Tag: lamb

Recipe Braised lamb, celery sauce and mashed potatoes – Italian Cuisine

Ingredients FOR THE LAMB

2 Kg 2 lamb shoulders
1 Kg celery
4 cloves of garlic
sage
thyme
rosemary
mint
Juniper berries
salt

Ingredients FOR THE PURÉE

600 g potatoes
200 g extra virgin olive oil
200 g milk
4 g sugar
4 g vinegar

Duration: 5 h 30 min

Level: For experts

Doses: 4-6 people

FOR THE LAMB
Boneless lamb shoulders, keeping the bones. Degrease the meat and put it back together in a roast, tying the rolls with kitchen string.
Cleanse celery and cut into small pieces.
Collect in a saucepan the 2 lamb rolls, bones, celery and peeled garlic, 2 sprigs of rosemary, a sprig of mint, one of sage, a bunch of tied thyme, 1 tablespoon of juniper berries and add water to cover up. Bring to a boil, then reduce the heat, cover and cook slowly for 4 hours.

FOR THE PURÉ
Close meanwhile the peeled and cut potatoes in a vacuum bag with the other ingredients. Steam for 40 minutes, then blend everything while hot, obtaining a puree.
Remove from the casserole the cooked rolls, the bones and the aromatic herbs. Blend the stock, pass it through a fine sieve, then reduce it until you get a sauce.
Brown the lamb rolls in a pan with a drizzle of oil and aromatic herbs, season with salt and sprinkle with the sauce.
Serve them sliced with mashed potatoes.

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Recipe Breaded lamb ribs with friggitelli and caponatina – Italian Cuisine

Ingredients

100 g aubergine
100 g red pepper
20 g raisins
12 lamb ribs
12 large friggitelli peppers
2 eggs
flour
bread crumbs
peanut oil
extra virgin olive oil
vinegar
salt

Duration: 40 min

Level: Medium

Doses: 4 people

For the recipe of the lamb ribs breaded with friggitelli and caponatina, cut the aubergine and red pepper into chunks. Brown the red pepper in a pan with a drizzle of extra virgin olive oil for 3 minutes and set aside. Heat another drizzle of extra virgin olive oil in the same pan and brown the aubergine for 5-6 minutes.
Add the peppers set aside to the pan, sprinkle with a sprinkle of vinegar and salt. Add the raisins and mix for a minute. Turn off and let the caponatina rest while you prepare the rest.
For the friggitelli.
Heat plenty of peanut oil in a saucepan and dip the friggitelli in it, a few at a time. Fry them for a minute, then place them in a covered container. You can easily peel off the skin if you don't want to eat it.
For the ribs: Flour the ribs, dip them in beaten eggs and pass them in breadcrumbs. Fry them in abundant peanut oil for about 2-3 minutes, depending on the size of the rib. Drain them on kitchen paper. Serve with the caponatina and the friggitelli, after having salted them.

Lamb Sauté recipe with peaches and olives – Italian Cuisine

Ingredients

800 g of pulp lamb (leg)
2 yellow peaches
1 spring onion
Red onion
pitted Taggiasca olives in oil
lime
Orange
fresh coriander
fresh chili
laurel
rosemary
thyme
garlic
lemon
vinegar
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Dose: 4 people

To prepare lamb sauté with peaches and olives, season the meat with oil, 2 bay leaves, rosemary, thyme, garlic, lemon zest and put it to marinate in the fridge for 8 hours.
Cut diced onion and sweeten it with vinegar for 30 minutes.
Jumbled up peaches, also diced, with the green onion and the onion, rinsed; season with salt, ½ lime and ½ orange juice, coriander, chilli pepper and 1 spoonful of Taggiasca olives.
Reduce marinated flesh into cubes and sauté them briskly in a very hot pan with a veil of oil making them brown on all sides. Serve them with the peach salad.