Egyptian Swiss Chard With Lamb In Tomato Sauce Recipes

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BRAISED LAMB SHANKS WITH SWISS CHARD



Braised Lamb Shanks with Swiss Chard image

Provided by Jean Anderson

Categories     Lamb     Vegetable     High Fiber     Dinner     Meat     Lamb Shank     Winter     Chard     Party     Bulgur     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 6 servings

Number Of Ingredients 16

1 cup all purpose flour
2 teaspoons ground cinnamon, divided
1 3/4 teaspoons ground cardamom, divided
6 1- to 1 1/4-pound lamb shanks
1/4 cup extra-virgin olive oil
12 green onions, chopped, divided
6 large garlic cloves, chopped
1 14.5-ounce can diced tomatoes in juice
1 3/4 cups (14 ounces) beef broth
1/4 cup golden raisins
1 tablespoon tomato paste
1/4 teaspoon saffron threads, crumbled
Large pinch of ground cloves
1 to 1 1/4 pounds Swiss chard (about 2 bunches)
1/4 cup chopped fresh Italian parsley
2 5.25-ounce packages bulgur (about 2 cups), prepared according to package directions

Steps:

  • Preheat oven to 325°F. Whisk flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in pie dish to blend. Working with 1 lamb shank at a time, coat shanks in seasoned flour. Heat oil in heavy large skillet over medium-high heat. Add 3 lamb shanks. Sauté until brown, turning occasionally, 8 to 10 minutes. Transfer lamb to large roasting pan. Repeat with remaining 3 lamb shanks.
  • Add half of green onions to same skillet. Reduce heat to low; stir 2 minutes. Add garlic; stir 30 seconds. Add tomatoes with juice, broth, raisins, tomato paste, remaining 1 teaspoon cinnamon, 3/4 teaspoon cardamom, saffron, and cloves. Increase heat and bring to boil, scraping up browned bits. Pour broth mixture over lamb.
  • Cover roasting pan with foil; place in oven. Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours. Transfer lamb to large rimmed baking sheet. Set pan aside.
  • Meanwhile, cut center rib (including stem portion) from each chard leaf. Cut chard ribs crosswise into 1/2-inch-wide pieces. Stack several leaf halves at a time and cut crosswise into 1-inch-wide strips.
  • Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end. Set roasting pan over 2 burners. Add chard ribs and remaining green onions and bring to boil over medium-high heat. Return lamb to roasting pan. Cover and return to oven. Braise until chard ribs are tender, about 20 minutes. Uncover; mix chard leaves into pan juices. Return pan to oven and roast uncovered until chard softens, stirring occasionally, about 5 minutes.
  • Transfer lamb to rimmed platter. Season chard mixture in pan to taste with salt and pepper. Spoon chard mixture over lamb. Sprinkle with parsley; serve with bulgur.

SWISS CHARD AND LAMB TORTE WITH FENNEL-POMEGRANATE RELISH



Swiss Chard and Lamb Torte With Fennel-Pomegranate Relish image

Festive dishes in Israel and throughout the Middle East often include rice and lamb. This magnificent recipe, topped with a bright pomegranate and fennel relish, is the Israeli chef Erez Komarovsky's twist on an ancient, labor-intensive classic of individual stuffed chard, cabbage or grape leaves, symbolizing the plenty of the fall harvest. It is perfect for Rosh Hashana or any seasonal holiday gathering. Make it with blanched Swiss chard, grape leaves or even cabbage or kale as the outer crust, and assemble it a day in advance. Then bake it and revel in the heightened flavors from the cardamom, cinnamon, fennel and mint; the crunch of pistachio; and the slight kick you get from the Mexican Serrano pepper now planted in Israel.

Provided by Joan Nathan

Categories     dinner, grains and rice, meat, project, main course

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 21

2 1/3 cups medium-grain or sushi rice (1 pound)
About 10 to 12 large green Swiss chard leaves (from 1 to 2 bunches)
1/2 cup plus 1 tablespoon olive oil
2 medium onions, finely chopped
1 pound ground lamb
3/4 cup roasted shelled pistachios
1 tablespoon kosher or coarse sea salt
2 1/4 teaspoons ground black pepper
1 teaspoon cinnamon
1 teaspoon ground cardamom
1 tablespoon fennel seeds
1/2 cup chopped mint leaves
4 cups chicken stock
2 fennel bulbs, roughly chopped (reserve fronds for decorating torte)
1 Serrano chile pepper
Juice of 2 freshly squeezed lemons (about 6 tablespoons)
4 tablespoons pomegranate syrup
2 cups pomegranate seeds
Kosher or coarse sea salt, to taste
1/3 cup extra-virgin olive oil
1 cup fresh mint leaves, chopped

Steps:

