PAPRIKA LAMB
From a cookbook belong ing to a friend. We made thse at her place the other night-the original recipe used half a teaspoon of cumin and a quarter oteaspoon of smoked paprika-hardly worth it we reckoned, so we upped those to suit ourselves. Glad we did!
Provided by JustJanS
Categories Lamb/Sheep
Time 11m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the cumin, paprika, garlic, oil and salt and pepper together in a small bowl, then massage over the cutlet. Leave them to marinate for at least 3 hours and overnight if you have time.
- Heat your grill and cook the lamb cutlets until done to your liking (our Aussie chops are quite small and only need around 3 minutes a side to cook to pink).
- Squeeze with lemon and serve.
PAPRIKA ROAST LEG OF LAMB WITH MINT SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 11h40m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Marinate the lamb: Combine the olive oil, lemon juice, garlic, paprika, cumin, oregano, red pepper flakes, 2 teaspoons salt and several grinds of black pepper in a medium bowl; whisk until smooth. Place the lamb on a rimmed baking sheet or in a roasting pan; poke about 10 slits into each side with the tip of a paring knife. Rub the marinade all over the lamb, massaging it into the meat and slits. Cover and refrigerate overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 350 degrees F and set a rack in a roasting pan. Wipe any excess marinade off the lamb and season all over with salt and pepper; transfer to the rack. Roast until a thermometer inserted into the thickest part registers 130 degrees F to 135 degrees F, about 1 hour 50 minutes. Remove from the oven, transfer to a cutting board and let rest 30 to 45 minutes before carving.
- Meanwhile, make the mint sauce: Combine the mint, parsley, garlic, mustard, capers, lemon juice, sugar, red pepper flakes and 1/4 teaspoon salt in a blender and puree until smooth. With the machine running, slowly drizzle in the olive oil and blend until smooth. Transfer to a bowl. Carve the lamb and serve with the sauce.
VEAL OR LAMB PAPRIKASH
Provided by Rachael Ray : Food Network
Time 3h30m
Yield : 4 servings, plus leftovers
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Bring the meat to room temperature. Pat the meat dry with paper towels, then sprinkle liberally with salt and pepper and dredge in flour. Heat a drizzle of EVOO in a large Dutch oven over medium-high heat. Add the meat in batches and cook until deep brown all over. Transfer to a plate.
- Add another drizzle of EVOO to the pot and reduce the heat to medium. Add the butter and let it melt into the oil. Add the onions and cook until very tender, 15 to 20 minutes. Add 3 tablespoons paprika, the cumin, garlic, bay leaves, bell peppers and tomatoes, and stir to combine and heat through, 1 to 2 minutes. Add the stock and wine then return the meat to the pot. Cover with a lid, transfer the pot to the oven and cook until the meat is tender, about 2 hours.
- Remove the meat to a platter and cover with foil. Using an immersion blender, puree the sauce in the pot. Stir in the creme fraiche and cook until the sauce is reduced, 20 to 30 minutes. Return the meat to the pot. (If you are not serving immediately, cool the stew and then refrigerate until ready to use. Reheat in a moderate oven or over a medium flame.) Just before serving, stir in the remaining 1 teaspoon paprika to brighten the flavor.
- For garnish, fry the caperberries in a little EVOO until crisp. Top the stew with a few dollops of creme fraiche and the fried caperberries. (The green, red and white colors signify the Hungarian flag.)
- Any leftover stew is great for lunch or with poached eggs.
SMOKED PAPRIKA LAMB WITH EGGPLANT AIOLI
From "Alive and Cooking", a simple yet impressive lamb dish. It's actually pretty quick but the eggplant does take some time in the oven; you can do the aioli before time to cut down on the time needed.
Provided by Chickee
Categories Lamb/Sheep
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix lamb together with garlic, paprika, parsley, lemon and oil and season to taste. Marinate for 10 minutes if desired or cook immediately by char-grilling for 5 minutes on each side, or until done to your liking.
- Allow to rest for 2 minutes before slicing and serving over couscous with Eggplant Aioli and steamed vegetables such as sugar snap peas and carrots.
- Eggplant Aioli:.
- Bake whole eggplant on a foil lined baking tray at 180°C for 45 minutes or until soft. Cut in half, scoop out flesh and place in a food processor with the remaining ingredients. Blend until smooth, season to taste and serve over lamb. This keeps well refrigerated.
