LAMB SIGN RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

EASY MINCE LAMB RECIPES - OLIVEMAGAZINE



Easy Mince Lamb Recipes - olivemagazine image

Make the most of minced lamb with our easy ideas, from hearty meatballs to comforting shepherd's pie and sausage rolls

Provided by Janine Ratcliffe

Categories     

Number Of Ingredients 1

CAPOZZELLI DI ANGNELLI (ITALIAN LAMB'S HEAD) RECIPE ...



Capozzelli Di Angnelli (Italian Lamb's Head) Recipe ... image

This is one of the great culinary secrets of "Lost Italian Recipes" below I have provided a gift of one of the recipes in my latest Cook Books going into print soon. My father first introduced "Capozell" as he used to call it from a little Italian restaurant in N.J. before he himself entered the restaurant business. I used to love to go to this place because at 11 yrs old I loved eating the Linguine with white clam sauce they made, that took me years to later master as a Chef myself. To look at the lamb's head on a platter seems more reminiscent of a scene from a Godfather movie. However, after my father put a little of the face meat on a fork and told my to try it... squinting I reluctantly opened my mouth... as my mouth closed... I immediately tasted garlic, rock salt, oregano and slight hint of black pepper. The meat was the single most tender piece of meat I had ever tasted! Being so enthused and much less reluctant, I was willing to be more adventurous when he offered a fork of the brain. Again, the garlic, butter, olive oil, rock salt, oregano and black pepper flavored meat melted in my mouth. After that, it was nothing short of a rugby scrum trying to get at the rest of it. Subsequent visits to this restaurant I ordered my own. A key secret to this recipe is that the head must come fresh from the butcher....never frozen...NEVER! Serve with a side of pasta or polenta topped with butter. AMAZING!!! Never judge a book by its cover, or lamb's head by its looks.

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours

Yield 2 Lambs head halves, 1-2 serving(s)

Number Of Ingredients 8

1 lamb, head skinned and cleaned (not frozen! Fresh from butcher whole, or cut in half and tied back together with twine while parboil)
1/2 cup butter (melted or preferably room temperature)
1/3 cup olive oil
3 -4 garlic cloves, finely chopped
1 1/2 teaspoons dried oregano or 1 1/2 teaspoons dried oregano, rubbed in your hands until powder
1/2 teaspoon morton's coarse kosher salt, Rock or 1/2 teaspoon coarse sea salt
1/2 teaspoon fresh ground pepper
1/4 cup red wine (I prefer white like a chardonnay because it reduces nicely) or 1/4 cup white wine (I prefer white like a chardonnay because it reduces nicely)

Steps:

  • Remove eyes and tongue of lamb's head.
  • Parboil lamb’s head and tongue fully submerged in pot of boiling salted water covering head for 10 minutes.
  • Leave tongue to simmer tongue for 20-30 minutes longer in salted water; remove, run under cold water, remove the outer tongue skin or can be sliced into small slivers after cooked.
  • Return tongue to lamb's mouth. Make a marinade by combining Butter (½ the amount), Olive oil (½ the amount), red wine, oregano, garlic, salt and pepper ingredients; pour over head while warm and marinate for 1 hour, turning occasionally.
  • Bake in a 325F oven for 1 1/2 hours, basting and turning over every 20-30 minutes.
  • Remove from oven and turn oven broiler on high.
  • Take the remaining butter (melted) and olive oil with a minced clove of garlic, salt and splash of wine mixed together.
  • Pour half of this mixture onto the head put into the broiler about 6 inches from flame for about 5-10 minutes until minced garlic becomes lightly browned, turn over put the remaining mixture. Again until lightly browned.
  • Remove from broiler. Let rest 5 minutes and serve.
  • Place on a bed of parsley, risotto or spaghetti of your choice. Decorate with flower petals.
  • I prefer spaghetti with pesto sauce in fork rolls* and steamed Asparagus. *(spaghetti rolled up in little rolls with a fork and placed on the dish) Excellent with fresh lightly toasted garlic bread.
  • Goes well with any homemade Italian wine or chardonnay, pinot grigio or if you must have your red wine, pinot noir or cabernet sauvignon. Chianti would be too astringent for this dish.

