Best Stuffed Rolled Lamb Strips In Spicy Cream Sauce Recipes

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STUFFED RACK OF LAMB



Stuffed Rack of Lamb image

Cook up deliciousness just like your favorite restaurant my with my stuffed rack of lamb. It's easy to make and will definitely be a show stopper!

Provided by Chef Dennis Littley

Categories     Entree

Time 1h15m

Number Of Ingredients 15

2 lamb racks at room temperature
2 cups baby spinach
2 tablespoons scallions (chopped (shallots make a nice substitute))
1 clove garlic (chopped)
1 cup bleu cheese cheese
1 cup panko bread crumbs
1 egg (lightly beaten)
1/2 cup grape tomatoes cut in half (or roasted red peppers)
Sea Salt and Black Pepper to taste
1 tbsp Montreal Seasoning (or cracked black pepper and coarse sea salt)
1 teaspoon chopped shallot
1/2 cup red wine
1/2 cup beef stock
1 teaspoon butter rolled in flour (beurre manie)
lamb fat from roasting pan

Steps:

  • Clean some of the fat and silver skin from lamb. Season with sea salt and black pepper. (lamb should be at room temperature before roasting)
  • Place lamb meat side down in hot saute pan and allow the meat to sear well, then turn it over and sear the other side. Set aside until ready to stuff
  • Saute spinach until it starts to wilt, then add the tomato halves and continue to saute for a minute, then add the chopped scallions and garlic and saute for another minute.
  • Remove the spinach mixture from the heat and allow to cool.
  • After the spinach mixture has cooled down a bit, place the mixture in a strainer and squeeze out as much of the liquid as possible in the strainer.
  • Place the spinach mixture into a mixing bowl and add the bread crumbs, cheese, and egg. Mix well and season with sea salt and black pepper to taste.
  • Take half the mixture and place it in the little gully between the high part of the lamb rack and the bones. Mound the stuffing evenly distributing on the top of the rack of lamb.
  • Repeat the process with the other rack, then season them both with a teaspoon of Montreal brand beef seasoning (or just cracked black pepper and sea salt) then sprinkle the meat with a little of the panko bread crumbs.
  • Place the Rack of lamb in a 400 degree preheated oven for about 20 minutes. Temp the lamb using a thermometer until it reads 125 degrees ( the internal temperature will rise 5-10 degrees more after removing from the oven) Allow lamb to rest 10 minutes before cutting.

Nutrition Facts : Calories 1165 kcal, Carbohydrate 14 g, Protein 47 g, Fat 98 g, SaturatedFat 45 g, Cholesterol 257 mg, Sodium 818 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BUTTERFLIED, ROLLED, AND ROASTED LEG OF LAMB



Butterflied, Rolled, and Roasted Leg of Lamb image

This sliced leg of lamb shows off spirals of artichoke stuffing. Steam peas (fresh or frozen), and then add baby spinach to wilt. Serve it all with fresh-mint sauce for a delicious Easter meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h35m

Number Of Ingredients 12

4 ounces pancetta, thinly sliced and finely chopped
Steam garlic cloves (from Steamed Artichokes with Lemon-Garlic Aioli)
1/2 cup finely grated Parmesan cheese (1 ounce)
1/2 cup fresh plain breadcrumbs
1/4 cup fresh mint, finely chopped
3 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper
8 artichoke hearts (from Steamed Artichokes with Lemon-Garlic Aioli)
1 leg of lamb, bone removed (7 to 8 pounds), butterflied
Extra-virgin olive oil, for rubbing
2 cups water
Fresh-Mint Sauce, for serving

Steps:

  • Preheat oven to 450 degrees. Pulse pancetta, garlic, cheese, breadcrumbs, mint, lemon juice, 1 teaspoon salt, and some pepper in a food processor until combined. Add artichokes. Pulse a few times, keeping mixture chunky.
  • Lay lamb flat on a work surface, skin side down. Season with salt. Spread artichoke mixture over top, leaving a 1/2-inch border. Tightly roll lamb, and tie with kitchen twine at 2-inch intervals to hold.
  • Rub lamb with oil, and season generously with salt and pepper. Transfer to a roasting pan fitted with a roasting rack, and add water to pan. Roast for 30 minutes. Reduce oven temperature to 350 degrees. Continue to roast until an instant-read thermometer reaches 130 degrees to 135 degrees (for medium-rare), 1 hour to 1 hour 15 minutes. Let rest for 20 to 30 minutes before carving. Serve with mint sauce.

