HEALTHY EASTER LAMB
Try a lighter take on roast lamb with this healthy Easter centrepiece. A trimmed leg of lamb is served with vibrant spring vegetables tossed in herbs and lemon
Provided by Anna Glover
Categories Main course
Time 1h25m
Yield Serves 8 -10
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the onions and sliced carrots in a large roasting tray. Remove any string from the lamb and put it on top of the veg, skin-side up. Pierce the lamb with the tip of a knife to make small pockets in the meat, add garlic slices and a few rosemary leaves to the holes. Rub the lamb with 1 tbsp olive oil and season. Pour 100ml water into the tray.
- Roast uncovered for 45 minutes at the top of the oven. Check the internal temperature, it should read 60C for medium (pink). Cook for another 15 minutes for well done. Rest the meat under foil for 10 mins while you cook the veg.
- Bring a large pan of salted water to the boil. Add the carrots, and cook for 8 minutes until tender, adding the peas and beans for the last 2 minutes. Drain the veg and toss with 1 tbsp oil, chopped herbs, lemon zest and juice. Season to taste.
- Carve the lamb into thin slices. Spread the veg onto a large warmed serving platter and arrange the meat in the middle.
Nutrition Facts : Calories 439 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 12 grams fiber, Protein 49 grams protein, Sodium 0.37 milligram of sodium
ONE-PAN EASTER LAMB
A miracle one-pan lamb recipe that's as easy as popping a pan in the oven. Rosemary, garlic, white wine and seasonal veg make this a show stopping family meal
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 11
Steps:
- Take the lamb out of the fridge 1 hr before cooking it and use a sharp knife to make small incisions all over the meat. Mix the oil with the oregano, chopped rosemary and lemon zest. Rub the marinade all over the lamb, massaging it well into the cuts.
- Heat oven to 200C/180C fan/gas 6. Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together. Season the lamb generously, then lay it on top of the veg. Roast for 45 mins until the lamb is starting to brown, then pour in the wine and stock. Continue cooking for 30 mins for rare (55C on a cooking thermometer), 35-40 mins for medium rare (60C) or 45 mins for cooked through (70C).
- Remove the lamb and rest for up to 30 mins. Turn oven down to 160C/140C fan/gas 3, cover the veg with foil and, while the lamb rests, put back in the oven until braised in the roasting juices. Scatter the fennel fronds over the veg, place the lamb back on top and bring the whole tin to the table to serve.
Nutrition Facts : Calories 752 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 46 grams protein, Sodium 0.4 milligram of sodium
ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY
Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400°F (200°C).
- Season the lamb shanks all over with salt and pepper.
- Heat the canola oil in a large Dutch oven over medium-high heat.
- Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
- Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
- Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
- Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
- Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
- Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
- About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
- Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
- Fold in the butter, sour cream, and heavy cream until smooth and light.
- Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
- To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
- Enjoy!
Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams
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- Bring water in a large stockpot to a hard boil. Add the offal and blanch for 5 minutes; this will “clean” the organs. Drain the meat and cut up the offal into 1-inch cubes. Disregard excess fat and any undesirable bits.
- Mince the white onion. Cut the scallions into ⅓-inch bits, the endives and romaine into 1-inch pieces.
- Sauté the minced white onion with a splash of vegetable oil in a large saucepan over medium-high heat. Combine the organ cubes and sauté for a few more minutes. Pour in enough water to cover the meat, and partially cover the pan. Cook for 45 minutes, stirring occasionally. Feed the pan with boiling water from a kettle, if required. Add in the salt, pepper and olive oil. Stir and cook for 15 minutes. Then combine the scallions, endives, romaine and rice. Fully stir in the greens and cook the soup for another 15 minutes.
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