LAMB WITH SPINACH AND ONIONS
Grilling is a wonderful way to prepare lamb. The marinade and on-the-side onion sauce enhance the meat's naturally terrific taste.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 28
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients; add lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight., In a saucepan. saute green onions in butter until tender. Add vinegar and wine or broth and grape juice; bring to a boil. Add mint and sugar. Reduce heat; simmer, uncovered, for 30 minutes or until sauce is reduced to 3/4 cup. Strain; discard mint. Set sauce aside., Thread onion wedges onto metal or soaked wooden skewers. Brush with salt and pepper. Discard marinade from lamb. Grill chops, covered, over medium-hot heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium, a thermometer should read 160°; well done, 170°). Grill onion skewers for 2-3 minutes or until tender., In a large skillet, saute green onions and garlic in oil and butter until tender. Add the spinach, salt and pepper; saute for 2-3 minutes or until spinach just begins to wilt and is heated through. Place on a serving platter. Remove onion from skewers; place onion and lamb chops over spinach.
Nutrition Facts :
LAMB WITH HERB PASTE AND SPINACH
This spring lamb offering is coated with an oil-based paste. The oil serves to give the lamb's crust a beautiful glossy appearance and helps infuse it with an herbal scent. You first make a pesto-like purée with a little oil, a lot of dill and parsley, a couple of cloves of garlic and a few anchovies. (The anchovies are optional but I believe invaluable.) Rub this herb paste all over the lamb and roast. When the lamb is done, and its flavorful fat has combined with the herbed oil that has run into the bottom of the pan, you use some of this fat to brown some bread crumbs, which become insanely delicious, and then to sauté a pile of fresh spinach. Voilà: a main dish, a side dish and a crunchy garnish, all in one. It's a meal fit for a celebration, whether religious or secular. Don't know how to carve a lamb? Mark Bittman shows you how in this video.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Combine the parsley, dill, oil, anchovies and garlic in a food processor (if you're not using the anchovies, add some salt). Purée, adding a little water if necessary. Rub the lamb with this mixture.
- Put the lamb on a rack in a roasting pan with about 1/2 cup of water. Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º. If the bottom dries out (the rendering lamb fat should keep it moist), add a little more water. After about 1 hour (total), check the internal temperature with an instant-read thermometer. When it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Remove and let it rest.
- Pour off and reserve all but 2 tablespoons of the fat and put the pan over a burner (or two, if it fits better). Toast the bread crumbs over low heat, stirring and seasoning with salt and pepper until they're lightly browned. Remove; add another couple of tablespoons of the fat to the pan. Add the pine nuts, raisins and spinach and cook over high heat, stirring frequently, until the spinach is very tender and most of the liquid has evaporated. Carve the lamb and serve it on a bed of spinach, sprinkled with the bread crumbs.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 25 grams, Carbohydrate 25 grams, Fat 47 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 18 grams, Sodium 1022 milligrams, Sugar 3 grams
LAMB WITH SPINACH AND GARLICKY TAHINI SAUCE
For the lamb:
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the lamb: Put the onion into 1 large shallow dish in which the noisettes will fit into one layer, or divide the onion into 2 medium-to-large freezer bags. Add the oil, lemon zest, and cumin (dividing equally if you are using bags). Give a good stir and then add the lamb. Cover the dish or tie up the bags and leave, turning or squishing respectively at half time, as long as you've got; frankly, though, it should be for at least 10 minutes and preferably not in the refrigerator. Preheat the oven to 425 degrees F. Put a non-stick or cast-iron pan on the stove. Remove the noisettes from the marinade; you don't need to wipe then dry, just brush off the bits of onion. Sear each side for 1 to 2 minutes, then transfer to a baking pan and then to the preheated oven for 10 minutes. The meat should be right for pink, but not bloody, you may need a bit longer if the meat started off very cold. You will need to check for yourself and when cooked as you want, remove to a warmed plate.
