Slow-Roasted Leg of Lamb
A leg of lamb is an impressive dinner for a party or holiday gathering. You can feed a crowd with this large tender cut of meat.
Ingredients:
4.5 lbs boneless leg of lamb 2 kg
2 small yellow onions or 1 large
1 bulb garlic
2 stalks celery
1 carrot
2 sprigs rosemary
4 cups beef bone broth
1 cup red wine
1 Tbsp olive oil
sea salt
pepper
2 Tbsp corn starch
2 Tbsp water
Printable recipe:
Easy Lamb, Vegetable and Lentil Soup with Cabbage
A delicious Lamb, Vegetable and Lentil Soup with Cabbage recipe from Simply Beef and Lamb. Easy to prepare, ready in 30 minutes !
Rack of Lamb Recipe - Chef Pasquale
Today I will show you how I prepare my rack of lamb recipe.
Here is the written recipe:
What you will need:
Rack of Lamb
Small potatos
Rosemary
Mustard
Garlic
Thyme
Olive Oil
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Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
Ina simplifies a comforting and hearty meal of lamb, vegetables and herbs that can easily be made in advance!
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Lamb Stew with Spring Vegetables
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 11/2-inch-diced
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Cotes du Rhone, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 11/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves
Directions
Preheat the oven to 350 degrees F.
Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
Cook’s Note
To peel the onions, drop them in a pot of boiling water for 30 seconds, then trim and peel them, leaving the root intact.
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Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
How to make pulled lamb and warm lentil salad
Feeding a crowd this entertaining season? Try our mouth-watering pulled lamb salad (RECIPE BELOW). Combine deliciously spiced lamb with a chunky warm lentil, tomato and spinach salad – it’s a perfect weekend feast.
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Pulled Lamb & Warm Lentil Salad
Serves 6 with leftovers Prep 10 mins (+ 10 mins resting time) Cooking 4 hours 40 mins
2 red onions, cut into wedges
1 tbs olive oil
2.5kg Coles Australian Lamb Whole Leg Roast
1 cup (250ml) chicken stock
400g can lentils, rinsed, drained
350g mixed medley tomatoes*, halved
60g pkt Coles Australian Baby Spinach
1 cup flat-leaf parsley leaves
Spice mix
1 tsp sweet paprika
1 tsp ground coriander
1 tsp dried chilli flakes
½ tsp ground cumin
½ tsp ground ginger
½ tsp ground allspice
½ tsp ground cardamom
½ tsp ground nutmeg
Pinch of ground cloves
1 Preheat oven to 150°C. To make the spice mix, combine paprika, coriander, chilli, cumin, ginger, allspice, cardamom, nutmeg and cloves in a bowl. Season.
2 Arrange onion in the base of a large roasting pan. Stir the oil into the spice mix. Spread evenly over lamb to coat. Place lamb over the onion in the pan. Pour stock around the lamb and cover the pan tightly with foil.
3 Roast, basting the lamb occasionally with the pan juices, for 4 hours or until the lamb is almost falling off the bone. Uncover the pan and increase oven to 180°C. Roast for 30 mins or until the lamb is golden brown.
4 Arrange lentils, tomato and spinach around the lamb in the pan. Roast for 10 mins or until the lentil mixture is heated through. Loosely cover pan with foil and set aside for 10 mins to rest.
5 Coarsely shred the lamb, discarding the bone. Arrange the lentil salad in a serving dish. Top with lamb and sprinkle with parsley.
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Atlas Masterclass | Greece | Rosemary grilled lamb (vegetarian: zucchini & feta fritters), lentils
For all dietary information, vegetarian recipes, recipe cards and further details please visit our website atlasmasterclass.com.au.
INGREDIENTS:
Lamb
Lemon dressing
Lentils and bulgur
Seed and fruit mix
Cucumber
Red onion
Rosemary
Parsley
PANTRY STAPLES: Cooking oil, salt
YOU’LL NEED: Char grill or barbecue or frying pan, saucepan, colander or sieve, knife, chopping board
ALLERGENS: Garlic, onion, dairy, wheat, gluten
METHOD:
1. Prepare the produce: Wash all the vegetables. Slice the parsley thinly. Dice the tomato. Dice the cucumber. Thin out the lamb, if needed.
2. Cook the lentils and bulgur: Bring a saucepan of water to the boil. Add the lentils and bulgur to the water. Simmer for 15 minutes. Drain and cool under running water.
3. Cook the lamb: Preheat a grill pan over high heat. Spoon a little of the dressing over the lamb and place on the preheated grill. Cook for 15 minutes on each side, or until cooked to your liking. Baste regularly using the rosemary dipped in the dressing. Rest for 5 minutes. Reheat briefly on the grill to reheat before serving, if desired. Slice the lamb thickly to serve.
4. Make the salad: Combine the cooled grains with the seed mix, cucumber, tomato, onion and the remainder of the dressing.
5. To serve: Serve the sliced lamb with the grain salad.