Lamb hotpot - does anybody have any...?!
!.!.!. nice recipes for this dish, something warm and rich for a blustery autumn's evening!? Maybe a red wine gravy!?
Any suggestions or ideas would be greatly appreciated, or especially a full recipe!. I love cooking but am very much a novice!
Thanks!.Www@FoodAQ@Com
Any suggestions or ideas would be greatly appreciated, or especially a full recipe!. I love cooking but am very much a novice!
Thanks!.Www@FoodAQ@Com
Answers:
Lamb Hotpot
Lamb Hotpot Ingredients:
60 g butter diced
1 onion finely sliced
1 clove garlic crushed
1 leek trimmed and sliced
2 large carrots finely sliced
3 celery sticks sliced
400 g can tomatoes
500 g lamb steaks cut from the leg
2 tbsp flour
1 bay leaf
1 chicken stock cube crumbled
2 tbsp tomato paste
125 g button mushrooms
salt and pepper to taste
2 large cooked potatoes sliced
Lamb Hotpot Method:
Place 1 tablespoon butter in a deep casserole dish!. Cook on high for 1 minute then add the onion, garlic and leek!. Cover and cook on high for 3 minutes!. Add the carrots, celery and 2 tablespoons of juice from the tomatoes!. Cover and cook on high for 6 minutes!. Trim the fat from the lamb and cut it into cubes!. Toss the cubes in the flour and add to the vegetables together with the canned tomatoes, Stock cube, tomato paste and bay leaf!.
Cover the Lamb Hotpot and cook on high for 6 minutes stirring half way through the cooking time!. Add the mushrooms to the Lamb Hotpot reduce to low and cook for a further 30 minutes stirring every 5 minutes!. Taste and season the Lamb Hotpot then layer the potatoes over the meat then dot the Lamb Hotpot with butter and brown in a conventional oven!.
Serves: 4
Enjoy your freshly cooked Lamb Hotpot!
or maybe this!.!.!.!.!.it's more of variety, though!.
Mediterranean Roasted Leg of Lamb with Red Wine Sauce
The drippings from the roast are combined with red wine to make a flavorful sauce that complements the lamb perfectly!. Use a full-bodied, dry red wine such as Cabernet Sauvignon, Merlot, or Cabernet Franc!. Increasing the oven temperature for the last 20 minutes browns the lamb
recipe:
Yield
19 servings (serving size: 3 ounces lamb and about 1 1/2 tablespoons sauce)
Ingredients
1 (5 1/2- to 6-pound) rolled boned leg of lamb
1 teaspoon minced fresh rosemary
3/4 teaspoon kosher salt, divided
2 garlic cloves, minced
1/8 teaspoon black pepper
1 tablespoon olive oil
6 rosemary sprigs
2 cups dry red wine, divided
1 1/2 tablespoons cornstarch
Preparation
Preheat oven to 400°!.
Unroll roast; trim fat!. Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast!. Reroll roast; secure at 3-inch intervals with heavy string!. Sprinkle with 1/4 teaspoon salt and pepper!. Drizzle with oil!. Secure rosemary sprigs under strings on roast!. Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast!. Bake at 400° for 1 hour!. Increase oven temperature to 425° (do not remove roast from oven)!. Bake an additional 20 minutes or until thermometer registers 140° (medium-rare) to 155° (medium)!. Place roast on a platter; cover with foil!. Let stand 10 minutes for roast to reabsorb juices!. (Temperature of roast will increase 5° upon standing!.) Remove string and rosemary sprigs before slicing!.
Remove rack from pan!. Combine 1/2 cup wine and cornstarch; set aside!. Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits!. Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil!. Cook 5 minutes!. Add 1/4 teaspoon salt and cornstarch mixture; return to a boil!. Cook 1 minute or until thick, stirring constantly!. Serve with lamb!.
is it what you're looking for!?
hope it helped!*-*
Www@FoodAQ@Com
Lamb Hotpot Ingredients:
60 g butter diced
1 onion finely sliced
1 clove garlic crushed
1 leek trimmed and sliced
2 large carrots finely sliced
3 celery sticks sliced
400 g can tomatoes
500 g lamb steaks cut from the leg
2 tbsp flour
1 bay leaf
1 chicken stock cube crumbled
2 tbsp tomato paste
125 g button mushrooms
salt and pepper to taste
2 large cooked potatoes sliced
Lamb Hotpot Method:
Place 1 tablespoon butter in a deep casserole dish!. Cook on high for 1 minute then add the onion, garlic and leek!. Cover and cook on high for 3 minutes!. Add the carrots, celery and 2 tablespoons of juice from the tomatoes!. Cover and cook on high for 6 minutes!. Trim the fat from the lamb and cut it into cubes!. Toss the cubes in the flour and add to the vegetables together with the canned tomatoes, Stock cube, tomato paste and bay leaf!.
Cover the Lamb Hotpot and cook on high for 6 minutes stirring half way through the cooking time!. Add the mushrooms to the Lamb Hotpot reduce to low and cook for a further 30 minutes stirring every 5 minutes!. Taste and season the Lamb Hotpot then layer the potatoes over the meat then dot the Lamb Hotpot with butter and brown in a conventional oven!.
