Spring Lamb With Oregano Recipes

SLOW ROASTED LEG OF LAMB WITH OREGANO AND LEMON

Steps:

• Preheat oven to hot.
• Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
• Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb.
• Cover tightly; roast lamb in hot oven 30 minutes then reduce temperature to moderate; roast lamb, covered tightly, brushing occasionally with pan juices, for a further 3 hours or until lamb is extremely tender.
• When lamb has about 1 hour left to roast, place potato, lemon and olives in separate baking dish; drizzle with oil, and place in oven; roast, uncovered, until browned and tender.
• Transfer lamb to serving dish; cover to keep warm.
• Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour.
• Cook, stirring, until mixture is well browned.
• Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
• Slice lamb; serve with potato mixture and gravy.

SPRING LAMB IN HERBS

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.

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

RACK OF SPRING LAMB WITH ROASTED GARLIC

Steps:

• Preheat an oven to 400°F.
• Discard the excess papery skin from the garlic heads and place in a small baking dish.
• Drizzle with 1/2 Tbs.
• of the olive oil and the water.
• Cover with aluminum foil and bake until soft, about 45 minutes.
• Let cool slightly.
• Leave the oven set at 400°F.
• Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins.
• Whisk in the remaining 2 Tbs.
• olive oil, the mustard, lemon juice and 1/2 tsp.
• each salt and pepper.
• In another bowl, season the bread crumbs with salt and pepper.
• Lay the racks of lamb in a roasting pan side by side and fat side up.
• Roast for 10 minutes.
• Remove from the oven and immediately rub the garlic mixture over the fat side of each rack.
• Then spread the bread crumb mixture over the garlic mixture.
• Drizzle with the melted butter and return the lamb to the oven.
• Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130F degrees 135°F for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more.
• Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
• Preheat a broiler.
• Uncover and place the roasting pan under the broiler 5-6 inches from the heat source.
• Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds .
• To serve, place the racks on a cutting board and slice between the ribs.
• Arrange 2 or 3 ribs on each warmed individual plate.