Lamb Stew With Lemon And Figs Recipes

LAMB STEW WITH LEMON AND FIGS

Steps:

• Set strainer lined with double layer of cheesecloth over medium bowl.
• Place yogurt in strainer; cover and chill 3 to 5 hours to drain.
• Transfer yogurt to small bowl.
• Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.).
• Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
• Sprinkle lamb with salt and pepper.
• Heat 2 tablespoons oil in heavy large pot over medium-high heat.
• Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch.
• Transfer lamb to large bowl.
• Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat.
• Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes.
• Add lemon, garlic, ginger, cinnamon, and cayenne.
• Stir 1 minute.
• Add saffron mixture; stir, scraping up browned bits.
• Add tomatoes with juice, figs, and lamb with any juices to pot.
• Stir to coat.
• Add 2 1/2 cups broth.
• Bring stew to boil.
• Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours.
• Season to taste with salt and pepper (Can be made 2 days ahead.
• Cool slightly.
• Refrigerate uncovered until cold, then cover and chill, skim off any fat.).
• Bring stew to simmer, thinning with more chicken broth if necessary.
• Divide stew among 6 plates; top each serving with dollop of minted yogurt.

LAMB STEW WITH LEMON AND FIGS

Steps:

• Set strainer lined with double layer of cheesecloth over medium bowl. Place yogurt in strainer; cover and chill 3 to 5 hours to drain. Transfer yogurt to small bowl. Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.)
• Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
• Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to large bowl. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, and cayenne. Stir 1 minute. Add saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, figs, and lamb with any juices to pot. Stir to coat. Add 2 1/2 cups broth.
• Bring stew to boil. Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours. Season to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill.)
• Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; top each serving with dollop of minted yogurt. Place wedge of Crispy Noodle Cake alongside each and serve.

LEMON-ROSEMARY ROAST LEG OF LAMB

Steps:

• Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
• Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
• Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
• Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.

LAMB STEW WITH LEMON AND THYME

Steps:

• Cut the lamb into one-and-a-half-inch cubes and trim off the fat. Pat the cubes dry with paper towels and sprinkle with flour.
• Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
• Remove and add the shallots, leeks, garlic and thyme. Brown lightly and return the lamb cubes to the casserole.
• Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low. Place the cover on the pan slightly askew.
• Cook for 45 minutes to an hour, until the lamb is tender. Correct seasoning and serve.

LAMB STEW WITH LEMON AND FIGS

Steps:

• Set strainer lined with double layer of cheesecloth over medium bowl. Place yogurt in strainer; cover and chill 3 to 5 hours to drain. Transfer yogurt to small bowl. Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.)
• Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
• Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to large bowl. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, and cayenne. Stir 1 minute. Add saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, figs, and lamb with any juices to pot. Stir to coat. Add 2 1/2 cups broth.
• Bring stew to boil. Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours. Season to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill.)
• Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; top each serving with dollop of minted yogurt. Place wedge of Crispy Noodle Cake alongside each and serve.