MEAN'S LAMB YOU CAN EAT WITH A SPOON
This is one of the most succulent lamb dishes you will ever taste. Long slow cooking makes the dish. This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. The size of your leg of lamb is everything in this recipe so please use the Zaar measurement converter ( bottom of the page) to calculate your cooking time as if will vary greatly if you have a very small or very large leg of lamb. (For example 2.8 kg leg = 6.1 lb and would cook for just over 6 hours after the browning stage) If you like this sort of meat, then I'd also recommend my recipe "New Zealand High Country Sheep Station Roast Lamb #186000" because it gives a similar result with fewer steps... (admittedly without the excellent gravy though) Since my home country that my DH jokingly calls Kiwistaan has an excellent reputation for Lamb, I will be assigning this one to ZWT REGION: New Zealand.
Provided by kiwidutch
Categories Lamb/Sheep
Time 6h40m
Yield 1 whole leg of lamb
Number Of Ingredients 11
Steps:
- Cut most of the fat from the lamb.
- Sprinkle with salt and pepper.
- Heat 2 Tablespoons of olive oil in the pot and brown lamb slowly on all sides, about 15 minutes.
- Or you can brown in the oven in a roasting pan on high heat.
- preheat oven to 325°.
- Remove browned lamb& set aside.
- Sauté onion, shallots and garlic ( with pancetta, if used) until caramelized-about 20 minutes.
- Remove with a slotted spoon and set aside.
- Discard fat in pan.
- Add wine and 2 cups stock and boil rapidly until reduced by half, scraping up any browned bits.
- Add herbs,tomato paste and reserved vegetables to pan.
- Return lamb, fat side up, to the pot.
- If needed, pour in enough additional stock to reach two-thirds of the way up sides of meat.
- Cover tightly and bake until done, basting often to keep the lamb from becoming dry.
- As the meat cooks and is constantly basted, the rich sauce is absorbed and the meat becomes very succulent.
- The dish is done when the lamb falls off the bone in pieces when prodded with a fork - this takes about 45 minutes to 1 hour per pound (lb) (metric = 1 hour per 450 g).
- (after browning).
- Plan on seven hours total for an entire leg of lamb. ( example calculation is based on a 2.8 kg / 6.1 lb leg).
- Remove the lamb to a platter.
- Cover with heavy foil to keep warm.
- Pour off all the liquid into a saucepan, skim the fat and boil down about 20 minutes, until it is rich and thick.
- Correct the seasoning and serve as a sauce over the lamb and vegetables.
- SERVING SUGGESTIONS: Serve with Potato & Root Vegetable Mash or Roasted Vegetables.
Nutrition Facts : Calories 1242.8, Fat 29.9, SaturatedFat 5, Sodium 4144.4, Carbohydrate 92, Fiber 6.8, Sugar 21.9, Protein 22.8
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.
LAMB WITH BRAISED LENTILS
An everyday lamb dish with a subtle blend of flavours, that you can enjoy at any time of the year, without needing to either heat the oven or set up the BBQ. Adapted from English chef Louise Blair's 'Low GI Cookbook'. Like garlic, lemon in recipes is one of those ingredients that most people seem to either love or hate. If you're not fond of lemon juice, omit the lemon rind and juice; fry the lamb steaks in 1/4 tablespoon olive oil and consider substituting a little of the vegetable stock for wine, perhaps a merlot or a dry white.
Provided by bluemoon downunder
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the lemon rind, rosemary, sage and garlic and rub over the lamb steaks, then squeeze the lemon juice over the lamb steaks.
- Heat a large non-stick pan until hot and, over a medium-high heat, add the lamb steaks (and some of the lemon juice that has dripped off them when you transferred them to the pan) and fry for 1 minute on each side.
- Remove the lamb from the pan, and set aside.
- Add the bacon, onions, carrot and celery to the pan and fry for 2-3 minutes or until they are beginning to soften.
- Add the lentils and the stock - and any of the herbs and garlic that didn't make it into the pan earlier when you were browning the lamb steaks - and, over a high heat, return the lamb to the pan and bring the mixture to the boil.
- Reduce to a low-medium heat and simmer gently for 30-40 minutes or until the lentils are tender and most of the stock has been absorbed.
- Serve the lamb with potatoes mashed with buttermilk or low-fat milk. If the potatoes have been made ahead of time - and if you like spinach - mix through the mashed potatoes a packet of frozen spinach, which has not only been thawed, and thoroughly-drained but has also had all excess moisture squeezed from it.
- Chef's Note: Since I posted this recipe and last made this dish, I have found and posted the most fabulous recipe for vegetable stock, which is now my standard vegetable stock recipe: Vegetable Stock Recipe #135453.
Nutrition Facts : Calories 254.8, Fat 0.8, SaturatedFat 0.2, Sodium 16.9, Carbohydrate 45.7, Fiber 20.6, Sugar 4.7, Protein 17
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 YOU CAN EAT WITH A SPOON
Steps:
- 1/ Cut most of the fat from the lamb. 2/ Sprinkle with salt and pepper. 3/ Heat 2 Tablespoons of olive oil in the pot and brown lamb slowly on all sides, about 15 minutes. 4/Or you can brown in the oven in a roasting pan on high heat. 5/preheat oven to 325°. 6/ Remove browned lamb& set aside. 7/ Sauté onion, shallots and garlic ( with pancetta, if used) until caramelized-about 20 minutes. 8/Remove with a slotted spoon and set aside. 9/ Discard fat in pan. 10/ Add wine and 2 cups stock and boil rapidly until reduced by half, scraping up any browned bits. 11/ Add herbs,tomato paste and reserved vegetables to pan. 12/ Return lamb, fat side up, to the pot. 13/ If needed, pour in enough additional stock to reach two-thirds of the way up sides of meat. 14/ Cover tightly and bake until done, basting often to keep the lamb from becoming dry. 15/ As the meat cooks and is constantly basted, the rich sauce is absorbed and the meat becomes very succulent. 16/ The dish is done when the lamb falls off the bone in pieces when prodded with a fork - this takes about 45 minutes to 1 hour per pound (lb) (metric = 1 hour per 450 g). 17/ (after browning). 18/ Plan on seven hours total for an entire leg of lamb. ( example calculation is based on a 2.8 kg / 6.1 lb leg). 19/ Remove the lamb to a platter. 20/ Cover with heavy foil to keep warm. 21/ Pour off all the liquid into a saucepan, skim the fat and boil down about 20 minutes, until it is rich and thick. 22/ Correct the seasoning and serve as a sauce over the lamb and vegetables.
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