- For the sauce, put the tahini in a bowl and add the garlic and salt. Stir with a wooden spoon, adding the lemon juice as you do; it will seize up here, but don't worry because it will loosen later. Slowly add some water ( I find I can use about 1/2 cup), pouring from the measuring cup so that only a little goes in at a time, and keep stirring. When you have a smooth mixture the consistency of heavy cream, stop adding water. Put into a bowl with a spoon and sprinkle with the additional ground cumin.
- For the spinach: Thaw it in the microwave according to the package's directions and then cook briefly to warm, about 1 minute more. Remove from the microwave and place onto a clean plate. Drizzle with the olive oil and then top with the toasted sesame seeds.
- Serve the lamb noisettes with the spinach and the garlicky tahini on the side.
LAMB WITH SPINACH
Lamb and spinach is always a good combination in Indian curries. Not Indian but very nice is this Greek style dish which has that combination. It is very simple and this was "born" after a holiday in Greece and trying to re-create the taste and with that the memories of a holiday! My husband likes this with rice, I prefer it with orzo.
Provided by PetsRus
Categories Spinach
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle salt and pepper over the cubed lamb, heat the oil in a dutch oven and brown the meat on all sides.
- Add the onion and garlic and fry until the onion gets translucent.
- Add the stock, bring to the boil, lower the heat, cover and simmer slowly for 40- 50 minutes or until the meat is tender.
- Was the spinach and cook for about 5-7 minutes, without adding any water, drain very well and chop roughly.
- When the lamb had its cooking time, add the spinach together with the oregano and the lemon juice.
- On a medium heat and stirring regularly, cook until most cooking juices have evaporated, but it should still be moist.
- Transfer to a serving dish and sprinkle with the feta cheese.
Nutrition Facts : Calories 457.1, Fat 30.6, SaturatedFat 11.5, Cholesterol 118.5, Sodium 558.1, Carbohydrate 11.2, Fiber 4.9, Sugar 2.9, Protein 36.2
AFGHAN LAMB WITH SPINACH
Other greens may be used instead of spinach, but cooking time will have to be adjusted. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges:2 3/4 lean meat, 2 vegetable, 1/4 milk, 2 1/2 fat.
Provided by zeldaz51
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 Fahrenheit.
- Dust the lamb cubes with the flour.
- In a 3 quart nonstick ovenproof pot, heat the oil over medium-high heat. Add the lamb and cook until well-browned on all sides, about 5 minutes. This is best done in batches, as if the pieces of meat touch they will not brown properly. Remove meat from pot and set aside.
- Add the onion and garlic to the pot and cook, stirring, until slightly softened, about 2 minutes.
- Stir in the spices (turmeric through pepper), then stir in the tomatoes and water and bring to a boil. Return the lamb to the pot. Cover and place in the oven for 1 1/2 to 2 hours or until the lamb is soft.
- Remove the pot from the oven and stir in the spinach until it is wilted. Stir in the yogurt, lemon zest, and slat.
Nutrition Facts : Calories 234, Fat 14.3, SaturatedFat 5.4, Cholesterol 62, Sodium 78.9, Carbohydrate 8.2, Fiber 1.7, Sugar 2.6, Protein 18.1
LAMB & SPINACH SPANAKOPITA
Make this stunning spanakopita - 'spinach pie'. Traditionally made with filo pastry, feta and spinach, here we've added lamb, slow-cooked in stock
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 3h35m
Number Of Ingredients 19
Steps:
- Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
- Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
- Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
- Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.
Nutrition Facts : Calories 784 calories, Fat 55 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium
LAMB SAAG
If you're looking for a comforting family curry, this simple lamb dish with spinach takes just 15 minutes to prep and is sure to go down a treat
Provided by Member recipe by bobnel
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 15
Steps:
- Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée adding 1 tbsp water if you need to.
- Heat 1½ tbsp oil in a large flameproof casserole or sauté pan. Brown the lamb all over in two batches, then lift onto a plate and put to one side.
