Best Lamb In Sundried Tomato Sauce Recipes

Kapamas - Lamb In Aromatic Tomato Sauce image

Provided by Diane Kochilas

Number Of Ingredients 17

¼ cup olive oil
2 ½ pounds lean lamb (preferably leg or shoulder, cut into stewing cubes)
2 large white onions (peeled and finely chopped)
¼ cup brandy
2 cups peeled (seeded, and finely chopped tomatoes (with juice))
6 to 8 allspice berries
2 medium bay leaves
1 cinnamon stick
Salt and freshly ground pepper (to taste)
¼ cup chopped parsley
1 cup dried Greek figs
1 cup green or black Greek olives (rinsed)
1 cup basmati rice
2 ½ cups water
1 large pinch saffron ((Greek krokos Kozanis))
Salt to taste
1 tablespoon butter

Steps:

In a large heavy stewing pot, heat olive oil and cook lamb, turning it frequently on all sides to brown evenly and lightly. Add the onion and sauté, stirring with a wooden spoon, until wilted.
"Extinguish" the pot, as the Greeks say -- deglaze, in other words -- with the brandy by pouring it into the pot. Add the tomatoes, allspice, bay leaves, cinnamon, salt and pepper. Stir well with a wooden spoon to blend. Add, if necessary, enough water just to cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour 15 minutes, or until meat is almost cooked. Add more water, if necessary, during cooking to keep mixture moist and sauce from reducing too much.
About 10 minutes before meat is done, Adjust seasoning if necessary, and stir in the parsley just before removing from heat. Serve with saffron rice.

Lamb Chops with Sun-Dried Tomato Butter image

Provided by Ruth Cousineau

Yield Makes 4 servings

Number Of Ingredients 10

1 garlic clove
1/4 cup chopped sun-dried tomatoes packed in oil, drained
1/2 cup walnuts
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
1 tablespoon chopped flat-leaf parsley
1/2 stick unsalted butter
1/2 teaspoon fresh lemon juice
8 rib lamb chops (3/4 inch thick; 2 pounds)
Garnish: lemon wedges

Steps:

Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt.
Preheat broiler. Lightly oil rack of a broiler pan.
Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then broil on rack of broiler pan 4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato butter over chops.

Braised Lamb Shanks with Tomatoes and Rosemary image

Yield Serves 6

Number Of Ingredients 11

6 lamb shanks (about 1 pound each)
2 tablespoons olive oil
4 cups chopped onion
4 garlic cloves, minced
two 28-to-32-ounce cans tomatoes, drained and chopped
1 1/2 cups dry white wine
1 1/2 cups chicken broth
1 1/2 teaspoons crumbled dried rosemary
3/4 teaspoon ground allspice
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh rosemary leaves

Steps:

Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. Heat the lamb shanks in the sauce in a preheated 350°F. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary.

Lamb in Tomato Sauce image

Provided by Veiled Princess

Categories Lamb/Sheep

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Steps:

Heat olive oil in large sauce pan and add garlic.
Brown the lamb all over and then add the tomato and onion and toss around a bit more.
Add all the other ingredients and stir well before covering with water.
Allow to boil for a while (maybe 20 minutes) and then you can turn down on low-medium to a slow rolling boil to cook the sauce down (maybe another 30 minutes or more).
When the sauce is a little thick (not like paste but not water either) it should be done.
Be sure to check the lamb to make sure it's done in the middle before you stop cooking it.
Serve over spaghetti noodles and top it with a little parmesian cheese OR over rice or couscous.