ROAST RED WINE LAMB WITH ITALIAN BEANS
Good roast lamb is hard to beat, Lesley Waters's recipe gives it new flavour
Provided by Lesley Waters
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 13
Steps:
- Using a sharp knife, cut small slashes all over the lamb, then push a slice of garlic into each. Put half the thyme, 3 tbsp olive oil, wine, lemon zest and a good grinding of black pepper into a large freezer bag. Addthe lamb, tie the bag tightly and refrigerate for at least 4 hrs, preferably overnight.
- Heat oven to 220C/fan 200C/gas 7. Put the rest of the thyme into the bottom of a roasting tin then lift the lamb out of the marinade and sit on top of the thyme. Roast for 20 mins, then toss onions into the pan, drizzle with a little oil, then turn the oven down to 190C/fan 170C/gas 5. Roast for 15 mins/450g for medium. Meanwhile, strain the marinade into a pan, add most of the stock and boil until reduced by two thirds (this will take about 20 mins). Set aside. Gravy can be made ahead or the day before if necessary, as long as the meat has marinated for 4 hrs.
- Once the lamb is ready, take out and rest on a board, wrapped in a tent of foil to keep warm. Set the onions aside in a bowl. Put the roasting tin onto a low heat and add the balsamic vinegar to the tin with a splash more stock and scrape all the meaty bits from the bottom. Tip into the jug with the gravy.
- For the beans, add 2 tbsp oil to the roasting tin. Add the rosemary and tomatoes, and fry for 1 min until the rosemary smells aromatic. Tip in the beans, the red onions and the final splash of stock, then warm through. Season, then stir in the parsley just before serving. Serve on a platter, topped with the lamb.
Nutrition Facts : Calories 534 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 47 grams protein, Sodium 2.02 milligram of sodium
SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS
Do something different for a Sunday roast with this Spanish-style slow-cooked lamb and beans. It's so much more than the traditional meat and two veg
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 4h5m
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
- Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
- Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.
Nutrition Facts : Calories 597 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1 milligram of sodium
VIGNOLA CINQUE TERRE, SLOW ROASTED LAMB SHOULDER WITH BEANS
Make and share this Vignola Cinque Terre, Slow Roasted Lamb Shoulder With Beans recipe from Food.com.
Provided by Chuck Hughes
Categories Lamb/Sheep
Time 12h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the lamb shoulder:.
- Preheat the oven to 290 degrees F.
- Make a dry rub mixture by mixing together the garlic, rosemary, sage, some salt, pepper and fennel pollen. Mix together the vinegar and honey. Coat the lamb with olive oil and the dry rub mixture and place on a small baking sheet with a rack.
- Roast for 4 hours, basting with the vinegar mixture every 45 minutes. Cover with tin foil to let rest.
- For the beans:.
- Meanwhile, place the beans in a pot and cover with cold water. Add the onions and rosemary and bring to boil. Reduce to a simmer and cook until the beans are cooked through to the center, about 2 hours. Remove from the heat and drain.
- Dress with some olive oil, the sage and some salt and pepper.
- For the lamb loin:.
- Preheat the grill to high heat.
- Coat the loin pieces with olive oil and sprinkle with salt and pepper. Sear the meat on the grill evenly on each side, 2 minutes per side. Let rest before serving with the lamb roast and beans.
Nutrition Facts : Calories 654.3, Fat 49.1, SaturatedFat 21.2, Cholesterol 163.7, Sodium 141.6, Carbohydrate 12.9, Fiber 1.1, Sugar 9.5, Protein 38.4
SLOW-ROASTED SHOULDER OF LAMB
Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
Provided by Rosie Birkett
Categories Dinner, Main course
Time 5h15m
Yield Serves 4 with leftovers
Number Of Ingredients 19
Steps:
- Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
- Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
- Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
- Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
- Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
- Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
- Return the tin of onions and marinating juices to the oven to keep warm.
- Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
- Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
- Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').
Nutrition Facts : Calories 776 calories, Fat 56 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.6 milligram of sodium
SLOW-COOKED LAMB SHOULDER WITH GREEN BEANS
There are many ways to achieve a succulent braised lamb shoulder. In a covered grill over indirect heat or in a low oven, it will take about 3 hours, but you could also use a countertop slow cooker. It'll take longer but you'll know the meat is ready when it's well seasoned and nearly falling apart. For convenience, you may prepare the braise a day or two in advance. Then finish it, cooking it with green beans (or a mixture of various summer beans) and hot pepper, then showering it with chopped parsley, dill and mint.
Provided by David Tanis
Categories dinner, meat, roasts, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare a covered gas or charcoal grill for medium indirect heat, or heat an oven to 325 degrees.
- If the roast is tied, remove netting or string. Lay the roast on a work surface and open it flat. Sprinkle the insides with salt, pepper and chopped garlic. Reroll the roast (no need to tie it), leaving the garlic inside. Place the roast seam side down in a small roasting pan or 9-by-13-inch baking dish just big enough to hold it.
- Tuck rosemary and bay leaves under the meat. Season the top with salt and pepper, allspice and cloves. Drizzle with olive oil and smear the oil over the surface. Add 1 cup water to the pan.
- Cover the pan tightly with aluminum foil and place in a covered gas or charcoal grill, on set up for medium indirect heat, or in a 325-degree oven. Cook until the meat is fork-tender, 3 to 3½ hours. (Be sure to remove the foil after about 2 ½ hours, so that the meat browns.) From time to time, check that there's still about 2 inches of liquid at the bottom of the roasting pan, adding more water as necessary. When the meat is done, set aside until cool enough to handle, then tear into large shreds, reserving any of the remaining concentrated pan juices and skim the fat.
- Meanwhile, bring a pot of water to the boil and add salt. Blanch beans for about 1 minute, then remove spread out on a baking sheet to cool.
- When ready to serve, heat 1 tablespoon olive oil in a wide skillet over medium heat. When hot, add blanched beans and cook for 1 minute, then add a pinch of red-pepper flakes, the pan juices and shredded meat, and cook just a bit longer, until everything is warmed through, tossing well. Taste and adjust seasoning. Transfer to a serving dish. Sprinkle with parsley, dill and mint.
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