HERB-ROASTED LAMB
Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.
Provided by Ina Garten
Categories main-dish
Time 2h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
- Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
- Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.
LAMB MEATBALLS WITH SPICED TOMATO SAUCE
Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates. It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint. Ms. Goin first served the dish at one of her Los Angeles restaurants, and put it into ''The A.O.C. Cookbook'' (2013), devoted to that restaurant's food. A version of the dish was later introduced to the menu of her children's school. It can be cooked in an hour's time, not all of it busy, and served with pita or plain pasta, bulgur or couscous.
Provided by Sam Sifton
Categories brunch, dinner, lunch, weekday, sauces and gravies, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
- Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
- Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
- Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
- Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
- Top with crumbled feta and scattered mint.
ROAST RACK OF LAMB WITH HERB SAUCE
The sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing. -Mya Zeronis, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings (1-3/4 cups sauce).
Number Of Ingredients 18
Steps:
- Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.
Nutrition Facts :
HERB-ROASTED LAMB RECIPE
Bring out the flavor of this lamb recipe with herbs like sage and thyme. This Herb-Roasted Lamb Recipe is even better when marinated overnight.
Provided by My Food and Family
Categories Lamb
Time 4h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Mix wine, oil, garlic, herbs and seasonings. Pour over lamb in large resealable plastic bag; seal bag. Refrigerate 2 hours or overnight to marinate, turning occasionally.
- Preheat oven to 350°F. Remove lamb from marinade; discard marinade. Place lamb on rack in roasting pan.
- Bake 50 minutes to 1 hour or until meat thermometer reaches 160°F (medium). Let stand 10 minutes before slicing.
Nutrition Facts : Calories 260, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 19 g
LAMB IN TOMATO SAUCE
This is an adaptation of a dish my husband cooks from Libya. As with all my recipes.... adapt it to your own tastes... add a little of this or leave out a little of that.... use a little more of this or a little less of that until you find how you like it. If you like HOT stuff I bet this would be good with some peppers but I wouldn't have a clue which kind would compliment it best.
Provided by Veiled Princess
Categories Lamb/Sheep
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in large sauce pan and add garlic.
- Brown the lamb all over and then add the tomato and onion and toss around a bit more.
- Add all the other ingredients and stir well before covering with water.
- Allow to boil for a while (maybe 20 minutes) and then you can turn down on low-medium to a slow rolling boil to cook the sauce down (maybe another 30 minutes or more).
- When the sauce is a little thick (not like paste but not water either) it should be done.
- Be sure to check the lamb to make sure it's done in the middle before you stop cooking it.
- Serve over spaghetti noodles and top it with a little parmesian cheese OR over rice or couscous.
TOMATO SAUCE WITH LAMB AND PASTA
Provided by Mark Bittman
Categories dinner, quick, pastas, sauces and gravies, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the onions in the oil over medium heat, stirring until very soft, about 20 minutes. Add the thyme, garlic, pepper flakes, lamb juice and tomatoes and cook, stirring, until saucy, about 20 minutes.
- Stir in the meat and continue to cook, seasoning as necessary, until flavors meld, at least 15 minutes. Cook the pasta and serve with the sauce; garnish with cheese.
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