Nutrition Facts : Calories 1520.3, FatContent 164.2, SaturatedFatContent 68.3, CholesterolContent 244, SodiumContent 1531.8, CarbohydrateContent 6.2, FiberContent 1.1, SugarContent 0.6, ProteinContent 1.9

More about "lamb sign recipes"

FESTIVE SHARING LAMB PLATTER - FOOD24
A tapas style platter with samosas and a mango chutney, miniature sosaties with yogurt raita, arancini with lamb and mint jelly and cocktail frikkadels with a moreish roasted eggplant dip - a festive lamb platter with a little bit of everything!
From food24.com
Total Time 60 minutes
Cuisine Entertaining
  • Prepare the filling for the samosas Boil the potato until very soft about 10 minutes. Roughly mash the cooked potato with a fork leaving some large chunks.Heat the oil in a large pan over medium heat and sauté the onions until translucent. Add the cumin seeds, black mustard seeds and whole coriander. Stir the mixture for a minute be careful not to burn it.Add the minced lamb and cook through mixing well with the onion and spices.Add the ginger, chili, and peas, cook until the chili is soft.Add the remaining spices, garam masala, curry powder, cayenne pepper (if chili was not used), turmeric, amchur, asafoetida and ground cumin. Cook for a minute and mix all the ingredients until well blended.Add the potato and gently stir to blend in the spices. Remove from the stove, stir in the chopped mint. Spread the filling out on a flat baking sheet and leave to cool completely before using.Preparing the samosas To make a cone brush the long side with water, then fold the short side to join the long side making a triangle/cone shape. Press the edges to seal.Open up the triangle and fill with about 1 tablespoon of filling, lightly pressing it in. Fold over the filled cone, brush the open pastry edge with water, press together so that your samosa is fully sealed, place the sealed edge on the work  surface and press down to fold the last end of the pastry. Make sure the cone is pointy and is triangular. Repeat with the remaining pastry and filling.Heat oil to medium (160°C) in a deep pan or pot. Carefully place 3-4 samosas in the oil and fry for 3 minutes, make sure they do not touch the base of the  pan. Remove with a slotted spoon and let them drain and repeat with the next samosas until all have been fried.Increase the oil temperature to 190°C. Carefully place 3-4 samosas into the oil and fry until they are golden. Remove from the oil and drain on paper towels. The second fry is to crisp the samosa and provide the golden colour.Serve hot with a dipping sauce, chutney, or a yogurt raita.Prepare the sauce [mango chutney]Peel mangos and remove the stone. Cut peeled mangos into smaller pieces.Place all the ingredients in a microwaveable bowl and microwave 5 minutes at 100% power. Stir frequently until sugar is dissolved.Microwave for 20 minutes or until mixture thickens, stirring frequently. Pour into a sterilized jar and seal or keep in the fridge.Prepare the lamb for the arancini ballsSauté the garlic and onion in a pressure cooker.Make a rub from the coriander and all spice, add to the 10 ml oil, and rub all over the meat.Brown the meat with the onion and garlic and add the lamb stock.Close the pressure cooker and cook 20 minutes. Remove the pot from the heat, release the pressure and leave to cool.Remove all the fat and cut the meat into small pieces.Use ½ teaspoon of cooked meat per arancini ball.Prepare the RisottoMelt the butter and sweat the onion and garlic in the butter. Add the rice, mix well until each kernel is covered.Add the wine and when it has cooked away add the stock little by little, waiting between each addition until all the liquid has evaporated before adding more.When the rice is soft but still al dente, remove from the heat. Add the cream and cheese and leave to cool.Using wet hands divide the mixture into tablespoon amounts. Place a small amount of meat and a bit of mint jelly in the middle of each and roll into balls to enclose the filling.Roll the balls in flour, dip in the egg and finally roll in the fresh breadcrumbs to coat.Heat the vegetable oil in a large saucepan over medium heat until the temperature reaches 180°C. Carefully lower the arancini, in batches, into the oil and cook for 5-6 minutes or until golden and cooked through.Serve the arancini hot with extra mint jelly.Prepare the sauce [mint jelly] Boil the water and sugar for 10 minutes. Reduce the heat and stir in the gelatin, cook over low heat until the gelatin is dissolved.Stir in the vinegar and mint; remove from the heat and steep the mint in the hot mixture for 20 minutes. Strain and transfer the jelly to warm, sterilized jars and seal.Prepare the frikkadels Heat the oil in a pan over medium heat. Sauté the onions until soft and translucent but not brown. Leave aside to cool.Place the bread in a flat container and pour the milk over it and leave to soak. Press the additional milk out of the soaked bread and break up finely with a fork. Set aside.Place the coriander seed in a small pan and toast over medium heat. Crush the seeds and then sift to remove the skins. Sprinkle the sifted coriander over the minced lamb. Season with the thyme, salt, and pepper. Do not mix, cover and leave whilst preparing the other ingredients and sauces.Place the onion, bread, carrots, egg over the meat, do not mix. Add the chutney, vinegar, nutmeg, cloves, and Worcestershire sauce on top. Use a two-pronged fork and mix all the ingredients together until well blended but do not overmix or knead the mixture.Using wet hands, divide the mixture into tablespoon sizes and roll into small balls. Fry the small frikkadels in a little oil in a pan over medium heat. Fry until golden brown and crisp and just cooked on the inside. Drain on paper towel and serve with an accompanying sauce or dip.Prepare the sauce [Smoked eggplant dip]Prick the aubergines with a fork and place them in the oven at 180°C for an hour or place them on the barbeque on the outside perimeter of the fire so as to cook slowly. Turn them around from time to time. Cook until soft and the skin charred.Remove from the oven and place in a colander to drain the juices from the  eggplant. When cool sufficiently remove the charred skins from the eggplant.Chop the flesh and place in a blender with all the other ingredients, onion, garlic, olive oil, lemon juice, mayonnaise, salt pepper and parsley and blend well.Garnish with some parsley and serve with pita breads. Prepare the sauce [Honey mustard mayonnaise]:Place the Dijon mustard, grainy mustard, mayonnaise, honey, vinegar, lemon juice, salt and pepper in a bowl and whisk until blended.Slowly add the oil while whisking, pour into a jar and refrigerate until ready to use.  Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.
See details


