BRAISED LAMB WITH RED WINE AND PRUNES
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams
BRAISED LAMB
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 275F.
- Rub both sides of lamb shoulder chops with 1 to 2 garlic cloves, as needed. Rub with chopped herbs and season with salt and pepper. Dust both sides of chops with flour. In a large (10-inch) cast iron skillet, heat oil over high heat. When nearly smoking, add 2 lamb chops and sear, 4 minutes each side, until well-browned. Remove and repeat with remaining chops. Discard fat that has accumulated in pan.
- In skillet layer onions, half of tomato slices and lamb chops. Top with remaining tomato slices and pour wine and 1/2 cup water over. Bring to a boil over medium-high heat. Add remaining 4 garlic cloves, bay leaves, thyme sprigs and parsley stems. Cover pan loosely with aluminum foil and roast for 3 hours.
- Cover top with potato slices, pushing them into liquid so they are completely submerged. Cover pan, return to oven and cook 30 minutes or until potatoes are tender. Using a large spoon, remove excess liquid and any fat from stew to a small saucepan. Bring liquid to a boil over high heat and boil rapidly until thickened, 10 to 15 minutes. Before serving, broil lamb under a preheated broiler, 5 minutes or until potatoes are well-browned. Sprinkle with chopped parsley and serve with sauce.
LAMB WITH PEACHES
Provided by Mark Bittman
Categories lunch, project, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place lamb in a 12-inch skillet, and turn heat to medium-high. Season with salt, and add cinnamon, cayenne, onion and wine or water. Bring to a boil, cover and adjust heat so the mixture simmers steadily. Cook 1 to 1 1/2 hours, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry. (This probably means the heat is too high; turn it down a bit.)
- When the meat feels tender when poked with a small sharp knife, remove the onion and cinnamon stick, then turn the heat to medium-high, and cook off any remaining liquid, allowing the lamb to brown a little. Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges. Stir in the peaches, and continue to cook, gently tossing or stirring the mixture, until the peaches are glazed and quite soft but still intact, about 5 minutes.
- Stir in the lemon or lime juice and most of the parsley or cilantro. Taste, and adjust seasoning. Garnish with what's left of your chosen herb, and serve.
Nutrition Facts : @context http, Calories 710, UnsaturatedFat 24 grams, Carbohydrate 24 grams, Fat 49 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 1096 milligrams, Sugar 18 grams
LAMB STEW WITH PEACHES AND VERJUICE
Provided by John Willoughby
Categories dinner, one pot, main course
Time 3h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Dry lamb with paper towels and sprinkle generously with salt and pepper. Heat 2 tablespoons oil in a Dutch oven or other large, heavy-bottomed pot over medium-high heat until hot but not smoking. Add the lamb in batches, making sure the pan is not crowded, and brown well. Remove lamb cubes to a platter as they are browned.
- Pour off fat or, if necessary, add oil so you have about 2 tablespoons total. Add onions and cook, stirring occasionally, until nicely browned, 10 to 12 minutes. Add tomato paste and cook, stirring frequently, for another 2 minutes.
- Put meat and any accumulated juices back into the pan and add enough chicken stock to cover meat. Bring to a boil, then skim any film off the top, reduce heat to medium-low so the liquid is at a slow simmer, cover and cook until lamb is tender, 1 1/2 to 2 hours.
- Meanwhile, heat 1 tablespoon oil in a sauté pan over medium-high heat until hot but not smoking. Add peach quarters and cook, stirring occasionally, until lightly browned, about 5 minutes.
- Add peaches to stew along with verjuice, and continue to cook, covered, until the peaches are very soft but not disintegrated, about 20 minutes. Add mint, adjust seasoning as necessary, and serve.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 15 grams, Sodium 1071 milligrams, Sugar 14 grams
LAMB WITH PEACHES
Just by changing the finishing herb, you can make this a middle eastern or European dish... I read this in a paper somewhere in the 'quick dining' section...well its not THAT quick, but the scrumptious rich lamb in the sauce combined with the sweet tart peaches make for a memorable combination.
Provided by Will Price
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place lamb in a 12-inch skillet (cast iron preferred) and turn heat to medium-high.
