Best Oven Baked Lamb With Eggplant Peppers Spices Recipes

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MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE



Mama's Oh-So-Savory Lamb and Eggplant Casserole image

The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!

Provided by MAMA2EANDJ

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 2h35m

Yield 4

Number Of Ingredients 18

1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks celery, sliced
½ teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
⅛ teaspoon dried mint
1 pinch salt and ground black pepper to taste
1 ½ teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 cup chicken broth
1 (15 ounce) can tomato sauce
1 pound ground lamb
1 tablespoon olive oil
1 lemon, juiced, or to taste

Steps:

  • Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
  • While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
  • Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  • Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
  • Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
  • Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
  • Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g

EGGPLANT, LAMB AND YOGURT CASSEROLE



Eggplant, Lamb and Yogurt Casserole image

This hearty dish is inspired by moussaka, but simpler to prepare. Everything is baked in one roasting pan, with the different elements added in stages. Made with yogurt, cheese and egg, the topping cuts wonderfully through the richness of the eggplant and lamb, even though it lacks the body of béchamel. If you can get them, sweet and properly ripened tomatoes would be better than the canned ones. This is best served with a piece of pita or a slice of white bread to scoop it all up.

Provided by Yotam Ottolenghi

Categories     dinner, casseroles, meat, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 23

2 or 3 eggplants (aubergines) (about 1 1/2 pounds/680 grams), cut into 1-inch/3-centimeter cubes
1 pound/450 grams ground lamb (lamb mince)
1 medium onion, halved and thinly sliced
1/2 cup/15 grams fresh oregano leaves, roughly chopped
1/3 cup/80 milliliters olive oil
1/4 cup/65 grams tomato paste
6 garlic cloves, thinly sliced
1 tablespoon ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 (14-ounce/400-gram) can whole, peeled plum tomatoes with their juices
3 cups/700 milliliters chicken stock
1/3 cup/20 grams roughly chopped flat-leaf parsley
2 cups/450 grams plain Greek yogurt
3 large egg yolks
1 1/2 tablespoons all-purpose (plain) flour
2 garlic cloves, minced
2 lightly packed cups/70 grams finely grated Parmesan
1 cup/100 grams roughly crumbled feta
Scant 1/3 cup/40 grams pine nuts
2 packed tablespoons roughly chopped flat-leaf parsley
1/4 teaspoon red-pepper flakes

Steps:

  • Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius.
  • Add the eggplant, lamb, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1 3/4 teaspoons salt and a good grind of pepper to a 10-by-13-inch/26-by-34-centimeter (or similar) roasting pan (tin) and mix well to combine. Bake until the mixture is well browned, stirring twice throughout and breaking apart the meat with a spoon, 30 to 35 minutes.
  • Remove from the oven and continue to break apart the meat very well (don't worry if you break apart some of the eggplant, too). Add the canned tomatoes with their juices, lightly crushing the tomatoes by hand. Stir in the chicken stock and parsley then return to the oven and bake for another 35 minutes, stirring twice throughout, until the sauce is thick and rich and the eggplant is very soft. Remove from the oven and turn the oven temperature up to 475 degrees Fahrenheit/250 degrees Celsius.
  • While the casserole is in the oven, prepare the topping: Whisk together the yogurt, yolks, flour, garlic and half the Parmesan with 1/4 teaspoon salt and a good grind of pepper. Once ready, spoon the yogurt mixture over the lamb and eggplant, gently spreading to cover. Top evenly with the remaining Parmesan, feta, pine nuts, parsley and red-pepper flakes.
  • Bake until golden and bubbling, 15 to 20 minutes. Let cool for about 15 minutes before serving.

Nutrition Facts : @context http, Calories 707, UnsaturatedFat 27 grams, Carbohydrate 36 grams, Fat 50 grams, Fiber 11 grams, Protein 34 grams, SaturatedFat 18 grams, Sodium 1547 milligrams, Sugar 18 grams

OVEN BAKED LAMB WITH EGGPLANT, PEPPERS & SPICES



Oven Baked Lamb With Eggplant, Peppers & Spices image

Delicious middle eastern flavours, and easy to make in much larger quantities - most I have fed with it is 40 :) The recipe is from Cuisine magazine (www.cuisine.co.nz)

Provided by misstasty

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons fennel seeds
2 teaspoons ground black pepper
2 teaspoons tomato paste
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
1 kg lamb (lean, cut into 5cm pieces)
2 onions, finely sliced
3 eggplants, cut into 4cm dice
5 tomatoes, roughly chopped (or 1 can of tomatoes in juice)
2 large red peppers, cut into strips
2 tablespoons chopped coriander
2 tablespoons chopped mint
2 tablespoons chopped parsley
1 lemon, zest of

Steps:

  • Place oil in a pan with all of the spices and tomato paste, and heat for 2-3 minutes until an aroma starts to develop.
  • Place the meat in a casserole or oven-proof dish and pour over the hot spice mixture. Work through the meat.
  • Mix in all the other ingredients aside from the fresh herbs and lemon zest.
  • Cover tightly and bake for 2 hours at 150°C until lamb is meltingly tender.
  • Just before serving mix through lemon zest and chopped herbs. Adjust seasonings to taste.
  • Recipe easily doubles (trebles!) - cook in a covered roasting dish.
  • Substitute beef for the lamb and add other vegetables such as zucchini, mixed peppers or okra.
  • The Vegetarian Variation: Use a cup or two of cooked chickpeas instead of the meat along with your choice of vegies (but think mediterranean).

