GREEK LAMB WITH YOGURT MINT SAUCE RECIPE | INA GARTEN ...
Provided by Ina Garten
Total Time 2 hours 49 minutes
Prep Time 30 minutes
Cook Time 9 minutes
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
- When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
- 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.
SLOW COOKER LAMB SHANKS RECIPE - BBC FOOD
The meat on these lamb shanks is so tender that it falls off the bone. Serve with mounds of mash for the ultimate comfort food supper. Equipment: You need a slow cooker to make this recipe.
Provided by Rachel Manley
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan.
- Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4-5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker.
- Deglaze the frying pan with the red wine and continue to cook for 2-3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker.
- Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat - add more stock or boiling water if needed.
- Cook on high for eight hours. Serve with mash.
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