Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
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Braised Lamb Shanks with roasted garlic
Falling off the bone tender! there's no need to explain the monumental culinary achievement that is lamb shank. This cut of meat is taken from the lower portion of a lamb's leg, and when cooked right, results in melt in your mouth flavour.
Cooking this flavourful cut requires something special such as braising, a process which characteristically involves searing it at a high heat followed by slow cooking it in liquid; preferably a gorgeous red wine sauce enhanced with an irresistibly fragrant flurry of garlic.
With a slow-cooking technique, this dish is sure to become an unforgettable culinary masterpiece bursting with mouthwatering flavour. Combined with boiled root vegetables, creamy mashed potatoes, polenta, couscous or pureed cauliflower for the perfect texture contrast, it's a guilt-free indulgence that can't be beat!
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Easter Special: Moroccan cumin and apricot crusted roast leg of lamb.
1.5 kg Leg of Lamb bone in
2 table spoon Tomato paste
2 table spoon of ginger garlic paste
1 table spoon red chilli powder
1 table spoon Cumin seeds
1/2 table spoon coriander seeds
1 teaspoon paprika
Salt to taste
60 ml Olive oil
For glazing
2 table spoon Apricot chutney
1 teaspoon Cumin seeds
1 table spoon olive oil.
Method:
Trim excess fat from lamb,
Make criss cross incisions.
Roast Cumin seeds and coriander seeds for minute, grind into coarse powder.
Mix all spices with tomato paste, ginger garlic paste and olive oil.
Rub it well on lamb, cling wrap and leave it over night in refrigerator.
Method:
Take out of refrigerator
Pre-heat oven for 250C and pour water in bottom tray.
Once water starts steaming reduce temperature to 130C
And cover lamb leg with Oven foil. And roast in oven for 2 hours depending on weight. Ideally give 1hour 15 minutes per kilo if you are slow roasting.
Remove lamb from oven
Prepare apricot glaze.
Take 2 table spoon of apricot chutney, 1/2 table spoon Cumin seeds, 30 ml olive oil or juice from roast, mix it and apply it on roast lamb.
Increase heat of oven to 200C and put lamb back in oven for 5 minutes.
Remove from oven, Carve and serve with Roast vegetables and Couscous and Salad.
Apricot chutney:
1 cup dried Apricot
Chilli flakes 1/2 teaspoon
Cumin seeds 1 teaspoon
1/2 teaspoon fennel seeds.
Salt to taste
Oil for tempering.
Method:
Soak apricots in boiling water for 2 hours.
Drain and reserve the liquid.
In a pan dry roast Cumin seeds, fennel seeds and chilli flakes coarsely grind them.
Blitz apricots in grinder in rough paste.
Heat oil in pan add crushed spices add apricot paste, add reserved liquid little at a time. Once chutney starts bubbling and visible water evaporates, turn off the gas. Cool down to room temperature and store in airtight jar. Use within weeks time.
Roast Bone In Leg of Lamb Recipe + Delicious Easy Garlic & Herb Marinade
Learn how to make this delicious garlic and herb marinated and roasted bone-in leg of lamb recipe that is perfect to serve up to family and friends.
A leg of lamb is a large cut of meat that literally comes from the leg of a lamb. Leg of lamb is an extremely tender piece of meat and can be cooked in myriad ways from over an open fire to being roasted in the oven. It is most often offered as a bone-in or boneless cut of meat varying in weights from 3-9 pounds coming in at around $11.00 per pound. Of course, if you decide to purchase the bone-in cut, then about 2 pounds of it will surely be bone weight.
This is a fantastic roast that is perfect to serve up to a large group of family or guests especially for holiday occasions such as Easter, Passover, or Christmas. You will often see a leg of lamb in abundance in the weeks leading up to Easter. For an Italian Easter, you would roast the lamb and serve it with browned potatoes which are known as abbacchio al forno.
