Best 3 Lamb Creole Recipes
**Lamb Creole: A Journey Through Bold Flavors and Rich History**
Lamb Creole is a delectable dish that takes you on a culinary voyage through the vibrant streets of New Orleans. This classic Creole recipe combines the richness of lamb with a captivating blend of spices, vegetables, and aromatic herbs. As you embark on this culinary adventure, your taste buds will encounter a symphony of flavors, from the tangy tomatoes and bell peppers to the smokiness of paprika and the warmth of thyme. This versatile dish can be savored as a hearty main course, accompanied by a side of fluffy rice or crusty bread to soak up the luscious sauce. Alternatively, elevate your culinary experience by transforming it into an elegant stew, perfect for a memorable dinner party. With its captivating flavors and historical significance, Lamb Creole is a dish that will leave a lasting impression, enticing you to return for more.
MARLO THOMAS'S CREOLE LAMB CHOPS
From my celebrity recipe collection; if I can find a dinner guest who will eat lamb, I will definitely try this!
Provided by Lennie
Categories Lamb/Sheep
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole.
- Wipe out the skillet with a paper napkin or towel; put in the oil and heat.
- Add the onions and green pepper.
- Brown lightly; then add tomatoes and seasonings.
- Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops.
- Bake tightly covered for an hour in a preheated 350F oven.
CREOLE LAMB CHOPS WITH PORT WINE DEMI
Steps:
- Preparation for Creole Lamb Chops with port Wine Demi:
- In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by 1/4. Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend. Reduce again by 1/4. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.
- In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes.
- Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet. Once the lamb has blackened on all sides, rest and allow to cool completely.
- With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions.
- Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.
CREOLE CURRIED LAMB
I have not made this but it sure sounds good. Lamb stew with Plantains served over egg noodles. From Pol Martin Cookbook.
Provided by daisygrl64
Categories Creole
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- preheat oven to 350*F.
- trin fat from lamb and cut meat into 1inch cubes, set aside.
- mix spices and herbs together in small bowl, set aside.
- heat oil in ovenproof saute pan over high heat. add half cubed lamb and sear on all sides. season with salt and pepper, remove lamb from pan and set aside.
- repeat procedure for remaining lamb, set all seared lamb aside.
- add onions, and garlic to hot pan, cook 6 minutes over med-high heat. mix once during cooking.
- stir in spice mixture and cook 4 minutes. return lamb to pan and stir well. sprinkle in flour, mix and cook 5 minutes.
- add chicken stock and jalapeno pepper. season with salt. mix and bring to boil. cover and cook in oven for 1 1/2 hours.
- several minutes before stew is cooked, heat butter in frying pan over med heat. add sliced plantain and cook 1 minute on each side. gently stir plantains into stew.
- serve over egg noodles.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your dish. Use fresh, seasonal ingredients whenever possible.
- Don't overcrowd the pan: When searing the lamb, make sure to give each piece of meat enough space in the pan so that it can brown properly. Otherwise, the meat will steam instead of sear.
- Cook the lamb to the desired doneness: The internal temperature of the lamb should be 145°F for medium-rare, 160°F for medium, or 170°F for well-done.
- Let the lamb rest before serving: After cooking, let the lamb rest for at least 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Serve with your favorite sides: Lamb Creole is a versatile dish that can be served with a variety of sides. Some popular options include rice, mashed potatoes, roasted vegetables, and green salad.
Conclusion:
Lamb Creole is a delicious and flavorful dish that is perfect for a special occasion. By following the tips above, you can make sure that your lamb Creole turns out perfectly every time.
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