RACK OF LAMB WITH HERB CRUST, LAMB JUS AND RICE PILAF
Provided by Food Network
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Pull flaps off the racks of lamb and dice. Add the diced lamb to a saucepan and cook on low. Trim the bones, then add the trimmings to the pan. Add the sliced onion and garlic. Cook until the trimmings turn deep brown, then pour off the fat and add the Chardonnay.
- Reduce the liquid down to a glaze, then add 1/2 cup water. Cook for 1 hour, then strain and add 2 tablespoons butter.
- Preheat the oven to 375 degrees F.
- Place breadcrumbs on a cookie sheet and bake for about 10 minutes.
- Mix the arugula, basil, parsley and tarragon with the melted butter and breadcrumbs in a medium bowl. Sprinkle the racks of lamb thoroughly with the Espelette pepper and sea salt, then coat the racks with seasoned breadcrumb mixture.
- Increase oven temperature to 400 degrees F.
- Place the racks of lamb in a large casserole dish. Roast for about 20 minutes. Remove from the oven and cover with aluminum foil. Let the lamb rest for about 20 minutes. Strain the pan drippings and whisk in the remaining 3 tablespoons butter. Season with salt and pepper.
- Reheat the sauce and slice the racks. Gently sauce the lamb and serve with Arborio Rice Pilaf.
- Preheat the oven to 350 degrees F.
- Add the olive oil and 1 tablespoon butter to an oven-safe saucepan over medium heat. Add the onions and cook for about 5 minutes. Add the rice. Simmer for about 5 minutes, then add the lamb jus, saffron and 1/2 cup water and bring to a boil.
- Transfer to the oven and bake for about 18 minutes. Remove and let rest 10 minutes.
- Stir in the chives and remaining 2 tablespoons of butter. Season with salt and pepper.
TURKISH LAMB PILAU
Serve up a basmati rice one pot flavoured with cinnamon, mint and apricot, studded with tender lamb
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
- Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.
Nutrition Facts : Calories 584 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.4 milligram of sodium
CROWN ROAST OF LAMB WITH PILAF STUFFING
What makes a more impressive entree than this? Our pilaf features rice but with bulgur instead of the usual vermicelli, giving a satisfying chewy texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h55m
Number Of Ingredients 21
Steps:
- Roast:In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle.
- Place racks of lamb, fat-side down, on a work surface. Cut one-third of the way through flesh between each rib bone. (This will allow racks to fan open into a crown shape.) Stand racks upright, with fat sides touching. Thread a trussing nee- dle with kitchen twine, and run it horizontally through meat just below last rib bone on one rack, and straight through meat of opposite chop. Form a half-circle by pulling ends of twine together as tightly as possible; tie. Repeat process on opposite ends of racks to finish crown. Where racks are joined, tie rib bones together. Crown can be made up to a day in advance and stored, uncovered, in the refrigerator. (Or just ask your butcher to pre- pare the crown.)
- Stir together ground coriander, lemon zest, garlic, thyme leaves, oil, 4 teaspoons salt, and 1 teaspoon pepper until a paste forms. Spread mixture evenly over roast. Let stand at room temperature 1 hour.
- Preheat oven to 425 degrees with rack in bottom third. Place lemon wedges, thyme sprigs, and broth in a roasting pan. Place a flat rack over lemons, then center lamb on rack. Roast until a thermometer inserted into thickest part of roast (near but not touching bones) reads 140 degrees for medium-rare, 35 to 40 minutes. (Prepare pilaf while roast is in oven.) Transfer lamb to a platter; let stand 15 minutes. Remove rack, lemon wedges, and thyme from pan, reserving pan for gravy.
- Pilaf:Heat a large saucepan over medium-high. Swirl in 2 tablespoons oil. Add bulgur, rice, and onion; season with 1 1/2 teaspoons salt. Cook, stirring frequently, until mixture hasa nutty aroma and rice turns golden in places, 4 to 5 minutes. Stir in broth and 1 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until liquid has evaporated and bulgur is tender but still slightly chewy, 10 to 12 minutes. Remove from heat; let stand 5 minutes. Uncover and fluff with a fork, then stir in parsley, pine nuts, currants, lemon juice, and remaining 2 tablespoons oil. Spoon pilaf into center of finished crown roast on platter, if desired.
