Lamb Backstrap With Oregano And Orange Food

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OREGANO AND ORANGE RACK OF LAMB WITH CARAMELIZED FINGERLING POTATOES



Oregano and Orange Rack of Lamb with Caramelized Fingerling Potatoes image

Tender lamb gets a sweet-tart kick from a sauce of orange and oregano. Ask your butcher to french the racks (remove the meat and fat from the first few inches of bone) for a clean presentation. See How to Carve a Rack of Lamb

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 1h

Number Of Ingredients 11

2 racks of lamb (8 ribs each), frenched
Coarse salt and freshly ground pepper
1/2 cup plus 3 tablespoons extra-virgin olive oil
3 pounds fingerling potatoes
1/2 cup coarsely chopped fresh flat-leaf parsley
1 large shallot, minced
1/4 cup red-wine vinegar
3 tablespoons coarsely chopped fresh oregano
1 tablespoon minced garlic
1 teaspoon finely grated orange zest, plus 1/3 cup fresh orange juice
1/2 teaspoon crushed red-pepper flakes

Steps:

  • Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat a large skillet over high heat. Add 1 tablespoon oil. Sear lamb on both sides until deeply golden, 4 to 5 minutes.
  • Transfer racks to a rimmed baking sheet, fat side up. Toss potatoes with 2 tablespoons oil, and season with salt and pepper. Arrange potatoes around lamb.
  • Roast until an instant-read thermometer inserted into the center of the lamb reaches 130 degrees (medium-rare), 20 to 25 minutes. Transfer racks to a cutting board. Return potatoes to oven. Roast until tender, about 15 minutes more.
  • Combine remaining 1/2 cup oil, the parsley, shallot, vinegar, oregano, garlic, orange zest and juice, red-pepper flakes, and 1/2 teaspoon salt. Spoon some sauce over lamb. Carve lamb into individual chops, slicing between ribs. Serve with potatoes and remaining sauce.

HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD



Herb and Garlic Lamb With Green Olive Salad image

Ask your butcher for quick-cooking lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.

Provided by Donna Hay

Categories     HarperCollins     Lamb     Easter     Spring     Olive     Cheese     Oregano     Rosemary     Dinner     Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 12

2 sprigs rosemary
10 sprigs thyme
6 sprigs oregano
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic, sliced
4 (200g/7oz) lamb backstraps
Sea salt and cracked black pepper
1 1/2 cups (260g) green (Sicilian) olives, pitted and chopped
1 Lebanese (Persian) cucumber (130g), chopped
1/4 cup mint leaves
1 tablespoon white balsamic vinegar
100g fresh goat cheese, to serve

Steps:

  • Tie the rosemary, thyme and oregano together with kitchen string. Heat the oil in a large non-stick frying pan over medium heat. Add the herbs and garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant. Remove from the heat and set aside. Place the lamb on a tray, sprinkle with salt and pepper and brush with some of the herb oil, using the herb bunch as a brush. Preheat a char-grill pan or barbecue over high heat. Cook the lamb for 2-3 minutes each side for medium rare, or until cooked to your liking. Place the olive, cucumber, mint, vinegar and 1 tablespoon of the herb oil in a bowl and toss to combine. Slice the lamb and serve with the green olive salad and goat cheese.

MOROCCAN LAMB FILLET (BACKSTRAP)



Moroccan Lamb Fillet (Backstrap) image

This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I think there would be enough marinade mix for 3, so I have listed 2-3 below. Prep time does not include marinating time.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 18m

Yield 2-3 serving(s)

Number Of Ingredients 12

2 -3 lamb fillets (backstrap)
1 teaspoon ground cumin
1 teaspoon paprika
3 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon dried parsley flakes
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon sugar
1/2 teaspoon harissa
2 tablespoons lemon juice
2 tablespoons olive oil

Steps:

  • Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
  • Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
  • Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
  • Serve lamb over couscous with a mint yogurt sauce.

ROASTED LAMB WITH GARLIC AND OREGANO



Roasted Lamb with Garlic and Oregano image

This lamb is the center of a Greek-style supper. Serve it with our Stuffed Zucchini and White Bean Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h

Number Of Ingredients 8

12 garlic cloves (about 1 head), peeled
1/4 cup olive oil
1 tablespoon dried oregano
1/2 plus 1/8 teaspoon ground cinnamon
Coarse salt and freshly ground pepper
1 boned leg of lamb (5 to 6 pounds), rolled and tied
1 1/2 cups low-fat plain yogurt
1/2 cup lightly packed flat-leaf parsley leaves, finely chopped

Steps:

