LAMB BURGERS WITH SUN-DRIED TOMATOES AND BASIL
These little flavor bombs are so easy to make, and lamb is a more flavorful alternative to ground beef.
Provided by Dishing It
Categories Main Dish Recipes Burger Recipes Lamb
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Combine ground lamb, basil, sun-dried tomatoes, garlic, salt, and pepper in a bowl and mix well using your hands. Form into 4 equal-sized patties.
- Heat a skillet over medium-high heat. Add olive oil and allow to get hot. Add lamb burgers. Cook 5 minutes and flip burgers. Continue cooking until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 5 minutes more.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 2.8 g, Cholesterol 75.9 mg, Fat 18.9 g, Fiber 0.6 g, Protein 20.1 g, SaturatedFat 6.8 g, Sodium 196.7 mg, Sugar 1.7 g
STRUDEL DOUGH
Any filling can be baked inside this easy, basic strudel dough!
Provided by Louise
Categories World Cuisine Recipes European Austrian
Time 45m
Yield 36
Number Of Ingredients 7
Steps:
- In a large bowl, sift together all-purpose flour, baking powder and salt.
- Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
- Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
- Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.
Nutrition Facts : Calories 49 calories, Carbohydrate 7 g, Cholesterol 15.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 43.3 mg, Sugar 0.4 g
LAMB COOKED WITH TOMATOES & AROMATIC SPICES
This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and basmati rice
Provided by Good Food team
Categories Dinner, Starter
Time 2h15m
Number Of Ingredients 16
Steps:
- Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
- Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
- Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
- If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.
Nutrition Facts : Calories 290 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.4 milligram of sodium
LAMB STEWED WITH TOMATO AND DRIED FRUIT
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
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.
LAMB CHOPS WITH SUN-DRIED TOMATO BUTTER
Provided by Ruth Cousineau
Categories Food Processor Tomato Broil Quick & Easy Dinner Lamb Chop Walnut Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt.
- Preheat broiler. Lightly oil rack of a broiler pan.
- Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then broil on rack of broiler pan 4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato butter over chops.
SUN-DRIED TOMATO AND HERB STUFFED LEG OF LAMB
This was an experiment I did for Easter this year and it turned out very well. I bought the lamb already off the bone and cut it myself before stuffing. But you can ask your butcher to do this for you,he will even cut it ready for stuffing and rolling to make it easier. I made 2 stuffed pork loins as well to serve 10 of us, my lamb was 1.1kg in weight I think it would serve 4-6 people if not making with other meats, along with sides. Just so you know the way I cut my lamb I will explain this here. Mine was already looking like a mini log, I turned it over so it was skin side down on my chopping board. I cut the lamb down the center, leaving about a half inch of meat uncut. I then cut through each half, cutting through the center of each, again not going all the way through. Then I opened it out and pounded it with a meat mallet to even out thickness before spreading stuffing over and rolling back up before securing with kitchen string.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 635.6, Fat 37.8, SaturatedFat 16.1, Cholesterol 184.4, Sodium 470.6, Carbohydrate 16.8, Fiber 1.1, Sugar 2.9, Protein 53.8
LAMB IN SUNDRIED TOMATO SAUCE
Lamb leg steaks with creamy sundried tomato sauce
Provided by claire100
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Pan-fry 4 leg steaks for approx 14-18 mins - until cooked through. Remove from the pan and keep warm.
- Add 200ml lamb or chicken stock to the pan and bring to the boil with 2tsp sundried tomato paste. Reduce the heat and stir in 2 tbsp creme fraiche and soft cheese. Add a squeeze of lemon juice and season well.
- Simmer for a few minutes, add a few shredded fresh basil leaves and pour over the lamb.
- Serve with your choice of potatoes (crushed new potatoes go really well) and sugar snap peas or fine green beans.
SUNDRIED TOMATO AND GARLIC ROAST LAMB
Sundried tomatoes and garlic blended together to form a beautiful and perfect paste for this perfect Roast Lamb!
Provided by Karina - Cafe Delites
Number Of Ingredients 4
Steps:
- Preheat oven to 220C | 430F. Combine the sundried tomatoes in their oil with 4 garlic cloves in a small magic bullet blender cup (or a food processor). Process until smooth and a paste has formed. Add the salt (it will be salty but is needed to roast the lamb).
- Place the lamb into a roasting tray; rub the mixture all over the lamb to evenly coat. Slice about 6 shallow opining (or slits) around the lamb (top and bottom of the roast) and rub the tomato mix into the slits. Slice the remaining clove of garlic into thin slices and place one or two slices into each opening. Sprinkle with a little extra salt (optional).
- Cover tray with foil and place onto the middle rack of your oven to bake for 40 minutes (for medium rare - or leave longer until cooked to your liking). Remove tray from oven; uncover; place lamb back in your oven onto the middle rack; change oven settings to grill/broil on high heat and grill for a further 5-10 minutes, or until golden, char grilled crispy on top. Rotate lamb to grill for a further 5-10 minutes to crisp the underside.
- Remove from oven and allow to rest for a good 5-10 minutes. Pour the juices from the pan into a serving jug and pour the juices over the lamb to serve.
- Serve with Potato Salad!
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