New Zealand Braised Lamb With Herbs Apples And Syrup Food

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NEW ZEALAND BRAISED LAMB WITH HERBS, APPLES AND SYRUP



New Zealand Braised Lamb With Herbs, Apples and Syrup image

Make and share this New Zealand Braised Lamb With Herbs, Apples and Syrup recipe from Food.com.

Provided by Mme M

Categories     Lamb/Sheep

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 9

8 shoulder lamb chops, well trimmed
2 onions, peeled and quartered
1 leek, trimmed, washed and sliced thickly
2 apples, cored and sliced thickly
2 carrots, peeled and sliced
2 -3 tablespoons chopped fresh marjoram (or use 1 tsp dried) or 2 -3 tablespoons oregano (or use 1 tsp dried)
2 cups vegetable stock
2 tablespoons cornflour
1 tablespoon golden syrup or 1 tablespoon maple syrup

Steps:

  • Heat a small amount of oil in a frying pan and brown the lamb chops well. Transfer to a casserole.
  • Add a dash more oil to the pan and brown the onions, leek and apple slices. Scatter over the lamb chops with the carrots and marjoram or oregano. Season well with salt and pepper and pour the stock over.
  • Cover and cook at 325F for 1¼ - 1½ hours or until the lamb chops and vegetables are tender.
  • Carefully pour the cooking juices into a saucepan, leaving the chops and vegetables in the casserole for now. Mix the cornflour with enough water to make a smooth paste and stir into the cooking juices. Cook, stirring over a moderate heat until thickened. Add the golden syrup or maple syrup, season and pour back over the chops and vegetables in the casserole dish. Mix well and serve with plenty of mashed potatoes.

Nutrition Facts : Calories 82.8, Fat 0.3, SaturatedFat 0.1, Sodium 21.5, Carbohydrate 20.5, Fiber 3.1, Sugar 10.4, Protein 1.1

NEW ZEALAND ROSEMARY LAMB SHANKS



New Zealand Rosemary Lamb Shanks image

When I was young, my family lived in New Zealand for two years after World War II. Some things were in short supply, but one item that was always available was lamb shanks. Mother cooked them all the time with root vegetables, and to this day I love lamb! -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 15

1 teaspoon salt
3/4 teaspoon pepper
4 lamb shanks (about 20 ounces each)
1 tablespoon butter
1/2 cup white wine
3 medium parsnips, peeled and cut into 1-inch chunks
2 large carrots, peeled and cut into 1-inch chunks
2 medium turnips, peeled and cut into 1-inch chunks
2 large tomatoes, chopped
1 large onion, chopped
4 garlic cloves, minced
2 cups beef broth
1 package (10 ounces) frozen peas, thawed
1/3 cup chopped fresh parsley
2 tablespoons minced fresh rosemary

Steps:

  • Rub salt and pepper over lamb. In a large skillet, heat butter over medium-high heat; brown meat. Transfer meat to a 6- or 7-qt. slow cooker. Add wine to skillet; cook and stir 1 minute to loosen brown bits. Pour over lamb. Add the parsnips, carrots, turnips, tomatoes, onion, garlic and broth. Cook, covered, on low 6-8 hours or until meat is tender. , Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.

Nutrition Facts : Calories 350 calories, Fat 15g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 668mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 6g fiber), Protein 31g protein. Diabetic Exchanges

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