LAMB ROSEMARY RECIPES

Name: Garlic & rosemary lamb shoulder roast
Prep time: 15 min
Cook time: 3 h 30 min
Yield: 6
Cuisine: Modern Australian

GARLIC & ROSEMARY LAMB SHOULDER ROAST | AUSTRALIAN LA…

Garlic & rosemary lamb shoulder roast | Australian La… image

Prep Time 15 minutes

Cook Time 210 minutes

Yield 6

Ingredients

Nutrition Facts : Calories

BRAISED LAMB SHANKS WITH ROSEMARY RECIPE | EPICURIOUS

Braised Lamb Shanks with Rosemary Recipe | Epicurious image

A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.

Provided by EPICURIOUS.COM

Yield Serves 6

Number Of Ingredients 12

Ingredients

6 lamb shanks (about 5 pounds total)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled, cut into 1/4-inch-thick rounds
10 garlic cloves, minced
1 750-ml bottle dry red wine
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel

Steps:

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

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GARLIC & ROSEMARY LAMB SHOULDER ROAST | AUSTRALIAN LA…

From australianlamb.com.au
Cuisine Modern Australian
Calories per serving

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BRAISED LAMB SHANKS WITH ROSEMARY RECIPE | EPICURIOUS

A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.
From epicurious.com
Reviews 3.7

Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

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ROAST RACK OF LAMB WITH ROSEMARY RECIPE - BBC GOOD F…

Simple and impressive, this dish is perfect for a dinner party
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine British
Calories 255 calories per serving

Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before carving (if you have to wait longer than this, you may want to return the lamb to the oven for a minute or so before serving, to bring back up to temperature). Carve into cutlets and serve on warmed plates with a spoonful of the chickpea stew.

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SUCCULENT LAMB STEW | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 2 hours 6 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 398 calories per serving

1. Preheat the oven to 170ºC/325ºF/gas 3.
2. Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.
3. Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.
4. Meanwhile, squash the olives and remove the stones. Drain the pickled onions and stir into the pan with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon, as well as 2 tins’ worth of water.
5. Cover and cook in the oven for 2 hours, or until thick, delicious and tender, stirring halfway and loosening with a splash of water, if needed.
6. Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve. Simple.

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From jamieoliver.com
Total Time 2 hours 6 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 398 calories per serving

1. Preheat the oven to 170ºC/325ºF/gas 3.
2. Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.
3. Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.
4. Meanwhile, squash the olives and remove the stones. Drain the pickled onions and stir into the pan with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon, as well as 2 tins’ worth of water.
5. Cover and cook in the oven for 2 hours, or until thick, delicious and tender, stirring halfway and loosening with a splash of water, if needed.
6. Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve. Simple.

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