Sicilian Lamb Patties Braised With Eggplant Peppers And Tomato Recipes

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SAUTEED SICILIAN LAMB



Sauteed Sicilian Lamb image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 1/3 pounds boneless lamb cutlets (leg or loin cut), sliced into 1/2-inch strips
Kosher salt and freshly cracked black pepper
2 cloves garlic, minced
1 tablespoon fresh oregano leaves, chopped
1/2 teaspoon crushed red pepper flakes
1 large yellow onion, sliced
1 whole roasted red bell pepper, seeded and sliced
One 10-ounce package sliced white button mushrooms
1 cup dry white wine
1/2 cup pitted large green olives, roughly chopped
2 teaspoons capers, rinsed
1/4 teaspoon lemon zest
Rice pilaf, for serving
1 tablespoon chopped fresh flat-leaf parsley, for garnish

Steps:

  • Set a large saute pan over high heat and add the oil. Sprinkle the lamb with salt and pepper. Add the lamb to the pan along with the garlic and saute until just cooked through, 3 to 4 minutes. Add the oregano and pepper flakes and stir. The lamb is done when browned all over but still tender. Transfer to a dish and set aside.
  • Set the pan back over the heat and reduce the heat to medium. Add the onions, roasted peppers and mushrooms to the pan. Season with salt and pepper. Saute until the vegetables begin to soften, stirring occasionally, about 5 minutes.
  • Deglaze the pan with the wine, scraping up any browned bits. Stir in the olives, capers and lemon zest. Bring to a simmer and reduce by two-thirds, 3 to 5 minutes. Season with salt and pepper. Return the lamb to the pan and stir together to incorporate the flavors and heat through.
  • Serve the lamb with rice pilaf and garnish with the parsley.

SICILIAN LAMB PATTIES BRAISED WITH EGGPLANT, PEPPERS, AND TOMATOES



Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes image

Provided by Bruce Aidells

Categories     Tomato     Braise     High Fiber     Father's Day     Dinner     Ground Lamb     Cornmeal     Eggplant     Bell Pepper     White Wine     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 26

Lamb patties:
1/2 cup fresh breadcrumbs (from crustless French bread ground in processor)
1/4 cup water
1 1/4 pounds ground lamb
1/2 cup finely grated pecorino cheese
1 large egg, beaten to blend
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh marjoram
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
Eggplant mixture:
1 large eggplant (1 to 1 1/4 pounds), unpeeled, cut into 1-inch cubes
6 tablespoons extra-virgin olive oil, divided
Coarse kosher salt
1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips
1 cup finely chopped onion
1 1/3 cups dry white wine
3 large garlic cloves, minced
2 cups chopped seeded peeled red heirloom tomatoes
2 teaspoons chopped fresh marjoram
Polenta:
4 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal)*
Grated pecorino cheese

Steps:

  • For lamb patties:
  • Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
  • For eggplant mixture:
  • Preheat oven to 350°F. Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
  • Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
  • Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.
  • Polenta:
  • Bring 4 cups water and 1 teaspoon salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer until polenta is very thick, whisking often, about 20 minutes.
  • Spoon polenta into shallow bowls. Top with lamb and vegetables. Sprinkle with pecorino cheese.
  • Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

SICILIAN LAMB PATTIES BRAISED WITH EGGPLANT, PEPPERS, AND TOMATO



Sicilian Lamb Patties Braised With Eggplant, Peppers, and Tomato image

Make and share this Sicilian Lamb Patties Braised With Eggplant, Peppers, and Tomato recipe from Food.com.

Provided by Wendys Kitchen

Categories     Lamb/Sheep

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 19

1/2 cup fresh breadcrumb
1/4 cup water
1 1/4 lbs ground lamb
1/2 cup finely grated pecorino cheese
1 large egg, beaten to blend
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh marjoram
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1 large eggplant, unpeeled, cut into 1-inch cubes (1 to 1 1/4 pounds)
6 tablespoons extra-virgin olive oil, divided
coarse kosher salt
1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips
1 cup finely chopped onion
1 1/3 cups dry white wine
3 large garlic cloves, minced
2 cups chopped seeded peeled red heirloom tomatoes
2 teaspoons chopped fresh marjoram

Steps:

  • For lamb patties:.
  • Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
  • For eggplant mixture:.
  • Preheat oven to 350°F Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
  • Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
  • Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.

Nutrition Facts : Calories 531.7, Fat 37.4, SaturatedFat 11.9, Cholesterol 104.2, Sodium 433.9, Carbohydrate 20.6, Fiber 5.3, Sugar 7.2, Protein 20.1

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