Levis Homecoming Lamb Recipes

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LEVI'S HOMECOMING LAMB



Levi's Homecoming Lamb image

Provided by Food Network

Categories     main-dish

Time 1h43m

Yield 2 servings

Number Of Ingredients 27

2 green onions, white tips removed, chopped
1/2 hot red chile, preferably Scotch Bonnet, seeded and finely chopped (wear gloves)
3 tablespoons finely chopped fresh mint leaves
6 allspice berries
3 fresh thyme sprigs, leaves picked
Juice of 2 limes
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
4 (4.5-ounce) lamb rumps (top round lamb)
3 tablespoons sunflower or groundnut oil (peanut)
1/3 cup water
4 ounces Jamaican or Irish stout
1 1/2 tablespoons brown sugar
Fresh mint sprigs, for garnish
Rice and Peas, recipe follows
1 fresh coconut
3 1/3 cups warm water, plus more as needed
1 (14-ounce) can black beans, drained and rinsed
1/2 onion, coarsely chopped
1 hot red chile, preferably Scotch Bonnet, whole and undamaged
1 green onion, bruised with a rolling pin
1 clove garlic, peeled
7 allspice berries
2 fresh thyme sprigs
2 tablespoons butter
Kosher salt and freshly ground black pepper
16 ounces Basmati rice

Steps:

  • For the paste: Pound the green onions, chile, mint leaves, allspice berries, thyme leaves, lime juice, olive oil, salt, and pepper in a mortar and pestle, grinding them as hard as you can.
  • For the lamb: Wash the lamb rumps and pat them dry with paper towels. Mix the spice paste with the lamb in a bowl, using your hands to get it well coated. Cover the bowl, and let the meat rest for at least 1 hour, or overnight, in the refrigerator.
  • Heat the oil in a medium-sized heavy-bottomed saucepan. Once hot, add the lamb. Immediately cover the pan with a lid, and turn the heat down to medium. Cook for 5 minutes.
  • Swirl the water in the bowl in which the lamb was marinated and add the liquid to the pan. Cover once again and cook for another 5 minutes. In a small bowl, combine the stout and brown sugar. Now, remove the lid, add the stout mixture, and bring everything to a boil. Immediately reduce the heat to low, and cook for around 8 minutes, or until the lamb is cooked through. The cooking juices should evaporate, leaving you with a lovely, dark and glossy stew with a bitter, hot, and sweet flavor.
  • Garnish the dish with fresh mint sprigs and serve with Rice and Peas.
  • To make Rice and Peas: First break into the coconut. Choose one of the 3 eyes that you are most likely to be able to puncture. Cook's Note: Youll see them at one end. Only one will work.
  • Try to penetrate the eye with a strong, sharp-tipped knife. If the hole doesnt give, try the others. Pour the coconut water out through its eye and set it aside in a small bowl. Smash the coconut open, and, using a small, sharp knife, lever the coconut flesh away from the shell. Cook's Note: Doing this outside against some concrete is a good idea.
  • Grate the coconut into a bowl. Pour 2 3/4 cups water over the shreds, and stir. Strain the coconut flesh from the water in fistfuls, and squeeze out all its juices over the bowl. Place the squeezed clumps of grated coconut into a sieve, transfer the coconut water to a saucepan and tip the squeezed coconut back into the bowl. Cover the coconut shreds with the remaining clean water and, once again, lift the coconut flesh up from the water in fistfuls and squeeze out all its juices. Transfer the prepared coconut water to the saucepan, and discard the squeezed-out flesh.
  • If desired, incorporate the fresh coconut water to the saucepan at this stage. Then, add the black beans, onion, chile, green onion, garlic, allspice berries, thyme, butter, and adjust their seasonings with salt, and black pepper. Bring everything to a boil, cover, and then turn down the heat to medium, and simmer for 15 minutes.
  • Meanwhile, rinse the rice under cold running water until the water runs clear. Drain the rice, and then add the rice to the saucepan with the reserved prepared coconut water or base in the saucepan. You may need to add some additional water to bring the liquid about 1-inch above the level of the rice. Season the cooking liquid with salt, and black pepper, bring it to a boil, and then cover the rice immediately. Turn the heat down to its lowest level, and simmer for 15 to 20 minutes. Don't stir it and don't peek inside!
  • Once the rice is tender, fish out the chile, green onion, and thyme sprigs, fluff the rice with a fork, and serve immediately.

