SKEWERED LAMB WITH BLACKBERRY-BALSAMIC GLAZE
This dish proves that it takes only a couple of simple, high-quality ingredients to make a phenomenal main dish. I love serving these at parties, but they're also good for an
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the spreadable fruit, vinegar, rosemary and mustard. Pour 2/3 cup marinade into a shallow dish; add lamb. Turn to coat; cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting., Drain lamb, discarding marinade in dish. Thread lamb onto 6 metal or soaked wooden skewers. Place kabobs on greased grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 10-12 minutes, turning once and basting frequently with reserved marinade. Sprinkle with salt before serving.
Nutrition Facts : Calories 255 calories, Fat 9g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 264mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
LAMB WITH BLACKBERRY SAUCE
I love lamb, growing up with it on the farm. But, there are times that you just can't stand one more "lamb with mint jelly" recipe. This is the one recipe you serve for that Special Occasion; I serve Spinach timbales and Mashed Sweet Potatoes with this dish.
Provided by The_Swedish_Chef
Categories Lamb/Sheep
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the chopped shallots and garlic in hot olive oil until translucent.
- Mix the blackberry pulp, honey, clove, cardamom, and jalapeño; then add the port.
- Reduce to half, then add the add remaining ingredients.
- Grill the lamb chops for about 4 minutes each side for medium.
- Serve with sauce.
Nutrition Facts : Calories 492.2, Fat 26.8, SaturatedFat 11.3, Cholesterol 70.3, Sodium 62.5, Carbohydrate 22.9, Fiber 4.1, Sugar 13.4, Protein 16.9
SKINNY LAMB CHOPS WITH BLACKBERRY-RED WINE SAUCE
58% less sat fat • 59% fewer calories than the original recipe. Here's a recipe for a special dinner. The fruit sauce is impress-your-guests lovely but oh, so easy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- For sauce: In a large skillet, heat oil over medium heat. Add pear, green onions, and cloves; cook about 3 minutes or just until pear is tender.
- Add blackberries; reduce heat. Cook for 3 minutes, stirring often; remove from heat. Stir in red wine vinegar. Set aside to cool.
- In a small bowl, stir together allspice, salt, and pepper. Sprinkle evenly over chops; rub in with your fingers. Place chops on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare doneness (145°F) or 15 to 17 minutes for medium doneness (160°F).
- Serve lamb with sauce.
Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 lamb rib chop plus 1/4 cup sauce, Sodium 200 mg, Sugar 7 g, TransFat 0 g
RACK OF LAMB WITH BLUEBERRY SAUCE
In this rack of lamb recipe, we're actually roasting the meat over the sauce. And not just any sauce: we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
- Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
- Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
- Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
- Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
- Remove lamb to a cutting board to rest about 5 minutes.
- Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
- Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.
Nutrition Facts : Calories 831.5 calories, Carbohydrate 10.4 g, Cholesterol 201.8 mg, Fat 62.1 g, Fiber 1.1 g, Protein 44.9 g, SaturatedFat 26 g, Sodium 238.1 mg, Sugar 5 g
CORIANDER LAMB RACK WITH BLACKBERRY SAUCE
i found this recipe in the november (2003) issue of health magazine, when i was searching for an impressive meal to fix for a date. this did the trick. i hope you enjoy as much as we did.
Provided by Pepper Monkey
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425.
- Combine blackberries, broth, honey and cardamom in a saucepand and bring to a boil.
- simmer for 3-5 minutes.
- crush the blackberries with a fork.
- Place berry sauce in a blender and blend until smooth.
- Place coriander and peppercorns in a grinder or food processor, pulse until coarsely ground.
- stir in salt.
- brush lamb with olive oil and rub coriander mixture onto lamb.
- Wrap the the ends of bones with fiol and place lamb fat side down in a roasting pan coated with cooking spray.
- roast for 18 minutes or until the meat thermometer reaches 135 degrees.
- let stand for 5 minutes.
- Stir berry mixture into roasting pan, scraping up browned bits from bottom.
- drain sauce from roasting pan and pour into a saucepan.
- boil and reduce to a simmer for 1-2 minutes.
- spoon sauce onto serving plate and top with lamb.
- excellent with rice pilaf as a side.
Nutrition Facts : Calories 649.1, Fat 58, SaturatedFat 27.9, Cholesterol 137.9, Sodium 535.4, Carbohydrate 4.9, Fiber 1.2, Sugar 3.7, Protein 25.8
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