- Add the remaining oil and fry the spices in the same pan for 2 mins, adding a splash of water if they start to catch. Then add the onion purée and cook for 2 mins.
- Add the lamb, tomatoes and stock. Stir, cover and cook for 45 mins.
- Stir in the spinach then cook for another 45 mins or until the lamb is tender. If the sauce is looking thin, take the lid off for the last 20 mins of cooking to reduce it.
- Scatter over the coriander. Serve with naan or rice.
Nutrition Facts : Calories 640 calories, Fat 47 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium
LAMB WITH SPINACH SAUCE (SAAG GOSHT)
Steps:
- Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.
BRAISED LAMB WITH SPINACH
Steps:
- In a blender purée the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl. To the skillet add the remaining 3 tablespoons oil, heat it until it is hot but not smoking, and in it fry the cinnamon stick, the cloves, and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add the garlic purée and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated. Add the cumin, the coriander, and the cayenne and cook the mixture, stirring, for 1 minute. Add the tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute, and add the lamb, the salt, and 1 cup water. Bring the mixture to a boil and braise it, covered, in a preheated 350°F. oven for 1 to 1 1/4 hours, or until the lamb is tender. The lamb mixture may be prepared up to this point 2 days in advance. Let the lamb cool, uncovered, and chill it, covered. Reheat the lamb mixture.
- In a large saucepan bring 1 inch water to a boil, add the spinach, and steam it, covered, for 2 minutes, or until it is wilted. Drain the spinach in a colander.
- Spoon off any excess fat from the lamb mixture and add the lemon juice and salt and pepper to taste. Distribute the spinach over the stew and stir it in gently. Transfer the stew to a heated serving dish and sprinkle it with the pine nuts.
LAMB STEW WITH SPINACH AND GARBANZO BEANS
Steps:
- Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.
- Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges.
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- Heat a medium skillet over moderately high heat. Add a large handful of spinach and cook, stirring, until the leaves are wilted. Transfer the wilted spinach to a colander and repeat with the remaining leaves. Gently squeeze the spinach dry, coarsely chop and reserve.
- In the same skillet, heat 1 tablespoon of olive oil. Add the red onion and cook over moderate heat until softened, about 7 minutes. Transfer the onion to a large bowl and let cool. Add the ground lamb to the bowl and break it up slightly. Add the red wine, cumin, cinnamon, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper and blend well. Gently form the mixture into four 4-inch patties.
- In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and cook over moderate heat until fragrant, about 40 seconds. Add the wilted spinach and cook, stirring, until hot. Season the spinach with salt and pepper, cover and keep warm.
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- Heat the oil in a casserole and cook the onion over medium-high heat,stirring constantly, until soft.
- Mix all the ingredients well.nbsp; Add 1Tbsp of yogurt and cook over high heat, stirring the meat until allthe yogurt is absorbed, about 3 to 5 minutes.nbsp; Repeat with the secondTbsp of yogurt, third, and so on.When the yogurt is used up, stir in the ginger and garlic, add justenough water to cover the meat and bring to boil.nbsp; Cover the casserole,lower the heat and simmer for one hour.When the meat is cooked, increase the heat to medium and add thespinach in batches, stirring each batch until it is wilted.
- When allthe spinach is incorporated, cook the stew, uncovered, over high heatto evaporate any excess liquid, about five minutes.nbsp; Add the salt justbefore serving.
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- In a bowl, mix the spices. Season the lamb with salt and drizzle with olive oil. Coat both sides of the chops with the spices.
- In a very large skillet, heat the 1/4 cup of olive oil until shimmering. Add the chops and cook over moderate heat until browned and medium-rare, about 7 minutes per side.
- Meanwhile, in a large, deep skillet, melt the butter. Add the shallots and cook over moderate heat until softened and golden. Add handfuls of the spinach to the skillet and cook over moderate heat, stirring and adding more spinach after each batch wilts. Season with salt, mound on plates and serve with the lamb.
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