SLOW-COOKER LAMB WITH OLIVES AND POTATOES
Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 4h30m
Number Of Ingredients 12
Steps:
- Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
- Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
- To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.
Nutrition Facts : Calories 703 g, Fat 37 g, Fiber 4 g, Protein 46 g, SaturatedFat 12 g
HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD
Ask your butcher for quick-cooking lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.
Provided by Donna Hay
Categories HarperCollins Lamb Easter Spring Olive Cheese Oregano Rosemary Dinner Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 12
Steps:
- Tie the rosemary, thyme and oregano together with kitchen string. Heat the oil in a large non-stick frying pan over medium heat. Add the herbs and garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant. Remove from the heat and set aside. Place the lamb on a tray, sprinkle with salt and pepper and brush with some of the herb oil, using the herb bunch as a brush. Preheat a char-grill pan or barbecue over high heat. Cook the lamb for 2-3 minutes each side for medium rare, or until cooked to your liking. Place the olive, cucumber, mint, vinegar and 1 tablespoon of the herb oil in a bowl and toss to combine. Slice the lamb and serve with the green olive salad and goat cheese.
LAMB BRAISED WITH GREEN OLIVES
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 2h
Yield Four to six servings
Number Of Ingredients 10
Steps:
- Warm the oil in a large heavy skillet or Dutch oven, and saute the rosemary, garlic and red-pepper flakes over low-medium heat for 4 or 5 minutes, until the garlic begins to turn golden. Add enough lamb to fit comfortably in the pan, and saute, turning several times, until it is evenly browned. Transfer it to a platter. Repeat until all the lamb is cooked, adding oil as needed.
- Add the wine and the bouillon cube or broth to the skillet and cook over medium-high heat until the liquid has reduced by about half. Return the lamb to the pan, add the tomato, cover and cook over very low heat for about 1 hour, until the lamb is easily pierced with the tip of a knife.
- Let the lamb sit for a few hours or overnight and reheat it. Skim off any fat, cover and simmer for half an hour, stirring in the olives during the last 5 to 10 minutes. Adjust the seasoning with salt and pepper and serve.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 16 grams, Sodium 740 milligrams, Sugar 1 gram
BRAISED LAMB SHANKS WITH GREEN OLIVES AND APRICOTS
Steps:
- First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat. Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb. Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours.
- Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well. Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned flour; tapping off the excess.
- Preheat the oven to 350 degrees F.
- Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color. Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot. Strain marinade reserving the wine. Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes. Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot. Place in the oven for 2 1/2 to 3 hours.
- Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper. Pour the sauce over the platter and serve with some crusty bread.
GREEN OLIVE, LEMON, AND GARLIC-ROASTED LEG OF LAMB WITH POTATOES AND PAN GRAVY
Steps:
- Preheat oven to 450°F.
- With a vegetable peeler remove zest from lemon and reserve lemon. Pit olives. In a food processor finely chop zest, olives, garlic, and parsley with 2 tablespoons oil.
- Peel potatoes and cut into 1 1/2-inch pieces. In a large flameproof roasting pan toss potatoes with remaining 2 tablespoons oil to coat and season with salt and pepper. Arrange lamb on potatoes and with the tip of a sharp small knife cut small slits all over lamb. Rub olive mixture over lamb, pushing it into slits. Halve reserved lemon and squeeze juice over lamb. Season lamb with salt and pepper and roast with potatoes in middle of oven 20 minutes.
- Reduce temperature to 350°F.
- Roast lamb and potatoes, loosening potatoes from pan with a metal spatula and turning them occasionally, 1 hour more, or until a meat thermometer inserted into thickest part of meat registers 135°F. Transfer lamb to a cutting board and let stand while making gravy. Transfer potatoes to a large bowl and keep warm.
