Easy Lamb Stew Recipe with fall-apart lamb and hearty vegetables slowly cooked in a delicious rustic broth. It’s everything you need on a cold day!

Other favorite lamb recipes are these braised lamb shanks and boneless leg of lamb recipe.

I am a huge fan of lamb! A luscious meat with a sweet, tender and juicy flavor.

It’s often reserved for special occasions, but just like my easy beef stew and Instant Pot beef stew, this lamb stew recipe is a cold season staple in our house!

Easy to make in a Dutch oven, Instant Pot, or slow cooker, it’s a true one pot meal and a classic comfort dinner your entire family will enjoy!

Ingredients for Lamb Stew

This stew recipe is full of wholesome, simple ingredients. The list may seem long, but after 10 minutes of prep, let it simmer for a delicious dish with layers of flavor.

• Boneless lamb shoulder: 2-3 pounds of boneless leg of lamb or boneless lamb shoulder work best for stewing. You’ll want to remove the mesh, trim any fat and tough tissues before cutting the meat into 1.5 inch pieces.
• Potatoes: Baby potatoes will keep their shape better and don’t need to be cut, keeping the prep time down. Yellow potatoes, red potatoes, and Yukon gold potatoes can also be used. Russet potatoes are good if you like more of a hearty stew.
• Other veggies: Carrots, celery, onion, and brown mushrooms add body to this nourishing meal.
• Oil and Garlic: Olive oil and minced garlic are used for sautéing.
• Spices and herbs: The rustic blend of dried oregano, dried thyme, salt, ground black pepper, and bay leaves add aroma and flavor.
• Tomato paste and beef broth: Adds a rich flavor to the gravy-like broth. Try to use low sodium for both. If yours are not, add less salt.
• Red wine: Any good red wine like cabernet sauvignon, shiraz, malbec or merlot will work.
• Worcestershire sauce: A secret ingredient for extra savory flavor. In a pinch, you can substitute soy sauce.

How to Make Lamb Stew Recipe

Follow these step-by-step instructions. I highly recommend to use a heavy ceramic or cast iron Dutch oven. It retains the heat well and works best for the stewing cooking method.

• Season the lamb: Preheat your large Dutch oven on medium-high heat and add 1 tablespoon of olive oil. Meanwhile, season lamb chunks with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
• Sear the lamb: Working in batches, add half the lamb to the pot and cook until golden brown, for about 7 minutes stirring a few times. Then transfer to a large plate and repeat with the remaining lamb.
• Sauté the vegetables: To the pot, add remaining 1 tablespoon of olive oil. Then add onion, celery and minced garlic. Sauté until translucent, stirring occasionally. Sprinkle in the oregano and thyme and sauté for another 30 seconds, stirring constantly. 
• Combine tomato paste and mushrooms: Add tomato paste and stir with vegetables until incorporated. This step helps give it a smooth consistency. Add mushrooms and stir.

• Make the broth and add the lamb: Add beef broth, red wine, Worcestershire sauce, bay leaves, and remaining salt and black pepper to the pot. Then add the previously browned lamb and stir.
• Let it simmer: Cover pot with the lid and bring to a boil. Reduce heat to low and simmer for 1.5 hours or until lamb is fork tender.
• Add remaining vegetables: Add potatoes and carrots to the Dutch oven. Stir and simmer for about 25 minutes or until potatoes are fork tender.
• Rest the stew: Turn the burner off and let the lamb stew sit in the pot covered for about 10 minutes. Serve hot, garnished with fresh parsley if you wish.

Serving Suggestions

With a house full of growing children, sometimes we need a little extra for those healthy appetites. We like to pair our stew with oven roasted asparagus, my favorite spinach salad or simple butter lettuce salad.

You can also serve lamb stew on top of Instant Pot white rice or Instant Pot brown rice for an extremely comforting meal.

Having a basket of crusty bread, higher in protein Greek yogurt bread or Irish soda bread is perfect for sopping up the remaining gravy.

How to Store and Reheat

Store: Store any stew leftovers in an airtight container for up to 5 days in the refrigerator.

Freeze: I personally do not freeze stew because I do not like the texture of thawed potatoes. However, you can freeze it in an airtight, freezer-safe container or resealable silicone bag for up to 3 months. Make sure to thaw in the fridge overnight or on the counter for 6 hours before reheating.

Reheat: Reheat desired amount by simmering in small pot on low heat.

FAQs

More Stew Recipes

• Chicken stew
• Chicken chickpea stew
• Ground turkey stew
• Beef stew

More Lamb Recipes to Try

• Fried lamb chops
• Air fryer lamb chops
• Lamb loin chops
• Leg of lamb recipe

Print

Lamb Stew Recipe

Easy Lamb Stew Recipe with fall-apart lamb and hearty vegetables slowly cooked in a delicious rustic broth.

Course Main Course

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8 servings

Calories 274kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 2-3 pounds boneless lamb shoulder trimmed of excess fat
• 2 pounds baby potatoes
• 2 large carrots cut in large chunks
• 3 large celery stalks chopped
• 1 large onion chopped
• 3 large garlic cloves minced
• 2 tablespoons olive oil extra virgin
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt divided
• 1 teaspoon ground black pepper divided
• 3 ounces tomato paste low sodium
• 8 ounces brown mushrooms
• 3 cups beef broth low sodium
• 3/4 cup red wine
• 1 tablespoon Worcestershire sauce
• 3 bay leaves

US Customary – Metric

Instructions

• Preheat large Dutch oven on medium-high heat and add 1 tablespoon of olive oil. Season lamb with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Add half of the lamb to the pot and cook until golden brown, for about 7 minutes and stirring just a few times. Transfer to a large plate and repeat with remaining lamb.
• Add remaining 1 tablespoon of olive oil and add onion, celery and garlic. Saute until translucent, stirring occasionally. Then add oregano and thyme, and saute for another 30 seconds, stirring constantly. Add tomato paste and stir with vegetables until incorporated. Add mushrooms.
• Add beef broth, red wine, Worcestershire sauce, bay leaves, remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, previously browned lamb and stir.
• Cover pot with a lid and bring to a boil. Then reduce heat to low and simmer for 1.5 hours or until lamb is fork tender.
• Add potatoes and carrots, stir and simmer for 25 minutes or until potatoes are fork tender.
• Turn off heat and let lamb stew stand in a pot covered for about 10 minutes. Serve hot, garnished with parsley if you wish, and a slice of Irish soda bread.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering in small pot on low heat.
• Freeze: You can freeze the stew but I personally do not like thawed potatoes texture. Freeze in an airtight container or resealable silicone bags  for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.

Nutrition

Serving: 2cups | Calories: 274kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 421mg | Fiber: 4g | Sugar: 5g

The post Lamb Stew Recipe appeared first on iFoodReal.com.

Learn how to roast perfect Boneless Leg of Lamb Recipe every time! Herb crusted and garlic stuffed, this is an easy lamb roast anyone can make!

If you have meat with bone-in, use this leg of lamb recipe. We also absolutely love our braised lamb shanks and lamb stew!

My favorite way to celebrate anything is with this boneless leg of lamb recipe. I love roasting it because it’s so easy to do but looks grande on the table!

I created this recipe about 15 years ago. I make it for Easter dinner, Holidays or whenever I need to leave a lasting impression. Works every time!

Why You Will Love This Recipe

• Easy recipe: Boneless leg of lamb is actually the easiest red meat to roast. Lamb is expensive, so I understand your fear of “screwing it up”. You will not!
• Tender juicy meat: Thanks to the precise cook times for your preferred level of doneness.
• It’s for garlic all lovers: Stuffed with over 30 slivers of fresh garlic.
• Foolproof results: This lamb recipe is 15 years old, tried and tested on our family.
• Recipe with a video: If you are more of a visual learner, video instructions will be helpful.

Ingredients for Boneless Leg of Lamb

To make this recipe you will need 6 simple ingredients you more likely have on hand right now. General rule of thumb is to plan about 1/2 pound of roasted lamb per person.

• Boneless leg of lamb: It is a leg of lamb where bone has been removed and meat rolled, tied or netted into a shape of oval roast. You can find it in many grocery stores fresh or frozen, or in a butcher shop.
• Garlic: Fresh garlic cloves make all the difference. I don’t recommend to use garlic powder.
• Dried rosemary: Dried rosemary is more convenient. However, you can use fresh rosemary if you wish and it will yield even more flavor. Or a mixture of both.
• Olive oil: Extra virgin olive oil goes well with lamb naturally. But you can also use avocado oil or grapeseed oil.
• Salt and black pepper: To season and taste.

How to Roast Boneless Leg of Lamb

• Prep: Preheat oven to 425 degrees F while you are preparing the roast. Cut garlic into thin slivers.
• Make holes in the roast: In a medium roasting pan or Dutch oven (no need for a rack but you can use one), place deboned leg of lamb roast and make about 20-30 inserts with a paring knife.
• Stuff with garlic: Stick garlic slice into each opening until you run out of garlic.
• Season with spices on both sides: Rub the roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.

Bake lamb roast uncovered according the schedule below until desired doneness when checked with a quality meat thermometer.

Meat will keep “cooking” as it rests. Please keep in mind internal temperature will rise while meat is resting after baking in the oven.

• Important to let meat rest: Remove lamb roast from the oven and let rest uncovered for 15 minutes. Do not skip!
• Remove casing: Transfer lamb roast on a cutting board. Using a sharp carving knife, remove the casing. I highly recommend to sharpen the knife before slicing, helps a lot not to destroy the roast.
• Carving roast: Slice into 1/4 inch slices against the grain. Thin slices of lamb taste better than thick ones.

To roast potatoes in fat drippings (optional but so good)

Lamb is extremely fatty meat. You will see a lot of fat and drippings at the bottom of roasting pan. Take advantage of it to make lamb and potatoes (and other veggies), so good!

