LOIN LAMB CHOPS WITH OLIVES
Provided by Food Network
Time 50m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet. Lightly dust loin chops in flour; when hot, sear chops on both sides for a minute. Lower the heat and cook, uncovered, turning frequently, for 5 to 10 minutes depending on how rare you like them. Remove chops to a plate and pour out most of the fat from the skillet. Add olives, oregano and fresh lemon juice to the skillet, deglaze and reduce. Season with salt and crushed red pepper.
ROASTED LEG OF LAMB WITH RED ONIONS AND SOUR CHERRIES
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Rub the lamb leg all over with olive oil, and then the pepper and basil. Let the lamb sit at room temperature for at least 20 minutes.
- Season the lamb all over with salt, set fat-side up on a rack in a shallow roasting pan, and roast for 30 minutes. Reduce heat to 350 degrees F. and continue to cook for about 1 hour. While the lamb is roasting, peel the onions, cut the ends off, and slice in half into 2 thick rings. Place into a baking pan, drizzle with olive oil, season with salt and freshly ground pepper, and roast alongside the lamb for the last 30 minutes or until they are soft and caramelized. The lamb is done when a thermometer placed in the thickest part of the leg reads 120 to 125 degrees F. Transfer lamb to a cutting board and let rest 10 to 20 minutes.
- Spoon off the fat from the roasting pan. Set the pan over 2 burners, add the red wine and balsamic and reduce by half, stirring and scraping up any browned bits from the bottom of the pan. Add the beef broth and reduce until sauce reaches desired consistency. Whisk in the sour cherries and butter. Season with salt and pepper and serve with slices of lamb and red onions.
LAMB WITH CHERRIES AND COUSCOUS
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Chop whole onion.
- Heat large nonstick pan until very hot. Reduce heat to medium high; add oil, and cook onion until it begins to soften and brown.
- Meanwhile, clean, trim and slice mushrooms; add to onion as it cooks.
- Wash lamb and remove fat. Cut lamb into small cubes, add to onion and mushrooms as they cook, and stir to brown on all sides; remove from heat.
- Following package directions, bring water to boil for couscous.
- Coarsely grate ginger; finely grate lemon and orange rinds.
- Add grated ginger and rinds and couscous to boiling water; cover and remove from heat, and allow to sit until water is absorbed and couscous is tender, about 5 minutes.
- Stir the cherries, tomato paste and orange juice into the lamb; season with pepper; return to heat and cook through. Serve over couscous.
Nutrition Facts : @context http, Calories 835, UnsaturatedFat 11 grams, Carbohydrate 126 grams, Fat 20 grams, Fiber 12 grams, Protein 39 grams, SaturatedFat 8 grams, Sodium 152 milligrams, Sugar 41 grams
LAMB CHOPS WITH DRIED CHERRIES AND PORT
Categories Passover Quick & Easy High Fiber Rosh Hashanah/Yom Kippur Dinner Lamb Chop Port Fall Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.
MOROCCAN LAMB STEW WITH DRIED CHERRIES AND LEMON
This is one of our favorite colder-weather recipes. It's excellent. Be sure to read the notes at the bottom of the page before you go grocery shopping & start to cook. You may want to make adjustments to the ingredients. Enjoy!
Provided by Kate H.
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rehydrate the cherries in a bowl with about a cup of warmed stock. Let soak until needed.
- In a large, heavy saute pan, heat 2 T olive oil with 2 T butter over high heat. Season the lamb with salt and pepper and saute in batches, not overcrowding the pan, so all sides are browned. Transfer to a large saucepan or casserole. Continue this process until allo the lamb is well browned.
- Reheat the saute pan over medium-high heat. Add olive oil and saute the onions to translucent, about 10 minutes. Add the spices and cook until the aromas start to come up, 2-3 minutes. Deglaze with some of the stock and add this to the pan with the lamb. Add the remaining stock and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Add the rehydrated cherries with their soaking liquid and the preserved lemon (or lemon zest). Continue cooking for about 15-20 minutes more, or until the lamb is very tender. Add the honey and season to taste with additional salt and pepper.
- Serve over couscous, mixed with a few chopped Kalamata olives. Top with toasted sesame seeds and enjoy with a glass of Cabernet Franc.
- Notes:
- This dish has A LOT of butter. By mistake, I only used 2 T, in stead of ½ cup Next time, I wouldn't use any at all. There is enough olive oil & liquid from the lamb to sufficiently cook the lamb without the butter. This will cut calories by A LOT, too!
