TOMATO SAUCE WITH LAMB AND PASTA
Provided by Mark Bittman
Categories dinner, quick, pastas, sauces and gravies, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the onions in the oil over medium heat, stirring until very soft, about 20 minutes. Add the thyme, garlic, pepper flakes, lamb juice and tomatoes and cook, stirring, until saucy, about 20 minutes.
- Stir in the meat and continue to cook, seasoning as necessary, until flavors meld, at least 15 minutes. Cook the pasta and serve with the sauce; garnish with cheese.
HERBY BAKED LAMB IN TOMATO SAUCE
Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 4h20m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs.
- Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
- Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.
Nutrition Facts : Calories 595 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.51 milligram of sodium
KAPAMAS - LAMB IN AROMATIC TOMATO SAUCE
Kapama is the name given to many different aromatic meat stews in Greece. This particular recipe is from Evia, and I've included two of the island's major agricultural products, figs and green olives. It's a great Sunday meal.
Provided by Diane Kochilas
Number Of Ingredients 17
Steps:
- In a large heavy stewing pot, heat olive oil and cook lamb, turning it frequently on all sides to brown evenly and lightly. Add the onion and sauté, stirring with a wooden spoon, until wilted.
- "Extinguish" the pot, as the Greeks say -- deglaze, in other words -- with the brandy by pouring it into the pot. Add the tomatoes, allspice, bay leaves, cinnamon, salt and pepper. Stir well with a wooden spoon to blend. Add, if necessary, enough water just to cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour 15 minutes, or until meat is almost cooked. Add more water, if necessary, during cooking to keep mixture moist and sauce from reducing too much.
- About 10 minutes before meat is done, Adjust seasoning if necessary, and stir in the parsley just before removing from heat. Serve with saffron rice.
LAMB IN TOMATO SAUCE
This is an adaptation of a dish my husband cooks from Libya. As with all my recipes.... adapt it to your own tastes... add a little of this or leave out a little of that.... use a little more of this or a little less of that until you find how you like it. If you like HOT stuff I bet this would be good with some peppers but I wouldn't have a clue which kind would compliment it best.
Provided by Veiled Princess
Categories Lamb/Sheep
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in large sauce pan and add garlic.
- Brown the lamb all over and then add the tomato and onion and toss around a bit more.
- Add all the other ingredients and stir well before covering with water.
- Allow to boil for a while (maybe 20 minutes) and then you can turn down on low-medium to a slow rolling boil to cook the sauce down (maybe another 30 minutes or more).
- When the sauce is a little thick (not like paste but not water either) it should be done.
- Be sure to check the lamb to make sure it's done in the middle before you stop cooking it.
- Serve over spaghetti noodles and top it with a little parmesian cheese OR over rice or couscous.
MOROCCAN SPICED LAMB MEATBALLS IN CUMIN CORIANDER SPICED TOMATO SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield about 32 meatballs, about 6 servings
Number Of Ingredients 32
Steps:
- Meatballs:
- Preheat oven to 350 degrees F.
- In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
- Sauce:
- In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
- To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
- In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.
TURKISH LAMB PITAS WITH TOMATO SAUCE
Steps:
- For lamb:
- Combine first 13 ingredients and 2 tablespoons oil in large bowl; mix to blend thoroughly. (Can be prepared 1 day ahead. Cover and refrigerate.) Using moistened hands and 1/4 cup for each, shape lamb mixture into about 20 oval patties measuring approximately 3x1 1/2x1/2 inches. Arrange patties on sheet of foil.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add patties; cook until browned, about 4 minutes per side. Using slotted spoon, return patties to foil. Reserve drippings in skillet.
- For sauce:
- Heat drippings in skillet over medium heat. Add onion and garlic; sauté until onion is soft, about 5 minutes. Add tomatoes, lemon juice, and allspice. Bring to boil, scraping up browned bits. Stir in pomegranate molasses. Return patties to skillet. Reduce heat to medium-low, cover, and simmer until patties are cooked through and tender, about 20 minutes. Transfer patties to bowl. Tilt skillet and spoon fat off top of sauce. Simmer sauce until slightly thickened, mashing tomatoes with back of fork, about 5 minutes. Season with salt and pepper. Return patties to sauce. Remove from heat.
- Meanwhile, preheat oven to 350°F. Wrap pitas in foil; bake 12 minutes to heat.
- Simmer patties in sauce until heated through; mix in green onions. Cut pitas in half; gently open each half. Place 1 or 2 patties and some sauce into each pita half and top with dollop of yogurt.
- *A thick pomegranate syrup that is available at Middle Eastern markets and some supermarkets.
