LAMB STEW WITH HERBES DE PROVENCE
Steps:
- Season the meat with the Essence and use your hands to coat the meat thoroughly. In a large dutch oven or saute pan, heat the oil over medium-high heat. Add the seasoned lamb and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon to a plate, and set aside.
- To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook until reduced by half, about 3 minutes, stirring to deglaze the pan. Add the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.
- Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with hot, crusty French or Italian bread.
- Combine all the ingredients in a bowl and mix well. Store in an airtight container and use as needed.
- Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
HERB GARDEN MARINADE FOR LAMB
I love the taste of fresh herbs with lamb. Use this marinade recipe as a guide, or adjust to your own tastes. Love mint? Add more. Hate oregano? Leave it out and add more of the other herbs. There is enough marinade for about 3 pounds of lamb chops. Double or triple it for a leg of lamb roast.
Provided by Bibi
Time 4h10m
Yield 8
Number Of Ingredients 8
Steps:
- Pour olive oil into a 1-gallon (or larger) resealable bag. Add salt and pepper and stir to combine. Stir in oregano, mint, and parsley until evenly distributed.
- Add lamb roast to the bag, or add lamb chops in a single layer. Place rosemary sprigs and lemon slices on top. Squeeze out most of the air, seal the bag, and marinate in the refrigerator for at least 4 hours, turning every hour.
- When ready to cook, remove lemon slices and rosemary sprigs. Drain excess marinade and prepare lamb as you like.
Nutrition Facts : Calories 172 calories, Carbohydrate 1.6 g, Fat 18.7 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 360.8 mg
ROASTED LAMB WITH HERBS
Enjoy a delicious herb-marinated roasted lamb from My Food and Family. Marinate your lamb overnight and pop it in the oven for a delectable weekend entrée.
Provided by My Food and Family
Categories Recipes
Time 13h35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Blend dressing, 3 garlic cloves, 1 shallot, 1 Tbsp. paprika, oregano and bay leaf in blender until smooth. Pour half over lamb in shallow dish, turning to evenly coat lamb with dressing mixture. Refrigerate 12 hours or overnight to marinate. Refrigerate remaining dressing mixture until ready to use.
- Heat oven to 325°F. Remove lamb from marinade; discard marinade. Place lamb, fat side up, on rack in roasting pan. Brush with reserved dressing mixture.
- Bake lamb 2 hours or until done (160°F), basting occasionally with pan juices. Meanwhile, mince remaining garlic; finely chop remaining shallots. Melt butter in medium skillet on medium heat. Add oil, peppers, garlic, shallots and remaining paprika; cook and stir 2 min. Stir in parsley.
- Place lamb on serving platter; drizzle with the butter mixture.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 100 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 24 g
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