Nutrition Facts : Calories 405.9, Fat 22.3, SaturatedFat 7.6, Cholesterol 88, Sodium 876, Carbohydrate 26.1, Fiber 12, Sugar 12.2, Protein 28.1

ROASTED LAMB SHANKS WITH LEMON AND HERBS



Roasted Lamb Shanks with Lemon and Herbs image

Provided by Food Network Kitchen

Time 11h45m

Yield 6 servings

Number Of Ingredients 10

6 lamb shanks (about 1 1/4 pounds each), excess fat trimmed
5 cloves garlic, sliced
1/2 cup fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley, plus more for garnish
2 teaspoons minced fresh thyme
2 teaspoons dried marjoram
1 stick unsalted butter, melted, plus more for brushing
12 shallots, unpeeled
Extra-virgin olive oil, for drizzling

Steps:

  • Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garlic into each slit. Place the shanks in a large baking dish, drizzle with the lemon juice, turning to coat, and season with salt and pepper on all sides. Mix the parsley, thyme and marjoram in a small bowl, then rub the herbs over the lamb. Cover and set aside at room temperature for 1 hour. After 30 minutes, place a Dutch oven or covered ovenproof pot in the oven and preheat to 500 degrees for at least 30 minutes.
  • Transfer the shanks to a plate and drizzle with the melted butter; reserve the marinade. Carefully remove the preheated pot from the oven. Working quickly, add the shanks, making sure at least one side of each touches the hot pot. Return the pot to the oven, uncovered, and place the lid on another oven rack to keep it hot. Roast the shanks for 25 minutes.
  • Meanwhile, bring the reserved marinade and 1/2 cup water to a boil in a small saucepan over medium heat. Pour the hot marinade over the shanks, then place a large sheet of heavy-duty foil over the pot and cover with the hot lid. Reduce the oven temperature to 350 degrees and roast 45 minutes, then reduce the temperature to 200 degrees and cook 30 more minutes. Turn off the oven and leave the lamb inside, undisturbed, to finish cooking, 20 minutes.
  • Remove the lamb from the cooking liquid and place in a shallow baking dish. Refrigerate the meat and the sauce separately overnight.
  • When ready to serve, position a rack in the upper third of the oven and preheat to 350 degrees. Drizzle the shallots with olive oil in a small baking dish and season with salt and pepper. Cover the lamb loosely with foil. Bake the lamb and shallots for 25 to 30 minutes, uncovering the lamb and brushing lightly with melted butter after 15 minutes. Meanwhile, discard the fat from the chilled sauce and bring to a simmer over medium heat. Drizzle the finished lamb and shallots with the sauce and garnish with parsley.

LEG OF LAMB STUFFED WITH DATES AND SPICES



Leg of Lamb Stuffed With Dates and Spices image

A recipe with middle eastern flavours. The lamb is part boned, meaning that you just remove the bone from the first joint ( from the thick end).

Provided by Wild Thyme Flour

Categories     Lamb/Sheep

Time 2h12m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/3 kg leg of lamb (part boned)
6 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, 1 crushed the other cut into thick slivers
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 preserved lemon, rinsed and finely chopped (or zest of 1 lemon)
8 dates, stoned and finely chopped
3 tablespoons coriander leaves, chopped
1 teaspoon turmeric
1 teaspoon honey
1 teaspoon soy sauce

Steps:

  • heat 4 tbsp oil in a frying pan and fry the onion with the crushed garlic until nice and golden. Add the cinnamon, cumin and seasoning.remove from heat and add the dates and preserved lemons and coriander leaves.
  • Stuff the lamb where there was the bone then secure with tooth picks.
  • preheat oven to 200°C make small incisions in the lamb and poke in the garlic slivers.
  • Mix 2 tbsp olive oil with the turmeric, honey, soy, a pinch of cinnamon and seasoning then rub into lamb. put in a roasting pan.
  • Roast 1 hour 20 minutes to 2 hours , basting from time to time.
  • Cover loosely and let rest 15 minutes in a warm place.

