SUMAC OREGANO CRUSTED LAMB FILLET
This is a quick recipe to make and can be on the table in 30 minutes. I served mine over couscous Tabbouleh and it went very well with this, I buy quick cooking couscous tastes great and is done in a minute.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine sumac, oregano and flakes in a shallow bowl or a plate.
- Beat egg with water in another bowl.
- Place flour in shallow bowl or plate.
- Coat each fillet in flour, then dip into egg mixture and finally coat in spice mixture.
- Heat oil in a large frying pan and cook lamb until browned on both sides and cooked as desired.
- Leave to stand 5 Min's, then slice thickly.
Nutrition Facts : Calories 1002.9, Fat 71.1, SaturatedFat 26.5, Cholesterol 200.9, Sodium 525.5, Carbohydrate 45.6, Fiber 3.1, Sugar 3.5, Protein 42.4
MOROCCAN LAMB FILLET (BACKSTRAP)
This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I think there would be enough marinade mix for 3, so I have listed 2-3 below. Prep time does not include marinating time.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 18m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
- Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
- Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
- Serve lamb over couscous with a mint yogurt sauce.
SLOW-ROAST SPICED LAMB SHOULDER WITH SUMAC ONIONS
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.
Categories Bon Appétit Dinner Lamb Spice Coriander Cinnamon Cardamom Lemon Juice Mint Parsley Roast Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 16
Steps:
- Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
- Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.
- Let lamb sit out on counter at room temperature 1 hour before roasting.
- Place a rack in middle of oven; preheat to 275°F. Transfer lamb to a roasting pan and pour in 3 cups water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3-3 1/2 hours. Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.
- Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.
- Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.
SESAME CHILI AND PARSLEY CRUSTED LAMB FILLETS
This is another really quick recipe to make with the end resulting in a lovely tender lamb fillet. I cooked this in a frying pan but this could also be cooked on the BBQ. I do not like my lamb overcooked and like it pink in the centre. I cook mine about 5-8 Min's a side depending on the thickness. I then cover it and let it stand for a further 5 Min's, this additional standing time cooks the lamb just the way I like, but cook as you prefer. I served mine with French Tart's Recipe#208297 which went really well with this.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine sesame seeds, chili flakes and parsley in a bowl.
- Combine lamb fillets in a large bowl with the oil.
- Place lamb one at a time in sesame seed mixture and coat each fillet all over.
- Cook either on a lightly oiled grill plate, fry pan, or on the BBQ until browned on both sides and cooked as desired. Cover and stand 5 Min's then slice thickly.
- I served mine over fruity saffron rice, but it also goes well with a crisp green salad topped with tomatoes and bocconcini.
Nutrition Facts : Calories 245.8, Fat 23.6, SaturatedFat 3.3, Sodium 4.9, Carbohydrate 6.6, Fiber 3.3, Sugar 0.2, Protein 4.9
LAMB FILLET WITH ORANGE, REDCURRANT AND MINT SAUCE
This was in Melbournes Herald Sun Newspaper yesterday. It looks fast and tasty, and I love lamb! They suggested 3 minutes would be enough cooking time for the fillets, but I think a little more would suit me!
Provided by JustJanS
Categories Lamb/Sheep
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly.
- Cook for a couple of minutes (this can be done in advance).
- Season the lamb and oil the outside lightly.
- Put in a hot pan and brown on all sides.
- Cook until done to your liking-I would cook a small thin fillet for about 5 minutes.
- Remove to a warm plate and cover loosely with foil or another plate.
- Tip the sauce into the lamb cooking pan, and boil quickly.
- Serve the lamb sliced diagonally with plenty of sauce poured over.
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