DOUFEU SLOW COOKED SHOULDER OR LEG OF LAMB
For this recipe you will need a Doufeu. Le Creuset make really good ones, but they are a bit expensive. If you can afford it, it is so worth it; the meat melts in your mouth and is so full of flavour, plus it is the healthiest way to cook any joint which you would normally roast. If you do not have a Doufeu, you can achieve the same results using an ordinary roasting tray sealed with foil or casserole with a lid and cooked in the oven at a low heat for several hours, you will need to use oil instead of wine. Unfortunately, this will make the recipe much less healthy.
Provided by renjack
Categories Lamb/Sheep
Time 4h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Thouroughly season the meat with salt and pepper.
- Heat a very small amount of oil in the base of the Doufeu and use this to seal the meat.
- Put half the rosemary and garlic cloves in the base of the Doufeu, add the meat and put the rest of the rosemary and garlic on top. Pour over the wine and place the carrot and celery on either side of the meat.
- Put the lid on the Doufeu and fill the reservoir with water or ice. You should not need to refill the reservoir, if you do, you have the ring on too high a heat.
- After ten or so minutes, turn the heat down to its lowest setting and leave to cook for at least four hours.
- Once cooked to your satisfaction, remove the meat and other ingredients from the Doufeu. Strain the rich liquid from the bottom of the Doufeu and use to make your delicious gravy.
- The lamb is best served with mashed potatoes and veg of your choice.
Nutrition Facts : Calories 52.8, Fat 2.3, SaturatedFat 0.3, Sodium 14.5, Carbohydrate 3.5, Fiber 0.5, Sugar 0.9, Protein 0.5
INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEGETABLES AND GREENS
In this recipe I'm going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I'd like you to buy quality local lamb that's had the appropriate amount of hanging time. I'm going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the pan. You can make this at any time of year served with any seasonal veg.
Provided by Jamie Oliver
Categories main-dish
Time 4h55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the lamb:
- Preheat your oven to full whack, (450 to 500 degrees F).
- Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks.
- For the vegetables:
- When the lamb is nearly cooked, put thepotatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with foil and keep warm over a pan of simmering water.;
- For the sauce:
- Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Put a large pan of salted water on to boil for the greens. Pour away most of the fat from the roasting pan, discarding any bits of rosemary. Put the pan on the stovetop over medium heat and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won't need gallons of gravy, just a couple of flavorsome spoonfuls for each serving. Add the capers, turn the heat down and simmer for a few minutes.
- Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Add the greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
SLOW COOKER ROASTED LEG OF LAMB
Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!
Provided by METG
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring leg of lamb to room temperature, about 2 hours.
- Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
- Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 10.5 g, Cholesterol 100.3 mg, Fat 14 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.8 g, Sodium 464.5 mg, Sugar 5.9 g
SLOW-ROASTED SHOULDER OF LAMB
Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
Provided by Rosie Birkett
Categories Dinner, Main course
Time 5h15m
Yield Serves 4 with leftovers
Number Of Ingredients 19
Steps:
- Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
- Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
- Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
- Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
- Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
- Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
- Return the tin of onions and marinating juices to the oven to keep warm.
- Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
- Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
- Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').
Nutrition Facts : Calories 776 calories, Fat 56 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.6 milligram of sodium
SLOW COOKED LEG OF LAMB
Slow cooked, melt-in-the-mouth meat that needs seven hours in the oven but little more than seven minutes work from the cook
Provided by Orlando Murrin
Categories Dinner, Main course
Time 7h45m
Number Of Ingredients 8
Steps:
- Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.
- Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.
- There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.
Nutrition Facts : Calories 743 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 73 grams protein, Sodium 1 milligram of sodium
SLOW COOKER LEG OF LAMB
Fall-of-the-bone, flavorful lamb that is easy to throw in the slow cooker in the morning and have a delicious meal ready by dinner time!
Provided by Kristin88
Categories Meat and Poultry Recipes Lamb Leg
Time 6h15m
Yield 8
Number Of Ingredients 11
Steps:
- Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle.
