Lamb Meatballs with Lemon Sauce Recipe - Lidia’s Kitchen Series
Lamb Meatballs with Lemon Sauce - Meatballs are an all-time favorite, and Lidia creates some new versions to add to your meatball repertoire and make those parties memorable.
Make sure to watch next 2 eps for Leftover Meatball Panini and Monkfish Meatballs in Tomato Sauce recipes ????
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Spiced Lamb (with Hummus)
This Lebanese Spiced Lamb is a real favourite!
This recipe is used for what's know as Hummus bil Lahme (or hummus with meat).
It's really easy to make with a few ingredients. Serve it on top of the hummus with pomegranate seeds, fresh parsley & a good drizzle of olive oil. It is traditionally eaten with Lebanese bread (no cutlery required!)
Here's the recipe:
Ingredients
1 tablespoon olive oil
250g Lamb mince
1/2 teaspoon salt
3/4 teaspoon baharat
1/2 teaspoon pomegranate molasses
1 tablespoon pine nuts
pinch of pepper
For serving:
1 tablespoon fresh pomegranate seeds
Handful of fresh parsley leaves
Lebanese bread
Method
1. Heat olive oil in a fry pan. Add pine nuts and toast until they just turn a golden brown. Do not leave unattended because this will only take a minute. Remove from pan and set aside.
2. Using the same pan cook lamb mince, stir to brown and remove large lumps of meat.
3. Add salt, baharat, pepper & molasses. Stir through & remove from heat once all meat is cooked through. Return pine nuts to pan.
Spiced lamb is now ready to serve on top of a plate of hummus.
Serve immediately with a drizzle of extra virgin olive oil and fresh pomegranate seeds.
Enjoy!
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Slow Cooked Lamb Tomato & Rosemary Recipe Mutton
Slow Cooked Lamb Tomato & Rosemary Recipe
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Roasted Broccolini with Tahini Sauce (Ottolenghi recipe)
I think that roasting is the best way to cook broccolini. It brings out the flavour and you get crunchy golden tips! This Roasted Broccolini recipe is a wonderful side dish eaten plain, but with a simple Tahini Sauce and sprinkle with nuts, it becomes company-worthy as an impressive side dish OR a vegetarian main.
Particularly great served alongside Middle Eastern dishes, such as Chicken or Lamb Shawarma!
Stuffed Leg of Lamb Recipe with Rosemary & Pine Nuts | Woolworths
SERVES 8
Ingredients:
• 2 kg Australian Lamb Leg Roast
• 1 whole garlic bulb
• ½ bunch fresh flat-leaf parsley
• ½ bunch fresh rosemary
• 4 anchovy fillets
• 100g ciabatta
• 1 large handful of pine nuts
• 1 large handful of green olives
• 1 lemon
• sea salt and freshly ground black pepper
• olive oil
• 2 onions
• 2 carrots
• 2 sticks of celery
• 1 glass of red wine
• 1 heaped tablespoon of plain flour
• 1 litre organic chicken or vegetable stock
Method:
1. Preheat oven to 200˚C. Turn lamb upside down on a board and cut halfway down into the leg along the bone so meat opens out, creating a pocket.
2. Make the stuffing by peeling a couple of garlic cloves and popping them into a food processor. As it’s whizzing away, add the parsley and rosemary leaves, then the anchovies. Scrape the mixture into a bowl, then add the ciabatta and pine nuts to the processor – you want it to be quite coarse so just pulse it a few times, then tip it into the bowl of herbs along with the olives and lemon zest. Season, then scrunch everything together with your hands – if it looks too dry, add a little lemon juice.
3. Pack the stuffing into the lamb pocket, then wrap the meat back over and tie it tightly with string, pushing the remaining rosemary sprigs underneath the string. Drizzle over a little oil, pat this into the lamb and season.
4. Place the onion, carrot and celery into a roasting tray with the remaining unpeeled garlic and lay the lamb on top. Roast for about 1 hour 30 minutes. After 30 minutes, baste by pouring a swig of wine over the meat and veg every 15 minutes or so until meat is cooked. Transfer meat to a board to rest.
5. Spoon off most of the fat from the tray, then place it on the stove over low heat. Add the flour and mash together with a potato masher. Pour in a glass of red wine and bring to the boil. Pour in the stock and bring back to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until thickened.
6. Season to taste, then sieve the gravy into a jug, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At the is point, the lamb will be just perfect. Enjoy!
Jamie's Tip:
In Italy, they’ll start basting the lamb after 30 minutes by
pouring a swig of wine over the meat every 15 minutes or
so until it is cooked. Trust me – it is well worth doing and
makes it juicy and delicious!
Lamb Köfte with Pine Nuts and Tahini Sauce
Find the recipe here in English:
This is a recipe from my cookbook ‘Flavours of Home’:
This video is in Luxembourgish language with English subtitles.
In Israel food is a celebration. Wherever you go, you will find people ordering tables full of little dishes, all meant for sharing. You find the likes of amazing salads, grilled meats, creamy dips and charred vegetables. It’s a feast for the eyes and the palate.
One of the dishes I really liked in Israel are köfte – little lamb meatballs with lots of spices. In Jerusalem we were served giant köfte skewers in a small kebab shop in one of Jerusalem’s alleys. The meat came with a bowl of creamy tahini sauce and simple Israeli salad (cucumber, tomato and red onion). It was such a simple meal, yet so utterly delicious. And fortunately, it’s easy enough to make köfte at home and feel like in a kebab shop in Jerusalem…
This recipe was created as part of my “Staycation” show, inspiring people with recipes from my travels that they can recreate at home – to get us all to travel in our minds despite being stuck at home this summer…
This video was shot for RTL Télé Lëtzebuerg.