This lamb dish is prepared on the grill and cooked to perfection. The eggplant, zucchini and red peppers add great color and flavor. The tomato and goat cheese relish is the perfect finish.
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Showing posts with label Lamb. Show all posts
Showing posts with label Lamb. Show all posts
Lamb Spaghetti Bolognaise
4 Servings
Lamb Mince Itallian
Lamb Lamb Mince Itallian
400 g of good quality lamb ce
1 tablespoon of sweetn
4 sticks of ery
250 ml of Wine
1 tablespoon of ve oil
6 juicy atoes
1 sprig of fresh il
1 tin of chopped atoes
5 tablespoons of tomato chup
1 tablespoon of samic vinegar
1. Fry the mince in a saucepan, in my opinion you do not need to add oil. 2. Once brown take the mince of the heat and drain. Preparation of ingredients a) Chop the juicy tomatoes into cubes, and sprinkle with some rock salt and a generous drizzle of olive oil b) Slice the basil into strips c) Chop the celery into small cubes 3. Fry the celery in a little olive oil. You can also add two gloves of garlic at this point, I sometimes do, sometimes don’t so the choice is yours! But I would suggest you chop very finely. 4. Once the celery is clear, then add the lamb mince. 5. Over a moderate heat, stir in the remaining ingredients and salt and pepper to taste, Simmer over the heat for around 15 minutes. Serve with crusty bread and pasta.
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Lamb Mince Itallian
Lamb Lamb Mince Itallian
400 g of good quality lamb ce
1 tablespoon of sweetn
4 sticks of ery
250 ml of Wine
1 tablespoon of ve oil
6 juicy atoes
1 sprig of fresh il
1 tin of chopped atoes
5 tablespoons of tomato chup
1 tablespoon of samic vinegar
1. Fry the mince in a saucepan, in my opinion you do not need to add oil. 2. Once brown take the mince of the heat and drain. Preparation of ingredients a) Chop the juicy tomatoes into cubes, and sprinkle with some rock salt and a generous drizzle of olive oil b) Slice the basil into strips c) Chop the celery into small cubes 3. Fry the celery in a little olive oil. You can also add two gloves of garlic at this point, I sometimes do, sometimes don’t so the choice is yours! But I would suggest you chop very finely. 4. Once the celery is clear, then add the lamb mince. 5. Over a moderate heat, stir in the remaining ingredients and salt and pepper to taste, Simmer over the heat for around 15 minutes. Serve with crusty bread and pasta.
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Herbed Lamb Chops
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4 Servings
lamb American
lamb American
32 ounces lamb n chops (8 4-oz chops), trimmed
2 cloves minced lic
1 tablespoon fresh emary minced
1 tablespoon fresh thyme ced
1 Salt and per to taste
1 Olive oil king spray
1 medium on
Preheat oven to 400. Heat an oven safe grill pan over medium high heat. Lightly spray lamb chops with cooking spray, then season with salt and pepper, fresh herbs and minced garlic. Drizzle with lemon juice. Spray grill pan with cooking spray. Lay chops seasoned side down on grill pan. Immediately spray and season other side of chops. Grill for approximately 4 minutes. Flip chops and sear briefly, then put entire pan into the oven for approximately 5 minutes for medium rare or to desired doneness. Allow to rest for 5 minutes before serving.
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4 Servings
lamb American
lamb American
32 ounces lamb n chops (8 4-oz chops), trimmed
2 cloves minced lic
1 tablespoon fresh emary minced
1 tablespoon fresh thyme ced
1 Salt and per to taste
1 Olive oil king spray
1 medium on
Preheat oven to 400. Heat an oven safe grill pan over medium high heat. Lightly spray lamb chops with cooking spray, then season with salt and pepper, fresh herbs and minced garlic. Drizzle with lemon juice. Spray grill pan with cooking spray. Lay chops seasoned side down on grill pan. Immediately spray and season other side of chops. Grill for approximately 4 minutes. Flip chops and sear briefly, then put entire pan into the oven for approximately 5 minutes for medium rare or to desired doneness. Allow to rest for 5 minutes before serving.
