Lamb Cooked With Tomatoes Aromatic Spices Recipes

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SPICY LAMB WITH TOMATO AND CILANTRO



Spicy Lamb with Tomato and Cilantro image

Categories     Herb     Lamb     Tomato     Sauté     Spring     Jalapeño     Cilantro     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
3 large garlic cloves, chopped
3 jalapeño chilies, seeded, chopped
2 1/2 teaspoons ground cumin
1 pound lamb stew meat, cut into scant 1/2-inch pieces
1 1/2 cups tomato sauce
1/3 cup canned beef broth
1/4 cup chopped fresh cilantro

Steps:

  • Heat oil in large skillet over medium-high heat. Add onion, garlic, chilies and cumin and sauté until onion begins to soften, about 3 minutes. Sprinkle lamb with salt and pepper. Add to skillet and sauté until no longer pink, about 5 minutes. Add tomato sauce and broth. Bring to boil. Cover skillet, reduce heat to medium-low and simmer until lamb is tender, about 45 minutes. Season to taste with salt and pepper. Sprinkle with cilantro and serve.

LEG OF LAMB WITH TOMATOES AND GARLIC



Leg of Lamb With Tomatoes and Garlic image

This is the recipe that my friend Liz currently uses, from the Gourmet cookbook. I love getting invited for dinner if this is in the works. It is easy to make and because of all of the roasted garlic you'll have, Roasted Garlic Mashed Potatoes, #68159, is a good side dish.

Provided by Kitchen Witch Steph

Categories     Lamb/Sheep

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 1/2 lbs plum tomatoes, cut into 1/4-inch-thick slices (or approx. the same amount of canned tomatoes)
8 heads garlic, papery outer skin discarded (can use a lot less)
3 fresh rosemary sprigs (or 1 tsp. dried rosemary, crumbled)
2 teaspoons salt
1 teaspoon fresh ground black pepper
4 tablespoons extra virgin olive oil (or as needed)
6 -8 lbs leg of lamb, aitchbone removed by the butcher and trimmed

Steps:

  • Put a rack in the middle of the oven and preheat oven to 450 degrees.
  • Arrange tomatoes in a 17 1/2-by-12 inch roasting pan and place lamb on top (if using canned tomatoes, coarsely chop them and pour the juice over them). Arrange garlic around lamb. Lay rosemary sprigs on lamb (or sprinkle dried rosemary), then sprinkle with salt and pepper. Drizzle with 2 tablespoons oil.
  • Roast lamb for 15 minutes. Reduce oven temperature to 350 degrees and continue roasting lamb, basting garlic with remaining 2 tablespoons oil every 20 minutes to keep it from drying out, until thermometer inserted into thickest part of lamb (without touching bone) reas 135 degrees for medium-rare, 1 3/4 to 1 1/2 hours more.
  • Transfer lamb to a cutting board and let stand, loosely covered with foil, for 20-30 minutes. Stir tomato mixture and transfer to a sauceboat.
  • Carve lamb and serve with tomato mixture and roasted garlic.

Nutrition Facts : Calories 1145.4, Fat 71, SaturatedFat 27.7, Cholesterol 303.9, Sodium 1057.1, Carbohydrate 34.1, Fiber 4, Sugar 5.8, Protein 91.1

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