Spring Lamb Supper Recipes

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

SPRING LAMB STEW



Spring Lamb Stew image

Provided by Ree Drummond : Food Network

Time 2h55m

Yield 8 servings

Number Of Ingredients 13

1 boneless leg of lamb (about 6 pounds), cubed into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
6 large carrots, unpeeled and cut into 2-inch pieces
6 cloves garlic, peeled and left whole
2 tablespoons tomato paste
2/3 cup red wine
2 cups beef stock
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 300 degrees F.
  • Generously sprinkle the leg of lamb with salt and pepper.
  • Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
  • Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
  • Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.

ITALIAN SPRINGTIME LAMB



Italian Springtime Lamb image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 17

One 5-pound trimmed and boned leg of lamb, butterflied
3 tablespoons olive oil
6 cloves garlic, minced
4 sprigs fresh rosemary, leaves removed and chopped
1/4 teaspoon red pepper flakes
1/2 cup chopped walnuts
One 5-ounce container baby spinach leaves, roughly chopped
1 1/2 teaspoons kosher salt
3/4 cup raisins
1/2 teaspoon freshly ground black pepper
1/2 cup whole-grain mustard
1 tablespoon extra-virgin olive oil
1/3 cup panko breadcrumbs
1/3 cup coarsely chopped fresh Italian parsley
1 teaspoon grated lemon zest (from 1 large lemon)
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt

Steps:

  • For the lamb: Remove the lamb from the refrigerator 30 minutes before cooking.
  • Warm 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the garlic, rosemary, pepper flakes and walnuts. Toast until fragrant and beginning to brown. Add the chopped spinach and 1/2 teaspoon of the salt, and cook until wilted. Stir in the raisins.
  • Preheat the oven to 350 degrees F.
  • Spread the lamb out flat, fat-side down, on a board in front of you. If it is still very thick, gently pound it to an even, 1-inch thickness. Sprinkle with 1/2 teaspoon of the salt and the 1/2 teaspoon pepper. Spread evenly with the mustard; distribute the spinach mixture over the mustard. Starting from one side, roll up the lamb with the filling inside so that it maintains the shape of the leg. Tie with butcher's twine at 2-inch intervals. Season the outside with the remaining 1/2 teaspoon salt.
  • Wipe out the saute pan and add the remaining tablespoon olive oil. Place the pan over high heat and allow it to get hot. Place the lamb in the pan and sear it on all sides until golden brown all over, about two minutes per side. Transfer the lamb to a rimmed baking sheet or a roasting pan and roast until the internal temperature registers 135 degrees F on an instant-read thermometer, about 1 hour 15 minutes. Remove to a cutting board and rest for at least 15 minutes before slicing.
  • While the lamb is roasting, prepare the gremolata: In a small saute pan, heat the olive oil over medium-high heat. Add the panko and cook, stirring regularly, until golden brown. Add the parsley, lemon zest, pepper flakes and salt. Toss and set aside to let the flavors mingle.
  • Serve the sliced lamb with a sprinkling of the breadcrumb gremolata.

SPRING LAMB SUPPER WITH BABY GEM, NEW POTATOES & PEAS



Spring Lamb Supper with Baby Gem, New Potatoes & Peas image

As winter comes to a close, celebrate the new season with this dish that is packed with all the flavors of spring.

Provided by Donal Skehan

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
8 lamb leg steaks
250 grams (9 ounces) new potatoes, halved
350 to 400 milliliters (1 1/2 to 1 3/4 cups) fresh chicken stock
20 grams (3/4 ounce) unsalted butter
3 baby gem lettuces, quartered
150 grams (5 ounces) frozen peas
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
Handful of flat-leaf parsley, finely chopped

Steps:

  • Heat the oil in a large frying pan over a medium-high heat. Season the lamb with salt and pepper and brown all over until just cooked, then remove to a plate and set aside.
  • Add the potatoes to the pan and pour in the stock so it just covers the potatoes; season with salt and pepper. Cover and cook for 10 minutes.
  • Remove the lid and add the butter, baby gem and peas. Fry in the buttery juices for 2 to 3 minutes, then add the vinegar and mustard. Return the lamb to the pan and cook for 1 to 2 minutes more to warm through. Serve sprinkled with the parsley.

SPRING LAMB IN HERBS



Spring Lamb in Herbs image

Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel. In Georgia they add fresh sour plums to the dish, but preserved lemons work just as well.