• Remove some fat and drippings: Scoop out 1 cup of drippings as it is just too much and roasted vegetables will come out too greasy. Not healthy and there is enough flavor in remaining juice and fat.
• Add veggies and seasonings: I added about 2 pounds baby potatoes, 2 carrots, 1/2 tablespoon garlic powder, 3/4 tsp salt and ground black pepper to taste. Then stir to coat.
• Bake: At 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

How Long to Cook Boneless Leg of Lamb?

Here is a handy roasting times chart. Always check with a good internal meat thermometer. Cooking times are listed per 1 pound of meat.

All ovens vary due to age, electric vs. gas etc. Not to mention convection oven cooks food faster. So check earlier than later!

My best advice is for 4-5 pounds roast to check internal temperature after 1 hour and go from there. For 2-3 pounds roast, check after 45 minutes. It all comes down to checking often after a certain period of time.

Tips for Best Results

• Plan ahead: Roasting boneless leg of lamb in the oven is easy! It just needs enough cooking time. I recommend to plan ahead with this recipe. Just make sure you understand your dinner will be on the table in 2 hours if you roast lamb. I speak from my own experience.
• Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
• Bake roast uncovered: You need meat to brown on the outside, not steam. If you cover it with a lid or aluminum foil, roast will steam instead of roasting.
• Adjust for your oven: All ovens vary, I can’t stress this enough! If your oven runs hotter or takes longer to cook, adjust cook time accordingly to avoid overcooked or undercooked lamb. Rule of thumb is to start checking with instant-read thermometer 1/2 hour before end of cook time as per recipe.
• If you use a convection oven method: It cooks food faster than regular oven. To cook any recipe in a convection oven, follow this easy formula: reduce the temperature by 25 degrees F or reduce the cook time by 25%. Today some ovens even offer convection conversion completely eliminating any guesswork!

What to Serve with Leg of Lamb?

Serve sliced lamb meat on its own, or drizzled with freshly squeezed lemon juice or fresh mint jelly. We usually have lemon on hand at all times, so it rounds up meat flavors nicely.

• Sauces: Aside mint jelly and traditional gravy, chimichurri sauce adds bright tangy flavor to roasted lamb.
• Potatoes: Lamb roast would be delicious with healthy mashed potatoes, Instant Pot mashed potatoes, sweet potato mash, crispy Parmesan potatoes or this genius cauliflower mashed potatoes.
• Salads: Look for salads that are bright and colorful like traditional Greek salad, spinach avocado salad, tomato cucumber feta salad or this spinach salad recipe.
• Vegetables: Garlic green beans and baked asparagus are just classics. Also sauteed broccoli would be very nice!

How to Store and Make Ahead

Store: Refrigerate leftovers whole as a roast or sliced in an airtight container for up to 5 days. It tastes so good cold!

Freeze: Freeze leftover lamb sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator and then use as a protein in a salad for lunch, sandwich on-the-go or for lamb tacos!

Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.

FAQs

More Roast Recipes to Try

• Boneless turkey breast roast
• Sirloin tip roast
• Beef eye round roast

More Lamb Recipes

• Pan seared lamb chops
• Air fryer lamb chops
• Lamb loin chops recipe
• Grilled lamb kofta kebabs
• Garlic butter lamb chops

Print

Roasted Boneless Leg of Lamb Recipe

Perfect Roasted Boneless Leg of Lamb Recipe every time! Herb crusted and garlic stuffed, this is easy lamb roast anyone can make!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 175kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

Boneless Leg of Lamb Roast

• 4-5 pounds boneless leg of lamb
• 5-7 large garlic cloves cut into slivers
• 2 tablespoons olive oil extra virgin
• 2 tablespoons rosemary dried
• 1 1/4 teaspoons salt
• Ground black pepper to taste

Roasted Potatoes After (Optional)

• 2 pounds potatoes cubed
• 2 large carrots sliced
• 1/2 tablespoon garlic powder
• 3/4 teaspoon salt
• Ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F.
• In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 20-30 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.
• Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
• Bake uncovered according until desired doneness. Remember meat will keep "cooking" as it rests.

  °Medium Rare: 130 – 135 degrees F internal temperature – about 16 minutes/lb.

  °Medium Well: 140 – 145 F internal temperature – about 18 minutes/lb.

  °Well-Done: 150 – 155 F internal temperature – about 20 minutes/lb.
• My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.
• Remove lamb roast from the oven and let rest uncovered for 15 minutes.
• Using  a sharp knife, remove the casing and discard it.
• Slice lamb into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.

Roast Potatoes in Fat Drippings (Optional)

• Scoop out 1 cup of fat and drippings from the pan and leave in the rest.
• Add potatoes, carrots, garlic powder, salt and pepper and stir well.
• Bake at 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

Video

Notes

• Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.
• Store: Refrigerate roast whole or sliced in an airtight container for up to 5 days. It tastes so good cold.
• Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator.
• Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
• Adjust for your oven: All ovens vary. Rule of thumb is to start checking with internal meat thermometer 1/2 hour before end of cook time as per recipe.
• Meat will keep “cooking” as it rests: Please keep in mind internal temperature will rise while meat is resting after baking in the oven.

Nutrition

Calories: 175kcal | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 362mg | Fiber: 1g | Sugar: 1g

The post Roasted Boneless Leg of Lamb Recipe appeared first on iFoodReal.com.

These Instant Pot Meatballs are life-changing and can be enjoyed as a healthy appetizer or make it into a one pot meal with your favorite pasta! Ready in 20 minutes with any ground meat, with or without sauce, and there’s no browning, sauteing, or long simmering time.

Instant Pot spaghetti and Instant Pot meatloaf are other easy Instant Pot meals that I include often in our dinner rotation when life gets busy!

If you’ve never considered making meatballs in your Instant Pot, I urge you to make it happen. You will not look back because it’s a total game-changer!

Who ever thought you could have meatballs ready on your dinner table in under 20 minutes? Total! I just love Instant Pot recipes!

I have a recipe for turkey meatballs that requires the addition of zucchini to keep them moist. With the Instant Pot, the steam and moisture do not escape which locks in all the juices inside the meatballs. It’s amazing!

Why You’ll Love This Recipe

• Quick to cook: It’s so much faster than traditionally made meatballs on the stovetop. No long simmering in the sauce, but they taste like they were simmering all day!
• Still delicious: They’re so juicy, so moist, and the pressure cooker only enhances the flavor.
• No breadcrumbs: These meatballs are super healthy and gluten-free when using certified gluten-free oats.
• Make ahead: Meal prep, batch cooking, and freezer-friendly which means they’re great for more than just one meal!
• Budget friendly: Much cheaper than buying frozen meatballs from the store.
• Versatile to serve: Work in a variety of ways – for Instant Pot spaghetti and meatballs, in a sandwich, or on their own.

Ingredients for Instant Pot Meatballs

This modern day pressure cooker meatballs recipe works with any type of ground meat, whether turkey, chicken, beef, or pork, and no matter what, they come out perfectly seasoned, perfectly cooked, and super moist!

• Any ground meat: Ground turkey, chicken, beef, pork, lamb, venison etc. Forgot to thaw? Quickly defrost using Instant Pot frozen ground beef method.
• Fresh garlic and onion: I have to say that adding fresh garlic and onion produced the tastiest pressure cooker meatballs because the flavor gets infused into the sauce.
• Dried oregano, balsamic vinegar, salt, and pepper: Use what you like or have on hand. If you prefer Italian seasoning or another herb, use it. If you only have white vinegar use that instead or omit it completely.
• Tomato sauce: You only need this if you’re going to be cooking the meatballs in the sauce. Use low sodium, and whichever one is your favorite.
• Egg, oatmeal (or breadcrumbs): They are completely unnecessary but can be used for binding if you prefer. I have used uncooked quinoa as a binder before, too.

How to Make Meatballs in Instant Pot

Instant Pot Meatballs No Sauce

• Prep: Mince fresh onion and garlic with a knife, a box grater, or puree in a small food processor. Add 1/2 cup water to the bottom of the pot and place a trivet or steamer basket inside. This works for any size Instant Pot.
• Shape meatballs: Combine ground meat, grated onion, and garlic, oregano, salt, and pepper and roll into about 30 smaller golf size balls meatballs. Size doesn’t matter, within reason.
• Add meatballs as you roll them. It is OK to stack meatballs and I find dipping hands in a bowl with water helps to roll the meatballs.
• Cook on High Pressure for 7 minutes. Wait for 2 minutes and release the remaining pressure using the Quick Release method. Open the lid, meatballs are ready and you might have to separate a few meatballs from each other.

Instant Pot Meatballs and Sauce

Cooking pressure cooker meatballs with tomato sauce is very similar to the ones without the sauce minus the trivet and water.

• Prep: Add tomato sauce to any size Instant Pot. No water or trivet is needed.
• Add meatballs: Drop raw meatballs into the sauce as you roll them out. They should fit in a single layer in tomato sauce but packing them tight or on top is just as fine.
• Cook on High pressure for 7 minutes. Wait for 2 minutes and release the remaining pressure using the Quick Release method.
• Serve: Meatballs taste best if you let them stand open for 10 minutes. Then I toss them to coat in sauce by shaking the inner pot and garnishing with parsley or dill.

Instant Pot Meatballs and Pasta

And last but not least – you can make a one pot meal. Make a classic Instant Pot spaghetti and meatballs combo or use any pasta shape you have on hand!

• Cook meatballs with or without tomato sauce first as per recipe.
• Add 2 cups water and 3 cups of any dry pasta. If you cooked meatballs without tomato sauce, add it now.
• Stir gently not to break meatballs. If you add long shape pasta like spaghetti, stirring will be hard. So, break the spaghetti noodles in half and lay them in about 6 layers crisscross to prevent sticking. Top with tomato sauce, if not added yet.
• Cook on High Pressure for 5 minutes with Quick Release. Stir and serve.

