BRAISED LAMB SHANKS WITH PEPPERS
Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from being made earlier in the day - or even a day or two in advance - and reheated. The four shanks yield four copious portions. (The recipe will serve six if every guest does not insist on having a bone.) Orzo alongside will sop up the sauce.
Provided by Florence Fabricant
Categories meat, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
- Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
- Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.
GRILLED LAMB CHOPS AND RED PEPPERS WITH ANCHOVY-PARSLEY SAUCE
The equally assertive flavors of anchovies and lamb are a traditional pairing in the South of France. Here, the robust chops and herb-flecked pan sauce are tempered by sweet grilled peppers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Place lamb chops on a plate, and season both sides with salt and pepper. Drizzle lightly with oil, and turn to coat.
- Place potatoes in a medium saucepan, and add enough cold water to cover potatoes by about 2 inches. Add 1 1/2 teaspoons salt, and bring to a boil. Reduce heat to medium-low, and simmer until potatoes are just tender, 15 to 20 minutes. Drain, and let cool slightly. Halve potatoes, and toss with 1 tablespoon oil; season with salt and pepper.
- Toss bell peppers with 1 teaspoon oil. Place bell peppers and potatoes on grill. Cook peppers, turning often, until tender and blackened in places, 10 to 12 minutes. Cook potatoes, cut side down, turning after bottoms are golden brown and no longer stick to grill, 8 to 10 minutes total. Transfer vegetables to a platter, and cover with parchment paper and then foil to keep warm.
- Place lamb chops on grill. Cook, flipping once, until an instant-read thermometer registers 130 degrees for medium-rare, 4 to 5 minutes per side. Transfer to platter with vegetables, and let rest.
- Combine garlic, chopped anchovies, and remaining 2 tablespoons oil in a skillet, and place on grill (or over medium heat on cooktop). Cook, stirring, until garlic softens and anchovies sizzle and break down, about 4 minutes. Stir in parsley and lemon juice.
- Arrange lamb, whole anchovy fillets, and vegetables on plates. Drizzle with anchovy-parsley sauce, and garnish with parsley. Serve immediately.
LAMB AND FETA PATTIES WITH RED PEPPER RELISH
Categories Lamb Pepper Appetizer Broil Quick & Easy Dinner Lunch Feta Bell Pepper Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Make relish:
- Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.
- Make patties while relish is simmering:
- Preheat broiler.
- Pulse bread, scallion, garlic, and mint in a food processor until finely chopped and add to lamb in a bowl along with egg, feta, salt, and pepper. Blend with your hands until just combined (do not overwork mixture, or patties will be tough). Form into 4 1/2-inch patties (about 1/2 inch thick).
- Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with relish.
LAMB CHOPS WITH RED PEPPER & MINT SALSA
This summery salsa can be made a couple of days ahead and kept in the fridge. Grill the chops in the oven or on the bbq
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Season the chops all over with salt and pepper. Make a slit between the bone and meat in each chop, then push a sliver of garlic and small sprig of rosemary into each.
- For the salsa, put the peppers in a mini chopper or food processor with the garlic, chilli, mint and lemon. Blitz until finely chopped, but not puréed. Add the oil and blitz briefly to mix. Tip into a bowl and leave at room temperature until serving time.
- Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).
Nutrition Facts : Calories 473 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.66 milligram of sodium
LAMB AND RED PEPPER KEBABS
Steps:
- Cut lamb into 32 pieces, each about 1 1/4 inches. In a large heavy-duty plastic sealable bag combine lamb and 3/4 cup marinade and seal bag, pressing out excess air. Marinate lamb, chilled, 1 day.
- Cut bell peppers into thirty-two 2- by 1 1/2-inch pieces and blanch in a large saucepan of boiling water 30 seconds. Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup marinade. Marinate peppers, covered and chilled, 1 day.
- Prepare grill. Soak skewers in warm water 30 minutes.
- Drain lamb, discarding marinade. In a sieve set over a bowl drain peppers and reserve marinade for basting. Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer. Kebabs may be assembled 1 hour ahead and chilled, covered.
- Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, about 12 minutes total for medium-rare meat. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 4 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.
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SPANISH-STYLE LAMB STEW WITH ROASTED RED PEPPERS RECIPE
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4.5/5 (4)Total Time 2 hrs 30 minsServings 6Calories 352 per serving
- Sprinkle lamb with salt and pepper. Pour 1 tbsp. olive oil into a large pot over medium-high heat. Working in batches, add lamb in a single layer; cook, turning as needed, until browned all over, 12 minutes per batch. Transfer to a bowl and add more oil between batches if necessary.
- Reduce heat to medium; if pan is dry, add a little more oil. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add garlic, paprika, and cumin and cook until fragrant, 2 minutes. Add wine, 1 1/2 cups broth, and the tomato paste; bring to a boil, stirring to scrape up browned bits. Add lamb and juices; cover and simmer, stirring occasionally, until lamb is very tender when pierced, 1 1/2 to 1 3/4 hours. Add more broth if mixture gets too dry.
- Meanwhile, preheat broiler. Set pepper halves skin side up on a baking sheet. Broil 4 to 6 in. from heat until blackened all over, about 8 minutes. Remove from oven and let stand at least 10 minutes, then peel and thinly slice lengthwise. In a small bowl, mix parsley, olives, and capers.
- Stir roasted peppers into lamb mixture. If stew is too thick, add a little more broth. Cook, uncovered, until heated through. Season to taste with more salt and pepper and top with parsley mixture.
SICHUAN RACKS OF LAMB WITH CUMIN AND CHILE PEPPERS …
From foodandwine.com
3/5 Author Sang YoonCuisine AsianTotal Time 1 hr 45 mins
- Preheat the oven to 400°. In a skillet, toast the cumin, black peppercorns, Sichuan peppercorns, dried chiles, fennel seeds and star anise over moderate heat, stirring, until fragrant, 3 minutes. Let cool, then finely grind. Transfer to a bowl and mix with the onion and garlic powders and ginger.
- In a saucepan, combine the veal stock, ginger, garlic, tobanjan, cinnamon, sugar, cloves, cardamom, Sichuan peppercorns, dried chile, star anise and fennel seeds. Simmer over moderate heat until reduced to 1 cup, 15 minutes. Whisk in the butter and season with salt; strain into a bowl and keep warm.
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From sidechef.com
5/5 (4)Total Time 1 hr 15 minsCuisine Indian, PakistaniCalories 136 per serving
- Heat the Ghee (1 tablespoon) in a heavy bottom wok. Add the Lamb (500 gram), stir well to break up any clumps. Cook uncovered over low heat for 30-45 minutes until it cooks through and begins to change color.
- Add the Onion (2), Tomato (2), Fresh Cilantro (1 bunch), Fresh Ginger (1 piece), Garlic (5 clove), Green Chili Pepper (2), Ground Coriander (2 teaspoon), Roasted Cumin Powder (2 teaspoon), Kashmiri Red Chili Powder (1/2 teaspoon), and Ground Turmeric (1/2 teaspoon). Mix well, season with Salt (to taste), then cover and leave to cook over low heat for about 30 minutes.
- Stir in the Bell Pepper (2), then the Greek Yogurt (1 cup). Cook again covered over low heat until the liquid has evaporated, 15-20 minutes.
- Taste and adjust seasoning, add the juice of the Lime (1/2) if desired, or more cilantro. Drizzle remaining Ghee (1 tablespoon) over the top. Serve hot with naan, parathas, sheermal or tandoori roti.
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