LAMB TAGINE WITH PEARS
Sweet pears make an unexpectedly delicious foil for tender braised lamb shoulder in this stew-like dish. A trio of spices -- ginger, cinnamon, and saffron -- impart a wonderful aroma as the tagine simmers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- In a large skillet, heat 3 tablespoons oil over medium heat. Add shallots, and saute until lightly browned. Add lamb, and cook until browned all over. Add just enough water to cover (about 3 cups). Season with salt, pepper, ginger, cinnamon, and saffron. Simmer, covered, over low heat until lamb is very tender, about 1 hour. If the sauce needs to thicken, uncover, and cook for 15 minutes more.
- Meanwhile, quarter and core pears, but do not peel them. In a large skillet, heat butter and remaining tablespoon of oil over medium heat. Add pears, and cook until cut sides have caramelized. Place pears, skin-side up, on top of meat in the skillet. Continue to cook, covered, until pears are very tender, about 30 minutes. Be sure not to overcook pears or they will fall apart. Serve immediately.
LAMB AND PEAR STEW
Recipe for Swedish Lamb Stew with Pears Potatoes & Green Beans from "The Swedish Princesses Cook Book," aka "Prinsessornas Kokbok" published 1936
Provided by Tori Avey
Categories Main Course
Time 2h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Season the meat with salt and pepper.
- In a dutch oven, brown the lamb pieces in olive oil till they form a dark crust. Remove and set aside.
- In the same pan, brown the onions and garlic. Be sure to scrape up any brown bits from the bottom of the pan.
- Once the onions and garlic and tender and have some color, return the lamb to the pan.
- Make an herb bouquet by tying the thyme, parsley and bay leaf together with cooking twine.
- Add 2 tsp salt, 1/2 tsp pepper, herb bouquet and enough water to cover. I used 6 cups of water, but this may vary slightly based on the size of your pan.
- Cover and cook in the preheated oven for 1 hour. Remove from oven and add the pears, potatoes and string beans to the pan.
- Cover and cook for an additional hour, or longer if needed, till lamb is very tender and pears, potatoes and beans are cooked through and tender.Remove the meat and lay in a mound in the center of a serving dish. Surround with the vegetables and pears.
- Remove the herb bundle from the sauce. The book suggests thickening the sauce into gravy by ricing one of the potatoes and adding it to the cooking liquid. I tried this, but it was still a bit on the thin side, so instead I added 1 tbsp of corn starch mixed with a little cold water (corn starch wasn't commonly used as a thickener till after this cookbook was published, so this was a slight modernization). I simmered it in the remaining sauce till it thickened into a nice gravy. You can add more cornstarch mixed with water to thicken it further, if desired. Season with salt and pepper to taste (I used lots of pepper!).
- Serve the stew with hot gravy to pour over each serving. Serve.
Nutrition Facts : Calories 365 kcal, Carbohydrate 30 g, Protein 32 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 91 mg, Sodium 703 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
LAMB BULGOGI WITH ASIAN PEAR DIPPING SAUCE
Provided by Steven Raichlen
Categories Food Processor Lamb Marinate Backyard BBQ Dinner Summer Grill Grill/Barbecue Asian Pear Soy Sauce Lettuce Bon Appétit Peanut Free Tree Nut Free
Yield Makes 8 servings
Number Of Ingredients 28
Steps:
- For lamb:
- Place green onions, sugar, chopped garlic, and sliced ginger in processor and blend until finely chopped, stopping occasionally to scrape down sides of bowl. Transfer mixture to medium bowl. Add soy sauce, mirin, Asian sesame oil, toasted sesame seeds, and black pepper; whisk marinade to blend. Pour 1 cup marinade into 15x10x2-inch glass baking dish. Open boned leg of lamb like book; add to baking dish, arranging in single layer. Pour remaining marinade over lamb, spreading to cover evenly. Cover and refrigerate at least 4 hours and up to 1 day, turning lamb occasionally.
- For dipping sauce and garnishes:
- Puree Asian pear and chopped green onions in processor until smooth. Add soy sauce, mirin, and sugar and process until sugar dissolves. Add Asian sesame oil and 2 tablespoons toasted sesame seeds; process until sesame oil is incorporated (most sesame seeds will remain intact). Transfer sauce to 2-cup measuring cup. Season sauce to taste with salt and pepper. DO AHEAD: Dipping sauce can be made 1 day ahead. Cover and refrigerate.
- Coat grill rack with nonstick spray; prepare barbecue (medium heat). Thread jalapeño chile halves onto 2 metal skewers, dividing equally. Thread garlic cloves onto another metal skewer, spacing slightly apart. Place jalapeño and garlic skewers on plate and set aside.
- Remove lamb from marinade and place on prepared grill with some marinade still clinging to surface (discard marinade in dish). Grill lamb until meat is cooked to desired doneness, about 15 to 20 minutes per side for medium (if lamb begins to burn, slide large sheet of heavy-duty aluminum foil underneath and continue to grill). Transfer lamb to work surface and let rest 10 minutes.