Provided by Olia Hercules

Categories     Easter     Coriander     Fennel     Cilantro     Dill     Tarragon     Green Onion/Scallion     Lemon     Garlic     Lamb     Potato     Ukraine     Spring     Dinner     Entertaining     Georgia

Yield 8-10 servings

Number Of Ingredients 14

2 Tbsp. coriander seeds
2 Tbsp. fennel seeds
1 bunch cilantro
1 bunch dill
3 small bunches tarragon
4 scallions or spring onions, thinly sliced
2 small preserved lemons, skin and flesh chopped
4 garlic cloves, coarsely chopped
1/4 cup extra-virgin olive oil, plus more for serving
2 tsp. kosher salt, plus more
1 (6-7-lb.) bone-in leg of lamb
4 lb. baby Yukon Gold potatoes
2 lemons, cut into wedges
Flaky sea salt

Steps:

  • Preheat oven to 325°F. Toast coriander and fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until very fragrant, about 2 minutes. Let cool.
  • Coarsely chop cilantro leaves and tender stems (you'll get about 2 cups) and transfer to a large bowl. Coarsely chop dill leaves and tender stems (you'll get about 2 cups) and add to bowl with cilantro. Pick leaves from tarragon bunches (do not chop; you'll get about 1 cup) and add to bowl; discard stems. Add scallions and toss to combine. Transfer 2 cups herb mixture to a small bowl, cover with a damp kitchen towel, and chill until ready to use. Transfer remaining herb mixture to a food processor. Add coriander and fennel seeds, preserved lemons, garlic, 1/4 cup oil, and 2 tsp. kosher salt. Purée until a paste forms.
  • Roll out a piece of foil that's more than double the length of a rimmed baking sheet. Center foil on baking sheet, then place lamb on foil. Rub lamb all over with herb paste. Bring up foil around lamb and wrap tightly to seal. Roast until lamb is super tender and is falling off the bone, 4-4 1/2 hours. (It's important that you don't open the foil packet once sealed. To check the meat, slide a skewer or small knife through the top of the foil; the meat should yield and shred easily.)
  • Meanwhile, place potatoes in a large pot. Pour in water to cover; season with salt. Cover pot and bring water to a boil. Cook until potatoes are tender, about 30 minutes. Drain, then transfer to a medium bowl.
  • Unwrap lamb (juices will run everywhere, so be careful to make sure they stay on the baking sheet) and let cool 20 minutes. Transfer lamb to a cutting board. Pull meat off bone and shred into pieces. Return meat to baking sheet and toss in herby juices.
  • Transfer lamb to a platter. Pour juices over lamb and potatoes. Top lamb with reserved herb mixture. Drizzle lamb and potatoes with oil and lemon juice, then sprinkle with sea salt.

SPRING LAMB WITH ROSEMARY AND TURNIPS



Spring Lamb With Rosemary and Turnips image

For a fragrant spring meal, choose the tenderest cut of lamb, the rack, and roast it over rosemary branches as done in this recipe. Roast two racks for guests with heartier appetites, but one really is enough for four servings. You'll want to use small, sweet new turnips here, no bigger than Ping-Pong balls. But if you can't find them, use the smallest turnips available or cut medium turnips into wedges. And if your turnips don't have their tops, substitute them with spinach, mizuna or other tender cooking greens.

Provided by David Tanis

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 6

2 (1½-pound) racks of lamb, trimmed of excess fat and frenched
Salt and pepper
4 tablespoons roughly chopped rosemary leaves, plus about 12 large sprigs
12 ounces baby turnips, roots trimmed, halved or whole, washed but not peeled
5 ounces turnip greens or other greens
4 tablespoons unsalted butter

Steps:

  • Season lamb generously with salt and pepper. Sprinkle with chopped rosemary, and rub the herbs into the surface of the lamb. Arrange rosemary sprigs on the bottom of a roasting pan. Lay lamb rack(s) over sprigs. Let meat come to room temperature before roasting.
  • Heat oven to 375 degrees.
  • Roast lamb, uncovered, for about 30 minutes, until an instant-read thermometer inserted in the thickest part reads 125 degrees (for medium-rare). Let rest on a cutting board.
  • Put turnips in a wide medium saucepan over medium heat and cover with 1 inch of water. Season with salt, add butter and bring to a brisk simmer. When turnips are fork-tender, about 5 minutes, add greens and cook, stirring, until wilted, about 2 more minutes. If desired, bring the water to a boil and let evaporate. Let turnips brown slightly in the remaining butter, if you like.
  • Cut lamb racks into 4 thick chops or 8 thin chops, slicing between the bones.

ROMAN-STYLE SPRING LAMB WITH FRESH SUGAR SNAP PEA SALAD



Roman-Style Spring Lamb With Fresh Sugar Snap Pea Salad image

The Romans make a classic dish in the spring with very young milk-fed lamb. Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb. This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up. The braised chunks of meat are topped with a crunchy sugar snap pea salad that carries the heat of Calabria peppers, a recipe from Whitney Otawka, who grew up in California and now cooks in Georgia. (The salad is a great stand-alone recipe, too, and one that would be terrific alongside a ham, if yours is an Easter ham family.)

