LAMB CHOPS WITH LEMONGRASS AND GINGER
This delicious recipe is courtesy of Neil Perry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
Steps:
- Prepare marinade: Place the garlic, lemongrass, ginger, and salt in a mortar. Using a pestle, grind to a rough paste. Add cilantro and mint, and grind 1 minute more. Stir in oil.
- Place lamb chops in a shallow dish and pour over marinade; turn lamb to coat. Let stand 1 hour.
- Preheat a grill pan over high heat. Place lamb on grill and cook, turning once, about 2 minutes per side for medium-rare. Transfer to a plate, cover to keep warm, and let stand in a warm place, about 10 minutes.
- Divide lamb evenly between 4 plates. Pour any juices that have accumulated on the plate over lamb. Season with pepper and garnish each plate with a lemon wedge.
CHILLI GINGER LAMB CHOPS
Marinate your chops with ginger, lemon, chilli and cumin then chargrill until juicy in the middle
Provided by Sara Buenfeld
Categories Main course
Time 18m
Number Of Ingredients 7
Steps:
- Put the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning. Blitz with a hand blender until smooth, then use to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight.
- Heat a barbecue until hot. Barbecue the chops over the coals for 3 mins on each side until cooked but still pink and juicy in the centre.
Nutrition Facts : Calories 227 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 30 grams protein, Sodium 0.2 milligram of sodium
GINGER-LEMON ROAST LAMB
Ginger and lemon adds a distinctive flavour to lamb. This recipe can be transferred to any cut of lamb, or pork roast. A supermarket handout from the butcher shop featuring New Zealand Spring Lamb
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 1h51m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim any excess fat from lamb.
- Make 1/2 inch (1 cM) deep slits all over leg.
- In a small bowl, combine ginger, lemon rind, garlic, thyme, flour, salt and pepper.
- Stir in lemon juice to make paste.
- Coat lamb leg well, making sure it seeps into all the slits.
- Cover and refrigerate for at least 3 hours, or overnight.
- PREHEAT OVEN TO 450 degrees F (230C).
- Place lamb leg in shallow roast pan; pour wine into pan.
- Roast uncovered, 15 minutes.
- Reduce oven temperature to 325 degrees F (160C) and continue roasting for about 1-1/4 hour longer, or until internal temperature of meat is 130F (54C).
- Add water, if roast pan becomes dry.
- Remove lamb and let rest for 15 minutes under tent of foil, prior to carving.
- Skim fat from pan juices;.
- Add more water or wine, if necessary and bring to a boil, scraping up any brown bits from the pan.
- Dissolve cornstarch in 2 Tbsp (25mL) cold water and stir into pan.
- Cook, stirring all the while, until bubbly and thickened.
- Carve lamb leg and you would normally, and serve with your favourite vegetables, orzo or rice.
- Gravy on the side.
ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
- Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
- Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
AWESOME ROASTED LEG OF LAMB
WE RAISE OUR OWN LAMB AND HAVE EXPERIMENTED WITH IT FOR SOMETIME AND THIS IS OUR ALL TIME FAVORITE. THE WHITE GRAPE JELLY COMES FROM OUR VINES AND IS IN ITSELF THE BEST...
Provided by gusg5298
Categories Lamb/Sheep
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- PRE-HEAT OVEN TO 325.
- IN A LARGE ROASTING PAN,COVER BOTTOM WITH OLIVE OIL.
- IN CENTER OF ROASTER PLACE 2 SPRIGS OF FRESH ROSEMARY,TWO GARLIC CLOVES CRUSHED.
- TWO SMALL SLICES GINGER.
- PLACE THE LEG OF LAMB ON TOP OF THE HERBS.
- PEPPER LEG AND COVER LEG WITH WHITE GRAPE JELLY THOROUGHLY.
- PLACE IN OVEN AND ROAST 30minutes PER POUND.
- OR UNTIL IT COMES AWAY FROM BONE AND IS NICE AND DARK.
- WHEN COOKED REMOVE LEG AND SET ASIDE TO COOL SLIGHTLY FOR SLICING.
- WITH THE WONDERFUL AROMATIC DRIPPINGS REMOVE EXCESS FAT AND THE HERB REMAINS IN THE BOTTOM OF ROASTER.
- BOIL YOUR KETTLE AND ADD JUST ENOUGH WATER TO MAKE A LOVELY DARK GRAVY.
- YOU WILL NOT BELIEVE THE FLAVOUR OF THE GRAPE AND HERBS.
- YUM.
- SUGGESTED ACCOMPANYING VEGGIES.
- ROASTED SQUASH.
- GREEN BEANS WITH SLICED ALMONDS AND MUSHROOMS.
- IF YOU DO NOT PREFER THE SQUASH THEN ROAST THEN HALF POTATOES PAR BOIL AND ADD TO LEG FOR LAST 30 MINUTES THEY ARE EQUALLY AS ENJOYABLE.
- HOPE YOU ENJOY IT IS WONDERFUL.
- I USE YOUNG LAMB AND MAKE SURE IT IS WELL TRIMMED OF FAT.
Nutrition Facts :
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