Can I Cook Frozen Meatballs in Instant Pot?

Yes. Cook frozen meatballs in your Instant Pot just like you would fresh meatballs. The Instant Pot will take longer to come to pressure but the cooking time remains the same.

Variations

• Add greens: Adding chopped spinach or kale into the sauce once it’s cooked adds more nutrients and added flavor.
• To make them gluten-free: You can either completely omit any breadcrumbs or make sure to use certified gluten-free oats.
• For a low-carb meal: Serve over zucchini noodles or spaghetti squash.
• Different meat: Use ground beef, chicken, turkey, pork, or a combination.
• Add cheese: If you’re not concerned about dairy, you can add a bit of Parmesan cheese or even cheddar (like I do in Mexican meatballs) to your meatball mixture.
• Use broth: When making meatballs without sauce, use beef broth instead of water for flavor.

Tips for Best Results

• Be flexible: Pictured are meatballs made with ground turkey and no egg and no oatmeal. I have used oatmeal for beef meatballs as poultry is already quite dense when cooked. I find all meatballs taste amazing and come out juicy no matter which variation I make.
• When rolling the meatballs: Dipping your hand in cold water can help with forming the balls without the meat getting stuck to your hands.
• Don’t overcook: 7 minutes is the optimal cook time for juicy meatballs whether from fresh or frozen.

Serving Recommendations

Serve as an appetizer: This is my absolute favorite way! Transfer meatballs to a baking dish and stick a toothpick into each one. Voila.

Or serve right in the Instant Pot (with toothpicks) while keeping it on the Warm function. Easy entertaining for game day, potlucks, and serving any crowd!

BBQ meatballs: Completely switch up the dish and toss the cooked meatballs, made with no sauce, into healthy BBQ sauce, for BBQ meatballs. Serve alongside Instant Pot mac and cheese or healthy coleslaw or add them to your pizza!

For a healthy dinner: Serve on top of your favorite whole grain pasta, brown rice, or quinoa. Would even be amazing for meatball almond flour crust pizza!

For a low-carb dinner, enjoy with greens like this cucumber and tomato salad, zucchini noodles, or even a green smoothie.

In a sub or sammie: A meatball sub or sandwich makes a fun (albeit a little messy) meal for lunch or casual dinner.

How to Store

Freeze: Place raw meatballs on a baking sheet and flash freeze for a few hours. This is so they don’t stick together once kept frozen. Transfer to a Ziploc bag and freeze for up to 3 months. Cook straight from frozen.

Refrigerate leftovers: In an airtight container, meatballs can be kept in the fridge for up to 5 days. If made with pasta, keep stored for up to 2 days only, as pasta tends to get soggy.

FAQs

More Meatball Recipes to Try

• Slow cooker porcupine meatballs
• Sweet and sour meatballs
• Thai meatballs
• Turkey meatball soup
• Chicken meatballs
• Marry me chicken meatballs

More Instant Pot Recipes

• Instant Pot lasagna
• Instant Pot pot roast
• Instant Pot bolognese
• Instant Pot turkey chili

Print

Instant Pot Meatballs

These Instant Pot Meatballs can be enjoyed as an appetizer or make it into a one pot meal with your favorite pasta! Ready in 20 minutes, meatballs can be made with any ground meat.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 7 minutes minutes

Cook Time 7 minutes minutes

Pressure Up & Down Time 6 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings (5 meatballs each)

Calories 138kcal

Author Olena Osipov

Equipment

• Instant Pot
• Small scoop
• Steamer basket

Ingredients

• 1 pound ground turkey, beef, chicken or pork
• 1 large egg optional
• 1/4 cup any oats optional
• 2 large garlic cloves grated or 1 tsp garlic powder
• 2 tablespoons onion flakes or powder or 1 small onion, grated (pureed in food processor)
• 1/2 tablespoon balsamic vinegar optional
• 1/2 teaspoon oregano dried
• 1/2 teaspoon salt
• Ground black pepper to taste
• 15 ounces can tomato sauce low sodium (optional)

US Customary – Metric

Instructions

• Instant Pot meatballs without tomato sauce: In Instant Pot, add 1/2 cup water and place trivet or steamer basket inside. Set aside.
• Instant Pot meatballs with tomato sauce: Add a can of tomato sauce. No water. Set aside.
• In a large bowl, add ground meat, grated (pureed) onion and garlic, oregano, salt and pepper. Mix well with a spatula or hands.
• Using small cookie dough scoop, form 30 meatballs (it helps to dip hands in a bowl with cold water occasionally) and place them one by one inside prepared Instant Pot. It is OK to stack meatballs or just arrange them in a single layer in tomato sauce.
• Close the lid, turn pressure release valve to Sealing and pressure cook on High pressure for 7 minutes.
• Wait for 2 minutes and release remaining pressure by turning valve to Venting. Open the lid and voila.

Meatballs with Tomato sauce

• Meatballs in tomato sauce taste best if you let them stand open for 10 minutes. Then I toss them to coat in the sauce by shaking the inner pot and garnish with parsley or dill. Serve with desired whole grain and salad or dinner.

Appetizer

• Transfer meatballs in a baking dish and stick toothpick into each one. Voila. Healthy and easy appetizer right there. Or serve right in Instant Pot (with toothpicks) while Keep Warm is on.

Meatballs with Lean Ground Beef

• I wouldn't worry about this step if I had extra lean ground beef. But with lean beef or pork here is what I do. Cook meatballs on a trivet with water first. Drain liquid (broth basically) into a bowl.
• Remove trivet from Instant Pot and add tomato sauce (or not). And serve leaner and less saturated fat meatballs.
• Next day I skim and discard solidified fat from the bowl with liquid and use it as a broth in recipes. Can refrigerate or freeze.

How to Cook Frozen Meatballs

• Cook frozen meatballs in Instant Pot just like fresh. Instant Pot will take longer to come to pressure but cooking time remains the same.

How to Make One Pot Meal with Pasta

• Cook meatballs with or without tomato sauce first as per directions above or in the recipe.
• Add 2 cups water and 3 cups any dry pasta. If you cooked meatballs without tomato sauce, add it now.
• Stir everything gently not to break meatballs. If you add long shape pasta like spaghetti, stirring will be hard. So just lay broken in half noodles in about 6 layers criss cross to prevent sticking. Top with tomato sauce, if not added yet. You shouldn't worry about Burn here.
• Cook on High pressure for 5 minutes with Quick Release.

Video

Notes

Pictured are meatballs made with ground turkey and no egg and no oatmeal. I use oatmeal for beef meatballs as poultry is quite dense when cooked. I find meatballs taste amazing and come out juicy with all these variations depending what I have on hand or how tired I am.

Nutrition

Serving: 5meatballs | Calories: 138kcal | Carbohydrates: 8g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 69mg | Sodium: 360mg | Fiber: 1g | Sugar: 3g

The post Instant Pot Meatballs appeared first on iFoodReal.com.

Learn How to Cook Bacon in the Oven and say goodbye to splattered stovetops. A simple, hands-off method for perfectly crispy bacon every time!

I like cooking bacon in the oven mostly for an easy breakfast and to add to other recipes like egg white bites or salads.

I never cook bacon on the stove anymore because it’s messy and time consuming. I either use the air fryer or bake it in the oven, it’s incredibly easy and you must give it a shot!

Why You’ll Love This Recipe

• Hands off method: While bacon bakes in the oven, you’re free to cook other things, like a stack of almond flour pancakes. You don’t have to babysit it!
• No mess: No splatters all over the stove and cleanup becomes a breeze! Simply line baking tray with parchment paper to trap bacon grease, then toss.
• Convenient when cooking for a crowd: Make a large batch of oven cooked bacon without any babysitting or flipping.
• Perfect results: The bacon is evenly cooked and crispy every time. Once you know how to bake bacon in the oven, you’ll never cook it on the stove again.

Types of Bacon You Can Bake

All bacons vary and there are some tips for cooking each type. Even regular bacon comes in different sizes and thickness, and it might look a little bit different for every one of us.

Here are some pointers for baking bacon of various types.

• Regular bacon: Probably the most favored kind of bacon that has a thin texture and can be infused with various flavors such as maple or pepper.
• Thick cut bacon: Cut about 1/8″ thick, thick cut bacon produces more excess grease and takes more than 20 minutes to bake. I recommend lining your baking sheet with aluminum foil for easier clean up.
• Turkey bacon: This leaner alternative can be baked at the same temperature as regular bacon but will require less cooking time.

How to Make Bacon in the Oven

Here’s a quick summary of how to cook bacon in the oven. Just pop it in the oven and watch as your kitchen fills with the irresistible aroma.

There is a full recipe card below.

• Prep: Preheat your oven to 400 F. For easy clean up, line a large baking sheet with parchment paper and place a wire rack on top.
• Arrange bacon: Place bacon strips in a single layer on top the wire rack, the edges can touch but should not overlap.
• Bake: Set baking sheet in the oven and bake for 15-20 minutes, or until it reaches your desired level of crispness. Remember all ovens vary, so keep an eye on it!
• Serve: Carefully remove from oven and enjoy! Once bacon grease has solidified you can discard the parchment paper.

Tips for Best Results

Here are some essential tips for perfectly baked bacon every time.

• Don’t overlap bacon slices: Pieces that overlap will not crisp as well.
• To cook without the rack: If you don’t want to clean the cooling rack, you can place bacon directly on parchment paper but then you will have to drain it in a dish lined with double paper towel.
• Using aluminum foil: You can line the baking sheet with aluminum foil covering the edges for easier clean up. At the end you can just roll and toss it into garbage. I try to avoid foil because it leaches chemicals into food once heated.
• If you are discarding bacon grease: Let it solidify, it will be easier to roll parchment or foil into a ball without spilling hot bacon grease all over the baking sheet and burning yourself.
• To save bacon grease: Allow bacon grease to cool slightly, then strain through paper towel into a glass jar. See FAQs section below for how to use bacon grease in cooking.
• In any case with bacon grease: Most importantly, do not drain it into your sink, it solidifies and clogs the pipes.