LAMB CHOPS & SMOKED PAPRIKA SWEET POTATOES
Serve moreish minted lamb chops with paprika sweet potatoes and a lemon yogurt dressing. Ready in 25 minutes, the dish is ideal for a speedy midweek dinner
Provided by Elena Silcock
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Mix the mint and garlic with 1 tbsp of the oil and some seasoning, then rub all over the chops. Heat a frying pan over a high heat and, holding the chops fat-side down, fry until the fat is golden, around 2 mins, then lie flat and fry for 3 mins either side. Cover with foil and set aside.
- Meanwhile, put the sweet potatoes in a bowl, cover with cling film and microwave on high for 8 mins.
- Put the red onion in the pan you used for the lamb, fry over a medium heat for 3-5 mins, scatter in the paprika, cook for 2 mins, then toss in the sweet potato. Season.
- To make the yogurt, mash the feta with a fork, whisk with the yogurt and lemon juice, season well, then add enough water to make it a drizzling consistency. Serve the chops with the sweet potatoes, drizzle over the yogurt and scatter over the mint leaves.
Nutrition Facts : Calories 734 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 9 grams fiber, Protein 51 grams protein, Sodium 1 milligram of sodium
SMOKY PAPRIKA LAMB SHANK PARCELS
This recipe is from the Donna Hay magazine issue 57. It is delicious, with a beautiful flavour and a bit of heat from the chilli.
Provided by The Normans
Categories Lamb/Sheep
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180C (350F).
- Place the paprika, salt and oil in a bowl and mix to combine. Rub the lamb shanks with the paprika mixture.
- Cut 4 x 30cm (12in) squares of non-stick baking paper and layer 2 sheets to make 2 squares. (We had to cut an extra larger piece to enclose the shank).
- Divide the onion, tomato, chilli, garlic, bay leaves and thyme between the paper and place in the centre.
- Top each square with a shank.
- Place the wine and brown sugar in a bowl and mix to combine. Divide between the squares.
- Bring the ends of the paper together and secure with kitchen string to enclose.
- Place the parcels on a large baking tray and roast for 2 hours or until tender.
- Place the parcels in bowls and open carefully, allowing the steam to escape. Top with basil leaves and sprinkle with lemon rind to serve.
Nutrition Facts : Calories 799.5, Fat 42.3, SaturatedFat 16, Cholesterol 270, Sodium 206.7, Carbohydrate 16.3, Fiber 2.9, Sugar 10.4, Protein 81.2
PAPRIKA LAMB SHANKS
From Huey's Cooking Adventures. Saw Huey making this on his show and as I love lamb shanks I am saving it here to use when we have cooler weather. Veal shanks can be used instead of lamb.
Provided by ImPat
Categories < 4 Hours
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat a layer of vegetable oil in a heavy-bottomed pot and brown the shanks all over, seasoning once the shanks are sealed and remove.
- Add a little fresh oil, if needed and gently saute the capsicum, garlic and onions until tender, regularly stirring.
- Then add the paprika and stir until the spice is toasted.
- Add 2 tablespoons flour, mix in until well incorporated and cook for a few minutes.
- Pour in the wine and stock and add the tomatoes with a decent amount of seasonings and stir well and return the shanks to the pot, together with the carrots and mix well and cover and bring to the boil.
- Then turn down the heat and very gently simmer for about 1 1/2 hours until the meat is very tender (the time will depend on the size of your shanks) and almost falling of the bone.
- Combine the sour cream and remaining flour in a bowl (this is important as it will stop the sour cream from splitting).
- Remove the shanks and add the sour cream mixture to the pot and whisk well, taste for seasoning and then add the parsley with the cooked noodles.
MOROCCAN LAMB CHOPS WITH CUMIN/PAPRIKA SALT
Make and share this Moroccan Lamb Chops With Cumin/Paprika Salt recipe from Food.com.
Provided by Debi9400
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat up the grill.
- In a small bowl, combine the cumin, salt, paprika and cayenne. Brush the chops on one side with some of the melted butter and sprinkle the buttered side with some of the spiced salt.
- Grill the spiced sized down until charred, about 4 minutes. Brush the chops with the remaining melted butter and sprinkle with the remaining spice salt.
- Flip the chops and grill for 4 to 5 more minutes longer(medium) depending on preferred doneness.
Nutrition Facts : Calories 1118.7, Fat 97.1, SaturatedFat 43.7, Cholesterol 267, Sodium 1940.7, Carbohydrate 1.7, Fiber 0.5, Sugar 0.1, Protein 56.2
More about "paprika lamb food"
PAPRIKA-ROASTED LEG OF LAMB RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 15 minsServings 12
- Preheat the oven to 500°. In a small bowl, mix the paprika with the chile powder and cardamom. Rub the lamb with the olive oil and season with salt. Sprinkle the spices all over the lamb.
