Slow Roasted Lamb with Tarragon Mustard Sauce
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Learn how to make my easiest Easter dinner ever! Includes slow roasted lamb chops with a Tarragon Mustard Sauce, Caramelized Shallots and Provencal Style Tomatoes. It's an easy dinner idea that roasts at the same time on a sheet pan in the oven. So many delicious flavors for spring and simple enough for a beginner cook! Hope you enjoy! xx
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The best part about this recipe is how easy it is. Essentially, it’s a quick sear to lock in the flavor of the meat and a slow roasting to tenderize it. This creates a wonderful caramelized exterior and a very tender interior. The flavor combination between the sweet shallots, the savory the lamb and the zing of the mustard sauce makes this very simple dish that punches above its weight class!
INGREDIENTS:
For the Lamb:
1 Rack of lamb, 1 ¾ lb each rack (790g each rack)
1 tbsp (15 ml) olive oil
1 tsp (5 ml) salt
freshly cracked pepper, to taste
2 tbsp (30 ml) fresh rosemary, minced
For the Shallots:
2 tbsp (30 ml) olive oil
6 whole shallots, peeled and quartered
1 tsp (5 ml) balsamic vinegar
For Tomatoes:
4 medium tomatoes, tops sliced off
1 tsp (5 ml) olive oil
3 tbsp (45 ml) bread crumbs
1 tbsp (15 ml) Panko bread crumbs
½ tsp (2.5ml) Herbs de Provence
Salt and Pepper to Taste
1 tbsp (15 ml) fresh parsley, minced
For the Sauce:
2 cups (473 ml) heavy cream
2 tbsp (30 ml) Dijon Mustard
2 tbsp (30 ml) whole grain mustard
2-3 dashed Worcestershire sauce
1 tbsp (15 ml) fresh tarragon, chopped
8 (1-inch [2.5 cm]) sprigs of tarragon for garnish
METHOD:
Preheat oven to 325F.
Season all sides of the lamb with salt, pepper, and rosemary, pressing the seasonings into the racks so they stick. Place the racks in large resealable plastic bags and refrigerate overnight.
The bags will take up less room in your fridge than a casserole dish. You can even use those crispier drawers to store it as well. Let’s face it, it’s all about maximizing the fridge space during the holidays!
Before searing the lamb, assemble the Provencal tomatoes. Slice the tops off the tomatoes and just a sliver off the bottoms if needed to stabilize them. In a small bowl mix together the bread crumbs, seasonings and oil with a fork. Sprinkle mixture on each tomato and place them on a large, heavy bottom rim-lined sheet pan.
Before searing the lamb, brush off the rosemary. The lamb is already seasoned with its flavor and this will prevent burnt rosemary in your pan.
Add the olive oil to a wide skillet. Heat the skillet on medium-high and once the oil is shimmering sear the lamb on all sides until golden brown. This goes quickly and should only take about 3-4 minutes. Transfer the lamb to a plate to rest.
Place the shallots in the pan drippings, cut side down. Don’t move them until they start to caramelize and turn a golden brown. About 2 minutes or so. Then flip the shallots and sauté them until they are golden brown and fork tender. Season the shallots with salt and pepper to taste. Then add the balsamic vinegar, deglazing the pan and tossing the shallots to coat.
Transfer the lamb and shallots to the sheet pan with the tomatoes and roast together at 325F for 25 minutes for medium doneness. This will provide a nice pink interior and the best flavor.
Transfer the lamb to a carving board. Cover it with foil to keep warm and allow it to rest for 15 minutes.
Meanwhile, prepare the mustard sauce.
In a large saucepan add the heavy cream, mustards, and Worcestershire sauce. Bring to a simmer and allow the sauce to thicken for 5-8 minutes. Add fresh tarragon and stir to combine.
To carve, place the lamb upright with the meaty side down and the bones up in the air and carve single chops in between the bones. Serve 2 chops per person, crisscrossing the bones at the top of the plate, with a few shallots tucked in between the meat side of the chop, at the bottom of the plate. Drizzle the chops with the mustard sauce and garnish with a 1-inch (2.5 cm) sprig of fresh tarragon. Set the tomatoes off to the side of each plate and serve.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Za'atar Lamb Shoulder | Everyday Gourmet S11 Ep63
As seen on Everyday Gourmet.
Lamb Shanks by Lynton Tapp
Lamb Shanks are one of the best slow cooked meats going around! Why not try Lynton Tapp's amazing recipe from My Market Kitchen.
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Smoked Lemon & Herb Lamb Chops. Marinated Lemon & Herb Lamb Cutlets Hot-Smoked to Perfection!!!
In todays episode, part 9 of the series on smoking and curing foods, I am using the Smokedaddy cold smoke generator attached to a regular closed gas barbecue to hot smoke a batch of delectable lamb loin chops.
The full printable recipe can be found on our website
This is episode #348 with Whats4Chow.com - please subscribe for notifications and updates.
Sous Vide Lamb *Recipe in Description* Apologies in advance for the bad audio
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INGREDIENTS:
Rack(s) of Lamb
Cracked Black Pepper
Coarse Seasalt
Seasoning/Spice Rub of choice (ground mustard, onion powder, basil, cayenne pepper, coriander, cumin, fennel, parsley, orange zest, garlic powder, oregano)
Unsalted Butter
Thyme
Zip lock or vacuum seal bags
Sous vide or water thermometer and container
Torch for searing or cast-iron pan
INSTRUCTIONS:
1. clear rack(s) of lamb of excessive fat (not too much), excess blood and pat dry
2. Season both sides of the lamb with coarse sea salt and the seasoning/spice rub you created or purchased (for convenience)
3. Place rack(s) of lamb into zip lock or vacuum seal bags, add three pats of butter to the fat cap side of lamb and a couple sprigs of thyme
4. Remove air from bags, is using vacuum sealed bags this is super quick, if not that is no problem as you seen in the video. Remove as much air as possible from zip lock bag then let the water pressure do the rest.
5. Add lamb to 135 degree water bath for 2 hours, this cooking technique is called Sous Vide
6. While step 5 is taking place you can go ahead and prepare any side dishes or sauces you want to accompany lamb as seen in video, Bernaise Dipping butter and Tzatziki
7. After lamb has been in water bath for 2 hours remove bags and place into a ice bath to stop the cooking process, about 30 minute or until completely cool
8. Then, Remove rack(s) of lamb from bag and remove excess coarse sea salt and thyme. At this point the inside of lamb is cooked to a medium rare. From here you can pan sear the lamb, put a torch to it as seen in video or place onto flaming grill for finishing.
9. Now that your lamb has been browned on both sides, allow it to sit some before cutting. If you or other prefer a more done lamb you can easily add individual chops to hot pan or grill until desired doneness
10. Enjoy.
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