What to Do with Crispy Baked Bacon?

Now that you know how to bake bacon, the serving options are almost endless. Here are some of my favorite dishes elevated by the addition of crispy bacon.

• Salads: It’s an essential ingredient in chicken egg salad, healthy broccoli salad, healthy cobb salad, or wilted spinach salad.
• Potatoes: Chop bacon into small pieces and add to Instant Pot baked potatoes, healthy potato salad or Instant Pot potato salad.
• Garnish: Crumble it over spinach salad, healthy mac and cheese or garlic green beans.
• Breakfast: Start your day with extra protein and serve crispy bacon alongside avocado toast, cottage cheese scrambled eggs or cottage cheese egg bites.
• Add crunchy texture: I love adding cooked bacon to avocado deviled eggs.
• Pizza: Create a personalized pizza using a cottage cheese pizza crust and add crumbled bacon along with your choice of other favorite toppings.

How to Store

Store: Keep leftover bacon in an airtight container and refrigerate for 4-5 days. It’s quick and easy to reheat in a microwave or air fryer.

Freeze: Place cooled bacon in a resealable Ziploc bag and freeze for up to 2 months. Use from frozen, it thaws within a few minutes.

FAQs

More Recipes with Bacon

• Bacon wrapped turkey breast
• One pot zucchini ricotta pasta with bacon
• Sauteed brussels sprouts with bacon
• Bacon wrapped asparagus

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How to Cook Bacon in the Oven

Learn How to Cook Bacon in the Oven and say goodbye to splattered stovetops. A simple, hands-off method for crispy bacon every time!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 183kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper
• Wire rack

Ingredients

• 8 bacon slices

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F, line large baking sheet with parchment paper and place a wire rack on top.
• Arrange bacon slices in a single layer on top, touching but not overlapping.
• Bake for 15-20 minutes or until desired crispness. All ovens vary, so keep an eye on your bacon!
• Remove from the oven and enjoy! Let bacon grease solidify and discard parchment paper for easy clean up.

Notes

• Store: Refrigerate cooked bacon in airtight container for up to 4-5 days. Reheat in a microwave or air fryer.
• Freeze: Freeze in a resealable Ziploc bag. Use from frozen, it thaws within a few minutes.

Nutrition

Serving: 2 slices | Calories: 183kcal | Carbohydrates: 1g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 291mg

The post How to Cook Bacon in the Oven appeared first on iFoodReal.com.

Cozy Instant Pot Ham and Bean Soup recipe with dried beans, hearty chunks of ham, and fresh vegetables in a perfectly seasoned broth. Made super easy with no soaking the beans!

Love Instant Pot soup recipes? Try a bowl of Instant Pot split pea soup with ham or Instant Pot 15 bean soup.

We just polished off a batch of Instant Pot ham and bean soup that was brimming with buttery beans, tender pieces of ham, onion, carrots, and celery. Each spoonful was heavenly and warming!

Instant Pot recipes are a game-changer, specifically for soups and stews. The high pressure creates huge flavor and there’s no long simmering so you can feel cozy sooner.

Why You’ll Love This Recipe

• Uses up Holidays leftovers: The most delicious way to use up leftover holiday ham and clean out the refrigerator. If you made turkey, you have to try leftover turkey rice soup, delish!
• Easy: Just a few minutes to pull together, no presoaking, and the pressure cooker does all the work making this a hands-off recipe.
• One pot meal: You can look forward to easy clean up because we sauté and cook in the same pot.
• Budget friendly: Dried beans are cheaper and healthier than canned beans. This soup is perfect for feeding a crowd.
• Delicious: Ham and bean soup in Instant Pot is infused with flavor, hearty, and satisfying. And if you end up with leftovers, it freezes so well.

Ingredients for Instant Pot Ham and Bean Soup

Make Instant Pot ham and bean soup with simple ingredients you most likely already have in your kitchen.

• Cannellini beans: You’ll need 1 pound dried, unsoaked cannellini beans. See notes about smaller beans in Tips section.
• Ham: I used nitrites free Maple leaf natural smoked ham. You can also use leftover ham, see options below.
• Vegetables: Onion, carrots, and celery create a base of flavor.
• Garlic: Freshly minced garlic cloves add the best flavor. Jarred garlic can work in a pinch.
• Broth: I love adding homemade vegetable broth or chicken broth, or Instant Pot chicken broth or Instant Pot beef bone broth. If using store-bought, I recommend low sodium because ham is salty.
• Spices: The rich broth is jazzed up with Italian seasoning, salt, pepper, and bay leaves.
• Oil: For frying, I used extra-virgin olive oil for taste reasons.
• Fresh herbs: I garnished with fresh parsley. Thyme or cilantro would be nice too.

How to Make Ham and Bean Soup in Instant Pot

Making ham and bean soup in pressure cooker is super simple, done in 4 steps, and on your table in less than 90 minutes!

Here’s a quick overview, there is also a full recipe card below.

• Sauté aromatics: Set Instant Pot to Sauté and wait for it to say Hot. Coat bottom of pot with oil then add onion, garlic, and celery. Sauté until veggies soften, about 3 minutes, then add Italian seasoning and sauté for 30 seconds. Hit Cancel.
• Add remaining ingredients: Add beans, ham, carrots, salt, pepper, bay leaves and broth.
• Pressure cook: Place the lid on Instant Pot, set valve to Sealing and press Pressure Cook on High or Manual for 45 minutes.
• Release pressure: Wait 10 minutes before turning pressure release valve to Venting. Add fresh parsley, stir, and serve hot.

Tips for Best Results

Here are my top tips for the most flavorful Instant Pot ham and bean soup.

• Check your beans: Try to use dried beans within a year of purchasing, and buy from a store you know keeps fresh stock. Dried beans are a great pantry item but after that first year they can fall apart while still remaining hard in the center, ending up tough and chewy once cooked.
• If using smaller beans: Like white navy beans or great Northern beans, they cook faster. So pressure cook them for 35 minutes instead of 45 minutes. Keep in mind that white navy beans are less starchy, so the broth will be less thick.
• Don’t vent right away: Avoid Quick Release when making anything with broth in your Instant Pot. Make sure to wait 10 minutes before Venting to avoid soup splatter.
• If soup thickens: Starch settles and makes soup more stew like, it’s normal. If your soup thickens just add more broth.
• If you would like to soak the beans: I did not soak my beans because they come out tender and soft from pressure cooking, however, if you soaked your beans you’ll want to pressure cook your soup for 15 minutes.

Should I Use Ham Shanks, Leftover Ham or Just Ham?

So much flavor comes from the ham, and you can use whatever you have on hand and shred or chop the meat depending on your preference.

This recipe is perfect for leftover holiday ham, or buy store-bought ham like me to satisfy ham and bean soup craving any time. You can also use smoked ham!

I’d throw in the ham bone too, if you have it, to really amp up the flavor. Ham shanks or ham hocks can be used, both add richness to the broth but shanks generally have more meat on them. If you use ham hocks, I recommend adding some chopped ham in with it.

What to Serve with Ham and Bean Soup?

The best way to cozy up with a bowl of Instant Pot ham and bean soup is with healthy cornbread muffins for dipping and a glass of wine.

We also enjoy a simple butter lettuce salad next to it or with classic toppings like a dollop of sour cream, shredded cheddar cheese, or crispy bacon.

How to Store

Store: Once soup has cooled, transfer to the refrigerator in an airtight container and enjoy leftovers for up to 5 days.

Freeze: This soup is also great for meal prep! Freeze in an airtight container, leaving room for expansion, for up to 3 months. Let it thaw in the fridge overnight or on the counter for 5-6 hours before rewarming.

FAQs

More Soup Recipes to Try

• Instant Pot minestrone soup
• Mushroom bean soup
• Instant Pot lentil soup
• Instant Pot black bean soup

Be sure to check out my collection of most popular healthy Instant Pot recipes!

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Instant Pot Ham and Bean Soup

Cozy Instant Pot Ham and Bean Soup recipe with dried beans, ham, and fresh vegetables. Made super easy with no soaking the beans!

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Pressure Up & Down Time 25 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 270kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 pound white beans dried (2 1/2 cups)
• 3 cups ham chopped, shredded or on the bone
• 1 medium onion finely chopped
• 2 large garlic cloves minced
• 2 large celery stalks chopped
• 3 medium carrots chopped
• 1/2 tablespoon Italian seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 6 cups chicken broth low sodium
• 1 tablespoon oil for frying
• 3 tablespoons fresh parsley finely chopped

US Customary – Metric

Instructions

• Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion, garlic and celery. Saute for 3 minutes, stirring occasionally. Add Italian seasoning and saute for another 30 seconds, stirring once. Press Cancel.
• Add beans, ham, carrots, salt, pepper, bay leaves and broth. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 45 minutes.
• After wait 10 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release.
• Add parsley, stir and serve hot.

Video

Notes

• Store: Refrigerate soup in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months. Thaw in the fridge overnight or on the counter for 5-6 hours.

Nutrition

Calories: 270kcal | Carbohydrates: 21g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 523mg | Fiber: 5g | Sugar: 2g

The post Instant Pot Ham and Bean Soup appeared first on iFoodReal.com.

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Make this easy one pot meal any night of the week!

Some of our other favorite summer meals are pasta with zucchini and tomatoes, chicken pasta primavera and caprese pasta.

I created this zucchini ricotta pasta recipe on a hot summer night when turning on the oven was the last thing I wanted, and I couldn’t be happier with the results!

My boys have even named this summer zucchini pasta as their new favorite pasta dinner recipe, and I agree. It’s very fresh, filling, and a perfect summer dinner with a glass of chilled white wine or rose!

