Seven Hour Lamb with Minted Cannellini Beans & Gremolata
This is the perfect meal for Easter, Passover or a long, lingering Sunday dinner. Proven techniques such as larding (adding flavor directly into the meat), the use of a mirepoix (carrots, onions & celery) plus slow roasting are great skills to learn that you can apply to a myriad of dishes. Chef Sam Putnam patiently and expertly takes you through the easy lamb prep and excellent side dish of minted cannellini beans.
Chef Craig Sandle creates a recipe of saddle and breast of Scotch lamb Nicoise
Craig Sandle, executive chef of Galvin restaurants the Waldorf Astoria Caledonian in Edinburgh, creates a step by step recipe using saddle and breast of Scotch lamb Nicoise , a classic garnish to compliment the Scotch lamb with artichokes, olives, smoked aubergines, tomatoes and pommes Dauphine for more great Scotch Lamb recipes go to
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Spinach & Pistachio Stuffed Lamb Breast recipe | Morrisons
Try this unusual recipe for lamb breast inspired by North African cuisine. M Kitchen chef, Pete Williamson, says, 'North African flavours are delicious with lamb, and these textures combine so well'
serves 8 people
prep in 20 mins
cook in 130 mins
Ingredients
1 onion, peeled and finely chopped
2 tbsp olive oil
2 garlic cloves, peeled and finely chopped
150g baby spinach leaves
100g fresh breadcrumbs
75g pistachios, shelled
2 tbsp fresh rosemary, chopped
4 tbsp fresh mint, chopped
2 lamb breasts, boned (your Morrisons butcher can do this for you)
500g butternut squash, peeled and cubed
300g cous cous
½ tsp turmeric
600ml hot chicken stock, made from a cube
100g feta, crumbled
Heat the oven to 240°C/220°C fan/Gas 9. Cook the onion in half the oil until soft. Add the garlic and cook for 1 minute then add the spinach. When it wilts, remove from the heat.
Place the spinach in a bowl and add the breadcrumbs, pistachios, rosemary and half the mint. Season well and mix. Lay one lamb breast skin-side down and arrange the stuffing down the centre. Lay the second breast on top then roll up. Secure with string.
Roast for 40 minutes, turning to make sure all sides brown evenly. Turn the oven down to 200°C/180°C fan/Gas 6 and roast for a further 1½ hours until cooked through and no pink meat remains. If the lamb starts to brown too much, cover with foil.
Meanwhile, place the squash in a roasting tin, pour over the remaining oil and season. Roast for 30 minutes then cool slightly.
Place the cous cous in a bowl with the turmeric, stock and season. Mix briefly, cover with cling film for 10 minutes, then fluff up with a fork. Gently stir through the roasted squash, remaining mint and feta.
Allow the lamb to rest for 20 minutes before slicing and serving with the cous cous.
Per serving: calories 555 (28%), sugar 4.1g (4.5%), fat 24.4g (35%), saturates 8.7g (44%), salt 1.3g (22%) of your guideline daily amount
Dominic Grundy - Lamb Saddle
I prefer British meat, it's more mature, there's more flavour to it. I don't see why we have to go elsewhere when we've got fantastic produce in the North West
Another inspirational episode of #OfftheBlock, this time we've got Dominic Grundy, Head Chef at Panoramic 34 in Liverpool sharing his love for British produce as he prepares a dish of lamb saddle with a loin skewer glazed in Marmite, served with beetroot ketchup, and a rib of lamb on the side.
Boneless Lamb Roast w/Creamy au Jous & Cheddar-Mint Smashed Potatoes
Valerie Bertinelli's Grilled Lamb Pita Sandwiches | Valerie's Home Cooking | Food Network
Valerie loads up pita pockets with tender lamb, mediterranean salsa and hummus!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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Lamb Pita Sandwiches
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 30 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Kosher salt
2 to 2 1/2 pounds lamb stew meat, cut into 1- to 2-inch pieces, excess fat removed and discarded
Vegetable oil
1/2 cup red wine, such as Pinot Noir
One 14.5-ounce can diced tomatoes
2 vine tomatoes, seeds removed and chopped
Half a English cucumber, quartered and sliced
Half a white onion, sliced
1/4 cup chopped parsley
2 tablespoons chopped dill
1 tablespoon lemon juice (from 1 lemon)
4 to 6 pita pockets
One 10-ounce container hummus
1 head romaine lettuce, torn in half or in thirds
Kosher salt and freshly ground black pepper
Directions
Special equipment: electric pressure cooker
Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.
Cook’s Note
Save any leftover sauce from the pressure cooker as a base for making sauces, pasta, gravy, etc.
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Valerie Bertinelli's Grilled Lamb Pita Sandwiches | Valerie's Home Cooking | Food Network