LAMB BABY FOOD
Once you introduce meat to your baby, lamb is a great choice, not least because it's high in iron, which babies need as their iron stores start to dwindle around 6 months old. My little one loved this lamb and it was so easy and cheap to make.
Provided by Diana Moutsopoulos
Categories Meat and Poultry Recipes Lamb Shanks
Time 2h
Yield 10
Number Of Ingredients 2
Steps:
- Place the lamb shank in a saucepan, cover with water, and add thyme. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until meat is falling off the bone, 45 minutes to 1 hour.
- Transfer lamb and 16 ounces cooking liquid to 2 separate containers. Place in the refrigerator to chill, 1 hour to overnight. Discard remaining cooking liquid.
- Skim off any solidified fat from the chilled cooking liquid and discard.
- Remove meat from bone and place in a food processor. Discard bone, excess fat, and tendons. Add 2 1/2 ounces cooking liquid to the meat and process until a fine, even texture is achieved, adding more liquid as needed.
Nutrition Facts : Calories 21.8 calories, Carbohydrate 0.1 g, Cholesterol 8.9 mg, Fat 1.1 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 6.5 mg
RACK OF LAMB WITH GARLIC AND HERBS
Steps:
- Brown lamb:
- Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
- Transfer racks to a small (13- by 9-inch) roasting pan.
- Coat and roast lamb:
- Put oven rack in middle position and preheat oven to 350°F.
- Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
- Cut each rack into 4 double chops.
RACK OF LAMB PERSILLE
From a Neiman Marcus cookbook called "No Jacket Required" which is a great collection of recipes and this one was submitted by Nancy K. Galdi, of Tucson, AZ. Serve with a CA Cabernet Sauvignon or Chateauneuf-du-Pape, France.
Provided by Oolala
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- French the lamb by trimming the tips of the ribs to the bone and form the rack into a crown.
- Rub the fat side of each rack with mustard.
- In a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly.
- Remove from the heat. Add thyme, bread crumbs, salt and pepper to taste and pat the mixture evenly onto the mustard, and arrange crumb side up in a roasting pan. Roast for 30 minutes, or until meat thermometer reaches 130-140 for medium rare.
- Carefully remove from the oven and let stand for 10 minutes.
- To serve, interlock the ribs, transfer to a serving platter and cut the chops. If you like, you could put paper frills on the frenched end bone of each chop.
JAMBON PERSILLé
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 2h
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Place stock, wine, onion, tied herbs, peppercorns and celery in a pot. Add spareribs, and simmer 1 hour. Remove meat and reserve for another use. Strain broth into a container and refrigerate overnight.
- Dice half the ham, including all fat. In a food processor, pulse ham, garlic, shallots and parsley just to mince. Season with salt and pepper. Cut remaining ham into matchsticks about 1/4-inch wide and an inch long.
- Remove all fat and sediment from broth. You should have about 2 cups. Soften gelatin in 1/3 cup cold water. Place broth in a saucepan, add gelatin and simmer just to dissolve. Mix half the broth with minced ham and spread a third of this mixture in a 6-cup loaf pan. Add half the ham sticks, arranging them across width of pan. Cover with some remaining broth. Repeat, ending with a layer of minced mixture. Pour all remaining broth on top. Cover with foil.
- Heat oven to 275 degrees. Cook 40 minutes. Allow to cool, then refrigerate until firm, at least 6 hours. Unmold and serve in slices.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1232 milligrams, Sugar 3 grams, TransFat 0 grams
RACK OF LAMB PERSILLE
Provided by James Beard
Categories Garlic Lamb Roast Rack of Lamb Winter Parsley House & Garden
Number Of Ingredients 6
Steps:
- Ask the butcher to cut the rack so that you can carve right through the chops without having to struggle with the bones. Trim it and wrap the bone ends of the chops with foil. Blend the garlic, the bread crumbs, and parsley. Rub the roast well with butter and freshly ground black pepper.
- Place on a rack in a roasting pan, and roast in a 375°F. oven, basting every 10 minutes. After about 20 minutes, test for internal temperature. If it is near 130°F. - 135°F., remove from the oven. Blend the degreased pan juices with the crumb mixture, salt the roast and spread an even film of the crumb mixture over it. Dot with butter, and return to the oven until the mixture has browned nicely and the rack is done.
- Serve with sautéed potatoes and broccoli au buerre noir. Drink a light red Bordeaux.
LAMB PERSILLE
Crunchy, tasty and easy to prepare. Mint sauce could be used but I prefer the taste of the lamb rather than the mint.
Provided by Tebo3759
Categories Lamb/Sheep
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Tie meat together and saute on all sides till brown.
- Mix bread crumbs, parsley, garlic, salt& butter.
- Coat cooled lamb with Dijon mustard.
- Dot with peppercorn.
- Pat bread crumb mixture over lamb.
- Roast on a rack at 350 for 2 hours.
- Cool 10 min, untie& cut into 8 slices.
Nutrition Facts : Calories 544.5, Fat 35.1, SaturatedFat 15.7, Cholesterol 128.8, Sodium 687.2, Carbohydrate 20.8, Fiber 1.8, Sugar 1.8, Protein 34.6
PARSLEYED RACK OF LAMB (CARRE D'AGNEAU PERSILLE)
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Have butcher saw off chine bone (flat, continuous bone at top of ribs), leaving meat exposed.
- Preheat broiler to high. If oven is heated separately, preheat it also to 500 degrees.
- Using fingers and sharp knife, pull and slice off top thick layer of fat from racks of lamb. When ready, loins and ribs should be almost clean of fat. Hack off ends of ribs, leaving about 1 1/2 inches of ribs intact and extending from meat.
- Rub with butter baking dish large enough to hold racks of lamb in layer and close together. Place racks, meat side down, in dish and dot ribs with 2 tablespoons of butter.
- Meanwhile, combine bread crumbs, parlsey, garlic, shallot and olive oil in bowl.
- Place racks under broiler and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes.
- Sprinkle meaty side of ribs with bread-crumb mixture. Melt remaining 2 tablespoons of butter and pour over ribs. Place in oven and bake 8 to 10 minutes, depending on degree of doneness desired. Slice and serve with sauce forestiere.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 11 grams, Sodium 164 milligrams, Sugar 1 gram, TransFat 0 grams
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