Braised Lamb With Honey And Almonds Recipes

Steps:

• In a small bowl, combine the mint, rosemary and garlic. Open up the lamb flat on a baking sheet and top with some salt and pepper, about 2 tablespoons of the honey and about three-quarters of the herb-garlic mix. Roll up the lamb and tie it with butcher's twine, then top with the remaining honey and herb-garlic mix. Refrigerate, uncovered, for about 2 hours to marinate, then let the lamb come to room temperature before cooking.
• Preheat the oven to 325 degrees F.
• Add the chicken broth, white wine, carrots, onions and fennel to a large Dutch oven, then set the lamb on top of the vegetables. Roast until the lamb registers an internal temperature of 130 degrees F (medium rare) on an instant-read thermometer, about 2 hours.
• Let the lamb rest on a cutting board for 15 minutes. Using a slotted spoon, transfer the vegetables to a serving platter.
• In a small bowl, use a fork to mash the butter and flour together to form a smooth paste. Place the Dutch oven with the pan juices over medium heat and bring to a simmer, then whisk in the butter and flour mixture. Bring to a boil and heat until thickened, about 3 minutes.
• Slice the lamb and serve with the vegetables and pan sauce spooned over.

Steps:

• Cut 2 pounds lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
• To the skillet, add onion, garlic, carrots, olives and cloves; cook until fragrant. Add wine, tomatoes with their juice and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Chopped toasted almonds and cilantro.

Steps:

• Put oil in a large, deep skillet over medium heat. Add onion and cook until quite soft, about 10 minutes. Remove with a slotted spoon and raise heat to medium-high. Add lamb chunks and adjust heat so pieces brown rapidly without burning. Season meat with salt and pepper as it browns.
• Turn off heat and wait for pan to cool a bit; pour off excess fat. Turn heat back to medium and add honey; cook, stirring, until honey has thinned and coated lamb. Stir in garlic, then add spices, reserved onions and the stock. Cover and simmer until meat is tender, an hour or more.
• Meanwhile, put almonds in a skillet, in one layer. Cook over medium heat, shaking skillet, until lightly browned and fragrant.
• Taste meat mixture and adjust seasoning as necessary. Stir in almonds and serve, sprinkled with a few drops of lemon juice and garnished with the parsley

Steps:

• For the lamb: Heat a medium size stockpot that can hold the lamb shoulder. Using a skewer, poke the lamb as deep as a sprig of rosemary. Completely insert rosemary in holes. (You can go around the top-side of the lamb like a crown.) Season the lamb well with salt and pepper. Mix together the flour, chile powder and cumin and rub on the lamb. Coat the pot with oil and sear the lamb on 1 side until brown. Rotate the lamb so all sides get brown, about 15-20 minutes total. Remove the lamb and set aside on a plate. Gently wipe out the pot and place back on high heat. Coat again with oil and saute the garlic, ginger, onions, carrots, celery and season. Add bay leaves and deglaze with red wine. Add the chickpeas, honey and soy. Add back the lamb and water to cover. Check for flavor of the braising liquid and season accordingly. Bring to a boil and reduce heat to simmer for about 3 to 4 hours, or until fork tender.
• Make the rice using Fuji technique and a rice cooker. Meanwhile, blanch the mint in salted water for 30 seconds and shock in ice water. In a blender, puree the mint with the honey, garlic and oil. Season and set aside. When rice is done, fluff with fork before serving.
• Plating: On a very large platter, make a large ring of rice. Drizzle the mint puree on the rice. Place lamb and vegetables in the middle. Pull out the rosemary 1/3 out to resemble a small crown. Serve family style with harissa on the side.

Steps:

• Finely grind star anise in spice grinder or in mortar with pestle. Rub half of ground star anise over lamb shanks. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot; brown on all sides, about 12 minutes per batch. Transfer lamb to bowl. Add 1 tablespoon oil to pot; add onions, celery, carrots and garlic and sauté until golden, about 10 minutes. Return lamb to pot. Add all stock, orange juice, peel and remaining star anise. Bring to boil. Reduce heat; cover and simmer until lamb is tender, about 1 hour 45 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.)
• Transfer lamb to large bowl. Cover with foil. Working in batches, transfer cooking liquid and vegetables to processor; puree until smooth. Return liquid to pot. Boil until liquid is reduced to 6 cups, about 20 minutes. Mix in honey. Season to taste with salt and pepper. Pour over lamb and serve.

Steps:

• Combine the lamb meat with the sea salt and Greek oregano, allow to rest, covered at room temperature, for one hour.
• Add all the remaining ingredients except the water or stock and combine well.
• Cover and refrigerate for at least 8 hours.
• Add the liquid and bake in a covered casserole at 350°F for approximately 2 1/2 - 3 hours.
• Remove and serve.

Steps:

• Season lamb with 1 teaspoon salt and 1/2 teaspoon pepper. Heat olive oil in a large pot over medium heat. Working in batches, cook lamb until golden brown on all sides, 7-8 minutes per batch. Using a slotted spoon, transfer browned lamb to a medium bowl and set aside.
• Add onions to same pot and cook over medium heat, stirring occasionally, until slightly softened and light golden, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant and beginning to brown, about 1 minute. Add wine and reserved browned lamb along with any accumulated juices. Simmer lamb until liquid is reduced by half, about 5 minutes. Stir in tomato juice, chicken broth, ground cumin, hot paprika, and 1/2 cup water; bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, until lamb is tender and sauce is thickened, about 1 hour 30 minutes.
• Add chopped carrot and cook uncovered, stirring occasionally, until carrot is tender and sauce is thickened, about 15 minutes. Stir in parsley. Transfer braised lamb to a large bowl. Garnish lamb with peas, almonds, and mint.

Steps:

• Wash and clean lamb shanks under cold running water.
• Rub with the dry spice mixture and lemon juice (keep for 15 minutes).
• In a pan heat oil and sauté the onions with bay leaves about 5 minutes.
• Add the ginger, garlic and add the dry rubbed lamb shanks.
• Sauté over low heat and allow the excess fate to render down.
• When the shanks are brown all over, remove from the pan and set aside.
• Drain excess fat and add in the rest of the onions and tomatoes.
• Sauté till the mixture is fairly thick and moisture has reduced (12 minutes).
• Add in the dry spices, ginger and garlic paste at once and sauté till the mixture starts sticking to the bottom (5 minutes).
• Add the lamb shanks and cover completely with water.
• Add the salt and cook covered in a 350°F oven for 2 hours or till tender and falling off the bone.
• Remove the shanks and keep warm. Reduce the sauce skimming any extra fat and add in the peppercorns, cream and yougurt.
• Check for seasoning and keep aside.
• In a hot pan heat oil and sauté ginger briefly. Add in the washed chard and wilt it down. Cook covered for about 6 minutes; add in the honey and salt and pepper.
• For the mashed potatoes, combine all ingredients in a MICROWAVE-PROOF dish and season with salt and pepper; enrich with buttermilk if desired.
• On a plate:.
• Scoop mashed potatoes in the center.
• Place sautéed chard in front of the potatoes. Serve 1 shank per person neatly arranged over the chard and sauce served on the side.
• You can garnish this dish with plantain chips to make a real hotel-style look.