ROSEMARY LAMB STEW
Make and share this Rosemary Lamb Stew recipe from Food.com.
Provided by Marlena
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat one tablespoon oil in cooking pot.
- Add onion, celery, and mushrooms, and cook until soft and most of the liquid has been absorbed.
- Remove from pot and set aside.
- Heat the other tablespoon oil in the pot and add the meat.
- Sauté over medium heat until browned on all sides.
- Sprinkle flour and paprika over meat and cook a few minutes until the flour is lightly browned.
- Add hot broth and stir, scraping up any bits stuck to the bottom (I use a wire whisk for this).
- Add remaining ingredients to the meat, bring to a boil, then reduce heat and let simmer on medium-low heat for about an hour, or until meat is soft.
Nutrition Facts : Calories 217, Fat 8.7, SaturatedFat 2, Cholesterol 40.8, Sodium 482.5, Carbohydrate 16.8, Fiber 2, Sugar 1.6, Protein 17.2
SPRING LAMB STEW
Provided by Ree Drummond : Food Network
Time 2h55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Generously sprinkle the leg of lamb with salt and pepper.
- Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
- Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
- Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.
LEMON-ROSEMARY ROAST LEG OF LAMB
We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
- Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
- Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.
ROSEMARY ROASTED LAMB
Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. -Matthew Lawrence, Vashon, Washington
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 357 calories, Fat 21g fat (6g saturated fat), Cholesterol 143mg cholesterol, Sodium 629mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
LAMB STEW WITH LEMON AND THYME
Provided by Moira Hodgson
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cut the lamb into one-and-a-half-inch cubes and trim off the fat. Pat the cubes dry with paper towels and sprinkle with flour.
- Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
- Remove and add the shallots, leeks, garlic and thyme. Brown lightly and return the lamb cubes to the casserole.
- Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low. Place the cover on the pan slightly askew.
- Cook for 45 minutes to an hour, until the lamb is tender. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 628 milligrams, Sugar 4 grams, TransFat 0 grams
DELICIOUS LAMB, ROSEMARY & RED WINE CASSEROLE
This is a good one for those days when you don't have time to make a full-on shepherd's pie. It is simple yet delicious and is beautifully rich and full of flavour. I've included some pictures but they don't look much and certainly don't do the flavour justice. But hey, this is a casserole and since when did they ever look that good?! I have only made this in the oven but there's no reason you can't make it in a crockpot. I will definitely be trying it that way when the weather cools and my crockpot comes out again! I usually make this with about a quarter pint extra gravy cos we like a lot of gravy in our stews/casseroles, but I imagine most people would prefer it a little less runny so I have adjusted the recipe accordingly. This serves up beautifully with mash and cabbage/green beans.
Provided by Wendy-Bob
Categories Stew
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat your oven to 200c.
- Chop the onions, garlic and carrots, and soften in a frying pan with a little oil.
- Add the ground lamb and cook for another couple minutes until browned.
- Add the rosemary and red wine and cook for approximately 5 mins until most of the alcohol has burned off.
- Meanwhile, make the gravy. If using my recipe, first mix the Bisto powder with a little cold water to form a paste and then add the remaining water. Break the Knorr stock cube up and add to the saucepan. Cook for a few minutes until it starts to thicken but is not properly cooked.
- Transfer the contents of the frying pan (juices and all) into a casserole dish and cover with the gravy.
- Bake in the oven for approximately 30-40 minutes.
Nutrition Facts : Calories 469.6, Fat 31.5, SaturatedFat 13.7, Cholesterol 97.3, Sodium 114.3, Carbohydrate 11.6, Fiber 2.4, Sugar 4.4, Protein 23.3
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