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Moroccan Lamb Shanks
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4 Servings
Lamb Middle Eastern
Winter Christmas Slow cook Lamb shanks chick peas Main Dish Middle Eastern Dinner Comforting
22 2/11 ml ve oil
4 French-Trimmed b shanks
2 whole onion thinly sliced
2 cloves lic crushed
1 tablespoon Middle Eastern ce Mix (masterfoods spice mix)
426 g atoes crushed
240 ml Low-salt beef ck
400 g ck peas drained, rinsed
79 19/20 g y spinach leaves trimmed
1. Preheat oven to 170?C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. 2. Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly. 3. Place lamb in oven. Cook for 1 1/2 hours. Stir in chickpeas. Cover and return to oven. Cook for a further 25 minutes or until lamb is tender. Remove from oven. Stir through spinach. Season with salt and pepper. Serve with plain rice, fried rice, cous cous, mashed potatoes or similar. Top with lamb shanks. Spoon over sauce. Serve. Source: Super Food Ideas - September 2005 , Page 70 (Recipe by Kerrie Mullins, Photography by Louise Lister)
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4 Servings
Lamb Middle Eastern
Winter Christmas Slow cook Lamb shanks chick peas Main Dish Middle Eastern Dinner Comforting
22 2/11 ml ve oil
4 French-Trimmed b shanks
2 whole onion thinly sliced
2 cloves lic crushed
1 tablespoon Middle Eastern ce Mix (masterfoods spice mix)
426 g atoes crushed
240 ml Low-salt beef ck
400 g ck peas drained, rinsed
79 19/20 g y spinach leaves trimmed
1. Preheat oven to 170?C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. 2. Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly. 3. Place lamb in oven. Cook for 1 1/2 hours. Stir in chickpeas. Cover and return to oven. Cook for a further 25 minutes or until lamb is tender. Remove from oven. Stir through spinach. Season with salt and pepper. Serve with plain rice, fried rice, cous cous, mashed potatoes or similar. Top with lamb shanks. Spoon over sauce. Serve. Source: Super Food Ideas - September 2005 , Page 70 (Recipe by Kerrie Mullins, Photography by Louise Lister)
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Moroccan Lamb Shanks
Click here for a larger picture of Moroccan Lamb Shanks
4 Servings
Lamb Middle Eastern
Winter Christmas Slow cook Lamb shanks chick peas Main Dish Middle Eastern Dinner Comforting
22 2/11 ml ve oil
4 French-Trimmed b shanks
2 whole onion thinly sliced
2 cloves lic crushed
1 tablespoon Middle Eastern ce Mix (masterfoods spice mix)
426 g atoes crushed
240 ml Low-salt beef ck
400 g ck peas drained, rinsed
79 19/20 g y spinach leaves trimmed
1. Preheat oven to 170?C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. 2. Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly. 3. Place lamb in oven. Cook for 1 1/2 hours. Stir in chickpeas. Cover and return to oven. Cook for a further 25 minutes or until lamb is tender. Remove from oven. Stir through spinach. Season with salt and pepper. Serve with plain rice, fried rice, cous cous, mashed potatoes or similar. Top with lamb shanks. Spoon over sauce. Serve. Source: Super Food Ideas - September 2005 , Page 70 (Recipe by Kerrie Mullins, Photography by Louise Lister)
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4 Servings
Lamb Middle Eastern
Winter Christmas Slow cook Lamb shanks chick peas Main Dish Middle Eastern Dinner Comforting
22 2/11 ml ve oil
4 French-Trimmed b shanks
2 whole onion thinly sliced
2 cloves lic crushed
1 tablespoon Middle Eastern ce Mix (masterfoods spice mix)
426 g atoes crushed
240 ml Low-salt beef ck
400 g ck peas drained, rinsed
79 19/20 g y spinach leaves trimmed
1. Preheat oven to 170?C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. 2. Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly. 3. Place lamb in oven. Cook for 1 1/2 hours. Stir in chickpeas. Cover and return to oven. Cook for a further 25 minutes or until lamb is tender. Remove from oven. Stir through spinach. Season with salt and pepper. Serve with plain rice, fried rice, cous cous, mashed potatoes or similar. Top with lamb shanks. Spoon over sauce. Serve. Source: Super Food Ideas - September 2005 , Page 70 (Recipe by Kerrie Mullins, Photography by Louise Lister)
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Spinach Lamb Curry
4 servings
Lamb
Uncategorized
Super2 Butter Onion Garlic Spinach Ginger Lamb
30 g Ghee or ter
2 ons; chopped
2 Cloves lic; crushed
2 tb Finely grated fresh ger
1 tb Green ry paste
1 tb Ground iander
1 ts Ground meric
1 ts und nutmeg
500 g Lean b; trimmed and cut
2 Cm es
1 c Water
500 g Frozen nach; thawed
2 tb Ground onds
1 1/4 c Natural hurt
1. Melt ghee or butter in a large saucepan over a medium heat. Add onions, garlic and ginger and cook, stirring, for 3 minutes or until mixture is golden. 2. Stir in curry paste, coriander, turmeric and nutmeg. Cook for 2 minutes or until fragrant. Add lamb and cook, stirring, for 5 minutes or until lamb is brown. 3. Stir in water, bring to simmering. Simmer, stirring occasionally, for 20 minutes. Add spinach and almonds and cook for 10 minutes longer or until lamb is tender. 4. Remove pan from heat, stir in yoghurt and serve immediately. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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Lamb
Uncategorized
Super2 Butter Onion Garlic Spinach Ginger Lamb
30 g Ghee or ter
2 ons; chopped
2 Cloves lic; crushed
2 tb Finely grated fresh ger
1 tb Green ry paste
1 tb Ground iander
1 ts Ground meric
1 ts und nutmeg
500 g Lean b; trimmed and cut
2 Cm es
1 c Water
500 g Frozen nach; thawed
2 tb Ground onds
1 1/4 c Natural hurt
1. Melt ghee or butter in a large saucepan over a medium heat. Add onions, garlic and ginger and cook, stirring, for 3 minutes or until mixture is golden. 2. Stir in curry paste, coriander, turmeric and nutmeg. Cook for 2 minutes or until fragrant. Add lamb and cook, stirring, for 5 minutes or until lamb is brown. 3. Stir in water, bring to simmering. Simmer, stirring occasionally, for 20 minutes. Add spinach and almonds and cook for 10 minutes longer or until lamb is tender. 4. Remove pan from heat, stir in yoghurt and serve immediately. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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