Why You Will Love This Recipe

• One pot: For fuss-free, hands off cooking.
• Quick and easy: Not a 30 minute meal but it’s incredibly easy to throw together and on your table in about 45 minutes.
• Perfect for any occasion: Enjoy a cozy bowl of pasta for lunch or dinner, whip it together on a busy weeknight, or treat family and friends to a very tasty, indulgent meal.
• Versatile: You can add almost anything to pasta with bacon! Use up your garden’s bounty of veggies, toss in shredded chicken for more protein, add spice with red pepper flakes, or add fresh lemon juice at the end for a bright burst of flavor.

Ingredients for Zucchini Ricotta Pasta

Zucchini ricotta pasta uses simple and fresh ingredients including pasta, veggies, and protein.

• Bacon: I used 8 slices of regular bacon. The bacon drippings also add rich taste to the delicious pasta sauce but we won’t use all of them, don’t worry.
• Oil: I recommend extra-virgin olive oil, it is healthy and popular in pasta recipes. You can also use any oil of choice.
• Onion and garlic: White onion and fresh garlic cloves are sautéed with the oil to build flavor.
• Vegetables: Chopped zucchini and cherry tomatoes or grape tomatoes.
• Pasta: Use any short pasta like penne, corkscrew, or bow ties. You can also use gluten-free pasta or whole wheat pasta and adjust the cooking time accordingly.
• Vegetable broth: Low sodium broth creates the best sauce and best to use for this recipe because bacon has a higher salt content.
• Ricotta cheese: Use low fat ricotta cheese because there is already a lot of fat in this dish. Don’t worry, you won’t notice.
• Cheese: Adds flavor and creamy texture. I had smoked gouda but shredded mozzarella cheese would be good too.
• Seasoning: Pasta with ricotta is full of rich flavors. I kept the seasoning simple with salt, pepper, and Italian seasoning.
• Fresh basil: A popular Italian herb that tastes like summer.

How to Make One Pot Zucchini Ricotta Pasta with Bacon

Here’s an overview of how to make zucchini ricotta pasta in just one pot. There is also a full recipe card below.

• Cook bacon: Add chopped bacon to a preheated large Dutch oven or pot. Cook on medium heat until crispy, then transfer bacon to a plate and set aside. In a small bowl, drain all but 1 tablespoon of bacon fat. Later you want to discard solidified bacon fat.
• Sauté aromatics: In the same pot, add olive oil, onion and garlic. Sauté for 4 minutes, stirring occasionally. Add Italian seasoning and sauté for another 30 seconds.
• Add pasta and zucchini: To the large pot, add zucchini and pasta, then stir to coat.

• Cook pasta: Add in the broth, salt and pepper, and stir to combine. Cover the pot and bring to a boil. Reduce heat to low and simmer for 5-8 minutes for al dente pasta, stirring a few times.
• Finish the pasta: Turn off heat and leave the pot on the same burner. Add previously cooked bacon, ricotta cheese, gouda cheese, tomatoes and basil. You can save some cheese and basil for garnishing, if you’d like. Gently stir the pasta until combined and cheese melts, it should be creamy.
• Garnish and serve: Garnish to your liking and serve this summery pasta hot.

Tips for Best Results

Here are some good quality tips for one pot zucchini ricotta pasta with bacon.

• Use pasta with crevices: Short, textured pasta holds the creamy sauce better than longer noodles because it can make its way into all the crevices.
• Add flavorful cheese: Cheese is my favorite addition to pasta! Add parmesan cheese, asiago cheese, Havarti, or Swiss cheese for more flavor.
• Substitute ricotta with cottage cheese: Cottage cheese is all the hype right now, this pasta dish will be just as creamy with low fat cottage cheese.
• Don’t overcook pasta: The key to the perfect pasta is cooking it al dente. Overcooked pasta will get soggy.
• Stir pasta while cooking: To prevent it from sticking to the bottom of the pot.
• Using leftover bacon: If you made baked bacon in the oven, you can use that. And if you didn’t save bacon fat, just use extra virgin olive oil instead.

What to Serve Zucchini Ricotta Pasta with?

A big bowl of zucchini ricotta pasta is a satisfying and filling meal on its own, and the perfect weeknight meal when life is crazy busy.

If you would like to add something small, a basket of crusty bread, leafy greens like spring mix salad or baby kale salad, or garlic green beans make great side dishes.

Or serve the pasta as the side dish alongside a simple protein such as pan fried chicken breast or grilled shrimp skewers.

How to Store

Store: Transfer cooled pasta leftovers in an airtight container and refrigerate for up to 2 days.

Reheat by adding it to a pot with a splash of water and simmer on low.

Freeze: Pasta generally does not freeze well so I do not recommend freezing this dish.

FAQs

More Pasta Recipes to Try

• Cottage cheese pasta
• Lemon chicken pasta
• Chicken spinach pasta
• Healthy hamburger helper

More One Pot Pasta Recipes

• One pot spaghetti
• One pot lemon chicken orzo
• Ground turkey and broccoli pasta
• Taco pasta
• Tuscan chicken pasta

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One Pot Zucchini Ricotta Pasta with Bacon

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Easy one pot meal!

Course Dinner

Cuisine North American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 724kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 8 slices bacon coarsely chopped
• 1 tablespoon olive oil extra virgin
• 1 large onion finely chopped
• 3 garlic cloves minced
• 1 tablespoon Italian seasoning
• 2 large zucchini coarsely chopped
• 1 pound pasta like penne, corcscrew or bow ties
• 4 cups vegetable broth low sodium
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 16 ounces low fat ricotta cheese or cottage cheese
• 1 1/2 cups gouda cheese or mozzarella cheese shredded
• 3 cups grape or cherry tomatoes chopped
• 1/2 cup fresh basil finely chopped

US Customary – Metric

Instructions

• Preheat large Dutch oven on medium heat, add bacon and cook until crispy. Transfer bacon on plate and set aside. In a small bowl, drain all but 1 tablespoon of bacon fat.
• Return pot on the stove and add olive oil, onion and garlic. Saute for 4 minutes, stirring occasionally. Add Italian seasoning and saute for 30 more seconds, stirring often.
• Add zucchini and pasta and stir to coat. Add broth, salt and pepper; stir, cover and bring to a boil. Then reduce heat to low and simmer pasta for 5-8 minutes or until al dente, stirring a few times.
• Turn off heat. Add previously cooked bacon, ricotta cheese, gouda cheese, grape tomatoes and basil. Gently stir pasta. It should be creamy. You can also save some cheese and basil for garnishing at the end.
• Serve immediately with more cheese and basil, red pepper flakes and crusty bread, if desired.

Notes

• Store: Refrigerate pasta leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of water and simmer on low.
• Freeze: Do not freeze. Pasta generally does not freeze well.

Nutrition

Calories: 724kcal | Carbohydrates: 74g | Protein: 40g | Fat: 30g | Saturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 766mg | Fiber: 5g | Sugar: 11g

The post One Pot Zucchini Ricotta Pasta with Bacon appeared first on iFoodReal.com.

This Instant Pot Ribs Recipe makes fall off the bone, tender and delicious ribs in under 1 hour! Ribs in Instant Pot are ready in fraction of the time of your traditional ribs.

Other Instant Pot family favorites are Instant Pot carnitas, Instant Pot pork chops and honestly, we love all these summer Instant Pot recipes.

Why Cook Ribs in Instant Pot?

Instant Pot ribs are a favorite any time of the year, but especially in summer when I don’t want to overheat the kitchen!

• It’s a much faster and easier way to cook pork ribs.
• They’re succulent and very tender.
• You can customize the seasoning to your liking.
• This easy Instant Pot ribs recipe can make a lot at a time and they make great leftovers.
• Instant Pot doesn’t heat up the kitchen for hours.
• Perfect for BBQs, potlucks, and game day parties.
• No need to turn on the BBQ.

Ingredients for Instant Pot Ribs Recipe

To make ribs in Instant Pot, you will need just a few simple ingredients. You can use store-bought BBQ sauce but I also include a homemade BBQ sauce recipe as well.

• Pork ribs: We are talking about pork ribs. Beef ribs are a whole other thing! See more below.
• Dry rub: Chili powder, smoked paprika, onion powder, pepper, and salt.
• BBQ sauce: You can use store-bought BBQ sauce, this healthy BBQ sauce or hawaiian BBQ sauce. BBQ sauce brands that contain low sugar are Stubb’s, Primal Kitchen, and Annie’s. They are made with recognizable ingredients and with no high fructose syrup on the list.

How to Cook Ribs in Instant Pot

Here is a quick overview how to cook ribs in Instant Pot. Instant Pot method gives you tender, juicy texture with minimal effort. Full recipe card is located below.

Remove the membrane: The pork ribs you purchase may or may not have a membrane. It is shiny connective tissue at the back of the ribs that hold them together.

You want to slide a butter knife or handle of a spoon under to loosen it up a bit and then pull. If slippery, hold on with a paper towel, remove and discard both.

Season pork ribs with dry rub: Sprinkle a blend of chili powder, smoked paprika, onion powder, salt, and pepper on both sides of the ribs. I recommend sprinkling spices instead of rubbing because a lot ends up sticking to your fingers and not meat.

Prep the Instant Pot: To the bottom of Instant Pot, add trivet and 1 cup cold water. Trivet helps to lift ribs out of the water. And it doesn’t matter if the trivet has handles or not.

Pressure cook ribs in Instant Pot: Place curled up and coiled rack of ribs in Instant Pot, close the lid and set the release valve to Sealing position. Press Pressure Cook on High pressure or Manual button for 25 minutes.

Release pressure and carefully remove the ribs: After 25 minutes is up, wait 15 minutes and then release the remaining pressure by turning the valve to Venting position. You can also go with Natural Release all the way for even more tender Instant Pot ribs recipe.

