Lamb Meatballs with Lemon Sauce Recipe - Lidia’s Kitchen Series
Lamb Meatballs with Lemon Sauce - Meatballs are an all-time favorite, and Lidia creates some new versions to add to your meatball repertoire and make those parties memorable.
Make sure to watch next 2 eps for Leftover Meatball Panini and Monkfish Meatballs in Tomato Sauce recipes ????
Enjoying these amazing recipes? Check out Lidia’s MASTERING THE ART OF ITALIAN CUISINE book - a beautifully produced definitive guide to Italian cooking, co-authored with her daughter, Tanya - covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes
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Forget the Oven, This is How I Make a Leg of Lamb Now
This video was created in partnership with the American Lamb Board.
USDA recommends lamb reach an internal temp of 145F with a 3-minute rest
This full-flavored boneless leg of lamb recipe is stuffed with roasted garlic cloves and crusted in herbs for the most delicious entrée ever. You will love the big, bold flavors in this tasty lamb meal.
Ingredients for this recipe:
• 3 ½ pound boneless leg of lamb
• 25-30 roasted garlic confit cloves
• 1/3 cup roasted garlic oil, + 2 tablespoons
• 3 tablespoons minced fresh thyme
• 3 tablespoons minced fresh rosemary
• 3 tablespoons minced fresh parsley
• ¾ cup dry red wine
• 3 cups beef stock
• Coarse salt and fresh cracked pepper to taste
Serves 8
Prep time: 45 minutes
Cook time: 2 hours 45 minutes
Procedures:
1. Start by removing the netting from the boneless leg of lamb and place it on a rack over a sheet tray. Be sure to keep the netting.
2. Generously season the lamb on both sides with salt and pepper and place it uncovered on the rack and sheet tray for 24-48 hours in the refrigerator.
3. About 30 minutes before the lamb is ready to be cooked, preheat the smoker or oven to 225°.
4. Next, mix the oil with thyme, rosemary, parsley, 5 roasted garlic cloves, salt, and pepper until combined. Set it to the side.
5. Remove the lamb and place it fat side down on the rack. Using a sharp knife, make 1” wide and deep incisions in 20-25 places about ½” to 1” inch apart from each other.
6. Stuff a roasted garlic clove in each slit until all the holes are filled.
7. Next, pour about 1/3 of the herb oil mixture over the inside of the lamb and spread it out using a spoon, brush, or your hands.
8. Fold the boneless leg of lamb back over and place the netting around it again
9. Use another 1/3 of the herb oil mixture over the outside of the lamb and spread it all around using a spoon, rush, or your hands, completely covering it.
10. Place the lamb on a top rack in the smoker with a drip pan underneath. It’s important to use a drip pan. If you are cooking in the oven, place the lamb directly in a 13x9 pan and place it on the middle rack in the oven. Smoke or cook until it reaches an internal temperature of 100° F, which takes about 2 hours.
11. Next, turn the heat up to 500° and cook it until it reaches 125° internally for medium-rare, 135° for medium, 145° F for medium-well, or 155° for well.
12. Remove it from the smoker or oven and place it on a cutting board to rest for 15 to 20 minutes.
13. Optional Pan Sauce: If you want to make the pan sauce, take the drippings from the pan and place them in the freezer to quickly chill.
14. For the sauce, add 1 to 2 tablespoons of olive oil to a medium-sized sauce pot over medium heat.
15. Add in shallots and sauté until they are lightly browned, which takes about 2 to 3 minutes.
16. Deglaze with the wine, turn the heat to high and cook until there are 2 to 3 tablespoons of the liquid left.
17. Pour in the beef stock and cook until there is about 1 cup left, which takes about 10 minutes.
18. Finish by whisking in the chilled pan drippings, optional minced fresh parsley, salt, and pepper.
19. Remove the netting from the lamb and thinly slice it.
20. Garnish with remaining 1/3 of herb oil and optional pan sauce.
Palestinian Maqluba - Aromatic lamb, aubergine and potatoes flipped upside down | Dine & Discover
Today we’re flipping the pot upside down, literally. Maqluba was born in Palestine and is a fragrant dish made up of deep layers consisting of meat, vegetables and spiced rice.
This dish is so versatile you make it your own with beef, chicken or go vegetarian and throw in some cauliflower and a few extra aubergines.