26 MOST POPULAR LAMB RECIPES - THE SPRUCE EATS
From thespruceeats.com
See details


LAMB SHANK RECIPES | TASTE OF HOME
From tasteofhome.com
See details


30 LAMB RECIPES YOU'LL LOVE FOR SPECIAL OCCASIONS AND BEYOND
From tasteofhome.com
See details


LAMB RECIPES : FOOD NETWORK : RECIPES AND COOKING : FOOD ...
From foodnetwork.com
See details


MOUTHWATERING LAMB RECIPES THAT GO BEYOND THE CHOPS
Oct 01, 2021 · Sign in. Change language ... For a more casual—but just as delicious—approach to lamb, try this recipe for grilled lamb tikka with caramelized apricots and pine nut labneh.
From msn.com
See details


LAMB RECIPES - OVEN ROAST, GRILLED, RACK, & GREEK | TASTE ...
From tasteofhome.com
See details


LAMB CHOP RECIPES - GREAT BRITISH CHEFS
Lamb chops are a relatively affordable way to add bags of flavour to any dish. From the revered lamb cutlets, often French-trimmed with proud clean bones, to the cheaper (yet no less tasty) lamb loin and Barnsley chops, they're quick and easy to cook and can stand up to all manner of bold flavourings.
From greatbritishchefs.com
See details


11 BEST LAMB RECIPES - EASY WAYS TO COOK LAMB
May 27, 2020 · 9 of 11. Lamb-Feta Burgers with Tzatziki. When you need a break from beef, give lamb a chance. Get the recipe from Delish. Half Baked Harvest. 10 of 11. Mediterranean Grilled Lamb Kebabs. Spice up ...
From delish.com
See details


