Entree - How to cook lamb strips recipes

Author: Daniel Fields  

Recipe Lamb Strips in Lemon, Garlic & Rosemary by BozzyMum, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Main dishes - meat. Lamb is a tender, mouth-watering meat that can be prepared in a variety of ways, from roasting to grilling to braising.

Flash-Fried Lamb Strips with Seasonal Vegetables and Cucumber Relish

Flash-Fried Lamb Strips with Seasonal Vegetables and Cucumber Relish
Flash-Fried Lamb Strips with Seasonal Vegetables and Cucumber Relish.
Provided by: Simply Beef and Lamb
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: European
Number of ingredients: 15
Ingredients:
  • 450g lean lamb stir-fry strips
  • 200g French beans, topped and tailed
  • 1 large cucumber, peeled and sliced lengthways (using a swivel head vegetable peeler)
  • 1 spring onion, finely chopped
  • 2 tablespoons white wine vinegar
  • 1 tablespoon sunflower oil
  • 1 teaspoon sugar
  • 1 teaspoon wholegrain mustard
  • 1 tablespoon olive oil
  • 8 small waxy potatoes, scrubbed, boiled and cut into quarters
  • 25g butter
  • 3-4 tablespoons double cream
  • 1 little gem lettuce, washed and thinly sliced
  • 1 small bunch roughly chopped fresh mint
  • Extra mint leaves
Nutrition:
  • Calories: 396 calories
How to cook:
  1. Put the beans in a large pan of boiling water and cook for 3-4 minutes, or until just tender. Drain and plunge into a bowl of ice-cold water. Drain and set aside for later. To prepare the relish; place the cucumber slices in a large sieve and sprinkle with a pinch of salt. Leave to drain for 10 minutes, rinse gently under cold water, gently squeeze and place on absorbent kitchen paper to dry. Transfer to a large bowl; add the spring onion, vinegar, sunflower oil, sugar and mustard. Season, toss gently, cover and set aside. Heat the olive oil in a heavy-bottomed non-stick frying pan or wok. Season the lamb strips and cook for 2-3 minutes until brown, stirring frequently. Add the potatoes and green beans. Cook for 2-3 minutes then add the cream, lettuce and mint. Remove from the heat, garnish with extra mint and serve with the relish.
Notes: Lamb Shawarma Recipe, Step 1. Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly …

Ways With Lamb Strips

16/01/2019 · About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press …

How to Cook Lamb

How to Cook Lamb
Lamb is a tender, mouth-watering meat that can be prepared in a variety of ways, from roasting to grilling to braising. Read this article for three different recipes for cooked lamb. Preheat the oven to 400 degrees F (204 degrees C). In a...
Provided by: wikiHow
Yields: 0 servings
Number of ingredients: 11
Ingredients:
  • For the Lamb:
  • 1 bone-in leg of lamb (about 6 to 7 pounds)
  • 8 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 3 tablespoons fresh rosemary leaves, chopped
  • 1 tablespoon salt
  • 2 teaspoons coarsely ground black pepper
  • 2 cups diced onions
  • 2 cups chicken stock
  • 1 cup fresh herbs (rosemary, chives, and parsley)
  • 1 cup red wine
How to cook:
  1. Preheat the oven to 400 degrees F (204 degrees C). In a small bowl, combine the lemon juice, rosemary, garlic, salt, and pepper. Mix the ingredients together.
  2. Rub the mixture over the surface of the meat. Place the lamb in a baking dish and roast it in the oven for 30 minutes.
  3. Reduce the oven temperature to 350 degrees F (176 degrees C). Continue to cook the lamb for an additional hour (meat will be medium-rare). Allow the meat to rest for 10-15 minutes before carving and serving.
  4. Make the sauce. Heat a skillet over medium-high heat, and then add the herbs, onions, and pan drippings. Mix in the chicken stock and wine, and continue to heat the ingredients until a sauce has formed. Scrape the bottom of the pan occasionally with a wooden spoon.
  5. Slice up the lamb and transfer it to a serving dish. Drizzle the herb sauce on top and enjoy!
Notes: How to Cook a Lamb Backstrap, While your oven is heating to 350 F, set a heavy skillet over a medium-high burner. Sear the top and bottom of the backstrap for about 2 minutes each, then transfer …

Lamb Strips in Lemon, Garlic & Rosemary

Lamb Strips in Lemon, Garlic & Rosemary
Recipe Lamb Strips in Lemon, Garlic & Rosemary by BozzyMum, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Main dishes - meat.
Provided by: THERMOMIX ® RECIPE
Total time: 10 minutes
Yields: 600 servings
Number of ingredients: 7
Ingredients:
  • 600 grams Lamb rump, Cut across the grain into thin strips
  • 3 cloves garlic, peeled
  • 4 sprigs rosemary, leaves only
  • 1 lemon, Zest
  • 1 lemon, Flesh only no pith, halved
  • 30 grams extra virgin olive oil
  • salt & pepper, to taste
How to cook:
  1. {'@type': 'HowToSection', 'itemListElement': {'@type': 'HowToStep', 'position': '1', 'name': '1. Chop th...', 'text': "1. Chop the rump into thin strips across the grain of the meat. Place into a container with a liquid tight lid and set aside.\n\n2. Zest the Lemon with a vegetable peeler being careful not to include any of the pith. Set aside. Remove the rest of the skin from the lemon leaving the flesh only. Cut into half.\n\n3. Place the garlic, rosemary leaves and lemon zest into the bowl. Chop for 5 secs on Speed 8. Scrape down the sides of the bowl.\n\n4. Add the lemon flesh, EVOO and salt & pepper to taste. Process for 30secs on Speed 8. Scrape down the sides of the bowl and check that the lemon is completely broken up. Process for another 5-10 secs if needed.\n\n5. Pour the marinade over the meat. Close the lid of the container and shake so that the marinade covers all of the meat. Place into the fridge for at least 2 hours.\n\n6. Preheat a heavy based fry pan. Spray lightly with oil. Pan fry the lamb at high heat, moving it around constantly so that it doesn't burn.\n\n7. Once the Lamb is approx 3/4 cooked, transfer to a thermoserver to rest. The meat will finish cooking while it sits."}}
Notes: Instant Pot Lamb - Pressure Cook Recipes, Pat dry the lamb shoulder, then season one side generously with salt and black pepper. Drizzle 1 tbsp olive oil in the inner pot, and ensure to coat the …

Lamb Shawarma

Lamb Shawarma
This is a wonderful Middle Eastern dish that I was introduced to by a friend of mine from Lebanon. This recipe yields an absolutely amazing tasting and tender final product. Shawarma can be used in pitas, be put on fattoush, on hommus, or eaten plain.
Provided by: jwagner
Total time: 770 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 15
Ingredients:
  • ½ cup plain yogurt
  • ¼ cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¾ teaspoon ground mace
  • 1 teaspoon cayenne pepper
  • 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips
Nutrition:
  • Calories: 375.7 calories
  • Carbohydrate: 3 g
  • Cholesterol: 115 mg
  • Fat: 26.8 g
  • Fiber: 0.4 g
  • Protein: 29 g
  • Saturated Fat: 10.9 g
  • Sodium: 966 mg
  • Sugar: 1.7 g
How to cook:
  1. Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
  2. Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.
Notes: How to Cook Beef Strips, So what you’ll do is, in a large bowl, mix together ¼ cup of all-purpose flour, 2 teaspoons of salt, and 1 teaspoon of black pepper. You can also add 1 teaspoon …
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