LAMB STEWED WITH TOMATO AND DRIED FRUIT
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large heavy bottomed pot, over medium-high heat, add 1/2 the olive oil and heat. When the oil is hot, brown the lamb. Add the onions and saute until soft. Add the tomatoes and all of the dried fruit. Season generously, to taste, with salt, pepper, cinnamon stick and spice blend. Simmer on a medium heat for about 1 to 1 1/2 hours, or until very tender.;
- Combine all ingredients in a mixing bowl. Season with salt and pepper. Garnish the lamb with a tablespoon of yogurt.;
- 1 tablespoon cumin seed
- 2 tablespoons cardamom seed
- 2 tablespoons coriander
- 1 tablespoon paprika
- 1 tablespoon black peppercorn
- 2 cinnamon sticks
- 1 tablespoon ground nutmeg
- 1 tablespoon cloves
- In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool. Grind in a coffee grinder to a fine power.
TOFU, GREENS AND SUN-DRIED TOMATO STRUDEL WITH RED PEPPER SAUCE
Categories Food Processor Cheese Dairy Leafy Green Pepper Soy Tomato Vegetable Appetizer Side Bake Vegetarian Dinner Tofu Kale Fall Healthy Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Cook kale in large pot of boiling salted water until tender, about 5 minutes. Drain. Cool; squeeze dry. Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 7 minutes. Cool.
- Finely chop tofu, cheeses, dill and flour in processor. Transfer to bowl. Stir in onion mixture, kale and sun-dried tomatoes. Season with salt and pepper.
- Preheat oven to 350°F. Spray large baking sheet with oil spray. Stack 2 phyllo sheets, one atop the other, on work surface; spray phyllo with oil spray. Top with 2 more phyllo sheets. Spray with oil spray. Repeat with remaining 2 phyllo sheets. Spread tofu mixture lengthwise down center of phyllo in 3-inch-wide strip, leaving about 1 1/2-inch border on each short side. Fold short sides of phyllo in over filling, then roll up into log, enclosing filling completely. Spray phyllo log with oil spray. Transfer strudel to prepared baking sheet.
- Bake strudel until golden brown, about 40 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.) Cool 10 minutes. Cut strudel crosswise into 6 pieces. Place on plates. Spoon Red Pepper Sauce alongside.
LAMB CHOPS WITH SUN-DRIED TOMATO BUTTER
Provided by Ruth Cousineau
Categories Food Processor Tomato Broil Quick & Easy Dinner Lamb Chop Walnut Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt.
- Preheat broiler. Lightly oil rack of a broiler pan.
- Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then broil on rack of broiler pan 4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato butter over chops.
SUN-DRIED TOMATO AND GARLIC-CRUSTED RACK OF LAMB
Provided by Michael Psilakis
Categories Garlic Lamb Tomato Roast High Fiber Dinner Rack of Lamb Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Tomato and garlic crust:
- Preheat oven to 350°F. Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil. Bake until garlic is tender, about 45 minutes.
- Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to bowl, cover, and chill.
- Lamb:
- Heat oil in heavy large skillet over medium-high heat. Add garlic and rosemary to skillet. Saute until garlic browns, about 5 minutes. Discard garlic and rosemary. Sprinkle lamb on all sides with salt and pepper. Add 1 rack to skillet, rounded side down. Sear until golden brown, about 5 minutes. Transfer rack to large rimmed baking sheet, rounded side up. Repeat with remaining lamb rack.
- Preheat oven to 450°F. Roast lamb 18 minutes. Remove from oven. Spread 1/3 cup tomato-garlic paste thinly all over top of each. Return to oven and roast until thermometer inserted into center registers 134°F, about 3 minutes longer. Let lamb rest 10 minutes. Cut between bones into individual chops and serve.
- WHAT TO DRINK:
- Black cherry fruit and a slightly spicy finish are a nice match for the garlicky lamb. Try Alpha Estate 2005 Xiñómavro (Greece, $36).
TAPENADE-STUFFED LEG OF LAMB
Steps:
- Preheat the oven to 350°F. Oil a roasting pan just large enough to hold the lamb. Place a rack in the pan.
- Stuff the lamb Unroll the lamb and spread the boned-out side with the tapenade. Roll up the lamb tightly. Tie it at 2-inch intervals with kitchen twine. With a small, sharp knife, cut slits 2 or 3 inches apart in the top of the roast. Push the garlic slices into the slits. Sprinkle the roast all over with the rosemary, salt, and pepper.