- Pat lamb dry and rub herb mixture all over the lamb. Place lamb into a 3-quart slow cooker and squeeze juice of the lemon over lamb. Add broth and cover.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 2.8 g, Cholesterol 68.5 mg, Fat 12.6 g, Fiber 1 g, Protein 19.9 g, SaturatedFat 4.7 g, Sodium 300 mg, Sugar 0.2 g
More about "doufeu slow cooked shoulder or leg of lamb food"
HOW TO SLOW COOK LAMB SHOULDER BY GREAT BRITISH MEAT CO
From greatbritishmeat.com
SUCCULENT GREEK LAMB SHOULDER ROAST WITH LEMON POTATOES
From craftbeering.com
SLOW COOKER LAMB SHOULDER CHOPS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
SLOW COOKED LAMB SHOULDER RECIPE | FOOD VOYAGEUR
From foodvoyageur.com
MISTAKES EVERYONE MAKES WHEN COOKING LAMB - MASHED
From mashed.com
SLOW-COOKED SHOULDER OF LAMB WITH ROASTED VEGGIES - FOOD.COM
From food.com
SLOW ROASTED SHOULDER OF LAMB – SLOW FOOD FAST
From slowfoodfastrecipes.wordpress.com
AMAZING SLOW COOKED PULLED LAMB SHOULDER - CHEF NOT REQUIRED...
From chefnotrequired.com
SLOW COOKED LAMB SHOULDER - HARALDONFOOD.COM
From haraldonfood.com
SLOW COOKER LEG OF LAMB - DINNER, THEN DESSERT
From dinnerthendessert.com
SLOW COOKER LAMB SHOULDER
From slowcookerclub.com
SLOW ROAST LEG OF LAMB | RECIPETIN EATS
From recipetineats.com
TWICE COOKED LAMB SHOULDER - HEALTHY COOKING FOR BEGINNERS
From healthycookingforbeginners.com
SLOW COOKED LEG OF LAMB - FOOD NEWS
From foodnewsnews.com
DOUFEU SLOW COOKED SHOULDER OR LEG OF LAMB
From worldbesteuropeanrecipes.blogspot.com
SLOW-ROASTED LAMB SHOULDER RECIPE | ROAST RECIPES | SBS FOOD
From sbs.com.au
SLOW-COOKED LEG OF LAMB RECIPE FROM TASTE LE TOUR BY GABRIEL GATé …
From cooked.com
SLOW COOKING LAMB OVERNIGHT - TIME DIFFERENCES BETWEEN LEG AND …
From mumsnet.com
SLOW ROASTED SHOULDER OF LAMB RECIPE - TAMING TWINS
From tamingtwins.com
SLOW ROAST SHOULDER OF WELSH LAMB WITH VEGETABLES AND CIDER …
From kitchensanctuary.com
SLOW COOKED LAMB SHOULDER | RECIPETIN EATS
From recipetineats.com
SLOW ROASTED SHOULDER OF LAMB RECIPE | MEAT | THE GUARDIAN
From theguardian.com
KLEFTIKO LEG O LAMB SLOW COOKER RECIPE - FOOD NEWS
From foodnewsnews.com
BEST SLOW COOKER LAMB SHOULDER RECIPES | DEPORECIPE.CO
From deporecipe.co
DOUFEU SLOW COOKED SHOULDER OR LEG OF LAMB | SLICK FINDER
From slickfinder.com
SLOW-ROASTED VODKA LAMB SHOULDER - COOKED.COM
From cooked.com
SLOW COOKED LEG OF LAMB | RECIPE | SLOW COOKER RIBS, BBC GOOD …
From pinterest.co.uk
SLOW-COOKED LAMB SHOULDER - JAMIE OLIVER RECIPES
From jamieoliver.com
SLOW COOKED SHREDDED LAMB SHOULDER - GOOD HOUSEKEEPING
From goodhousekeeping.com
DOUFEU SLOW COOKED SHOULDER OR LEG OF LAMB - PLAIN.RECIPES
From plain.recipes
ROASTED LAMB SHOULDER, SLOW-COOKED IN THE OVEN - WHERE IS MY …
From whereismyspoon.co
LAMB LEG OR SHOULDER | ASK NIGELLA.COM | NIGELLA LAWSON
From nigella.com
SLOW ROAST LAMB SHOULDER RECIPE - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
SLOW ROAST LEG OF LAMB RECIPE - BBC FOOD
From bbc.co.uk
SLOW COOKED LAMB SHOULDER - FORK GONE WILD
From forkgonewild.com
DOUFEU SLOW COOKED SHOULDER OR LEG OF LAMB- WIKIFOODHUB
From wikifoodhub.com
SLOW COOKED SHOULDER OF LAMB CASSEROLE - THE SPRUCE EATS
From thespruceeats.com
ONE-POT SLOW COOKED LAMB SHOULDER - SUPERGOLDEN BAKES
From supergoldenbakes.com
SERIOUSLY DELICIOUS SLOW ROASTED GREEK SHOULDER OF LAMB
From recipewinners.com
SLOW COOKED LEG OF LAMB - TENDER SOFT MEAT BY FLAWLESS …
From flawlessfood.co.uk
LEG OF LAMB - THE BEST METHOD FOR ROASTING IN THE OVEN
From fifteenspatulas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love