LAMB BABY FOOD
Once you introduce meat to your baby, lamb is a great choice, not least because it's high in iron, which babies need as their iron stores start to dwindle around 6 months old. My little one loved this lamb and it was so easy and cheap to make.
Provided by Diana Moutsopoulos
Categories Meat and Poultry Recipes Lamb Shanks
Time 2h
Yield 10
Number Of Ingredients 2
Steps:
- Place the lamb shank in a saucepan, cover with water, and add thyme. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until meat is falling off the bone, 45 minutes to 1 hour.
- Transfer lamb and 16 ounces cooking liquid to 2 separate containers. Place in the refrigerator to chill, 1 hour to overnight. Discard remaining cooking liquid.
- Skim off any solidified fat from the chilled cooking liquid and discard.
- Remove meat from bone and place in a food processor. Discard bone, excess fat, and tendons. Add 2 1/2 ounces cooking liquid to the meat and process until a fine, even texture is achieved, adding more liquid as needed.
Nutrition Facts : Calories 21.8 calories, Carbohydrate 0.1 g, Cholesterol 8.9 mg, Fat 1.1 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 6.5 mg
RACK OF BABY LAMB WITH HERB CRUST
Martha Stewart's from a 1983 cookbook called "Quick Cook" and it is delicious and easy. I add about 1/2 tsp. rosemary.
Provided by Oolala
Categories Lamb/Sheep
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Carefully trim the rack of lamb, leaving the rib bones as long as possible. Leave about 1/4 inch of fat on the outside of the rack. Cut neat crisscrosses in the fat with a sharp knife.
- In a small mixing bowl, combine all the remaining ingredients.
- Put the rack of lamb in a roasting pan and cook it in the oven for 15 minutes. Remove the lamb and reduce heat to 375 degrees F.
- Pat the bread-crumb mixture on top of the rack and on the bony side to form a crust. Return to the oven for another 10-15 minutes. The lamb should be served very pink.
- If you like it more well done, just make sure the crust isn't burning.
Nutrition Facts : Calories 350.2, Fat 16.9, SaturatedFat 2.6, Sodium 1735, Carbohydrate 41.5, Fiber 3.4, Sugar 3.9, Protein 8.3
ROAST BABY LAMB
Provided by Lidia Bastianich
Categories Lamb Vegetable Roast Easter Wheat/Gluten-Free Dinner Spring Party Paleo Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, toss all ingredients except the beef stock until well blended. Cover and refrigerate 24 hours, tossing occasionally.
- Preheat the oven to 425°F. Transfer the contents of the refrigerated bowl to a roasting pan large enough to accommodate a single layer of vegetables covered by a single layer of meat. Add the stock and roast, basting and turning the lamb frequently, until the meat is very tender, about 1 hour 45 minutes.
- Reduce the oven temperature to 350°F. Remove the lamb from the pan and set it aside. Skim and discard as much fat as possible from the pan liquids. Place the pan over high heat and boil until the liquids reduce to about 1 1/4 cups. Transfer the meat to a smaller roasting pan and strain the reduced sauce over it. Place the meat in the oven and roast, turning meat every 10 minutes, until extremely tender, brown, and caramelized, about 30-40 minutes.
- Strain the juices from the pan and, if necessary, reduce further over moderately high heat; there should be 1/2 cup of finished sauce. Transfer the lamb to a serving platter and spoon the sauce over it.
- Recommended wine-I like Abbazia di Rosazzo's Ronco dei Roseti with roast baby lamb.
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