LAMB SHOULDER ROAST WITH SPINACH & PINE NUTS
From Sunset Recipe Annual cookbook, 1991 edition. The intro to this recipe says, "Australian cooks bring a practiced skill to cooking lamb. It's as familiar on dinner tables there as beef and chicken are here. So it's only natural that cooks have discovered innumerable ways to vary presentations. Lamb-loving Westerners will also appreciate these new flavors. Dining out in Australia's largest city reveals some new trends in cooking lamb. Sydney's Macleay Street Bistro combines tradition and invention, braising lamb shanks in red wine to serve with lentils. To brighten the dish, chefs add a garnish of chopped fresh tomato, chive stems, and bouquet of mâche or tiny lettuce leaves."
Provided by mersaydees
Categories Lamb/Sheep
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Clean spinach by discarding roots, coarse stems, and yellowed leaves. Wash well. Stack leaves, then cut crosswise into about ½-inch-wide slivers. Set aside.
- In a 5- to 6-quart pan over medium heat, combine oil and nuts; stir often until nuts are golden, about 6 minutes. Using slotted spoon, transfer to a plate and set aside. Add onion to pan; cook, stirring often, until limp but not browned, 4 to 6 minutes. Add garlic, oregano, 1/8 teaspoon pepper, and spinach. Stir just until spinach is limp, about 2 minutes. Remove from heat and mix in crumbs and nuts.
- Trim fat from lamb. Lay meat flat, boned side up, and cover with plastic wrap. Using a flat mallet, pound meat gently and firmly to flatten evenly. Spread spinach mixture over the meat, leaving about a 1 ½-inch margin on all sides. Starting from the most irregular long side, roll meat up snugly. Use string to tie snugly at about 1 ½-inch intervals.
- Arrange meat, fat side up, on a rack in a 12- by 15-inch roasting pan. Sprinkle generously with pepper. Insert a meat thermometer in center. Roast, uncovered, in a 350°F oven until thermometer registers 145°F for medium-rare, about 1 hour and 15 minutes. Slice roast ½ inch thick. Add salt to taste.
Nutrition Facts : Calories 906.9, Fat 73.8, SaturatedFat 29.1, Cholesterol 218.3, Sodium 249.8, Carbohydrate 6, Fiber 1.8, Sugar 1.1, Protein 53.1
ROASTED SHOULDER OF LAMB
Steps:
- Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.
GREEK BRAISED LAMB SHOULDER ROAST
Ever go to a Greek restaurant and get a plate of lamb covered in tomato sauce and it falls off the bone? Well this is it!
Provided by Talal B.
Categories Lamb/Sheep
Time 3h5m
Yield 4 pounds, 6 serving(s)
Number Of Ingredients 10
Steps:
- Divide lamb into 6 equal size pieces.
- Combine all ingredients in a 14" saute pan, cover, simmer for 1 hour on lowest setting.
- Flip all pieces, cover, simmer for another hour.
- Flip all pieces, uncover, uncover, uncover, simmer for another hour.
- Serve with rice and smother with my Greek Tomato Sauce! https://www.geniuskitchen.com/recipe/greek-tomato-sauce-537571.
Nutrition Facts : Calories 947.5, Fat 70.1, SaturatedFat 28.9, Cholesterol 218.3, Sodium 322, Carbohydrate 21.1, Fiber 1.4, Sugar 1, Protein 55
STUFFED LEG OF LAMB
Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!
Provided by Patrick
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
- Preheat an oven to 400 degrees F (200 degrees C).
- Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
- Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
- In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
- Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 14.6 g, Cholesterol 132.1 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.2 g, SaturatedFat 13.3 g, Sodium 1092.5 mg, Sugar 0.8 g
LAMB & SPINACH SPANAKOPITA
Make this stunning spanakopita - 'spinach pie'. Traditionally made with filo pastry, feta and spinach, here we've added lamb, slow-cooked in stock
Provided by Esther Clark
Categories Dinner, Lunch, Main course, Supper
Time 3h35m
Number Of Ingredients 19
Steps:
- Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
- Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
- Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
- Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.
Nutrition Facts : Calories 784 calories, Fat 55 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium
RACK OF LAMB WITH SPINACH PINE-NUT CRUST AND MINTED PEA SAUCE
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make crust mixture:
- Preheat oven to 350°F. In a baking pan toast pine nuts in middle of oven until golden, about 10 minutes, and cool.
- Discard stems from spinach and coarsely chop spinach. Rinse spinach and drain in a colander. In a large heavy kettle cook spinach in water clinging to leaves, covered, 1 minute, or until just wilted. Drain spinach well in colander, pressing out excess liquid with back of a large spoon, and cool. Tear ham into pieces. In a food processor pulse spinach with nuts, parsley, ham, and butter until finely chopped and transfer to a large bowl. Stir in remaining crust ingredients until combined well. Crust mixture may be made 1 day ahead and chilled, covered.
- Increase temperature to 425°F. If leaving strip of fat on racks, score a diamond pattern on fat with tip of a sharp thin knife. Halve lamb racks to form six 4-rib pieces. Pat lamb dry and season with salt and pepper.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and lightly brown pieces 2 at a time, on all sides, about 1 minute total for each batch. Transfer pieces as browned to a large shallow roasting pan and arrange meaty sides up. Spread meaty side of each piece with 1 teaspoon mustard. Divide crust mixture into 6 portions and pat over mustard coating on each piece, gently pressing to help adhere.
- Roast lamb in middle of oven 25 minutes, or until a thermometer inserted 2 inches into center registers 135°F. for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
- Cut lamb into individual chops and serve with sauce.
More about "lamb shoulder roast with spinach pine nuts recipes"
STUFFED LAMB WITH SPINACH AND PINE NUTS RECIPE
From gordonramsay.com
Servings 6Total Time 3 hrsCategory Lamb
SPINACH-AND-PINE-NUT-STUFFED LEG OF LAMB - COUNTRY LIVING
From countryliving.com
Cuisine American, ItalianTotal Time 1 hr 30 minsEmail [email protected]Calories 511 per serving
ROAST LAMB SHOULDER RECIPE | BON APPéTIT
From bonappetit.com
ROAST SHOULDER OF LAMB WITH SPINACH STUFFING
From sainsburysmagazine.co.uk
STUFFED LAMB WITH SPINACH AND PINE NUTS | RECIPES
From gordonramsayrestaurants.com
HONEYED ROAST LAMB WITH SPINACH AND PINE NUTS | SAVEUR
From saveur.com
SPINACH, FETA AND PINE NUT STUFFED LAMB LOIN ROAST RECIPE
From australianlamb.com.au
LAMB STUFFED WITH SPINACH AND PINE NUTS - STARTS AT 60
From startsat60.com
SLOW-ROAST SPICED LAMB SHOULDER RECIPE | BON APPéTIT
From bonappetit.com
STUFFED LEG OF LAMB WITH RAISINS, SPINACH AND PINE NUTS
From familyspice.com
THE BEST ROASTED LAMB SHOULDER RECIPE - DIETHOOD
From diethood.com
SLOW COOKED LAMB SHOULDER | RECIPETIN EATS
From recipetineats.com
STUFFED LAMB WITH SPINACH AND PINE NUTS - BRENDA GANTT
From cookingwithbrendagantt.net
ROASTED STUFFED LEG OF LAMB WITH SPINACH AND PINE NUTS
From hillstreetgrocer.com
ROAST LAMB WITH PARSLEY & PINE NUT STUFFING - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROAST LEG OF LAMB STUDDED WITH SPINACH, PINE NUTS AND …
From thriftyfoods.com
STUFFED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
You'll also love