LEGENDARY LAMB PIE
When it comes to a meat pie there is nothing that speaks more family nostalgia. We all remember that moment our mother has her hands cloaked in oven mitts nursing a Dutch oven or casserole steaming dish to the table. The smell has been traveling through the house for the better half the day and now its time to get out that deep spoon and scoop out all that is inside. This is one my favorite meals to make. Very happy to share it with you :)
Provided by Dan Churchill
Categories Lamb/Sheep
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F.
- Season lamb meat with a pinch of salt & pepper, before adding 2 Tbsp of oil to a dutch oven on medium-high heat. Brown Meat until golden brown all over, you may do this in batches.
- Remove meat from pan add remaining olive oil along with the onion, garlic, celery and carrots. Cook for 5-7 minutes or until browned.
- Add meat back to the pan along with red wine, cook for 1-2 minutes until wine reduces to bubbles, pour in stock and add the bay leaves, thyme rosemary and a pinch of salt & pepper.
- Bring to a boil cover with a lid and place in the oven to cook for 4-6 hours or meat falls apart. Remove from the oven and cook on stove top with lid off until sauce reduces by a third.
- Meanwhile, bring another pot of water to a boil add a pinch of salt and cook potatoes for 8-10 minutes or until easily pierced with a knife. Drain and mix in a bowl with 1 tbsp of butter and season with salt and pepper.
- Turn your broiler or grill on, spoon ricotta on top of lamb mix, followed by potato mix, and cook for 5-7 minutes or until slight little bits of golden color appear on the surface. Take straight to the table :).
Nutrition Facts : Calories 249.9, Fat 14.5, SaturatedFat 5.8, Cholesterol 26, Sodium 700.2, Carbohydrate 15.6, Fiber 2.4, Sugar 4.2, Protein 7.8
MUSTARD CRUSTED RACK OF LAMB
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 1 rack of lamb, serving 2
Number Of Ingredients 20
Steps:
- Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
- Preheat the oven to 450 degrees F.
- Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
- In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
- Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
- Serve with some of the Fig Chutney, if desired.
- In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
- Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
LAMB SHEPHERD'S PIE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Push the vegetables to the perimeter of the pan and add the lamb. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over. Sprinkle with the mustard, 1 teaspoon of the salt and some pepper. Stir until fragrant, 1 minute, then add the tomato paste, fennel seeds and tomato puree and stir again. Cook for 1 minute more. Turn off the heat and stir in the mint and sage. Remove the bay leaf.
- Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes. In the same pot, combine the milk, butter, and 1/2 cup of the cooking water and stir together over high heat. Bring to a boil. Mash the potatoes with a masher, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy. Taste and season with 1/4 teaspoon salt and pepper to taste.
- Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom. Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes. Bake until the topping turns golden in spots, about 30 minutes. Serve warm.
LAMB, BLACK PUDDING & MUSTARD HOTPOT
If you prefer traditional Lancashire hotpot, leave out the black pudding and the mustard
Provided by Good Food team
Categories Dinner, Main course
Time 3h
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/ gas 4. Heat half the oil in a frying pan and cook the onions for 5 mins until they are soft and just starting to turn golden. Remove and set aside. Pour the remaining oil into the pan and fry the black pudding for about 1 min on each side. Remove, drain on kitchen paper and set aside.
- Cook the chops in the pan on a high heat so you get a good colour on the outside, but they're not cooked, then drain off the fat. Set the chops aside.
- Layer the ingredients in a deep ovenproof casserole, which holds everything snugly, starting with some potatoes and carrots and dotting half the mustard over each layer of black pudding. Season as you build up the layers and sprinkle the herbs throughout. You should have two layers of chops and finish with overlapping potato slices.
- Pour the hot stock over everything, then brush the top with the melted butter. Cover and bake for 2 hrs, until everything is meltingly tender, removing the lid for the last half hour to crisp up the potatoes.
Nutrition Facts : Calories 832 calories, Fat 43 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 3.1 milligram of sodium
MUSTARD AND HERB CRUSTED RACK OF LAMB
Categories Herb Lamb Mustard Roast Easter Oscars Dinner Meat Rack of Lamb Fall Winter Anniversary Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
- Put oven rack in middle position and preheat to 400°F.
- Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
- Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
- Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.
More about "lamb pie and mustard thatch recipes"
MUSTARD THATCH LAMB PIE RECIPE (A DIFFERENT SHEPHERDS …
From youtube.com
Author Andrews Simple cookingViews 4.7K
LAMB CHOPS WITH MUSTARD-THYME SAUCE - JULIA'S ALBUM
From juliasalbum.com
IRISH LAMB PIES WITH HERBS | RECIPES - FOOD & WINE
From foodandwine.com
RACK OF LAMB WITH MUSTARD-SHALLOT SAUCE RECIPE - MARCIA KIESEL
From foodandwine.com
LAMB AND POTATO PIE RECIPE - BBC FOOD
From bbc.co.uk
PAUL AINSWORTH'S SHEPHERD'S PIE RECIPE - BBC FOOD
From bbc.co.uk
LAMB PIE WITH MUSTARD THATCH RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
LAMB SHOULDER PIE RECIPE - BBC FOOD
From bbc.co.uk
LAMB PIE RECIPE - BBC FOOD
From bbc.co.uk
LAMB PIE WITH MUSTARD THATCH (SHEPHERD'S PIE) RECIPE | EAT YOUR …
From eatyourbooks.com
MUSTARD AND HERB ROASTED LEG OF LAMB - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
LAMB CHOPS WITH CREAMY MUSTARD SAUCE - PRIMAVERA KITCHEN
From primaverakitchen.com
BEST-EVER LAMB PIE WITH MUSTARD THATCH - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love