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How To make Glazed Roast Lamb with Rhubarb Salsa
LAMB:
1 Leg of lamb (4-6 lbs) Boned
-and rolled 3 tb Honey
1 ts Garlic salt
1/4 ts Ground pepper
2 tb Red wine vinegar
RHUBARB SALSA:
1 c Chopped onions
2/3 c Dark or golden raisins
1/2 c Honey
2 tb Red wine vinegar
4 ts Chopped Jalapeno pepper
2 Cloves garlic, minced
1/2 ts Ground cardamon
6 c Fresh or frozen sliced
-Rhubarb (1-1/2 lbs) LAMB: Combine the 3 tablespoons honey, garlic salt, pepper and 2 tablespoons vinegar. Place meat on rack in roasting pan; brush with glaze mixture. Roast in 325 degree oven for two to four hours or until desired doneness (150 degrees for medium rare or 160 degrees for medium), brushing occasionally with glaze mixture. RHUBARB SALSA: In a large saucepan, combine the onions,raisins,honey,vinegar,jalapeno pepper, garlic,and cardamom. Stir in rhubarb. Bring to boiling; reduce heat and simmer, covered, for 10 minutes, stirring as little as possible. Uncover and simmer for 5 minutes to reduce the liquid slightly. Stir only if necessary to prevent scortching. Set aside. serve at room temperature as accompaniment to sliced roast lamb. Refrigerate any leftovers.
How To make Glazed Roast Lamb with Rhubarb Salsa's Videos
Garlic & Herb Roasted Rack of Lamb Dinner | with Tzatziki Sauce, Cucumber Tomato Salad & Potatoes
*CLICK BELOW FOR RECIPE! ????????????
INGREDIENTS:
2 Frenched racks of lamb
½ cup fresh rosemary (stems removed)
¼ cup fresh thyme leaves
10 to 12 garlic cloves
¼ to 1/3 cup olive oil
2 tbsp coarse mustard
2 tsp sea salt
Ground black pepper
For Tzatziki Sauce:
1 large English cucumber, peeled
2 cups plain yogurt, strained or Greek-style
2 to 3 tbsp extra virgin olive oil
½ cup fresh mint leaves
¼ cup fresh dill
5 to 8 garlic cloves
½ tsp salt
Ground black pepper
For Tomato Cucumber Salad:
1 1/2 large English cucumbers, or 10 cocktail cucumbers
2 to 3 medium heirloom tomatoes
2 medium shallots
Small bunch of each: fresh dill, mint and basil
Salt and pepper, to taste
2 tbsp lemon juice, about 1 lemon
2 to 3 tbsp extra virgin olive oil
‘Oven-Roasted Potatoes’:
Get the full recipe here:
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Contents of this video:
00:00 - Intro
00:48 - Garlic & Herb Spread
02:06 - Seasoning the Lamb
03:24 - Tzatziki Sauce
05:13 - Cucumber Tomato Salad
07:45 - Roasting the Lamb
08:48 - Carving the Lamb
09:25 - Plating the Dish
10:30 - Tasting the Recipe
#dinner #lambchops #lambrecipe #tatyanaseverydayfood #tzatzikisauce #salad
Slow cooked pork shoulder & apple sauce ????
Cheap cuts are the best, always have leftovers. This meat cost £14 & made 12 meals! @pioneerfoodstore easiest ever apple sauce! #sundaylunch #sundaydinner #slowcookedporkshoulder #applesauce #yorkshirepuddings #familymeals #easymeals #comfortfood #goodgravy #stuffing #cheapmeals #deliciousdinners
Laura's Seared Rib Eye with Cranberry Pan Sauce
Seared Rib Eye Steak meets Cranberry Pan Sauce... pure magic!
Pork Chops in Rhubarb Sauce with Michaels Home Cooking
How I like to make Pork Chops with a Rhubarb Sauce, so good!
Ingredients:
4 cups chopped rhubarb
3/4 cups sugar
1/2 cup port wine
1 cup chicken stock
salt/pepper
2 to 4 pork chops
The sauce is enough for 4 thick chops.
Chimchurri Lamb with Bacofoil and Dean Edwards
BRAZILIAN ROAST FOR THE WHOLE FAMILY
BACOFOIL TEAM UP WITH DEAN EDWARDS
If you fancy a mid week roast without the hassle, Bacofoil has teamed up with TV chef Dean Edwards to create chimicchuri roasted lamb, a Brazilian favourite. Served with a South American version of a salsa verde, it’s explosively delicious for the whole family.
CHIMICCHURI ROASTED LAMB
INGREDIENTS
• Bacofoil Non-Stick Foil
• 2 lamb rumps (approx. 400g each)
• 800g new potatoes
• 1 whole bulb of garlic
• 60ml oil
• 1 tsp paprika
Chimichurri Sauce:
• 1 clove garlic (crushed)
• 50ml red wine vinegar
• Small bunch fresh coriander
• Small bunch flat leaf parsley
• Handful fresh mint
• ½ tsp smoked paprika
• 40ml olive oil
• 1 tsp sugar
• ½ red onion (peeled and finely diced)
METHOD:
• Place all of the chimicchuri ingredients, except the onion, into a mini processor and blitz until fine. Add a little more oil if needed until you get a sauce consistency. Season the mix with salt and pepper.
• Place the lamb rumps along with a third of the chimicchuri into a bowl and cover with clingfilm. Marinade for an hour if time allows.
• Parboil potatoes in a large pan of salted water for 7-8 minutes, drain, then halve lengthways.
• Meanwhile seal the lamb in a hot pan on all sides until golden, then transfer to a baking tray lined with Bacofoil - make sure the dull side is facing up as this is the non stick side. Scatter in the potatoes then drizzle over the oil, turn to make sure they have had a good coating and scatter in the unpeeled garlic cloves. Sprinkle over the paprika and season with a dash of salt and pepper.
• Pop into a pre heated oven set at 200oc / gas mark 6 for 20-25 minutes then remove the lamb and leave to rest under a sheet of Bacofoil Non-Stick Foil for 5-10 minutes. The potatoes can be popped back in the oven until golden.
• Serve the carved lamb with the paprika potatoes, some greens and a good helping of the reserved chimicchuri sauce.
Enjoy! Serves 4.
Martha Stewart Teaches You How to Braise | Martha's Cooking School S3E5 Braising
In this episode, Martha will explore braising, the technique behind so many iconic dishes. Osso Buco is an Italian specialty and a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, she makes Ireland’s favorite: homemade Corned Beef. And finally, Martha demonstrates how to make Lamb Shanks with the spices of Morocco, adding apricots and olives to create a rich aromatic sauce.
#HowTo #CookingSchool #MarthaStewart #Recipe #Braising #Food
Get the recipes at:
00:00 Introduction
00:47 How To Make Osso Bucco
10:47 How To Make Corned Beef
17:33 How To Make Lamb Shanks
23:38 Bonus Recipe: Reuben Sandwich
Every Friday, only on YouTube.com/MarthaStewart!
This Episode originally aired on PBS as Martha Stewart's Cooking School Season 3 Episode 5
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Teaches You How to Braise | Martha's Cooking School S3E5 Braising