NEW ZEALAND RACK OF LAMB WITH SWEET POTATO MASH AND THREE BEAN RAGOUT
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Drain and rinse all liquid off beans. Combine beans in a bowl and set aside. Begin cooking bacon in a saute pan. Begin roasting yams in preheated oven until soft, and remove to let cool enough to handle.
- Heat olive oil in another large saute pan for the lamb. Season the rack of lamb with salt and pepper. Place lamb into hot pan and sear meat all around.
- Remove bacon to drain on paper toweling. In same pan lightly saute onion and garlic in bacon fat until translucent. Add red wine and reduce by half.
- Place the lamb in a roasting pan and roast in the oven until done to your liking, about 15 to 20 minutes for medium rare, an internal temperature of 125 degrees F (this means that because of the 5 to 8 minutes of carryover cooking while it rests, you pull it out at 120 degrees F so it will end up at 125 degrees F for medium rare).
- When yams are cool enough to handle, peel off skin and add butter and cream and mash. Season with salt and pepper, as needed.
- Remove the lamb to a utility platter and let rest before slicing.
- Add demi-glace and tomato paste to the pan with the onion, garlic, and bacon fat, then incorporate all beans with mixture. Lower heat and simmer. Add rosemary and chives. Season with salt and pepper, to taste.
- Place sweet potatoes in the middle of a serving platter. Surround potatoes with bean ragout. Slice rack of lamb in between bones and lay over potatoes. Spoon demi-glace sauce over and serve.
WEANING RECIPE: SLOW-COOKED LAMB & VEG WITH SWEET POTATO & CARROT MASH
A beautifully balanced, slow-cooked toddler meal - by combining iron-rich lamb with vitamin-C-rich veg, you'll be optimising your child's ability to absorb iron
Provided by Caroline Hire - Food writer
Categories Dinner, Lunch, Main course, Supper
Time 3h
Yield Serves 2 adults + 2 kids
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3. Melt the butter in a big ovenproof casserole dish. Brown the lamb shank on all sides for a few minutes and then remove from the pan. Gently cook the onion for 7-8 mins until well softened, adding a little more butter if necessary. Add the garlic and cinnamon and cook for a further minute.
- Return the lamb shank to the pan, along with the carrot and celery. Pour in the water or veg stock (bear in mind water is better for baby). Bring to the boil, then put on the lid and transfer to the oven. Cook for 2 - 2 1/2 hours until the lamb is very tender.
- Meanwhile wrap the sweet potatoes in tin foil and roast in the oven for 45 mins to 1 hour until completely tender. Scoop out the insides and mash with a little butter. For baby, shred the meat into small pieces and serve with the soft vegetables and mash. Serve everyone else with a whole shank and some veg, spoon over a little of the cooking liquor and put a dollop of mash on the side.
Nutrition Facts : Calories 42 calories, Fat 1 grams fat, SaturatedFat 0.6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
SWEET POTATO & CARROT MASH
The zesty flavour of fresh ginger brings out the best in this simple, super-healthy, wonderfully low-fat, sweet potato and carrot mash. This is my adaptation of a recipe I found originally on one of my International Masters 'Good for You' recipe cards, which focus on health and nutrition. I use my Recipe #135453 when making this as I know that it is low in salt! I often add sunflower seeds to recipes such as this one and have included them here as an optional ingredient. They provide added nutrition and I just love the textural variation provided by that little bit of crunch! Walnuts would also work well. And yes, I know butter is not exactly healthy, but I do prefer to use it in cooking, so when I've made this recipe, I must confess that I've used butter. If you love sweet potatoes, you may also like my Recipe #124938, also very healthy but quite different from this recipe.
Provided by bluemoon downunder
Categories Yam/Sweet Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the carrot, sweet potato, apple and stock in a saucepan over a high heat; add 2 cups of water and bring to the boil; reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender when pierced with a fork and the liquid has reduced; cover with a lid and set aside for 10 minutes.
- Heat the margarine (or butter) in a medium-sized non-stick pan over a medium heat and pan-fry the leek for about 3 minutes or until it softens, then add the onion, garlic and ginger, stirring to make sure that the ginger is mixed through the other ingredients, cook for 2-3 minutes; remove the pan from the heat and transfer the contents of the pan together with the carrot and sweet potato mixture into a food processor and process together until smooth.
- Transfer to a serving bowl, stir through the coriander leaves (and sunflower seeds if including) and serve.
Nutrition Facts : Calories 125.8, Fat 4.5, SaturatedFat 0.7, Sodium 149.7, Carbohydrate 21.3, Fiber 3.6, Sugar 8.4, Protein 1.7
POTATO AND CARROT MASH
I ate this often growing up, or some variation of it. My mom would always add things to the mashed potatoes if we were running low on potatoes - mostly carrots, but sometimes even turnip. The bits of carrot stay a little firmer than the potatoes, so you get little pops of sweetness in every bite.
Provided by France C
Categories Mashed Potatoes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency
Nutrition Facts : Calories 172.5 calories, Carbohydrate 25.9 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 4.2 g, Sodium 90.5 mg, Sugar 3.7 g
CARROT-SWEET POTATO MASH
This side dish reminds me of the fall and all of the flavors that I look forward to cooking with.
Provided by Kristin Turrell
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place carrots and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Meanwhile, melt the butter in a small saucepan over medium heat, then stir in the applesauce and brown sugar until dissolved. When the potatoes are ready, transfer to a serving bowl and mash until smooth. Then fold in the applesauce mixture and raisins.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 37.5 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 136.3 mg, Sugar 23.6 g
SLOW ROAST LEG OF LAMB WITH WHITE WINE
This will fall off the bone and makes a lovely rich and intense gravy. You can use oregano instead of the rosemary.
Provided by PetsRus
Categories Lamb/Sheep
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Pour the oil into a large, sturdy roasting tin and set it over the stove top.
- Slash the lamb with a sharp knife, use one of the sliced garlic cloves, and stick slivers into the meat.
- Season the lamb with salt and pepper then roll it in the flour.
- Brown the lamb all over in the hot oil for 5-10 minutes.
- Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
- Add the garlic, white wine, stock, rosemary and redcurrant jelly, bring to a simmer, transfer to the the oven and cook for 2 hours covered, basting now and again with the juices.
- Uncover and cook for another 1 1/2-2 hours, basting again at intervals.
- Take the lamb out of the tin and place on a large board to rest in a warm place.
- If needed skim off and reduce the pan juices, mash up the onions a bit.
- Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.
Nutrition Facts : Calories 772, Fat 46.4, SaturatedFat 18.5, Cholesterol 205, Sodium 293.7, Carbohydrate 19.1, Fiber 1.3, Sugar 8.5, Protein 59.3
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