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How To make Sauteed Minted Lamb
3/4 lb Lamb steak, cut from leg
1/4 c Red wine
3 tb Red-wine vinegar
1 ts Rosemary, dried
1 md Garlic clove, crushed
1 tb Mint jelly
Remove fat from lamb. If the piece is thick, cut it in half lengthwise so that each piece is about 3/4 inch thick. Mix red wine, vinegar, rosemary and garlic together in a small bowl. Poke several holes at varying intervals in the lamb. Place it and the sauce in a zipper-lock bag to marinate for 20 minutes. Turn after 10 minutes. Heat a medium-size non-stick pan. Remove lamb from marinade and pat dry with a paper towel. Reserve marinade. Brown the meat in the hot pan, and saute 3 minutes per side. Remove to a plate and cover with foil to deep warm. Add reserve marinade to pan, making sure it comes to a boil. Scrape up brown bits in bottom of pan and add mint jelly. Heat to serve with sauce spooned over top.
How To make Sauteed Minted Lamb's Videos
4 Levels of Lamb Chops: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Daniel, and professional chef Frank Proto from The Institute of Culinary Education - to make us their best lamb chops. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices they made along the way - both good and bad. Which of these lamb chops would you serve to your esteemed guests?
Check out Frank's level 3 recipe on the ICE blog:
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
and follow him on Instagram @protocooks
Emily has her own YouTube channel at
And follow her on instagram at @emilyslamduncan
Keep up with Daniel at @iamdanielvictor
Rose is on Instagram at @rosemarytrout_foodscience
Follow The Institute of Culinary Education at @iceculinary
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Level 1: Emily Duncan
Level 2: Daniel Victor
Level 3: Frank Proto
Level 4: Rose Trout
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Director of Photography: Jeremy Harris
Producer: Tyre Nobles
Associate Producer: Sam Ghee
Culinary Producer: Graciel Caces
Culinary Assistant: Jessica Do
Culinary Assistant: Meredith Sutton
Audio: Michael Guggino
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
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Lamb with Fried Bread | Gordon Ramsay
Gordon cooks up a delicious dish of tender Lamb which Fried Bread.
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Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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7-hour slow cooked lamb shoulder that will MELT in your mouth
This is the perfect recipe to start cooking mid-morning then carry on with your day and have a delicious meal ready for the evening.
Recipe
Ingredients
- 1.2kg lamb shoulder, bone in
- 1 carrot
- 1 brown onion
- 150ml balsamic vinegar (for lamb recipe)
- 1L reduced salt chicken stock
- 1 small bunch thyme (for lamb recipe)
- 1 tbsp corn flour
- Salt and pepper to taste
- 6 banana shallots
- 20ml olive oil
- 40g butter
- 50ml balsamic vinegar (for shallot recipe)
- 3 sprigs thyme (for shallot recipe)
Method
1. Start by seasoning your lamb with salt. Add oil to a heavy-base pan on a medium heat and place your lamb in. Seal your lamb on all sides until it has a good colour. This should take 15-20 minutes.
2. Once the lamb has good colour all over, remove it from the pan and set aside.
3. Dice your carrot and cut your onion into quarters. Then add them to the same pan and get some good caramelisation going.
4. Deglaze the pan with the balsamic vinegar. Then, pour everything in your pan into a cooking vessel of choice, add your lamb on top and your chicken stock. *note I used the domestic slow cooker set to low (these slow cookers normally run at about 80 degrees on low) but you can also just use a Dutch oven in the oven with your oven set to 80 degrees.
5. While the lamb is cooking, peel your banana shallots (being careful to leave the end on so they don't fall apart) and cut them in half (lengthways) and season them with salt. Pop them in a frypan with some oil over medium heat until you get some nice colour on the shallots. Add the butter to the pan. Once the butter is melted deglaze with the balsamic vinegar and add the thyme.
6. Cook the shallots in the oven at 180° for 15-20 minutes or until just soft.
7. After seven hours, remove the lamb from the braising liquid and pass the braising liquid through a fine mesh sieve into a pot. Reduce this liquid until the seasoning is correct. Add a small amount of water to you cornflour to make a slurry and add this to your reduced liquid.
8. To serve the lamb, pour the sauce over the top and place your shallots in the serving dish. Serve family style with a side of mash potato and some sautéed green beans.
Gordon Ramsay Shows How To Make A Lamb Chop Dish At Home | Ramsay in 10
Gordon went live on Saturday on from his home to show the world how easy it is cook lamb from home with just a few ingredients as we all #StayHome. Gordon, also celebrated Oscar's first birthday with Tana, Tilly and all the kids! But did he find the lamb sauce? So come #CookwithMe as we navigated these times.
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Full Recipe here:
INGREDIENTS:
Lamb Chops
Mushrooms
Red Onion
New Potatoes (Leftovers are fine)
Frozen Peas
Butter
Oil
Mustard
Cider Vinegar
Extra Virgin Olive Oil
Chiptole paste
Garlic
Salt and Pepper
Spring Onions
OMG! Italian Style Rich lamb stew with honey and caramelised onion
The best stew you will ever taste. This slow braising method fuses the ingredients together leaving you with an incredible tender, moist and rich flavoured meat.
Lamb is becoming a more fashionable red meat as it’s a healthier meat as it contains many vitamins, minerals and B12. Try and buy grass fed and it will also have the heart healthy omega 3 fatty acids.
But enough about health, this recipe is about taste. If you like those rich casserole stews, then look further, this is a complete meal cooked in one pot. The slow cooking process tenderises the meat and develops the flavour.
A complete meal because it has carrots, peas, potatoes all built in. The best part is that it will taste even better the next day, so make a big pot. It’s also easy to freeze for ready made meals when you’re short on time. I usually place them in glass storage containers and then microwave them or add a splash of water in a saucepan and reheat on very low heat.
For the wine, make sure you buy a full bodied wine, like a shiraz or cabernet sauvignon. Do not go crazy on the price but don’t skimp either, the quality of the wine will affect the sauce. It is a red wine sauce after all.
As an option, I like to serve it with a crusty toasted bread, rubbed with a clove of garlic for that extra flavour. This is of course optional. Sprinkle some freshy chopped parsley or you can even use the celery leaves to add colour and freshness before serving.
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Perfect Lamb Chops - 5 Do's & Don'ts | Christine Cushing
I show how to perfectly cook lamb chops in a cast iron pan very simply with my 5 Dos & Don'ts. To french or not to french? See why I don't use any oil in cast iron pan and how to know when they are cooked. Served with freshly chopped mint, vincotto or pomegranate molasses and roasted grapes.
Check out these other amazing videos:
Roast Leg of Lamb:
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