Orange And Leek Lamb Recipes
GREEK ORANGE ROAST LAMB
In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional dish to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
- Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
- Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 20 to 30 minutes while roasting, and add a bit of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.
Nutrition Facts : Calories 911.7 calories, Carbohydrate 103.2 g, Cholesterol 137.1 mg, Fat 32.5 g, Fiber 14.9 g, Protein 51.4 g, SaturatedFat 10.4 g, Sodium 311.6 mg, Sugar 9.4 g
SALT AND PEPPER CRUSTED RACK OF LAMB WITH BLOOD ORANGE AND CHERRY CHIMICHURI
Prepare the perfect dinner-party menu featuring this impressive lamb recipe that is seared first, then finished in the oven. Serve with Cauliflower and Leek Gratin and Wilted Mustard Greens.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Using a mortar and pestle or a spice grinder, coarsely grind peppercorns, salt, and red-pepper flakes together until peppercorns are broken but not completely ground.
- Brush a griddle with olive oil (or place oil in a large skillet) and heat over medium-high heat. Season lamb all over with pepper mixture. Place lamb on griddle, meat-side down, and sear to create a golden-brown crust; turn and repeat process on opposite side, about 3 minutes per side. Transfer lamb to a baking sheet.
- Transfer baking sheet to oven and cook until internal temperature reaches 122 to 125 degrees on an instant-read thermometer, 12 to 15 minutes, for medium rare. Let stand 5 minutes before slicing and serving with chimichurri.
BRAISED LAMB SHANKS WITH LEEKS
Slowly simmering lamb shanks make them fork tender. The smells of rosemary and leeks make the house smell amazing. This is very easy, based on A Williams-Sonoma recipe. While shanks are called for you can make this with a whole or half leg of lamb, just increase the simmering time. I always serve this with garlic mashed potatoes and peas. MMmmmmmm.
Provided by Nancygirl
Categories Lamb/Sheep
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
- Slice garlic cloved thinly.
- Trim lamb shanks of all fat and be sure to remove the "silverskin".
- Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
- When oil is hot but not smoking, brown meat very well on all sides, set aside.
- Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
- Return shanks to pan, season with s+p and srinkle rosemary over all.
- Add wine and bring to a simmer.
- Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.
Nutrition Facts : Calories 748.8, Fat 43.6, SaturatedFat 15.1, Cholesterol 242.1, Sodium 178.7, Carbohydrate 2.8, Fiber 0.1, Sugar 0.6, Protein 71.3
LAMB STEW WITH LEEKS AND POTATOES
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
- Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
- Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
- Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.
Nutrition Facts : @context http, Calories 800, UnsaturatedFat 21 grams, Carbohydrate 66 grams, Fat 39 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 1547 milligrams, Sugar 7 grams, TransFat 0 grams
More about "orange and leek lamb recipes"
ONE POT LAMB AND LEEK CASSEROLE RECIPE / RIVERFORD
From riverford.co.uk
Servings 5Total Time 3 hrs
- Preheat oven to 150°C/Gas 2. Melt half the butter in a large flameproof casserole dish. Add the leeks, onion and garlic, cook slowly for 10 minutes. Remove the veg from the pot, add the oil and brown the lamb in batches. Add the flour and cook for a minute or two longer. Remove the lamb and keep to one side. Layer some of the potatoes (about half) in the bottom of the pan.
- Season well with salt and pepper. Add the meat, leeks and onions. Layer the rest of the potatoes on top, to cover. Sprinkle with herbs and pour over 600ml stock.
- Cover and cook in the oven for about 2 hours. Check ¾ of the way through and add more stock if it looks to be drying out too much. Remove the lid, dot the potatoes with the rest of the butter and cook for another 30 minutes, until the potatoes have browned.
RECIPE: LEEK-BRAISED LAMB WITH CREAMY MINT AND LEEK SAUCE ...
From therarewelshbit.com
Cuisine WelshCategory Main CourseServings 8Total Time 4 hrs 30 mins
- Make 20 regularly spaced small slits in the skin of the lamb and insert the cloves. Weigh the joint and calculate the cooking time according to the pack instructions. Place lamb in a deep roasting pan.
- Surround the lamb with all the braising ingredients and pour boiling water to come half way up the side of the meat. Place a piece of wet baking paper over the meat and braising ingredients and cover with foil. Oven braise, adding more water if required.
- Once cooked, remove from the oven and set aside 300ml/ ½pt of the braising juice for the sauce, skimming off the fat beforehand. Allow the meat to rest for a minimum of 30 minutes before carving into thin slices.
ORANGE AND LEEK LOUKANIKO - BARBECUE & GRILLING RECIPES ...
From meatwave.com
Cuisine GreekTotal Time 50 hrs 45 minsServings 5
- Place pork, lamb, and fatback in a large bowl and toss with kosher salt and pink curing salt. Chill in refrigerator for at least 1 hour. Set parts of a meat grinder, including large cutting die, in freezer. Set bowl and paddle of stand mixer in freezer.
- Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add leeks and cook, stirring occasionally, until tender and reduced in volume, 10-15 minutes. Let cool completely, then add leeks to bowl with meat and toss to distribute evenly. Chill for an additional 20 minutes.
- Grind meat and fat mixture through a chilled meat grinder fitted with large cutting die, into a large bowl set in another bowl filled with ice.
