Best 4 Slow Lamb With Baked Provencal Tomatoes Recipes
Tantalize your taste buds with a succulent Slow-Lamb-with-Baked-Provencal-Tomatoes dish, a symphony of flavors that will transport you to the sun-kissed fields of Provence. This delectable recipe combines tender lamb shanks, slow-cooked to perfection in a rich and flavorful red wine sauce, with a medley of Provencal tomatoes baked to a sweet and tangy perfection. The dish is a perfect balance of hearty and comforting, with the lamb's natural flavors harmonizing beautifully with the aromatic herbs, spices, and tangy tomatoes. Served alongside creamy polenta or mashed potatoes, this Slow-Lamb-with-Baked-Provencal-Tomatoes is sure to become a favorite in your culinary repertoire.
In addition to the main recipe, the article also features two complementary recipes: a vibrant ratatouille and a classic crème brûlée. The ratatouille is a colorful and flavorful dish made from stewed vegetables, capturing the essence of Provencal cuisine. The crème brûlée, with its creamy custard base and caramelized sugar topping, adds a touch of elegance and sweetness to the meal. Whether you're seeking a hearty main course, a vibrant side dish, or an indulgent dessert, this article has something for every palate, making it a comprehensive guide to a delightful Provencal-inspired culinary experience.
EASY PROVENCAL LAMB
Steps:
- Preheat the oven to 450 degrees F.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- 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. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.
EASY PROVENçAL LAMB
Provided by Ina Garten
Categories Garlic Lamb Tomato Roast Quick & Easy Dinner Rosemary Winter Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 1 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.
INCREDIBLE SLOW-ROASTED LAMB
Adapted from a Jamie Oliver recipe, this is probably the best lamb I've ever tasted - it just falls apart, no need to even carve it! The original recipe used a shoulder of lamb but I used a leg of lamb. I have rosemary growing like crazy in my garden so I love recipes that use lots of it. It can be cooked on the barbecue under the hood (my preference), but can also be done in an oven. No marinating required as it is cooked slowly.
Provided by Baz231
Categories Lamb/Sheep
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go.
- Meanwhile, slash the fat side of the lamb all over with a sharp knife.
- Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper if you wish.
- Place the lamb in the tray on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb.
- Tightly cover the tray with aluminium foil and place in the barbecue with the hood closed (or in the oven).
- Immediately turn it down to 170 deg C/325 deg F and cook for 4 hours. When it's done you can pull the meat apart with two forks.
- As an option, if you want vegies you can sneak some carrot/potato/pumpkin into the pan for the last hour or so and remove them before making the gravy.
- Remove the lamb from the tray and place on a chopping board. Cover with aluminium foil, then a tea towel and let it rest while you make the gravy.
- Discard any rosemary stalks and garlic skin (leave the garlic 'meat'), put the tray on the stove and mix in the flour (add a little of the stock to make it easier if you wish).
- Add all the stock, stirring and scraping all the sticky good bits off the bottom of the tray, turn the heat down and simmer for a few minutes.
- Add the mint and the red wine vinegar at the last minute, stir and pour into a jug.
- Shred the lamb with forks to serve.
Nutrition Facts : Calories 705.8, Fat 45.8, SaturatedFat 19.5, Cholesterol 225.2, Sodium 281.9, Carbohydrate 4.9, Fiber 0.1, Sugar 1.1, Protein 64
HERBY BAKED LAMB IN TOMATO SAUCE
Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 4h20m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs.
- Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
- Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.
Nutrition Facts : Calories 595 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.51 milligram of sodium
Tips:
- Choose the right cut of lamb: For this recipe, a boneless lamb shoulder or leg is recommended. These cuts are well-suited for slow-cooking methods and will result in tender, flavorful meat.
- Trim excess fat: Before cooking, trim away any excess fat from the lamb. This will help prevent the dish from becoming too greasy.
- Use a Dutch oven or slow cooker: A Dutch oven or slow cooker is ideal for this recipe, as it allows the lamb to cook slowly and evenly. If you don't have either of these appliances, you can also cook the lamb in a roasting pan in the oven.
- Season the lamb generously: Before cooking, season the lamb generously with salt, pepper, and other desired spices. This will help develop flavor in the meat.
- Brown the lamb before cooking: Browning the lamb in a skillet before adding it to the slow cooker or Dutch oven will help develop flavor and color.
- Add plenty of vegetables: This recipe calls for a variety of vegetables, including tomatoes, onions, carrots, celery, and garlic. These vegetables add flavor and nutrition to the dish.
- Use a flavorful liquid: The liquid used in this recipe is a combination of white wine, chicken broth, and tomato juice. This flavorful liquid helps to braise the lamb and create a delicious sauce.
- Cook the lamb until tender: The lamb should be cooked until it is fall-apart tender. This will typically take 6-8 hours on low in a slow cooker or 3-4 hours in a Dutch oven.
- Serve the lamb with your favorite sides: This dish can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.
Conclusion:
This slow-cooked lamb with baked Provencal tomatoes is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The lamb is tender and flavorful, and the vegetables are packed with flavor. This dish is sure to please everyone at the table.
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