LAMB STUFFED CABBAGE ROLLS



Lamb Stuffed Cabbage Rolls image

You'll love this twist on the Eastern European classic cabbage rolls-stuffed with perfectly seasoned ground lamb and a hearty sauce. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Sauces

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 savoy cabbage
1 lb minced lean lamb
1 onion, finely chopped
1/2 cup breadcrumbs
1 egg
1 tablespoon minced fresh cilantro
1/2 inch fresh ginger, finely chopped
1 fresh red chili pepper, minced
1 garlic clove, minced
salt & freshly ground black pepper
2 tablespoons olive oil
1 onion, finely chopped
half of the savoy cabbage, thinly sliced
2 garlic cloves, minced
1/2 inch fresh ginger, peeled and finely grated
3 tomatoes, seeded and chopped
4 cups veal stock
roasted potatoes, for serving
chive sour cream, for serving
1 cup Greek feta cheese, crumbled, for garnish

Steps:

  • For the cabbage rolls:.
  • Core the head of cabbage and boil in salted water until soft, about 5 minutes. Transfer to an ice-cold bowl of water to stop cooking. Remove from ice water, separate the green leaves and set aside for the rolls. Thinly slice the remaining cabbage and set aside for the sauce.
  • In a large bowl, combine the minced lamb, onion, breadcrumbs, egg, cilantro, ginger, chile pepper, garlic, salt, and pepper. Mix well, season, cover, and keep in the refrigerator until ready to use.
  • Preheat the oven to 350 degrees F.
  • Remove any thick veins from the cabbage leaves with a sharp knife. Place 1 cabbage leaf on a cutting board, add 2 tablespoons of the filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks if necessary. Repeat with other leaves. Transfer the stuffed rolls into a 13 by 9-inch oven-safe dish. Keep in the refrigerator until ready to cook.
  • For the sauce:.
  • In a saucepan, heat the olive oil. Add onions and reserved sliced cabbage and saute until caramelized, about 10 minutes. Add garlic and ginger, continue to cook for a minute over low heat. Add the tomatoes and veal stock. Season with salt and pepper. Simmer until the sauce thickens, about 15 minutes.
  • Pour the sauce over the cabbage rolls and cook in the oven for 50 minutes.
  • For serving:.
  • Plate 2 cabbage rolls per person, and a ladle of sauce. Garnish with crumbled feta. Serve with the roasted potatoes and chive sour cream.

Nutrition Facts : Calories 228.9, Fat 10.7, SaturatedFat 3, Cholesterol 79.5, Sodium 140.2, Carbohydrate 13.5, Fiber 1.9, Sugar 4.2, Protein 19.4

STUFFED ROLLED LAMB STRIPS IN SPICY CREAM SAUCE



Stuffed Rolled Lamb Strips in Spicy Cream Sauce image

Number Of Ingredients 22

1/2 teaspoon Kashmiri Garam Masala
1/4 cup heavy cream, or nonfat plain yogurt, whisked until smooth
1/4 cup chopped raw cashew nuts
1/4 cup , shelled chopped raw almonds
1 clove fresh garlic (large), peeled
1 tablespoon peeled minced fresh ginger
1/4 cup finely chopped fresh cilantro, including soft stems
1 fresh green chili pepper, such as serrano, stemmed
2 teaspoons ground dried pomegranate seeds
1/2 teaspoon Garam Masala
2 large eggs
2 pounds boneless leg of lamb or beef (rump, brisket, or sirloin) allvivisble fat trimmed
__Buying Leg of Lamb ..........Click the Edit tab and select this entry to learn more.
2 tablespoons peanut oil
1 cup nonfat plain yogurt, whisked until smooth
1 cup water
2 teaspoons dry-roasted and coarsely ground cumin seeds
__Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.
1/8 teaspoon ground asafoetida
1 teaspoon salt, or to taste
1 to 2 tablespoon fresh lemon juice
1/4 cup grated Cheddar cheese

Steps:

