Grilledlambshoulderprovencale Recipes

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GRILLED LAMB SHOULDER PROVENCALE



Grilled Lamb Shoulder Provencale image

wonderfull for a summer BBQ! inexpensive, entertaining on a budget, superb taste with rosemary, thyme and basil! from Canadian Living mag.

Provided by Derf2440

Categories     Canadian

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 boneless lamb shoulder, about 2 lbs
1/3 cup olive oil or 1/3 cup vegetable oil
1/3 cup lemon juice
1/3 cup white wine
2 tablespoons finely chopped onions
2 tablespoons chopped fresh parsley
1 clove garlic, smashed
1 bay leaf
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon salt
pepper

Steps:

  • With a sharp knife, slice horizontally through lamb, stopping about 1 inch from opposite edge.
  • Open meat like a book, flatten with flat of knife.
  • Trim membrane and any excess fat.
  • Place lamb in heavy plastic bag and set in shallow dish.
  • Marinade: In bowl, combine oil, lemon juice, wine, onion, parsley, garlic, bay leaf, rosemary, thyme, basil, salt, and pepper to taste.
  • Pour over lamb in plastic bag, press air out of bag and secure with twist tie.
  • Marinate for at least 4 hours or overnight in refrigerator.
  • Remove lamb from marinade, reserving marinade.
  • Cook lamb flat on lightly greased grill over hot coals or on high setting, turning once and basting often with reserved marinade, for about 20 minutes or until desired doneness.
  • To serve, slice lamb across the grain into 1/2 inch thick slices.

SLOW PROVENCAL LAMB



Slow Provencal Lamb image

Provided by Food Network

Categories     main-dish

Time 7h5m

Yield 6 servings

Number Of Ingredients 14

1 lamb shoulder (about 4 1/2 pounds/2 kg), cut into large chunks
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 onions, peeled and sliced
6 plum tomatoes
About 1 1/2 cups/375 ml red or white wine
1 cup/250 ml veal stock
3 bay leaves
2 branches fresh rosemary
1 pound/450 g eggplant, cut into chunks
1 pound/450 g red peppers, seeded, cut into strips
1 bouquet fresh thyme
1 head garlic, broken into peeled cloves
1 pound/450 zucchini, cut into chunks

Steps:

  • Heat the oven to 300 degrees F\150 degrees C.
  • Sprinkle the lamb generously with salt and pepper. Heat a spoonful or two of the oil in a cocotte (Dutch oven) and brown the meat well on both sides, about 15 minutes per side. Remove the meat.
  • Add another spoonful of the oil and cook the onions until soft, 5 to 7 minutes. While the onions are browning, peel, quarter and seed the tomatoes over a sieve set over a bowl to catch the juices. Reserve the tomatoes for later. Pour the juice into a 2 cup/500 ml measuring cup and add enough wine to fill. Deglaze the onions with the veal stock, stirring up the good bits from the bottom. Then add the wine and tomato juice mixture. Add the bay leaves, rosemary, thyme and garlic. Wet a piece of parchment paper and lay it over the meat, cover and bake 1 hour 30 minutes.
  • While the lamb cooks, salt the eggplant and set in a colander to drain, about 30 minutes. Rinse and pat dry. Meanwhile, roast the red peppers. Once the lamb has cooked 1 hour 30 minutes, add the eggplant, tomatoes and peppers, cover and cook for another 1 hour.
  • Increase the heat to 400 degrees F/200 degrees C. Remove the lid and the parchment, add the zucchini and cook a further 45 minutes uncovered.
  • For serving: Remove from the oven. Remove the herbs. Spoon the lamb onto plates, with the sauce spooned over.

PAN-GRILLED LAMB SHOULDER CHOPS



Pan-Grilled Lamb Shoulder Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8

1/2 cup freshly squeezed lemon juice
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
Four 8- to 12-ounce lamb shoulder chops

Steps:

  • To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
  • Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
  • Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
  • Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

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