Lamb And Dried Tomato Strudel Food

LAMB STEWED WITH TOMATO AND DRIED FRUIT

Steps:

• In a large heavy bottomed pot, over medium-high heat, add 1/2 the olive oil and heat. When the oil is hot, brown the lamb. Add the onions and saute until soft. Add the tomatoes and all of the dried fruit. Season generously, to taste, with salt, pepper, cinnamon stick and spice blend. Simmer on a medium heat for about 1 to 1 1/2 hours, or until very tender.;
• Combine all ingredients in a mixing bowl. Season with salt and pepper. Garnish the lamb with a tablespoon of yogurt.;
• 1 tablespoon cumin seed
• 2 tablespoons cardamom seed
• 2 tablespoons coriander
• 1 tablespoon paprika
• 1 tablespoon black peppercorn
• 2 cinnamon sticks
• 1 tablespoon ground nutmeg
• 1 tablespoon cloves
• In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool. Grind in a coffee grinder to a fine power.

SUN-DRIED TOMATO AND GARLIC-CRUSTED RACK OF LAMB

Steps:

• Tomato and garlic crust:
• Preheat oven to 350°F. Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil. Bake until garlic is tender, about 45 minutes.
• Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to bowl, cover, and chill.
• Lamb:
• Heat oil in heavy large skillet over medium-high heat. Add garlic and rosemary to skillet. Saute until garlic browns, about 5 minutes. Discard garlic and rosemary. Sprinkle lamb on all sides with salt and pepper. Add 1 rack to skillet, rounded side down. Sear until golden brown, about 5 minutes. Transfer rack to large rimmed baking sheet, rounded side up. Repeat with remaining lamb rack.
• Preheat oven to 450°F. Roast lamb 18 minutes. Remove from oven. Spread 1/3 cup tomato-garlic paste thinly all over top of each. Return to oven and roast until thermometer inserted into center registers 134°F, about 3 minutes longer. Let lamb rest 10 minutes. Cut between bones into individual chops and serve.
• WHAT TO DRINK:
• Black cherry fruit and a slightly spicy finish are a nice match for the garlicky lamb. Try Alpha Estate 2005 Xiñómavro (Greece, $36).

LEG OF LAMB WITH TOMATOES AND GARLIC

Steps:

• Put a rack in the middle of the oven and preheat oven to 450 degrees.
• Arrange tomatoes in a 17 1/2-by-12 inch roasting pan and place lamb on top (if using canned tomatoes, coarsely chop them and pour the juice over them). Arrange garlic around lamb. Lay rosemary sprigs on lamb (or sprinkle dried rosemary), then sprinkle with salt and pepper. Drizzle with 2 tablespoons oil.
• Roast lamb for 15 minutes. Reduce oven temperature to 350 degrees and continue roasting lamb, basting garlic with remaining 2 tablespoons oil every 20 minutes to keep it from drying out, until thermometer inserted into thickest part of lamb (without touching bone) reas 135 degrees for medium-rare, 1 3/4 to 1 1/2 hours more.
• Transfer lamb to a cutting board and let stand, loosely covered with foil, for 20-30 minutes. Stir tomato mixture and transfer to a sauceboat.
• Carve lamb and serve with tomato mixture and roasted garlic.

BRAISED LAMB SHANKS & SUN-DRIED TOMATOES

Steps:

• Toss the lamb in the flour and shake away any excess.
• Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
• Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
• Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
• Serve the lamb with the pan juices and sprinkle over the parsley or basil.

SUN-DRIED TOMATO AND HERB STUFFED LEG OF LAMB

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Open out lamb leg, I pounded with a meat mallet to even out thickness. (Read note above about cutting leg for stuffing.).
• Heat a little oil in a pan, add crushed garlic, and shallot and cook until shallot has softened.
• In a bowl combine stuffing mix, garlic/shallot mix, rosemary and tomatoes, spread stuffing evenly over lamb, carefully roll lamb up to form a log roll, secure with kitchen string.
• Slice slits into top of lamb at intervals, push sliced garlic into slits, sprinkle top with listed herbs.
• Place in an ovenproof dish and roast for about 1hr 30-45 Min's or until cooked as desired.
• Let meat stand before slicing.

