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Lamb steaks with thyme and vegetable bundles recipe

Lamb steaks with thyme and vegetable bundles recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb

My husband was delighted with this, and I thoroughly enjoyed it. I like to use local ingredients whenever possible.

Be the first to make this!

IngredientsServes: 2

  • 400g green beans, washed and trimmed
  • 100g white asparagus tips
  • 4 thin slices dry cured ham or prosciutto
  • 2 lamb steaks
  • 1/2 teaspoon thyme
  • salt and ground black pepper
  • 1 tablespoon olive oil

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Bring a pan of salted water to the boil. Add the green beans and cook until tender, about 10 minutes. Add the asparagus tips to the boiling water, and cook until tender, about 8 minutes. Remove and drain.
  2. Divide the green beans and asparagus evenly into 4 bundles, and wrap a ham slice around each bundle, securing with a skewer.
  3. Season the lamb steaks with the thyme, salt and pepper. Heat the olive oil in a frying pan over medium high heat, add the lamb steaks and the vegetable bundles, and cook, turning occasionally, until lightly browned, about 10 minutes.

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Rosemary Garlic Lamb Chops With Cabbage

Pour the oil into a skillet and bring to medium-high heat toss in the rosemary sprigs and garlic and cook for 1 minute.

Step 2

Sprinkle both sides of the chops with salt and pepper and place in skillet.

Step 3

Cook for about 2 minutes per side until golden brown remove from heat and place in a baking pan.

Step 4

Place in a preheated 450 degree Fahrenheit oven and bake for 10 minutes remove from oven and cover with foil.

Step 5

Meanwhile add the cabbage, grainy mustard and wine and cook until wine is evaporated.

Step 6

Season the cabbage with salt and pepper to taste, add 1 cup of water and continue to cook until cabbage is softened and water is evaporated remove rosemary stems, stir in feta cheese and serve with the chops.


Lamb steaks with thyme and vegetable bundles recipe - Recipes

Whether it's basted, braised, boiled or baked, there's nothing better than a perfectly herbed piece of lamb. If you've never cooked with herbs before, or just want a brand new flavour combo to try, simply choose your favourite from the list below and cook up a feast with one of our fantastic recipes. From classic mint to beautiful blends, here's what herbs go with lamb.

Versatile mixed herbs

If you're just starting out on your flavour journey, or you simply like the convenience, we recommend a hearty shake of our mixed herb Lamb Seasoning. The expertly blended mix of mint, garlic and rosemary adds just the right balance of flavours to any lamb dish. We love this Lamb Souvlaki with Greek Salad and Tzatziki - it's just as delicious as the original street food, but with all the convenience of a midweek meal.

Mellow coriander

Wonderfully earthy coriander is a key ingredient in many curries, giving an aromatic punch of flavour to Middle Eastern-style dishes. Lamb is the perfect robust meat to stand up to the hefty spice, creating a bold and playful flavour combination. Turn your Sunday leftovers into a hearty bowl of sunshine with this Leftover Lamb Rogan Josh, served up with a generous side of sweet pilau rice.

Aromatic oregano

The perfectly fresh and fragrant taste of oregano is the go-to for many Mediterranean dishes. A great match for the vibrant cuisine of springtime treats, oregano and lamb is a pairing from heaven. Try adding a dash to your next bolognese or lamb stew for a floral kick, or break up the sticky-sweet richness of this beautiful Spicy Barbecued Lamb with a generous helping of the distinctive herb.

Bittersweet rosemary

Rosemary adds a smoky, flavourful boost to a wonderful lamb seasoning, bringing out the varied layers of flavours in rich marinades. Thoroughly infusing slow-roasted lamb with a peppery aroma, rosemary brings spring dishes deliciously to life. For an inspired take on a classic, try a Rosemary Crusted Rack of Lamb - it's a true Sunday lunch showstopper.

