ROASTED LAMB WITH COFFEE SAUCE
Found this on a lovely blog from South Africa (www.cooksister.com) whose author suggested using a de-boned neck roast with excellent results. She also suggested sides (garlic and sage sauteed potatoes and kale with Parmesan) that marry happily with our winter garden (lottsa black & curly kale). I found her comparison to a mole sauce intriguing - this is waaay easier to put together than mole. As we prefer our lamb medium-rare, I'll check with meat thermometer the first go-round. Be sure to pull the roast 10 degrees F before your preferred doneness & let it rest 20 minutes before cutting. It will continue to cook & the juices will settle - so you aren't left with dry slices/leftovers.
Provided by Busters friend
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 190C and lightly oil a roasting dish.
- Rub the salt, pepper and rosemary into the lamb and spread the mustard on top.
- Combine the coffee, cream, sugar and brandy in a pot over gentle heat, stirring until the sugar is dissolved.
- Place the lamb in the prepared roasting dish and pour the coffee cream over it. Roast for 30 minutes, then reduce the heat to 160C and roast for a further 15 minutes. Baste every now and again, picking up the caramelising juice at the bottom of the pan and brushing it over the lamb. Remove the lamb and allow to rest outside the oven for at least 10 minutes before carving.
- If your roasting dish can stand direct heat, add the chicken stock to the cooking juices and heat on top of the stove until it is bubbling, and allow to reduce slightly. Alternatively, pour off the cooking juices into a small saucepan and proceed as above.
- Slice the lamb thickly and spoon the juices over.
Nutrition Facts : Calories 806, Fat 52.4, SaturatedFat 22.6, Cholesterol 256.3, Sodium 2045.7, Carbohydrate 5.8, Fiber 0.7, Sugar 3.7, Protein 70.9
LASAGNA WITH ROASTED EGGPLANT-RICOTTA FILLING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Place the cherry tomatoes on a large baking sheet along with the thyme, oregano and garlic. Dress with 2 tablespoons of the EVOO, season with salt and pepper and toss to coat. Roast until the tomatoes burst, 35 to 45 minutes
- Brush the eggplant with the remaining 2 tablespoons EVOO and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast alongside the tomatoes until soft, 30 to 40 minutes.
- Let the tomatoes cool slightly, and then puree them with the basil in a food processor until smooth. Remove the skins from the garlic and puree the sauce with the roasted cloves before transferring the sauce to a bowl.
- When the eggplant has cooled, spoon out the flesh and add it into the cleaned bowl of the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks and some salt and pepper. Puree the mixture until smooth and season with more salt and pepper.
- Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish. Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella. Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce. Top the lasagna with the remaining mozzarella. Bake 1 hour. Let cool 20 minutes before serving.
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.
Provided by Julia Moskin
Categories dinner, vegetables, main course, side dish
Time 2h
Yield 2 main course servings, or 4 to 6 side dish servings
Number Of Ingredients 12
Steps:
- Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
- Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
- Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
- Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
- Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
- Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
- In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
- When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
- Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
Nutrition Facts : @context http, Calories 900, UnsaturatedFat 66 grams, Carbohydrate 28 grams, Fat 87 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 17 grams, Sodium 1240 milligrams, Sugar 9 grams, TransFat 0 grams
ROAST RACK OF LAMB WITH HERB SAUCE
The sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing. -Mya Zeronis, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings (1-3/4 cups sauce).
Number Of Ingredients 18
Steps:
- Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.
Nutrition Facts :
LAMB PAN SAUCE
Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 15m
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Pour red wine into the roasting pan in which the Lamb was cooked.
- Place over medium heat, and scrape up browned bits from bottom of pan.
- Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
- Strain sauce into a gravy boat, and serve hot with sliced lamb.
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- In a small bowl, combine the ancho powder, black pepper and cinnamon. Sprinkle the seasoning mix all over the lamb chops and let stand at room temperature for 30 minutes.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the pearl onions and cook until barely tender, about 4 minutes; drain. When the onions are cool enough to handle, cut off both ends and carefully peel, keeping the onions intact.
- Preheat the oven to 375°. Season the lamb chops with salt. In a large ovenproof skillet, heat the oil. Add the lamb chops fat side down (the edge of the chops) and cook over moderate heat until lightly browned, about 2 minutes. Turn the chops to one (flat) side and cook until lightly browned, about 2 minutes. Turn the chops over and add the onions to the skillet. Transfer the skillet to the upper third of the oven and roast the chops for 8 minutes. Turn the chops and roast for 2 minutes longer, until medium-rare. With a slotted spoon, transfer the chops and onions to a warm platter.
- Tilt the skillet and carefully spoon off most of the fat, leaving the lamb juices behind. Add the red wine to the skillet and bring to a boil, stirring to scrape up the browned bits, about 1 minute. Stir in the beef broth, coffee and tomato paste and boil, stirring, until reduced to 3/4 cup, about 3 minutes. Tilt the platter with the lamb and pour any accumulated juices into the skillet. Remove the skillet from the heat and swirl the butter into the sauce. Season with salt and pour the sauce over the chops. Serve the lamb chops right away.
THE 16 MOST DELICIOUS SAUCES TO SERVE WITH LAMB | KITCHN
From thekitchn.com
- Béarnaise Sauce. A derivative of Hollandaise sauce, Béarnaise ups the ante by adding shallots simmered in white wine vinegar, fresh cracked black pepper, and tarragon.
- Peppercorn Sauce. This spicy, slightly smoky, cream pan sauce is made from beef stock, peppercorns, shallots, brandy, and cream. Go to Recipe.
- Garlic Butter Sauce. Garlic and butter are a classic pairing for a reason, and these familiar flavors can help you get comfortable with the idea of adding lamb to the dinner queue.
- Grilled Lamb Chops with Herb Sauce. These flavorful grilled lamb chops come together in less than an hour, but are elegant enough for a special occasion.
- Chimichurri Sauce. The classic herb sauce can be spooned over cooked lamb or used as a marinade before it hits the flame. Lamb loves oregano and mint, but use the recipe as a guide, adding whatever fresh, green herbs you have on hand.
- Creamy Dill Dipping Sauce. This three-ingredient sauce (plus salt and pepper) is made with mayonnaise, fresh dill, and lemon juice. It's perfect for dipping meatballs or serving alongside slices of a roasted leg of lamb.
- 3-Ingredient Roasted Lemon Sauce. This easy lemon-garlic sauce is just the right balance of sweet with a hint of bitter, and goes with just about everything.
- Cool, Creamy Greek Tzatziki Sauce. Thick and creamy Greek yogurt is the base for this cool and creamy sauce. Fresh dill, mint, garlic, and cucumber make this the sauce that's just right for spreading over a lamb burger, dolloping on a gyro, or dipping slices of rosy roasted lamb in.
- Easy Pan Sauce. Skillet-seared lamb chops are one of life's little luxuries. Give them the finishing touch they deserve with an easy pan sauce. A splash of wine, a spoonful of mustard, a knob of butter, and a sprinkling of fresh herbs go a long way in making lamb feel even more special.
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