Slow Lamb With Baked Provencal Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

EASY PROVENCAL LAMB



Easy Provencal Lamb image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 12

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch-diced
1/2 cup good olive oil
1/2 cup good honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary plus branch of rosemary for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
  • Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
  • Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

EASY PROVENçAL LAMB



Easy Provençal Lamb image

Provided by Ina Garten

Categories     Garlic     Lamb     Tomato     Roast     Quick & Easy     Dinner     Rosemary     Winter     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8

Number Of Ingredients 13

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch diced
1/2 cup good olive oil
1/2 cup good honey (see note), divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
Note: You'll want to use a liquid-rather than a solid-honey for this recipe so it can be drizzled on the lamb.

Steps:

  • Preheat the oven to 450 degrees.
  • Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
  • Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 1 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
  • Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.

EASY PROVENCAL LAMB



Easy Provencal Lamb image

Adapted from a recipe by Ina Garten in _How Easy Is That?_ as published by Caroline Russock at Serious Eats. http://bit.ly/9H4cLc

Provided by DrGaellon

Categories     Lamb/Sheep

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 14

6 -7 lbs bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic, divided (9 cloves)
1 tablespoon chopped fresh rosemary leaf
1 tablespoon balsamic vinegar
kosher salt
freshly ground black pepper
3 lbs ripe red tomatoes, cored and 1-inch-diced
1 cup kalamata olive, coarsely chopped (optional)
1/2 cup olive oil
1/2 cup honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary

Steps:

  • Preheat oven to 450°F.
  • Dry leg of lamb with paper towels. Place the leg of lamb in a large roasting pan, fat side up. Combine the mustard, 1 tablespoon chopped garlic (4 cloves), rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture evenly over the lamb.
  • Place tomatoes, olives (if using), olive oil, 1/4 cup of honey, onion, remaining garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
  • Roast for 20 minutes. Turn the heat down to 350°F and roast for another 60 to 75 minutes, or until a meat thermometer registers 130 to 135°F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned over.

Nutrition Facts : Calories 921.3, Fat 60.3, SaturatedFat 21.7, Cholesterol 227.9, Sodium 379.7, Carbohydrate 28.3, Fiber 2.9, Sugar 23.1, Protein 65.8

More about "slow lamb with baked provencal tomatoes recipes"

SLOW-COOKED LAMB SHOULDER WITH HERBS DE PROVENCE
Aug 28, 2023 Preheat the oven to 220 degrees C. Add the bulb of garlic cut in half horizontally, and onion halves to the roasting pan. Place the lamb shoulder on a chopping board, meaty, …
From theirishmanswife.com


SLOW COOKED LAMB SHANKS IN TOMATO SAUCE - ZIMMY'S …
Jul 29, 2024 Pat the lamb shanks dry with paper towels, then season with paprika, salt, pepper, and nutmeg. Let sit for 30 minutes at room temperature.
From zimmysnook.ca


SLOW ROAST LEG OF LAMB WITH TOMATOES | SBS FOOD
Remove foil and baking paper and arrange tomatoes, cut sides up, around lamb in baking dish. Scatter over garlic cloves and herbs, and drizzle with extra olive oil. Season with salt and pepper.
From sbs.com.au


SLOW-COOKED LAMB SHANK (SOURIS D'AGNEAU) - PERFECTLY …
Slow-Cooked Lamb Shank (Souris d'Agneau) Slow-cooked lamb (agneau) dishes are typical on menus in Provence. ... Provencal Recipes; Restaurant Recommendations; Wines and Spirits of Provence; STAY: Accommodation & …
From perfectlyprovence.co


SLOW LAMB WITH BAKED PROVENCAL TOMATOES | RECIPE | FRENCH FOOD …
Cooking Channel serves up this Slow Lamb with Baked Provencal Tomatoes recipe from Laura Calder plus many other recipes at CookingChannelTV.com
From ca.pinterest.com


