HERBED LEG OF LAMB WITH ROASTED TURNIPS
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.
- Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.
- Meanwhile, trim the greens from the turnips. Cut any large turnips in half.
- Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.
- Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.
- Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.
LAMB TAGINE WITH CARROTS AND TURNIPS
Provided by Valerie Bertinelli
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Toss the lamb with the flour, coriander, cumin, ginger, allspice, cinnamon and 1 1/2 teaspoons salt in a large bowl.
- Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add the lamb, in batches if necessary to avoid overcrowding, and brown well on all sides, about 6 minutes per batch.
- Add the onion and garlic to the pot and cook, stirring, until the onions have softened slightly, about 3 minutes. Add the tomato paste and cook, stirring, for about 1 minute. Add the pomegranate juice and scrape up any brown bits from the bottom of the pan. Add 2 cups water and bring to a simmer. Cover, reduce the heat to low, and cook at a bare simmer, stirring occasionally, for about 30 minutes.
- Add the carrots and turnips and continue to cook, covered, until the lamb is tender, 45 minutes to 1 hour more. Stir in the cilantro and parsley and season with salt.
- Sprinkle with pomegranate seeds and serve.
BEER BRAISED LAMB SHOULDER WITH ONIONS AND TURNIPS
Steps:
- Preheat the oven to 450 degrees F.
- Rub the lamb with olive oil, then sprinkle with salt and pepper. Preheat a 14-inch cast-iron pan over medium-high heat. Add the seasoned lamb and sear for 5 minutes. Transfer the pan to the oven and roast until browned, about 30 minutes.
- Meanwhile, place a large Dutch oven over medium-high heat and add 2 tablespoons olive oil. Once heated, add the leeks and onions and cook until they begin to become tender, about 3 minutes. Set aside.
- After 30 minutes, remove one of the lamb shoulders from the oven and set aside. Add half of the turnips to the pan and return to the oven. Allow to continue roasting until everything is cooked through, about another 30 minutes.
- Add the other lamb shoulder to a stovetop pressure cooker along with the cooked leeks, onions, beer and remaining turnips. Secure the pressure cooker lid and follow the manufacturer's instructions to bring to high pressure over medium heat. Pressure cook for 20 minutes. Follow the manufacturer's instructions to carefully quick-release the steam and unlock the lid. Add everything in the pressure cooker to a large pan or shallow dish and stir, breaking up the lamb. Add to a platter. Add the roasted lamb and turnips to the same platter and serve.
LAMB BRAISED WITH WHITE BEANS AND TURNIPS
Bordeaux is more distinctive for wines than food, though its vinously sauced dishes are famous, as is its lamb from Pauillac. Indeed, while tasting, it struck me that succulent lamb, with slightly gamy fat, would best unpin the tight embrace of the 2008 vintage from the Médoc. I braised chunks of lamb shoulder in wine, gave the dish an edge with lemon zest and white turnips, and added buttery white beans, a classic partner for lamb. If you like canned beans, rinse and drain them, and add in place of the cooked beans, with the turnips, during final simmering.
Provided by Florence Fabricant
Categories dinner, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place beans in a bowl, cover with water to a depth of 2 inches and soak 8 hours or overnight.
- Heat oil on medium-high in a 4-quart stovetop casserole or deep sauté pan. Season lamb with salt and pepper, add to pan and brown. Remove to a platter. Add turnips and brown lightly. Remove to a bowl. Reduce heat to low. Add leeks and garlic, and sauté until softened. Stir in lemon zest, rosemary and wine. Return lamb to pan, cover and simmer on low 1 hour.
- While meat cooks, drain beans, place in a saucepan with 3 cups water, bring to a simmer, cover and cook 1 hour. Beans should be tender; if not, cook another 15 minutes.
- After 1 hour, lamb should also be tender. Remove it, leaving all liquid in the pot. Drain beans and add to the pot. Add turnips and 1.5 cups stock. Season with salt and pepper. Bring to a simmer. Tuck lamb back in, cover and cook on low 30 to 45 minutes, until all is very tender.
