New Zealand Braised Lamb With Herbs Apples And Syrup Recipes

Steps:

• Heat a small amount of oil in a frying pan and brown the lamb chops well. Transfer to a casserole.
• Add a dash more oil to the pan and brown the onions, leek and apple slices. Scatter over the lamb chops with the carrots and marjoram or oregano. Season well with salt and pepper and pour the stock over.
• Cover and cook at 325F for 1¼ - 1½ hours or until the lamb chops and vegetables are tender.
• Carefully pour the cooking juices into a saucepan, leaving the chops and vegetables in the casserole for now. Mix the cornflour with enough water to make a smooth paste and stir into the cooking juices. Cook, stirring over a moderate heat until thickened. Add the golden syrup or maple syrup, season and pour back over the chops and vegetables in the casserole dish. Mix well and serve with plenty of mashed potatoes.

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Heat a large Dutch oven over medium-high heat. Season shanks with salt and pepper, dredge in flour, and shake off excess. Add oil to pan and brown shanks all over, about 15 minutes. Transfer to a plate.
• 3. Add celery, onion, and carrots to pot and season with salt and pepper, to taste. Cook, stirring occasionally, until tender and brown, about 20 minutes. Stir in garlic, thyme, and rosemary and cook until fragrant, about 3 minutes. Add wine, increase heat to high, and scrape up browned bits in pan with a wooden spoon. Reduce heat and cook until wine lightly coats vegetables. Return shanks to pot, add broth, and bring to a simmer. Transfer pot to oven and cook, uncovered and turning shanks once about halfway through, until fork-tender, about 2 1/2 hours.
• 4. Transfer shanks to a plate and cover with foil to keep warm. Let sauce settle on stove top, about 10 minutes; skim fat. Bring to a boil, and cook until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Return shanks to sauce; turn to coat and heat through. Spoon sauce and vegetables over meat, scatter parsley on top and serve. Serve shanks with polenta if desired.

Steps:

• In a large bowl (or covered container) large enough to hold the lamb, mix together salt, paprika and pepper. Add shanks and rub all over with spice mix. Cover and marinate for at least 4 hours (or up to 24 hours) in the refrigerator.
• Heat oven to 325 degrees. In a large skillet over medium heat, heat a very thin film of olive oil. Sear the lamb in batches to avoid overcrowding the pan, adding more oil as needed. Take your time with this, making sure to brown the lamb all over. Transfer browned lamb to a roasting pan.
• When all the lamb is cooked, add onion to empty skillet and cook it in the lamb drippings, adding a more oil if pan looks dry, until limp and lightly browned at the edges, about 5 minutes.
• Add garlic, coriander, cayenne and allspice and cook until the garlic is very fragrant and opaque, 1 to 2 minutes longer. Pour in wine and bring to a simmer, scraping up the browned bits on bottom of pan. Let mixture simmer until thickened and reduced by about a third (about 5 minutes). Pour over lamb.
• In a bowl, toss together scallions, spicy greens, and herbs. Sprinkle lamb with half the herb mixture and set remaining half aside for serving. Cover pan with two layers of foil (or heavy-duty foil) and bake until meat is falling off the bones, 3 to 3 1/2 hours total, turning shanks every hour so they cook evenly. If the bottom of the pan starts to dry out before lamb is done, add a few tablespoons of the stock or water to moisten it.
• When shanks are tender, transfer to a heated serving platter and cover with foil to keep warm. If you like, at this point you can tear the meat off the bones; or, serve the shanks bone-in.
• On top of the stove, heat roasting pan over medium-low heat. If pan is dry, add remaining stock or water and bring to a simmer. (If drippings in pan seem very fatty, spoon off some of the fat.) Add currants and bring drippings to a simmer, scraping up the browned bits on bottom of pan.
• Once the liquid is reduced to a thin glaze, add butter to pan along with all but 2 tablespoons of the remaining herbs (save those 2 tablespoons for garnish). Whisk sauce until smooth, then taste and add lemon juice as needed. Pour sauce over the lamb and garnish with chopped herbs. Serve immediately.

Steps:

• Trim the chops of external fat and season to taste with salt and pepper.
• Heat the oil in a large, heavy based pan and saute the chops on a high heat for 2 minutes each side or until browned.
• Combine the apple juice, stock, maple syrup and lemon juice and add to the pan.
• Reduce heat, cover and simmer over a low heat for 30-40 minutes or until lamb is very tender.
• Remove lamb from pan, cover with foil and keep warm.
• Boil the remaining juices until thick and syrupy.
• Return the lamb for a few minutes to heat through and coat well with the sauce.
• Serve the Lamb chops with the mashed potatoes or squash and spoon the sauce, apples and prunes over the chops.

Steps:

• Rub salt and pepper over lamb. In a large skillet, heat butter over medium-high heat; brown meat. Transfer meat to a 6- or 7-qt. slow cooker. Add wine to skillet; cook and stir 1 minute to loosen brown bits. Pour over lamb. Add the parsnips, carrots, turnips, tomatoes, onion, garlic and broth. Cook, covered, on low 6-8 hours or until meat is tender. , Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.

Steps:

• Place the racks in the top and bottom thirds of the oven, and heat oven to 350 degrees.
• Halve the squash lengthwise, then scoop out the seeds and discard them. Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place 3 sprigs each of thyme and sage on a small baking sheet. Place the cut side of the squash directly on top of the herbs. Set aside.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high. Add the quartered shallots cut-side down and cook until golden brown, about 2 to 3 minutes per side, adjusting the heat as necessary to avoid scorching. Season with salt and transfer to a plate. Set aside.
• Pat the lamb dry and season generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot over medium-high. Cook the lamb on both sides until browned, about 10 to 12 minutes. Work in batches if necessary.
• Add the minced shallots and garlic to the pan, season with salt and stir to coat with the pan drippings. Add the whole peeled tomatoes and their juices, then add the stock or water and bring to a boil. Return the lamb shanks to the pot and add the remaining thyme and sage.
• Cover the pot with a lid or a piece of foil and move the pot to the bottom rack of the oven. Place the squash on the top rack. Bake the squash until the flesh is tender and a thin knife can be easily inserted, about 75 to 90 minutes. Remove from the oven and cover with foil. Continue to cook the lamb until the meat is tender enough to pull with a fork, about 1 1/2 to 1 3/4 hours total.
• Scoop out the squash with a spoon and place on a serving plate, then transfer the lamb to the plate and cover to keep warm. Remove the braised tomatoes from the lamb cooking liquid and discard along with any excess fat.
• Set the pot over medium heat and reduce the liquid to about 3/4 of its volume, about 5 minutes. Add the browned shallots and brandied fruit. Cook until shallots are tender and sauce is warmed through, about 5 to 6 minutes. Spoon the sauce over the lamb and squash and garnish with mint leaves. Serve with steamed rice, couscous or thick slices of a crusty sourdough loaf.