- Make gravy:
- In a cup with your fingers blend together flour and butter. Add wine and water to roasting pan and deglaze pan over moderately high heat, stirring and scraping up brown bits. Transfer mixture to a small saucepan and bring to a boil. Whisk in flour mixture, whisking until incorporated, and simmer gravy, stirring occasionally, 1 minute. With a slotted spoon remove any potato pieces from gravy.
- Garnish lamb with lemon halves and olive branches and serve with gravy and potatoes.
BRAISED LEG OF LAMB WITH OLIVES AND CELERY ROOT
This dish is based on the traditional Seven Hour Lamb, but has been modified for today's lamb, which is generally younger and more tender to begin with. It will be meltingly tender after about 4 to 5 hours in the oven. The lamb is served on a celeriac puree that is almost like a sauce. Adapted from Melissa Clark, NY Times.
Provided by threeovens
Categories Lamb/Sheep
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F.
- Rub the lamb all over with 1 tablespoon of oil and season with salt and pepper.
- Heat a medium saucepan, over medium high heat, and bring the stock and wine to a boil and let reduce for 10 minutes.
- Meanwhile, heat 2 tablespoons of oil in a large Dutch oven, over medium heat.
- Add onions to pot and cook, stirring occasionally, until softened, about 10 minutes.
- Add carrots, parsnip, 1/4 teaspoon salt, 1/4 teaspoon pepper, rosemary, sage and bay leaf; turn off heat and add enough stock to just cover the vegetables.
- Place the lamb, fatty side up, on the vegetables, and place in oven for 25 minutes.
- After 25 minutes, add remaining stock, cover pot, and reduce heat to 325 degrees F; cook 1 1/2 hours (pot should barely simmer, reduce heat, if necessary).
- Turn lamb over and cook an additional 1 1/2 hours, covered.
- Turn lamb over again, uncover pot and stir in olives; cook another half hour, turn lamb, and cook, uncovered a half hour more or until lamb is soft enough to cut with a spoon!
- Meanwhile, after the lamb has cooked about 3 hours, start the puree.
- In a large saucepan, combine celery root, peeled garlic, and bay leaves; pour in 12 cups of water and 2 tablespoons kosher salt.
- Turn burn to medium high heat and bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes.
- Drain, discard bay leaves, and transfer to a food processor.
- Add butter and nutmeg; process until smooth.
- Taste and add salt, if needed.
- When ready to serve, mash the minced garlic with 1/4 teaspoon salt to form a paste; stir into the lamb's pan juices.
- Serve with a bed of celery root puree, top with a piece of lamb, scatter some of the vegetables, and drizzle with pan juices.
Nutrition Facts : Calories 878.4, Fat 53.7, SaturatedFat 23.3, Cholesterol 203.3, Sodium 2411, Carbohydrate 29.1, Fiber 5, Sugar 7.4, Protein 52.8
SAUTEED LAMB WITH GREEN OLIVES
Provided by Colette Rossant
Categories dinner, main course
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 12
Steps:
- Pit the olives and blanch them in boiling water for 2 minutes. Drain and set aside. Blanch the tomatoes in boiling water for 2 minutes, then refresh them under cold water. Peel, quarter and seed the tomatoes and set aside.
- In a large, heavy casserole, heat the butter and oil over medium heat. Add the lamb. Raise the heat to high and brown the lamb on all sides. Sprinkle in the flour and stir and saute for 1 minute or until the flour adheres to the meat. Add the olives, tomatoes, bay leaves, thyme and crushed garlic. Season sparingly with salt and pepper. (The olives are salty.) Simmer, covered, for 45 minutes, stirring occasionally.
- Transfer the lamb, olives and the liquid to a deep serving bowl. Sprinkle with the chopped parsley. Serve with boiled potatoes or steamed rice.
BRAISED AND GRILLED BREAST OF LAMB
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 3 - 4 servings
Number Of Ingredients 18
Steps:
- The day before you are planning to serve the lamb, trim all surface fat from it. Select a heavy oven-proof skillet large enough to hold it. Preheat the oven to 300 degrees.