- Transfer to a deep platter and serve, garnished with rosemary. Or set aside, reheat (you may need a little stock) and serve.
Nutrition Facts : @context http, Calories 1179, UnsaturatedFat 42 grams, Carbohydrate 31 grams, Fat 81 grams, Fiber 6 grams, Protein 64 grams, SaturatedFat 33 grams, Sodium 1813 milligrams, Sugar 9 grams
LAMB STEW WITH TURNIPS AND SWEDES
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the shoulder meat into 1 1/4-inch cubes and trim off the large chunks of fat. Place the fat in a heavy pan or Dutch oven over medium low heat and cook until the fat runs out, about 5 minutes. Discard any solid bits of fat that remain.
- Season the meat with salt and pepper and add to the hot fat. Brown meat on all sides, working in batches if necessary, about 5 minutes per batch. Transfer browned meat to a casserole. Add the onions, leeks, swedes, and turnips to the pot, season with salt and pepper, and brown lightly in the fat. Add the vegetables to the casserole. Pour the stock into the pan, bring to a boil, and stir to dissolve the caramelized bits. Pour into the casserole. Lay the potatoes over the vegetables in the casserole, season with salt and pepper, and bring to a boil over the stove.
- Cover the casserole, reduce heat to medium-low, and simmer until the lamb is tender and vegetables are cooked, stirring occasionally, about 1 hour.
- When stew is cooked, pour off cooking liquid into a clean saucepan. Skim off any excess fat and bring liquid to a simmer. In another saucepan, make a roux by melting the butter, then whisking in the flour until it forms a smooth paste. Cook roux over low heat for 2 minutes. Add roux to cooking liquid, whisking until thickened slightly. Add parsley and chives, taste for seasoning, and pour back over casserole. Bring casserole back up to a simmer and serve immediately.
MOGHUL LAMB WITH TURNIPS
This is a "special occasion" dish from from the Punjab region of India. The site does no recognize cassia leaves (Indian bay leaf) so I typed regular bay leaves. Cassia leaves and asafoetida can be found in Indian spice shops. You can purchase garam masala or make your own. Several good recipes are posted on the site. If you use very small baby turnips, no need to peel them. Just cut off stems. If you use larger turnips, peel and halve them.
Provided by Outta Here
Categories Lamb/Sheep
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place onion, garlic, ginger and chiles in a food processor and chop to form a paste.
- Heat oil in a Dutch oven and add onion mixture and the cassia leaves. Fry over high heat for 5 minutes, reduce heat to medium and fry another 2 minutes. Onions should be just starting to brown. Add the lamb and stir until all pieces are coated with onion mixture. Fry 15 minutes, stirring constantly.
- Add the asafoetida, chili powder, coriander, cumin, turmeric and garam masala. Stir well. Cook 2 minutes. Add tomato paste and yogurt and cook 1 minute. Add salt and pepper and water a little at a time, stirring after each addition. Cover pan and simmer 30 minutes.
- Add turnips and continue simmering another 45 minutes, or until turnips are tender.
- Serve hot with naan bread.
LAMB AND TURNIP STEW WITH STOUT
Steps:
- Coat a wide, large heavy-bottomed pot with oil and heat over high heat. Toss 1/2 of the lamb cubes generously with salt and half of the flour. Add immediately to the hot oil and brown well on all sides. When the lamb is really brown on all sides, remove it from the pot and reserve. If the oil begins to smoke, lower the heat and continue. Repeat this process with the remaining lamb and flour. Put all the browned lamb on a plate.
