LAMB SAUSE RECIPES
LAMB PAN SAUCE RECIPE | MARTHA STEWART
Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.
Provided by Martha Stewart
Categories Lamb Recipes
Total Time 15 minutes
Prep Time 15 minutes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Pour red wine into the roasting pan in which the Lamb was cooked.
- Place over medium heat, and scrape up browned bits from bottom of pan.
- Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
- Strain sauce into a gravy boat, and serve hot with sliced lamb.
GARLIC LEMON LAMB SAUCE RECIPE - FOOD.COM
This is so good! Addictive too! Serve this sauce with grilled cubed lamb, Serian or hard Italian bread cubes,and your favorite hot peppers.Put all together on a fork,and dip in to this wonderful sauce!
Total Time 15 minutes
Prep Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In food processer add oil and garlic at full speed for 1-2 minutes.
- Add lemon, process 30 seconds.
- Taste test using Italian or serian bread.
- Add more lemon and salt to taste.
Nutrition Facts : Calories 496.8, FatContent 54.5, SaturatedFatContent 7.1, CholesterolContent 0, SodiumContent 40.2, CarbohydrateContent 3.8, FiberContent 0.2, SugarContent 0.4, ProteinContent 0.5
More about "lamb sause recipes"
MINT SAUCE FOR LAMB RECIPE: HOW TO MAKE IT
This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. —Ruth Bogdanski, Grants Pass, Oregon
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Calories 19 calories per serving
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Calories 19 calories per serving
- Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.
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LEG OF LAMB WITH MINT SAUCE RECIPE | MARTHA STEWART
Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.
From marthastewart.com
Reviews 0
Total Time 2 hours 15 minutes
Category Lamb Recipes
From marthastewart.com
Reviews 0
Total Time 2 hours 15 minutes
Category Lamb Recipes
- Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.
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HERBY BAKED LAMB IN TOMATO SAUCE RECIPE | BBC GOOD FOOD
Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon
From bbcgoodfood.com
Total Time 4 hours 20 minutes
Category Dinner, Lunch, Main course
Cuisine Greek
Calories 595 calories per serving
From bbcgoodfood.com
Total Time 4 hours 20 minutes
Category Dinner, Lunch, Main course
Cuisine Greek
Calories 595 calories per serving
- Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.
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RACK OF LAMB WITH MUSTARD-SHALLOT SAUCE RECIPE - MARCIA ...
More Lamb Recipes More Dishes for Two
From foodandwine.com
Reviews 5
Total Time 45 minutes
From foodandwine.com
Reviews 5
Total Time 45 minutes
- Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.
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ROAST LEG OF LAMB WITH RED WINE SAUCE RECIPE - STU STEIN ...
Some of the most creative new wine lists are emphatically local. Broadway East in NYC champions New York state wines, while Terroir in Portland, Oregon, supports Pacific Northwest producers; chef Stu Stein serves this lamb with a Columbia Valley Syrah. More Lamb Recipes
From foodandwine.com
Reviews 4
Total Time 2 hours 15 minutes
From foodandwine.com
Reviews 4
Total Time 2 hours 15 minutes
- Carve the lamb and serve the slices with the red wine sauce.
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BEST LAMB RAGÙ RECIPE - HOW TO MAKE LAMB RAGÙ
Jazz up your plain dinners with this Lamb Ragù from Delish.com.
From delish.com
Reviews 5
Total Time 1 hours 50 minutes
Category low sugar, nut-free, dinner party, weeknight meals, dinner, main dish, meat
Cuisine American
From delish.com
Reviews 5
Total Time 1 hours 50 minutes
Category low sugar, nut-free, dinner party, weeknight meals, dinner, main dish, meat
Cuisine American
- In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute more. Add lamb and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Add red wine and cook until mostly reduced, 5 minutes more. Add tomatoes, then fill each can with ¼ cup water and swirl around to catch any extra juices and add to pot. Add fresh herbs, red pepper flakes, and season with salt and pepper. Bring to a boil, then reduce heat and let simmer for 1 hour. Season with more salt and pepper to taste.
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LEG OF LAMB WITH AMAZING GRAVY | LAMB RECIPES | JAMIE OLIVER
If you’re looking for a celebratory treat of a dish, this is it. And you can’t have good old lamb roast without mint sauce and epic gravy – dead easy, but so bloody tasty. It’s got to be the perfect Easter lunch.
From jamieoliver.com
Total Time 2 hours 45 minutes
Calories 535 calories per serving
From jamieoliver.com
Total Time 2 hours 45 minutes
Calories 535 calories per serving
- Preheat the oven to 220ºC/425ºC/gas 7.
- Using a sharp knife or a clean Stanley knife, score the lamb all over, ½cm apart and 3mm deep – this gives it the most amazing, gnarly, crispy surface and a blushing centre.
- Make the herby butter by putting the butter into a blender, pick in the thyme and rosemary, season well, then whiz to combine. Pop it into a bowl and set aside.
- Halve the unpeeled onions, separate and bash the unpeeled garlic cloves, then arrange in a large roasting tray.
- Spread the herby butter all over the lamb, then pop the meat on top of the veg. Roast in the oven for 10 minutes for every 450g, plus 20 minutes at the end, for blushing meat.
- Meanwhile, peel and chop the celeriac into 3cm chunks, and peel and chop the potatoes into 2cm chunks.
- Cook the celeriac and potatoes in a pan of boiling salted water for 15 to 20 minutes, or until soft. Drain, allow to steam dry, then mash with a good lug of extra virgin olive oil (or butter if you prefer), and season well with a little grated nutmeg and some sea salt and black pepper.
- When the lamb is cooked, allow it to rest for at least 10 minutes, while you make the gravy. Set aside half a red onion to make the mint sauce, then squash the rest of the onions into the tray.
- Stir in the flour, a lug of port and the stock, then place over a high heat to allow the gravy to reduce, stirring continuously. Pass through a sieve and keep hot until needed.
- Pick and finely chop the mint. Pop the reserved onion half out of its skin and finely chopping it with the mint, then mix them together in a bowl with the vinegar and sugar. Take everything to the table, and dig in!
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GREEK LAMB WITH YOGURT MINT SAUCE RECIPE | INA GARTEN ...
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