CRANBERRY-GLAZED LAMB SKEWERS
Lamb marinated with savory cranberry sauce-I love making this for Christmas parties. Guests will appreciate that it's not your average appetizer. -Kim Yuille, Brooklyn, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first 6 ingredients, stirring to dissolve sugar; transfer 1-1/2 cups to a large shallow dish. Add lamb and turn to coat; cover and refrigerate for several hours or overnight. Cover and refrigerate remaining cranberry mixture., Remove lamb from marinade; discard marinade. Thread lamb strips, weaving back and forth, onto 16 metal or soaked wooden skewers. Arrange in greased foil-lined 15x10x1-in. baking pans. Broil 4 in. from the heat for 2-3 minutes on each side or until lamb reaches desired doneness., Meanwhile, in a small saucepan, bring reserved cranberry mixture just to a boil over medium heat, stirring frequently. Serve with lamb.
Nutrition Facts : Calories 141 calories, Fat 3g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 135mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 11g protein.
CRANBERRY GLAZED LAMB CHOPS
Simple but classy. Lamb draws in flavors from marinades very quickly, so this dish has a fairly quick prep time. Lamb is often paired with mashed or baked potatoes, and those will go well with this dish, but I often serve it with egg pasta (homemade tagliatoni when I'm going all out). A vinegarette-dressed salad is a good match as a vegetable course.
Provided by Primordial
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If the chops are particularly thick, place each one between two layers of plastic wrap and gently flatten them using the heel of your hand or a wooden mallet until they are about 1/2 inch thick.
- Combine the cranberry relish, rosemary and vinegar (it sometimes helps to warm the cranberry relish a bit in the microwave or a small saucepan). Put half of the cranberry mixture in a container large enough to hold all the chops - this is the marinade. Set aside the second half of the mixture to use later as the glaze.
- Toss the chops with the cranberry marinade, cover, and refrigerate for 15-20 minutes.
- Preheat oven broiler.
- When the broiler is ready, take the chops out of the fridge. Wipe off the marinade, sprinkle the chops with salt and pepper, and place them on a rack and broiling pan.
- Position the pan close to the source of heat and broil chops 4 minutes. Brush chops with half of the glaze, broil for another minute. Turn the chops over and broil 2-3 minutes longer. Brush on remaining glaze and broil about a minute longer or until chops are medium-rare or of desired doneness.
BONELESS LEG OF LAMB WITH CRANBERRY GLAZE
Make and share this Boneless Leg of Lamb With Cranberry Glaze recipe from Food.com.
Provided by Oolala
Categories Sauces
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Combine ingredients for the herb rub in a small bowl.
- Coat the meat on all sides iwth the herb blend.
- Put the meat on a rack in baking dish and place in the oven.
- Bake for 30 minutes per pound, approximately, or until the internal temperature reaches 145 degrees F. for rare, 160°F for medium and 170°F for well done.
- While lamb is baking, combine white wine, cranberries, honey and orange juice in skillet on the stovetop and simmer for 12-15 minutes.
- Add butter to the sauce, blend well and pour all ingredients into a food processor and puree.
- Return to skillet to keep warm.
- Cut lamb into 1/2 " thick slices and serve with the warm glaze.
Nutrition Facts : Calories 1293.9, Fat 86.6, SaturatedFat 33.1, Cholesterol 271, Sodium 632.3, Carbohydrate 53.9, Fiber 1, Sugar 50.7, Protein 68.4
GRILLED LAMB CHOPS WITH CRANBERRY SAUCE AND CRANBERRY-SERRANO CHUTNEY
Steps:
- Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft and the mixture thickens slightly. Stir in the onion, ginger, chile, garlic, season with salt and pepper and cook until thick about 8 minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve warm or at room temperature.
- For the cranberry Sauce:
- Bring cranberry juice, vinegar and wine to a boil in a large saucepan, stir in the sugar and cook until the mixture is reduced by half. Add the chicken stock and peppercorns and cook until reduced to about 1 1/2 cups (or sauce consistency). Strain the sauce and season with salt. Keep warm.
