Best 4 Herby Baked Lamb In Tomato Sauce Recipes

Indulge in a culinary journey with our tantalizing Herby Baked Lamb in Tomato Sauce. This delectable dish, a symphony of flavors and textures, promises to tantalize your taste buds and leave you craving more. The succulent lamb, marinated in a fragrant blend of herbs and spices, is slow-baked to perfection, resulting in fall-off-the-bone tenderness. Nestled in a rich and flavorful tomato sauce, enhanced with the freshness of basil and the tang of lemon, this dish is a true masterpiece.

Accompanying this main course are an array of complementary recipes that elevate the dining experience. Treat your palate to a vibrant Heirloom Tomato Salad, where juicy, multicolored tomatoes burst with flavor, complemented by a zesty lemon-herb dressing. For a satisfying side dish, try the Creamy Lemon Orzo, a delightful combination of al dente orzo pasta tossed in a velvety lemon sauce and sprinkled with grated Parmesan cheese.

If you prefer a vegetarian option, the Roasted Vegetable Skewers with Tzatziki Sauce offer a delightful medley of grilled vegetables, marinated in aromatic herbs and spices, served alongside a refreshing tzatziki sauce. And to satisfy your sweet cravings, indulge in the irresistible Chocolate Mousse, a decadent and airy dessert that will leave you swooning.

These recipes, curated with culinary expertise, are sure to impress your family and friends, transforming your meal into a memorable feast. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you utterly satisfied.

Here are our top 4 tried and tested recipes!

HERB-ROASTED LAMB

Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

Ingredients

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

LAMB MEATBALLS WITH SPICED TOMATO SAUCE

Lamb Meatballs With Spiced Tomato Sauce image

Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates. It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint. Ms. Goin first served the dish at one of her Los Angeles restaurants, and put it into ''The A.O.C. Cookbook'' (2013), devoted to that restaurant's food. A version of the dish was later introduced to the menu of her children's school. It can be cooked in an hour's time, not all of it busy, and served with pita or plain pasta, bulgur or couscous.

Provided by Sam Sifton

Categories brunch, dinner, lunch, weekday, sauces and gravies, appetizer, main course

Time 1h

Yield 4 servings

Number Of Ingredients 27

Ingredients

1 medium onion, peeled and finely diced
¼ cup heavy cream
2 egg yolks, extra-large
½ teaspoon ground cinnamon
1 teaspoon ground cumin
Pinch red-pepper flakes
Pinch cayenne pepper, or to taste
2 pounds ground lamb
Kosher salt and freshly ground black pepper
1 cup bread crumbs
¼ cup chopped parsley
1 28-ounce can whole tomatoes
3 tablespoons extra-virgin olive oil
1 small sprig rosemary
Red-pepper flakes to taste
1 medium onion, peeled and diced
½ teaspoon fresh thyme leaves
½ teaspoon ground cumin
Pinch ground cinnamon
Pinch cayenne pepper
1 bay leaf
½ teaspoon white sugar
¼ cup orange juice
1 3-inch strip of orange peel, pith removed
Kosher salt and freshly ground black pepper to taste
4 ounces feta cheese, crumbled
2 tablespoons thinly sliced mint leaves

Steps:

Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
Top with crumbled feta and scattered mint.

HERB-ROASTED LAMB RECIPE

Herb-Roasted Lamb Recipe image

Bring out the flavor of this lamb recipe with herbs like sage and thyme. This Herb-Roasted Lamb Recipe is even better when marinated overnight.

Provided by My Food and Family

Categories Lamb

Time 4h10m

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 cup dry red wine
1 cup extra virgin olive oil
3 cloves garlic, minced
3 Tbsp. chopped fresh sage
2 tsp. dried thyme leaves
1 tsp. salt
1 tsp. pepper
1 leg of lamb (3 lb.), butterflied

Steps:

Mix wine, oil, garlic, herbs and seasonings. Pour over lamb in large resealable plastic bag; seal bag. Refrigerate 2 hours or overnight to marinate, turning occasionally.
Preheat oven to 350°F. Remove lamb from marinade; discard marinade. Place lamb on rack in roasting pan.
Bake 50 minutes to 1 hour or until meat thermometer reaches 160°F (medium). Let stand 10 minutes before slicing.

Nutrition Facts : Calories 260, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 19 g

LAMB IN TOMATO SAUCE

Lamb in Tomato Sauce image

This is an adaptation of a dish my husband cooks from Libya. As with all my recipes.... adapt it to your own tastes... add a little of this or leave out a little of that.... use a little more of this or a little less of that until you find how you like it. If you like HOT stuff I bet this would be good with some peppers but I wouldn't have a clue which kind would compliment it best.

Provided by Veiled Princess

Categories Lamb/Sheep

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb lamb, cut up
4 tomatoes, diced
1 onion, diced
2 tablespoons garlic, minced
1 cup tomato sauce
1/4 cup tomato paste
salt and pepper, to taste
parsley flakes, to taste
2 tablespoons olive oil

Steps:

Heat olive oil in large sauce pan and add garlic.
Brown the lamb all over and then add the tomato and onion and toss around a bit more.
Add all the other ingredients and stir well before covering with water.
Allow to boil for a while (maybe 20 minutes) and then you can turn down on low-medium to a slow rolling boil to cook the sauce down (maybe another 30 minutes or more).
When the sauce is a little thick (not like paste but not water either) it should be done.
Be sure to check the lamb to make sure it's done in the middle before you stop cooking it.
Serve over spaghetti noodles and top it with a little parmesian cheese OR over rice or couscous.

Tips:

Choose the right cut of lamb: For this recipe, a leg of lamb or shoulder of lamb is best. These cuts are tender and flavorful, and they can withstand the long cooking time.

Marinate the lamb: Marinating the lamb in a mixture of herbs, spices, and olive oil helps to tenderize the meat and infuse it with flavor.

Brown the lamb before baking: Browning the lamb in a skillet over high heat helps to develop a rich, flavorful crust.

Use a flavorful tomato sauce: The tomato sauce is a key component of this dish, so be sure to use a sauce that is packed with flavor. You can use a store-bought sauce or make your own.

Cook the lamb until it is tender: The lamb should be cooked until it is tender and falls apart easily with a fork. This will take about 2 hours in the oven.

Serve the lamb with your favorite sides: This dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This herby baked lamb in tomato sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The lamb is tender and flavorful, and the tomato sauce is rich and flavorful. Serve this dish with your favorite sides for a complete meal that everyone will enjoy.