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.
BALSAMIC-BRAISED LEG OF LAMB
Provided by Guy Fieri
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cut the leg of lamb into 4 even pieces.
- Heat 2 to 3 tablespoons olive oil in an 8-quart stovetop pressure cooker over medium-high heat. Sprinkle the lamb pieces and bones all over with salt and pepper. Working in batches (to not overcrowd the pot), sear the meat and bones in the hot oil until well browned on all sides. Remove from the pot and set aside. Pour off excess oil from the pot and then add the garlic, fennel, jalapenos, onions and red bell peppers. Sweat for 2 to 3 minutes. Add tomato paste; cook for 2 minutes. Deglaze with the beef stock and balsamic vinegar. Add the seared lamb and bones back the pot, close the pressure cooker and cook on low heat until fork tender, 45 minutes.
- Remove the lamb from the braising liquid and pull into large chunks. Remove the bones from the pot, and discard. Strain the braising liquid and then add it back to the pot. Cook over medium heat until the liquid is reduced by half. Turn off the heat, add the lamb back to the pot and spoon the reduced liquid over the top to glaze. Keep warm until ready to serve.
BRAISED LAMB STEW
Provided by Danny Boome
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
- Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
- Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.
BRAISED AND GRILLED BREAST OF LAMB
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 3 - 4 servings
Number Of Ingredients 18
Steps:
- The day before you are planning to serve the lamb, trim all surface fat from it. Select a heavy oven-proof skillet large enough to hold it. Preheat the oven to 300 degrees.
- Heat three tablespoons of the oil in the skillet. Add the carrot, celery, onion, garlic and parsley and saute until the vegetables begin to brown. Remove the vegetables from the pan, add the lamb and cook on both sides until it is lightly browned.
- Return the vegetables to the pan along with the thyme, bay leaf, peppercorns, wine and stock. Cover and place in the oven for about two-and-a-half hours, until the meat is very tender when pierced with a fork.
- Remove the lamb from the skillet and immediately pull out the bones. They should slip out easily. Place the lamb on a baking sheet lined with parchment paper, cover with another piece of parchment paper and weight with a board or a dish topped with a few tin cans. Refrigerate overnight.
- Simmer the cooking liquid down until it is reduced to about two cups, then strain and degrease it. You will need a third of a cup of this liquid; the rest can be frozen for another use.
- Mix the one-third cup of lamb liquid with the remaining ingredients except for the mache to make a sauce.
- To serve, cut the lamb into squares, strips or triangles. Broil or grill the pieces of lamb on each side until warmed and lightly seared. Serve with some of the leaves of mache on the side and drizzle the sauce on top.
BRAISED LEG OF LAMB WITH ROOT VEGETABLES
Make and share this Braised Leg of Lamb With Root Vegetables recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 5h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Trim any excess fat from the lamb and season with salt and pepper.
- In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame.
- Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes).
- Remove from the pot and drain off all of the oil except for 2 tablespoons.
- Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes.
- Add the wine to the pot and reduce by ¾.
- Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes).
- Preheat oven to 400 degrees.
- Put the lid on the pot and place in the oven, and cook for 3 hours.
- Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone.
- Remove the lamb and place it on a serving platter.
- Using a slotted spoon, remove the vegetables and arrange them around the lamb.
- Strain the remainder of the sauce and put it back in the pot; reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored.
- Season with salt and pepper.
Nutrition Facts : Calories 1644.1, Fat 95.9, SaturatedFat 37.8, Cholesterol 405.2, Sodium 991.9, Carbohydrate 32.4, Fiber 3.4, Sugar 9.4, Protein 132.1
BRAISED LAMB SHANKS WITH SPRING VEGETABLES AND SPRING GREMOLATA
Provided by Joanne Weir
Categories Potato Braise High Fiber Father's Day Dinner Mint Carrot Spring Parsley Sugar Snap Pea Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- For lamb:
- Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.
- Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
- For gremolata:
- Mix all ingredients in small bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
- For vegetables:
- Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with potatoes and carrots. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Bring lamb and pan juices to simmer over medium heat until heated through.
- Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; sauté about 5 minutes. Season with salt and pepper.
- Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter pea tendrils over vegetables. Sprinkle lamb with gremolata and serve.
- Ingredient tip:
- Green garlic has a more delicate flavor than mature garlic. The tops of green garlic look like green onions; the root ends are white and light purple. Look for green garlic at farmers' markets during the spring months.
BRAISED LAMB WITH VEGETABLES
from gourmet magazine this recipe is perfect for a festive holiday meal. it tastes even better if you make it the day before. for advance prep omit the spinach and add before you are ready to serve
Provided by chia2160
Categories Lamb/Sheep
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 350.
- heat oil in skillet.
