LAMB WITH LEMON & DILL
Make a one-pot lamb meal for two with a citrus twist
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 1h15m
Number Of Ingredients 10
Steps:
- Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.
- Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.
- Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.
Nutrition Facts : Calories 531 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.86 milligram of sodium
SPRING LAMB IN HERBS
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel. In Georgia they add fresh sour plums to the dish, but preserved lemons work just as well.
Provided by Olia Hercules
Categories Easter Coriander Fennel Cilantro Dill Tarragon Green Onion/Scallion Lemon Garlic Lamb Potato Ukraine Spring Dinner Entertaining Georgia
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. Toast coriander and fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until very fragrant, about 2 minutes. Let cool.
- Coarsely chop cilantro leaves and tender stems (you'll get about 2 cups) and transfer to a large bowl. Coarsely chop dill leaves and tender stems (you'll get about 2 cups) and add to bowl with cilantro. Pick leaves from tarragon bunches (do not chop; you'll get about 1 cup) and add to bowl; discard stems. Add scallions and toss to combine. Transfer 2 cups herb mixture to a small bowl, cover with a damp kitchen towel, and chill until ready to use. Transfer remaining herb mixture to a food processor. Add coriander and fennel seeds, preserved lemons, garlic, 1/4 cup oil, and 2 tsp. kosher salt. Purée until a paste forms.
- Roll out a piece of foil that's more than double the length of a rimmed baking sheet. Center foil on baking sheet, then place lamb on foil. Rub lamb all over with herb paste. Bring up foil around lamb and wrap tightly to seal. Roast until lamb is super tender and is falling off the bone, 4-4 1/2 hours. (It's important that you don't open the foil packet once sealed. To check the meat, slide a skewer or small knife through the top of the foil; the meat should yield and shred easily.)
- Meanwhile, place potatoes in a large pot. Pour in water to cover; season with salt. Cover pot and bring water to a boil. Cook until potatoes are tender, about 30 minutes. Drain, then transfer to a medium bowl.
- Unwrap lamb (juices will run everywhere, so be careful to make sure they stay on the baking sheet) and let cool 20 minutes. Transfer lamb to a cutting board. Pull meat off bone and shred into pieces. Return meat to baking sheet and toss in herby juices.
- Transfer lamb to a platter. Pour juices over lamb and potatoes. Top lamb with reserved herb mixture. Drizzle lamb and potatoes with oil and lemon juice, then sprinkle with sea salt.
LAMB WITH DILL AND SOUR CREAM
Make and share this Lamb with Dill and Sour Cream recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Salt& pepper lamb cubes.
- Heat butter in sauce pan and saute lamb until it is light brown, no more red or pink.
- Add onion and garlic and cook for 3 minutes.
- Add in the wine and broth and dill.
- Cover the pot and cook for 1 1/2 hours or until lamb is tender.
- Mix in sour cream and heavy cream.
- Remove the lamb and set aside.
- Cook the sauce for 10 minutes over low heat.
- In another small sauce pan cook mushrooms in lemon juice with salt and pepper for about 5 minutes.
- Add the mushrooms and peas to lamb sauce and cook for 5 to 10 minutes until peas are warmed.
- Return lamb to sauce.
- Serve over white rice.
LAMB STEW WITH DILL
Lamb stew is a quintessential spring dish that can be a real celebration-or unbearably heavy. The difference has little to do with the lamb and much to do with the vegetables: If the stew sports color and lots of different flavors, it is lovely, almost light. If, on the other hand, it contains little besides lamb and potatoes, it becomes the cafeteria-style "Irish stew" that gave the dish a bad name in the first place. This is how it's done in Scandinavia-bright, colorful, and fresh tasting. In other parts of northern Europe, parsley might be substituted for the dill; it's just as good. Other cuts of meat you can use here: beef chuck or brisket (which will require somewhat longer cooking time), veal shoulder.
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Put the butter in a wide skillet with a lid and place over high heat. When the butter foam subsides, add the lamb, a little at a time. Let sear, undisturbed, for about 2 minutes, or until the underside is nicely browned. Stir, then add the shallots and potatoes. Let cook for another couple of minutes, then add the salt, pepper, and a cup of water. Stir, scraping the bottom if necessary to loosen any bits of meat that may have stuck. Turn the heat to low, cover, and let the mixture simmer for about 45 minutes, stirring once or twice during that period.
- Uncover and add the carrots if you're using them; stir once and simmer for about 15 minutes more, or until the lamb and potatoes are tender.
- Uncover and add the peas and scallions. Raise the heat if necessary to boil away excess liquid. Taste and adjust the seasoning, then serve, garnished with the dill and accompanied by a lemon wedge.
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SLOW COOKER LAMB SHANKS WITH LEMON, DILL AND FETA
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4/5 (556)Total Time 4 hrs 30 minsAuthor Melissa Rubel Jacobson
- Season the lamb shanks with salt and pepper and dust with the flour, shaking off any excess. In a large skillet, heat the olive oil until shimmering. Cook the lamb shanks over moderately high heat, in batches if necessary, until browned all over, about 10 minutes. Transfer the shanks to a slow cooker. Add the chicken broth, dill sprigs, garlic, onion and lemon. Cover and cook on high until the lamb is tender, about 4 hours.
- Transfer the shanks to shallow bowls and keep warm. Skim the fat from the cooking juices. Stir in 1 tablespoon of the chopped dill and the lemon juice and season the juices with salt and pepper. Spoon the juices along with the onion and lemon over the lamb shanks. Sprinkle with the feta and the remaining 1/2 tablespoon of chopped dill and serve with orzo.
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- Preheat the oven to 400°. In a medium bowl, mix the vegetable oil with the garlic, rosemary, oregano and 2 tablespoons of the dill. Poke the lamb all over with a small, sharp knife, then season generously with salt and pepper. Rub the garlic-herb mixture all over the lamb and set it on a large rimmed baking sheet.
- Roast the lamb for about 1 hour and 30 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer the lamb to a carving board and let rest for 30 minutes.
- Meanwhile, on the baking sheet, toss the carrots with the leeks, fennel, onion and olive oil and season with salt and pepper. Spread the vegetables in an even layer. Roast for 30 to 35 minutes, until crisp-tender and browned in spots. Using a slotted spoon, transfer the vegetables to a platter and tent with foil.
- Scrape any oil and juices from the baking sheet into a small saucepan. Add the stock, wine and 1 tablespoon of the lemon juice and bring to a boil. Simmer over moderate heat until reduced to 1 cup, 5 to 7 minutes.
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- Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic. Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If you’re going to use bamboo skewers, soak them in cold water.
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