Pulled Braised Lamb With Creme Fraiche Recipes

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PULLED BRAISED LAMB WITH CREME FRAICHE



Pulled Braised Lamb With Creme Fraiche image

A great pulled meat recipe from starchefs "rising star" Nick Oltarsh. A chiffonade essentially means roll up the herb (Mint in this case) into a tube and slice it thinly. This gives a fine julienne of the mint.

Provided by MarraMamba

Categories     Lamb/Sheep

Time 3h

Yield 4 serving(s)

Number Of Ingredients 18

2 lamb shanks
2 tablespoons blended oil
1/2 medium onion, large dice
1 carrot, peeled and cut into 4 pieces
2 stalks celery, cut in half
3 garlic cloves
3 sprigs fresh thyme, tied in a sachet
1 cup red wine
1/2 cup red wine vinegar
1 quart chicken stock
1 tablespoon tomato paste
4 tablespoons unsalted butter
1/4 cup red wine vinegar
8 slices country sourdough bread, sliced 1/2-inch thick
extra virgin olive oil
1 tablespoon finely diced red onion
1 teaspoon of fresh mint, chiffonade
1 cup creme fraiche

Steps:

  • Preheat oven to 300ºF. Season the lamb with salt and pepper. Oil a small casserole dish, place lamb snugly inside, and heat over a medium-high flame. Sear lamb shanks until brown on all sides.
  • Remove from the dish and put aside, then brown the onions, carrot, and celery in the pan used for the lamb. Add the garlic, thyme, red wine and red wine vinegar and reduce by half.
  • Add the chicken stock and tomato paste, return the seared lamb shanks to the dish, and bring the liquid to a boil. Cover the casserole tightly with aluminum foil and braise in the oven for 2½-3 hours or until tender.
  • When the shanks are cool enough, carefully remove the meat from the bone. Discard the bones, strain the braising liquid, and discard the cooked vegetables and cooked herbs.
  • Heat the meat in a sauté pan with ½ cup of the strained braising liquid. Add the butter and red wine vinegar. Reduce the liquid and meat until the liquid is thick and saucy.
  • To Assemble and Serve:.
  • Brush the bread with olive oil and grill. Place the warm pulled lamb in a bowl and sprinkle the raw onions and mint on top. Serve the grilled bread and a generous dollop of creme fraiche on a separate plate.

Nutrition Facts : Calories 1207.4, Fat 62.4, SaturatedFat 30.2, Cholesterol 240.3, Sodium 1176.7, Carbohydrate 89.2, Fiber 4.3, Sugar 9.8, Protein 58.8

PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE



Pulled lamb shoulder with sticky pomegranate glaze image

Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze

Provided by Cassie Best

Categories     Dinner, Main course

Time 5h20m

Number Of Ingredients 12

4 garlic cloves , chopped
2 tsp ground cinnamon
2 tsp ground cumin
1 tbsp dried oregano
1 lemon , quartered, pips removed
1 ½kg bone-in lamb shoulder joint
2 red onions , cut into wedges
1l carton pomegranate juice
2 tbsp clear honey
250g natural yogurt
100g tub pomegranate seeds, or seeds from 1 fresh pomegranate
small handful mint leaves, chopped

Steps:

  • Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
  • Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
  • Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
  • Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

Nutrition Facts : Calories 668 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium

LAMB WITH LEMON & DILL



Lamb with lemon & dill image

Make a one-pot lamb meal for two with a citrus twist

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 1h15m

Number Of Ingredients 10

350g ready diced lamb
2 tsp plain flour
1 tbsp sunflower oil
1 onion , chopped
300ml hot chicken or vegetable stock (a cube or powder is fine)
3 tbsp chopped fresh dill
1 bay leaf
300g salad potatoes , thickly sliced
zest and juice of half a lemon
2 tbsp crème fraîche (half fat is fine)

Steps:

  • Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.
  • Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.
  • Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.

Nutrition Facts : Calories 531 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.86 milligram of sodium

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