  • Preheat oven to 475 degrees. In a blender, puree garlic, oil, oregano, 1/2 teaspoon cinnamon, 1 tablespoon coarse salt, and 1 1/2 teaspoons pepper. Place lamb in a roasting pan; rub with garlic mixture. Roast, turning pan once, 30 minutes. Reduce temperature to 350 degrees; roast, until a thermometer inserted in center registers 130 to 135 degrees, 50 to 60 minutes for medium-rare.
  • Meanwhile, make yogurt sauce: In a bowl, whisk together yogurt, parsley, and remaining 1/8 teaspoon cinnamon; season with salt and pepper. Refrigerate until ready to serve.
  • Transfer lamb to cutting board, and tent loosely with foil; let rest 20 minutes. Remove strings from lamb, and cut into 1/2-inch-thick slices. Serve with yogurt sauce.

Nutrition Facts : Calories 483 g, Fat 23 g, Protein 60 g

MECHOUL - MARINATED LAMB BACKSTRAPS



Mechoul - Marinated Lamb Backstraps image

This recipe featured on Australia's "Food Safari" on a Moroccan show they did. They are simple to prepare and taste delicious and very refreshing when served with some minted yoghurt.

Provided by Amanda in Adelaide

Categories     Lamb/Sheep

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1 kg lamb backstrap
1 tablespoon cumin
1 tablespoon sweet paprika
salt
2 tablespoons chopped garlic
2 tablespoons chopped coriander leaves
2 tablespoons chopped flat leaf parsley
1 tablespoon lemon juice
2 tablespoons olive oil

Steps:

  • Put lamb in a bowl, add rest of ingredients and, using hands, combine to cover all of lamb.
  • Refrigerate for at least 1 hour.
  • Grill to medium rare on the bbq.
  • Don't forget the minted yogurt.

Nutrition Facts : Calories 505.4, Fat 41.8, SaturatedFat 16.9, Cholesterol 120, Sodium 96.7, Carbohydrate 2.3, Fiber 0.6, Sugar 0.2, Protein 28.8

LAMB CHOPS WITH OREGANO AND LEMON



Lamb Chops with Oregano and Lemon image

Categories     Herb     Lamb     Backyard BBQ     Lemon     Fall     Summer     Chill     Grill/Barbecue     Oregano     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons coarse salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon garlic powder
2 8-rib racks of lamb (each rack about 1 1/2 to 1 3/4 pounds), each rack cut into 4 double chops
Greek Potatoes with Lemon Vinaigrette
Lemon wedges

Steps:

  • Mix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover; chill at least 4 hours or overnight.
  • Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges.

PAN FRIED LAMB BACKSTRAPS WITH ROASTED POTATOES AND TOMATOES



Pan Fried Lamb Backstraps With Roasted Potatoes and Tomatoes image

Make and share this Pan Fried Lamb Backstraps With Roasted Potatoes and Tomatoes recipe from Food.com.

Provided by Wendys Kitchen

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 tablespoons extra virgin olive oil
2 garlic cloves, sliced
5 medium floury potatoes, peeled and cut into chunks
8 medium tomatoes, cored
3 red onions, sliced
1 cup black olives
salt & freshly ground black pepper
1/4 cup extra virgin olive oil
1/2 teaspoon cracked black pepper
1/2 cup fresh oregano leaves
4 garlic cloves, chopped
4 sirloin lamb chops, all fat and sinew removed
4 tablespoons white wine
1/2 cup beef stock
1 tablespoon butter

Steps:

  • Vegetables:.
  • Preheat the oven to 200°C
  • Put everything into a roasting dish just big enough to hold it. Season with salt and pepper and mix everything well so that it is all coated with oil.
  • Put into the oven and roast until the potatoes are tender and the tomatoes have collapsed, about 45 minutes. Keep warm.
  • Lamb:.
  • Put the oil, pepper, oregano and garlic into a blender or food processor and purée until smooth.
  • Pour the mixture over the lamb and mix well so the lamb is well coated.
  • Heat a frying pan until very hot and add the lamb.
  • Pan-fry for about 4 minutes on each side until the lamb is medium.
  • Remove from the pan and rest while you make the sauce.
  • Pour any fat from the pan, put it over high heat and add the wine.
  • Let it bubble then add the stock. Bring to the boil, scraping up the caramelised juices from the pan with a wooden spoon, and reduce until it is becoming syrupy. Stir in the butter.
  • Slice each lamb shortloin into 4 pieces and serve it on top of the vegetables with the sauce poured over.

Nutrition Facts : Calories 623.1, Fat 35.5, SaturatedFat 6.6, Cholesterol 7.6, Sodium 445.8, Carbohydrate 71, Fiber 16.4, Sugar 13.7, Protein 9.6

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