LAMB MEATBALLS WITH SPICED TOMATO SAUCE
Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates. It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint. Ms. Goin first served the dish at one of her Los Angeles restaurants, and put it into ''The A.O.C. Cookbook'' (2013), devoted to that restaurant's food. A version of the dish was later introduced to the menu of her children's school. It can be cooked in an hour's time, not all of it busy, and served with pita or plain pasta, bulgur or couscous.
Provided by Sam Sifton
Categories brunch, dinner, lunch, weekday, sauces and gravies, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
- Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
- Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
- Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
- Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
- Top with crumbled feta and scattered mint.
LAMB STEAKS WITH TOMATOES & OLIVES
A hearty combination, bursting with flavour and ideal for midweek meals
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large roasting tin on the hob. Brown the lamb steaks in the tin over a high heat, about 1 min each side.
- Add the onion to the roasting tin with the oregano. Pour over the wine and throw in the tomatoes. Scatter the olives over the top, then place the tin in the oven for 15 mins until the lamb is cooked. Scatter with flat-leaf parsley and serve with boiled new potatoes.
Nutrition Facts : Calories 322 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.84 milligram of sodium
LAMB SHANKS BRAISED IN TOMATO
From Cooking Light. It is recommended that you serve over creamy polenta or mashed potatoes. Easy to make with only 5 ingredients (minus salt and pepper). Fall off the bone delicious.
Provided by breezermom
Categories Lamb/Sheep
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray. Sprinkle the lamb with salt and pepper. Add lamb to the pan; cook 4 minutes on each side or until browned. Remove from the pan.
- Add garlic to the pan; saute 15 seconds. Add the wine to the pan; cook 2 minutes, scraping the pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return the lamb to the pan. Cover the pan, reduce heat, and simmer for 1 hour. Turn the lamb over; simmer 1 hour or until the meat is done and very tender.
- Place the lamb on a plate; cover loosely with foil. Skim the fat from the surface of the sauce. Bring to a boil; cook 10 minutes or until thickened.
- Return the lamb to the pan; cook 4 minutes or until the lamb is thoroughly heated. Stir in chopped parsley.
LAMB SHANKS IN A TOMATO BASIL SAUCE
Make and share this Lamb Shanks in a Tomato Basil Sauce recipe from Food.com.
Provided by Latchy
Categories Stew
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a pan and cook the shanks in batches until browned; transfer to a baking dish.
- Heat the butter in a pan and add the garlic and flour, cook stirring until the flour is lightly browned.
- Remove from the heat and gradually stir in the stock, wine and tomato puree, simmer uncovered for about 20 minutes until the sauce is slightly thickened.
- Pour the sauce over the shanks and bake covered in a moderately slow oven for 1-1/2 hours at 160dC 325D F.
- Add the onion, basil and tomatoes and bake covered for about a further 20 minutes or until the mixture boils.
Nutrition Facts : Calories 1974.3, Fat 111.1, SaturatedFat 45.7, Cholesterol 701.7, Sodium 992.1, Carbohydrate 24.1, Fiber 4.6, Sugar 8.6, Protein 204.1
LAMB STEAK WITH GREEK TOMATO SAUCE AND FETA
This is a wonderful recipe from Solo Suppers (Joyce Goldstein). The tomato sauce is outstanding paired with lamb. She recommends serving this with roasted potatoes and eggplant.
Provided by dividend
Categories Lamb/Sheep
Time 40m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Rub the lamb with the olive oil, oregano, and cinnamon. Marinate for 1-2 hours, and bring to room temperature before cooking.
- SAUCE:.
- Heat the olive oil over medium heat.
- Sauté the onion with a pinch of salt until soft, about 8 minutes.
- Add the garlic, cinnamon, and oregano, and cook for 5 minutes.
- Add the wine, swirl it around the pan, and then add the tomato sauce. Bring to a boil, then reduce the heat to low, and simmer for 8 minutes.
- Check the seasoning, and add honey if the sauce tastes acidic.
- Cover the sauce and set aside.
- LAMB:.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Place the lamb in the skillet, and cook 3-5 minutes on each side, until done to your liking.
- Remove the lamb to a warmed plate, and deglaze the pan with some additional red wine.
- Add the sauce to the skillet and simmer briefly.
- To serve, spoon the sauce over the lamb, and top with the feta and parsley.
MEATBALLS WITH TOMATO SAUCE
Lamb Meatballs with Rosemary Tomato Sauce
Provided by jennyderry
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat 1 tsp oil in a large frying pan. Add the meatball and cook, turning often, until browned. Remove from pan.
- Tip the onions and a pinch of salt and cook until very soft, 10-15 mins. Add the garlic and rosemary and cook for 2 mins more.
- Add the tomatoes and return meatballs to the pan. Simmer for 10 mins until the sauce has finished and the meatballs are cooked through. Season and serve with the pasta, sprinkle with rosemary.
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