Butter Lamb In Gravy Recipes

Steps:

• 1. Lamb is simmered in a spicy tomato and cream sauce. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread.
• 2. Direction: Season the lamb with garam masala and salt. Heat 1 tablspoon of butter in a large skillet over medium heat. Fry the lamb cubes until brown, stirring constantly. Remove from the skillet and set aside. Melt the remaining butter in the same skillet over medium heat. Add the onion and season with turmeric, ginger and garlic. Cook and str until the onion is tender and spices are fragrant. Stir in the chili power and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for 20 mintutes, or until lamb is tender. When the lam is cooked, stir in the creme fraiche and honey. Transfer to a serving dish.

Steps:

• Cut a third from the end of one stick of butter. Place larger piece on a serving dish for lamb's body. Spread some of the softened butter on cut side of smaller piece; position vertically on left side of larger piece for neck and head. Trim edges., Cut a 1/4-in. slice from the second stick of butter; cut diagonally in half. Spread softened butter on cut edge of one triangle; secure to front of head/neck piece for nose. Set remaining triangle aside., Cut a diagonal slice from each end of the second butter stick. Spread softened butter on cut long sides; secure to back of head for ears., Cut remaining butter and reserved triangle to fit into a garlic press. Squeeze butter through press in batches. Use toothpicks to curl pieces. Beginning at the top and working down, place curls on body. (If butter softens while assembling, place in refrigerator for 10 minutes or until firm.), Insert cloves for eyes; add two dots of cinnamon on nose for nostrils. Refrigerate until serving. Garnish plate with parsley and pansies if desired.

Steps:

• Heat the butter and oil in a large saucepan over a medium-high heat and fry the shallots, carrot and celery for 7-10 mins, or until deep golden brown. Tip in the flour and cook, stirring, for 1 min. Pour in the wine and stir to combine everything, then simmer on a low heat for a few minutes, or until the wine has reduced by half. Add the rosemary and bay leaf, then gradually stir in the lamb stock. Simmer for 30 mins, uncovered.
• Strain the gravy through a fine sieve into a clean saucepan. Stir in the Worcestershire sauce and simmer on a low heat until thick and glossy, about 15-20 mins. Will keep frozen for three months.

Steps:

• Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
• Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
• Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
• To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

Steps:

• 1. Preheat the oven to 220C/gas 6. Using a sharp knife or a clean Stanley knife, score the lamb all over, ½cm apart and 3mm deep - this gives it the most amazing, gnarly, crispy surface and a blushing centre. 2. Make the herby butter by putting the butter, thyme and rosemary into a blender, season well, then whizz to combine. Pop it into a bowl and set aside. 3. Arrange the red onions and garlic cloves in a large roasting tray. Smear the herby butter all over the lamb, then pop the meat on top of the veg. Roast in the oven for 10 minutes for every 450g, plus 20 minutes at the end, for blushing meat. 4. Meanwhile, boil the celeriac and potatoes in a pan of salted water for 15-20 minutes, or until soft. Drain, allow to steam dry, then mash with a good glug of extra virgin olive oil (or butter if you prefer) and season well with a little grated nutmeg and some salt and pepper. 5. When the lamb is cooked, allow it to rest for at least 10 minutes. While it's doing so, make the gravy. Set aside half a red onion to make the mint sauce, then squash the rest of the onions into the tray. Stir in the flour, a glug of port and the stock, and place over a high heat to allow the gravy to reduce, stirring continuously. Then pass through a sieve and keep hot. 6. Prepare the mint sauce by popping the reserved onion half out of its skin and finely chopping it with the mint, then mix them together in a bowl with the vinegar and sugar. Take everything to the table, and dig in! Per serving 535 cals, 26.6g fat (12.9g saturated), 34.8g protein, 35.7g carbs, 8.6g sugars