Best Lamb And Squash Recipes

BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD

Steps:

• Preheat oven to 375°F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to plate. Add 1 tablespoon butter to drippings in pot. Add onion, carrots, parsnips, thyme and garlic. Sauté until vegetables soften and begin to brown, about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add stock, orange, cinnamon and 1 teaspoon fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.
• Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; add nutmeg and 2 tablespoons butter. Mash with fork until almost smooth; season with salt and pepper. Transfer lamb to plate. Strain braising liquid into bowl; spoon off fat, if desired. Return liquid to pot. Add fresh fennel, orange peel and 1 teaspoon fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Return lamb to sauce.
• Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.
• Chard and final preparation:
• While lamb and squash heat, cut out center stem from chard leaves; discard stems. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add chard and toss until chard wilts, about 4 minutes. Season with salt and pepper.
• Divide squash and chard among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over.

BRAISED LAMB WITH SQUASH AND BRANDIED FRUIT

Steps:

• Place the racks in the top and bottom thirds of the oven, and heat oven to 350 degrees.
• Halve the squash lengthwise, then scoop out the seeds and discard them. Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place 3 sprigs each of thyme and sage on a small baking sheet. Place the cut side of the squash directly on top of the herbs. Set aside.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high. Add the quartered shallots cut-side down and cook until golden brown, about 2 to 3 minutes per side, adjusting the heat as necessary to avoid scorching. Season with salt and transfer to a plate. Set aside.
• Pat the lamb dry and season generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot over medium-high. Cook the lamb on both sides until browned, about 10 to 12 minutes. Work in batches if necessary.
• Add the minced shallots and garlic to the pan, season with salt and stir to coat with the pan drippings. Add the whole peeled tomatoes and their juices, then add the stock or water and bring to a boil. Return the lamb shanks to the pot and add the remaining thyme and sage.
• Cover the pot with a lid or a piece of foil and move the pot to the bottom rack of the oven. Place the squash on the top rack. Bake the squash until the flesh is tender and a thin knife can be easily inserted, about 75 to 90 minutes. Remove from the oven and cover with foil. Continue to cook the lamb until the meat is tender enough to pull with a fork, about 1 1/2 to 1 3/4 hours total.
• Scoop out the squash with a spoon and place on a serving plate, then transfer the lamb to the plate and cover to keep warm. Remove the braised tomatoes from the lamb cooking liquid and discard along with any excess fat.
• Set the pot over medium heat and reduce the liquid to about 3/4 of its volume, about 5 minutes. Add the browned shallots and brandied fruit. Cook until shallots are tender and sauce is warmed through, about 5 to 6 minutes. Spoon the sauce over the lamb and squash and garnish with mint leaves. Serve with steamed rice, couscous or thick slices of a crusty sourdough loaf.

SLOW COOKER LAMB STEW WITH BUTTERNUT SQUASH AND MARSALA WINE

Steps:

• Season lamb with 1/2 teaspoon salt and pepper.
• Melt butter in a large skillet over medium heat. Add onion, shallot, and a pinch of salt; saute until translucent, 3 to 5 minutes. Add lamb and brown for 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a slow cooker.
• Add butternut squash, mushrooms, sweet potato, carrots, and celery; mix ingredients. Add bone broth and Marsala wine; it won't look like enough liquid but don't worry. Place rosemary and thyme on top.
• Cover and cook on High for 4 hours. Lift fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 2 more hours.
• Remove herbs before serving.

SQUASH AND LENTIL LAMB STEW

Steps:

• In a 5- or 6-qt. slow cooker, whisk together first 7 ingredients. In a large skillet, heat 2 teaspoons oil over medium heat; brown lamb in batches. Add to slow cooker. , In same skillet, saute onions in remaining oil over medium heat until tender, 4-5 minutes. Add ginger and garlic; cook and stir 1 minute. Add to slow cooker. Stir in lentils and squash., Cook, covered, on low 6-8 hours, until meat and lentils are tender. Stir in spinach until wilted. Stir in cilantro and lime juice.Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

LAMB AND SPAGHETTI SQUASH

Steps:

• Poke the spaghetti squash using a strong knife and bake in the microwave for 15-20 minutes, depending on size (until temder). Using a fork, separate the squash pulp into strands.
• In a large saucepan brown the meat with onion, celery, and garlic until vegetables are tender. Drain fat.
• Stir in tomato sauce, water, curry powder, ginger, salt, cumin, and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour or until lamb is tender.
• Combine yogurt and flour; add to meat mixture. Cook and stir until bubbly; cook and stir 1 minute more.
• To serve, spoon lamb mixture over squash.