Refreshing mint

Of course, what list would be complete without the classic combination? Whether it's in a sauce, herb crust or simply tossed over after cooking, mint is the soulmate of beautifully roasted lamb. Our mint is picked and dried on the same day to preserve its beautiful fresh flavour, making it perfect for these Minty Lamb and Redcurrant Chops.


With orange, carrot & thyme

Serves: 4-6 people | Prep Time: 20-30 mins | Cook: 3 hours

INGREDIENTS:

2 carrots, roughly chopped
1 cup parsley, roughly chopped including stalks
10 thymes sprigs, leaves removed
2 tbsp olive oil
4-6 Meat at Billy’s Lamb Shanks
1 garlic bulb, halved
12 golden shallot onions, peeled
750ml stout
6 bay leaves
2 tbsp tomato paste
¼ cup plain flour
2 cups stock (vegetable or chicken)

TO SERVE:

Zest of 1 orange, finely grated
Extra thyme leaves

METHOD:

Place carrot, parsley and thyme in a food processor and process until finely chopped. Set aside.

Heat oil in a large casserole over medium-high heat. Season lamb well with salt. Cook, turning, for 5-7 minutes or until browned all over. Remove and set aside.

Add the whole golden shallots and garlic, and cook, stirring, for 3-4 minutes or until browned and caramelised on the edges. Add carrot mixture and cook, stirring, for 3-4 minutes until softened. Add tomato paste and stir to coat, then add flour and cook, stirring, for 1 minute – taking care not to burn.

Add the stout, scraping the bottom of the casserole with a wooden spoon to dislodge the pieces on the bottom. Add stock and bring to a simmer, then return lamb to the casserole.

Cover, roast in the oven for 2-2 ½ hrs or until tender and the meat falling off the bones. Carefully remove shanks from casserole and set aside.

Place the casserole over medium-high heat and cook for 10-15 minutes or until the sauce is reduced by half. Season with salt and pepper, then return shanks to casserole.


POMEGRANATE LAMB SHOULDER

Slow cooked lamb shoulder is one of those easy roasts that’s hard to get wrong. All you need is a little time up your sleeve. You don’t even need to carve it. It should break up easily with just a couple of spoons or forks.

Our recipe contributor, Alana Lowes, has given this lamb shoulder recipe a Middle Eastern twist with a beautiful spiced marinade featuring pomegranate molasses, that’s packed with flavour.

Freshness is brought to the dish by a chunky buckwheat tabbouleh. Apart from tasting great, this tabbouleh recipe is also gluten free.

We love to serve this with flatbreads. If you’re keen to made them yourself while the lamb is cooking away, here is Alana’s recipe for Home Made Spelt Flatbreads.

Recipe and images courtesy of Alana Lowes.

INGREDIENTS
2.4kg lamb shoulder, bone in
500ml warm vegetable stock

Lamb marinade
6 coriander stalks and roots (save the leaves for dressing)
1 tsp thyme leaves, approximately 6-7 sprigs
2 garlic cloves
2cm piece of ginger, finely grated
Zest of 1 lemon
3 tbsp pomegranate molasses
2 tbsp olive oil
1 tbsp ground cumin
1 tbsp brown sugar
2 tsp salt flakes
2 tsp coriander seeds
1 tsp ground allspice
1 tsp ground chilli

Chunky Buckwheat Tabbouleh
1 tbsp olive oil
½ cup buckwheat grains, also known as groats
1 ½ cups boiling water
2 tsp salt flakes
1 bunch parsley, leaves removed, stalks discarded
250g mini tomatoes, halved
250g mini cucumbers, finely sliced, or 1 Lebanese cucumber, finely sliced
¼ cup mint leaves, shredded
½ pomegranate, seeds removed
½ tsp sumac
1 tbsp extra virgin olive oil
Juice of 1 lemon
Salt flakes and pepper for seasoning

Quick Pickled Radishes
250g radishes, leaves trimmed and quartered
¾ cup white wine vinegar
¾ cup water
1 tbsp caster sugar
1 tsp salt flakes

To Serve
6-8 flatbreads (here’s a great recipe for Home Made Spelt Flatbreads below if you want to make them from scratch)
Yoghurt

METHOD
To prepare the marinade for the lamb, blitz all the marinade ingredients together in a food processor. Rub the marinade all over the lamb and place into a roasting pan, cover with cling wrap and put into the fridge for at least 4 hours or ideally overnight.

