LAMB WITH BRAISED LENTILS
An everyday lamb dish with a subtle blend of flavours, that you can enjoy at any time of the year, without needing to either heat the oven or set up the BBQ. Adapted from English chef Louise Blair's 'Low GI Cookbook'. Like garlic, lemon in recipes is one of those ingredients that most people seem to either love or hate. If you're not fond of lemon juice, omit the lemon rind and juice; fry the lamb steaks in 1/4 tablespoon olive oil and consider substituting a little of the vegetable stock for wine, perhaps a merlot or a dry white.
Provided by bluemoon downunder
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the lemon rind, rosemary, sage and garlic and rub over the lamb steaks, then squeeze the lemon juice over the lamb steaks.
- Heat a large non-stick pan until hot and, over a medium-high heat, add the lamb steaks (and some of the lemon juice that has dripped off them when you transferred them to the pan) and fry for 1 minute on each side.
- Remove the lamb from the pan, and set aside.
- Add the bacon, onions, carrot and celery to the pan and fry for 2-3 minutes or until they are beginning to soften.
- Add the lentils and the stock - and any of the herbs and garlic that didn't make it into the pan earlier when you were browning the lamb steaks - and, over a high heat, return the lamb to the pan and bring the mixture to the boil.
- Reduce to a low-medium heat and simmer gently for 30-40 minutes or until the lentils are tender and most of the stock has been absorbed.
- Serve the lamb with potatoes mashed with buttermilk or low-fat milk. If the potatoes have been made ahead of time - and if you like spinach - mix through the mashed potatoes a packet of frozen spinach, which has not only been thawed, and thoroughly-drained but has also had all excess moisture squeezed from it.
- Chef's Note: Since I posted this recipe and last made this dish, I have found and posted the most fabulous recipe for vegetable stock, which is now my standard vegetable stock recipe: Vegetable Stock Recipe #135453.
Nutrition Facts : Calories 254.8, Fat 0.8, SaturatedFat 0.2, Sodium 16.9, Carbohydrate 45.7, Fiber 20.6, Sugar 4.7, Protein 17
MEDITERRANEAN LAMB AND LENTIL STEW
This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.
Provided by carina
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
- Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
- Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g
SLOW ROASTED LAMB SHANKS WITH BRAISED LENTILS
Steps:
- Preheat oven to 500°F. Spread onions, celery, and carrots over bottom of large roasting pan. Rub thyme and mint over lamb shanks; sprinkle generously with salt and pepper. Place lamb shanks atop vegetables. Drizzle 3 tablespoons oil over. Roast uncovered 30 minutes. Pour 1 cup chicken stock over lamb and vegetables in pan. Reduce oven temperature to 425°F. Continue to roast uncovered until lamb is very tender and almost falls off bones, adding 1 cup stock to pan every 30 minutes and turning and basting lamb occasionally, about 3 hours longer. Using tongs, transfer lamb shanks to bowl; cover to keep warm.
- Transfer vegetables and pan juices to large saucepan; skim fat from surface. Add remaining 1 cup stock, wine, juniper berries if desired, and bay leaf to saucepan. Simmer 10 minutes to blend flavors. Strain, pressing on solids to extract as much vegetable pulp and liquid as possible. Return strained liquid to same saucepan; bring to boil. Mix flour and butter to blend in small bowl. Add to saucepan; whisk until sauce thickens slightly and is reduced to 2 cups, about 2 minutes. Season sauce with salt and pepper.
- Spoon Braised Lentils onto 4 plates. Drizzle remaining 2 tablespoons oil over lentils. Top each serving with 1 lamb shank. Spoon sauce over lamb.
- Available in the spice section of most supermarkets.
BRAISED LENTILS
Provided by Massimo Ormani
Categories Bean Onion Side Braise Sauté Quick & Easy Celery Lentil Carrot Fall Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.
BRAISED LAMB WITH TOMATO AND ALMONDS
Provided by Mark Bittman
Categories brunch, dinner, lunch, main course
Time 3h
Number Of Ingredients 9
Steps:
- Cut 2 pounds lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- To the skillet, add onion, garlic, carrots, olives and cloves; cook until fragrant. Add wine, tomatoes with their juice 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: Chopped toasted almonds and cilantro.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams
BRAISED LAMB RIBS WITH LENTILS
Provided by Mimi Sheraton
Categories dinner, weekday, main course
Time 2h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut lamb ribs apart and trim off heavy excess fat. With meat cleaver or sharp knife, cut each rib across into thirds so each piece is about 1 1/2 to 2 inches long.
- Wash lentils and pick over but do not soak.
- Place lamb ribs in cold skillet and gradually heat until they are frying and fat melts. Turn frequently so all sides brown.
- When lamb is golden brown on all sides, remove to 2-quart casserole or stew pot. Add onion and carrot to hot lamb fat in skillet and saute over moderate heat until golden brown. Stir in tomatoes and liquid, bring to boil and scrape in coagulated pan juices with wooden spatula. Pour over ribs in casserole. Add garlic, bay leaf, thyme, salt and pepper and 2 cups water.
- Bring to boil, then gently stir in lentils. Add enough additional boiling water to come just to level of lentils. Bring to boil, cover, reduce to simmer and cook steadily but gently for about 2 hours or until lentils and lamb are tender. Add boiling water as needed during cooking and stir gently every half-hour or so.
- Adjust seasonings, adding a few drops of vinegar if you like.
- This can be served with rice. One cup of raw rice cooked in boiling salted water will be about right.
Nutrition Facts : @context http, Calories 1174, UnsaturatedFat 39 grams, Carbohydrate 61 grams, Fat 79 grams, Fiber 11 grams, Protein 55 grams, SaturatedFat 35 grams, Sodium 770 milligrams, Sugar 5 grams
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