Plum Lamb Casserole Recipes

LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG

Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg image

Provided by Robin Miller : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Cooking spray
1 bunch asparagus
4 small red potatoes, quartered
Salt and ground black pepper
4 (4-ounce) boneless lamb loin chops, trimmed of fat
1 tablespoon olive oil
2 leeks, rinsed and chopped
1 cup prepared plum sauce
2 tablespoons prepared plum preserves
1 tablespoon chopped fresh rosemary leaves
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 hard-boiled egg, shelled and diced

Steps:

Preheat oven to 400 degrees F.
Coat a large baking sheet with cooking spray.
Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan.
In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium.
In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.

PLUM-GLAZED LAMB

Plum-Glazed Lamb image

Fruity and flavorful, this wonderful glaze is simple to prepare, and its hint of garlic really complements the lamb. The recipe makes enough glaze to baste the lamb during roasting and leaves plenty to pass when serving. -Ann Eastman Greenville, California

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 bone-in leg of lamb (4 to 5 pounds)
Salt and pepper to taste
2 cans (15 ounces each) plums, pitted
2 garlic cloves
1/4 cup lemon juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon dried basil

Steps:

Preheat oven to 325°. Place lamb on a rack in a shallow baking pan, fat side up. Season with salt and pepper. Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain plums, reserving 1/2 cup syrup. In a food processor, place the plums, reserved syrup, garlic, lemon juice, soy sauce, Worcestershire sauce and basil. Cover and process until smooth; set aside half of the plum sauce., Baste lamb every 15 minutes during the last hour of roasting. In a small saucepan, simmer reserved sauce 5 minutes; serve with meat.

Nutrition Facts : Calories 338 calories, Fat 10g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 283mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 2g fiber), Protein 39g protein.

EASY LAMB STEW

Easy lamb stew image

Let the oven do the work with this easy and flavourful lamb stew. The amounts are easily doubled, so you can freeze half to enjoy another day

Provided by Barney Desmazery

Categories Dinner

Time 3h30m

Number Of Ingredients 10

Ingredients

2 tbsp vegetable oil
800g diced lamb shoulder
1 large onion, roughly chopped
4 large carrots, cut into large chunks
1 tbsp plain flour
1 tbsp tomato purée
750ml lamb stock
2 bay leaves
rosemary sprig or a pinch of dried rosemary
mash and greens, to serve

Steps:

Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.

Nutrition Facts : Calories 631 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 48 grams protein, Sodium 0.4 milligram of sodium

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