FETA-CRUSTED LAMB WITH RICH TOMATO SAUCE
As the lamb roasts, little nuggets of feta from the crust melt into the gutsy, tomatoey, garlicky sauce
Provided by Jane Hornby
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Marinate the lamb first. Put the racks into a non-metallic dish and mix the thyme, oil, lemon zest, garlic and half the oregano in a bowl. Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hrs. It's important that you cook the lamb from room temperature rather than fridge cold, so if you're cooking within 1 hr or so, leave it out of the fridge.
- For the sauce, finely chop the parsley stalks. Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil. Add the garlic and the stalks, then soften for 1 min. Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy, popping the cherry tomatoes with your wooden spoon to release all the juices and seeds. Chop the parsley leaves roughly and add half to the pan. Heat oven to 230C/fan 210C/ gas 8. Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and breadcrumbs in a bowl.
- When you're ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece. Sit the racks in the sauce, with the crust-side facing upwards. Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil. Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened. Leave to rest for 10 mins, loosely covered, so that the crust doesn't go soggy, then carve the lamb between each bone to make cutlets. Serve the crusted cutlets with spoonfuls of the intense, roasted-down tomato sauce, and the Easy buttered onion pilaf and Lemony greens (recipes below). Garnish with thyme.
Nutrition Facts : Calories 582 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.47 milligram of sodium
RACK OF LAMB WITH FETA-GARLIC CRUST
From Food For Thought, Favorite Recipes of Morristown-Beard School. Sounds good! I would use 2 racks of lamb and double this for 4 servings because we are bigger eaters!
Provided by Oolala
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degreees F.
- Rub the fat covered side of the lamb with the mustard.
- In a mixing bowl, combine the bread crumbs, garlic, feta and parsley.
- Season the lamb with salt and pepper and then pat the crumb mixture over the mustars and over the sides of the lamb.
- Place on a baking sheet and roast until desired degree of doneness. Medium-rare will take about 30 minutes.
- Let meat stand for 10 minutes before carving.
Nutrition Facts : Calories 77, Fat 2.3, SaturatedFat 1.2, Cholesterol 6.3, Sodium 425.3, Carbohydrate 10.9, Fiber 0.8, Sugar 1.2, Protein 3.1
LAMB STEAK WITH GREEK TOMATO SAUCE AND FETA
This is a wonderful recipe from Solo Suppers (Joyce Goldstein). The tomato sauce is outstanding paired with lamb. She recommends serving this with roasted potatoes and eggplant.
Provided by dividend
Categories Lamb/Sheep
Time 40m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Rub the lamb with the olive oil, oregano, and cinnamon. Marinate for 1-2 hours, and bring to room temperature before cooking.
- SAUCE:.
- Heat the olive oil over medium heat.
- Sauté the onion with a pinch of salt until soft, about 8 minutes.
- Add the garlic, cinnamon, and oregano, and cook for 5 minutes.
- Add the wine, swirl it around the pan, and then add the tomato sauce. Bring to a boil, then reduce the heat to low, and simmer for 8 minutes.
- Check the seasoning, and add honey if the sauce tastes acidic.
- Cover the sauce and set aside.
- LAMB:.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Place the lamb in the skillet, and cook 3-5 minutes on each side, until done to your liking.
- Remove the lamb to a warmed plate, and deglaze the pan with some additional red wine.
- Add the sauce to the skillet and simmer briefly.
- To serve, spoon the sauce over the lamb, and top with the feta and parsley.
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