SMOKED PAPRIKA LAMB WITH EGGPLANT AIOLI
From "Alive and Cooking", a simple yet impressive lamb dish. It's actually pretty quick but the eggplant does take some time in the oven; you can do the aioli before time to cut down on the time needed.
Provided by Chickee
Categories Lamb/Sheep
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix lamb together with garlic, paprika, parsley, lemon and oil and season to taste. Marinate for 10 minutes if desired or cook immediately by char-grilling for 5 minutes on each side, or until done to your liking.
- Allow to rest for 2 minutes before slicing and serving over couscous with Eggplant Aioli and steamed vegetables such as sugar snap peas and carrots.
- Eggplant Aioli:.
- Bake whole eggplant on a foil lined baking tray at 180°C for 45 minutes or until soft. Cut in half, scoop out flesh and place in a food processor with the remaining ingredients. Blend until smooth, season to taste and serve over lamb. This keeps well refrigerated.
PAPRIKA SPICED LAMB (NEW ZEALAND)
This recipe is being posted for ZWT II, but will definitely be on our table very soon. The recipe appears to span 2 continents. While discovered on an on-line search for New Zealand recipes at www.recipes.co.nz, it is then described as "an adaptation of the traditional Hungarian Goulash". The meat & sauce are prepared separately & combined at the end to protect & enhance the flavours of the lamb & sauce. (Note: The recipe strangely combined the use of metric & US standard measurements. I felt that was confusing & converted to all US style as I suspect there are more of "you" on RZ than "us".)
Provided by twissis
Categories Lamb/Sheep
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Potatoes - Par-boil, drain & set aside. Do not overcook.
- Paprika Sauce - Heat oil in a lrg saucepan over mod heat. Add bacon & onion & sauté till golden brown. Add tomato paste & cont to fry for 2 min, stirring well. Add garlic, thyme & paprika & combine well. Fry for 30 seconds, then add lemon juice & stock. Bring to a boil & reduce heat to a slow simmer for 15 min (don't simmer too hard or the sauce will reduce too much). Remove from heat & adjust seasoning to taste. The sauce should be a thick coating consistency. If too thick, add a little extra stock to dilute.
- Lamb - Season lamb & sear in hot oil till cooked to your liking. Set aside, covered & in a warm place to rest before carving.
- To Serve - Just before serving, add the cream & bring the sauce back to a simmer. Add the potatoes to complete their cooking (be careful not to overcook the potatoes or allow them to break up - they will heat through & finish cooking very quickly). Place 6 portions of sauce & potatoes on dinner plates & arrange sliced lamb over the top.
- Notes: Sautéed onion w/pitted chopped olives was suggested as an optional garnish, but the picture of sautéed fresh mushrooms on the side kept flashing before my eyes. :-).
- Recipe Tips: (found at the end of the recipe) 1) If using lamb loin or rump, sear the pieces whole & then slice to serve. For cutlets, sear & put aside till required. 2) Paprika varies widely in quality & freshness. Good paprika will thicken the sauce in a similar way to flour & will require time to cook out the raw, grainy texture.
Nutrition Facts : Calories 787.3, Fat 56.8, SaturatedFat 23.9, Cholesterol 193.4, Sodium 388.2, Carbohydrate 29.8, Fiber 3.8, Sugar 4.1, Protein 39.6
PAPRIKA LAMB
From a cookbook belong ing to a friend. We made thse at her place the other night-the original recipe used half a teaspoon of cumin and a quarter oteaspoon of smoked paprika-hardly worth it we reckoned, so we upped those to suit ourselves. Glad we did!
Provided by JustJanS
Categories Lamb/Sheep
Time 11m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the cumin, paprika, garlic, oil and salt and pepper together in a small bowl, then massage over the cutlet. Leave them to marinate for at least 3 hours and overnight if you have time.
- Heat your grill and cook the lamb cutlets until done to your liking (our Aussie chops are quite small and only need around 3 minutes a side to cook to pink).
- Squeeze with lemon and serve.
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