SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE
Steps:
- For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
- Preheat the oven to 450 degrees F.
- Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
- For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
- For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.
SPICE RUBBED LAMB WITH KUMERA AND FETA MASH
Make and share this Spice Rubbed Lamb With Kumera and Feta Mash recipe from Food.com.
Provided by Helen Hes
Categories Yam/Sweet Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Start with the mash. Peel and chop the potato and kumera and cook in boiling water till tender. Drain and add the milk, salt and pepper and mash well. Set aside and keep warm while the lamb is cooking.
- Spray the fillets on each side with olive oil spray. Combine the spices in a shallow bowl or plate and roll the lamb in the spices. Rub the spices into the fillets to coat them well.
- Heat a grill pan, fry pan or barbecue until medium hot. Cook the fillets for about 5 - 7 minutes on each side for medium rare lamb. Remove from the heat and leave to rest.
- In the pan you cooked the lamb in pour in the stock and red wine and deglaze pan. Reduce the liquid till it is slightly syrupy and turn off heat.
- Slice meat and serve with the mash and a green vegetable. Spoon sauce over the top and serve.
Nutrition Facts : Calories 712.6, Fat 45.6, SaturatedFat 23, Cholesterol 141.3, Sodium 1367.8, Carbohydrate 37.4, Fiber 5, Sugar 5.9, Protein 32.5
FETA-CRUSTED LAMB WITH RICH TOMATO SAUCE
As the lamb roasts, little nuggets of feta from the crust melt into the gutsy, tomatoey, garlicky sauce
Provided by Jane Hornby
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Marinate the lamb first. Put the racks into a non-metallic dish and mix the thyme, oil, lemon zest, garlic and half the oregano in a bowl. Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hrs. It's important that you cook the lamb from room temperature rather than fridge cold, so if you're cooking within 1 hr or so, leave it out of the fridge.
- For the sauce, finely chop the parsley stalks. Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil. Add the garlic and the stalks, then soften for 1 min. Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy, popping the cherry tomatoes with your wooden spoon to release all the juices and seeds. Chop the parsley leaves roughly and add half to the pan. Heat oven to 230C/fan 210C/ gas 8. Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and breadcrumbs in a bowl.
- When you're ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece. Sit the racks in the sauce, with the crust-side facing upwards. Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil. Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened. Leave to rest for 10 mins, loosely covered, so that the crust doesn't go soggy, then carve the lamb between each bone to make cutlets. Serve the crusted cutlets with spoonfuls of the intense, roasted-down tomato sauce, and the Easy buttered onion pilaf and Lemony greens (recipes below). Garnish with thyme.
Nutrition Facts : Calories 582 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.47 milligram of sodium
More about "spice rubbed lamb with kumera and feta mash recipes"
LAMB RUMP STEAKS WITH FETA KUMARA MASH - MY FOOD BAG
From myfoodbag.co.nz
Servings 4-5Energy 2138 kj511 kcalCarbohydrate 36.5gFat 28.0g
SPANISH ROAST LAMB WITH ROAST BABY KUMARA AND FETA
From myfoodbag.co.nz
SLOW ROAST LAMB WITH FETA MASH | MY KITCHEN STORIES
From mykitchenstories.com.au
HERBED LAMB STEAKS WITH KUMARA MASH AND GARDEN …
From myfoodbag.co.nz
SUMAC LAMB CHOPS WITH FETA-PEA MASH | CANADIAN …
From canadianliving.com
SPICE-RUBBED LAMB WITH KUMARA AND FETA MASH - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 30 minsCategory MainsCalories 394 per serving
LAMB LOIN WITH FETA AND WASABI CREAM AND A KūMARA SALAD
From recipes.co.nz
SPICE RUBBED LAMB WITH KUMERA AND FETA MASH - TEDHIKHEER
From tedhikheer.com
SPICE RUBBED LAMB WITH KUMERA AND FETA MASH FOOD
From topnaturalrecipes.com
SPICE-RUBBED LAMB WITH KUMARA AND FETA MASH - HEALTHY FOOD GUIDE
From old.healthyfood.com
SPICE RUBBED LAMB WITH KUMERA AND FETA MASH FOOD - HOME …
From homeandrecipe.com
MIDDLE EASTERN LAMB RUB RECIPE - THE SPRUCE EATS
From thespruceeats.com
SLOW ROASTED LAMB WITH FETA MASH - HONEST COOKING
From honestcooking.com
LAMB RUMP WITH PISTACHIO CRUST AND KUMARA MASH - MINDFOOD
From mindfood.com
SPICE-RUBBED LAMB WITH KUMARA AND FETA MASH - HEALTHY FOOD …
From pinterest.nz
SPICE RUBBED LAMB WITH KUMERA AND FETA MASH BEST RECIPES
From find-best-recipes.com
SPANISH ROAST LAMB WITH ROAST KUMARA AND FETA WHIP
From myfoodbag.co.nz
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #yams-sweet-potatoes #south-west-pacific #for-1-or-2 #main-dish #lamb-sheep #potatoes #vegetables #new-zealand #meat #number-of-servings
You'll also love