LAMB WITH RECIPES

LAMB TAGINE RECIPES - BBC GOOD FOOD

Lamb tagine recipes - BBC Good Food image

Tuck into a fragrant Morroccan-style stew with our selection of lamb tagine recipes. Full of rich spices, this slow-cook dish is best served with couscous.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES

Moroccan Lamb Stew | Lamb Recipes | Jamie Oliver Recipes image

A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside.

Total Time 1 hours 35 minutes

Yield 4

Number Of Ingredients 19

Ingredients

1 bunch of fresh rosemary
10 cm piece of ginger
½ teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon fennel seeds
3-4 small dried chillies
extra virgin olive oil
4 small quality lamb neck fillets
4 sweet potatoes
2 red onions
4 cloves of garlic
12 ripe plum tomatoes
1 cinnamon stick
2 bay leaves
1 handful of dried apricots
350 g couscous
red or white wine vinegar
1 big bunch of fresh coriander
4 tablespoons fat-free natural yoghurt

Steps:

1. Preheat the oven to 190°C/375°F/gas 5.
2. Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
3. Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
4. Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
5. Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
6. Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
7. Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
8. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
9. Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
10. Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.

Nutrition Facts : Calories 720 calories, FatContent 19.9 g fat, SaturatedFatContent 8.5 g saturated fat, ProteinContent 35.3 g protein, CarbohydrateContent 91.9 g carbohydrate, SugarContent 34.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "lamb with recipes"

LAMB MINCE RECIPES - BBC GOOD FOOD

Cook lamb mince using our best recipes. Pick from succulent meatballs, burgers and shepherd's pie variations, or more exotic dishes like koftas and moussaka.
From bbcgoodfood.com

See details

GUINNESS LAMB SHANK RECIPE | JAMIE OLIVER LAMB RECIPES

Cook the lamb shanks until they’re just falling apart and they develop the most amazing flavours. Whatever you do, do NOT skip the mint oil or spring onions – it’s like switching on a light, and just that simple little touch makes the whole dish sing.
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 527 calories per serving

1. Peel and finely chop the onions, then place in a really large casserole pan (roughly 26cm in diameter, 12cm deep), with a lug of olive oil and a good pinch of sea salt and black pepper. Cook over a medium-high heat, until the onions start to caramelise, stirring as you go.
2. Add the raisins and marmalade, then add the ketchup, Worcestershire sauce and booze. Give it all a good stir, then leave to gently simmer over a medium-low heat.
3. Put the lamb shanks into a large frying pan (30cm wide) on a medium-high heat with a drizzle of olive oil – cook them in batches, if needed, turning regularly.
4. Once the lamb has some good colour, pick in the rosemary leaves and move them around in the pan to get crispy, but don’t let them burn.
5. Using tongs, move the shanks into the pan of onions, then pour in all their juices and the crispy rosemary.
6. Add the stock, put the lid on, turn the heat down to low and leave to slowly blip away for 3 hours, or until the meat falls off the bone easily, turing halfway for even cooking.
7. Once cooked, carefully move the shanks to a platter, making sure the meat stays intact.
8. Whiz or liquidize the gravy with a stick blender until smooth, then allow to thicken and reduce on the hob.
9. Quickly bash most of the mint leaves in a pestle and mortar with a good pinch of salt and the olive or rapeseed oil, then take to the table.
10. Trim and finely slice the spring onions and toss on a plate with the remaining fresh mint leaves, a drizzle of cider vinegar and a pinch of salt.
11. Add a little splash of cider vinegar and a few more splashes of Worcestershire sauce to the sauce, then ladle it all over the lamb shanks, pouring the rest into a jug for people to help themselves.
12. Scatter the vinegary spring onions and a few fresh mint leaves all over the top, and drizzle the mint oil all around the shanks. Delicious served with potato and celeriac mash – the plate will be clean before you know it.