- Lay the lamb fat side down on a large rimmed baking sheet. Scatter the garlic cloves, rosemary and thyme sprigs and lemon slices around the lamb and roast on the top rack of the oven for about 25 minutes, or until nicely browned. Turn the lamb fat side up and roast for about 25 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Slice the lamb 1/4 inch thick and serve.
PAPRIKA LAMB RECIPE - GOOD FOOD
From goodfood.com.au
Servings 18Total Time 2 hrsCategory Main-Course
- 1. Put the lamb cutlets in a large bowl with the olive oil, cumin, paprika, garlic and a pinch of salt.
- 2. Preheat an oiled barbecue hotplate or chargrill pan to high and cook the cutlets for 4-6 minutes, turning once.
PAPRIKA LAMB MEATBALLS RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 4Estimated Reading Time 2 mins
PAPRIKA LAMB CHOPS - RICARDO
From ricardocuisine.com
5/5 (6)Category Main DishesServings 4Total Time 23 mins
PAPRIKA AND LEG OF LAMB RECIPES (69) - SUPERCOOK
From supercook.com
PAPRIKA AND LAMB SHANK RECIPES (22) - SUPERCOOK
From supercook.com
BEST LAMB BURGERS RECIPE - HOW TO MAKE LAMB BURGERS
From thepioneerwoman.com
MUSTARD PAPRIKA BUTTERFLIED LEG OF LAMB | CANADIAN LIVING
From canadianliving.com
THE 13 SPICES FOR LAMB THAT WILL NAIL ... - FOOD FOR NET
From foodfornet.com
PAPRIKA VS LAMB AND MUTTON - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
PAPRIKA LAMB AND COUS COUS STEW - THE FOOD IN MY BEARD
From thefoodinmybeard.com
PAPRIKA LAMB - RECIPE
From cooking-better.com
“PAPRIKA LAMB!” | LAZYLAURAMAISEY
From lazylauramaisey.wordpress.com
PAPRIKA LAMB STEW RECIPE BY CREATIVE.CHEF | IFOOD.TV
From ifood.tv
PAPRIKA AND ORANGE LAMB HOTPOT | TESCO REAL FOOD
From realfood.tesco.com
LAMB AND MUTTON VS PAPRIKA - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
BUDAPEST – ONYX RESTAURANT – “STUFFED PAPRIKA”, LAMB ...
From foodperestroika.com
PAPRIKA AND LAMB CHOPS RECIPES (34) - SUPERCOOK
From supercook.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
FOSH FOOD: LAMB RECIPES FOR EASTER
From majorcadailybulletin.com
LAMB PAPRIKA RECIPE BY CHEF.ALEXANDE | IFOOD.TV
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
PAPRIKA LAMB ON PEA TABBOULEH RECIPE - MINDFOOD
From mindfood.com
LAMB WITH A HERB AND PAPRIKA RUB — CO-OP
From coop.co.uk
PAPRIKA LAMB MEATBALLS RECIPE - FOOD REPUBLIC
From foodrepublic.com
PAPRIKA LAMB STEW WITH POTATOES RECIPE BY GOULASH.CHEFS ...
PAPRIKA LAMB BALLS (WITH HUMMUS AND SALAD) : FOOD
From reddit.com
GRILLED LAMB CHOPS WITH CUMIN-PAPRIKA SALT - FOOD & WINE
From foodandwine.com
PAPRIKA LAMB SHANKS - LUNCH RECIPES
From fooddiez.com
LAMB AND QUINOA STUFFED CAPSICUMS WITH FETA - HEALTHY FOOD ...
From healthyfood.com
PAPRIKA LAMB HOT POT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EASY PAPRIKA LAMB STEW RECIPE - MAGIC SKILLET
From magicskillet.com
PAPRIKA LAMB CHOPS WITH DILL CARROTS AND YOGURT RECIPE ...
From realsimple.com
LAMB PAPRIKASH RECIPE BY CHEF.GONZALO | IFOOD.TV
From ifood.tv
TURKISH PAPRIKA LAMB SHANKS WITH QUINCES & A SAFFRON ...
From tanyazouev.com
IFOOD.TV
From ifood.tv
PAPRIKA LAMB SHANKS - PLAIN.RECIPES
From plain.recipes
PAPRIKA-ROASTED LEG OF LAMB RECIPE | RECIPE | LAMB RECIPES ...
From pinterest.ca
PAPRIKA SPICED LAMB STEW WITH CHICKPEAS — DRINK WITH ANNIE
RACK OF LAMB - DASH OF PAPRIKA
From dashofpaprika.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
Related Search