SPICED LAMB SHANKS WITH ORANGE AND HONEY
There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey's perfume are complemented by the similarly sweet carrots and turnips. A shower of freshly snipped herbs adorns the dish just before serving. The recipe is easy to prepare in two parts: The shanks are simmered to tenderness first, which produces the broth. This can be done several hours ahead or up to 2 days in advance. Then, the bones are removed, and the meat can be finished in the sauce.
Provided by David Tanis
Categories dinner, meat, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Cook the lamb shanks: Season shanks generously with salt and pepper. Transfer to a large pot and add cumin seed, fennel seed, coriander seed, onion, cloves, thyme and bay leaf. Pour in enough water to cover shanks, place pot over high heat and bring to a boil. Put on the lid, reduce to a simmer and cook for 1 to 1 1/2 hours, until meat is very tender when probed with the tip of a paring knife.
- Remove shanks from pot and place on a baking sheet to cool. Strain the broth into a bowl, and skim off any rising fat. Measure 4 1/2 cups broth and set aside. When shanks are cool enough to handle, gently remove the bone from each with your hands, leaving the meat in one or two large pieces.
- Make the sauce: In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and slightly browned. Add garlic, saffron, cayenne, tomato paste and honey and stir to incorporate.
- Add orange zest, orange juice, broth and wine to the pot, and bring to a boil. Turn heat to a brisk simmer and return the meat to the pot. Simmer for 20 minutes, until broth has reduced by an inch or so. Taste broth and adjust seasoning. Add arrowroot mixture and cook for a minute or two, until slightly thickened.
- Meanwhile, cook the vegetables: In a separate pot, melt butter over medium heat. Fill the pot with 1 inch of water. Add carrots and turnips, salt lightly, cover and turn heat to high. Cook for 10 minutes, or until probed with the tip of a paring knife.
- To serve, transfer meat and sauce to a large, deep platter or serving dish. With a slotted spoon arrange vegetables around the meat. Sprinkle with parsley, mint, dill and basil.
SALT AND PEPPER CRUSTED RACK OF LAMB WITH BLOOD ORANGE AND CHERRY CHIMICHURI
Prepare the perfect dinner-party menu featuring this impressive lamb recipe that is seared first, then finished in the oven. Serve with Cauliflower and Leek Gratin and Wilted Mustard Greens.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Using a mortar and pestle or a spice grinder, coarsely grind peppercorns, salt, and red-pepper flakes together until peppercorns are broken but not completely ground.
- Brush a griddle with olive oil (or place oil in a large skillet) and heat over medium-high heat. Season lamb all over with pepper mixture. Place lamb on griddle, meat-side down, and sear to create a golden-brown crust; turn and repeat process on opposite side, about 3 minutes per side. Transfer lamb to a baking sheet.
- Transfer baking sheet to oven and cook until internal temperature reaches 122 to 125 degrees on an instant-read thermometer, 12 to 15 minutes, for medium rare. Let stand 5 minutes before slicing and serving with chimichurri.
LAMB STEW WITH LEEKS AND POTATOES
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
- Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
- Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
- Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.
Nutrition Facts : @context http, Calories 800, UnsaturatedFat 21 grams, Carbohydrate 66 grams, Fat 39 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 1547 milligrams, Sugar 7 grams, TransFat 0 grams
More about "orange and leek lamb recipes"
ROAST LAMB WITH ORANGE AND LEMON RECIPE - ANTONIO …
From foodandwine.com
5/5 Total Time 2 hrs 20 mins
- Preheat the oven to 350°. In a small bowl, combine the thyme with the orange and lemon zest. In another small bowl, combine the orange and lemon juices.
- Set the lamb on a work surface, fat side down. Sprinkle 1/4 cup of the citrus juice over the lamb, season with salt and pepper and sprinkle with two-thirds of the zest mixture. Roll up the lamb and tie it at 3-inch intervals with kitchen twine. Rub the lamb with olive oil and the remaining zest mixture and season with salt and pepper.
- Set the lamb in a medium roasting pan. Pour in the wine and 1/4 cup of water and roast for 30 minutes. Increase the oven temperature to 400°. Pour 2 tablespoons of the citrus juice over the lamb. Add 1/4 cup of water to the pan and roast the lamb in the upper third of the oven for 45 minutes. Pour the remaining citrus juice over the lamb and roast for about 20 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 145°.
