LAMB WITH THYME-ROASTED POTATOES
Sunday lunch doesn't have to be stressful - just pop a leg of lamb and herby sliced potatoes into one big dish
Provided by John Torode
Categories Main course
Time 2h30m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Pierce the lamb all over with a sharp knife and push garlic halves into the holes. Rub the oil all over the lamb and season well. Scatter half the thyme on top, than place the lamb on a wire rack over a roasting tray. Roast for 30 mins.
- Meanwhile, in a small pan, bring the stock and butter just to the boil. Carefully lift out the lamb and wire rack. Tip the potatoes into the tray and pour over the buttery stock. Season and sprinkle on the remaining thyme. Mix everything well, shaking the tray until the potatoes are in an even layer. Place the rack and lamb back on top and cook for 1 hr.
- After 1 hr, increase oven temp to 220C/200C fan/gas 8 and remove the lamb. Cover loosely and transfer to a warm place to rest for 30 mins before carving. Continue cooking the potatoes while the lamb rests until they are golden and starting to crisp. Return the lamb to the top of the potatoes, pour over any resting juices and carve over the potatoes so all the juices fall onto them.
Nutrition Facts : Calories 654 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 0.45 milligram of sodium
LAMB, POTATO AND LEMON THYME CASSEROLE
Lamb is beautifully complimented by garlic and lemon thyme. This smells so good and has a lovely delicate and unusual flavour.
Provided by dale7793
Categories Lamb/Sheep
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown the lamb in a skillet or frypan.
- Combine the chopped garlic and lemon thyme leaves.
- Place all of the thinly sliced potato in a large bowl and mix with the garlic and thyme mixture.
- You can also add salt and freshly cracked black pepper here if you wish.
- Place half of the potato mix in a casserole dish, top with the lamb and cover with the remaining potato making sure you get all the garlic and thyme into the casserole.
- Pour the stock into the casserole until the potatoes are just about covered but not quite.
- Bake at 160-180 degrees C for about an hour until the potatoes are very tender.
- You can bake it with a lid on for a soft top or off for crispy potato slices on top.
- This will fill your house with the mouthwatering smell of lemon thyme.
- The lemon thyme has a delicious delicate taste so don't overpower it with too much salt and pepper.
Nutrition Facts : Calories 168.5, Fat 0.2, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 38.2, Fiber 4.8, Sugar 1.7, Protein 4.5
LAMB STEW WITH LEMON AND THYME
Provided by Moira Hodgson
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cut the lamb into one-and-a-half-inch cubes and trim off the fat. Pat the cubes dry with paper towels and sprinkle with flour.
- Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
- Remove and add the shallots, leeks, garlic and thyme. Brown lightly and return the lamb cubes to the casserole.
- Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low. Place the cover on the pan slightly askew.
- Cook for 45 minutes to an hour, until the lamb is tender. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 628 milligrams, Sugar 4 grams, TransFat 0 grams
LAMB STEW WITH LEMON AND THYME
This stew can, surprisingly, be made in just over an hour if you're efficient. Adapted from a recipe by Nick Kindlesperger at Serious Eats. http://bit.ly/fkGQ5w
Provided by DrGaellon
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pat lamb dry with paper towels. Toss lamb cubes with flour in medium-sized bowl. Shake off excess flour and set aside on a wire rack.
- Pour oil into Dutch oven set over medium-high heat. When oil is shimmering, add lamb. Cook lamb until browned on each side, about eight minutes total. Remove lamb to a plate and set aside.
- Add shallots, leeks, garlic, and thyme to Dutch oven. Cook, stirring often, until leeks are lightly browned, about four minutes.
- Add stock, white wine, lemon juice, and lemon zest to pot. Scrape up any browned bits from bottom of Dutch oven with wooden spoon. Season with a pinch of salt and pepper, and return lamb to Dutch oven.
- Turn heat to high and bring to boil. Reduce heat to a simmer, and partially cover. Cook, stirring frequently, until lamb is very tender, 45 minutes to an hour.
- Season to taste with salt and pepper. Sprinkle with chopped parsley and serve with boiled potatoes.
LAMB CASSEROLE
This is an adaptation of a lamb shank recipe I found in a magazine. I don't know the name of the magazine and I have made a few changes. This is great on a cold winters night.
Provided by Honni
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Toss diced lamb in plain flour with salt& pepper.
- Heat oil in large frypan and cook lamb until brown.
- Remove from pan and set aside.
- Add garlic, onion, carrots, wine and bring to boil.
- Add beef stock, tomatoes, anchovies, chilli and basil, stir to combine.
- Return lamb to dish and bring to boil.
- Cover frypan and reduce heat to med-low (if it starts to stick to the bottom of the pan the temp is too high) and cook for 2 to 2 1/2 hours, stirring occasionaly.
- When cooked add diced olives and balsamic vinegar and simmer for 5 minutes.
- Serve with a side of your choice.
- My husband likes this served with mashed potato and green beans.
LANCASHIRE HOT POT
Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.
Provided by HEATHER.WRAY
Categories World Cuisine Recipes European UK and Ireland English
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
- Preheat oven to 375 degrees F (190 degrees C).
- Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
- Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g
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