Ingredients for this recipe:
For the Lamb
• 7-9-pound bone-in leg of lamb
• ¼ cup olive oil
• 10 finely minced cloves of garlic
• leaves of 3 sprigs fresh rosemary
• leaves of 10 sprigs of fresh thyme
• ¼ cup white wine
• sea salt and cracked pepper to taste
For the Potatoes
• 1/4 cup olive oil
• 10 yellow potatoes cut into 2” pieces
• ½ peeled and sliced red onion
• sea salt and cracked pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 2 hours
Procedures
1. Score the lamb in a chessboard-like pattern all over the leg of lamb.
2. Generously rub the lamb with olive oil, garlic, herbs, white wine, salt, and pepper on all sides.
3. Place the lamb in a pan and cover with plastic wrap and place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours.
4. Preheat the oven to 425°.
5. Remove the lamb and place it in a pan with a rack and roast at 425° for 25 minutes and then at 350° for 80-90 minutes or until it reaches 135° to 140° internally.
6. Remove the lamb and it rest for 15 minutes before slicing and serving.
7. For the Potatoes: With about 30 minutes left in the cooking process of the lamb, begin to make the potatoes.
8. Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
9. Add the potatoes and onions into the pan and sauté for 10-12 minutes or until they begin to brown.
10. Place the pan in the oven and cook for 10-15 minutes or until the potatoes are browned and tender.
11. Serve the sliced lamb along with the potatoes.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking and resting. However, you can make it up to 1 hour ahead of time and keep it warm at low temperatures in the oven, at around 225° F, before serving it.
How to Reheat: Place the desired amount of meat in a medium size pan and add in ¼ cup of beef stock and heat at 350° for 8-12 minutes or until hot. You can also heat it in the microwave until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
Any drinking white wine will do for this recipe.
One - Pot Lamb Apricot Stew | Christmas Special Lamb Apricot Stew | Easy Delicious Lamb Stew
Lamb Apricot Stew. This One - Pot Lamb Stew with Christmas spices is a sweet and gently spiced lamb & apricot dish. Slow-cooked to tender perfection and packed with flavour. This is by far the best lamb stew recipe that all your family will love. It's quick and easy to cook and it tastes amazing. Simple one pot lamb stew that everyone can make.
Ingredients
- 2 large onions, finely chopped
- 4 garlic cloves, sliced
- fresh root ginger, shredded
- 2 tbsp olive oil
- 1½ kg lean lamb
neck fillets, cut into chunks
- 2 cinnamon sticks
- 8 cloves
- 6 cardamom pods
- 2 bay leaves
- 2 tsp ground coriander
- 3 tbsp ground almonds
- 850ml beef stock
- 250g pack ready-to-eat dried apricots
-1 tsp salt
Instructions
- Fry the onions, garlic and ginger in the oil for about 5 mins. Add the lamb and stir-fry until browned. Add the spices, cook over the heat to release their flavours, then add the almonds. Pour in the stock and season to taste.
- Cover the pan and simmer for 45 mins, stirring occasionally. Add the apricots, then simmer 15 mins more until the lamb is tender. Thin with a little water if the sauce starts to get too thick.
- To freeze, cool, then pack into a freezer container or bags. Will keep for up to 3 months. Thaw for 6 hrs in the fridge, then reheat in a pan until bubbling hot.
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Garlic and Herb Roast Leg of Lamb, Slow Cooked
Garlic and Herb Roast Leg of Lamb, Slow Cooked to perfection.
This recipe will give you a perfect roast leg of lamb every time. If you can, buy a Spring leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite easy to make, just follow a few simple steps and your lamb will be to die for.
This one has the bone still attached, hence making it tastier and extra moist which is my preference. It’s cooked at a lower temperature for a longer time resulting in more even cooking throughout plus juicier. Use woody rosemary if you can, it will be easier to insert.
If you don’t have a roasting rack, cut a peeled onion in two and place your lamb leg on the onion so it sits higher than the liquid.
Lamb is a wine friendly meat, so have it with a nice bottle of medium to full bodied red, like a Bordeaux or Cabernet Sauvignon.
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