BAKED LAMB



Baked Lamb image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 14

1 cup extra-virgin olive oil
1 large onion, chopped
1 tablespoon minced garlic
Six 12- to 16-ounce lamb shanks
1 cup red wine
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon sugar
6 to 7 whole cloves
2 bay leaves
1 to 2 cinnamon sticks
2 fresh tomatoes, peeled and crushed
1 cup tomato puree
1 tablespoon tomato paste

Steps:

  • Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until golden brown, 4 to 5 minutes. Add the lamb shanks and sear until browned, 5 to 7 minutes. Add the red wine, salt and pepper, sugar, cloves, bay leaves and cinnamon sticks. Stir all the ingredients together. Add the fresh tomatoes, tomato puree, tomato paste and 2 cups water. Stir well. Cover and let simmer on medium-low heat until the lamb is tender, 2 to 2 1/2 hours.

SLOW PROVENCAL LAMB



Slow Provencal Lamb image

Provided by Food Network

Categories     main-dish

Time 7h5m

Yield 6 servings

Number Of Ingredients 14

1 lamb shoulder (about 4 1/2 pounds/2 kg), cut into large chunks
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 onions, peeled and sliced
6 plum tomatoes
About 1 1/2 cups/375 ml red or white wine
1 cup/250 ml veal stock
3 bay leaves
2 branches fresh rosemary
1 pound/450 g eggplant, cut into chunks
1 pound/450 g red peppers, seeded, cut into strips
1 bouquet fresh thyme
1 head garlic, broken into peeled cloves
1 pound/450 zucchini, cut into chunks

Steps:

  • Heat the oven to 300 degrees F\150 degrees C.
  • Sprinkle the lamb generously with salt and pepper. Heat a spoonful or two of the oil in a cocotte (Dutch oven) and brown the meat well on both sides, about 15 minutes per side. Remove the meat.
  • Add another spoonful of the oil and cook the onions until soft, 5 to 7 minutes. While the onions are browning, peel, quarter and seed the tomatoes over a sieve set over a bowl to catch the juices. Reserve the tomatoes for later. Pour the juice into a 2 cup/500 ml measuring cup and add enough wine to fill. Deglaze the onions with the veal stock, stirring up the good bits from the bottom. Then add the wine and tomato juice mixture. Add the bay leaves, rosemary, thyme and garlic. Wet a piece of parchment paper and lay it over the meat, cover and bake 1 hour 30 minutes.
  • While the lamb cooks, salt the eggplant and set in a colander to drain, about 30 minutes. Rinse and pat dry. Meanwhile, roast the red peppers. Once the lamb has cooked 1 hour 30 minutes, add the eggplant, tomatoes and peppers, cover and cook for another 1 hour.
  • Increase the heat to 400 degrees F/200 degrees C. Remove the lid and the parchment, add the zucchini and cook a further 45 minutes uncovered.
  • For serving: Remove from the oven. Remove the herbs. Spoon the lamb onto plates, with the sauce spooned over.

ROASTED EASTER LAMB



Roasted Easter Lamb image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 7

1/2 lamb, about 10 to 15 pounds
1/2 cup white wine vinegar
1/2 teaspoon dried oregano
1/2 cup olive oil
1 tablespoon salt
1/2 tablespoon pepper
Chopped parsley, for garnish

Steps:

  • Marinate lamb in white wine vinegar, oregano, oil and salt and pepper. Refrigerate, covered, for 24 hours. Preheat oven at 350 degrees. Roast lamb, potatoes and onions, uncovered for approximately 1 1/2 to 2 hours.