- Gravy:While lamb is resting, place roasting pan across two burners on medium-high. Add 1 1/2 cups broth; bring to a boil. In a small bowl, whisk remaining 1/4 cup broth with flour, then whisk into pan. Continue to boil, scraping up browned bits from bottom of pan, until gravy thickens slightly, 2 to 3 minutes. Remove from heat; stir in butter until melted and combined. Strain gravy through a sieve and serve, with lamb and pilaf.
SPICED LAMB PILAF
Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 17
Steps:
- Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
- Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
- Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.
Nutrition Facts : Calories 992 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium
MOIST GROUND LAMB PILAF
Number Of Ingredients 16
Steps:
- 1. Prepare the rice. Then place the ground lamb and everything else (except the cooked rice, yogurt, cilantro, black pepper, and almonds) into a large nonstick saucepan and cook, stirring as needed, over medium-high heat the first 2 to 3 minutes and then over medium heat until all the juices evaporate and the lamb is golden, 25 to 30 minutes.2. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook until most of it is absorbed, about 5 minutes.3. Add the cooked rice and cilantro. Cover the pan and cook over low heat, 5 to 7 minutes, to blend the flavors. Transfer to a serving platter, garnish with black pepper and almonds, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "moist ground lamb pilaf recipes"
INSTANT POT GROUND LAMB PILAF WITH SUN-DRIED TOMATOES …
From myheartbeets.com
4.4/5 (5)Estimated Reading Time 3 minsCuisine Italian
- Press the sauté button, add the oil and allow the pot to heat up for a minute. Then add the ground lamb, onion, serrano pepper, garlic to the pot. Cook until the lamb is no longer pink.
LAMB PILAF - CAROLINE'S COOKING
From carolinescooking.com
Ratings 3Calories 574 per servingCategory Main Course
- As above, do soak and rinse the rice a number of times before starting the dish - this helps to stop the rice clumping in the finished dish.
- Dice the lamb small, approx 1/3in/1cm cubes, peel and slice the onion and peel and coarsely grate the carrot.
- Heat the oil in a pan over a medium heat and add the lamb fat to render the fat - basically cook it and press it gently to release liquid fat. Remove the leftover pieces of fat.
- Add the chunks of lamb if not already cooked or if pink and brown all over - will only take a minute - then remove and set aside.
RUSSIAN LAMB PILAF (PLOV) RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (17)Total Time 1 hr 50 minsCategory Dinner, Entree, LunchCalories 524 per serving
MIDDLE EASTERN LAMB AND LENTIL RICE PILAF | RECIPETIN EATS
From recipetineats.com
5/5 (18)Total Time 20 minsCategory Midweek Meal, RiceCalories 404 per serving
LAMB PILAU / PULAO – A ONE-POT PAKISTANI LAMB PILAF …
From fatimacooks.net
BEST LAMB MEATBALLS RECIPE - HOW TO MAKE LAMB …
From delish.com
UYGHUR LAMB PILAF (POLO, 羊肉抓饭) - OMNIVORE'S …
From omnivorescookbook.com
MOROCCAN LAMB MEATBALLS | RECIPETIN EATS
From recipetineats.com
GREEK LAMB PILAF RECIPE | MYRECIPES
From myrecipes.com
4/5 (9)Total Time 38 minsServings 4Calories 446 per serving
SHILA PLAVI RECIPE (PEPPERY GEORGIAN LAMB PILAF) | SAVEUR
From saveur.com
LEFTOVER LAMB PILAU RECIPE - BBC FOOD
From bbc.co.uk
SPICED LAMB PILAF - GOOD HOUSEKEEPING
From goodhousekeeping.com
LAMB PILAF RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
INSTANT POT PILAF WITH GROUND LAMB, ALMONDS & FIGS
From instantpoteats.com
MOIST GROUND LAMB PILAF RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOIST GROUND LAMB PILAF - DVO.COM
From dvo.com
You'll also love