LAMB WITH RED WINE SAUCE RECIPES
RED WINE SAUCE - HEALTHY FOOD GUIDE
1 Heat a non-stick pan with oil and add onion and garlic. Cook for 3-4 minutes until softened, stirring frequently. 2 Add stock with wine and vinegar and bring to the boil. Cook until liquid is red....
Provided by Sarah Swain
Total Time 15 minutes
Yield 4
Number Of Ingredients 12
Steps:
- 1 Heat a non-stick pan with oil and add onion and garlic. Cook for 3-4 minutes until softened, stirring frequently.
- 2 Add stock with wine and vinegar and bring to the boil. Cook until liquid is reduced by a quarter. This will take about 3 minutes.
- 3 Stir in pesto, sugar, cream and herbs. Heat through. Adjust seasonings and serve.
Nutrition Facts : ServingSize 4 serves, Calories 88 calories, FatContent 6 g, CarbohydrateContent 10 g
RED WINE SAUCE - HEALTHY FOOD GUIDE
1 Heat a non-stick pan with oil and add onion and garlic. Cook for 3-4 minutes until softened, stirring frequently. 2 Add stock with wine and vinegar and bring to the boil. Cook until liquid is red....
Provided by Sarah Swain
Total Time 15 minutes
Yield 4
Number Of Ingredients 12
Steps:
- 1 Heat a non-stick pan with oil and add onion and garlic. Cook for 3-4 minutes until softened, stirring frequently.
- 2 Add stock with wine and vinegar and bring to the boil. Cook until liquid is reduced by a quarter. This will take about 3 minutes.
- 3 Stir in pesto, sugar, cream and herbs. Heat through. Adjust seasonings and serve.
Nutrition Facts : ServingSize 4 serves, Calories 88 calories, FatContent 6 g, CarbohydrateContent 10 g
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- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
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From food24.com
Total Time 90 minutes
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Total Time 90 minutes
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- Prepare the lamb Sauté the garlic and onion in a pressure cooker. Brown the meat with the onion and garlic and add the origanum, salt, pepper and 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 shred the meat into small pieces. Prepare the ragu Heat a large, heavy-bottom pot over medium heat. Add the oil and heat, add the onion, celery and carrot and sauté for about 3 minutes until softened. 2. Add the shredded meat and mix well. Season with salt and pepper. Add the origanum and increase the heat so that the mixture starts to sizzle. 4. Deglaze the pot by adding the red wine and releasing all the bits on the bottom of the pot. Turn down the heat and add the stock using the liquid from lamb cooked in the pressure cooker. Add the tomato paste, tomatoes (crush with a spoon to break them up), tomato ketchup, Worcestershire sauce and chutney. Add the milk and bring the mixture to a simmer. Once it is simmering turn the heat down low, allow the ragu to simmer for an hour, stirring regularly. Check seasoning once ready. 6. When ready to serve cook the pasta in a large pot of boiling, salted water. Cook the pasta for about a minute under the package’s instructed cooking time. 7. Use ½ cup of the pasta water out of the pot just before draining the pasta and add it to the ragu. Stir in the cheese. Drain the pasta. Add the pasta to the ragu and toss well to combine. Allow the sauce to continue to thicken as it coats the pasta. Serve with more grated pecorino, sprinkled on top. Add a sprinkling of freshly chopped parsley to garnish and serve with a freshly baked ciabatta. Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.
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- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
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Cuisine Cooking Method
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Total Time 90 minutes
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- Prepare the lamb Sauté the garlic and onion in a pressure cooker. Brown the meat with the onion and garlic and add the origanum, salt, pepper and 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 shred the meat into small pieces. Prepare the ragu Heat a large, heavy-bottom pot over medium heat. Add the oil and heat, add the onion, celery and carrot and sauté for about 3 minutes until softened. 2. Add the shredded meat and mix well. Season with salt and pepper. Add the origanum and increase the heat so that the mixture starts to sizzle. 4. Deglaze the pot by adding the red wine and releasing all the bits on the bottom of the pot. Turn down the heat and add the stock using the liquid from lamb cooked in the pressure cooker. Add the tomato paste, tomatoes (crush with a spoon to break them up), tomato ketchup, Worcestershire sauce and chutney. Add the milk and bring the mixture to a simmer. Once it is simmering turn the heat down low, allow the ragu to simmer for an hour, stirring regularly. Check seasoning once ready. 6. When ready to serve cook the pasta in a large pot of boiling, salted water. Cook the pasta for about a minute under the package’s instructed cooking time. 7. Use ½ cup of the pasta water out of the pot just before draining the pasta and add it to the ragu. Stir in the cheese. Drain the pasta. Add the pasta to the ragu and toss well to combine. Allow the sauce to continue to thicken as it coats the pasta. Serve with more grated pecorino, sprinkled on top. Add a sprinkling of freshly chopped parsley to garnish and serve with a freshly baked ciabatta. Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.
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