Provided by Kim Severson

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds young lamb from the shoulder or the leg, cut into uniform 2-inch chunks
2 tablespoons cooking fat, preferably lard or olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon chopped garlic
2 teaspoons flour
1/2 cup white wine vinegar or Champagne vinegar
4 large anchovy fillets, chopped
3 cups sugar snap pea salad with Calabrian pepper and fennel (see recipe), omitting the pecorino Romano

Steps:

  • Sprinkle the salt and pepper over the lamb cubes, tossing a few times to distribute it evenly. Heat the fat in a large, sturdy sauté pan over medium-high heat. Brown the pieces of lamb, working in batches if needed so the meat is not crowded in the pan.
  • Reduce heat to medium and return all the meat and any juices to the pan. Add the rosemary and garlic and cook for another minute or so, turning the meat. Sift the flour over the meat, and turn again so the flour is absorbed. This should take just another minute or so. Add the vinegar and bring it to a boil, scraping up any brown bits on the bottom of the pan. Add 1/2 cup water, then lower the heat so the liquid barely simmers and then cover the pan.
  • Cook for an hour, or until the meat is very tender, turning it every once in a while. Add a few tablespoons of water if the sauce is too thick or the meat is beginning to stick to the pan.
  • Mash the anchovies in a small bowl. Take about 1/3 cup of the sauce and mix it well with the anchovies. Add the mixture back to the meat, stirring briefly so the meat is well coated. Put the meat on a platter and arrange the pea salad across the top. Or, divide into 6 servings and top each with 1/2 cup of the salad.

More about "spring lamb supper recipes"

SPRING LAMB | WOMEN'S WEEKLY FOOD
Apr 30, 2011 Spring lamb. This delicious pressure-cooker dish makes the most of tender spring lamb, and fresh spring vegetables. Serves 4. Cook. 35M. Skip to Recipe. Women's Weekly Food. Print. Ingredients. 2 tablespoon olive oil. 600 …
From womensweeklyfood.com.au


SLOW-COOKED SPRING LAMB STEW | DINNER RECIPES
Jul 20, 2019 Make a Sunday lunch with a difference thanks to this delicious slow-cooked lamb recipe which makes the meat juicer, tender and full of flavour. Cooked with shallots, turnips, carrots, peas and leeks, there's no need to …
From goodto.com


GARLIC HERB LAMB CHOPS RECIPE | REE DRUMMOND
Lamb is a traditional dish to serve in the spring. Ree serves her chops with simple classic flavors, such as garlic, lemon and rosemary, and adds red pepper flakes for a hint of spice.
From foodnetwork.com


SPRING SUPPER | THE PIONEER WOMAN - FOOD NETWORK
Spring Supper. Ree Drummond makes a spectacular and simple spring dinner. She serves up a magnificent seasonal spread starring grilled and gorgeous Garlic Herb Lamb Chops with …
From foodnetwork.com


QUICK ONE-POT SPRING LAMB AND VEGETABLE STEW …
Sep 15, 2022 This lamb and veggie stew calls for simple ingredients like olive oil, lamb steaks, and fresh carrots. Whip up this flavorful dish in under an hour.
From realsimple.com


LISA FAULKNER'S ROASTED LEG OF SPRING LAMB RECIPE
Feb 21, 2016 Lisa Faulkner's roasted leg of spring lamb is a classic way to cook lamb. Perfect for Sunday roast dinner with the family, an Easter feast or a special occasion when catering for lots of guests. This mouth-watering cut of meat will …
From goodto.com


BEST SPRING LAMB RECIPES - SEASONAL CRAVINGS
Jun 12, 2024 From aromatic stews to succulent roasts and everything in between, there's a lamb recipe to suit every taste and occasion. So, grab your apron and let's explore the …
From seasonalcravings.com


BEST SPRING LAMB RAGù - HOW TO MAKE SPING LAMB …
Apr 25, 2022 This spring lamb ragù is the perfect mid-year twist on the original recipe; pea shoots, anchovies and fresh herbs brighten the sauce and complement the slight gaminess of the lamb.
From delish.com


EASY SPRING LAMB | MRFOOD.COM
Our Easy Spring Lamb is easy on the cook, and hard to pass up. Here's an old time tradition that's a lot easier than it used to be because of American spring lambs; which are younger and always mild and tender.
From mrfood.com


DONAL'S SPRING LAMB SUPPER WITH BABY GEM & PEAS - RTÉ
Jan 17, 2020 Celebrity Chef. As winter comes to a close, celebrate the new season with this dish that is packed with all the flavours of spring. Ingredients. Equipment: Large frying pan with lid. Serves: 4. 1...
From rte.ie


SPRING LAMB STEW RECIPE | WILLIAMS SONOMA TASTE
Apr 9, 2017 This savory spring lamb stew recipe gets a burst of spring flavor and color with the addition of peas and asparagus as well as a garnish of mint.
From blog.williams-sonoma.com


SPRING | NIGELLA'S RECIPES | NIGELLA LAWSON
Nigella's sensational Spring recipes, from Strawberry Ice Cream, to Lamb Patties with Hummus and Pitta, to Eton Mess, Lamb Roast for One, Pea & Pesto Soup, and many more....like …
From nigella.com


24 LAMB RECIPES FOR SPRING - SIMPLY RECIPES

From simplyrecipes.com


Related Search