- Heat three tablespoons of the oil in the skillet. Add the carrot, celery, onion, garlic and parsley and saute until the vegetables begin to brown. Remove the vegetables from the pan, add the lamb and cook on both sides until it is lightly browned.
- Return the vegetables to the pan along with the thyme, bay leaf, peppercorns, wine and stock. Cover and place in the oven for about two-and-a-half hours, until the meat is very tender when pierced with a fork.
- Remove the lamb from the skillet and immediately pull out the bones. They should slip out easily. Place the lamb on a baking sheet lined with parchment paper, cover with another piece of parchment paper and weight with a board or a dish topped with a few tin cans. Refrigerate overnight.
- Simmer the cooking liquid down until it is reduced to about two cups, then strain and degrease it. You will need a third of a cup of this liquid; the rest can be frozen for another use.
- Mix the one-third cup of lamb liquid with the remaining ingredients except for the mache to make a sauce.
- To serve, cut the lamb into squares, strips or triangles. Broil or grill the pieces of lamb on each side until warmed and lightly seared. Serve with some of the leaves of mache on the side and drizzle the sauce on top.
LAMB SHANKS WITH CHICKPEAS AND OLIVES
Make and share this Lamb Shanks With Chickpeas and Olives recipe from Food.com.
Provided by misstasty
Categories One Dish Meal
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Finely slice the red onions and crush the garlic. mince up the anchovies.
- Combine with the chickpeas, lamb shanks, tin tomatoes, chili and rosemary in a slow-cooker or casserole dish.
- Season with salt and pepper. Cook in the slow cooker on low for 6-8 hours, or in the oven at 180C for 3 hours, stirring occasionally. You might need to add stock or water if cooking in the oven.
- Five minutes before serving stir through the pitted green olives coarsely chopped, and just before serving finish with stirring in the lemon zest and chopped parsley.
Nutrition Facts : Calories 942.1, Fat 45, SaturatedFat 17.5, Cholesterol 304.3, Sodium 1008.7, Carbohydrate 34.6, Fiber 7.4, Sugar 7.2, Protein 96.3
BRAISED LEG OF LAMB WITH POTATOES AND OLIVES
For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked alongside the lamb.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. Make 10 slits in lamb using a paring knife, and insert a piece of garlic into each. Generously season lamb with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear lamb on both sides until golden brown, about 5 minutes per side. Remove from heat, and add wine. Return to heat, and simmer for 1 minute. Add stock, remaining garlic, and the rosemary; bring to a boil. Cover with lid, and braise in oven for 4 hours.
- Add potatoes and olives, and continue to braise until lamb and potatoes are tender, 35 to 40 minutes more.
- Transfer lamb to a platter. Transfer potatoes and olives to platter using a slotted spoon. Strain pan juices, and skim fat from top; return to Dutch oven. Simmer over medium heat until reduced by half, 5 to 6 minutes. Spoon sauce over lamb.
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- Pat lamb shanks dry with paper towel and salt liberally on all sides. Heat oil over medium heat in large cast-iron Dutch oven. When hot enough that meat instantly sizzles when added to pan, brown shanks on all sides. You may need to do this in two stages, depending on size of pan. As shanks are browned, remove to plate and keep warm. Do not brown shanks too quickly or they will be dry. It should take about 15 minutes.
- When shanks are browned and have been removed to plate, drain all but film of fat from pan. Add carrots, celery, onion and bell pepper and cook, stirring, until vegetables begin to soften, about 10 minutes.
- Add garlic and cook, stirring, until garlic becomes very fragrant, about 5 minutes. Add tomato paste and cook, stirring, until you see dark streaks across bottom of pan where paste is browning, about 5 minutes. Add wine and stir to combine well.
- Place shanks on top of vegetables. Cover with sheet of aluminum foil to fit snugly against sides of pan. Cover tightly with lid and bake at 350 degrees 45 minutes.
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