BRAISED LAMB SHANK: SAVORY AND IRRESISTIBLE - CHEF JEAN PIERRE
11. What wine pairs well with this Braised Lamb Shank recipe? Pairing wine with lamb shank, especially when it’s braised or slow-cooked, can elevate the dining experience significantly. ...
From chefjeanpierre.com


LAMB PROVENCAL | FRENCH RECIPES - GOODTOKNOW
Oct 2, 2018 Method. Set the oven to 180°C/350°F/Gas Mark 4. Slice 1 garlic clove and insert slices into the skin of the lamb. Put the lamb in a roasting tin, or large casserole, with the onion wedges and thinnish slices of fennel (along …
From goodto.com


SLOW LAMB WITH BAKED PROVENCAL TOMATOES : RECIPES : COOKING …
Cooking Channel serves up this Slow Lamb with Baked Provencal Tomatoes recipe from Laura Calder plus many other recipes at CookingChannelTV.com
From cookingchanneltv.cel28.sni.foodnetwork.com


BEST SLOW PROVENCAL LAMB RECIPES | FOOD NETWORK …
Feb 4, 2022 While the lamb cooks, salt the eggplant and set in a colander to drain, about 30 minutes. Rinse and pat dry. Roast the red peppers. Once the lamb has cooked 1-1/2 hours, add the eggplant, tomatoes and peppers, cover …
From foodnetwork.ca


INA GARTEN'S LAMB PROVENCAL - FEAST AND MERRIMENT
Mar 11, 2024 Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice …
From feastandmerriment.com


SLOW PROVENCAL LAMB RECIPES
Mix the bread crumbs, parsley, and garlic in a small bowl, and sprinkle evenly over the tops of the tomatoes, and then drizzle over a little olive oil. Bake the tomatoes until hot and slumping, …
From tfrecipes.com


EASY PROVENçAL LAMB - SAVEUR
Ingredients. 1 (6- to 7-lb.) bone-in leg of lamb, trimmed and tied; 1 ⁄ 2 cup Dijon mustard; 3 tbsp. chopped garlic (9 cloves), divided; 1 tbsp. chopped fresh rosemary leaves
From saveur.com


SLOW LAMB WITH BAKED PROVENCAL TOMATOES RECIPES
Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes. Meanwhile, pat lamb dry and season with 1/4 teaspoon …
From tfrecipes.com


BEST SLOW LAMB WITH BAKED PROVENçAL TOMATOES RECIPES
Try this delicious recipe for slow-cooked lamb with flavorful baked Provençal tomatoes. Perfect for French food lovers and those looking for a tasty lamb dish. Discover this mouthwatering recipe …
From ca.pinterest.com


CROWD-PLEASING DISHES WITH LAMB - FOOD NETWORK CANADA
Feb 10, 2022 In this Greek-inspired recipe, delicious pan-fried lamb chops are served with a creamy feta and oregano sauce. Get the recipe. 6 / 13. ... Slow Lamb with Baked Provençal …
From foodnetwork.ca


25+ HEARTY HEAVY LUNCH RECIPES TO SATISFY YOUR MIDDAY CRAVINGS
3 days ago Slow-Cooked Beef Brisket Sandwiches. Slow-cooked beef brisket sandwiches are a mouthwatering lunch option perfect for satisfying a big appetite. The tender, smoky beef …
From chefsbliss.com


25 EASY SPRING DINNER RECIPES YOU’LL WANT TO TRY TONIGHT
1 day ago These zucchini boats are filled with mushrooms, tomatoes, red bell peppers, olives, and some seasonings. Simply hollow out the zucchini, stuff it with the mixture and bake until …
From foodpluswords.com


SLOW LAMB WITH BAKED PROVENçAL TOMATOES - FOOD …
Feb 4, 2022 Heat the oven to 300°F/160°C. Season the lamb generously with salt and pepper, rub with the olive oil. In an oven-proof casserole just large enough to hold the lamb, brown the meat on all sides on the stovetop. …
From foodnetwork.ca


Related Search