- Transfer the lamb to a carving board and let rest for 15 minutes. Scrape the pan juices into a small saucepan and bring to a simmer. Remove from the heat and whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper.
ROAST LAMB WITH ROSEMARY & ORANGE - SHARED KITCHEN
From sharedkitchen.co.nz
LAMB HOTPOT - LUXURY LAMB AND LEEK HOTPOT RECIPE
From goodhousekeeping.com
ORANGE AND LEEK LOUKANIKO (GREEK SAUSAGE) RECIPE
From seriouseats.com
ROAST LEG OF LAMB WITH ORANGE AND HERBS RECIPE
From foodandwine.com
Author Marcia Kiesel
- In a small bowl, combine the garlic, orange zest, parsley, rosemary, thyme, cumin and 1 teaspoon of the olive oil. Add a pinch each of salt and pepper.
- Using a small, sharp knife, make about 25 evenly spaced 1-inch incisions in the meaty sections of the lamb. Stuff about 1/2 teaspoon of the orange-herb paste into each incision. Turn the lamb fat side up and rub with 1 tablespoon of the olive oil and then 2 tablespoons of the orange juice.
- Preheat the oven to 450°. In a large nonreactive roasting pan, combine 1/4 cup of the wine and the remaining 2 tablespoons of olive oil. Arrange the onions and carrots cut side down in the pan, set the lamb on top and season with salt and pepper. Roast the lamb in the center of the oven for 20 minutes. Pour the remaining 1/2 cup of wine and 1/2 cup of water into the pan and reduce the oven temperature to 325°. Continue roasting the lamb for 1 hour and 20 minutes, basting a few times and adding up to 1/2 cup more water if the pan gets dry.
- Pour 2 tablespoons of the orange juice over the lamb and raise the oven temperature to 400°. Roast the lamb for about 30 minutes longer, or until the meat is medium-rare and an instant-read thermometer inserted in the meaty part of the leg registers 135°° Transfer the lamb to a carving board, cover loosely with foil and let rest for 10 minutes. Transfer the carrots and onions to a plate and keep warm in a low oven.
LEG OF LAMB WITH ORANGE AND LEEKS - COMPLETEMENTPOIREAU.CA
From completementpoireau.ca
Cuisine Main MealsCategory MeatsServings 4
ORANGE AND LEEK LAMB RECIPE - FOOD.COM
From food.com
5/5 (3)Total Time 20 minsCategory Lamb/SheepCalories 150 per serving
LEG OF LAMB BAKED WITH BUTTER AND HERBS WITH REDCURRANT, ORANGE …
From deliaonline.com
MOROCCAN LAMB SHANKS · CHEF NOT REQUIRED...
From chefnotrequired.com
RYELAND LAMB WITH LEEKS, GARLIC, MUSHROOMS AND ORACHE RECIPE
From greatbritishchefs.com
LEG OF LAMB WITH ORANGE AND ROSEMARY RECIPE | EAT SMARTER USA
From eatsmarter.com
BROTHY LEEK, LAMB & CABBAGE SOUP | FEASTING AT HOME
From feastingathome.com
LAMB AND LEEK HOTPOT - SEDUCE YOUR PALATE WITH THIS …
From greedygourmet.com
LAMB AND ORANGE-HERB GREMOLATA SANDWICHES RECIPE - SERIOUS EATS
From seriouseats.com
HOMEMADE GRILLED ORANGE AND LEEK LOUKANIKO GREEK SAUSAGE …
From meatwave.com
LAMB POT ROAST WITH ORANGES AND OLIVES RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: LEEK-BRAISED LAMB WITH CREAMY MINT AND LEEK SAUCE
From therarewelshbit.com
DEEP ROOTS: A CELEBRATION OF KAI - NZ HERALD
From nzherald.co.nz
WHITE FISH WITH FENNEL, ORANGE AND LEEKS | RICARDO
From ricardocuisine.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 »
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #south-west-pacific #main-dish #lamb-sheep #australian #easy #beginner-cook #dietary #gluten-free #egg-free #free-of-something #meat #3-steps-or-less
You'll also love