Recipe: Lamb Shanks with Blood Orange & Babel
We have an abundance of lamb and hogget from our farm the estate, which works really well as a slow-cooked dish at this time of year. Follow Estate Head Chef Alan Stewart's recipe for warming lamb cooked in Babylonstoren Babel and zingy blood orange.
I love using the shanks for this dish, but shoulder could work just as well, or you can do this with diced lamb, says Alan. Serve this simple braise with buttered greens such as kale or cavolo nero, or a salad of bitter Italian style leaves with blood orange dressing.
RECIPE
Serves 2
INGREDIENTS:
2 lamb shanks or 500g diced lamb
30ml rapeseed oil
1 brown onion
2 cloves garlic
Handful of fresh thyme
2 blood oranges
1 bottle Babylonstoren Babel red wine
5 juniper berries
5 black peppercorns
1ltr chicken stock
METHOD:
Pre-heat the oven to 140ºc.
- Add the oil to a deep heavy bottomed pan, over a medium heat.
- Once hot, colour the lamb shanks on all sides and the bottom. Remove from the pan.
- Peel and chop the onion and garlic.
- Add to pan and gently cook until brown and soft.
- Add thyme, juniper and black pepper.
- Cut 1 orange into eighths and add this to the pan, squeezing out the juice as you do.
- Pour in the bottle of Babel, bring to the boil and then add the venison shanks back in.
- Simmer for 2 minutes then add the chicken stock - all the meat should be submerged in the liquid. Bring this to a simmer, cover with a tight-fitting lid and place in the oven for 2.5hrs until the meat is soft and yielding.
- Remove from the oven, take out the meat and reduce the sauce by half on the stove.
- Return the shanks to the pan and finish with peeled segments of blood orange, the zest of one blood orange, some picked thyme leaves and a good sprinkle of sea salt.
- Serve with buttered kale or crushed Jerusalem artichokes.
SHOP OUR LAMB RANGE:
LAMB CHOPS L'ORANGE By Simply Filcantuges Recipe
CROCK-POT SLOW COOKER COOKING....
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Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)
Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!
Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.
Lamb Chops With Orange And Mint Sauce
I have no business making this type of recipe. I did it anyway and it turned out great! Easy to do and makes for a delicious lunch or dinner.
Michael Symon's Grilled Lamb Chops with Rosemary Salt | Symon Dinner's Cooking Out | Food Network
A homemade lemon rosemary sea salt blend adds a pop of flavor to Michael's tender, juicy grilled lamb chops!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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Grilled Lamb Chops with Rosemary Salt
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 25 min (includes marinating time)
Active: 20 min
Yield: 4 servings
Ingredients
2 tablespoons fresh oregano leaves
3 cloves garlic, minced
Zest of 2 lemons
Juice of 1 lemon
Olive oil
8 frenched lamb loin chops (about 2 pounds)
Kosher salt and freshly cracked black pepper
1/4 cup flaky sea salt
1 tablespoon finely chopped rosemary
Directions
Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.
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Michael Symon's Grilled Lamb Chops with Rosemary Salt | Symon Dinner's Cooking Out | Food Network
12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
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