- Season with salt, and add cinnamon, cayenne, onion and wine (water).
- Bring to a boil, cover and adjust heat so the mixture simmers steadily.
- Cook 1 to 1 1/2 hours, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry (this probably means the heat is too high, turn it down a bit) When the meat feels tender when poked with a sharp knife, remove the onion and cinnamon stick, then turn the heat to medium high and cook off any remaining liquid, allowing the lamb to brown a little.
- Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges.
- Stir in the peaches, and continue to cook, gently tossing or stirring the mixture until the peaches are glazed and quite soft but still intact, about 5 minutes.
- Stir in the lemon or lime juice and most of the parsley and cilantro.
- Taste and adjust seasonings.
- Garnish with what's left of the herb and serve.
LAMB BRAISED IN POMEGRANATE
This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I've tasted in a long time.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 2h45m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Generously season lamb chops with salt and black pepper.
- Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
- Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
- Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
- Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover.
- Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
- Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 23.3 g, Cholesterol 134.5 mg, Fat 34.1 g, Fiber 0.8 g, Protein 34.9 g, SaturatedFat 13.7 g, Sodium 190.2 mg, Sugar 18.3 g
DENNINGVLEIS (SWEET-AND-SOUR BRAISED LAMB WITH TAMARIND)
The tamarind and other dominant flavors in this braised lamb come from the Cape Malay community. If you can't find tamarind paste, you can substitute an equal amount of sherry vinegar or fresh lemon juice in the stew. The taste won't be exactly the same, but you will get the nice sweet-and-sour effect along with the brown sugar. Serve with cooked rice and a vegetable such as Sukuma Wiki (Greens with Tomatoes). You can make this stew up to a week in advance. Just refrigerate it in an airtight container and rewarm it in a pot set over low heat before serving. It's actually one of those dishes that's even better if you make it ahead.
Provided by Food Network
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F. Warm the oil in a large Dutch oven or other heavy ovenproof pot set over medium heat. Season the lamb generously with salt and cook in the oil, in batches as necessary, until browned on all sides, about 10 minutes per batch. Use a slotted spoon to transfer the browned lamb to a plate and set it aside. Once all the lamb is browned, add the onion and garlic to the empty pot and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the bay leaves, cloves, allspice, nutmeg, tamarind paste, sugar, and water to the pot and stir well to combine. Return the lamb (and whatever juices have collected on the plate) to the pot and stir well to combine. Cover the pot and place it in the oven. Cook until the meat is wonderfully tender, about 1 to 1 1/2 hours. Be sure to uncover the pot and give the mixture a stir halfway through the cooking time. Season the lamb to taste with salt and serve hot.
BRAISED AND BROWNED LAMB WITH PEACHES
A logical combination and glorious once you taste it, with the sweet juice of the peaches deftly cutting through the richness of the lamb without being piercing. A hint of cinnamon (or an even smaller one of allspice-maybe an eighth of a teaspoon) gives the dish a great aroma as it cooks and a slightly mysterious flavor at the table. A pinch of cayenne or other red pepper makes a nice addition. Whereas most braises begin with browning, this one ends with it, like the Braised and Grilled Lamb Shanks on page 188\. This method reduces both spattering and time-since the lamb's liquid is mostly gone by the end of cooking, it doesn't go flying from the hot fat, and the meat browns faster. And the peaches, browning lightly in the same cooking liquid, contribute some of their juices to the pan while becoming meltingly tender.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Put the lamb in a 12-inch skillet and turn the heat to medium-high. Season with salt and add the cinnamon, cayenne, onion, and wine. Bring to a boil, cover, and adjust the heat so that the mixture simmers steadily but not violently. Cook, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry. (This probably means that the heat is too high; turn it down a bit.)
- After 1 to 1 1/2 hours, the meat should be tender when poked with a small, sharp knife; remove the onion and cinnamon stick, then turn the heat to medium-high and cook off any remaining liquid, allowing the lamb to brown a little. Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges. Stir in the peaches and continue to cook, gently tossing or stirring the mixture, until the peaches are glazed and quite soft but still intact, about 5 minutes.
- Stir in the lemon juice and most of the parsley; taste and adjust the seasoning. Garnish with the remaining bit of herb and serve.
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