- While lamb rests, grill jalapeños, garlic, and trimmed green onions until slightly charred and tender, 3 to 4 minutes per side. Transfer to work surface.
- Place kochujang (hot pepper paste) in small bowl. Stir dipping sauce and divide among 8 small dishes. Arrange butter lettuce leaves on large serving platter to cover. Thinly slice grilled lamb and arrange over lettuce leaves. Cut garlic cloves lengthwise in half. Cut green onions into 2-inch pieces. Arrange jalapeños, garlic, and green onions around lamb. Sprinkle remaining 2 tablespoons toasted sesame seeds over lamb. Serve grilled lamb and vegetables with hot pepper paste. Allow guests to spread very small amounts of kochujang over lettuce leaves, arrange lamb and vegetables in lettuce leaves, then wrap filling with lettuce leaves and dip into sauce.
LAMB WITH PEARS
This is a very yummy Jewish/Middle Eastern dish. Its the only way I like to eat lamb because it dosent taste like lamb.
Provided by Little Italy
Categories Lamb/Sheep
Time 1h15m
Yield 1 big dish, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, brown the scallions in the grape seed oil. Add the Lamb steaks and brown on both sides. Put enough water in the sauce pan to half cover the meat and scallions.
- Sprinkle in the spices, stir until well mixed, and simmer.
- In another pan combine the butter with the remaining grape seed oil. Make sure the butter doesn't burn or brown. Add the sliced pear and caramelize the fleshy parts, NOT the skin. Add this to the Lamb and scallions. Cover and simmer until done to your liking.
- Serve with roti, paratha, or boiled potatoes. Goes well greek salad, tabouli, or chick-pea salad on the side.
Nutrition Facts : Calories 663.1, Fat 53.3, SaturatedFat 19, Cholesterol 130.2, Sodium 423.8, Carbohydrate 17.2, Fiber 4.1, Sugar 9.2, Protein 29.6
SPINACH AND PEAR SALAD WITH LAMB
Sweet pears and delicate spinach are a natural pairing for the slight gaminess of lamb in this fresh salad that heralds the arrival of spring in one delicious bowl.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together lemon juice, shallot, and 3 tablespoons oil; season with salt and pepper and set aside.
- In a large skillet, heat 1 tablespoon oil over medium-high. Season lamb chops with salt and pepper and cook until medium-rare, 10 minutes, flipping once. Transfer to a work surface and loosely tent with foil. Let rest 5 minutes, then cut away from bone and thinly slice.
- In a large bowl, toss together spinach and pears. Divide among four plates, top with lamb, and drizzle with dressing.
Nutrition Facts : Calories 431 g, Fat 31 g, Fiber 4 g, Protein 23 g
GRILLED LEG OF LAMB WITH ROSEMARY, ROASTED PEARS, AND BLACK PEPPER POLENTA
Provided by Tyler Florence
Categories main-dish
Time 2h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- In a blender, combine the garlic, rosemary, and 3/4 cup of oil; season with salt and pepper. Puree until everything comes together to form a paste; set aside for a few minutes to let the flavors marry.
- Lay the lamb out flat, open like a book. Score the surface lightly with a paring knife. Rub the lamb with the garlic paste, being sure to get in the incisions. Roll up the lamb and tie with butcher's twine to hold the roast together.
- Prepare an outdoor gas or charcoal grill. Season the lamb generously with salt and pepper, and then place it on the hot grill (put it on the top rack if you are using a gas grill). Sear the outside of the meat, turning, until brown all around, but do not char. Close the grill cover and roast for 30 minutes. The lamb is done when the center is still pink and the internal temperature reads 135 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before cutting off the twine and slicing.
- To prepare the pears, halve the pears lengthwise and cut out the cores. Place the pears face down on a baking pan. Drizzle with 4 tablespoons of oil, toss the 8 rosemary sprigs on top, and season with salt and pepper. Bake for 20 to 25 minutes, until the pears are fork tender.
- To serve, spoon some polenta on the base of the plate and lay a few slices of the lamb on top; drizzle with a little oil and season with salt and pepper. Put a pear on each plate, face up, and drizzle them with balsamic vinegar. Garnish with a rosemary sprig.
- In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir until incorporated, about 10 minutes.
- Remove from heat, fold in the Parmesan and black pepper and serve.
LAMB WITH PEAR TAGINE
Tagine are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with lamb, but beef makes a nice alternative. I happened upon this recipe on the Berber Trading Company site while shopping for tagines. I love lamb and Moroccan food and this one looked interesting. This has a really nice flavor and goes well served with a flat bread or rice. Smells heavenly while cooking.
Provided by L. Duch
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large sauce pan gently fry the onion in the olive oil until soft.
- Add lamb, ginger, and coriander to the pan and cook until it changes color.
- Add cumin, black pepper, cinnamon, and water to just cover the meat.
- Salt to taste.
- Cover and simmer gently until the meat is tender, about 1.5-2 hours.
- If there seems to be a bit too much liquid, displace the lid after an hour of cooking.
- Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.
- NOTE:.
- For a different twist on this, you can substitute mixed vegetables of your choice, instead of pear. It would make it more savory than sweet.
Nutrition Facts : Calories 597.3, Fat 35.4, SaturatedFat 10.5, Cholesterol 120, Sodium 153.3, Carbohydrate 35.9, Fiber 8.5, Sugar 19.5, Protein 37
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- Place lamb in a large roasting pan. Sprinkle 1/4 cup salt over; toss to coat. Loosely cover with foil or plastic wrap and chill for 24 hours.
- Preheat broiler. Divide shanks between 2 rimmed baking sheets. Broil lamb 1 sheet at a time, turning occasionally, until browned on all sides, about 15 minutes per batch.
- Reduce oven to 350°. Heat oil in a large roasting pan over 2 burners set to medium-high heat. Add onion, carrots, and garlic; sautée until lightly browned, about 10 minutes. Add ground cardamom and cinnamon stick and season generously with salt; cook, stirring, for 1 minute. Stir in pomegranate juice and 3 cups water, scraping up browned bits. Add 3/4 cup pistachios and reserved lamb, arranging the meatier part of the shanks in the liquid with bones facing upward. Cover pan tightly with a double layer of foil.
- Transfer roasting pan to the oven. Cook, basting and turning shanks every hour, until meat is tender and almost falling off the bone, about 3 hours.
LAMB SAUSAGE WITH LENTILS AND SAUTéED PEARS - FOOD AND …
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4/5 Total Time 1 hrServings 6
- In a large heatproof bowl, cover the lentils with the boiling water and let stand for 30 minutes. Drain.
- In a large saucepan, heat 2 tablespoons of the olive oil. Add the diced carrots, onion and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the lentils and 1 1/2 cups of water and season with salt and pepper. Cover and cook over low heat until the lentils are just tender and the liquid is absorbed, about 20 minutes. Stir in 1/2 cup of the olive oil, the cider vinegar and the roasted red peppers and season with salt and pepper. Transfer the lentil mixture to a serving platter.
- In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the merguez sausage and cook over moderate heat, turning occasionally, until browned and cooked through, about 8 minutes. Arrange the sausages around the lentils and pour over any accumulated juices.
- Return the skillet to high heat. Add the pears and cook, turning once, until lightly browned, about 2 minutes. Transfer to the platter and serve right away.
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- Add the lamb pieces in batches and cook, using tongs to turn the pieces, until well browned on all sides. Do not crowd the pan.
- Add the onions and garlic to the saucepan plus the other tablespoon of oil and cook, scraping the bottom of the saucepan to avoid sticking, for 5 minutes, until the onions are browned. If the onions start to burn, turn the heat down to medium.
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- Prepare Onion Relish Marinade and bring to a boil over high heat. Add in pears; reduce heat, cover and simmer, turning fruit over occasionally, till tender when pierced (about 10 min).
- With a slotted spoon, gently transfer pears to a bowl. Pour about a fourth of the pan liquid through a strainer over pears; return solids in strainer to pan. Cover pears and chill for at least 2 hrs or possibly till next day, turning fruit over occasionally.
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Estimated Reading Time 4 mins
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- Pear and bacon mousse. To make this finger food, chop a pear then cook it in a pot with milk, salt, pepper, and some bacon slices. Once cooked, blend the mixture and keep it cool.
- Cavatelli, lamb's lettuce, and pears. Cook the cavatelli pasta until al dente then drain. In the meantime, brown pear cubes with a knob of butter, pieces of Roquefort cheese and fresh corn salad.
- Pear and ginger chutney. This sauce is excellent alongside meat and fish. Cut two pears and an apple, then fry the slices in a pan with sliced shallot and fresh ginger.
- Risotto with pears and pecorino. Sauté a shallot until golden, then add rice and shortly afterward a glass of dry white wine, and let it cook. Five minutes before the rice is ready, add a knob of butter, chopped pears, grated pecorino, 1 Tbsp.
- Stuffed rigatoni with pears. A filled pasta for a rich menu. Cook the rigatoni until al dente, drain, then pass under cold running water. Preheat the oven to 350°F.
- Bresaola, pears, and Parmigiano Reggiano cheese. Cut and sauté the pears in a pot with a knob of butter. When they are soft, spread them over the bresaola, add Parmigiano Reggiano and a drizzle of extra virgin olive oil, and serve.
- Walnut and pear pie. Serve this savory pastry pie as an appetizer or as a main course. Preheat the oven to 350°F. Cut the pears into pieces and fry them in a knob of butter.
- Pear and speck pie. Preheat the oven to 350°F. In a saucepan, brown the pears with a knob of butter, salt, pepper, two handfuls of boiled chestnuts, strips of speck, and a handful of chives.
- Pear skewers. Cut the pears into disks, put them in a pot with a knob of butter and 1 Tbsp. cane sugar and brown them. When the pears are golden but not overcooked, remove from the heat and put them on a skewer, alternating with pieces of gorgonzola.
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