The next day, remove the lamb from the fridge 30 mins before cooking.

Preheat the oven to 220°C fan forced.

Remove the cling wrap from the lamb and cook uncovered in the hot oven for 10 mins.

Reduce the oven temperature to 150°C. Add the stock to the pan, gently spooning the stock over the lamb, taking are not to wash away the marinade and continue to cook covered with foil or a lid for a further 5-5.5 hrs, occasionally basting the meat with the juices and cook until the meat is coming away from the bones and easily pulled apart using a fork. Uncover the lamb and turn the heat back up to 220°C and cook uncovered for 5-10 mins to caramalise the top. Remove from the oven and set aside to rest.

Meanwhile, to make the chunky buckwheat tabbouleh, add the oil and buckwheat groats (if the groats are raw and untoasted) to a large saucepan, place over a medium heat and toast until they turn golden in colour. Turn the heat to low and add the boiling water, taking care as the water can spit and splatter. Cover and cook for 10 mins or the buckwheat is al dente in texture. Drain and rinse. Allow to cool.

Combine the remaining ingredients for the tabbouleh together in a large bowl with the cooled cooked buckwheat and stir to combine. Season with salt and pepper as desired. Set aside in the fridge until needed.

To make the quick pickled radishes, combine all ingredients and stir to dissolve the sugar. Set aside to pickle for 15-30 mins.

When the lamb has rested, remove the lamb from the roasting pan. Pull the meat away from the bones (discard the bones) and set aside on a plate.

Retain any pan juices and if needed pour a little stock in the bottom of the pan and using a whisk, stir and scrape any of the dark crust to combine with the juices. Return the meat to the roasting pan and cover with foil and set aside to keep warm in a low oven until ready to serve.

To serve, warm or cook the flatbreads in a frying pan. Serve the flatbread spread with some Greek yoghurt, topped with the lamb, tabbouleh and then garnish with the pickled radishes.

If you make this recipe, please let us know! Post a pic on Facebook or Instagram and tag us #meatatbillys.


French Onion Soup Valentine’s Day Recipe


Also, I would love for you to follow me on Instagram &ndash @lingeraroundthetable.

A presentation of both beauty and class with a simple flavor of summertime. A super easy but elegant side dish to complement any dinner party. Prosciutto is what literally brings it all together.

  • Author: Kristy Murray
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 30 minutes
  • Yield: 6 asparagus bundles 1 x
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Vegetable

Ingredients

  • 2 lbs asparagus, trimmed
  • 6 slices Prosciutto
  • Olive Oil to drizzle
  • Kosher Salt, to taste
  • Freshly Ground Pepper, to taste
  • Zest of 1 Lemon
  • Freshly Squeezed Juice from 1 Lemon

Instructions

  • Heat the oven to 450°F.
  • Remove a slice of prosciutto and half it lengthwise. Lay 6-8 asparagus stalks crosswise on the prosciutto and roll the prosciutto around the bundle of asparagus as you gently pull it tight. Place the bundles on a baking sheet.
  • Drizzle the asparagus bundles with olive oil. Sprinkle with salt and pepper and grate the lemon zest onto the asparagus.
  • Roast in a 450° F oven for 12-15 minutes. Remove from the oven, and transfer the bundles to a wire rack. Squeeze fresh lemon juice over each bundle and serve immediately.