LAMB AND SQUASH TAGINE

Steps:

• Preheat oven to 350 degrees. In a large bowl, toss lamb with flour; season with salt and pepper. In a 2-quart enameled cast-iron tagine or a Dutch oven (at least 5 quarts), heat oil over medium-high. Cook lamb until browned on all sides, about 8 minutes; transfer to a plate.
• Reduce heat to medium; add onion, garlic, and tomato paste to pot; season with salt and pepper. Cook, stirring frequently, until onion has softened, 6 minutes. Add cinnamon sticks, 4 cups water, and reserved lamb (with any juices that have accumulated); bring to a boil.
• Cover pot and transfer to oven; cook until lamb is just tender, about 1 hour. Add squash, return to oven, and cook until squash is tender, about 30 minutes more. Remove cinnamon sticks, stir in prunes, and season with salt and pepper. Serve with cilantro and couscous.

LAMB TAGINE WITH BUTTERNUT SQUASH, DRIED APRICOTS, AND ALMONDS

Steps:

• Place a large soup pot over medium-high heat; add 2 tablespoons vegetable oil.
• When oil begins to smoke, add half the lamb; lightly brown on all sides, regulating the heat if the meat threatens to burn.
• Set meat aside in a bowl; repeat with remaining lamb.
• Take the pot from the heat and let it cool slightly.
• Return it to med-low heat; add in 4 tablespoons butter; let it melt.
• Add in the saffron, cinnamon, black pepper, turmeric, cayenne, ginger, and minced yellow onion, scraping the bottom of the pot to loosen any browned bits.
• Let the mixture cook gently for 4 minutes.
• Add in the cooked lamb and any accumulated juices, with 1 1/2 teaspoon salt; stirring to coat the lamb with the spice mixture.
• Stir in the water; increase heat to high and bring just to a simmer.
• With kitchen string, tie together 5 coriander springs and add to the pot.
• Let mixture cook, uncovered, at a bare simmer( the bubbles should be lazy) for 1 hour 45 minutes, stirring occasionally.
• Add in the sliced sweet onion and the almonds; simmer for 30 minutes.
• Taste the tagine; add salt if needed.
• Remove the coriander bundle and discard.
• Turn off the heat and allow the tagine to rest at least 30 minutes and up to 2 hours at room temperature.
• While tagine is resting: Prepare the squash--you only need the seedless neck from the squash; peel and halve the neck lengthwise; then cut it into 3/8-inch thick half moons.
• Heat a large skillet over med-high heat and add in the remaining vegetable oil.
• When the oil slides easily in the skillet, sauté the squash pieces on both sides, lightly salting each side as you go for about 5 minutes per side or until just tender and golden brown at the edges.
• Regulate the heat if the squash threatens to burn.
• Near the end of cooking, and while the squash pieces are still a bit firm, add the remaining butter and drizzle the honey over the squash.
• Swirl the pan to blend the ingredients, and gently toss the squash to coat.
• Turn off the heat and reserve in the skillet.
• When ready to serve, gently reheat the lamb, and stir in about 2/3s of the squash pieces.
• Combine the apricots with the remaining squash in the skillet, cover and reheat gently, swirling to coat the pieces.
• Divide the lamb mixture into 4 wide, shallow bowls.
• Drizzle with some of the juices.
• Distribute the apricots and remaining squash over the lamb.
• Drizzle any liquid remaining in the skillet over each serving.
• Garnish with fresh coriander leaves.

ZUCCHINI, LAMB, AND SUMMER SQUASH WITH BUTTERMILK DILL MARINADE

Steps:

• Combine buttermilk, garlic, dill, and 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 1/4 cup of marinade. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add lamb and toss to coat. Refrigerate 8 hours (or up to overnight).
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with lamb, others with zucchini, and others with summer squash. Season with salt and pepper. Grill lamb skewers for 9 to 12 minutes and zucchini and squash skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.

LAMB AND SQUASH

Steps:

• In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, place the ground lamb, onion, garlic, thyme, basil and ground mustard. Cook until the lamb is evenly brown and the onion is soft. Stir the rice into the mixture.
• Stuff the acorn squash halves with the ground lamb mixture. Season with salt and pepper.
• Place stuffed squash on a medium baking sheet. Bake in the preheated oven 30 minutes, or until the squash is tender.

LAMB AND GREEN SQUASH DUMPLINGS

Steps:

