Kecks Roast Lamb Recipes

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KECK'S ROAST LAMB



Keck's Roast Lamb image

This is my daughter Kerri's recipe, it is a delicious way to cook lamb. I haven't put quantities of vegetables, use however many you think you'll need. I like to bake onions quarters with the other vegies - I keep them together with a toothpick.

Provided by Ninna

Categories     Lamb/Sheep

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 7

1 leg of lamb
1/2 cup mustard
2 tablespoons mixed herbs (lamb herbs, rosemary etc or lamb spice)
potato
pumpkin
kumara
olive oil flavored cooking spray

Steps:

  • Rub with mustard, then lamb herbs or lamb spice.
  • Bake 3/4 hr at 180degC (350degF).
  • Add potatoes and spray with olive oil spray, bake 20 minutes.
  • Add pumpkin and kumera and cook a further 30 minutes.
  • Last 1/2 to 1 hour put temp up to 215degC (425degF).
  • It should take about 1 3/4 - 2 hrs to cook, depending on size of leg.
  • To Vary; jam and lamb herbs (rosemary etc) can be used instead of mustard and spice.

Nutrition Facts : Calories 13.8, Fat 0.7, Sodium 233.3, Carbohydrate 1.6, Fiber 0.7, Sugar 0.6, Protein 0.8

LAMB NECKS BRAISED IN WINE WITH PEPPERS



Lamb Necks Braised in Wine With Peppers image

Provided by Florence Fabricant

Categories     dinner, main course

Time 3h

Yield 4 servings

Number Of Ingredients 17

2 lamb necks, about 4 1/2 pounds, each in 4 slices
2 1/2 cups dry red wine
1/4 cup extra virgin olive oil
4 tablespoons red wine vinegar
3 sprigs fresh rosemary
4 cloves garlic, smashed
Salt
black pepper
1 large onion, finely chopped
1 teaspoon Aleppo pepper (hot paprika can be substituted)
1 teaspoon ground cumin
1/4 teaspoon cinnamon
2 red bell peppers, cored, seeded, in 1/2-inch slices
2 green bell peppers, cored, seeded, in 1/2-inch slices
1 teaspoon honey
1 tablespoon tomato paste
1 tablespoon finely chopped flat-leaf parsley leaves

Steps:

  • Place lamb in a heavy sealable plastic bag. Combine wine, 1 tablespoon oil, 2 tablespoons vinegar, rosemary, garlic and salt and pepper to taste in a bowl and add to bag. Seal and refrigerate 3 to 4 hours. (Lamb can be marinated in a bowl, but more wine might be needed.) Remove lamb from marinade. Strain marinade, separately reserving the garlic and rosemary, and the marinade.
  • Heat 1 tablespoon oil in a heavy casserole large enough to hold lamb. Add onion, sauté on low until softened, and stir in Aleppo pepper, cumin and cinnamon. Add garlic and rosemary leaves (no stems) from the marinade. Add 1 1/2 cups of the marinade and boil down until nearly evaporated.
  • Heat oven to 300 degrees. Place lamb in casserole. Add remaining marinade. Cover and cook 2 hours, until tender. Meanwhile, heat remaining oil in a skillet. Add pepper strips and cook, stirring, on high heat until soft and lightly seared. Lower heat, stir in remaining 2 tablespoons vinegar and the honey. Season with salt and pepper, remove from heat and set aside.
  • When lamb is tender, transfer it to a serving platter. Heat sauce on top of stove, stir in tomato paste and season as needed with salt and pepper. Spoon around meat, scatter pepper strips on top and scatter on parsley.

Nutrition Facts : @context http, Calories 679, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 53 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 22 grams, Sodium 924 milligrams, Sugar 8 grams

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