FRAGRANT LAMB STEW WITH DRIED FRUITS

Steps:

• -Preheat oven to 350 degrees F.
• Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven.
• Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring.
• When softened, add crushed garlic; stir to incorporate, then add carrots.
• Cook 2 to 3 minutes.
• Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary.
• Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
• Add dried fruits, the lemon juice, and the almonds.
• Adjust seasonings to taste, adding more water if the stew seems too thick.
• Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes.
• From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro.
• Let stew rest 5 minutes and serve.

LAMB SHANKS W/ WHITE BEANS & SUN-DRIED TOMATOES

Steps:

• Soak beans overnight (8 hours or more) in water to cover by 3 inches.
• Drain and pick over beans and rinse.
• Place the beans in the slow cooker.
• Trim the lamb shanks of as much visible fat and silver skin as possible.
• Season with salt and pepper.
• Heat olive oil in a skillet over medium-high heat.
• When hot, add the seasoned lamb shanks and brown well on all sides.
• Remove and reserve.
• Pour off excess fat from the pan.
• Reduce heat to low and add chopped onions and garlic.
• Cook over low heat until onions are softened and translucent, about 3 to 4 minutes.
• Stir onion mixture into slow cooker with the beans.
• Add sun-dried tomatoes, sun-dried tomato oil, and rosemary.
• Tuck the browned lamb shanks into the bean mixture.
• Add the stock and wine.
• Set to cook on low setting for 6 hours.
• Remove lamb shanks, degrease using a fat mop.
• Mash some of the beans if desired.

GREEK LAMB AND CHEESE STRUDEL

Steps:

• Preheat oven to 400°F In a medium skillet, cook ground meat and onion over medium-high heat until browned. Drain off fat. Stir in cheese, spinach, milk, lemon peel, salt and 1/4 teaspoon nutmeg.
• Unroll phyllo, cover with plastic wrap. Remove one sheet and lightly brush with butter. Place a second sheet on top; brush with butter. Add four more sheets, one at a time, brushing each with butter. Spread half the filling over the phyllo stack, spreading to within 3 inches of long sides and 1 1/2 inches of short sides. Fold short sides of phyllo over the filling. Fold one long side of phyllo over filling, then roll up. Repeat to make second roll.
• Place phyllo rolls, seams down, on a large baking sheet. Brush with remaining melted butter; sprinkle with nutmeg. Score the tops, making cuts 1 inch apart and 1/4 inch deep.
• Bake 15-18 minutes or until golden brown. Let stand 15 minutes, slice on the scored lines.

LAMB AND DRIED-TOMATO STRUDEL

Steps:

• Cover stack of phyllo with 2 overlapping sheets plastic wrap and then a damp kitchen towel.
• Make filling:
• In a small bowl pour boiling water over tomatoes and soak 5 minutes. Thinly slice mushrooms. If using brine-cured olives, pit them. Thinly slice olives. Drain tomatoes well and thinly slice.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté mushrooms with salt and pepper to taste, stirring, until liquid they give off has evaporated. With a slotted spoon transfer mushrooms to a large bowl. Add lamb to skillet and cook, stirring and breaking up any lumps, until no longer pink. Transfer lamb with slotted spoon to bowl with mushrooms and discard fat. Stir tomatoes, olives, rosemary, basil, and red pepper flakes into lamb mixture and cool 10 minutes. Stir in feta, mozzarella, and salt and pepper to taste.
• Preheat oven to 425°F and lightly grease a large shallow baking pan.
• Stack phyllo between 2 sheets of wax paper and cover with a dry kitchen towel. On a work surface arrange two 20-inch-long sheets of wax paper with long sides overlapping slightly and facing you. Put 1 sheet of phyllo on wax paper and lightly brush with oil. On this, layer and brush 5 more sheets of phyllo in same manner. (Oiled phyllo stack should be 6 sheets thick.)
• Spread half of filling in a 3-inch-wide strip, mounding it, on phyllo 4 inches above the near long side, leaving a 2-inch border at each end. Using wax paper as a guide, lift bottom 4 inches of pastry over filling, folding in ends, and tightly roll up strudel. Carefully transfer strudel, seam side down, to baking pan and lightly brush with oil. Make another strudel with remaining ingredients in same manner.
• Bake strudels in middle of oven 25 minutes, or until golden. Cool strudels to warm in pan on a rack.
• Cut strudels into 1-inch slices with a serrated knife and serve slices warm.