• In a small bowl, soak the peppercorns in ⅓ cup of lukewarm water for at least 1 hour, then strain out and discard the peppercorns. Wrap the zucchini in a clean cheesecloth or tea towel and squeeze to wring out excess moisture.
• In a medium bowl, add the lamb and slowly pour in the peppercorn-infused water, a few drops at a time, and use your hands to mix it in well until the water is fully absorbed. Add the scallions, wine, ginger, soy sauce, and salt, and mix well until fully incorporated. Gently fold in the zucchini and mix until well combined.
• Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.
• Fold the dumpling into a half-moon, pinching it shut with your thumbs and index fingers, then press the center of the dumpling while pulling on the corners to push out any air bubbles and shape it into a curved crescent. Inspect the dumpling for any holes and pinch them shut. Repeat with the rest of the wrappers to make 24 dumplings.
• In a small bowl, whisk together the flour, vinegar, and 1 cup of water until combined to make a slurry. Brush the oil in a medium cast-iron or nonstick skillet and heat over medium-high heat until the oil starts to shimmer. Add 6 dumplings with the sealed edges lying flat in the pan, spacing them 1 inch apart, then slowly pour in just enough of the slurry to come one-third of the way up the dumplings. Partially cover the pan, leaving a small gap for steam to escape.
• Increase the heat to high and cook for 2 minutes for cast iron (1 minute for nonstick). Lower the heat to medium for 2 minutes for cast iron (3 minutes for nonstick). Then lower the heat to low for 2 to 3 minutes for cast iron (3 minutes for nonstick).
• Cook until the water has evaporated, leaving a paper-thin disk of golden-brown starch on the bottom of the pan. Remove from the heat and slide a thin, flexible spatula around the rim of the pan to loosen the edges of the starch disk, then carefully slide the spatula underneath and flip the disk onto a plate in one piece, crispy side up. Serve immediately, then clean the skillet and repeat with the remaining dumplings.

MULTI-GRAIN PASTA WITH BUTTERNUT SQUASH, GROUND LAMB, AND KASSERI

Steps:

• Preheat oven to 450°F. Toss squash with 1 1/2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Transfer squash to large rimmed baking sheet. Roast until tender and brown around edges, using metal spatula to turn occasionally, 30 to 35 minutes. Remove from oven and set aside.
• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add lamb and onions; sauté until lamb browns and onions soften, 7 to 8 minutes. Add garlic and next 3 ingredients; stir 1 minute. Stir in tomatoes, then broth and bring to boil, scraping up any browned bits. Reduce heat; simmer until mixture thickens, about 5 minutes. Stir in squash. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture, half of cilantro, and half of cheese; toss. Add reserved cooking liquid by 1/3 cupfuls to moisten. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining cilantro and cheese.

EASY LAMB AND SQUASH TAGINE

Steps:

• Preheat oven to 350 degrees. In a large bowl, toss lamb with flour; season with salt and pepper. In a Dutch oven or other large, heavy-bottomed saucepan (at least 5 quarts), heat oil over medium-high. In two batches, cook lamb until browned on all sides, about 5 minutes per batch; transfer to a plate.
• Reduce heat to medium, add onion, garlic, and tomato paste to pot; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes. Add cinnamon sticks, 4 cups water, and reserved lamb (with any juices that have accumulated); bring to a boil.
• Cover pot and transfer to oven; cook until lamb is just tender, about 1 1/2 hours. Add squash, return to oven, and cook until squash is tender, about 30 minutes more. Remove cinnamon sticks, stir in dried plums, and season with salt and pepper. Serve with cilantro and couscous.

HUMMUS WITH SPICED SUMMER SQUASH AND LAMB

Steps:

• Hummus:
• Process chickpeas in a food processor until powdery clumps form, about 30 seconds. Add garlic, tahini, lemon juice, and salt and process until smooth. With motor running, drizzle in 1/2 cup water and process until hummus is very smooth, light, and creamy. Spoon onto a large plate.
• Lamb and assembly:
• Mix together salt, coriander, cumin, and red pepper flakes (if using) in a small bowl. Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb and press into a large 1 1/4"-thick patty; sprinkle with half of spice mixture and half of garlic. Cook, without moving, until browned and crisp, about 5 minutes. Turn over in pieces and cook until other side is browned and crisp, about 3 minutes. Continue to cook, breaking up and stirring, until cooked through, about 2 minutes longer. Using a slotted spoon, scoop lamb over hummus.
• Pour out and discard fat and wipe out skillet. Heat 1 Tbsp. oil over high. Cook squash in a single layer, undisturbed, until browned, about 4 minutes. Sprinkle with remaining spice mixture and garlic and cook, stirring, until squash is coated and cooked through, about 3 minutes. Spoon squash over lamb. Drizzle with more oil and top with herbs. Serve with pita.

LAMB AND BUTTERNUT SQUASH STEW

Steps:

• 1. Preheat oven to 450°. 2. Heat a large Dutch oven over medium-high heat. Add lamb, beef, and 1/4 teaspoon salt; cook 5 minutes or until browned, stirring to crumble. Remove lamb mixture from pan. Add squash, onion, and garlic to pan; cook 3 minutes, stirring occasionally. Add tomato paste and next 5 ingredients (through cinnamon); cook 1 minute, stirring frequently. Stir in remaining 1/4 teaspoon salt and stock; bring to a boil. Stir in kale; cook 1 minute or until kale begins to wilt. Stir in lamb mixture. Cover and bake at 450° for 15 minutes. Sprinkle with chopped parsley.

LAMB STEW WITH CHICKPEAS AND BUTTERNUT SQUASH

Steps:

• Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
• Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
• Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.