BRAISED LAMB



Braised Lamb image

Provided by Food Network

Yield 4 Servings

Number Of Ingredients 12

4 3/4-inch-thick shoulder lamb chops (3 to 4 lbs)
5 large garlic cloves, smashed
2 Tbsps mixed chopped fresh herbs (such as oregano, marjoram and thyme) plus 4 whole sprigs thyme
Salt and pepper
1/4 cup flour, for dusting
3 Tbsps olive oil
4 large onions, sliced thick
4 large tomatoes, sliced thick
1 cup dry white wine
2 bay leaves
1 bunch parsley, stems removed and reserved separately, leaves finely chopped
3 large boiling potatoes, peeled and sliced thick

Steps:

  • Preheat oven to 275F.
  • Rub both sides of lamb shoulder chops with 1 to 2 garlic cloves, as needed. Rub with chopped herbs and season with salt and pepper. Dust both sides of chops with flour. In a large (10-inch) cast iron skillet, heat oil over high heat. When nearly smoking, add 2 lamb chops and sear, 4 minutes each side, until well-browned. Remove and repeat with remaining chops. Discard fat that has accumulated in pan.
  • In skillet layer onions, half of tomato slices and lamb chops. Top with remaining tomato slices and pour wine and 1/2 cup water over. Bring to a boil over medium-high heat. Add remaining 4 garlic cloves, bay leaves, thyme sprigs and parsley stems. Cover pan loosely with aluminum foil and roast for 3 hours.
  • Cover top with potato slices, pushing them into liquid so they are completely submerged. Cover pan, return to oven and cook 30 minutes or until potatoes are tender. Using a large spoon, remove excess liquid and any fat from stew to a small saucepan. Bring liquid to a boil over high heat and boil rapidly until thickened, 10 to 15 minutes. Before serving, broil lamb under a preheated broiler, 5 minutes or until potatoes are well-browned. Sprinkle with chopped parsley and serve with sauce.

OUZI LAMB



Ouzi Lamb image

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 10 servings

Number Of Ingredients 27

1 cup vegetable oil
1 boneless leg of lamb
3/4 cup apple cider vinegar
1/4 cup diced garlic plus 5 to 6 peeled garlic cloves
4 large yellow onions, cut small
1/4 cup Burgundy wine
1/4 cup Marsala wine
1/4 cup sherry wine
1 tablespoon salt
1 teaspoon ground allspice
3/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
2 or 3 small tomatoes
4 to 5 bay leaves
4 to 5 rosemary sprigs
1 pound lean ground beef
1/4 cup vegetable oil
2 large onions, diced
3 cups long grain rice
3 teaspoons salt
1 1/2 teaspoons allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon ground black pepper
3 teaspoons butter
1 ounce almond slivers
1 ounce pine nuts
1 cup plain yogurt

Steps:

  • For the lamb: Preheat the oven to 350 degrees F.
  • Heat oil in a large Dutch oven and sear lamb all around until nicely browned. Remove to a roasting pan and drizzle with apple cider vinegar.
  • Add diced garlic, then onions to the Dutch oven and cook until tender, 8 to 10 minutes. Add Burgundy, Marsala, sherry, salt, allspice, pepper, cinnamon and 1 1/2 quarts water and let it simmer a few minutes.
  • Add tomatoes, bay leaves, rosemary and the contents of the Dutch oven to roasting pan with the lamb. Cover it tight and roast until tender, 3 to 3 1/2 hours.
  • For the ouzi rice: Meanwhile, add ground beef to a hot pot and cook, stirring and mashing constantly, until cooked, 10 to 12 minutes. Remove from pan and set aside.
  • Place oil and onions in same pot and cook until tender. Add the rice and stir all together, then add the ground beef, salt, allspice, cinnamon, pepper and 4 1/2 cups water. Cover and cook on really low heat for 40 minutes.
  • For the beurre noisette: Cook the butter in a small saucepot until it starts to brown, then add almonds and pine nuts and continue to cook until toasted.
  • Serve chunks of lamb over ouzi rice. Top with beurre noisette and serve with yogurt.

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