- Add garlic, orange zest, coriander, black pepper, oregano, and thyme. Using chilled paddle attachment and chilled bowl of a standing mixer, mix at low speed for 1 minute. Add red wine and vinegar and mix until liquid is incorporated and sausage is uniform and sticky, about 1 minute longer.
EASY ORANGE HARISSA LAMB CHOPS RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (10)Calories 212 per servingCategory Entree
- In a small bowl, combine Harissa spice blend, pepper, salt, coriander and cinnamon to make the spice mixture.
- Rub lamb chops generously with the spice mixture on both sides (do not discard any extra spice mixture), and place the chops in a large zip lock bag.
- Mix the marinade ingredients together, and add them to the bag with the lamb chops. If you have some of the spice mixture remaining, add them to the bag as well. Zip the bag shut and work with your hands to coat the lamb chops well. Leave at room temperature for 20 minutes or so.
- Add 1 1/2 tbsp extra virgin olive oil to coat the bottom of a large cast iron skillet like this one. Heat over medium until oil is shimmering but not smoking.
BRAISED LAMB SHOULDER WITH FENNEL AND ORANGE RECIPE | BON ...
From bonappetit.com
4/5 (82)Servings 8
- Heat oven to 325°. Pat lamb dry; season with salt and pepper. Heat oil in a Dutch oven or other large heavy pot over medium-high heat. Cook lamb, turning occasionally, until browned on all sides, 6–8 minutes; transfer to a plate.
- Add fennel, onion, and garlic to same pot and cook, stirring frequently, until golden brown and softened, 6–8 minutes. Add wine and bring to a boil, scraping up brown bits. Reduce heat and simmer until reduced by half, 6–8 minutes.
- Add orange, bay leaves, cinnamon stick, tomatoes, and broth along with lamb to pot. Bring to a simmer, cover pot, and transfer to oven. Braise until lamb is fork-tender, 1½–2 hours. Transfer lamb to a clean plate.
- Strain cooking liquid through a fine-mesh sieve into a large bowl; return to pot. Bring to a boil, reduce heat, and simmer until thick and velvety, 20–30 minutes.
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- Preheat the oven to 400°. In a small baking dish, toss the garlic with 1 tablespoon of the olive oil. Cover with foil and bake for 1 hour, until the garlic is golden. Let cool slightly, then squeeze the cloves out of the skins. Transfer the garlic to a mini food processor. Add the salt, pepper, oregano, thyme and the remaining 2 tablespoons of olive oil; process to a paste.
- Arrange the leeks in the bottom of a large roasting pan, cut sides up, and drizzle with olive oil and the wine. Rub 1 tablespoon of the garlic paste on the underside of the lamb and lay it on the leeks. Spread the remaining garlic paste over the lamb and roast for 30 minutes. Lower the oven temperature to 350° and roast the lamb for about 1 hour and 10 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130° to 135° for medium-rare. Transfer to a carving board and let rest for 20 minutes.
- Turn the leeks and roast them for about 5 minutes longer, until the liquid in the roasting pan is nearly evaporated. Carve the lamb, transfer to a platter and serve with the leeks.
WHITE FISH WITH FENNEL, ORANGE AND LEEKS | RICARDO
From ricardocuisine.com
5/5 (22)Total Time 40 minsCategory Main DishesCalories 450 per serving
- In a large skillet over medium-low heat, soften the leek, potatoes, fennel and garlic in the oil. Cook, stirring a few times, for 20 minutes or until the potatoes are tender and the leek and fennel are nicely caramelized. Season with salt and pepper. Sprinkle with the orange zest. Set aside.
- Meanwhile, in a large non-stick skillet over medium heat, brown the fish in the oil for 3 to 5 minutes on each side, depending on the thickness of the fish. Season with salt and pepper. Sprinkle with the parsley and orange zest. Serve with the vegetables.
ROASTED BUTTERNUT SQUASH AND LEEKS WITH ORANGE TAHINI ...
From abeautifulplate.com
5/5 (5)Total Time 50 minsCategory Vegetable Side DishesCalories 232 per serving
- Toss the squash with 2 tablespoons of the olive oil on a large sheet pan. Roast until the squash starts to brown, about 15 minutes. Toss the leeks with 1 tablespoon of the remaining oil and add to the pan of squash. Roast until the squash is tender enough to pierce easily with a knife, about 15 minutes more.
- While the vegetables roast, whisk the tahini and orange and lemon juices in a small bowl. Add enough water to make the mixture the thickness of a thin cream sauce. Season with the garlic, salt, and crushed red pepper.
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FISH STEAKS WITH SANTORINI CAPERS, BLOOD ORANGE, OUZO & LEEKS
From dianekochilas.com
- Juice 1 ½ oranges and cut the remaining 1 ½ oranges into 12 wedges (4 slices per half). Whisk together the orange juice, ½ the ouzo, 2 tablespoons of olive oil, half the wild oregano and 1 teaspoon of the wild thyme. Pour over the fish and marinate for 30 minutes or up to three hours.
- In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the leek until softened slightly, about 8 minutes. Stir in the garlic and toss in the pan. Add the remaining ouzo and orange wedges and gently stir or shake in the pan to combine. Heat for 3 minutes, then add the tomato wedges. Stir in the capers. Remove from heat and stir in remaining dried herbs.
- Season the fish steaks with sea salt and pepper. Spoon the orange-leek-caper mixture over the fish steaks and bake, covered, for about 15 to 20 minutes, or until fork tender. Remove and serve.
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