PASSOVER-INSPIRED BRAISED LAMB WITH DRIED FRUIT
This is a play on tsimmes, a traditional Jewish casserole. The flavors of North Africa and the Middle East are utilized for this lamb shoulder. Braising the meat in red wine yields a tender cut of meat without a lot of work.
Provided by Mark Bittman And Sam Sifton
Categories dinner, main course
Time 3h
Yield At least 8 servings
Number Of Ingredients 13
Steps:
- Season the meat with salt and pepper and put it in a pot that will fit it snugly and can later be covered. Add the spices and a 1/2 bottle of wine. Bring to a boil, lower the heat to a slow bubble, and cover. Cook about an hour, then add onion, garlic, ginger and dried fruit, and check to make sure the liquid isn't evaporating too quickly; turn and continue to cook. Add the remaining red wine if the mixture looks dry, but essentially cook this without fuss.
- When the meat is very tender - after about 2 1/2 hours - uncover. Check and adjust the seasoning as necessary, garnish and serve.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 39 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 17 grams, Sodium 797 milligrams, Sugar 9 grams
LAMB WITH RED WINE AND DRIED CHERRIES
Provided by Marian Burros
Categories dinner, appetizer
Time 40m
Yield 2 servings
Number Of Ingredients 5
Steps:
- If using a broiler, turn it on.
- Wash, dry and remove excess fat from the lamb. Cut into 1/4-inch thick slices.
- Mash the garlic and combine with the wine in a bowl large enough to hold the lamb. Add the lamb, and turn it to coat it with wine. Allow the lamb to marinate until time to cook, or at least 10 minutes.
- If using a stove-top grill, prepare it. Remove the lamb from the marinade and broil or grill until it is brown on both sides and pink inside, 7 to 10 minutes total.
- Add the cherries to the wine marinade, and boil until it is reduced by half. When the lamb is cooked, stir it into wine mixture. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 7 grams, Sodium 437 milligrams, Sugar 10 grams
ROASTED LEG OF LAMB WITH RED ONIONS AND SOUR CHERRIES
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Rub the lamb leg all over with olive oil, and then the pepper and basil. Let the lamb sit at room temperature for at least 20 minutes.
- Season the lamb all over with salt, set fat-side up on a rack in a shallow roasting pan, and roast for 30 minutes. Reduce heat to 350 degrees F. and continue to cook for about 1 hour. While the lamb is roasting, peel the onions, cut the ends off, and slice in half into 2 thick rings. Place into a baking pan, drizzle with olive oil, season with salt and freshly ground pepper, and roast alongside the lamb for the last 30 minutes or until they are soft and caramelized. The lamb is done when a thermometer placed in the thickest part of the leg reads 120 to 125 degrees F. Transfer lamb to a cutting board and let rest 10 to 20 minutes.
- Spoon off the fat from the roasting pan. Set the pan over 2 burners, add the red wine and balsamic and reduce by half, stirring and scraping up any browned bits from the bottom of the pan. Add the beef broth and reduce until sauce reaches desired consistency. Whisk in the sour cherries and butter. Season with salt and pepper and serve with slices of lamb and red onions.
LAMB CHOPS WITH DRIED CHERRIES AND PORT
Categories Passover Quick & Easy High Fiber Rosh Hashanah/Yom Kippur Dinner Lamb Chop Port Fall Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.
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ROASTED RACK OF LAMB WITH RED WINE CHERRY SAUCE
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5/5 (5)Total Time 55 minsCategory Main DishCalories 565 per serving
- Line a small sheet pan with foil. Remove the rack of lamb from the refrigerator, pat with paper towels to remove any moisture, then wrap each bone with foil.
- Score the fatty side with shallow cuts spaced about 1-inch apart. Score only through the fat and not so deep as to cut the flesh.
- Combine the thyme, garlic salt and pepper in a small dish and sprinkle the surface of the lamb, rubbing into the scored fatty area.
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3/5 (1)Total Time 4 hrsAuthor Rajat Parr
- Preheat the oven to 300°. In a medium saucepan, combine the olives with the sour cherries and 1 1/2 cups of the wine. Bring to a boil and simmer over low heat for 5 minutes. Cover and set aside.
- In a large enameled cast-iron casserole, heat the olive oil. Add the bacon and cook over moderate heat until the fat has rendered, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate.
- Season the lamb all over with salt and pepper. Add the roast to the casserole and brown it well on all sides over moderately high heat, about 8 minutes. Transfer the lamb to the plate with the bacon. Add the beef stock and the remaining red wine to the casserole and bring to a boil, scraping up the browned bits from the bottom.
- Return the lamb and the bacon to the casserole. Add the garlic, thyme, carrots, onions, bay leaves and peppercorns. Cover the casserole and braise the lamb in the oven for about 2 hours and 45 minutes, until very tender and an instant-read thermometer inserted in the center of the roast registers 180°.
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- In a food processor, pulse the basil leaves just until coarsely chopped. Add the olive oil and the coarsely ground black pepper and pulse just until a coarse paste forms. Rub the basil paste all over the lamb and set the roast on a rack set in a roasting pan. Let the roast stand at room temperature for 45 minutes to marinate. After 30 minutes, preheat the oven to 400°.
- Meanwhile, in a small heatproof bowl, cover the dried cherries with boiling water and let stand until plump, about 30 minutes. Drain.
- Season the lamb with salt and pepper. Roast it on the bottom shelf of the oven for 30 minutes. Reduce the oven temperature to 350° and roast the lamb for 1 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of the roast reads 125°.
- Transfer the roasted lamb to a carving board, cover the roast loosely with foil and let stand for 15 minutes.
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