Best 4 Seared Lamb With A Smoky Slather Recipes
Indulge in a culinary journey with our carefully curated collection of seared lamb recipes, each offering a unique taste experience. From the classic Seared Lamb with a Smoky Slather, featuring a tantalizing blend of spices and herbs, to the innovative Seared Lamb with Chimichurri Sauce, bursting with fresh, herbaceous flavors, our recipes cater to diverse palates.
For those seeking a Mediterranean twist, the Seared Lamb with Salsa Verde offers a vibrant combination of parsley, capers, and anchovies, while the Seared Lamb with Romesco Sauce captivates with its rich, nutty flavors. If simplicity is your preference, the Seared Lamb with Garlic and Herbs delivers a timeless elegance with just a few essential ingredients.
But our culinary journey doesn't end there. We also present a delightful Seared Lamb Salad with Warm Bacon Dressing, where tender lamb pairs perfectly with crisp greens and a tangy dressing. And for a touch of exoticism, the Seared Lamb with Harissa and Yogurt Sauce introduces a North African flair with its spicy and cooling elements.
Each recipe is meticulously crafted to ensure a perfect sear, resulting in a beautifully browned exterior and a succulent, juicy interior. Whether you prefer a traditional or contemporary approach, our seared lamb recipes promise an unforgettable dining experience.
SEARED LAMB WITH A SMOKY SLATHER
Leg of lamb on the grill is a quintessential summer dish, but you don't have to forsake it in colder weather. Simply sear and roast the lamb instead, massaging it with smoky Lapsang souchong tea, funky cumin, garlic and thyme. This recipe calls for a half-leg, which should fit in your skillet. It's good, though not necessary, to let the seasoned meat marinate for up to three hours before cooking it. The oven timing is for medium-rare meat, including a temperature rise while the meat rests. But since the meat's thickness is uneven, some parts may be slightly more well-done. That's just fine, as there will be a piece for every diner's taste.
Provided by Florence Fabricant
Categories dinner, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine tea, cumin, salt, pepper, garlic, thyme leaves and olive oil, and mix well. Place lamb in a dish and rub half the tea mixture on one side. Turn it over and slather the second side. If possible, set aside at room temperature up to 3 hours.
- Heat oven to 450 degrees. Place turnips and potatoes in a saucepan of salted water, bring to a simmer and cook until tender, 15 to 20 minutes.
- As turnips and potatoes cook, place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 to 3 minutes. Place lamb in pan and sear until browned on the bottom, 1 1/2 to 2 minutes. Turn lamb and place pan in the oven. Roast for 12 to 15 minutes. An instant-read thermometer inserted in a thick part of the meat should register 120 degrees for medium-rare.
- Remove lamb to a cutting board. Place skillet back on stove. Drain turnips and potatoes, place in skillet and briefly roll them in the pan drippings to pick up some color. Transfer them to a bowl, cover and keep warm; your turned-off oven comes in handy here.
- Add wine to skillet and cook on medium, scraping the pan, until it's somewhat reduced. Whisk in butter, season with salt and pepper and turn off heat. Slice lamb and arrange on a large platter. Spoon turnips and potatoes around it. Briefly reheat the sauce, spoon it over the meat, drop a few sprigs of thyme on top and serve.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 37 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 14 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
SMOTHERED LAMB (OR PORK OR BEEF)
This is a mildly spicy dish from Madhur Jaffrey's Quick and Easy Indian Cooking. I imagine chicken would probably work in this recipe as well. I made this with beef and added some potatoes. Posted for ZWT IV.
Provided by pattikay in L.A.
Categories Meat
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Put all the ingredients except the oil, garlic and black pepper into a bowl and mix well.
- Put the oil in a large deep skillet and heat over medium-high heat. When oil is hot, put in garlic, stir till pieces turn medium brown.
- Put in the seasoned meat and stir once or twice. Turn heat to medium.
- Add one half cup of water. Stir and cover the pan and simmer for 1 to 1 1/2 hours, till meat is tender and sauce is thickened, adding more liquid if necessary. Stir occasionally.
- Sprinkle in pepper, adjust seasonings, stir and serve.
Nutrition Facts : Calories 575.7, Fat 47.3, SaturatedFat 16.6, Cholesterol 111.5, Sodium 728.6, Carbohydrate 9.6, Fiber 2, Sugar 4.7, Protein 27.8
SEARED LAMB LOIN CHOPS
Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 3
Steps:
- Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Place in skillet and cook until chops reach 130 degrees on an instant-read thermometer, about 4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.
PAN-SEARED LAMB CHOPS
A trio of garlic, rosemary and mint enhances the flavor of these chops, along with the luxuriously flavorful sauce on top.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.
Nutrition Facts : Calories 437 calories, Fat 33g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 429mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
Tips:
- Choose High-Quality Lamb: Opt for pasture-raised or grass-fed lamb to ensure a flavorful and tender result.
- Use a Meat Thermometer: This tool is crucial for achieving the perfect doneness of your lamb. Insert it into the thickest part of the meat to monitor its internal temperature.
- Sear the Lamb Properly: Searing creates a delicious crust while sealing in the juices. Make sure your pan is hot enough before adding the lamb and avoid overcrowding the pan to prevent steaming.
- Let the Lamb Rest: After searing, allow the lamb to rest for a few minutes before slicing. This helps redistribute the juices, resulting in a more succulent dish.
- Experiment with the Smoky Slather: Feel free to adjust the ingredients in the smoky slather based on your taste preferences. You can add more or less chipotle powder, smoked paprika, or garlic, depending on your desired level of smokiness and spiciness.
Conclusion:
Seared lamb with a smoky slather is a delightful dish that combines the best of both worlds - the tender texture of lamb and the rich, smoky flavors of the marinade. By following the tips provided in this article, you can easily create a restaurant-quality meal at home. Serve the lamb with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad, and enjoy a flavorful and satisfying dining experience.
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