Nutrition Facts : Calories 913.7, Fat 65.5, SaturatedFat 22.2, Cholesterol 223.3, Sodium 277.1, Carbohydrate 16.2, Fiber 1.9, Sugar 11.7, Protein 63

LITTLE LAMB MEATBALLS IN A SPICY EGGPLANT TOMATO SAUCE



Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce image

I love lamb, and once in a while I enjoy it in small, spherical portions.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h55m

Yield 4

Number Of Ingredients 20

1 eggplant, cubed
2 tablespoons olive oil
salt and freshly ground black pepper to taste
⅓ cup finely minced onion
1 pinch crushed red pepper flakes, or to taste
1 ½ cups chicken broth
1 cup marinara sauce
¼ cup plain dry bread crumbs
1 large egg
1 ½ tablespoons Greek yogurt
¼ cup finely minced onion
4 cloves garlic, finely minced
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground coriander
1 pound ground lamb
cayenne pepper to taste
1 tablespoon chopped fresh mint

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Line a baking sheet with parchment paper or silicone baking mats.
  • Combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes.
  • Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes.
  • Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
  • Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.
  • Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.
  • Crumble lamb into bread crumb spice mixture; stir in cayenne pepper.
  • Form lamb mixture into small meatballs and transfer to prepared baking sheet. Place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes.
  • Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes.
  • Garnish with chopped fresh mint.

Nutrition Facts : Calories 420.1 calories, Carbohydrate 21.5 g, Cholesterol 123.5 mg, Fat 26.4 g, Fiber 6.6 g, Protein 24.9 g, SaturatedFat 8.3 g, Sodium 1284.1 mg, Sugar 7.9 g

MAUREEN ABOOD'S EGGPLANT WITH LAMB, TOMATO AND PINE NUTS



Maureen Abood's Eggplant With Lamb, Tomato and Pine Nuts image

With its layers of golden eggplant, cinnamon-scented lamb, and sweet tomato sauce topped with melted cheese, this traditional Lebanese dish is made for celebratory meals and gatherings. Even better, it's just as good served warm or room temperature as it is hot from the oven. It also reheats well, meaning that you can bake it the day before, and reheat it before serving if you like. Pull it out of the refrigerator, let it come to room temperature for an hour, then reheat it covered for about 40 minutes at 350 degrees.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, main course

Time 2h

Yield 8 servings

Number Of Ingredients 12

2 large firm eggplants, cut into 1/2-inch slices
4 tablespoons extra-virgin olive oil
2 teaspoons kosher salt, more as needed
1 medium yellow onion, finely diced
2 garlic cloves, minced
1 pound ground lamb or beef (80 percent lean)
1/2 teaspoon ground cinnamon
Black pepper
1/2 tablespoon unsalted butter
1/2 cup pine nuts
1 (28-ounce) can tomato sauce, or 31/2 cups homemade sauce (see recipe)
12 ounces fresh mozzarella, sliced

Steps:

  • Heat broiler and line a baking sheet with foil or parchment.
  • Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
  • Adjust the oven to 375 degrees with rack positioned in the center.
  • In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground lamb or beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
  • In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Keep a close watch over the nuts; they can burn quickly once they begin to brown. Transfer nuts to a bowl while still warm and salt them lightly.
  • Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
  • Pour 1 cup warm water around the perimeter of the baking dish. (Sauce will thicken as it bakes.) Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden. Serve eggplant warm, over rice.

Nutrition Facts : @context http, Calories 478, UnsaturatedFat 20 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 854 milligrams, Sugar 10 grams, TransFat 0 grams

SICILIAN LAMB PATTIES BRAISED WITH EGGPLANT, PEPPERS, AND TOMATOES



Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes image

Provided by Bruce Aidells

Categories     Tomato     Braise     High Fiber     Father's Day     Dinner     Ground Lamb     Cornmeal     Eggplant     Bell Pepper     White Wine     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 26

Lamb patties:
1/2 cup fresh breadcrumbs (from crustless French bread ground in processor)
1/4 cup water
1 1/4 pounds ground lamb
1/2 cup finely grated pecorino cheese
1 large egg, beaten to blend
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh marjoram
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
Eggplant mixture:
1 large eggplant (1 to 1 1/4 pounds), unpeeled, cut into 1-inch cubes
6 tablespoons extra-virgin olive oil, divided
Coarse kosher salt
1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips
1 cup finely chopped onion
1 1/3 cups dry white wine
3 large garlic cloves, minced
2 cups chopped seeded peeled red heirloom tomatoes
2 teaspoons chopped fresh marjoram
Polenta:
4 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal)*
Grated pecorino cheese

Steps:

  • For lamb patties:
  • Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
  • For eggplant mixture:
  • Preheat oven to 350°F. Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
  • Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
  • Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.
  • Polenta:
  • Bring 4 cups water and 1 teaspoon salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer until polenta is very thick, whisking often, about 20 minutes.
  • Spoon polenta into shallow bowls. Top with lamb and vegetables. Sprinkle with pecorino cheese.
  • Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

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