Seared Lamb With A Smoky Slather Recipes

Steps:

• Combine tea, cumin, salt, pepper, garlic, thyme leaves and olive oil, and mix well. Place lamb in a dish and rub half the tea mixture on one side. Turn it over and slather the second side. If possible, set aside at room temperature up to 3 hours.
• Heat oven to 450 degrees. Place turnips and potatoes in a saucepan of salted water, bring to a simmer and cook until tender, 15 to 20 minutes.
• As turnips and potatoes cook, place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 to 3 minutes. Place lamb in pan and sear until browned on the bottom, 1 1/2 to 2 minutes. Turn lamb and place pan in the oven. Roast for 12 to 15 minutes. An instant-read thermometer inserted in a thick part of the meat should register 120 degrees for medium-rare.
• Remove lamb to a cutting board. Place skillet back on stove. Drain turnips and potatoes, place in skillet and briefly roll them in the pan drippings to pick up some color. Transfer them to a bowl, cover and keep warm; your turned-off oven comes in handy here.
• Add wine to skillet and cook on medium, scraping the pan, until it's somewhat reduced. Whisk in butter, season with salt and pepper and turn off heat. Slice lamb and arrange on a large platter. Spoon turnips and potatoes around it. Briefly reheat the sauce, spoon it over the meat, drop a few sprigs of thyme on top and serve.

Steps:

• Make sure your lamb isn't too damp - pat it dry with kitchen paper if you need to, otherwise it won't colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
• Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
• In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy - how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You're unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.

Steps:

• Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the grill for 3 to 4 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover, and heat for 15 minutes, then turn burners to medium-high.)
• Mix the yogurt and mint together in a small bowl and set aside.
• Trim the lamb of most but not all fat and cut it into 32 large chunks, about 1 inch square. Add them to a large bowl with the olive oil, curry powder, salt and pepper, and toss well to coat, then thread onto 4 skewers.
• Put the skewers on the grill directly over the coals. Also put the peaches on the grill, cut side down, and cook until just slightly charred and softened, about 6 minutes. Take off the grill and cut into large wedges (about 6 per peach).
• At the same time, cook the lamb, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, about 2 to 3 minutes per side (8 to 12 minutes total) for medium rare. (To check for doneness, cut into one of the chunks and check to see if it is cooked to your liking - remove from the heat when it is slightly less done than you want it to be when you eat it.)
• Put the peaches and lamb into a large bowl. Add the garlic, basil, vinegar and Tabasco, toss to coat, season with more salt and pepper if needed, and serve (over rice if you wish), accompanied by the yogurt and mint.

Steps:

• Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Place in skillet and cook until chops reach 130 degrees on an instant-read thermometer, about 4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.