- sprinkle lamb with salt& pepper and brown in skillet, in batches.
- transfer to a large baking dish.
- pour fat out of skillet, add onions and celery and cook until softened.
- add garlic, cumin and coriander.
- add water and bring to boil scraping up bits in the skillet, add to the lamb break up the canned tomatoes with your hands and add to the lamb with the juices cover and place in oven, cook for 1 1/2 hours.
- add carrots and cook for 1/2 hour.
- put pot back on stovetop and add spinach, stirring until wilted about 5 minutes season with salt& pepper.
More about "braised lamb with vegetables recipes"
BRAISED LAMB WITH HERB-SCENTED JUS RECIPE - FOOD & WINE
From foodandwine.com
5/5 (89)Total Time 4 hrs
- Preheat the oven to 500°. In a roasting pan that’s large enough to hold the lamb, spread out the vegetables, herbs and peppercorns. Season the lamb generously with salt. Set the lamb on top of the vegetables and roast for about 25 minutes, until the lamb is lightly browned.
- Add the stock to the pan and cover the pan with foil. Reduce the oven temperature to 300° and braise the lamb for 2 hours. Uncover the lamb and cook for 1 hour longer, until deeply browned on top and the meat is very tender. Let the lamb rest in the juices for 15 minutes, then transfer it to a carving board. Strain the cooking juices, discarding the solids, and spoon off the fat. Slice the lamb 1/4 inch thick and serve with some of the cooking juices.
GUINNESS LAMB STEW WITH VEGETABLES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine IrishCategory DinnerServings 4-6Calories 789 per serving
- Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch. Transfer the browned meat to large bowl and set aside.
- Add the onions, garlic and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 minutes.
- Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon until the flour is dissolved, 1-2 minutes.
ONE POT BRAISED LAMB SHOULDER CHOPS AND VEGETABLES
From carolinescooking.com
5/5 (5)Total Time 1 hr 15 minsCategory Main CourseCalories 701 per serving
- Preheat oven to 350F/175C. Roughly dice the onion and slice the garlic. Cut the carrots into slices, halved or quartered if larger. Peel the outer layer from the Brussels sprouts, trim the end then halve or quarter, depending on size.
- Warm a little oil in a shallow pan with a lid suitable for putting in the oven (only a little as fat will quickly come out of the lamb) over a medium-high heat. Add the lamb and cook for 2-3 minutes each side until lightly browned. Remove the lamb from the pan and set aside.
- Add the onions, garlic carrots and Brussels sprouts to the pan and cook for approx 3-5minutes to start cooking slightly. Add the stock, thyme, oregano, lemon juice and a little salt and pepper. Scrape any browning from the bottom of the pan and mix through.
- Add the lamb back to the pan, nestling the chops in amongst the vegetables, cover the pan and put in the oven for approx 1 hour before serving.
STOUT BRAISED LAMB SHANKS RECIPE - SUPERIOR FARMS
From superiorfarms.com
BRAISED LAMB WITH VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
EASY BRAISED LEG OF LAMB RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
GET THE RECIPE FOR THE LORD CREWE'S BRAISED SHOULDER OF LAMB
From livingnorth.com
MEDITERRANEAN BRAISED LAMB SHOULDER CHOPS RECIPE - THE MOM 100
From themom100.com
BRAISED LAMB SHANKS WITH SPRING VEGETABLES AND MINT GREMOLATA
From bonappetit.com
BRAISED LAMB WITH VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
BRAISED LAMB SHANKS WITH PEARL BARLEY AND ROOT VEGETABLES RECIPE
From bbc.co.uk
MALBEC BRAISED LEG OF LAMB - AMERICAN LAMB BOARD
From americanlamb.com
RECIPE: BRAISED LAMB SHANK WITH VEGETABLES - BERSAMAWISATA
From bersamawisata.com
BRAISED LAMB SHOULDER CHOPS AND VEGETABLES - THE OLIVE TAP …
From theolivetaprecipes.com
RECIPE: BRAISED LAMB SHANKS & ROOT VEGETABLE PUREE | KITCHN
From thekitchn.com
BRAISED MEDITERRANEAN LAMB SHANKS WITH VEGETABLES - WIDE OPEN …
From wideopeneats.com
BRAISED LAMB SHANKS WITH ROOT VEGETABLES RECIPE FROM H-E-B
From heb.com
SPICE UP YOUR DAILY ROTINI WITH THESE 14 EASY PASTA RECIPES - MSN
From msn.com
WHAT TO SERVE WITH LAMB CHOPS - 20 BEST SIDES - BITES WITH BRI
From biteswithbri.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #jewish-sephardi #main-dish #lamb-sheep #asian #middle-eastern #holiday-event #kosher #dietary #passover #meat #4-hours-or-less
You'll also love