BRAISED LAMB WITH RED WINE AND PRUNES
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams
LAMB WITH PEACHES
Just by changing the finishing herb, you can make this a middle eastern or European dish... I read this in a paper somewhere in the 'quick dining' section...well its not THAT quick, but the scrumptious rich lamb in the sauce combined with the sweet tart peaches make for a memorable combination.
Provided by Will Price
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place lamb in a 12-inch skillet (cast iron preferred) and turn heat to medium-high.
- Season with salt, and add cinnamon, cayenne, onion and wine (water).
- Bring to a boil, cover and adjust heat so the mixture simmers steadily.
- Cook 1 to 1 1/2 hours, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry (this probably means the heat is too high, turn it down a bit) When the meat feels tender when poked with a sharp knife, remove the onion and cinnamon stick, then turn the heat to medium high and cook off any remaining liquid, allowing the lamb to brown a little.
- Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges.
- Stir in the peaches, and continue to cook, gently tossing or stirring the mixture until the peaches are glazed and quite soft but still intact, about 5 minutes.
- Stir in the lemon or lime juice and most of the parsley and cilantro.
- Taste and adjust seasonings.
- Garnish with what's left of the herb and serve.
BRAISED LAMB
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 275F.
- Rub both sides of lamb shoulder chops with 1 to 2 garlic cloves, as needed. Rub with chopped herbs and season with salt and pepper. Dust both sides of chops with flour. In a large (10-inch) cast iron skillet, heat oil over high heat. When nearly smoking, add 2 lamb chops and sear, 4 minutes each side, until well-browned. Remove and repeat with remaining chops. Discard fat that has accumulated in pan.
- In skillet layer onions, half of tomato slices and lamb chops. Top with remaining tomato slices and pour wine and 1/2 cup water over. Bring to a boil over medium-high heat. Add remaining 4 garlic cloves, bay leaves, thyme sprigs and parsley stems. Cover pan loosely with aluminum foil and roast for 3 hours.
- Cover top with potato slices, pushing them into liquid so they are completely submerged. Cover pan, return to oven and cook 30 minutes or until potatoes are tender. Using a large spoon, remove excess liquid and any fat from stew to a small saucepan. Bring liquid to a boil over high heat and boil rapidly until thickened, 10 to 15 minutes. Before serving, broil lamb under a preheated broiler, 5 minutes or until potatoes are well-browned. Sprinkle with chopped parsley and serve with sauce.
LAMB WITH PEACHES
Provided by Mark Bittman
Categories lunch, project, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place lamb in a 12-inch skillet, and turn heat to medium-high. Season with salt, and add cinnamon, cayenne, onion and wine or water. Bring to a boil, cover and adjust heat so the mixture simmers steadily. Cook 1 to 1 1/2 hours, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry. (This probably means the heat is too high; turn it down a bit.)
- When the meat feels tender when poked with a small sharp knife, remove the onion and cinnamon stick, then turn the heat to medium-high, and cook off any remaining liquid, allowing the lamb to brown a little. Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges. Stir in the peaches, and continue to cook, gently tossing or stirring the mixture, until the peaches are glazed and quite soft but still intact, about 5 minutes.
- Stir in the lemon or lime juice and most of the parsley or cilantro. Taste, and adjust seasoning. Garnish with what's left of your chosen herb, and serve.
Nutrition Facts : @context http, Calories 710, UnsaturatedFat 24 grams, Carbohydrate 24 grams, Fat 49 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 1096 milligrams, Sugar 18 grams
BRAISED LAMB SHOULDER CHOPS WITH ROOT VEGETABLES
Provided by Cathal Armstrong
Categories Lamb Braise Sauté St. Patrick's Day Dinner Root Vegetable Carrot Parsnip Turnip Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Blanch the root vegetables:
- Place diced carrots, turnips, and parsnips in a large saucepan. Add sugar and salt and cover with cold water. Place over high heat and bring to a boil. Reduce heat to moderately high and simmer, uncovered, until tender, about 3 minutes. Drain, then immediately plunge into ice water to stop cooking. Drain again and pat dry. DO AHEAD: The root vegetables can be prepared in advance and refrigerated, in an airtight container, up to 24 hours.
- Roast the lamb:
- Position a rack in the middle of the oven and preheat to 275°F.
- Trim any excess fat from the lamb and sprinkle all sides with salt and pepper. In a large cast-iron pan or skillet over high heat, heat 1 tablespoon olive oil until smoking. Working in 3 or 4 batches (wipe the pan clean and add 1 tablespoon oil between batches), sear the lamb, turning with tongs, until golden brown on all sides, about 8 minutes per batch. Transfer as done to a large roasting pan. Add the garlic, carrots, celery, onions, rosemary, thyme, bay leaves, and lamb or beef stock. Place over high heat, using two burners, and bring to a simmer. Cover the roasting pan with foil, transfer to the oven, and roast until the meat is tender but not falling off the bone, about 2 hours.
- Allow the lamb to cool in its braising liquid for about 45 minutes. Using tongs, carefully transfer the lamb to a large bowl and cover with foil to keep warm. Pour the braising liquid through a fine-mesh sieve, pressing on any solids. Discard the solids and return the braising liquid to the roasting pan. Skim any fat from the braising liquid, then place over high heat on two burners and bring to a boil. Lower the heat to moderate and simmer, uncovered, until the braising liquid is slightly reduced, about 30 minutes. Check the seasoning, then lower the heat to low, return the lamb to the roasting pan, and cook until warmed through, about 15 minutes.
- While the lamb is heating, finish the root vegetables:
- In a medium sauté pan over moderate heat, melt the butter. Add the carrots, parsnips, and turnips, and cook, stirring occasionally until heated through, about 8 minutes. Season to taste with salt and pepper.
- To serve:
- Divide carrots, parsnips, and turnips among 8 plates. Arrange 1 lamb shoulder blade chop on each plate, then drizzle with reduced braising liquid and serve immediately.
BRAISED AND BROWNED LAMB WITH PEACHES
A logical combination and glorious once you taste it, with the sweet juice of the peaches deftly cutting through the richness of the lamb without being piercing. A hint of cinnamon (or an even smaller one of allspice-maybe an eighth of a teaspoon) gives the dish a great aroma as it cooks and a slightly mysterious flavor at the table. A pinch of cayenne or other red pepper makes a nice addition. Whereas most braises begin with browning, this one ends with it, like the Braised and Grilled Lamb Shanks on page 188\. This method reduces both spattering and time-since the lamb's liquid is mostly gone by the end of cooking, it doesn't go flying from the hot fat, and the meat browns faster. And the peaches, browning lightly in the same cooking liquid, contribute some of their juices to the pan while becoming meltingly tender.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Put the lamb in a 12-inch skillet and turn the heat to medium-high. Season with salt and add the cinnamon, cayenne, onion, and wine. Bring to a boil, cover, and adjust the heat so that the mixture simmers steadily but not violently. Cook, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry. (This probably means that the heat is too high; turn it down a bit.)
- After 1 to 1 1/2 hours, the meat should be tender when poked with a small, sharp knife; remove the onion and cinnamon stick, then turn the heat to medium-high and cook off any remaining liquid, allowing the lamb to brown a little. Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges. Stir in the peaches and continue to cook, gently tossing or stirring the mixture, until the peaches are glazed and quite soft but still intact, about 5 minutes.
- Stir in the lemon juice and most of the parsley; taste and adjust the seasoning. Garnish with the remaining bit of herb and serve.
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