Lamb Steak Herb Mash And Asparagus With Peppercorn Sauce Recipes

JUICY LAMB STEAKS (GRILLED OR PAN-SEARED)

Steps:

• In a bowl mix all the ingredients except for the ale. Slowly add the ale and whisk until smooth.
• Cover the lamb steaks with marinade. Use an airtight container or plastic bag. Refrigerate for 3-4 hours. Use any marinade you'd like.*
• Heat an outdoor grill to high (or a grilling skillet or cast iron skillet over medium-high heat). Lightly oil the grate or the surface of the pan.
• Remove the lamb steaks from the marinade and discard it. Pat them dry and season each side with salt and pepper.
• Place on the grill surface (or grilling pan or skillet) and cook each side for 4 minutes for medium-rare (125-130 F) and 5 minutes for medium (135 F).
• Remove from the heat and let rest (you may cover them loosely with foil) for 5 minutes before serving.

ROASTED LEG OF LAMB WITH ASPARAGUS AND HERBS

Steps:

• Preheat oven to 425 degrees. Scatter lemons in bottom of a roasting pan. Season lamb with kosher salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Working in 3 batches, cook lamb until browned, about 5 minutes per side, removing as done and placing on top of lemons in roasting pan. Brush lamb with 6 tablespoons ramp pesto and roast until a thermometer inserted into thickest parts of flesh registers 130 degrees for medium-rare, 20 to 25 minutes. Transfer lamb and lemons to a plate, tented with foil; let stand 20 minutes. Pour pan juices into a small saucepan; keep warm.
• Meanwhile, toss asparagus and onions with remaining 2 tablespoons oil; season with kosher salt and pepper. Divide between two rimmed baking sheets and roast, tossing halfway through, until tender and lightly charred, 20 to 25 minutes.
• Transfer lamb, lemons, asparagus, and onions to a serving platter. Add any accumulated juices from lamb to saucepan with reserved juices. Brush lamb with remaining 2 tablespoons ramp pesto, pour some of reserved juices over it to moisten, and sprinkle with chopped dill and chives. Season with flaky salt, garnish with chives and mint, and serve.

ROSEMARY BALSAMIC LAMB WITH VEGETABLE MASH

Steps:

• Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened.
• Meanwhile, heat the oil in a large non-stick frying pan and fry the onions for 10 mins until softened and golden. Push to the side of the pan, then add the lamb and rosemary and stir-fry over the heat until browned, but still a little pink in the middle - try not to overcook it as it will become tough and will need a longer cook to become tender again. Add the bouillon and balsamic vinegar with 200ml boiling water. Stir to make a sauce.
• Mash the steamed veg and spoon half into the centre of two plates. Top with half the lamb and gravy, scatter with the parsley and serve with the spinach and peas. Chill the remaining lamb and veg to reheat and serve on another evening.

LAMB CHOPS WITH APRICOT AND HERB SAUCE

Steps:

• Sprinkle both sides of the lamb evenly with the garlic salt and pepper, warm a large non-stick pan (with a lid for use later) over a medium heat until hot, add the lamb and brown on both sides.
• Add the stock and the apricots to a medium pan, over a high heat, and bring to the boil.
• Reduce the heat to low and simmer for 5 minutes, or until the apricots are very soft.
• Reserve half of the apricots and set aside.
• Transfer the other half of the apricots and all of the stock to a blender or food processor, add the vinegar, oregano, thyme, rosemary, salt and nutmeg, and blend to make the sauce.
• Pour the sauce over the lamb, sprinkle the reserved apricots over the lamb and, over a low heat, simmer the lamb for 10-15 minutes or until the lamb is cooked through.
• Serve with steamed green vegetables andyour favourite mashed potato recipe. I'd recommend Bergy's Irish Mashed Potatoes #10974, which are beautifully creamy but also low in calories.

LAMB WITH ASPARAGUS AND POTATOES

Steps:

• In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season lamb with salt and pepper. Place in a large resealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
• Preheat oven to 450 degrees F. (If lamb was marinated overnight, remove from refrigerator 1 hour before cooking.) Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer to a roasting pan, and roast 20 minutes.
• Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast 15 minutes. Reduce oven temperature to 300 degrees F, and cook 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (an instant-read thermometer should read 130 degrees F when inserted in thickest part of lamb), about 20 minutes more.
• Tent lamb with foil, and let rest 20 minutes before carving and serving. If necessary to fully cook vegetables, return them to oven while meat is resting.

HERBED LAMB CHOPS WITH PINOT NOIR SAUCE

Steps:

• For sauce:
• Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer lamb to bowl. Add onions, carrot, garlic, and herbes de Provence to pot. Sauté until vegetables are deep brown, about 8 minutes. Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours. Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
• Mix butter and flour in small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.)
• For lamb:
• Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together. Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet. Cover; chill.)
• Preheat oven to 350°F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down. Sauté until browned, about 4 minutes. Turn rack over and sauté until browned, about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
• Roast lamb until thermometer inserted into center registers 135°F for medium-rare, about 25 minutes. Let lamb rest on sheet 15 to 20 minutes. Cut lamb between bones into individual chops. Arrange 3 chops on each plate. Drizzle with sauce and serve.

RACK OF LAMB WITH GREEN PEPPERCORN SAUCE

Steps:

• Preheat oven to 450°F.
• In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F., about 25 minutes, for medium-rare.
• While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
• Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
• Cut lamb into individual chops and pour sauce over them.