- Roast the lamb for about 1 hour and 15 minutes. To check for doneness, insert an instant-read thermometer in the thickest part of the meat. For medium-rare, the temperature should be 140 to 150°F. Cover loosely with foil and let the meat rest for at least 30 minutes before slicing.
- To serve Cut into thin slices.
LAMB AND DRIED-TOMATO STRUDEL
Steps:
- Cover stack of phyllo with 2 overlapping sheets plastic wrap and then a damp kitchen towel.
- Make filling:
- In a small bowl pour boiling water over tomatoes and soak 5 minutes. Thinly slice mushrooms. If using brine-cured olives, pit them. Thinly slice olives. Drain tomatoes well and thinly slice.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté mushrooms with salt and pepper to taste, stirring, until liquid they give off has evaporated. With a slotted spoon transfer mushrooms to a large bowl. Add lamb to skillet and cook, stirring and breaking up any lumps, until no longer pink. Transfer lamb with slotted spoon to bowl with mushrooms and discard fat. Stir tomatoes, olives, rosemary, basil, and red pepper flakes into lamb mixture and cool 10 minutes. Stir in feta, mozzarella, and salt and pepper to taste.
- Preheat oven to 425°F and lightly grease a large shallow baking pan.
- Stack phyllo between 2 sheets of wax paper and cover with a dry kitchen towel. On a work surface arrange two 20-inch-long sheets of wax paper with long sides overlapping slightly and facing you. Put 1 sheet of phyllo on wax paper and lightly brush with oil. On this, layer and brush 5 more sheets of phyllo in same manner. (Oiled phyllo stack should be 6 sheets thick.)
- Spread half of filling in a 3-inch-wide strip, mounding it, on phyllo 4 inches above the near long side, leaving a 2-inch border at each end. Using wax paper as a guide, lift bottom 4 inches of pastry over filling, folding in ends, and tightly roll up strudel. Carefully transfer strudel, seam side down, to baking pan and lightly brush with oil. Make another strudel with remaining ingredients in same manner.
- Bake strudels in middle of oven 25 minutes, or until golden. Cool strudels to warm in pan on a rack.
- Cut strudels into 1-inch slices with a serrated knife and serve slices warm.
More about "lamb and dried tomato strudel recipes"
SUN-DRIED TOMATO AND GARLIC-CRUSTED RACK OF LAMB
From kalofagas.ca
LAMB AND DRIED-TOMATO STRUDEL RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
LAMB FETA STRUDEL – LAMB RECIPES
From lambrecipes.ca
BEST LAMB AND DRIED TOMATO STRUDEL RECIPES - RECIPERT.COM
From recipert.com
SUN DRIED TOMATO AND HERB CHEESE STRUDELS RECIPE
From recipeland.com
SUNDRIED TOMATO AND GARLIC ROAST LAMB RECIPE | RECIPES.NET
From recipes.net
LAMB AND FETA STRUDEL – MEAT & POULTRY ONTARIO
From meatpoultryon.ca
SUNDRIED TOMATO AND GARLIC ROAST LAMB - CAFE DELITES
From cafedelites.com
ASTRAY RECIPES: LAMB AND DRIED-TOMATO STRUDEL
From astray.com
LAMB AND DRIED-TOMATO STRUDEL – WE LOVE GOD!
From welovegod.org
BEST LAMB AND DRIED TOMATO STRUDEL RECIPES
From alicerecipes.com
LAMB AND DRIED-TOMATO STRUDEL - BIGOVEN
From bigoven.com
JEWISH COOKERY | KOSHER RECIPES | MEAT STRUDEL
From jewishcookery.com
LAMB STEW WITH SUN-DRIED TOMATOES AND HERBS RECIPE - EAT …
From eatsmarter.com
LAMB SALMON BAKED IN STRUDEL DOUGH WITH SWISS CHARD, BRAISED TOMATOES ...
From bosskitchen.com
MEDITERRANEAN LAMB WITH SUN-DRIED TOMATOES AND OREGANO
From somersetfoodie.com
LAMB CHOPS WITH SUN-DRIED TOMATO AND BOCCONCINI PESTO
From dairyfarmersofcanada.ca
You'll also love