- For the Grilled Lamb Chops:
- Heat the grill to high or a grill pan over high heat. Brush chops on both sides with oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium doneness, about 6 minutes total. Remove lamb from the grill, loosely tent and let rest 5 minutes before serving. Serve on a plater with cranberry chutney and cranberry sauce. Garnish with fresh cilantro.
INDIAN CURRY LAMB SKEWERS WITH MINT-GRILLED NECTARINE CHUTNEY WITH PITA
Steps:
- For the chutney:
- Heat the grill to high.
- Brush the nectarines with oil and season with salt and pepper. Grill, cut side down until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until just cooked through, about 2 minutes longer. Remove from the grill and coarsely chop.
- Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the chile, garlic, ginger and mustard seeds and cook for 1 minute. Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly. Stir in the nectarines and cook for 1 minute, season with salt and pepper. Transfer to a bowl, cool, and stir in the raisins, coconut and mint. Let cool to room temperature before serving.
- For the skewers:
- Heat the grill to high. Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and grill until lightly toasted, about 1 1/2 minutes, stirring a few times; transfer to a coffee grinder and process until finely ground and place in a bowl. Add the ancho, turmeric, garlic, ginger, 1/4 cup canola oil and vinegar and whisk until it forms a paste. If the mixture is too dry, add a few tablespoons of water to loosen it to a paste.
- Place lamb in a large bowl, add the curry paste and toss to coat each piece of lamb. You can grill immediately or cover and refrigerate for up to 4 hours to allow the flavors to intensify.
- Skewer 2 pieces of lamb onto 2 skewers so that the meat lays flat on the grill. Season both sides of the lamb with salt and grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, 2 to 3 minutes per side. Drizzle with olive oil and serve with pita bread and chutney.
Nutrition Facts : Calories 573 calorie, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 109 milligrams, Sodium 401 milligrams, Carbohydrate 53 grams, Fiber 6 grams, Protein 40 grams, Sugar 27 grams
GLAZED CHICKEN SKEWERS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, green onion, canola oil, soy glaze, green onion, soy sauce, rice vinegar, sake, sugar, bamboo skewer
Provided by Alvin Zhou
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Skewer 3-4 pieces of chicken and green onions in an alternating pattern on a bamboo skewer. Repeat with remaining chicken & onions.
- Heat oil in a pan over medium-high heat.
- Sear 3-4 skewers at a time and flip when the undersides are golden brown.
- In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
- Brush the glaze on the skewers evenly and cook for about 4 more minutes, flipping every minute and glazing occasionally.
- Cool, then serve with additional green onions on top!
- Enjoy!
Nutrition Facts : Calories 307 calories, Carbohydrate 25 grams, Fat 12 grams, Fiber 0 grams, Protein 21 grams, Sugar 21 grams
SKEWERED LAMB WITH BLACKBERRY-BALSAMIC GLAZE
This dish proves that it takes only a couple of simple, high-quality ingredients to make a phenomenal main dish. I love serving these at parties, but they're also good for an
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the spreadable fruit, vinegar, rosemary and mustard. Pour 2/3 cup marinade into a shallow dish; add lamb. Turn to coat; cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting., Drain lamb, discarding marinade in dish. Thread lamb onto 6 metal or soaked wooden skewers. Place kabobs on greased grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 10-12 minutes, turning once and basting frequently with reserved marinade. Sprinkle with salt before serving.
Nutrition Facts : Calories 255 calories, Fat 9g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 264mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
LAMB KEBABS WITH POMEGRANATE-CUMIN GLAZE
Categories Garlic Lamb Marinate Cocktail Party Oscars Bell Pepper Grill/Barbecue Pomegranate Molasses Bon Appétit
Yield Makes 24 servings
Number Of Ingredients 12
Steps:
- Heat small skillet over medium heat. Add cumin and stir until aromatic and lightly toasted, about 2 minutes. Grind cumin in mortar or spice mill. Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon, and cumin in 1-gallon resealable plastic bag. Add lamb; chill at least 1 hour and up to 4 hours.
- Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. Do ahead Can be made up to 2 hours ahead. Cover and refrigerate.
- Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.
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