Best 3 Loin Of Lamb Wilted Spinach Carrots Rosemary Potatoes Recipes
**Unveil a Culinary Masterpiece: Roasted Loin of Lamb with Wilted Spinach, Carrots, and Rosemary Potatoes**
Embark on a delightful culinary journey with this exceptional roasted loin of lamb recipe, where tender lamb harmonizes with a symphony of flavors. Succulent lamb loin is roasted to perfection, exuding a tantalizing aroma that fills the air. Accompanying this exquisite meat are wilted spinach, adding a vibrant green hue and earthy notes, along with carrots and rosemary potatoes, providing a delightful sweetness and a hint of aromatic herbs. Indulge in this delectable dish, where each element comes together to create an unforgettable dining experience. Additionally, discover variations of this recipe, including a mouthwatering slow-cooker lamb loin, a delectable lamb loin with a flavorful herb crust, and an easy-to-make lamb loin with roasted vegetables. Explore these culinary gems and elevate your home cooking to new heights.
INSTANT POT BRAISED LAMB WITH WHITE BEANS AND SPINACH
Steps:
- Pour 2 Tbsp. oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.
- Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1-2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2-3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.
- Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice.
- Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).
LOIN LAMB CHOPS WITH OLIVES
Provided by Food Network
Time 50m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet. Lightly dust loin chops in flour; when hot, sear chops on both sides for a minute. Lower the heat and cook, uncovered, turning frequently, for 5 to 10 minutes depending on how rare you like them. Remove chops to a plate and pour out most of the fat from the skillet. Add olives, oregano and fresh lemon juice to the skillet, deglaze and reduce. Season with salt and crushed red pepper.
ROSEMARY RACK OF LAMB WITH ROASTED POTATOES AND CARROTS FOR TWO
Inspired by "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, this elegant and romantic dinner features miso butter basted hassleback potatoes and honey butter-glazed carrots. Though this recipe serves two, it can easily be increased to serve more.
Provided by Anna Stockwell
Categories Valentine's Day Lamb Dinner Carrot Potato Winter Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Rub lamb with garlic, rosemary, pepper, and 1/2 tsp. salt.
- Combine miso, paprika, 4 Tbsp. butter, and 1/2 tsp. salt in a small bowl; set aside.
- Peel potatoes. Working with one potato at a time, slice a thin sliver off one long side to make a flat bottom. Trim ends off, then slice vertically every 1/16", cutting down to 1/4" from the bottom. (To make sure you do not cut all the way through the potato, line it with chopsticks on each side to stop your knife.) Brush potatoes with miso butter, fanning slices open to get butter between each slice. Transfer to a rimmed baking sheet and roast 15 minutes.
- Remove baking sheet from oven and brush potatoes with more miso butter. Arrange lamb on baking sheet alongside potatoes and roast, brushing potatoes with miso butter halfway through, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, and the potatoes are fork-tender, 20-25 minutes. Transfer lamb to a cutting board and let rest 10 minutes, and continue roasting the potatoes if needed until fork-tender.
- Meanwhile, mix honey, coriander, and remaining 1 Tbsp. butter and 1/4 tsp. salt in a small bowl, then brush over carrots. Arrange carrots on a baking sheet and roast until lightly browned and fork-tender, 15-20 minutes.
- Slice lamb between each rib. Brush potatoes with remaining miso butter, top carrots with parsley, and serve alongside lamb.
Tips:
- To ensure your lamb is cooked evenly, use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F (57°C), and for medium, aim for 145°F (63°C).
- Don't overcrowd the pan when searing the lamb. This will prevent it from cooking evenly.
- Let the lamb rest for a few minutes before slicing. This will allow the juices to redistribute, resulting in a more tender and flavorful dish.
- If you don't have a meat thermometer, you can check the doneness of the lamb by making a small incision in the center. The meat should be slightly pink in the center for medium-rare and slightly less pink for medium.
- Serve the lamb with your favorite sides, such as wilted spinach, carrots, rosemary potatoes, or a simple salad.
Conclusion:
This loin of lamb with wilted spinach, carrots, and rosemary potatoes is a delicious and elegant dish that is perfect for a special occasion. The lamb is cooked to perfection and the vegetables are tender and flavorful. The rosemary potatoes add a nice touch of herb flavor to the dish. This dish is sure to impress your guests.
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