LEMON-ROSEMARY ROAST LEG OF LAMB
We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
- Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
- Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
LAMB STEW WITH LEMON AND THYME
This stew can, surprisingly, be made in just over an hour if you're efficient. Adapted from a recipe by Nick Kindlesperger at Serious Eats. http://bit.ly/fkGQ5w
Provided by DrGaellon
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pat lamb dry with paper towels. Toss lamb cubes with flour in medium-sized bowl. Shake off excess flour and set aside on a wire rack.
- Pour oil into Dutch oven set over medium-high heat. When oil is shimmering, add lamb. Cook lamb until browned on each side, about eight minutes total. Remove lamb to a plate and set aside.
- Add shallots, leeks, garlic, and thyme to Dutch oven. Cook, stirring often, until leeks are lightly browned, about four minutes.
- Add stock, white wine, lemon juice, and lemon zest to pot. Scrape up any browned bits from bottom of Dutch oven with wooden spoon. Season with a pinch of salt and pepper, and return lamb to Dutch oven.
- Turn heat to high and bring to boil. Reduce heat to a simmer, and partially cover. Cook, stirring frequently, until lamb is very tender, 45 minutes to an hour.
- Season to taste with salt and pepper. Sprinkle with chopped parsley and serve with boiled potatoes.
GREEK LAMB STEW WITH EGG AND LEMON SAUCE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes. Drain.
- In a casserole set over moderate heat, heat oil until hot. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours.
- Transfer lamb to a platter and strain cooking liquid. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes. Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender.
- In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup of hot stock, a little at a time. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened. Do not boil. Before serving stir in fresh dill.
BRAISED LAMB SHANKS WITH LEMON
Many of us had our earliest experiences with braised foods not at the pricey restaurants that have recently rediscovered their appeal but at the Greek diners that never forgot it. So it's not surprising that I associate braised lamb shanks with egg-lemon sauce, a Greek staple. But when I set about to recreate this standard dish I found the sauce superfluous. Though a slow-cooked pot of braised lamb shanks and root vegetables becomes so sweet that it begs for something to counter it, it is also so rich that the thick sauce (a primitive form of béarnaise, really) is overkill. Better, it seems to me, is to finish the braised shanks with what you might call lemon-lemon sauce, using both a lemon's zest and a lemon's juice. That little touch converts this dish from a delicious but perhaps one-dimensional stew to something more, a braise that may never look particularly elegant but tastes that way.
Provided by Mark Bittman
Categories dinner, weekday, soups and stews, steaks and chops, main course
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put oil in a large, deep skillet or casserole that can be covered later, and turn heat to medium-high. Add shanks, sprinkling them with salt and pepper. When pieces are deeply browned on one side, add thyme, garlic, onion, half the celery and half the carrots, and more salt and pepper to skillet. Continue to brown, stirring occasionally.
- Add wine, and let mixture bubble for about a minute; cover and adjust heat so that mixture simmers steadily. Cook for about an hour.
- Add remaining vegetables to pan; zest lemon, and add zest as well. Continue to cook until lamb is very tender and vegetables soft, another 30 to 45 minutes. (You can prepare dish up to this point in advance; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.)
- When lamb is done, juice lemon, and add juice to sauce. Taste, adjust seasoning, and serve, garnished with parsley.
Nutrition Facts : @context http, Calories 1137, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 8 grams, Protein 76 grams, SaturatedFat 26 grams, Sodium 2115 milligrams, Sugar 8 grams
GREEK-STYLE LAMB WITH LEMON & THYME
Marinate lamb chops in a zesty mixture for 15 minutes, then coat with yogurt and grill over the coals
Provided by John Torode
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Sit lamb in a large shallow dish, then mix the lemon zest and juice, thyme leaves and garlic together. Pour over, turn to coat, and marinate at room temp for 15 mins.
- Mix the yogurt with some seasoning, lift the lamb out of the marinade and rub with the yogurt. Barbecue or grill for 5-15 mins, turning once, until the lamb is cooked to your liking. Scatter with a little more thyme, if you like, and serve with dollops of houmous, some pitta bread and salad leaves.
Nutrition Facts : Calories 578 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 38 grams protein, Sodium 0.35 milligram of sodium
More about "lamb stew with lemon and thyme recipes"
LAMB STEW RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (427)Total Time 2 hrs 40 minsCategory Main Course, SoupCalories 481 per serving
- In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
- While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
- Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
- Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**
LEMON THYME LAMB CHOPS RECIPE - PRIMAVERA KITCHEN
From primaverakitchen.com
BEST LAMB STEW RECIPE - HOW TO MAKE LAMB STEW - DELISH
From delish.com
EASY LEMON-GARLIC LAMB CHOPS - SIMPLY DELICIOUS
From simply-delicious-food.com
LAMB STEW FROM 'STEWED' - SERIOUS EATS
From seriouseats.com
EASY LAMB STEW • TAMARIND & THYME
From tamarindnthyme.com
NECK OF LAMB WITH LEMON AND THYME RECIPE - BBC FOOD
From bbc.co.uk
Cuisine GreekCategory Main CourseServings 5-6
LAMB STEW - ALLRECIPES
From allrecipes.com
BEST LAMB STEW WITH LEMON AND THYME RECIPES
From alicerecipes.com
LAMB STEW RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
SAVORY LAMB RECIPES OUR READERS LOVE | FOOD | LANCASTERONLINE.COM
From lancasteronline.com
19 GARLIC RECIPES THAT ARE LOADED WITH GARLICKY GOODNESS
From bhg.com
LAMB LOIN CHOPS WITH GREEK-STYLE SALAD - MAKE IT LIKE A MAN!
From makeitlikeaman.com
SLOW COOKER IRISH LAMB CHOP STEW RECIPE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
OUR BEST LAMB RECIPES - FOOD & WINE
From foodandwine.com
LAMB STEW WITH SPRING VEGETABLES - DVO.COM
From dvo.com
15 GREEK LAMB NECK RECIPES - SELECTED RECIPES
From selectedrecipe.com
TURKISH INSPIRED LAMB STEW (LAMB SAUTE)
From cookingwithria.com
ROAST LEG OF LAMB WITH THYME | LAMB RECIPES | TESCO REAL FOOD
From realfood.tesco.com
ROSEMARY LAMB SHANK STEW - NIMAN RANCH RECIPES
From nimanranch.com
AUTHENTIC AND HEARTY IRISH STEW RECIPE - BRITISH BREW PUB
SLOW-ROASTED BONELESS LEG OF LAMB RECIPE - SERIOUS EATS
From seriouseats.com
THYME & GARLIC POT ROAST WITH POTATOES & CARROTS
From eatingwell.com
NECK OF LAMB WITH LEMON AND THYME RECIPES - MAIN COURSE
From findsimplyrecipes.com
27 BEST KING'S CORONATION BIG LUNCH RECIPES | CORONATION LUNCH
From delish.com
LAMB LOIN CHOPS WITH LEMON AND THYME - IFOODREAL.COM
From ifoodreal.com
You'll also love