- I toasted the ground coriander in a frying pan until it was smoky & fragrant.
- I used beef broth, and lemon zest.
Nutrition Facts : Calories 1761.5, Fat 152.8, SaturatedFat 61.2, Cholesterol 387.9, Sodium 284.5, Carbohydrate 18.2, Fiber 3, Sugar 11, Protein 78
FRAGRANT LAMB STEW WITH DRIED FRUITS
Make and share this Fragrant Lamb Stew with Dried Fruits recipe from Food.com.
Provided by bijoudog
Categories Stew
Time 2h23m
Yield 6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 690.8, Fat 27.9, SaturatedFat 9.8, Cholesterol 120, Sodium 352.6, Carbohydrate 70.3, Fiber 11.4, Sugar 11.1, Protein 38.1
LAMB AND RICE WITH OLIVES AND DRIED CHERRIES
Provided by Marian Burros
Categories dinner, weekday, main course
Time 1h
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine rice and 1 cup of water in a heavy-bottom pot. Bring to a boil; reduce heat, cover and simmer, cooking for a total of 17 minutes.
- Chop the whole onion.
- Heat nonstick pan large enough to hold all the ingredients, until it is very hot. Add the oil, and reduce heat to medium high. Saute the onion until it softens and begins to brown.
- Meanwhile, trim the fat from the lamb, grind the lamb and mince the garlic. When onion is browning, add the lamb, breaking it up as it cooks. Add the garlic.
- Wash and trim the whole zucchini and pepper. Seed the pepper. Cut the zucchini into 1/2-inch cubes. Cut the pepper into narrow strips. When the lamb is browned, add zucchini and pepper. Saute a few minutes, until pepper begins to soften.
- Pit the olives, and cut coarsely. Stir in the tomato paste, cherries, olives, cumin and stock. Reduce heat, and simmer until vegetables are tender and liquid has been absorbed but mixture is still moist. Season with salt and pepper, and serve over the rice.
Nutrition Facts : @context http, Calories 623, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 1523 milligrams, Sugar 23 grams
More about "lamb and rice with olives and dried cherries food"
LAMB AND RICE TAGINE RECIPE WITH DRIED CHERRIES | TILDA
From tilda.com
- To begin, toast the cumin and coriander seeds in a dry pan then grind them with the cardamom in a pestle and mortar or spice grinder
- In a wide heavy-based pan, soften the onions in some olive oil, then add the ras el hanout and other ground spices to the pan. Cook out for a couple of minutes, stirring so they don't burn
- Remove the onions from the pan, turn up the heat and add the lamb, stirring occasionally until browned all over. Once browned, reduce the heat, add the stock and 500ml water and pop the onions back into the pan. Cook with a lid on over a very low heat for an hour
- Add the rice, dried cherries, some salt and pepper, and another 250ml of boiling water and cook for another 40–45 minutes, or until the rice is cooked
LAMB AND RICE TAGINE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category MainTotal Time 2 hrs 10 minsEstimated Reading Time 2 mins
SLOW-COOKED LAMB SHOULDER WITH SPICED RICE RECIPE
From lovefood.com
LAMB AND RICE WITH OLIVES AND DRIED CHERRIES - DINING …
From diningandcooking.com
SYRAH-BRAISED LAMB WITH OLIVES, CHERRIES AND ENDIVES
From foodandwine.com
LEBANESE LAMB AND RICE | RICARDO
From ricardocuisine.com
CHERRY CHARD WILD RICE | JAMIE OLIVER RECIPES
From jamieoliver.com
EASY MOROCCAN LAMB STEW RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
WINE BRAISED LAMB STEW WITH DRIED FRUIT AND OLIVES - AISH.COM
From aish.com
LAMB STEW WITH BLACK OLIVES | BRITISH RECIPES | GOODTO
From goodto.com
LAMB AND RICE WITH OLIVES AND DRIED CHERRIES RECIPE
From cooking.nytimes.cf
LAMB AND RICE TAGINE RECIPE WITH DRIED CHERRIES | TILDA
From tilda.com
LAMB AND RICE WITH OLIVES AND DRIED CHERRIES RECIPES
From tfrecipes.com
LEG OF LAMB WITH DRIED-CHERRY SAUCE RECIPE - JIMMY …
From foodandwine.com
227 EASY AND TASTY LAMB AND RICE RECIPES BY HOME COOKS
From cookpad.com
TURMERIC RICE WITH CASHEWS & DRIED CHERRIES - COOKIN CANUCK
From cookincanuck.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love