Carefully remove ribs from the Instant Pot with tongs onto large baking sheet. Be careful as ribs are super tender and it is tricky not to break them in half. If they do break, it is OK since we will slice them anyways.

Brush ribs with BBQ sauce and broil: Broil cooked BBQ sauce brushed ribs under preheated broiler at 500 degrees F for 5 minutes on the middle rack.

This step is optional and how much pressure cooker ribs will caramelize depends on the barbecue sauce you use.

What Types of Ribs Are Best to Use?

Feel free to cook any type of pork ribs in Instant Pot. Here are a few of our favorites and recommendations.

• Baby back ribs: My preference is towards cooking baby back ribs in pressure cooker. These are ribs cut from the top of the rib cage and have less meat on them. They are also easy to find in any grocery store.
• Spare ribs: Spare ribs are more meaty with more marbling between the bones than baby back ribs. They also have less meat on top.
• Frozen ribs: Cooking frozen ribs in Instant Pot is possible! Make sure to cut your frozen baby back ribs or frozen spare ribs into smaller sections, so they fit in your Instant Pot. Also, run them under cold water, dry and then sprinkle with spices. Otherwise the dry rub will not stick to the meat.

How Long to Cook Ribs in Instant Pot?

How long to cook ribs in Instant Pot depends on the type of ribs you have. Both spare ribs and baby back ribs are cut from different areas which means they have different amounts of meat on them. Spare ribs need more time because they are meatier.

I have included this handy chart for your quick reference. Cook your ribs in a pressure cooker as per this table and always use 15 minutes Natural Release or let the pressure subside on its own completely.

Why Are My Ribs Tough in Instant Pot?

If your Instant Pot ribs come out tough it is probably because you didn’t cook them long enough. Another reason can be the size of the ribs. It is also important to release the pressure on Instant Pot naturally for at least 15 minutes.

To avoid tough ribs in Instant Pot next time, let the pressure subside on its own completely, cut ribs into smaller sections or try different brand or type of ribs. Sometimes it is a problem of ribs themselves.

How Much Liquid Do You Put in the Ribs in Instant Pot?

With Instant Pot recipes, it is always recommended to add at least 1 cup of liquid. To make ribs in Instant Pot, you need to add 1 cup of water, broth or you can even try apple juice or apple cider (don’t confuse with apple cider vinegar).

What Do I Serve with Instant Pot Ribs?

Serve traditionally: Serve ribs with mashed potatoes or Instant Pot potato salad, creamy healthy coleslaw or vinegar coleslaw, and Instant Pot corn on the cob.

The day I tested this recipe, I also made fresh and crunchy Asian chopped salad. This exotic coleslaw went so well with ribs!

Other side dish ideas: Instant Pot mashed potatoes, Instant Pot baked beans or Instant Pot baked potatoes, if you have 2 Instant Pots like me.

And oh, avocado corn salad would be fantastic!

How to Store and Reheat

To store: Refrigerate Instant Pot ribs leftovers in an airtight container for up to 5 days.

Freeze: Freeze cooked and cooled sliced ribs in an airtight container for up to 3 months.

Keep warm for parties: Just remove a bit of liquid from the pressure cooker, so it sits below the trivet. Stack cut up ribs, close the lid and press Keep Warm button. Ribs in pressure cooker will stay warm for up to 10 hours. Perfect for potlucks and outdoor summer parties. Plus your kitchen stays cool!

To reheat: If it is a small amount of Instant Pot ribs you need, you can just pop them in the microwave. If it’s a full rack, place ribs in Instant Pot on a trivet along with 1/2 cup water. Press Saute, close the lid, and let it simmer for 3 minutes. Then press Cancel and let ribs warm through with steam for 5 minutes.

This way sauce and ribs will not dry out and you will avoid using more sauce. But who can resist adding more BBQ sauce anyway?! Enjoy!

FAQs

More Instant Pot Recipes to Try

• Instant Pot BBQ chicken
• Instant Pot shrimp boil

Browse all Instant Pot healthy recipes.

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Instant Pot Ribs Recipe

This Instant Pot Ribs Recipe makes fall off the bone, tender and delicious ribs in under 1 hour! Ribs in Instant Pot are ready in fraction of the time of your traditional ribs.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Pressure Up & Down Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 519kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 2 racks baby back ribs
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup BBQ sauce I use Stubb's or homemade healthy BBQ sauce

For Homemade BBQ Sauce (optional):

• 1 cup cold water
• 6 oz can tomato paste low sodium
• 1/2 cup applesauce
• 3 tablespoons molasses
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon prepared yellow mustard
• 1 teaspoon salt
• 1 teaspoon liquid smoke
• 1/8 teaspoon cayenne pepper

US Customary – Metric

Instructions

• In a small bowl, add chili powder, smoked paprika, onion powder, pepper, salt and stir with a fork. Set aside.
• Remove membrane from the back of the ribs by sliding butter knife or spoon handle under. If slippery, use paper towel to pull off membrane. Some ribs might not have it.
• Sprinkle each side of the ribs with spice mixture. Don't rub as a lot of seasonings will end up sticking to your fingers.
• In Instant Pot, add 1 cup water and place trivet inside. Place ribs in Instant Pot, on their side and curling in a circle. Close the lid, set pressure valve to Sealing and press Pressure Cook on High or Manual for 25 minutes.
• (Optional) Homemade BBQ sauce: While ribs are cooking, combine water, tomato paste, applesauce, molasses, apple cider vinegar, honey, onion and garlic powders, mustard, liquid smoke and cayenne pepper in a small pot and stir. Bring to a boil and cook half covered on low heat for 10 minutes. Set aside.
• After 25 minutes cook time is over, wait 15 minutes and then turn the valve to Venting position to release remaining pressure. Or let pressure release on its own.
• Preheat broiler to 500 degrees F and position oven rack in the middle. Line baking sheet with parchment paper.
• Open the lid, remove ribs carefully using tongs and place on baking sheet. Ribs will be very tender and probably will fall apart in half, no worries. Brush top and sides with generous amount of BBQ sauce and broil for 4-5 minutes.
• Serve ribs traditionally with mashed potatoes and corn on the cob.

Video

Notes

• Keep warm: You can put ribs back in Instant Pot on a trivet and Keep warm for up to 10 hours. Perfect for parties, summer BBQ, beach picnics etc.
• Store: Refrigerate rib leftovers in an airtight container for up to 5 days.
• Reheat: Small portion use microwave. If it’s a full rack, place in Instant Pot on a trivet along with 1/2 cup water. Press Saute, close the lid and let it simmer for 3 minutes. Then press Cancel and let ribs warm through with steam for 5 minutes. This way sauce and ribs will not dry out.

Nutrition

Calories: 519kcal | Carbohydrates: 21g | Protein: 23g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 692mg | Fiber: 3g | Sugar: 15g

The post Instant Pot Ribs Recipe appeared first on iFoodReal.com.

This Leg of Lamb Recipe is infused with rosemary and garlic, then oven roasted to perfection until tender. Easy recipe for your next Sunday dinner, Easter or holiday meal.

Also here is how to roast boneless leg of lamb.

Add a dazzling centerpiece to your table with this leg of lamb recipe. We love turkey roast and beef roast, but delicious roasted leg of lamb is our Easter tradition.

Many feel intimidated when it comes to lamb but I can tell you it is one of the easiest cuts of meat to cook. The secret is not to over cook it because lamb is naturally tender and flavorful. Stick with me and I will show you how to roast leg of lamb to perfection.

What Is a Leg of Lamb?

Bone-in leg of lamb comes from the hind legs of the animal. It is the large thigh part of the leg, usually weighing 5 to 7 pounds, and is more flavorful than boneless leg of lamb.

It is mostly sold without the shank attached, but you can purchase one with the shank known as “American leg” or “shank-on leg” if you want a more traditional presentation.

Tips for Buying Leg of Lamb

Here are my valuable tips for selecting the best leg of lamb roast.

• Buy from a reputable butcher: Because it is a more expensive cut of meat, I recommend buying from someone you trust. You can ask questions and the meat will likely be from local farms.
• Ask him to trim the fat: For a less gamey taste. A little bit of fat is good to insulate the meat and keep it tender but too much can have a strong flavor.
• Be sure to buy market weight lamb: This means no baby lambs or older lambs that would have a tougher meat.
• If you buy fresh or frozen leg of lamb from the grocery store: Most grocery stores have lamb leg in their meat department and it is good for this leg of lamb recipe. More likely it comes from New Zealand or Australia, which is fine to use too.

Should I Marinate a Leg of Lamb?

Roasted leg of lamb is tender and does not have to be marinated. I always season the lamb with fresh herbs and spices for the best flavor. My favorite seasonings are garlic and rosemary, for this leg of lamb recipe I added thyme and Dijon mustard for a richer taste.

I recommend making shallow diamond cuts on top before applying the rub mixture. Scoring helps tenderize the meat, increases flavor and gives the outer edge a brown crispy skin.

Should Leg of Lamb be Cooked Fast or Slow?

For rave worthy presentation and taste, leg of lamb roast should be cooked one of two ways.

I like roasting in the oven until the inside is perfectly pink and juicy with an internal temperature of 130 F. You can also roast slowly for hours until you have very tender, fall apart meat. You can use your slow cooker but oven roasting is ideal.

Internal Temperature Guide for Roasted Leg of Lamb

The amount of time it takes to roast leg of lamb depends on your desired doneness. I’ve included a simple time chart as a guideline but there are a few factors to keep in mind.

Lamb will keep cooking after you take it out of the oven and the internal temperature will rise as it rests. Your lamb leg may roast slower or faster depending on your oven.

Ingredients You Will Need

To make leg of lamb recipe you need 7 day to day simple ingredients.

