QUICK LAMB RAGù
A simple sauce made mostly with pantry staples, this spicy, tomatoey take on a ragù, which is traditionally long-cooked, is unapologetically lamb-forward. If you prefer, you could use pork, beef or a mix of all three. Whatever you do, try not to skip the anchovies - they add a depth of flavor typically achieved by a long simmer, and anchovy-haters won't even know they are there.
Provided by Alison Roman
Categories dinner, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
- Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
- Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
- Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
- Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 555 milligrams, Sugar 7 grams
TOMATO SAUCE WITH LAMB AND PASTA
Provided by Mark Bittman
Categories dinner, quick, pastas, sauces and gravies, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the onions in the oil over medium heat, stirring until very soft, about 20 minutes. Add the thyme, garlic, pepper flakes, lamb juice and tomatoes and cook, stirring, until saucy, about 20 minutes.
- Stir in the meat and continue to cook, seasoning as necessary, until flavors meld, at least 15 minutes. Cook the pasta and serve with the sauce; garnish with cheese.
TOMATO SAUCE WITH LAMB AND PASTA
Steps:
- Cook the onions in the oil over medium heat, stirring until very soft, about 20 minutes. Add the thyme, garlic, pepper flakes, lamb juice and tomatoes and cook, stirring, until saucy , about 20 minutes. Stir in the meat and continue to cook, seasoning as necessary until flavors meld, at least 15 minutes. Cook the pasta and service with the sauce, garnish with cheese.
MINT-TOMATO SAUCE FOR LAMB
I received this fresh-from-the-garden recipe from a friend after my husband and I fell in love with it at her summer barbecue. We use it to accompany our Easter leg of lamb or grilled lamb chops, and end up sopping up the leftovers with bread as we can't stand to let it go to waste!
Provided by Shandeen Gemanis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 2.8 g, Fat 25 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 3.5 g, Sodium 432.9 mg, Sugar 1.6 g
LAMB MEATBALLS WITH SPICED TOMATO SAUCE
Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates. It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint. Ms. Goin first served the dish at one of her Los Angeles restaurants, and put it into ''The A.O.C. Cookbook'' (2013), devoted to that restaurant's food. A version of the dish was later introduced to the menu of her children's school. It can be cooked in an hour's time, not all of it busy, and served with pita or plain pasta, bulgur or couscous.
Provided by Sam Sifton
Categories brunch, dinner, lunch, weekday, sauces and gravies, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
- Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
- Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
- Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
- Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
- Top with crumbled feta and scattered mint.
HERBY BAKED LAMB IN TOMATO SAUCE
Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 4h20m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs.
- Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
- Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.
Nutrition Facts : Calories 595 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.51 milligram of sodium
SPRING PASTA BOLOGNESE WITH LAMB AND PEAS
This recipe is inspired by springtime and Bolognese bianco, or white Bolognese, a hearty Italian meat sauce made without tomato. It calls for ground lamb, but you can also use beef, pork or veal. The addition of cream to the simmering broth helps tenderize the lamb, and gives the sauce body. Incorporating starchy pasta water, then stirring it vigorously, creates a glossy, thick coating. Spinach, peas and lemon provide fresh, bright notes that balance the rich Bolognese. If fresh peas are available, cook them in the sauce for a few minutes before stirring in the spinach.
Provided by Kay Chun
Categories dinner, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large pot or Dutch oven, heat oil over medium. Add onion and carrot and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
- Add lamb, season with salt and pepper, and cook, stirring to break up the meat, until no longer pink, about 3 minutes. Stir in broth, heavy cream and rosemary, and bring to a boil over high heat. Reduce heat to medium, and simmer, partly covered and stirring occasionally, until mixture is thickened, about 30 minutes. (The sauce may look broken at first, but it will emulsify as it cooks.) Discard the rosemary sprig.
- As the sauce cooks, make the pasta: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
- Over medium heat, add the peas and spinach to the sauce and stir until spinach is wilted. Add the cooked pasta, butter and 1/2 cup of the reserved pasta cooking water to the sauce. Toss vigorously until sauce is thickened and coats the pasta, about 2 minutes, adding more pasta water if a looser sauce is desired. Remove from heat and stir in lemon juice, cheese and parsley. Season with salt and pepper.
- Divide pasta among bowls. Garnish with more cheese, parsley and black pepper.
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- Add 1-2 tbsp of olive oil to a Dutch oven or large pan and brown the lamb. Drain away the excess fat and transfer the lamb to a bowl.
- Add another 1-2 tbsp of olive oil to the same pan you browned the lamb in and saute the finely chopped carrot, celery and onion slowly until soft but not browned (about 10 minutes).
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