SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE
Steps:
- For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
- Preheat the oven to 450 degrees F.
- Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
- For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
- For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.
HARISSA SPICED LAMB WITH CANNELLINI BEANS
Mary Berry's rustic lamb casserole is full of flavour, especially if made ahead, and the lamb is meltingly tender. Harissa is a chilli paste with quite a kick; rose harissa, which I prefer to use, is sweeter and less fiery due to the addition of rose petals. I don't like my food too spicy, so this dish is mild, but if you prefer it hot just add more harissa and good luck!
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3.
- Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned. Remove with a slotted spoon and set aside.
- Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft. Pour in the wine and boil for 2-3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits.
- Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil.
- Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes. Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender.
BAKED COURGETTES STUFFED WITH SPICED LAMB & TOMATO SAUCE
A superhealthy way to eat lamb, that counts as 2 of your 5-a-day and is packed with iron and vitamin C
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Make the tomato sauce in a medium pan by heating the oil and frying the garlic for 2-3 mins until soft, then adding the spices and frying for 1 min more. Pour in the tomatoes and sugar and simmer with half a tin of water for 20 mins, until thickened. Season.
- Meanwhile, scoop out and discard some of the flesh of the courgettes and lay them in 1 large or 2 small roasting trays, drizzle with the oil and bake for 15 mins until golden and softened slightly.
- For the stuffing, mix the lamb with the spices and some salt. Try not to squash it together too much, instead lightly mix it with your hands until just combined. When the courgettes are ready, pile the lamb into the cavities and drizzle on the sauce. Bake for 15-20 mins until the sauce is bubbling. Top with the coriander and serve.
Nutrition Facts : Calories 200 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
SPICED ROAST LAMB
An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h
Number Of Ingredients 11
Steps:
- Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
- Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
- Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium
LAMB CHOPS WITH BLACKBERRY PAN SAUCE AND ARUGULA
A mouthwatering recipe with a jammy pan reduction made with blackberry, shallots, fresh rosemary, and a splash of wine to balance the dish.
Provided by Chef Mary Nolan
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Season lamb chops with a 5-finger pinch of salt on all sides as well as black pepper. Heat a large sauté pan (not non-stick) over high heat and add canola oil. Once the oil shimmers when you tilt the pan (this means it's sizzling hot), add the chops in a single layer (sear in 2 batches, if necessary, to avoid overcrowding the pan). Sear until chops are well browned, and beginning to char around edges, about 3 minutes. Flip and repeat on the other side. Transfer to a baking sheet (reserve pan and drippings) and continue to cook in oven until an instant-read thermometer inserted into thickest part of the chop registers 145° for medium-rare, about 5 minutes.
- If necessary, pour off excess fat from pan to equal about two tablespoons (this might not be necessary, depending on the fat content of the chops). Add shallot and rosemary to pan over medium-low heat and cook, frequently stirring to scrape up any brown bits on the bottom of the pan, until starting to soften, about 3 minutes. Add about 1 cup of the blackberries (reserving a few for the salad), and cook until softening and releasing their juice, about 3 minutes. Add wine and increase heat to medium. Cook until wine is reduced by half, about 4 minutes. Reduce heat to low and swirl in butter and season with scant 1/2-teaspoon salt.
- Arrange arugula on a large platter. Mix lemon juice with olive oil in a small bowl with the remaining 1/2-teaspoon salt. Drizzle over arugula and toss gently with reserved blackberries. Place lamb chop on top of the arugula and spoon the pan sauce over the chops and some of the arugula.
- Pair with a rich and full-bodied Cabernet Sauvignon from Tom Gore Vineyards.
More about "lamb with spiced berry sauce food"
BRAISED LAMB WITH HERB-SCENTED JUS RECIPE - FOOD & WINE
From foodandwine.com
5/5 (89)Total Time 4 hrs
- Preheat the oven to 500°. In a roasting pan that’s large enough to hold the lamb, spread out the vegetables, herbs and peppercorns. Season the lamb generously with salt. Set the lamb on top of the vegetables and roast for about 25 minutes, until the lamb is lightly browned.
- Add the stock to the pan and cover the pan with foil. Reduce the oven temperature to 300° and braise the lamb for 2 hours. Uncover the lamb and cook for 1 hour longer, until deeply browned on top and the meat is very tender. Let the lamb rest in the juices for 15 minutes, then transfer it to a carving board. Strain the cooking juices, discarding the solids, and spoon off the fat. Slice the lamb 1/4 inch thick and serve with some of the cooking juices.
ROASTED LAMB AND BLUEBERRY SAUCE - HONEST COOKING
From honestcooking.com
17 SAUCES FOR LAMB CHOPS (EASY, FLAVORFUL + DELICIOUS …
From platingsandpairings.com
MARY BERRY’S SLOW ROAST LEG OF LAMB RECIPE - BBC FOOD
From bbc.co.uk
LAMB MERGUEZ MEATBALLS WITH SPICY TOMATO SAUCE - FOOD NETWORK
From foodnetwork.com
Author Michael VoltaggioSteps 6Difficulty Intermediate
FRENCH-TRIMMED RACK OF LAMB WITH SPICED BERRY SAUCE
From bigoven.com
Cuisine FrenchCategory Main DishServings 4Total Time 30 mins
SPICED LAMB PATTIES WITH NUTTY GARLIC SAUCE - BON APPéTIT
From bonappetit.com
LAMB RECIPES
From allrecipes.com
HERBED RACK OF LAMB WITH LINGONBERRY SAUCE RECIPE
From myrecipes.com
MARY BERRY HARISSA-SPICED LAMB | COMFORTING CASSEROLE - THE …
From thehappyfoodie.co.uk
GREEK-STYLE MOUSSAKA RECIPE - BBC FOOD
From bbc.co.uk
ROASTED LAMB WITH BLUEBERRY SAUCE - CLEVER CHEF RECIPES
From cleverchef.cc
LAMB CHOPS WITH BERRY MINT SAUCE - FARM FLAVOR RECIPE
From farmflavor.com
THE 16 MOST DELICIOUS SAUCES TO SERVE WITH LAMB | KITCHN
From thekitchn.com
RECIPES FOR RAMADAN: BEYZA KOCA’S ALI NAZIK (TURKISH LAMB WITH …
From theguardian.com
ROAST RACK OF LAMB WITH STRAWBERRY PAN SAUCE - BON APPéTIT
From bonappetit.com
FRENCH TRIMMED RACK OF LAMB WITH SPICED BERRY SAUCE RECIPE
From cookeatshare.com
BBC GOOD FOOD LAMB WITH SPICED BERRY SAUCE RECIPE
From ketofoodist.com
FLIES' HEAD: A SPICY STIR-FRY FROM TAIWAN - BBC TRAVEL
From bbc.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