Lamb recipes.?!
Answers: What are some good lamb recipes. Ingredients and method would be good. (Australian would be best)
Slow Cooked Lamb Shanks Australian Style:
3? hours 15 min prep
6 servings
6 meaty lean lamb shanks
1 tablespoon olive oil
3 red onions, chopped
3 carrots, sliced in rings
3 parsnips, sliced in rings
3 stalks celery, sliced
1/4 cup plain flour
6-8 sprigs fresh rosemary
1/2 cup mint leaves
6 bay leaves
1 liter stock or water
500 ml red wine, to taste
1 teaspoon white pepper
2 teaspoons mild paprika
Sweat the onions in oil an ovenproof casserole or crockpot.
Add carrot, parsnip, celery and mix.
Put flour, pepper, paprika in a paper or plastic bag and add lamb shanks one at a time, shake to coat.
Place the coated shanks in the casserole or pot on top of the vegetables.
Combine stock and wine and pour around the shanks covering them completely.
Place Rosemary, Bay and Mint on top of the meat.
Cook slowly in the oven for at least 3 hours at a temperature of about 160C the longer the better.
Top up with stock or wine if necessary.
To serve, remove the herbs and discard; serve on a plate with mashed potato and a good bottle of wine.
----------->Lamb Chops with Balsamic Reduction
Submitted by: PGrayMendoza
Rated: 5 out of 5 by 288 members
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 40 Minutes
Yields: 4 servings
"This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce."
INGREDIENTS:
3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter
DIRECTIONS:
1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
---------->Roasted Rack of Lamb
Submitted by: Jennine
Rated: 5 out of 5 by 142 members
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Yields: 4 servings
"A rack of lamb is seared, and encrusted with Dijon mustard and garlic and rosemary flavored bread crumbs. Then it is roasted to your desired doneness."
INGREDIENTS:
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard
DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
I just made this last week. It was fantastic.
Braised Lamb Shanks with bay, rosemary,pancetta and tomatoes
Serves 4
4 lamb shanks
4 small srpigs of fresh rosemary
3 1/2 oz plain flour
salt and freshly ground black pepper
extra virgin olive oil
1 carrot
1 red onion
2 sticks of celery
3 1/2 oz pancetta, cut into cubes
3 bay leaves
2 x 14 oz tins of tomatoes
300 ml stock or water
Preheat the oven to 350. If you're using a Dutch Oven get it hot in advance.
Push a sharp knife into the top of each lamb shank and work it down next to the bone to form a small thin pocket. Stuff a sprig of rosemary into each hole- this will perfume the lamb while it cooks.
Put the flour in a bowl and season it with lots of salt and freshly ground pepper. Toss the lamb shanks in the seasoned flour and pat off any excess. Add a couple of tablespoons of oil to the hot pan, add the shanks - 2 at a time- and then roll them slowly around the pan until they're brown.
Meanwhile, chop the carrot, onion and celery into large dice.
When the shanks are brown, remove them from the pan and put to one side. Add the pancetta, the bay leaves and the chopped vegetables, and turn the heat down a little. Cook slowly with the lid on for 15 minutes or so until the vegetables are soft, then add the tomatoes, water or stock and the browned lamb shanks.
Put the lid back on the pot, bring to a boil and then place in your preheated oven for 2 hours or until lamb shanks are deliciously soft, melting and falling off the bone.
Great with mash potatoes or soft polenta and parmesan cheese!
Enjoy!