SLOW COOKER LAMB RAGU
Slow Cooker Lamb Ragu is a healthy clean eating comfort food that's perfect for those in between months as the weather starts to cool. With ribbons of soft pappardelle pasta and slow cooked tender lamb shoulder, with a good dose of garlic, salt and rosemary this is an easy dish to get on the table on a Sunday evening.
Provided by Kim
Categories Dinner
Time 8h15m
Number Of Ingredients 12
Steps:
- Heat a skillet or pan on medium to high, add the oil and brown the meat on both sides until it is golden and brown. Around 2 minutes per side. Remove from pan and place into the slow cooker.
- Reduce heat to medium and add the onions and garlic to the pan. Cook until fragrant and onions turn translucent.
- Add in the canned tomatoes, tomato paste and stock/broth. Stir to mix in. Around 2 minutes.
- Pour in the sauce over the meat in the slow cooker. Add bay leaves, rosemary, and a couple pinches of salt and pepper.
- Cover and cook on low heat for 8 hours.
- Remove meat from slow cooker and pull apart with two forks into shreds . Return meat back to slow cooker with the sauce and mix together.
- Cook the pappardelle pasta according to the directions on the packet. Then rinse and drain under tap water.
- To serve: equally divide pasta amongst plates, top with the shredded lamb ragu meat, and add a sprinkling of parmesan and finely chopped basil on top.
Nutrition Facts : Calories 511 kcal, Carbohydrate 29 g, Protein 25 g, Fat 12 g, SaturatedFat 5 g, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
AMAZING SLOW-COOKED ITALIAN LAMB RAGOUT AND PASTA
You will love this amazing dish of slow cooked (braised) meat ragout and pasta. Also, it's totally based on Jamie Oliver's "Pappardelle with amazing slow - cooked meat" as published in "Jamies Kitchen". It's truly Fantastic!!
Provided by Jamie Oliver
Categories Dinner Main Course
Time 4h30m
Number Of Ingredients 16
Steps:
- Begin by heating the olive oil in a heavy pot over a medium high heat. Once heated (oil should be shimmering), add the meat and brown on all sides. You may have to do this in two batches.
- Once the meat is browned, throw in the onions, carrots, celery and herbs. Stir and continue cooking until the veggies are softened (takes about 7-10 minutes for me). Add garlic and stir for a minute or two until the garlic fragrance is lovely, but don't overcook.
- Next, take a sip of your wine to make sure it still tastes good (optional) and pour in the two glasses of red wine.
- Now, deglaze the bottom of your pan scraping up all those goodies.
- Cook the wine down until it is mostly evaporated. It will take a bit, depending on your stove maybe 20 minutes. It should smell and look terrific by now.
- Carefully add your plum tomatoes and stir slowly and softly so as not to break them up.
- Toss in the pearl barley (if using) and stir.
- Now, cover the pieces of meat with about a 1/2 inch of water.
- Remember that cartouche that you made, wet it and then rub with oil. Place in the pot on the surface, cover and cook on simmer for three hours.
- Next, carefully remove the lid and cartouche (place it on a plate). Give the sauce a stir and check your braised meat. The meat should be "fall apart" tender.
- Also, now is a good time to throw on the pot of pasta water.
- If your meat needs additional cooking time, re-cover with the cartouche and cook another 1/2 hour.
- Now, check your seasonings and adjust with salt and pepper as required.
- Place cooked meat in a bowl and cool slightly. Next, pull the meat apart using two forks until you get it the way you desire.
- While the meat cools, you may need to continue cooking with the ragout with the lid and cartouche off your pot to reduce the sauce to the consistency you wish.
- Stir your pulled meat back into your perfect sauce. Taste! Adjust seasonings if needed.
- Your sauce is ready and the Pasta is cooking, so toss in the butter and stir until the ragout is fully mixed and shiny.
- Then throw in the cheese stir and remove from the heat.
- Drain your pasta* (saving a cup of liquid) and slide it into the ragout, tossing the pasta with the sauce until mixed (add pasta water if needed).
- Finally, garnish with a little finely chopped fresh rosemary and Parmesan. Tuck in!
