Lamb With Garlic Noodles Recipes

Steps:

• Have the butcher cut the lamb into three pieces - leg, shoulder and rack.
• Coat the bottom of one or two heavy casseroles with oil.
• Season the lamb with salt and pepper and saute the lamb until it is brown. Then place it in the oven at 400 degrees and roast for 15 minutes.
• Add the carrots, turnips, celery and onions and stir around the lamb. Cook for five minutes, until lightly browned.
• Add the thyme and bay leaves with the tomato and cover lightly with aluminum foil. Reduce the heat to 250 degrees and braise for 45 minutes.
• Finely chop the garlic and parsley and mix with the bread crumbs. Five minutes before the meat is done, uncover and return the heat to 400 degrees. Add the wine and stock and spread the parsley mixture on top. Brown lightly for about five minutes.
• Saute the cooked noodles in two tablespoons of brown butter.
• Remove the lamb from the oven and allow to rest for 10 minutes before slicing. Serve with the vegetables, juices and noodles.

Steps:

• Heat half the oil in a large pan; cook breadcrumbs, garlic and thyme, stirring, 5 minutes or until golden and crisp.
• Place breadcrumbs in a large bowl.
• Heat remaining oil in same pan; cook chops, in batches, until browned both sides and cooked as desired.
• Cover and keep warm.
• Add mushrooms to the same pan, cook, stirring, until just soft.
• Add combined wine, water, stock, mustard and paste.
• Brng to boil; simmer uncovered, about 10 minutes or until reduced by half, stirring occasionally.
• Meanwhile cook noodles in large pan of boiling water, uncovered until just tender; drain.
• Gently toss noodles with toasted breadcrumbs in bowl.
• Divide noodles among four serving plates; top each plate with three chops, spoon sauce over top.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
• Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.

Steps:

• In a skillet, cook lamb and garlic until lamb is browned; drain. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 13x9-in. baking dish. Top with meat mixture. In a small bowl, beat cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and paprika; let stand 5 minutes.

Steps:

• Roll up and tie the roast with twine. Make about six small incisions with a sharp knife in the lamb, then insert half the garlic slivers way into the meat. Season the skin liberally with salt and pepper. Heat the olive oil in a Dutch oven. Brown the lamb on all sides, then remove and set aside.
• Sauté the onions, carrot, and remaining garlic in the Dutch oven until the onions are lightly golden. Add the tomato paste, the tomatoes, and the broth. Bring to a gentle simmer.
• Put the lamb gently back in the pot, with the thyme or herbes de Provence. If the broth does not almost cover the lamb, add a little water. Cover with a lid, and cook very gently for about 2 hours, turning the lamb after 40 minutes.
• After 2 hours, add the olives, and continue simmering slowly for another 20 minutes, or until tender when pierced with a fork.
• Remove the lamb, and transfer to a platter. Discard the thyme sprigs, and return the liquid in the pot to a boil, scraping up any browned bits from the pan bottom. Reduce to a sauce consistency, strain and press, reserving the juice, and adjust the seasonings. Skim off the fat, and pour the sauce into a small bowl. Carve the lamb, and serve surrounded with the olives and vegetables.

Steps:

• Combine lamb pieces, pepper, rind and 2 tablespoons of the olive oil in a large bowl.
• Cover and refrigerate 3 hours or overnight.
• Cook lamb on heated oiled griddle (or grill or BBQ) until browned all over and cooked as desired.
• Stand 10 minutes, slice thinly and cover to keep warm.
• Cook noodles in large pan of boiling water, uncovered until just tender; drain.
• Combine remaining olive oil, vinegar and 1 teaspoon of the garlic mayonnaise in jar, shake well.
• Gently toss lamb noodles, tomatoes and basil with vinaigrette in large bowl.
• Heat vegetable oil in large pan; deep fry onion rings, in batches, until browned and crisp.
• Drain on aper towel.
• Top noodles and lamb with onion rings and the remainder of the 1/3 cup of Garlic Mayonnaise.
• GARLIC MAYONNAISE: Blend or process garlic, egg yolk, water and juice until combined.
• With motor operating, gradually pour in oil and process until thick.