LAMB WITH ARTICHOKES AND SUN-DRIED TOMATOES
Steps:
- Position rack in center of oven and preheat to 325°F. Heat 1 tablespoon reserved oil in heavy large pot or Dutch oven over high heat. Season lamb shanks lightly with salt and pepper. Add lamb to pot and cook until brown, turning frequently, about 6 minutes. Add garlic and stir 1 minute. Add canned tomatoes, broth and sun-dried tomatoes. Bring liquids to boil. Cover pot and bake lamb until almost tender, turning once, about 1 hour. Add artichoke hearts. Cover and bake until lamb is very tender, about 20 minutes. (Can be prepared up to 1 day ahead. Cool, cover and refrigerate.)
- Transfer lamb to plate. Spoon fat from surface of pan juices. Boil pan juices over high heat until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Return lamb to pot and rewarm over low heat.
STUFFED GREEK LEG OF LAMB
Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes.
Provided by poker playing chef
Categories World Cuisine Recipes European Greek
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
- Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
- Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.5 g, Cholesterol 105.2 mg, Fat 25.7 g, Fiber 2.9 g, Protein 29.6 g, SaturatedFat 10 g, Sodium 602.3 mg, Sugar 1.2 g
BRAISED LAMB SHANKS & SUN-DRIED TOMATOES
Very tasty very rich Lamb Shank Recipe which can be frozen. You could use a slow cooker or do it on the stove top.
Provided by Latchy
Categories One Dish Meal
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Toss the lamb in the flour and shake away any excess.
- Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
- Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
- Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
- Serve the lamb with the pan juices and sprinkle over the parsley or basil.
ROAST LAMB WITH TOMATOES AND ARTICHOKE HEARTS
Make and share this Roast Lamb With Tomatoes and Artichoke Hearts recipe from Food.com.
Provided by Parsley
Categories Lamb/Sheep
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Place lamb into a roasting pan and rub lamb with parsley and oregano.
- Add wine, diced tomatoes (and juice), artichoke hearts (and juice), garlic and pepper.
- Cover and roast, basting occasionally with pan juices, for 70-90 minutes, or until desired doneness is reached.
- Allow to rest for about 15 minutes before serving.
Nutrition Facts : Calories 84.4, Fat 0.4, SaturatedFat 0.1, Sodium 487.1, Carbohydrate 16.4, Fiber 5.2, Sugar 5.9, Protein 3.3
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ITALIAN LAMB WITH ARTICHOKES - ITALIAN RECIPE BOOK
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Servings 4Estimated Reading Time 5 minsCategory Main Course
- Start by trimming off excess fat from the meat. You don’t want to eliminate all fat complitely but remove most of it to avoid having too greasy dish at the end.
- In a large pan places on medium high heat add a generous splash of extra virgin olive oil and lamb. Let lamb pieces brown nicely on all sides.
- Reduce the heat and add parsley, sun-dried tomatoes cut in thin strips, peperoncino flakes and a generous splash of wine.
- Let simmer for a couple of minutes stirring and tossing everything a couple to time to coat the meat in all the juices.
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