SLOW COOKED LEG OF LAMB
Slow cooked, melt-in-the-mouth meat that needs seven hours in the oven but little more than seven minutes work from the cook
Provided by Orlando Murrin
Categories Dinner, Main course
Time 7h45m
Number Of Ingredients 8
Steps:
- Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.
- Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.
- There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.
Nutrition Facts : Calories 743 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 73 grams protein, Sodium 1 milligram of sodium
SLOW-COOKED GREEK LAMB
Steps:
- Preheat an oven to 425 degrees F.
- Set the lamb leg in a large roasting pan, and season it well with sea salt and black pepper. Sprinkle the meat with the oregano and pour the lemon juice and wine over top. Drizzle the lamb with the olive oil and roast until the exterior is browned, about 20 minutes.
- Add the water to the bottom of the pan and cover the lamb loosely with foil. Reduce the oven temperature to 315 degrees F, and roast the lamb for another 1 1/2 hours.
- At this point, arrange the potato chunks and lemon quarters around the lamb and return the pan to the oven for another 2 hours, turning the potatoes at least once and basting the lamb with the pan juices. The lamb should be very tender. Remove the meat from the pan and set it aside to rest before slicing.
- Increase the oven's heat to 425 degrees F.
- Add the olives to the potatoes and return the pan to the oven until the potatoes are golden, about 20 minutes. Serve the vegetables with the lamb and with some pan juices spooned over the top.
SLOW COOKED LAMB NECK AND PASTA
Long and slow, allowing for concentration of flavours and a rich sauce. All from one of the cheapest cuts around
Provided by Rob63
Categories Lamb/Sheep
Time 4h5m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Brown lamb neck in olive oil.
- add stock.
- add tomatoes.
- add garlic.
- add chilli powder.
- Bring to boil.
- Simmer on stove top with lid on for 2-3 hours.
- Remove lid, simmer for 1-2 hours until meat falls from bones and sauce is thick and chunky.
- Cook pasta
- Serve sauce over pasta.
- suck meat off bones.
- Wipe sauce off chin.
Nutrition Facts : Calories 64.6, Fat 3.6, SaturatedFat 0.5, Sodium 248, Carbohydrate 8.3, Fiber 1.8, Sugar 4.2, Protein 1.1
GREEK LAMB & MACARONI BAKE
A cross between moussaka and macaroni cheese, this thrifty Mediterranean pasta bake makes for a hearty meal
Provided by Cassie Best
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, add the onion and cook for 10 mins until soft. Add the garlic and cook for 1 min more, then tip in the lamb mince, turn up the heat and brown, breaking up the mince with a wooden spoon.
- Once the lamb is browned, add the cinnamon, crumbled stock cube, tomatoes and oregano. Stir well and simmer for 15 mins, covered, then for 15 mins, uncovered, until the sauce has thickened and the tomatoes have cooked down.
- Meanwhile, cook the macaroni following pack instructions. Drain well. Heat oven to 200C/180C fan/gas 6.
- Mix together the ricotta, most of the parmesan and the milk with plenty of seasoning, and stir into the macaroni. Tip the mince into a large baking dish, top with the macaroni mixture, and scatter over the remaining parmesan. Bake for 30 mins until golden and bubbling. Serve hot with garlic bread, if you like.
Nutrition Facts : Calories 548 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium
SLOW-COOKED IRISH STEW
Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too
Provided by Sarah Cook
Categories Main course
Time 8h20m
Number Of Ingredients 12
Steps:
- Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
- Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
- Stir in the butter, season and serve scooped straight from the dish.
Nutrition Facts : Calories 673 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium
LAMB IN THE SLOW COOKER
We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.
Provided by Carol Foster
Categories Meat and Poultry Recipes Lamb
Time 8h55m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
- Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
- Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
- Slice roast thinly and serve with gravy.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g
SLOW COOKER LEG OF LAMB
Cook a leg of lamb in the slow cooker and be rewarded with tender meat that melts in the mouth. Enjoy with mashed potatoes and steamed veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 8h15m
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.
- Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
- Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.
Nutrition Facts : Calories 574 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
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