Lamb In Coriander Sauce Recipes

Steps:

• Marinate lamb cubes in mixture of olive oil, garlic, yogurt, soy sauce, mustard and thyme with pepper to taste for at least two hours, but preferably overnight.
• Thread lamb on skewers, alternating with pieces of onion and peppers.
• Combine yogurt, garlic, lemon juice and coriander leaves and season to taste with salt and pepper.
• Preheat grill or broiler. Grill lamb for five to seven minutes, turning once for medium rare; cook longer if you want it more well done. Garnish plates with coriander sprigs. Serve sauce separately in a small bowl.

Steps:

• Preheat broiler.
• With a mortar and pestle or in an electric coffee/spice grinder grind coriander seeds. Mince garlic and mash to paste with salt. In a bowl stir together coriander, garlic paste, and oil and rub onto chops.
• Arrange chops on rack of a broiler pan and broil 3 inches from heat 3 minutes on each side for medium-rare.

Steps:

• Preheat the oven to 325 degrees. Stir together the mustard, salt and pepper and rub the mixture all over the lamb. Spread the coriander seeds on a sheet of waxed paper and turn the lamb to coat it with seeds on all sides.
• Heat the oil in a large heavy ovenproof skillet over medium heat. Add the lamb and brown on all sides. Place the skillet in the oven and roast the lamb until medium rare, about 40 minutes.
• Remove the lamb from skillet and cover with foil to keep warm. Discard the fat. Add the demi-glace and Chartreuse to the skillet and simmer, stirring, over medium heat, for about 2 minutes. Stir in the orange juice, coriander, orange zest and pepper. Season with salt, if needed. Carve the lamb and serve immediately with a little sauce drizzled over the top.

Steps:

• Meatballs:
• Preheat oven to 350 degrees F.
• In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
• Sauce:
• In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
• To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
• In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.

Steps:

• Trim fat from chops and place them on a flat plate.
• Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover with plastic wrap and marinate in the refrigerator about 30 minutes.
• Heat a lightly oiled grill pan over high heat until almost smoking, then add the chops and sear for about 2 minutes, flip the chops over and cook for another 3 minutes for the medium rare or 3 1/2 minutes for medium.
• Allow the chops to rest 5 minutes before serving.

Steps:

• Rub a little oil onto each side of the lamb, then season to taste with salt and pepper. Grill, barbecue or fry over medium-high heat for 5 mins, then turn over and cook 5 mins more for medium; 7 mins more for well done.
• While the meat is cooking, whizz together the rest of the ingredients with the remaining oil in a blender or with a mortar and pestle, to a rough paste. Serve the chops with the pesto drizzled over.

Steps:

• Take the lamb out of the fridge while you chop the onions, squash and celeriac. Heat oven to 200C/180C fan/gas 6. Trim any excess fat off the leg of lamb, then cut a few slashes into the meat. Rub ½ tbsp oil and 1 tbsp ras el hanout over the lamb and season with salt and pepper. Put the onion, celeriac, butternut squash into a large roasting tin with the garlic. Toss with the remaining ras el hanout, remaining oil and some salt and pepper. Nestle the lamb into the tin and put in the oven to roast for 40 mins.
• Take the lamb out of the oven and leave to rest. Put the veg back in the oven for 20 mins. Meanwhile, blitz the coriander, cumin seeds, lemon zest, lemon juice and green chilli together in a mini food processor until finely chopped and vivid green.
• Carve the lamb, put on a platter, then pile on the veg. Sprinkle over some of the coriander mixture before taking the platter to the table for everyone to help themselves.

Steps:

• Make sauce:.
• Mix, then chill and set aside to serve with meat.
• Stir marinade ingredients together, set aside.
• Cube lamb and lay out in shallow dish/pan. Pour marinade over the lamb, and toss to coat.(Or do this in a ziplock baggie.).
• Place in fridge, and let marinate for several hours or overnight.
• Drain the meat, skewer, and grill for about 10 minutes, until browned, turning occasionally.
• Grill lemon wedges at the same time.
• Serve kebabs on a platter, garnished with the grilled lemons and extra rosemary sprigs and the bowl of coriander yogurt sauce for dipping.

Steps:

• Put each leg of lamb into a large sealable plastic bag, folding meat if necessary.
• In a bowl whisk together remaining ingredients and divide between bags. Seal bags, pressing out excess air, and stack in a shallow baking pan. Marinate lamb, chilled, turning it once or twice, at least 8 hours and up to 1 day.
• Prepare grill.
• Remove lamb from bags, discarding marinade, and grill on an oiled rack set 5 to 6 inches over glowing coals 8 to 12 minutes on each side (medium-rare for thin parts of meat and rare for thicker parts). (Alternatively, lamb may be broiled 3 to 4 inches from heat.) Cool lamb to room temperature. Lamb may be cooked 1 day ahead and chilled, wrapped well. Slice lamb thin and arrange on a platter. Bring lamb to cool room temperature, its surface covered with plastic wrap.
• Garnish lamb with herb sprigs and serve with chutney.

Steps:

• heat oil and in a large pan over medium heat add the lamb and cook stirring all the time until the meat is sealed.
• Add the onions and continue to fry for at least 5 minutes - adding a little extra oil or water if it looks like sticking.
• Add Chopped coriander, chilli, garlic and ginger and cook for just a few minutes more.
• Add the remaining spices, curry leaves, chopped tomato and salt, cook for another few minutes adding the water. bring to the boil, turn down heat and simmer for about 3/4 of an hour.

Steps:

• Divide lemon juice and garlic between 2 sealable plastic bags and put 6 tied chops in each bag, shaking to distribute marinade. Marinate 20 minutes. Grind coriander and red pepper flakes with a mortar and pestle or in an electric coffee/spice grinder, then pour onto a plate. Pat chops dry and season well with salt. Dip both sides of each chop into spice mixture to coat.
• Preheat oven to 450°F. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch). Transfer chops to a large shallow (1-inch-deep) baking pan as browned.
• When all chops are browned, roast in middle of oven 10 minutes for medium-rare. Remove string before serving.