Nutrition

  • Serving Size: 1 asparagus bundle
  • Calories: 123
  • Sugar: 2 g
  • Sodium: 759 mg
  • Fat: 8 g
  • Saturated Fat: 2g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 3 g
  • Protein: 11 g
  • Cholesterol: 25 mg

Keywords: Prosciutto Wrapped Asparagus Bundles, Prosciutto Wrapped Asparagus Recipe, Asparagus Bundles Appetizers


Mediterranean Lamb Tray Bake

Put the peppers, sweet potato, courgettes and onion in deep roasting tray and drizzle with oil and season with salt and pepper.

Mix the lamb with the herbs and fry on a medium heat for 2 minutes each side.

Add the lamb to the vegetable tray and cook for a further 10 minutes.

Mix everything up in the tray when all the vegetables are lightly charred.

Serve with fresh lemon and rosemary.

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Chicken Bundles


1. In medium mixing bowl, combine 1/4 cup of the KELLOGG'S ALL-BRAN cereal, 2 tablespoons of the nuts, pepper, sage, thyme, 3 tablespoons of the melted margarine, lemon juice, onion, pimiento and chicken. Mix well. Set aside for filling.

2. Crush the remaining 3/4 cup cereal to coarse crumbs and mix with the remaining 2 tablespoons nuts. Set aside for coating.

3. Separate dinner rolls dough into 4 squares (2 triangles each). Firmly press perforations to seal. Place about 1/3 cup filling in center of each square. Gather corners together, pinching to seal. Brush bundles with the remaining 2 tablespoons melted margarine. Roll in the coating mixture, adding additional cereal, if needed. Place on ungreased baking sheet.

4. Bake at 350° F about 25 minutes or until lightly browned and pastry is done. Serve with Creamy Mushroom Sauce, if desired.

In 1-quart saucepan, melt margarine over low heat. Stir in flour, salt, pepper and parsley flakes. Add milk, stirring until smooth. Stir in mushrooms. Increase heat to medium and cook until mixture boils, stirring constantly. Continue cooking and stirring 1 minute longer. Stir in sour cream. Cook until heated through. Do not boil.

Nutritional Facts:

This Chicken Bundles recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.


  • Lamb Kabobs 4-1/2 pounds
  • Olive oil 1/2 cup
  • Maple syrup 1/4 cup
  • Fresh rosemary, finely chopped 1/4 cup
  • Coriander seeds, crushed 2 tablespoons
  • Fennel seeds, toasted, crushed 2 tablespoons
  • Mustard seeds, crushed 2 tablespoons
  • Black pepper, cracked 2 teaspoons
  • Kosher salt 1-1/2 teaspoons
  • Fresh rosemary skewers/stems or 24 6-inch bamboo skewers soaked in water
  • Greek yogurt, plain 2 cups
  • Cucumber, peeled, seeded, diced 1-1/2 cups
  • Plum tomatoes, diced 1 cup
  • Scallions, minced 1/2 cup
  • Fresh mint, minced 2 tablespoons
  • Maple syrup 2 tablespoons
  • Pitas, 6-inch, grilled 12
  • Fresh parsley, minced 1/4 cup

In a bowl, combine oil, syrup, rosemary, coriander, fennel, mustard, pepper and salt.
Place lamb sirloin in a baking dish or very large zip lock style bags pat marinade onto lamb. Toss well to coat evenly. Cover refrigerate at least 4 hours or overnight, turning meat often, until ready to cook.
Thread 3 or 4 marinated lamb chunks (3 ounces) onto each rosemary herb or bamboo skewer, securing well. Place on sheet pan cover until ready to prepare.
In a bowl, mix yogurt, cucumber, tomatoes, scallions, mint and syrup. Cover refrigerate at least 2 hours before serving.
To serve: For each serving, grill 2 skewers of lamb, about 2 to 3 minutes per side, to desired doneness place on grilled pita bread. Spoon 1/3 cup yogurt sauce over top serve with a sprinkling of parsley.