EASY LAMB RECIPES - GREAT BRITISH CHEFS
Learn how to cook lamb to perfection with Shaun Rankin's roast lamb recipe – a celebration of spring with minted Jersey Royal potatoes – or try Steven Doherty's slow cooked lamb recipe with peas and bacon for a meltingly tender dish. Alfred Prasad's Lamb wrap with red pepper sauce makes the perfect portable snack, while for a quick ...
From greatbritishchefs.com
See details


51 LAMB RECIPES FOR LAMB CHOPS, LEG OF LAMB, LAMB BURGERS ...
Feb 17, 2021 · Mix chopped grilled scallions and jalapeño with fresh basil for a zesty, spicy, smoky sauce to spoon over charred lamb chops and store-bought polenta. Bonus: stir in a little yogurt and that ...
From epicurious.com
See details


11 BEST LAMB RECIPES - EASY WAYS TO COOK LAMB
May 27, 2020 · 9 of 11. Lamb-Feta Burgers with Tzatziki. When you need a break from beef, give lamb a chance. Get the recipe from Delish. Half Baked Harvest. 10 of 11. Mediterranean Grilled Lamb Kebabs. Spice up ...
From delish.com
See details


6 JUICIEST AND BEST LAMB CHOP RECIPES - THE SPRUCE EATS
Sep 10, 2020 · Herb and Garlic Lamb Loin Chops. This lamb recipe has a very Greek-style to it. These lamb chops are loaded with tenderness and flavor. Be sure to get the loin chops versus regular lamb chops.This quick recipe can be prepared in as little as 40 minutes. including the 30 minute marinating times. 02 of 06.
From thespruceeats.com
See details


RECIPE FOR ROASTING THE PERFECT LAMB FOR CHRISTMAS DINNER
Dec 15, 2021 · To cook the lamb: Remove the lamb from the refrigerator and let come to room temperature (at least 1 hour). Preheat the oven to 450 degrees. In a large skillet, heat the peanut oil over high heat.
From denverpost.com
See details


QUICK FIX: EASY ONE-POT LAMB RECIPE A FAMILY PLEASER
Dec 15, 2021 · Add the lamb cubes and brown for 2-3 minutes, turning the cubes to make sure all sides are browned. Add salt and pepper to taste. Remove to a plate. Lower heat to medium high. Add the onion and ...
From newstribune.com
See details


SIMPLE LAMB STEW RECIPE - LOVEFOOD.COM
Pour in the wine, crumble in the beef stock cube and add the paprika. Peel the carrots and slice (about 2cm slices), and then add to the pan with the whole potatoes. Throw in the fresh thyme and rosemary and add a little more than 500ml water. Bring to the boil and then reduce the heat to a gentle simmer for 30 minutes.
From lovefood.com
See details


GORDON RAMSAY SHOWS HOW TO MAKE A LAMB CHOP DISH AT HOME ...
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, a...
From m.youtube.com
See details


WEEKNIGHT LAMB RECIPES - RECIPES FROM NYT COOKING
NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Subscribe now for full access.
From cooking.nytimes.com
See details


OUR BEST LAMB SHANK RECIPE TOP 10 MODEL REVELED! - DVD ...
Dec 28, 2021 · Lamb Shanks Recipes Videos Vol 1. Enjoy Lamb & Shanks Recipes right on your Android. Follow delicious recipes and gaze at the mouthwatering photos. Carry your ingredient list with you always. Simple ingredients make for simple preparation. A great way to include Lamb & Shanks Recipes as part of your meal.
From burnworld.com
See details


BRAISED LAMB SHANKS RECIPE (FALL-APART TENDER ...
Dec 13, 2021 · Sear lamb shanks on both sides, until lightly browned. (Cook in batches if necessary to avoid crowding the pan.) Remove from the skillet and set aside. Saute vegetables. Add tomatoes, onions, and carrots (optional, if using) to the skillet and cook for a few minutes. Add minced garlic and saute for about a minute.
From wholesomeyum.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »