LOBSTER FRA DIAVALO WITH RICOTTA CAVATELLI
Steps:
- Fit electric mixer with a dough hook. In the bowl of the mixer, combine ricotta, flour, 1 tablespoon oil, and salt. Form a well in the middle of the mixture and crack yolks into middle of the well. Using the dough hook, mix until the ingredients just come together. Wrap dough in moist towel and let rest in a warm location for 10 minutes. Roll dough through a pasta machine starting at the largest setting and slowly working to the number 4 setting. Take the sheet of dough and cut into strips about 1/2-inches wide by 10 inches long, then pass through cavatelli machine. Place the pasta on sheet tray and freeze until ready to use.
- Bring 2 large pots of water to boil and salt heavily (salty like the sea). While water is coming to boil, pass tomatoes through a food mill and then chinoise to remove seeds. Set aside. Thinly slice garlic and set aside. Remove the tail and claws of the lobsters and place the claws in 1 of the pots of boiling water. Turn the heat off and wait 2 minutes. Add the tails. Let steep 6 minutes more and remove tails and claws to ice water. When cooled, remove meat, chop and reserve. Add cavatelli to other pot and cook about 8 minutes.
- In saute pan, heat 4 ounces oil and add garlic, cooking 1 minute until garlic starts to just brown. Add sliced chili and cook 1 more minute. Stir in 1/4 cup dry white wine, cooking 1 minute, then add tomato puree. Cook 3 minutes more. When pasta is cooked, add it to the sauce with the lobster and cook 2 minutes. Add butter and turn off heat. Stir and season, to taste, with sea salt and white pepper.
- To serve, divide the pasta among 4 bowls, tear the basil leaves with your hand and sprinkle over the top of the pasta. Drizzle with extra-virgin olive oil.
SLOW-ROASTED ANDALUSIAN-STYLE LAMB AND POTATOES
Categories Lamb Potato Roast Easter Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside. Crush bay leaves.
- Combine half of potatoes with 1 tablespoon oil and 1 crushed bay leaf in a large roasting pan; season with salt and pepper and toss to coat. Spread out potatoes in a single layer.
- Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up sides of lamb, seasoning with salt and pepper and drizzling with remaining 6 tablespoons oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil.
- Roast until lamb is very tender, 3-4 hours. Remove foil and increase oven temperature to 425°F. Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer. Let rest in roasting pan for 15-20 minutes. DO AHEAD: Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing.
- Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.
ROASTED LEG OF LAMB WITH YUKON GOLD POTATOES
Provided by Bruce Aidells
Categories Lamb Potato Marinate Roast High Fiber Father's Day Dinner Rosemary Family Reunion Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 1/4 cup oil, lemon juice, and 2 teaspoons pepper into rosemary paste.
- Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2 inch apart. Spread 5 tablespoons rosemary paste over lamb, working into slits. Turn lamb over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan; chill overnight.
- Preheat oven to 425°F. Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes.
- Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.
- Reduce oven temperature to 350°F. Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over; brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter; let rest 20 minutes. While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through.
- Arrange potatoes and lamb on platter.
- What to drink:
- The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.
MASTELO (LAMB IN OVEN WITH WINE AND DILL) WITH POTATOES
Specialty of the island of Siphnos (Greece). If you might use a wooden oven it will taste much better, of course!
Provided by Artandkitchen
Categories One Dish Meal
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put on the bottom of your ceramic pot the wine-twigs crosswise forming a grid.
- Put the pieces of meat over the wine-twigs. If you like you can roast the meat in a frying pan with some olive olive oil in advance.
- Spread one tablespoon of dill on the meat.
- Cover your meat with feta (optional), potatoes and add salt, pepper and the remaining dill.
- Add the wine and the olive oil.
- Cover the ceramic pot with the cover or with tinfoil.
- Put it in the oven for 2 hours at 200°C During cooking check from time to time if there is enough liquid; if necessary add some wine.
- If you wish a very tender preparation, continue to cook for 1-3 hours at 120°C.
- Note: I use a "Römertopf" for this recipe (link: http://www.roemertopf.de/english/).
Nutrition Facts : Calories 1065.8, Fat 59.7, SaturatedFat 20.9, Cholesterol 244.8, Sodium 784.2, Carbohydrate 45.9, Fiber 5.6, Sugar 2.5, Protein 70.2
More about "mastelo lamb in oven with wine and dill with potatoes recipes"
NUTRITIONAL FACTS: - FOOD.COM
From food.com
MASTELO LAMB IN OVEN WITH WINE AND DILL WITH POTATOES RECIPES
From findrecipes.info
ITALIAN LAMB AND POTATO CASSEROLE | RICARDO
From ricardocuisine.com
MASTELO (LAMB IN OVEN WITH WINE AND DILL) WITH POTATOES
From recipewise.net
LEG OF LAMB COOKED OVER NEW POTATOES WITH SPICY MINT-RUM …
From foodandwine.com
DANISH ROAST PORK, DUTCH ‘HOT LIGHTNING’ POTATOES, ROMANIAN …
From theguardian.com
ABBACCHIO AL FORNO (ROAST LAMB WITH POTATOES) - FOOD52
From food52.com
BRAISED LAMB WITH POTATOES RECIPE - FRéDéRIC MORIN - FOOD & WINE
From foodandwine.com
GREEK ROAST LAMB FROM SIFNOS -MASTELO | AKIS PETRETZIKIS
From akispetretzikis.com
LAMB IN WHITE WINE WITH LEMONY ROAST POTATOES
From houseandgarden.co.za
LAMB IN WHITE WINE RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
THE DAILY MEAL
LAMB MASTELO (BRAISED LAMB FROM SIFNOS) - SWEET GREEK …
From mysweetgreek.com
ROASTED LAMB AND POTATOES IN WHITE WINE - YOUTUBE
From youtube.com
RECIPE: OVEN-BAKED LAMB AND POTATOES — THE CHEEKY CHEF
From lindasarris.com
OVEN ROASTED DILL POTATOES - CREME DE LA CRUMB
From lecremedelacrumb.com
MASTELO (LAMB IN OVEN WITH WINE AND DILL) WITH POTATOES …
From pinterest.com
BARILLA® LOBSTER LINGUINE WITH DRY MARSALA WINE SAUCE & CONFIT …
From barilla.com
LAMB WITH DILL IN THE OVEN - KATERINASKOUZINA.COM
From katerinaskouzina.com
GRILLED LOBSTER TAIL RECIPE | MCCORMICK
From mccormick.com
You'll also love