Latest news with #lamb
Washington Post
14-05-2025
- Health
- Washington Post
Artichoke and lamb arayes are light on meat, but big on flavor
Eating less meat — something most of us could benefit from, health-wise — doesn't have to translate to a sad, minuscule steak on your plate. Presentation matters, and a shrunken portion can feel like deprivation. Luckily, there are many ways to make a smaller amount of meat feel bountiful. Slicing it thinly and piling it into tacos or stir-frying it with vegetables makes a few ounces feel substantial and offers meatiness in every bite. Mixing ground meat with beans or sautéed mushrooms in chilis, stews and sloppy Joes also turns a modest amount into an ample portion while incorporating vegetable nutrition. Get the recipe: Lamb and Artichoke Arayes With Yogurt-Feta Dip This take on arayes — Middle Eastern, meat-stuffed crispy pitas — runs with that strategy by incorporating a generous helping of chopped artichokes into a ground lamb filling, an addition that adds body, contrasts with the rich flavor of the lamb and brings nutritional balance. To make them, first pulse onion and garlic in a food processor, then add artichoke hearts, followed by parsley, mint and spices to create an aromatic flavor base. (It's crucial to pat the artichokes as dry as possible before adding them, so you don't wind up with soggy pitas.) Then use your hands to gently work the vegetable mixture into the ground lamb. When buying the lamb, if possible, ask the butcher for the leanest option, or look for ground lamb from New Zealand, which is significantly leaner, according to the Agriculture Department's nutrition database. You could also use ground beef or turkey, if you prefer. Stuff the lamb-artichoke mixture into halved pita pockets, spreading it into an even layer. Then brush the pockets with oil, and crisp them up in a skillet until they're browned on the outside and hot on the inside. Served alongside a lemony yogurt-feta sauce for dipping, these arayes are a healthier way to satisfy a burger craving, and they're so delicious, you might not even notice you're eating less meat. Get the recipe: Lamb and Artichoke Arayes With Yogurt-Feta Dip
Yahoo
11-05-2025
- Lifestyle
- Yahoo
How to Make the Best-Ever Roast Leg of Lamb, According to Jamie Oliver
I've never made lamb before, so I wasn't sure what to expect when I started searching for recipes to use for Easter dinner. I wanted something flavorful but not overly complicated, and I came across a lamb recipe from Chef Jamie Oliver that took me by surprise. It had an unexpected ingredient that he swears by, and while I am still skeptical, I figured if Jamie Oliver says it works, it's worth a recipe is all about simplicity and enhancing the natural richness of the lamb with classic flavors like garlic, rosemary and a base of roasted vegetables. Jamie says it builds layers of depth and flavor, and the process seems pretty straightforward, even for a first-timer like SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter🍳🍔 To make this leg of lamb, you'll need celery, carrots and onions, bay leaves, leg of lamb, olive oil, fresh rosemary, garlic and a splash of red wine vinegar. While these are optional, Jamie Oliver says that the secret ingredient to a great leg of lamb are anchovy fillets, which add an unexpected depth of umami to the dish. Start by preheating the oven to 425° and then begin prepping your veggies. Roughly chop the celery, carrots and onions an scatter them in the bottom of a roasting pan along with the bay leaves. These will infuse the lamb with flavor and serve as the perfect foundation for an incredible homemade gravy. Drizzle the leg of lamb generously with olive oil. Season well with salt and pepper, making sure to coat all sides of the meat. Take a few sprigs of rosemary and peel some garlic cloves, then finely chop them together. If you choose to use them, this is when you'll mash in the anchovies. They'll dissolve into the meat and provide a savory richness without tasting overly fishy. Using a small knife, make incisions all over the lamb and stuff each cut with the rosemary, garlic and anchovy mixture. This step ensures that every bite is infused with flavor. And here's where Oliver does things a bit differently. He has you place the leg of lamb directly on the oven rack and place the pan of veggies directly below it. He says that doing this creates "360-degree roasting" while the fat from the lamb drips onto the veggies in the pan. Close the oven door and immediately turn the temperature down to 350°. The hot start will help crisp up the skin and the more moderate temperature will help create tender, juicy meat. The best of both worlds! The cooking time depends on how you like your lamb cooked, ranging from 1 hour and 10 minutes for medium to 2 hours and 15 minutes for well-done meat. No matter how the lamb is cooked, you need to let it rest for 30 minutes once you take it out of the oven. If you're like me and have never cooked lamb before, this recipe is a fantastic place to start. It's simple, elegant and looks absolutely delicious. This recipe seems like something straight out of a fancy restaurant, but you can easily make it at home. Up Next:
Irish Times
10-05-2025
- General
- Irish Times
Spiced couscous with crispy lamb shoulder and mint
Serves : 4 Course : Lunch, Dinner Cooking Time : 3 hrs 30 mins Prep Time : 20 mins Ingredients 500g approx piece of lamb shoulder, off the bone Sea salt 400g couscous 1tbs turmeric 2tbs ras el hanout spice 1tsp sea salt 600ml chicken stock 200ml lamb juice (including fat) 2tbs vegetable oil 1tbs ground cumin Sea salt Handful of fresh mint leaves 4tbs fresh pomegranate seeds 100g feta cheese Preheat the slow cooker to high. Season the lamb shoulder piece with some salt, place in the slow cooker, and cook on high for 3½ hours. Remove the lamb from the slow cooker and allow to cool for 15 minutes, being sure to keep all the juices from the slow cooker. Tear or cut the lamb into smaller pieces and set aside, ready for frying. To make the couscous, place the couscous, turmeric, ras el hanout and salt in a large bowl and stir to combine evenly. Boil the chicken stock, then add the hot stock and 200ml of the leftover lamb juices to the bowl of couscous. Cover the bowl with clingfilm and leave for 10 minutes. When you cover the couscous, start to fry the lamb. Heat a large nonstick frying pan. Add the oil, and when hot, add the lamb pieces. Season with the cumin powder and sea salt and fry for seven to eight minutes on a medium-high heat until crispy, then remove from the heat. Remove the cover from the couscous after 10 minutes, then fluff with a fork. Spoon the couscous into a large serving dish and add the fried lamb on top. Garnish with some thinly sliced mint, pomegranate seeds and some crumbled feta.
