East West Lamb Recipes

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EAST WEST SLOWCOOKER/OVEN LAMB STEW



East West Slowcooker/Oven Lamb Stew image

I came up with this recipe during a snowstorm in Seattle. After running erands and playing in snow it was delightful to come into the house and the meal was ready. Note: you can add any other vegetables of choice to the recipe

Provided by RajaniAshus Kitchen

Categories     Curries

Time 3h30m

Yield 2 serving(s)

Number Of Ingredients 15

2 lamb shanks (Bone In)
1 teaspoon olive oil
1 cup carrot, chopped
2 small red potatoes
2 corn on the cob
4 garlic cloves
cayenne pepper
1 tablespoon fresh ginger, crushed
1/4 teaspoon mustard seeds
1/4 teaspoon cumin
1/2 teaspoon rosemary
salt
1/2 onion
fresh cilantro (to garnish)
3 -4 cups hot water

Steps:

  • Trim the fat and sear the lamb in a pan. Transfer to the slow cooker. Add olive oil to the already hot pan and add the spices and onion and fry all the chopped vegetables on high heat for a minute. Turn off the heat. Add hot water and mix everything in the pan and pour in in the slow cooker. Put the potatoes and corn on top, and close the lid. Cook on high for 3 hours or low for 6 hours.
  • After the given time, remove the lid carefully, lift the slow cooker pot and place it in the oven for about 10 mins at 450 degree F, stirring every few minutes to allow the soup to thicken. I usually turn on the broil for couple mins to allow the corn to broil as well.
  • Take out the corn on the cob and the potatoes in a separate plate and dish out the lamb stew and garnish with freshly chopped cilantro. At my home, we have some scliced onions and lemon or lime on the side.
  • Enjoy!

Nutrition Facts : Calories 917.7, Fat 37.4, SaturatedFat 14.3, Cholesterol 242.1, Sodium 269.6, Carbohydrate 67.8, Fiber 8.9, Sugar 11.2, Protein 79.8

ROAST LAMB



Roast Lamb image

If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast - lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.

Provided by Julia Moskin

Categories     dinner, roasts, main course

Time 3h

Yield 8 to 12 servings

Number Of Ingredients 8

1 large lamb roast with a cap of fat, 4 to 6 pounds: bone-in leg (these can be as large as 8 pounds), semiboneless leg, bone-in shoulder, boneless butterflied leg or double loin
2 ounces (1 can) anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard
Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish
6 garlic cloves, smashed and peeled
4 ounces unsalted butter, softened at room temperature
Black pepper
1 lemon, cut in half
1 3/4 cups white wine, plus extra for gravy

Steps:

  • Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
  • Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
  • Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
  • Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
  • To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
  • Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.

Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 47 grams, Carbohydrate 3 grams, Fat 107 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 56 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams

EAST-WEST LAMB



East-West Lamb image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 15m

Yield 3 servings

Number Of Ingredients 8

1 3/4 tablespoons canola or corn oil
1 pound tender lean lamb, cut in strips
1/4 teaspoon hot sesame oil
3 medium red onions, chopped
3 red or yellow peppers, cored and chopped
2 tablespoons coarsely grated fresh ginger
1 tablespoon reduced-sodium soy sauce
2 tablespoons dry sherry

Steps:

  • Heat 1 tablespoon of canola or corn oil in a skillet large enough to hold all the ingredients.
  • Add the lamb and saute quickly to brown. Remove meat and set aside.
  • Add sesame oil and remaining canola or corn oil to skillet. Saute onions, peppers and ginger in hot oil until peppers soften.
  • Stir in soy sauce and sherry with reserved lamb just long enough to heat lamb through and serve.

Nutrition Facts : @context http, Calories 1169, UnsaturatedFat 53 grams, Carbohydrate 24 grams, Fat 113 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 55 grams, Sodium 230 milligrams, Sugar 5 grams

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