LOIN OF LAMB, WILTED SPINACH, CARROTS & ROSEMARY POTATOES
The classic combination of lamb and crispy rosemary potatoes. For a cheaper cut of meat, try substituting leg or gigot steaks. Serve it pink!
Provided by Neil Forbes
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. In a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool slightly, then cut into quarters.
- Heat a frying pan over a medium-high heat until hot, then add 45ml of the oil. Add the potatoes, along with the carrots and garlic. Season, toss to coat with oil, then add half the butter and rosemary. Once there's some colour on the potatoes, transfer everything to a roasting tin and cook in the oven for 25-30 mins.
- Meanwhile, place an ovenproof frying pan over a medium heat and add the remaining oil. Season the lamb all over and, when the oil is quite hot, add it to the pan.
- Fry the lamb for 1-2 mins each side, using tongs to press down gently to caramelise and render the fat. Season again and put in the oven for 5-7 mins until just cooked. When pressed with your fingers, the lamb should have a bounce to it. Remove from the frying pan and set aside in a warm place.
- While the lamb rests, make the sauce. Add the red wine to the roasting juices in the frying pan over a medium-high heat. Reduce by two-thirds, then add the redcurrant jelly. Once the jelly has melted, add the lamb stock and reduce until it is the consistency of double cream.
- Once the sauce is nearly reduced, put a separate pan on a low heat and melt the remaining butter. Add the spinach to wilt and season.
- To serve, divide the potatoes between four warmed plates. Cut each piece of lamb into about five slices and place next to the potatoes. Arrange the carrots and spinach around the lamb. Spoon the sauce over everything and decorate with pieces of garlic and rosemary. Scatter a pinch of salt over each plate and serve.
Nutrition Facts : Calories 745 calories, Fat 58 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.8 milligram of sodium
LAMB LOIN - GRILLED OR ROASTED TO PERFECTION
This Lamb Loin is a super easy, special dish for any occasion! You can grill it in the summer months, or roast it in the oven any time of the year!
Provided by Beth Neels
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Let roast come to room temperature for at least 30 minutes.
- Preheat grill or oven.
- Rub roasted garlic inside of roast, all around.
- Sprinkle inside with herbs. (see post for suggestions)
- Roll up tightly.
- Truss with kitchen string. (see post)
- Brown roast on all sides. If doing inside, add a bit of olive oil to pan.
- Once browned move to the side of the grill without a burner on. (indirect grill)
- If roasting in the oven, once roast is browned, place roast in a large roasting pan on a roasting rack in oven to finish (or use cast iron or oven safe pan to sear).
- Cook until temperature is about 125°F for medium rare.
Nutrition Facts : Calories 133 kcal, Carbohydrate 1 g, Protein 18 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 59 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
WHOLE BONELESS LAMB LOIN
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F.
- On a large cutting surface, lay out lamb, cut side up so that it folds open. Sprinkle the inside with salt and Essence. Place a rosemary stalk inside. Tie lamb up with another rosemary stalk so that it is rolled and secure. Season the outside of the lamb with more salt, and the coriander and cumin.
- In large saute pan over high heat, add olive oil and heat until hot, but not smoking. Add lamb and sear, on all sides until golden brown, about 5 minutes, being careful not to let the rosemary burn. Transfer to oven and continue cooking for another 20 minutes, or until medium rare. Remove from oven and set aside for 10 minutes while preparing couscous.
- Slice into 1-inch pieces. Serve atop couscous.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- In a large bowl, combine the couscous and salt. Pour the boiling water over the mixture, cover, and let stand until the water is absorbed and the couscous is puffed, about 6 minutes. Uncover and fluff with a fork. Add the pistachios, mint, and oil. Adjust seasoning, to taste. Serve hot.
HERB-ROASTED LAMB
Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.
Provided by Ina Garten
Categories main-dish
Time 2h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
- Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
- Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.
ROAST LAMB
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast - lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 3h
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
- Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
- Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
- Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
- To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 47 grams, Carbohydrate 3 grams, Fat 107 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 56 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams
CHARCOALED LOIN OF LAMB
Provided by Molly O'Neill
Categories dinner, main course
Time 8h30m
Yield Four servings
Number Of Ingredients 24
Steps:
- Combine the pomegranate concentrate, lime juice and olive oil. Put the lamb in a glass or ceramic dish, brush both sides with the pomegranate mixture and add the remaining marinade ingredients. Cover with plastic wrap and refrigerate for 8 hours, turning once.
- Make the curry oil. Put the coriander and cumin seeds in a small heavy skillet and toast them over low heat until aromatic, without browning, about 3 minutes. Set aside to cool. Crush in a mortar and pestle or a small spice grinder until finely ground. Put the ground seeds in a small bowl, add remaining ingredients and set aside for at least 4 hours.
- Take the lamb out of the marinade and discard marinade. Dust both sides with the cracked peppercorns and season lightly with salt. Put the lamb on a very hot grill and cook until medium-rare, about 6 to 8 minutes per side. Set aside until completely cool.
- Meanwhile, pour the vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Season to taste with salt and pepper. Add the arugula and Romano. Toss, and set aside.
- Using a sharp knife, cut each loin lengthwise into thin strips, 1/8 inch thick, about 12 slices per loin. Arrange 4 slices of lamb on each of the 6 dinner plates. Sprinkle with 1 tablespoon of curry oil. Arrange the salad next to the lamb.
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