  • Prepare the torte: Place rice in a heat-proof bowl. Bring 3 cups water to a boil, pour over rice, and let stand uncovered for 30 minutes.
  • Meanwhile, bring a large pot of water to a boil, and prepare an ice bath in a large bowl with ice cubes and cold water. Separate the bottom stems from the leaves of the Swiss chard, dicing the stems and setting aside. Blanch the leaves, in batches if necessary, by placing them in the boiling water for 20 seconds, then use tongs to transfer them to the ice bath. Drain the leaves and spread them out to dry in a single layer on paper towels.
  • Heat a large pan over medium-high heat, add 1/4 cup olive oil and sauté onions and chopped chard stems, about 10 minutes, until soft and starting to brown. Remove from heat and set aside to cool slightly.
  • Drain the rice and pour it into a large bowl. Add lamb, sautéed onion and chard stalks, pistachios, salt, pepper, cinnamon, cardamom, fennel seeds, mint leaves and 1/4 cup olive oil and mix thoroughly.
  • Heat oven to 350 degrees. Take a round Dutch oven or other heavy 10-inch round pot with a lid and coat it with the remaining tablespoon of olive oil. Line the pot with a layer of the Swiss chard leaves, with the bottom ends of the leaves protruding from the pot. (Ideally you'd have at least a 3-inch overhang.) Place the rice-meat stuffing in the pot and fold the overhanging leaves over the top of the filling. If necessary, layer additional leaves on top to completely enclose the filling.
  • Place chicken stock in a small pan over high heat; when it's hot, pour it over the torte. Cover the pot and transfer to oven. Let torte bake for 30 minutes, then lower the oven temperature to 275 degrees and continue cooking for about 1 hour more, or until rice is cooked and most of the liquid has been absorbed. (You can carefully peel away a leaf to check the rice, replacing it after you've tasted.)
  • Meanwhile, prepare the relish: Using a food processor, pulse fennel bulbs and Serrano pepper until finely chopped, being careful not to overprocess. Turn fennel and chile mixture out into a medium bowl and add lemon juice, pomegranate syrup, pomegranate seeds and salt and mix to combine. Stir in olive oil and adjust salt to taste. Just before serving, mix in the mint leaves.
  • When torte is done baking, remove it from the oven and let it sit for a few minutes, covered. Run a sharp knife around the edge of the torte; cover with a flat, round serving platter; and invert the pot to remove the torte. Serve decorated with fennel fronds and garnished with fennel, pomegranate and mint relish.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 22 grams, Carbohydrate 54 grams, Fat 30 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 808 milligrams, Sugar 12 grams

ROSEMARY LAMB CHOPS WITH SWISS CHARD AND BALSAMIC SYRUP



Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup image

Categories     Onion     Broil     Sauté     Quick & Easy     Rosemary     Lamb Chop     Chard     Gourmet

Number Of Ingredients 18

For balsamic syrup
3/4 cup balsamic vinegar
1/4 teaspoon minced fresh rosemary
1/8 teaspoon black peppercorns
For chard
1 bunch Swiss chard (1 lb)
1/4 cup chopped red onion
1 teaspoon finely chopped garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon water
For lamb chops
8 rib lamb chops (1 1/4 lb total), trimmed of all fat
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon finely chopped fresh rosemary
1/4 teaspoon black pepper

Steps:

  • Make syrup:
  • Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks' note, below) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.
  • Sauté chard:
  • Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
  • Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.
  • Broil chops while chard cooks:
  • Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.

BONELESS LEG OF LAMB STUFFED WITH SWISS CHARD AND FETA



Boneless Leg of Lamb Stuffed with Swiss Chard and Feta image

Categories     Garlic     Lamb     Vegetable     Roast     Easter     High Fiber     Feta     Red Wine     Chard     Gourmet

Yield Serves 6

Number Of Ingredients 12

1 pound Swiss chard, the stems discarded and the leaves chopped coarse
6 large garlic cloves, sliced thin lengthwise
3 tablespoons olive oil
1/4 pound Feta, crumbled (about 3/4 cup)
an 8-pound leg of lamb, boned, butterflied, and trimmed well (4 to 5 pounds boneless)
1 1/2 teaspoons crumbled dried rosemary, or to taste
1 onion, sliced
1 cup dry red wine
1 1/2 cups beef broth
1/2 cup water
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Spiced Quinoa Timbales and Honey-glazed Baby Carrots as accompaniments

Steps:

  • Wash the Swiss chard well, drain it, and in a heavy saucepan steam it in the water clinging to the leaves, covered, over moderate heat for 3 to 5 minutes, or until it is wilted. Drain the chard in a colander, refresh it under cold water, and squeeze it dry in a kitchen towel. In a skillet cook the garlic in 2 tablespoons of the oil over moderate heat, stirring, until it is pale golden and transfer it with a slotted spoon to a bowl. To the skillet add the chard, cook it, stirring, for 1 minute, or until any excess liquid is evaporated, and transfer it to the bowl. Let the chard mixture cool and stir in the Feta.
  • Pat the lamb dry, arrange it, boned side up, on a work surface, and season it with salt and pepper. Spread the lamb evenly with the chard mixture, leaving a 1-inch border around the edges, beginning with a short side roll it up jelly-roll fashion, and tie it tightly with kitchen string. (The rolled and tied roast may look ungainly, but it will improve in appearance when cooked.)
  • Transfer the lamb to a roasting pan and rub it all over with the remaining 1 tablespoon oil, 1 teaspoon of the rosemary, and salt and pepper to taste. Roast the lamb in the middle of a preheated 325°F. oven for 30 minutes, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hours more (a total of 20 minutes cooking time for each pound of boneless meat), or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a cutting board and let it stand for 20 minutes.
  • While the lamb is standing, skim the fat from the pan drippings, and set the roasting pan over moderately high heat. Add the wine, deglaze the pan, scraping up the brown bits, and boil the mixture until it is reduced by half. Strain the mixture through a fine sieve into a saucepan, add the broth, the remaining 1/2 teaspoon rosemary, the water, and any juices that have accumulated on the cutting board, and boil the mixture until it is reduced to about 2 cups. Stir the cornstarch mixture, add it to the wine mixture, whisking, and simmer the sauce for 2 minutes. Season the sauce with salt and pepper and keep it warm.
  • Discard the strings from the lamb, arrange the lamb on a heated platter, and surround it with the quinoa timbales and clusters of the carrots. Strain the sauce into a heated sauceboat and serve it with the lamb, sliced.

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