Join us as we delve into one of the most famed dishes in the region.
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Middle Eastern Style Lamb Stir Fry with Eggs #mincedmeat #legoodfood #ottolenghi
The Ottolenghi Recipes (Jerusalem Cookbook) that is worth trying.
Ingredients
1/2 lb of combined lamp and veal
1/2 cup of diced onion
1/4 cup of pine nuts
1/8 cup of pistachio
3 garlic cloves (minced)
1 tsp of sumac powder
1 tsp of cumin
S/P to taste
1/4 cup of cherry tomatoes
2 tbsp of coriander
2 tbsp of harisa paste
Yoghurt Sauce:
1/2 cup of greek yoghurt
3 tbsp tahini paste
1/2 tsp lemon juice
1/4 cup water
Music
YouTube Audio
CRISPY SPICED LAMB, AUBERGINE, AND MINT
The folks behind Morito found this Turkish recipe while watching videos on YouTube.
It is an excellent way of learning about real, home-cooked food, and as it is a visual medium it doesn't matter about the language barrier.
Feel the vibrancy of Morito the restaurant, in your own home, with Morito The Cookbook by Sam and Sam Clark, out now!
With its orange Formica bar and tables set out on the pavement, Morito, the tapas and mezze restaurant launched by Sam and Sam Clark, is straight from a Barcelona side street. The food,
as all the best tapas should be, is seasonal, making something magical appear from an early crop of young courgettes, a freshly caught crab or a bunch of deep purple beetroot. In this book, over 150 recipes provide an endless combination of sharing plates, larger plancha, salads, meat, fish and a selection of dulce to
complete your experience. Evoke delicious warm evenings spent eating, drinking and sharing with friends, as dusk turns to night.
There are over 150 simple and seasonal recipes arranged in 10 chapters to choose from, for example:
• Bread: Flatbread, Morito rolls or chorizo and fennel seed
• Para Picar (to pick):dukkah (spiced nuts)or crispy capers
• Pinchos -- the punchy Gilda, a cocktail stick of a green olive, anchovy and guindilla chilli
• Montaditos -- toasts of crab, oloroso sherry & chilli or pork fillet, jamon and roast pepper
• Eggs and dairy --huevos rotos--broken eggs with chorizo and potatoes or grilled tetilla cheese, fig and walnut jam
• Vegetables: beetroot borani with feta and dill or fried chickpeas with chopped salad, rhubarb and tarragon salad or grilled courgette salad with sumac, mint and pine nuts
• Fish: sea bass ceviche with Seville orange or red prawns with avocado mojo, black rice with cuttlefish and preserved lemon or octopus with tomatoes and arak
• Meat: chiccharones - pork belly with cumin and lemon; smoked aubergine with spiced lamb and chilli butter
• Puddings: crèma catalana or walnut baklava
• Cocktails: rebujito-fino, lemonade and mint or espresso martini
In the words of Sam and Sam,the aim of the Morito cookbook is to inspire you to cook and eat and wonderful tapas and mezze... The unique atmosphere this brings to the table should be a part of everyone's life. There is something inherently joyful and social about eating in this way. Thousands of possible food combinations lie within this book, none of which is wrong as long as you are happy.
Eating here is like being transported straight to a tapas bar in Spain... The cooking is superb and the well-chosen all-Spanish wines are worthy of investigation - don't miss the sherries.
-- Time Out
It was more enjoyable eating here than in many restaurants costing three times as much. Go early, go late. Or wait. There are few places worth waiting for but Morito is one.
-- Evening Standard
Morito is a tapas bar right next door to the famously successful Moro in Clerkenwell. The cooking is excellent and the list of hits I had was almost as long as the list of dishes I tried -- and it was a long list.
-- The Guardian
✔How to make Pilau with lamb
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Ingredients
Ingredients
2 cups long grain rice
2 tablespoons Extra-virgin olive oil
Meat of choice (1 pound lamb chops)
Spices mix :- 2 dried bay leaves
2 Cinnamon sticks
1 teaspoon cardamom pods
1 teaspoon coriander Seeds
1teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon cloves
1 star Annise
Three clove of garlic
Small piece of Ginger
1 guajillo Chile
1 medium size shallot onion
1 teaspoon beef base
2 tablespoons coconut oil
A quarter of a cup pinenuts
A quarter of a cup raisins
Salt and Pepper for seasoning
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