Braised Lamb Shoulder With Oregano And Preserved Lemon Recipes

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BRAISED LAMB SHOULDER WITH OREGANO AND PRESERVED LEMON



Braised lamb shoulder with oregano and preserved lemon image

Although braising takes more time than roasting, I find it to be much more forgiving as there is no temperature-checking involved. You can braise this in advance and reheat it the following day. The overnight marinating of the shoulder is a must, though, so make sure to start this at least a day ahead.

Provided by Danielle Alvarez

Categories     Dinner

Time 2h

Yield SERVES 4

Number Of Ingredients 15

1.4-1.7kg bone-in lamb shoulder
1 tbsp sea salt flakes,plus ½ tsp extra
700g chat potatoes
2 tbsp olive oil
2 onions, thinly sliced
175g tomatoes, quartered
12 unpeeled garlic cloves
4 oregano sprigs
4 thyme sprigs
juice of 1 lemon
500ml-800ml chicken stock
Marinade
2 garlic cloves
4 oregano sprigs, leaves picked
1 preserved lemon*

Steps:

  • 1. To make the marinade, crush the garlic and oregano leaves in a mortar and pestle to form a rough paste. Rinse the preserved lemon and cut away and discard the inside flesh. Chop the rinsed skin, add to the mortar and crush everything together. 2. Sprinkle the lamb shoulder with 1 tbsp salt and season with black pepper, then rub the marinade all over both sides of the shoulder. Refrigerate on a baking tray, covered, for at least 8 hours or overnight. 3. The next day, remove the lamb from the refrigerator and allow it to come to room temperature. Preheat oven to 180C (160C fan-forced). Cut the potatoes in half and place in a deep roasting dish where all the ingredients will fit snugly in one layer. Set aside. 4. Heat the olive oil in a large frypan over medium-high heat and cook the onion until deeply caramelised, about 10-15 minutes. Pour the onion and oil mixture over the potatoes. Add tomato, garlic cloves and herbs to the roasting dish. Drizzle the lemon juice over everything. 5. Add the stock to the same frypan with the extra ½ tsp salt and bring to a boil. Place the lamb in the centre of the roasting dish, moving some of the potatoes aside so it sits on the bottom of the dish. Pour the stock over the potatoes - add just enough to come three-quarters up the sides of the potatoes. 6. Cover the dish with aluminium foil and bake for 1½ hours. Flip the shoulder over, re-cover it with foil and continue braising for another hour (you may need to add more water or stock to the pan if it looks like it's drying out). Pull the meat out of the oven and take a look at it. If it still feels tough, cook for another hour, covered. Once it is starting to become tender and the bone is loosening, remove the foil and return the lamb to the oven, presentation side up, and continue cooking for a further 30 minutes to brown everything and get the meat meltingly tender. 7. When the meat and potatoes are browned, remove the lamb from the tray to rest for at least 15 minutes. If you want to brown the potatoes further, pour off the braising juices into a small pot and continue roasting the potatoes while the lamb rests. 8. To serve, place the meat on top of the potatoes. Taste the juices, adjust seasoning if needed, and warm. Serve juices in a gravy dish on the side so each guest can add more to their plates if desired. Serving suggestion: with my roasted carrot salad on the side and salted caramel mousse for dessert. Tips: *If you can't find preserved lemon, use the fine zest of a fresh lemon. These flavours are Mediterranean but use whatever herbs and spices you prefer. Keep an eye on the lamb shoulder as it cooks. You want the meat to be fall-apart tender before removing the foil to brown at the end.

BRAISED LAMB SHANKS WITH LEMON



Braised Lamb Shanks With Lemon image

Many of us had our earliest experiences with braised foods not at the pricey restaurants that have recently rediscovered their appeal but at the Greek diners that never forgot it. So it's not surprising that I associate braised lamb shanks with egg-lemon sauce, a Greek staple. But when I set about to recreate this standard dish I found the sauce superfluous. Though a slow-cooked pot of braised lamb shanks and root vegetables becomes so sweet that it begs for something to counter it, it is also so rich that the thick sauce (a primitive form of béarnaise, really) is overkill. Better, it seems to me, is to finish the braised shanks with what you might call lemon-lemon sauce, using both a lemon's zest and a lemon's juice. That little touch converts this dish from a delicious but perhaps one-dimensional stew to something more, a braise that may never look particularly elegant but tastes that way.

Provided by Mark Bittman

Categories     dinner, weekday, soups and stews, steaks and chops, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
4 lamb shanks, roughly a pound each
Salt and pepper to taste
3 or 4 thyme sprigs
6 cloves garlic, lightly crushed
1 large onion, cut into chunks
4 stalks celery, roughly chopped
4 medium carrots, peeled and roughly chopped
2 cups dry white wine or water
1 1/2 pounds waxy potatoes, peeled and cut into chunks
1 lemon
Chopped fresh parsley leaves for garnish

Steps:

  • Put oil in a large, deep skillet or casserole that can be covered later, and turn heat to medium-high. Add shanks, sprinkling them with salt and pepper. When pieces are deeply browned on one side, add thyme, garlic, onion, half the celery and half the carrots, and more salt and pepper to skillet. Continue to brown, stirring occasionally.
  • Add wine, and let mixture bubble for about a minute; cover and adjust heat so that mixture simmers steadily. Cook for about an hour.
  • Add remaining vegetables to pan; zest lemon, and add zest as well. Continue to cook until lamb is very tender and vegetables soft, another 30 to 45 minutes. (You can prepare dish up to this point in advance; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.)
  • When lamb is done, juice lemon, and add juice to sauce. Taste, adjust seasoning, and serve, garnished with parsley.