See details

BEAUTIFUL LAMB SHANKS | LAMB RECIPES | JAMIE OLIVER

This is a killer dinner! Rehydrating dried chillies in apple juice with raisins releases their heat and infuses them with a sticky sweetness that goes insanely well with lamb.
From jamieoliver.com
Total Time 3 hours 30 minutes
Calories 702 calories per serving

1. Preheat your oven to full whack. Put the dried chillies, raisins and apple juice in a bowl, then set aside.
2. Put the lamb shanks in a roasting tray, then rub all over with oil, sea salt and black pepper. Bang them in the oven for 20 minutes.
3. As they’re browning, peel and finely chop the onions, peel and finely slice the garlic, then halve and deseed the chillies.
4. Get a casserole pan that will fit the shanks quite snugly — about 24cm in diameter and 10cm deep. Put it on a medium heat and add a lug of olive oil, the onions, garlic, fresh chilli, smoked paprika, bay leaves and rosemary. Leave to sweat for about 10 minutes.
5. Once the onions have softened, put the rehydrated chillies and raisins into a food processor or liquidiser, along with any leftover apple juice, then blitz (feel free to sneak in a swig of red wine or bourbon here!) until you’ve got a paste. Stir this into your onions.
6. Take your shanks out of the oven and turn the temperature down to 140°C/275°F/gas 1.
7. Add the shanks to the casserole pan along with your tinned tomatoes and stock (if using) or equal amounts of water.
8. Stir everything together, cover and put in the oven to stew for 2 hours 30 minutes to 3 hours, or until the meat is falling off the bone and the sauce is thick, topping up with water or stock as you go.
9. Take it out of the oven, have a taste and season with salt and pepper and a dash of vinegar. Serve with steamed greens, mash, flatbreads, or whatever you fancy.

See details

EASY LEFTOVER LAMB RECIPES - OLIVEMAGAZINE

From a creamy lamb bhuna to an easy Greek meatball bake and simple lamb tacos, we've got plenty of triple-tested ideas to use up your left over lamb
From olivemagazine.com

See details

LEFTOVER LAMB RECIPES | FEATURES | JAMIE OLIVER

Apr 12, 2017 · Our favourite leftover lamb recipes By JamieOliver.com • April 12, 2017 • In Food waste , Recipe Roundup , Special occasions If you enjoyed a traditional Easter roast over the weekend then you might have some leftover lamb …
From jamieoliver.com

See details

RACK OF LAMB RECIPES - GREAT BRITISH CHEFS

One of the more expensive cuts of lamb, a full rack will consist of 8 ribs. Our delicious collection of lamb rack recipes really make the most of the full flavour and tenderness of this tasty cut of meat. For something simple, try the grilled rack of lamb …
From greatbritishchefs.com

See details

DISCOVER THE VERSATILITY OF AMERICAN LAMB

The American Lamb story, from pasture to plate. recipes. Delicious recipes from our kitchen to yours . We’re all about adventuring through taste, making memories around great food, and embracing fun experiences in the kitchen—no chef skills needed. CUTS. Guide to American Lamb …
From americanlamb.com

See details

STEP-BY-STEP LAMB RECIPES | AMERICAN LAMB

Whether you like to grill, roast, or braise lamb — we have hundreds of delicious lamb recipes to tempt your taste buds. American Lamb Sirloin Crostini. Peri-Peri Rack of American Lamb. Braised American Lamb …
From americanlamb.com

See details

LAMB RECIPES - BETTER HOMES & GARDENS

Try our best lamb recipes for classic favorites, such as lamb chops and leg of lamb. We'll also show you how to prepare ground lamb. Lamb is often reserved for special occasions, but there are plenty of opportunities to cook with lamb for everyday dinners, too. Making simple stews, kabobs, and lamb meatballs are easy ways to use lamb.
From bhg.com

See details

RACK OF LAMB RECIPES - GREAT BRITISH CHEFS

See details

RECIPES | CHAR-BROIL®

Whether you're smoking low and slow or charcoal grilling, we have the recipe for you. From pork, chicken and beef to BBQ sauce and rubs, you're sure to find what you're looking for.
From charbroil.com

See details