- Remove the excess oil from the pot, add a little fresh oil and heat it over medium-high heat. Add the onions and celery and season with salt. Cook until the onions start to soften and are very aromatic, about 7 to 8 minutes. Add the turnips, stir to combine and cook for 2 to 3 minutes. Return the lamb to the pan and add the tomato puree, stout, marjoram, and bay leaves. Stir to combine, taste for seasoning and adjust, if needed. Bring the liquid to a boil, then reduce the heat it to a simmer. Cover the pot halfway with a lid and simmer the stew for about 1 1/2 to 2 hours, checking and stirring occasionally. Remove the lid during the last 15 to 20 minutes of the cooking time to allow the liquid to reduce and thicken. Taste and adjust the seasoning, if needed (it probably will). When it's done, the lamb will be tender and full-flavored but not falling apart or stringy. Discard the bay leaves and transfer to a serving bowl. Garnish with parsley and serve.
- That's a great craic!
SPRING LAMB WITH ROSEMARY AND TURNIPS
For a fragrant spring meal, choose the tenderest cut of lamb, the rack, and roast it over rosemary branches as done in this recipe. Roast two racks for guests with heartier appetites, but one really is enough for four servings. You'll want to use small, sweet new turnips here, no bigger than Ping-Pong balls. But if you can't find them, use the smallest turnips available or cut medium turnips into wedges. And if your turnips don't have their tops, substitute them with spinach, mizuna or other tender cooking greens.
Provided by David Tanis
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 6
Steps:
- Season lamb generously with salt and pepper. Sprinkle with chopped rosemary, and rub the herbs into the surface of the lamb. Arrange rosemary sprigs on the bottom of a roasting pan. Lay lamb rack(s) over sprigs. Let meat come to room temperature before roasting.
- Heat oven to 375 degrees.
- Roast lamb, uncovered, for about 30 minutes, until an instant-read thermometer inserted in the thickest part reads 125 degrees (for medium-rare). Let rest on a cutting board.
- Put turnips in a wide medium saucepan over medium heat and cover with 1 inch of water. Season with salt, add butter and bring to a brisk simmer. When turnips are fork-tender, about 5 minutes, add greens and cook, stirring, until wilted, about 2 more minutes. If desired, bring the water to a boil and let evaporate. Let turnips brown slightly in the remaining butter, if you like.
- Cut lamb racks into 4 thick chops or 8 thin chops, slicing between the bones.
MOROCCAN LAMB WITH TABBOULEH AND CRISPY GARLIC
Provided by Rick Tramonto
Yield Serves 6
Number Of Ingredients 14
Steps:
- 1. Add the bulgur to a large pot of lightly salted boiling water. Reduce the heat and simmer the bulgur for 10 to 12 minutes or until just tender. Drain the bulgur in a colander. Allow to cool and then transfer to a small shallow bowl.
- 2. Add the lemon juice, parsley, tomato, and 1 tablespoon of the olive oil and toss until all the grains are coated with the dressing. Season to taste with salt and pepper. Cover and refrigerate.
- 3. Preheat the oven to 350°F.
- 4. Heat the remaining 1 tablespoon olive oil in a medium-sized, heavy-bottomed casserole or Dutch oven over medium-high heat. When the oil is almost smoking, add the lamb and sear for 8 to 12minutes or until nicely browned on all sides.
- 5. While the lamb is browning, add the onions, carrots, and celery to the pan along with the thyme. Stir the vegetables occasionally.
- 6. Add the red wine and cook until reduced to a few tablespoons. Add enough water to cover the lamb and bring to a boil, stirring the bottom of the pan with a wooden spoon to dissolve any browned solids into the liquid.
- 7. Remove from the heat and cover the casserole with a tight-fitting lid. Place in the center of the oven and cook for 1 hour or until the meat is tender and almost falling off the bone. Set aside and allow to cool. When cool, refrigerate the lamb until serving. Discard the vegetables and herbs.
- 8. Pour the vegetable oil into a small, deep saucepan to a depth of 1H inches. Heat over medium heat until a deep-frying thermometer registers 325°F.
- 9. Fry the garlic slices in the oil for 1 to 2 minutes or until they turn golden. Watch carefully because they fry very quickly. Remove from the oil with a slotted spoon to a paper towel to drain. Transfer to a flat plate, season with salt, and allow to cool completely. As they cool, the fried garlic slices will become very crispy.
- 10. To serve, pull or cut the meat from the bone and cut into small pieces. Place some of the tabbouleh on each of 6 small plates along with some of the lamb. Top each serving with crispy garlic.
CRISPY MONGOLIAN LAMB
Braise lamb breast with aromatics then grill until crisp and serve with noodles for a cheap but chic meal for two
Provided by Good Food team
Categories Dinner, Main course
Time 4h
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.
- When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
- Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.
Nutrition Facts : Calories 643 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Protein 54 grams protein, Sodium 5.3 milligram of sodium
LAMB, TURNIP & CELERIAC HOTPOT
Lamb neck is a hugely underused cut, topped with sliced, seasonal root veg, this winter staple is ideal for a budget-conscious family meal or dinner party main
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 4h30m
Number Of Ingredients 15
Steps:
- First, make the spice blend. Combine all the ingredients together in a spice grinder with 1 tbsp salt and blend to a fine paste. Alternatively, crush each ingredient with a pestle and mortar and combine to form a paste. Rub the paste onto the lamb fillets then leave in the fridge to marinate overnight.
- Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp of the oil in a large flameproof casserole dish until smoking. Sear the lamb fillets in batches until evenly browned on all sides, then set aside on a plate. Good caramelisation on the meat will give it more flavour.
- Wipe the pan clean with kitchen paper, then add the remaining oil. Once hot, add the shallots and cook over a medium-high heat, turning occasionally, until browned, about 5 mins. Once browned, add the flour and cook for 1 min to remove any floury taste.
- Add the garlic and lamb stock to the casserole dish and bring to the boil, then return the lamb necks to the pan along with the merguez sausages. Cover with a tight-fitting lid and cook for 2 hrs. Can be braised a day ahead and left to cool.
- Remove the hotpot from the oven and place overlapping slices of turnip and celeriac on top, pressing the first couple of layers into the sauce to absorb all of the delicious juices. Return the hotpot to the oven for 11/2 hrs until bubbling and golden. Serve at the table with mashed potato and pickled red cabbage.
Nutrition Facts : Calories 618 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 42 grams protein, Sodium 4.1 milligram of sodium
More about "moghul lamb with turnips recipes"
25 BEST TURNIP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
IRISH LAMB AND TURNIP STEW RECIPE - APRIL BLOOMFIELD
From foodandwine.com
MOGHUL-STYLE ROAST LAMB - DELICIOUSLYORKSHIRE
From deliciouslyorkshire.co.uk
- Place the first 11 ingredients in a food processor and blend to a smooth paste, then gradually add the yoghurt and continue to blend.
- Remove most of the fat and skin from the lamb, then using a sharp knife, make deep pockets above the bone at each side of the thick end and make deep diagonal gashes on both sides.
- Push the cloves into the meat at random, then push some of the spice mixture into the pockets and spread the rest evenly all over the meat.
- Place the meat on the baking tray and cover the whole thing with foil before roasting for one and a half to two hours or until the meat is cooked to your taste, removing the foil for the last 10 minutes of cooking time.
BRAISED LAMB NECK WITH TURNIP RECIPE - TONY MAWS - FOOD & WINE
From foodandwine.com
LAMB CHOPS, SPINACH, AND TURNIP PUREE RECIPE | BON APPéTIT
From bonappetit.com
TURNIP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LAMB STEW WITH BABY TURNIPS RECIPE / RIVERFORD
From riverford.co.uk
RECIPES | MENU IDEAS | RATE AND REVIEW - RECIPEZAZZ.COM
From recipezazz.com
MOGHUL LAMB WITH TURNIPS FROM THE FOOD OF INDIA: A JOURNEY FOR …
BONELESS LAMB AND TURNIP RECIPES - SUPERCOOK
From supercook.com
MOGHUL LAMB WITH TURNIPS RECIPE - RECIPEZAZZ.COM
MOGHUL LAMB TURNIPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #lamb-sheep #vegetables #indian #meat #onions #4-hours-or-less
You'll also love