• Bone-in leg of lamb: Mine was about 5 pounds. Be sure to bring it to room temperature before roasting for even cooking and an accurate temperature reading.
• Olive oil: For making the spread. Extra-virgin olive oil goes well with lamb but you can also use avocado oil.
• Dijon mustard: One of my favorite condiments for lamb and adds a mild spicy kick to the dish.
• Garlic: Use freshly minced garlic cloves for best results.
• Fresh herbs: Fresh rosemary and fresh thyme add an aromatic savory flavor and is the perfect combination for lamb.
• Salt and pepper: To season and taste.

How to Cook Leg of Lamb Recipe

Here is a step-by-step photo overview on how to cook a perfect lamb roast. There is very little prep time needed.

• Prep: Start by preheating your oven to 350 F and place a rack in your roasting pan.
• Score lamb: Use paper towel to pat dry leg of lamb then make shallow cuts on top. Place on your prepared baking rack.
• Combine herbs and spices: Add olive oil, Dijon mustard, garlic, rosemary, thyme, salt and pepper to a small bowl and mix.

• Season lamb: Rub the sauce over the leg. You’ll want most of the mixture to be on top, then cover the sides and a bit on the bottom.
• Roast uncovered: Roast leg of lamb in the oven until your preferred doneness. Refer to the time chart and remember to check the internal temperature often using an instant-read thermometer. Broiling at the end is optional for a golden-brown crust.
• Rest and carve: Remove roast from the oven and rest for 15 minutes uncovered to allow juices to settle. Use a sharp knife and slice. I find it easiest to start at the meaty part and cut perpendicular to the bone.

Serving Recommendations

I love serving this leg of lamb recipe alongside our favorite holiday side dishes like creamy mashed potatoes, a fresh salad, and seasonal vegetables.

Asparagus: Is one of our favorite veggies to pair with leg of lamb and easy to make. You can air fry asparagus, roast asparagus or broil asparagus.

Salads: Spinach avocado salad pairs wonderfully and is delicious with fresh berries for extra sweetness. Browse my healthy salad recipes for more ideas.

Potatoes: Mashed potatoes is a family tradition when it comes to special occasions. Roasted potatoes, cauliflower mashed potatoes, and zucchini potato bake are also great options.

Sauces: Drizzle with fresh lemon juice or mint jelly on top. Make a rich gravy using the brown bits and pan drippings. Or add a tangy flavor with chimichurri sauce.

If you have any leftovers, cold lamb makes a delicious sandwich or salad topper!

How to Store and Reheat It

Store: Store sliced lamb roast in an airtight container and keep in the refrigerator for up to 5 days.

Reheat in the oven at 350 F. Place it in a covered baking dish to avoid over drying.

Freeze: Cut sliced lamb into bite size pieces, store in an airtight container and keep in freezer for up to 3 months. Thaw in refrigerator overnight before serving cold or reheating.

FAQs

More Lamb Recipes to Try

• Boneless leg of lamb recipe
• Lamb shanks recipe
• Lamb stew recipe
• Pan fried lamb chops
• Air fryer lamb chops

Print

Leg of Lamb Recipe

This Leg of Lamb Recipe is infused with rosemary and garlic, then oven roasted to perfection until tender. Perfect for Easter or Sunday dinner.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10

Calories 225kcal

Author Olena Osipov

Ingredients

• 5 pounds bone-in leg of lamb brought to room temperature for 1 hour
• 3 tablespoons olive oil extra virgin
• 1 tablespoon Dijon mustard
• 4 large garlic cloves minced
• 2 tablespoons fresh rosemary minced
• 2 tablespoons fresh thyme minced
• 2 teaspoons salt
• 1 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and fit roasting pan with a rack. Set aside.
• In a small bowl, combine olive oil, Dijon mustard, garlic, rosemary, thyme, salt and pepper. Mix well with a spoon.
• Pat dry leg of lamb with paper towels and make shallow cuts on top in a diamond pattern. Place on previously prepared baking rack and rub mixture mostly on top and covering the sides and bottom a bit.
• Bake leg of lamb uncovered according below timechart until desired doneness. Remember meat will keep "cooking" as it rests.

  °Medium Rare: 130 – 135 degrees F internal temperature – about 20 minutes/lb.

  °Medium Well: 140 – 145 F internal temperature – about 25 minutes/lb.

  °Well-Done: 150 – 155 F internal temperature – about 30 minutes/lb.
• My best advice for 5 lbs leg of lamb is to check internal temperature after 1 hour and go from there. For 2-3 lbs leg of lamb, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end. You can also broil it for a bit at the end.
• Remove lamb roast from the oven and let rest uncovered for 15 minutes.
• Using  a sharp knife, slice leg of lamb perpendicular to the bone starting with the meaty part most accessible to you. No hard rules.
• Serve roasted leg of lamb warm at a celebration table or use cold leftovers in sandwiches or salads.

Notes

• Store: Refrigerate leftover sliced roast in an airtight container for up to 5 days. It tastes so good cold.
• Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator.
• Reheat: To avoid over drying, reheat at 350 F in the oven while covered in a baking dish.
• If you would like to add baby potatoes, toss them with some olive oil, salt and pepper and spread around the lamb roast 45 minutes before expected finish time. Just do it with lamb out of the oven so you don’t let all the heat escape with oven door open.

Nutrition

Calories: 225kcal | Carbohydrates: 1g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 571mg | Fiber: 0.4g | Sugar: 0.03g

The post Roasted Leg of Lamb Recipe appeared first on iFoodReal.com.

Other lamb chops recipes we love are pan fried lamb chops and lamb chops in air fryer.

What Are Lamb Loin Chops?

Lamb loin chops are very tender with a rich and gamey flavor. This cut of lamb comes from the waist, looks like a mini T-bone steak and is meatier than rib chops.

Ingredients for Lamb Loin Chops Recipe

A short list of simple ingredients enhances the natural, rich flavors of this restaurant quality lamb loin chops recipe.

• Lamb: I used 2 pounds of bone-in lamb loin chops which gave me 8 mini steaks.
• Fresh garlic: Use freshly minced garlic for the most aromatic taste.
• Fresh thyme: Compliments the lambs natural flavor and adds a pop of color. Fresh rosemary, mint, parsley, and oregano are also excellent options.
• Fresh lemon juice: Is mixed with the oil and fresh herbs, so it infuses into the lamb as it cooks and brightens up every bite.
• Olive oil: To season the lamb loin chops and give them a gorgeous sear.
• Seasoning: Salt and ground black pepper is all you need for this simple lamb loin chop recipe.

How to Cook Lamb Loin Chops

Follow these easy steps on how to cook lamb loin chops recipe at home that are perfectly juicy.

• Make marinade: Add thyme, lemon juice, and olive oil to a small bowl and stir. Set aside.
• Season lamb: Use paper towel and pat each loin chop dry to help the seasoning stick. Season both sides with salt and pepper.

• Pan-sear lamb: Preheat your large skillet on medium heat and add 1 tablespoon oil. Working in batches, add 4 lamb loin chops and pan fry each side. Use a meat thermometer to check your desired level of doneness, I cooked mine for 3-5 minutes per side. Transfer to a platter and repeat with the remaining lamb chops.
• Add seasoning: Bring the heat down to low and add all lamb chops into the skillet. Evenly distribute lemon thyme sauce on top and turn twice to coat both sides. Sauté for 30 seconds until garlic becomes fragrant.
• Garnish: Add more fresh thyme and serve immediately with your choice of side dish.

How Long to Cook Lamb Loin Chops?

For the most tender, mouthwatering lamb I recommend a rosy medium-rare where the internal temperature is 135 degrees F.

Here is a handy guide to show you how long to cook lamb loin chops. Use an instant read thermometer to check for your desired doneness.

Tips for Best Results

Use this lamb loin chop recipe and my tried-and-true tips for restaurant-quality flavors in your very own kitchen.

• Bring lamb loin chop to room temperature: Pull lamb out of the fridge 20-30 minutes before cooking. This allows the meat to relax and cook evenly.
• Use cast iron skillet: A cast iron skillet gets screaming hot and stays hot making it the best kind of pan for searing meat until crusted, golden, and delicious.
• Make sure the skillet is hot: It’s best to preheat your skillet on low to medium heat until it’s evenly heated. Once a few drops of water sizzle and dance the pan is hot enough.
• Pan sear lamb loin chops in batches: To cook more evenly and create a beautiful crust, leave a bit of space between each chop.
• It’s important to use meat thermometer: When lamb is overdone it will be tough and dry, and undercooking will be chewy. Insert a meat thermometer to the center of the thickest part to ensure it reaches your desired internal temperature.

What to Serve Lamb Loin Chops With?

Pan-seared lamb loin chops recipe is an elegantly flavored, easy main dish and best served with healthy, flavor-packed side dishes.

Asparagus: You can air fry asparagus, oven roast asparagus or broil asparagus to go with lamb.

Salad: Fresh spinach avocado salad is a delicious side or appetizer. For a Mediterranean inspired dish try my Mediterranean pasta salad.

Potatoes: We love making creamy mashed potatoes or crispy Parmesan potatoes for a complete fancy dinner.

How to Store and Reheat

Store: Tightly wrap any leftovers with plastic wrap and set in the refrigerator for up to 4 days. Then reheat in a hot skillet to re-crisp the edges on both sides.

Freeze: Freeze for up to 3 months in an airtight container or individually wrapped, then placed in a freezer safe bag.

FAQs

More Lamb Recipes to Try

• Boneless leg of lamb recipe
• Leg of lamb recipe
• Lamb shanks recipe
• Lamb stew recipe

Print

Lamb Loin Chops Recipe

Tender Lamb Loin Chops are pan seared until golden and seasoned with fresh lemon and thyme. Perfect for weeknights or holidays.

