LAMB SCALLOPINI WITH PEPPER AND ONION AGRODOLCE
Every year around Easter we normally do some kind of roast lamb recipe, like a big ol' leg of lamb, which is perfect for a large family gathering, but I have a feeling this year's gonna be a little bit different--so we're gonna go with nice, thin medallions. Unlike those large, more expensive cuts of meat, this is super easy to achieve perfect doneness, which means less anxiety and stress. Serve with crispy pan-fried potatoes.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil for agrodolce in a pan over medium-high heat. Saute onion with a pinch of salt in the hot oil until they start to soften up and take on some color, 4 to 5 minutes. Drizzle in more olive oil if the onions look dry. Add chile peppers and garlic; cook until peppers just start to soften, 2 to 3 minutes. Add dried mint and 1 tablespoon balsamic vinegar; cook, stirring, for exactly 1 minute. Turn off the heat. Transfer to a small bowl and let cool to room temperature, about 10 minutes.
- Meanwhile, cut the lamb into four equal 4-ounce pieces and pound between plastic wrap to about 1/8-inch thick medallions. Trim any easy-to-cut silver skin off if you like. Transfer to a Silpat®-lined baking sheet and season generously with kosher salt and pepper. Dust both sides of the meat generously with flour using a sifter and let sit for at least 10 minutes before frying.
- While lamb rests, stir salt and pepper to taste, cayenne, remaining 2 tablespoons balsamic vinegar, remaining 2 tablespoons olive oil, rosemary, and parsley into the agrodolce mixture. Taste and adjust, adding more salt, oil, and/or vinegar as you see fit. Reserve until needed; keep in fridge if making ahead, but let come to room temperature before serving.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, but not quite smoking. Pan-fry the lamb medallions until browned, about 2 minutes per side. They are very thin, so be careful not to overcook. Serve immediately topped with the agrodolce.
Nutrition Facts : Calories 947 calories, Carbohydrate 35.2 g, Cholesterol 134.5 mg, Fat 72.1 g, Fiber 2.5 g, Protein 38.5 g, SaturatedFat 18.9 g, Sodium 398.3 mg, Sugar 6.7 g
LAMB CHOPS ON A BED OF PEPPERS
Provided by Food Network
Time 1h15m
Yield 2 servings, plus extra peppers
Number Of Ingredients 8
Steps:
- Combine the parsley, lemon peel and garlic and set aside for later as a garnish for the lamb chops.
- In a large skillet heat the olive oil. Add onions and cook gently until golden and brown (be sure not to burn them). Add peppers and continue to cook for about 10 minutes or until tender, but still with some crispness left. Season with salt and pepper.
- When onions and pepper are tender, cook the lamb chops. Dry them, season at last minute with salt and pepper and either grill or broil them for 3 to 4 minutes a side or not beyond medium rare.
- Spoon peppers and onions on plate; top with lamb chops and sprinkle lemon parsley mixture over lamb. You'll have "planned leftover" peppers and onions for the following night.
SAUSAGES WITH PEPPERS AND ONIONS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a large braiser or high-sided skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the skillet. Once the oil is shimmering, add the sausages and brown on all sides until browned but not cooked through, 5 to 7 minutes. Remove them to a plate and let cool until cool enough to handle, then slice them into 1 1/2-inch pieces. Set aside.
- Turn the heat down to medium-low and add the remaining 2 tablespoons olive oil to the skillet. Add the peppers and onions and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook the peppers and onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and stir to incorporate. Continue cooking the vegetables over low heat until they're very soft, beginning to caramelize and have some spots of browning, about 40 minutes. If the vegetables start to look like they're getting too browned too quickly, add a splash of water to deglaze.
- Add the apple cider vinegar and the sausages to the skillet and stir to incorporate. Continue cooking until the sausages are cooked through, 10 to 15 minutes. Turn the heat off.
- Garnish with the basil and serve immediately.
GARLICKY LAMB WITH PEPPERS & COUSCOUS
Quick, impressive and bursting with Mediterranean flavour
Provided by Sara Buenfeld
Categories Main course, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Put the kettle on to boil and tip both packets of couscous into a heatproof bowl. Melt the garlic butter in a frying pan over a medium heat with a tablespoon of the oil. Add the lamb steaks and fry for 4 minutes on each side. Pour 400ml/14fl oz boiling water over the couscous, stir in the remaining oil and set aside to absorb.
- Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add and continue cooking until the lamb is cooked. Squeeze in the lemon juice, season.
- Toss the almonds into the couscous and spoon on to serving plates. Top with the lamb, peppers, olives and juices, and serve.
Nutrition Facts : Calories 689 calories, Fat 48 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.38 milligram of sodium
GREEK LAMB STUFFED BELL PEPPERS AND TOMATOES
From a Greek Orthodox church's food festival. I always enjoyed it, and I hope you will. The lamb makes this different from normal stuffed peppers. NOTE: If you don't like the tomatoes, use 8 bell peppers and substitute a 14.5 oz can of stewed tomatoes for the pulp (you will still have to mash them).
Provided by Pa. Hiker
Categories Lamb/Sheep
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice tops from tomatoes and peppers and clean, save them.
- Remove pulp from tomatoes and reserve.
- Put tops in baking dish and place veggies on top of them (keeps them from burning).
- Sprinkle 1/4 teaspoon sugar in each.
- Heat 1/2 cup butter in large frying pan and saute onion till transparent.
- Add meat and stir.
- Add rice, spices**, and 1 cup tomato pulp (mashed).
- Cover and cook 15 mins, allow to cool.
- Mix breadcrumbs into meat mixture.
- Fill vegs and remainder of tomato pulp (mashed) on top of stuffing.
- Pour tomato sauce and enough water to bring fluid level to 1/2.
- Bake in oven at 350 deg for 2-1/2 hours.
- Check periodically to see that water hasn't dried up in pan, add more water if needed.
- ** If you don't have Greek spices combine 1 tablespoon plus 1 teaspoon oregano, 1 teaspoon parsley, and 1 teaspoon mint. This will be close, adjust the parsley and mint to taste.
Nutrition Facts : Calories 435.4, Fat 21.4, SaturatedFat 9, Cholesterol 62.2, Sodium 1341.4, Carbohydrate 42.3, Fiber 6.6, Sugar 14.6, Protein 21
SPANISH LAMB WITH SHERRY, HONEY & PEPPERS
Open a bottle of sherry for this hearty lamb casserole, rich with sweet and savoury flavours. However, if you don't have saffron, just leave it out
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 2h45m
Number Of Ingredients 15
Steps:
- Make sure your lamb isn't too damp - pat it dry with kitchen paper if you need to, otherwise it won't colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
- Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
- In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy - how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You're unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.
Nutrition Facts : Calories 507 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium
LAMB WITH BELL PEPPERS (AGNELLO CON PEPERONI)
This is a traditional preparation from the Abruzzo region of Italy. Subtly yet finely flavored, in my opinion. We like it best served with roasted potatoes. It may look like a long complicated process, but it really isn't!
Provided by FlemishMinx
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 425°F.
- When the oven has reached temperature, cut peppers in quarters and lay them skin side up on a foil-covered baking sheet; place in the oven and roast until the skins are blackened, about 15-20 minutes (see step 9 for continuing with pepper preparation).
- Meanwhile, heat the oil in a large heavy-bottomed pot over moderate heat.
- Add garlic cloves and saute until they turn golden; remove them and discard.
- Increase the heat slightly, then add the lamb to the pot and saute until all the pieces are well browned (stirring as needed).
- Add the white wine and continue to cook until the alcohol has cooked off, about 5 minutes (the raw alcohol smell will disappear).
- Add the tomatoes, salt and pepper and cook for 10 minutes at a strong simmer (adjust heat if need be) and stirring often; your liquid should be cooking down, but not completely disappearing.
- At this point, add enough boiling water just to cover the mixture; cover the pot, and simmer for 20 minutes, or until the meat becomes tender.
- Remove peppers from the oven and place in a paper bag, or a bowl covered by a plate and allow to rest 10-15 minutes.
- After this time, carefully remove the skins from the peppers, as well as seeds and stems.
- Cut each quarter into three strips, and set aside.
- When the lamb is cooked, add the pepper strips to the pot and continue to cook (lid off) only just until the peppers are warmed through and the sauce has considerably reduced (you don't want it to completely disappear, but you don't want it too liquid).
- Check seasoning (salt and pepper) and add more if desired.
- Serve and enjoy.
Nutrition Facts : Calories 379.4, Fat 24.4, SaturatedFat 7.5, Cholesterol 80, Sodium 455.1, Carbohydrate 10.5, Fiber 2.2, Sugar 3.6, Protein 23
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