NEW ZEALAND BRAISED LAMB WITH HERBS, APPLES AND SYRUP
Make and share this New Zealand Braised Lamb With Herbs, Apples and Syrup recipe from Food.com.
Provided by Mme M
Categories Lamb/Sheep
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 82.8, Fat 0.3, SaturatedFat 0.1, Sodium 21.5, Carbohydrate 20.5, Fiber 3.1, Sugar 10.4, Protein 1.1
GRILLED NEW ZEALAND LAMB RACK
Steps:
- In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.
ROSEMARY AND THYME BRAISED LAMB SHOULDER
Steps:
- Roast lamb:
- Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
- Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.
- Bring roast to room temperature (about 1 hour).
- Preheat oven to 350°F with rack in lower third.
- Pour wine and water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.
- Increase oven to 450°F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.
- Make sauce:
- Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Whisk together flour and 1 cup liquid in a small bowl until smooth. Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.
- To serve:
- Remove and discard strings. Meat is too tender to slice with a carving knife; use a meat fork to pull meat into serving pieces.
NEW ZEALAND ROSEMARY LAMB SHANKS
When I was young, my family lived in New Zealand for two years after World War II. Some things were in short supply, but one item that was always available was lamb shanks. Mother cooked them all the time with root vegetables, and to this day I love lamb! -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 350 calories, Fat 15g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 668mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 6g fiber), Protein 31g protein. Diabetic Exchanges
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