LAMB SPREAD RECIPES
LAMB SPREAD | RECIPE - RACHAEL RAY SHOW
This flavorful curried leg of lamb from Ghetto Gastro will wow at your next get-together
Provided by Ghetto Gastro
Number Of Ingredients 31
Steps:
- For the Miso Marinade: Toast the peppercorns in a small pan over low heat until fragrant
- Crush with a mortar and pestle
- Melt coconut oil in a saucepan over low medium heat, add onions and garlic
- Sauté until translucent
- Add pepper, sauté over low heat until fragrant, add curry powder and fry until fragrant about 1 min
- Add remaining ingredients and cook until flavors are combined (2-3 minutes)
- Cool
- Coat lamb with the marinade and refrigerate for at least 12 hours
- For the Curry Powder: Combine all ingredients
- Set aside
- For the Lamb: Preheat the oven to 250°F
- Rinse lamb, dry with paper towels and make incisions throughout the lamb leg
- Fill incisions with curry paste and coat the leg with the remainder
- (If you have the time prepare and season the lamb the night before
- ) Place the leg on a rack in a roasting pan, cover pan with parchment paper and foil, and roast until meat falls off bone (8 to 8 1/2 hours)
- Remove from the oven and allow to rest for 30 minutes
- Turn your oven up to 400°F
- Unwrap the leg and roast until a crust forms
- Remove and season with lemon juice
- Serve with warm roti, cucumber salad and rice
LAMB'S QUARTER SPREAD RECIPE - EDIBLE WILD FOOD
A really tasty lamb's quarter spread that's loaded with nutrients. Perfect for use on crackers or sandwiches.
Provided by Karen Stephenson
Categories Miscellaneous
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield Makes 2 cups.
Number Of Ingredients 9
Steps:
- Place the lamb's quarter, garlic and onion in a food processor; process until well blended.
- Add the remaining ingredients and process until desired a spread consistency is reached.
- If desired, add seasonings to taste. Use as a spread to make a healthy sandwich, on pita chips, or on any healthy-choice of crackers.
- Makes about 2 cups.
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Total Time 1 hours 45 minutes
Category main-dish
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Total Time 1 hours 45 minutes
Category main-dish
Cuisine european
- Combine the yogurt, feta, vinegar, garlic, mint, dill and cucumbers. Season with salt. Let sit for at least 1 hour at room temperature before serving.
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ROLLED SHOULDER OF LAMB WITH A PISTACHIO AND SOUR CHERRY ...
Elevate your festive spread with this cous cous, pistachio and sour cherry stuffed lamb recipe, served with a delicious lamb pan and port sauce.
From food24.com
Total Time 1460 minutes
Cuisine Cooking Method
From food24.com
Total Time 1460 minutes
Cuisine Cooking Method
- Marinate the lamb Place the lemon, cinnamon, salt, pepper, and oil in the blender. Blend until smooth and pour into a large Ziplock bag.With the tip of a sharp knife score the outer layer of skin and fat of the lamb, but do not cut into the meat, cross-hatching the entire surface of the lamb.Place the lamb in the large Ziplock bag with the marinade, seal tightly and shake the bag around so that the entire lamb shoulder is covered with the marinade. Leave in the fridge for 24 hours or up to 2 days.Remove the lamb from the fridge 1 hour before cooking.Prepare the stuffingPrepare the stuffing; place the couscous in a large bowl and add the hot stock and leave for 5-10 minutes until all the liquid is absorbed. Loosen with a fork and set aside to cool.Stir in the chopped pistachios, drained sour cherries, mint, spring onion, orange juice and zest. Mix well together.Prepare the lambPre-heat the oven to 170°C.Remove the meat from the marinade. Place the meat on a chopping board, meaty side up. Sprinkle the gelatin over the meaty side. Spread the stuffing evenly over the lamb shoulder, be careful to not overfill. Roll up and secure with butcher’s twine.Spread the remaining marinade over the rolled-up lamb. Season with salt and freshly ground pepper.Place the quartered onions and lamb bones in a large oven roasting pan. Place the lamb on a rack that fits over the pan and add 2 cups of boiling water and the drained cherry juice to the pan. Cover the meat with a tinfoil tent. Place the rack in the bottom half of the oven. Roast for 2 hours.Remove the foil, carefully pour the meaty cherry juices from the pan into a large saucepan and add the pomegranate molasses. Increase the oven temperature to 220°C, recover the lamb and continue cooking for 30 minutes.Boil the meaty cooking liquid over high heat until reduced, thick, and syrupy, about 15-20 minutes. Pour the thick cherry glaze over the lamb and onions and return to the oven for another 10 minutes uncovered until the glaze is bubbling and starting to char, and the lamb is tender. Remove the lamb from the oven, transfer the roasted lamb to a warm platter and rest for 15 minutes covered with foil whilst making the sauce.Prepare the saucePour the red wine and port into the roasting pan in which the lamb was cooked.Place over medium heat, and scrape up the browned bits from the bottom of the pan. Add the stock and salt and bring to a simmer. Cook, stirring until liquid has reduced to 1 ½ cups, about 10-12 minutes. Skim the fat of the surface if required.Strain the sauce into a gravy boat and serve hot with the sliced lamb. Serve with yogurt, mixed with pomegranate seeds and mint leaves on the side.Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.
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MARINADE FOR LAMB (ANY CUT) | JUST A PINCH RECIPES
Great on chops or steaks. If using on a larger cut, such as a leg, double the recipe.
From justapinch.com
Reviews 5
Category Marinades
Cuisine French
From justapinch.com
Reviews 5
Category Marinades
Cuisine French
- Whisk all ingredients together in a bowl. Pour over lamb and marinate as needed, up to 12 hours.
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LAMB SALAD SPREAD WITH PESTO RECIPE - NYT COOKING
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LAMB-FETA SPREAD - PURE CURRY
Lamb-Feta Spread. Lamb Keema is easy to make and when I make it for a party I often serve it as a starter, spread on crackers, toast or bread. Lamb Keema on crackers topped with feta cheese makes a great Hors d’Oeuvre. Some variations are to top the lamb with finely chopped onions and cilantro. I’d love to see your ideas on other variations….
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LAMB BURGERS WITH FETA SPREAD (EMERIL LAGASSE) RECIPE ...
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From share-recipes.net
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1 leg of lamb, 3-4 lbs 2 oz butter 1 tsp salt 1/2 tsp black pepper 1/4 cup chopped parsley 1 wild garlic, or a couple of garlic cloves half an onion, chopped finely 1 tsp dried mint, or 1 tbsp fresh 1/4 cup breadcrumbs Place leg of lamb in a roasting pan. Mix the other ingredients and spread over the meat.
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