ROASTED LAMB BREAST
You know I love lamb, as evidenced by the various chops, shanks, legs, and shoulders I've featured in the past. Here we have a brand new cut to celebrate, the lamb breast.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 2h55m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
- Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
- Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
- Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
- Remove lamb from oven and cut into four pieces.
- Increase oven temperature to 450 degrees F (230 degrees C).
- Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
- Bake lamb until meat is browned and edges are crispy, about 20 minutes.
- Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
- Serve lamb topped with parsley and vinegar sauce.
Nutrition Facts : Calories 622.3 calories, Carbohydrate 7.7 g, Cholesterol 180.4 mg, Fat 45.3 g, Fiber 2.8 g, Protein 46.2 g, SaturatedFat 16.8 g, Sodium 1301.6 mg, Sugar 1.8 g
SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
Provided by Crystal Hatch
Categories Snacks
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
- In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
- Cool for 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams
INDIAN-SPICED ROASTED CHICKPEAS
Spicy roasted chickpeas are crisp, spicy little nibbles. This is one snack that you can feel good about munching.
Provided by Naomi Witzke
Categories Appetizers and Snacks Beans and Peas
Time 2h35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
- Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 29.7 g, Fat 8.5 g, Fiber 5.8 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 652.8 mg, Sugar 1.2 g
MUSTARD-CRUSTED BREAST OF LAMB
Breast of lamb is a forgotten cut, which means it's great value, as well as deliciously tender when slow-cooked
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a roasting tin and brown the carrot, onions and garlic on the hob for about 5 mins. Add the thyme and bay leaves, then lay the lamb on top. Pour over the whole bottle of wine and about 350ml water, season well and cover tightly with a sheet of foil. Cook the lamb, undisturbed, for 2½ hrs, then remove from the oven. Leave the lamb to cool slightly before gently pulling out the bones. Pour the juices and veg into a container and chill. Can be prepared up to 2 days in advance and chilled.
- Increase oven to 200C/180C fan/gas 6. Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard. Pack over the breadcrumbs and drizzle with the olive oil. Bake for 30 mins until the crumbs are toasted and crisp.
- Meanwhile, lift the solid fat off the cold sauce and reheat the sauce on the hob. Lift the lamb onto a board and cut into pieces. Serve with the veg in their sauce, boiled potatoes and a watercress salad.
Nutrition Facts : Calories 799 calories, Fat 42 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 55 grams protein, Sodium 0.96 milligram of sodium
LEMON-SPICED CHICKEN WITH CHICKPEAS
A spicy, filling one pot that has a bit of added zing. Make it a mid-week must
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
- Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
- Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.
Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium
SPICY ROAST CHICKPEAS
A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!
Provided by Good Food team
Categories Snack
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.
Nutrition Facts : Calories 115 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein
BREAST OF LAMB ROASTED WITH ONION AND SPICED CHICK PEAS (GARBANZO BEANS)
Steps:
- Zest the lemon and juice half of it into a bowl. Add the same amount of olive oil, the oregano and season with salt and pepper. Slash the top of the lamb and rub the mixture into it. Sear the lamb for four-five minutes until it has some good colour on one side. Flip and cook for another couple of minutes. Place the lamb on top of the chickpeas and roast in a moderately hot oven Give the tray a shake a couple of times during cooking. Lift the lamb onto a cutting board and leave it to rest whilst you are plating up. Pile a heap of baby spinach leaves into the middle of a plate, top with the roasted chickpeas and hunks of meat that you have delicately carved/hacked mercilessly from the bones.
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