LAMB RECIPE EASY RECIPES

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IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES



Irish lamb stew recipe | Jamie Oliver lamb recipes image

Total Time 1 hours 55 minutes

Yield 4

Number Of Ingredients 8

50 g butter
8 lamb chump chops
3 onions
2 carrots
2 large potatoes
6 sprigs of fresh thyme
3 fresh bay leaves
150 g pearl barley

Steps:

    1. Preheat the oven to 180ºC/gas 4.
    2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
    3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
    4. Add a wineglass of water and deglaze the pan for 5 minutes.
    5. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
    6. Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
    7. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
    8. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.

Nutrition Facts : Calories 777 calories, FatContent 33 g fat, SaturatedFatContent 16 g saturated fat, ProteinContent 64.8 g protein, CarbohydrateContent 58.8 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 1.5 g salt, FiberContent 4.2 g fibre

HERB-ROASTED LAMB RECIPE | INA GARTEN | FOOD NETWORK



Herb-Roasted Lamb Recipe | Ina Garten | Food Network image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Total Time 2 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

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RACK OF LAMB RECIPE | JAMIE OLIVER CHRISTMAS LAMB RECIPES
Lamb like this is a total treat – it looks dramatic, and gives you tender blushing meat, with an irresistible feisty crumb. It’s also easy to scale up or down for two, six or eight, just tweak the timings instinctively.
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    6. Roast for 25 minutes, until the crust is crisp, to give you beautifully blushing lamb. Remove from the oven and leave the lamb to rest for 10 minutes.
    7. Meanwhile, trim just the stalk ends off the green beans and cook for 6 to 7 minutes in a pan of boiling salted water.
    8. Crush the remaining unpeeled clove of garlic through a garlic crusher into a jar and mix with 1 teaspoon of mustard, the vinegar, 2 tablespoons of extra virgin olive oil and the lemon juice, then taste and season to perfection.
    9. Finely chop and add the tarragon leaves. Drain the beans and toss with the dressing. Carve up the lamb and serve with the dressed green beans and my potato al forno.
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Total Time 2 hours 20 minutes
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Calories 413 calories per serving
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IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
Total Time 1 hours 55 minutes
Calories 777 calories per serving
    1. Preheat the oven to 180ºC/gas 4.
    2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
    3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
    4. Add a wineglass of water and deglaze the pan for 5 minutes.
    5. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
    6. Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
    7. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
    8. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.
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