  • 1. Prepare the Kashmiri garam masala. In a bowl, mix together the cream (or yogurt), cashews, almonds, garlic, ginger, cilantro, green chili pepper, pomegranate seeds, and garam masala and set aside at least 30 minutes to allow the nuts to soften.2. Meanwhile, in a small saucepan, place the eggs in water to cover by 2 inches and bring to a boil over high heat. Reduce the heat to medium, cover the pan and simmer until hard-boiled, 10 to 12 minutes. Let cool or plunge into cold water, shell them, then mash the eggs with a fork.3. Cut the lamb into 4-by-2-inch strips, each about 1/4-inch thick. Cover the strips with plastic wrap, then, with the flat side of the meat mallet, pound each strip until they are about 6-by-3-inches and an even 1/8-inch thickness. Trim the edges to make them into rectangles, then mince all trimmed meat (about 1/4 cup) in a food processor or chop finely with a knife.4. Transfer the cream-nut mixture to a food processor and process to make a smooth paste. Place all the meat trimmings and the cream-nut paste in a small skillet and cook over medium heat, stirring, until golden, about 5 minutes. Remove from the heat and mix in the mashed eggs.5. Divide the mixture into as many portions as there are meat pieces. Working with each flattened piece of meat separately, place the filling evenly along the length of it, leaving a 1/2 inch at both ends. Then roll tightly and tie the roll with cotton kitchen string to secure.6. Place the rolls in a single layer in a large nonstick skillet (in two batches if necessary). Drizzle the oil over them and cook over medium heat, turning, until well-browned, about 10 minutes.7. In a bowl, whisk together the yogurt, water, cumin, asafoetida, and salt and add to the skillet. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the rolls are fork-tender and the sauce is clinging to the rolls, about 20 minutes.8. Sprinkle the lemon juice and Kashmiri garam masala on top, and cook, gently shaking the pan but not stirring, about 5 minutes. Transfer to a serving platter, cut into smaller pieces if you wish, top with the cheese, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ROASTED STUFFED DOUBLE LAMB LOIN



Roasted Stuffed Double Lamb Loin image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

1/2 cup red onion, chopped, divided
1 tablespoon chopped garlic
2 ounces clarified butter and olive oil
4 ounces baby spinach
Salt and pepper
4 slices fresh bread crumbs
4 ounces feta cheese
2 ounces sun-dried tomatoes
4 1/2 pounds double lamb loin

Steps:

  • Make the spinach stuffing by sauteing 1/4 cup onions and garlic in the oil and butter. Add spinach and saute until wilted. Adjust seasoning with salt and pepper. Cool and combine with breadcrumbs and feta cheese.
  • Make the sun-dried tomato mixture by soaking the tomatoes to soften, drain and chop finely. Saute remaining 1/4 cup onions over medium-high heat until translucent. Add chopped tomatoes, heat thoroughly. Adjust seasoning with salt and pepper.
  • Preheat the oven to 375 degrees F.
  • Lay out loin, meat side up, trim away excess fat and sinew. Lay spinach/feta mixture between the 2 loins. Roll over the right flap and tightly pack it around the left loin. Roll the newly formed double loin over the left flap, cut off excess. Tie the roast tightly. Use a steel or wooden spoon to create a hole down the entire length of the lamb loin on each side of the stuffing. Using a pastry bag, pipe the tomato mixture into each hole. Season with salt and pepper. Brown over medium high heat. Roast for approximately 30 minutes. Check doneness with meat thermometer -- 120 degrees.

LAMB SLIDERS



Lamb Sliders image

Quick, easy, and fun way to get acquainted with lamb! This recipe is best if domestic lamb is used, as it is much more mild and flavorful than imported lamb. The spices are the typical spices used in Mediterranean cooking of lamb. Makes 2-ounce patties.

Provided by The Flying Shepard

Categories     Main Dish Recipes     Burger Recipes     Lamb

Time 25m

Yield 4

Number Of Ingredients 12

1 tablespoon minced garlic
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground allspice
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 pound ground lamb
8 small slider-size rolls, split
1 cup baby spinach
½ cup tzatziki sauce
¼ cup sliced red onion
¼ cup crumbled feta cheese

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix garlic, cumin, coriander, allspice, salt, and pepper together in a bowl; add lamb and mix well. Form mixture into 2-ounce patties.
  • Grill patties on the preheated grill until cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place rolls on the grill and heat until toasted, 1 to 2 minutes.
  • Layer spinach, tzatziki sauce, lamb patty, red onion, and feta cheese in each roll, creating a slider.

Nutrition Facts : Calories 459.4 calories, Carbohydrate 33.5 g, Cholesterol 86.5 mg, Fat 46.1 g, Fiber 1.6 g, Protein 28.3 g, SaturatedFat 8.5 g, Sodium 645.5 mg, Sugar 4.9 g

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