Nutrition Facts : @context http, Calories 1137, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 8 grams, Protein 76 grams, SaturatedFat 26 grams, Sodium 2115 milligrams, Sugar 8 grams

SLOW-COOKED LAMB WITH LEMON AND OREGANO



Slow-Cooked Lamb with Lemon and Oregano image

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 4h50m

Number Of Ingredients 7

1 1/2 cups fresh lemon juice (from 6 to 7 lemons)
1/2 cup extra-virgin olive oil
1 heaping tablespoon dried oregano
1 1/2 cups water
1 leg of lamb (about 4 pounds)
Coarse salt and freshly ground pepper
2 1/2 pounds Yukon Gold potatoes, peeled and cut into big chunks

Steps:

  • Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice.
  • Preheat oven to 350 degrees. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300 degrees. Roast lamb 2 hours.
  • Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400 degrees. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes.

BRAISED LAMB WITH PRESERVED LEMON



Braised Lamb With Preserved Lemon image

Adapted from Donna Hay's _The New Cook_, as reprinted by Tracy Schneider at the Al Dente Blog.http://bit.ly/9zExQy

Provided by DrGaellon

Categories     Lamb/Sheep

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
2 garlic cloves, crushed
1 teaspoon cumin seed
6 green onions, halved (scallions)
1 lb diced lamb or 1 1/2 lbs lamb shanks
2 tablespoons chopped preserved lemons, flesh removed and rind rinsed clean before chopping
1/3 cup chopped mint
4 bay leaves
1 cinnamon stick
3 cups beef stock
4 baby eggplants, sliced
yogurt, to serve

Steps:

  • Heat oil in a medium pan over medium heat. Add the garlic, cumin and onion, and cook 4 minutes, until limp.
  • Add lamb and cook 5 minutes, until browned on all sides.
  • Add preserved lemon, mint, bay leaves, cinnamon and beef stock; cover and simmer 40 minutes.
  • Add eggplant and simmer another 10 minutes. Serve over couscous, with a dollop of yogurt on top of each serving.

SLOW-BRAISED LAMB SHOULDER WITH PRESERVED LEMON AND SPICES



Slow-braised lamb shoulder with preserved lemon and spices image

Lamb shoulder is slow-braised with a preserved lemon spice paste, then cooked low and slow for meat so tender it falls from the bone. You might also like our slow-cooked shoulder of lamb with chill jam and rosemary.

Provided by Louise Pickford

Categories     Satisfyingly slow roasts

Time 4h15m

Yield Serves 6

Number Of Ingredients 19

2 tsp cumin seeds
1 large preserved lemon, peel only, roughly chopped
1 red onion, roughly chopped
1 garlic bulb, cloves peeled and roughly chopped
1 tsp ground cinnamon
1 small bunch coriander, leaves and stems roughly chopped, plus extra to serve
2 tbsp olive oil
1 large lamb shoulder (1.5-1.8kg)
1 tbsp pomegranate molasses
Lemon wedges to serve (optional)
For the tahini sauce
200g greek yogurt or dairy-free alternative
2 tbsp tahini paste (we used Belazu)
1 garlic clove, crushed
2 tsp lemon juice
You'll also need
Spice grinder/pestle and mortar
Food processor
Large casserole with a lid

Steps:

  • Heat the oven to its highest setting. Gently heat the cumin seeds in a small dry frying pan for 3-4 minutes until they start to pop and brown. Cool a little, then grind to a powder in a spice grinder/pestle and mortar.
  • Put the cumin in a food processor with the preserved lemon, onion, garlic, cinnamon, coriander, 1 tbsp of the oil and some salt and pepper, then whizz to form a thick paste.
  • Make slashes in the lamb skin about 1cm deep. Rub the spice mix over and into the slashes, then put the meat in the casserole. Add the pomegranate molasses, remaining 1 tbsp oil and 150ml water. Put a sheet of baking paper on top of the lamb, then a sheet of foil. Add the lid to cover as tightly as you can.
  • Transfer the dish to the oven and turn the heat down to 130ºC fan/gas 2. Cook for 3½ hours. Remove the lid, foil and baking paper and return to the oven for a further 30 minutes. Remove from the oven - the meat should be falling from the bone (see Know How). Cover and set aside to rest for 30 minutes.
  • Meanwhile, beat together all the ingredients for the tahini sauce and season to taste.
  • Serve the lamb with the tahini sauce, extra coriander and, if you like, lemon wedges on the side.

Nutrition Facts : Calories 482kcals, Fat 27.3g (10.2g saturated), Protein 52.2g, Carbohydrate 5.9g (4g sugars), Fiber 2.2g

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