OLIVE AND LAMB RECIPES

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

EASY LEFTOVER LAMB RECIPES - OLIVEMAGAZINE

Easy Leftover Lamb Recipes - olivemagazine image

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

Provided by OLIVEMAGAZINE.COM

More about "olive and lamb recipes"

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

SLOW-ROASTED LAMB | JAMIE OLIVER RECIPES

Boning, stuffing and rolling the lamb means the flavourful filling infiltrates the meat as it cooks and vice versa. By stuffing the shoulder, you’re able to stretch the meat even further, and by removing the bones, the lamb is easier to carve – it’s a one-slice wonder!
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
Calories 458 calories per serving

This recipe works great as a stand-alone dish, but also as a component in Jamie’s Summery Feast from Together – see the full collection of menus here. GET AHEAD For the stuffing, put a high-sided roasting tray (25cm x 30cm) on a medium-high heat with 2 tablespoons of olive oil. Squeeze the sausagemeat out of the skins straight into the pan, breaking it up with the back of a spoon. Let the sausage start to crisp up, stirring occasionally, then tear in the sage leaves. Trim the fennel, peel the onions, then roughly chop both, add to the tray, and cook on a medium heat for 20 minutes, or until soft and caramelized, stirring occasionally. Pour in the wine and let it completely cook away, then season to perfection, tasting and tweaking. Chop the bread into 2cm chunks and stir in, then turn the heat off and leave to cool completely. Lay out the lamb on a clean work surface. Scrunch and spread the cold stuffing all over the meat, then roll it up, sealing the filling inside (if any falls out, just poke it back in at the ends once tied up). Cut yourself eight 60cm lengths of string, slide them underneath the lamb at regular intervals, then tie them up at the top. Wipe out the tray, chuck in the lamb bones, break apart and add the unpeeled garlic bulb, then sit the lamb on top. Cover and refrigerate overnight. ON THE DAY Preheat the oven to full whack (240°C/475°F/gas 9). Get the lamb tray out of the fridge, rub the meat with a little olive oil, place in the oven, and turn the temperature down to 150ºC. Roast for 4 hours, or until tender, basting every hour with the tray juices and adding a splash of water each time. Remove from the oven and transfer the lamb to a serving platter. Cover with tin foil and a clean tea towel, and leave to rest for 1 hour. Use a spoon to skim the fat off the tray of bones (save it in a jar for tasty cooking another day). Put the tray over a medium heat on the hob and stir in the flour, jam and a swig of red wine vinegar, scraping up all the sticky bits from the base of the tray. Cook for a couple of minutes, then pour in 1.2 litres of water. Let it simmer on a low heat to the consistency of your liking, stirring occasionally. Pass the gravy through a sieve into a pan and season to perfection, tasting and tweaking. Simmer on the lowest heat until needed. TO SERVE Uncover the lamb, spooning any resting juices into the gravy. Cut away the string, then spoon over the Green sauce. Take it to the table, ready to carve in front of your guests.

See details

10 BEST LAMB LEG STEAK RECIPES | YUMMLY

22/12/2021 · lamb leg steak, warm water, garlic, table salt, plain flour, olive oil and 6 more Slow Cooked Indian Lamb and Chickpea Curry Food in a Minute NZ lamb leg steaks, garlic, coriander leaves, onion, curry powder and 3 more
From yummly.com

See details

FIND THE BEST LAMB RECIPES ONLINE | AUSTRALIAN LAMB ...

Looking for a delicious and healthy recipe for your next family dinner or for a kids' lunch? Browse our selection of Lamb recipes to find unique ideas and all the help you need to cook your next meal. From classic dishes to world cuisine, our team has gathered some of the best recipes.
From australianlamb.com.au

See details

GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME ...

Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
From foodnetwork.com

See details

MINTY LAMB STEAKS - RECIPES - HAIRY BIKERS

Mix the oil, lemon juice, garlic and mint in a bowl and add plenty of seasoning. Add the lamb steaks and rub the mixture into them. Set aside while you prepare the vegetables.Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the potatoes, broad beans, shallots and courgettes into a large roasting dish, then drizzle over the olive oil and white wine.
From hairybikers.com

See details

LAMB MARINADE RECIPES COLLECTION (EASY & FLAVORFUL OPTIONS)

This marinade also tenderizes and in addition to lamb chops we like to use it with lamb chunks (cut for stew) to make skewers. For lamb chops – don’t keep them in it for too long, about 3 hours is ideal. Ingredients: 1 cup plain yogurt (the real deal with live cultures) 1/4 cup extra virgin olive oil; 1 tbsp lemon juice; 5-6 sprigs mint; 3 ...
From craftbeering.com

See details

10 BEST LAMB SHANKS SLOW COOKER RECIPES | YUMMLY

26/12/2021 · tomato paste, water, pearl barley, bay leaves, lamb shanks, olive oil and 7 more Slow Cooker Garlic and Herb Lamb Shanks Best Recipes Australia beef stock, onion, celery stalk, gravy powder, cornflour, fresh thyme and 9 more
From yummly.com

See details