Best Rosemary Lamb Kofte With Creamed Corn Recipes

Caribbean Spiced Lamb Stew Recipe - (4.3/5) image

Provided by PineyCook

Number Of Ingredients 19

4 lbs lamb or goat shank, cut into 2-3 inch chunks
2 tablespoons curry powder
1 tablespoon cinnamon
1 tablespoon chili powder
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
2 teaspoons salt
3 tablespoons oil
2 onions, thinly sliced
5 cloves garlic, minced
1 can tomato paste
3 cups beef stock
2 cups chicken stock
3 medium potatoes, cut into chunks
5 medium carrots, cut into chunks
steamed rice, to serve
a handful of chopped cilantro (optional)

Steps:

Put the meat in a large bowl, and toss with all the spices and salt. Cover and refrigerate overnight. After the meat has had a chance to marinate, preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven and sear the meat in batches until browned. Remove the meat from the pot and set aside on a plate. Add the onions, garlic, and tomato paste and fry until the onions are softened. Add the meat back to the pot, along with the beef stock and chicken stock. Bring to a simmer. Cover and transfer to the oven for 2 hours. Remove the pot from the oven and stir in the carrots and potatoes. Transfer back to the oven and cook uncovered for another 45 minutes, until the potatoes and carrots are tender. Serve over steamed rice and garnish with cilantro.

Rosemary Lamb Chops Recipe - (4.6/5) image

Provided by DebCooks

Number Of Ingredients 5

1/4 cup butter, melted
3 tablespoon lemon juice
4 garlic cloves, minced or pressed
1/2 teaspoon chopped fresh rosemary
6 lamb rib, or loin chops, about 1 inch thick

Steps:

Melt the butter in a pan then remove from heat and stir in lemon juice, garlic and chopped rosemary. Trim excess fat from chops. Place lamb chops on a lightly greased grill about 4 to 6 inches above a solid bed of coals. Cook, turning once and basting often with butter mixture until chops are well browned on the outside but pink in the center about 10 minutes. Garnish with fresh rosemary.