Serves: 4
Enjoy your freshly cooked Lamb Hotpot!
or maybe this!.!.!.!.!.it's more of variety, though!.
Mediterranean Roasted Leg of Lamb with Red Wine Sauce
The drippings from the roast are combined with red wine to make a flavorful sauce that complements the lamb perfectly!. Use a full-bodied, dry red wine such as Cabernet Sauvignon, Merlot, or Cabernet Franc!. Increasing the oven temperature for the last 20 minutes browns the lamb
recipe:
Yield
19 servings (serving size: 3 ounces lamb and about 1 1/2 tablespoons sauce)
Ingredients
1 (5 1/2- to 6-pound) rolled boned leg of lamb
1 teaspoon minced fresh rosemary
3/4 teaspoon kosher salt, divided
2 garlic cloves, minced
1/8 teaspoon black pepper
1 tablespoon olive oil
6 rosemary sprigs
2 cups dry red wine, divided
1 1/2 tablespoons cornstarch
Preparation
Preheat oven to 400°!.
Unroll roast; trim fat!. Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast!. Reroll roast; secure at 3-inch intervals with heavy string!. Sprinkle with 1/4 teaspoon salt and pepper!. Drizzle with oil!. Secure rosemary sprigs under strings on roast!. Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast!. Bake at 400° for 1 hour!. Increase oven temperature to 425° (do not remove roast from oven)!. Bake an additional 20 minutes or until thermometer registers 140° (medium-rare) to 155° (medium)!. Place roast on a platter; cover with foil!. Let stand 10 minutes for roast to reabsorb juices!. (Temperature of roast will increase 5° upon standing!.) Remove string and rosemary sprigs before slicing!.
Remove rack from pan!. Combine 1/2 cup wine and cornstarch; set aside!. Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits!. Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil!. Cook 5 minutes!. Add 1/4 teaspoon salt and cornstarch mixture; return to a boil!. Cook 1 minute or until thick, stirring constantly!. Serve with lamb!.
is it what you're looking for!?
hope it helped!*-*
Www@FoodAQ@Com
4 small lamb shanks
2 large carrots, roughly chopped
1 onion, sliced
3 garlic cloves, roughly chopped
2 bay leaves
2 sprigs rosemary
750 ml full-bodied red wine (1 bottle)
2 cups beef stock
1 tablespoon soft brown sugar
1-2 teaspoon cornflour (cornstarch)
olive oil, for cooking
salt & pepper
Preheat oven to 325 F degrees!.
Season the lamb shanks with salt and pepper!.
In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm!.
In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored!.
Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil!.
Pour the wine mixture over the lamb shanks; top up with water if needed!.
Cover; put in oven and cook for 2 1/2 – 3 hours until very tender!.
Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices!.
Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency!.
Serve up on individual plates and enjoy!.Www@FoodAQ@Com
Depends on what cuts of lamb you have!? Cannot really give a satisfactory answer until that is cleared up! Of course there are the traditional (usually northern) recipes such as lancashire hotpot, lob scouse, etc!. but they certainly do not involve red wine!!!
If in doubt I would always chose a middle eastern tangine-style recipe or slow cook for richness!. Then there is the old standby!.!.!. Peanut butter! Seriously! Brown meat, add onions, seasoning, dash of chilli, stir half a jar of peanut butter in and then add enough boiling water to dissolve butter!. Pop lid on and slow cook in oven or on stove!. Serve with couscous or rice!.!.!.
Not a drop of wine in sight! LOL!Www@FoodAQ@Com
If in doubt I would always chose a middle eastern tangine-style recipe or slow cook for richness!. Then there is the old standby!.!.!. Peanut butter! Seriously! Brown meat, add onions, seasoning, dash of chilli, stir half a jar of peanut butter in and then add enough boiling water to dissolve butter!. Pop lid on and slow cook in oven or on stove!. Serve with couscous or rice!.!.!.
Not a drop of wine in sight! LOL!Www@FoodAQ@Com
put the lamb chops in the oven to cook
get a frying pan a little oil cut 1 onion chopped and 3 carrots and 2 leeks and some turnip and mix together and and some red wine to it not to much then get the potatoes and cut into round sliced add to a another pan and bring to the boil and then get a oven dish add the lamb and veg and gravy to it and put the sliced potato around on the top of the hot pot add add to the oven until golden brown on top
Www@FoodAQ@Com
get a frying pan a little oil cut 1 onion chopped and 3 carrots and 2 leeks and some turnip and mix together and and some red wine to it not to much then get the potatoes and cut into round sliced add to a another pan and bring to the boil and then get a oven dish add the lamb and veg and gravy to it and put the sliced potato around on the top of the hot pot add add to the oven until golden brown on top
Www@FoodAQ@Com
Go to recipezaar!.com or thriftyfun!.com
You will find all kinds of useful recipes!.
Good luck and have fun!.Www@FoodAQ@Com
You will find all kinds of useful recipes!.
Good luck and have fun!.Www@FoodAQ@Com