Course Main Course

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 770kcal

Author Olena Osipov

Equipment

• Cast iron skillet

Ingredients

• 2 pounds lamb loin chops
• 2-3 large garlic cloves minced
• 1 tablespoon fresh thyme finely chopped + more for garnish
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra virgin olive oil divided
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Pat dry lamb loin chops with paper towels and season with salt and pepper on both sides. Set aside.
• In a small bowl, add thyme, lemon juice and 1 tablespoon olive oil. Stir and set aside.
• Preheat large cast iron skillet on medium heat and add 1 tablespoon olive oil. Add 4 lamb loin chops and pan fry for 3-5 minutes per side using a meat thermometer to check for desired level of doneness. Transfer to a platter and pan fry remaining 4 lamb chops. Transfer to a platter.
• Reduce heat to low and add previously cooked lamb chops back into the skillet. Spoon lemon thyme sauce on top and turn each lamb chop twice to coat both sides in it. Saute on low heat for 30 seconds to let garlic become fragrant a bit.
• Garnish lamb loin chops with extra fresh thyme and serve immediately.

Notes

Store: Refrigerate leftover lamb loin chops in an airtight container or tightly wrapped in plastic wrap for 4 days. Reheat in a hot skillet for a few minutes per side to get those crispy edges again.

Freeze: Freeze in an airtight container or wrap individually in plastic wrap then store in a freezer safe bag. Freeze for up to 3 months.

Nutrition

Serving: 2lamb loin chops | Calories: 770kcal | Carbohydrates: 1g | Protein: 37g | Fat: 67g | Saturated Fat: 28g | Cholesterol: 168mg | Sodium: 564mg | Fiber: 0.4g | Sugar: 0.1g

The post Lamb Loin Chops with Lemon and Thyme appeared first on iFoodReal.com.

It is on par with this fancy but easy boneless leg of lamb recipe and lamb stew recipe.

What if I told you you could prepare top notch braised lamb shanks at home even if you never cooked lamb?! I slow cooked this recipe one Sunday afternoon and all of my men couldn’t stop raving about it asking when is next time?! “Always hungry”.

Lamb shanks come from the bottom section of the lamb leg just below the knee. It is a tougher cut of meat that benefits from slow cooking method. Depending where you live, they can be affordable or on a pricier side. But you can buy lamb shanks in any grocery store or butcher shop!

Regardless, I highly recommend to make this braised lamb shank recipe for your next Sunday dinner or any of special occasions, and you will save a ton of money down the road by skipping your favorite restaurant.

Ingredients and Notes

For this lamb shank recipe you will need a few simple ingredients. The list might seem long but they are all basic ingredients and I provide you with substitutions below.

• Lamb shanks: 3-4 lamb shanks which weigh about 1.5-2 pounds. More likely, you can find 3 lamb shanks in a vacuum sealed packaging at the grocery store. They can be sold fresh or look in a freezer section. Visiting local butcher shop is always a good idea.
• Vegetables: Please use what you have on hand. I prefer onion, carrots and shiitake mushrooms. Brown mushrooms, dried mushrooms would be great too. Also can use celery and garlic.
• Beef stock: Quality beef broth is key in this braised lamb shanks recipe. I like to use this beef base.
• Tomato paste: To thicken the braising liquid and the sauce at the end.
• Red wine: Any good red wine like cabernet sauvignon, shiraz, malbec or merlot will work.
• Balsamic vinegar: Helps to make more rich sauce. You could also substitute apple cider vinegar.
• Worcestershire sauce: A must to add more depth of flavor. In a pinch, you can substitute soy sauce.
• Seasonings: I like to use dried rosemary so I can make lamb shanks any time. But feel free to use fresh rosemary or fresh thyme. Also you will need bay leaf, ground coriander, salt and pepper. If you don’t have ground coriander use ground cumin instead.
• Oil: I love the taste of good quality extra virgin olive oil for searing this lamb. You can also use any neutral tasting oil.
• Fresh herbs (optional): At the end, just for garnish. I like to use fresh parsley.

How to Cook Lamb Shanks

Use these step-by-step instructions to make this easy braised lamb shanks recipe.

For the pot, I highly recommend heavy ceramic or cast iron Dutch oven. It retains the heat well and works the best for the braising cooking method!

• Season the lamb shanks: Sprinkle lamb shanks, trimmed of excess fat, on all sides with salt and pepper.
• Sear them: Cook in well preheated pot with olive oil until golden brown on all 4 sides. You will have to work in batches here. Set aside on a plate.
• Saute the vegetables: Saute onion, carrots and mushrooms in a bit of olive oil with rosemary, coriander and bay leaf added during last 30 seconds.
• Incorporate tomato paste: Add tomato paste and stir until it is well mixed with vegetables. This step will help to have smooth consistency braising liquid.

• Make the sauce: Pour in beef broth, red wine, balsamic vinegar, Worcestershire sauce and add remaining salt and pepper. No need to deglaze the pot, just give liquid a good stir with a wooden spoon.
• Braise the lamb shanks: Submerge lamb shanks into braising liquid, cover and cook in preheated 350 F oven for 2 -2.5 hours or until tender and fall off the bone when touched with a fork.
• Rest the meat: Remove braised lamb shanks from the oven and let them rest for 10 minutes before serving. There is no additional step to make the sauce. This is an easy recipe!

Tips for Best Results

Here a few tips how to make the most tender, fall-off the bone meat in flavorful, luscious sauce. It such a comfort food during cold weather!

• Use Dutch oven: If you don’t have one, invest in one. Oven proof, enamel coated, cast iron Dutch oven is the best for this recipe. It is ideal pot for cooking roasts and braising because it retains heat well and heavy tight fitting lid prevents the mess in your oven.
• Don’t skip browning: You need that golden caramelized exterior on your lamb shanks to add a lot flavor to the lamb dish.
• Cook low and slow: Don’t rush it. Lamb shanks are a tough cut of meat with a lot of connective tissue. They need long cook time. Do not go above 350 F but you can slow cook them at 300 F. Note cooking time will be longer.
• Don’t worry about over cooking: Lamb shanks are forgiving, you can cook them for 2-3 hours. In fact, they only get more tender. If you notice your lamb shanks are still tough, add a bit more beef broth to the cooking liquid and keep cooking another 20 minutes. Then check.
• Don’t use any other cut of meat: Don’t substitute any other tender lamb cuts like leg of the lamb. Only lamb shanks.
• Sauce is too thick: If at the end of braising, the sauce is too thick it is because it cooked down. Just add beef broth until desired consistency, stirring in between.

What Red Wine Should I Use to Cook Lamb Shanks?

To cook lamb shanks you can use any decent quality dry red wine like merlot, pinot noir, cabernet sauvignon, shiraz or malbec. It doesn’t have to be expensive! I always use $15 bottle of cab sav because I love the mild flavor it yields to the sauces.

I recommend to stay away from red table wine or red wine blends as they either lack flavor or are too sweet.

What to Serve with Braised Lamb Shanks?

Braised lamb shanks are best served over a bed of creamy mashed potatoes, buttery cauliflower mashed potatoes, risotto or creamy polenta to scoop up flavorful sauce in every bite.

You can also serve lamb shanks over rice, quinoa or pasta. There is so much flavor in this lamb dish, you need a pretty plain side dish to serve it with.

Serve with simple salad and freshly baked garlic bread rolls.

How to Make Ahead and Store

Make ahead: Braised lamb shanks are best served when they are finished cooking. However, you can keep it warm for up to 1 hour by simmering on low. If sauce has thickened or cooked down too much, add a splash of beef stock.

Store and freeze: Transfer lamb shanks with remaining sauce to an airtight container and refrigerate for up to 3-4 days. Freeze for up to 3 months, then thaw in the fridge overnight.

Reheat: Add desired amount of lamb shanks and sauce to a pot, cover and simmer on low heat for 10 minutes, checking on it and stirring a few times. Add a splash of beef broth if necessary.

FAQs

More Lamb Recipes to Try

• Pan seared lamb chops
• Lamb chops in air fryer
• Lamb loin chops
• Leg of lamb

Print

Braised Lamb Shanks Recipe

Easy Braised Lamb Shanks Recipe slow cooked in delicious, rich red wine sauce. Tender, fall-off the bone lamb recipe of restaurant quality!

Course Main Course

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 4

Calories 366kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 3-4 lamb shanks about 1.5-2 pounds, trimmed of excess fat
• 2 tablespoons olive oil extra virgin
• 1 large onion finely chopped
• 2 carrots chopped
• 5 shiitake mushrooms sliced
• 1/2 tablespoon rosemary dried or fresh
• 1 teaspoon ground coriander
• 1 teaspoon salt divided
• 1 teaspoon ground black pepper divided
• 3 ounces tomato paste
• 3 bay leaves
• 3 cups beef broth
• 1 cup red wine
• 1/4 cup balsamic vinegar
• 1 tablespoon Worcestershire sauce

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Also preheat large Dutch oven on medium-high heat and add 1 tablespoon of olive oil.
• Season lamb shanks with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper on all sides. Sear lamb shanks until golden brown crust forms and transfer to a large plate.
• Add remaining 1 tablespoon olive oil and add onion, carrots and mushrooms. Saute until translucent, stirring occasionally. Then add rosemary, coriander and saute for another 30 seconds, stirring constantly. Add tomato paste and stir with vegetables until incorporated.
• Pour in beef broth, red wine, balsamic vinegar, Worcestershire sauce and add remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, then stir. Add previously browned lamb shanks, making sure they are covered with liquids.
• Cover pot with a lid and bake on a bottom oven rack for 2 hours.
• After remove lambs shanks from the oven, let stand in a pot covered for about 10 minutes and serve hot with the gravy over mashed potatoes.

Notes

• Store: Refrigerate for up to 5 days in an airtight container. Reheat desired amount in small pot by simmering on low heat. Cover and stir occasionally until warmed through.
• Freeze: Make sure to cool lamb completely and then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 366kcal | Carbohydrates: 17g | Protein: 33g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 861mg | Fiber: 4g | Sugar: 9g

The post Braised Lamb Shanks appeared first on iFoodReal.com.