Best 3 Lamb Creole Recipes

Lamb Creole is a traditional dish that combines the flavors of lamb, vegetables, and spices to create a flavorful and satisfying meal. Originating from the vibrant streets of Louisiana, this dish is a testament to the rich culinary heritage of the region. The combination of tender lamb, aromatic vegetables, and a delicate Creole sauce creates a symphony of flavors that tantalizes the taste buds. If you're looking to embark on a culinary adventure and indulge in a delectable dish, this article will provide you with the best recipe to guide you in creating an unforgettable Lamb Creole experience.

Here are our top 3 tried and tested recipes!

CREOLE LAMB CHOPS WITH PORT WINE DEMI

Creole Lamb Chops with Port Wine Demi image

Provided by Food Network

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 11

Ingredients

3 tablespoons fresh minced garlic
8 tablespoons butter
4 cups ruby port
6 cups veal stock
1 tablespoon 3-pepper blend (equal parts cayenne, black pepper, and white pepper)
1 rack Australian lamb, fat cap on
Salt and freshly ground black pepper
1/4 cup jerk seasoning
2 cups balsamic vinegar
Potato puree, for serving, if desired
Seasonal vegetables, for serving, if desired

Steps:

Preparation for Creole Lamb Chops with port Wine Demi:
In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by 1/4. Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend. Reduce again by 1/4. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.
In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes.
Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet. Once the lamb has blackened on all sides, rest and allow to cool completely.
With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions.
Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.

MARLO THOMAS'S CREOLE LAMB CHOPS

Marlo Thomas's Creole Lamb Chops image

From my celebrity recipe collection; if I can find a dinner guest who will eat lamb, I will definitely try this!

Provided by Lennie

Categories Lamb/Sheep

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 shoulder lamb chops
salt
1 teaspoon cooking oil
1 medium onion, diced
1 1/2 cups chopped green peppers
2 1/2 cups canned tomatoes, drained
2 dashes cayenne pepper
1/2 teaspoon chili powder

Steps:

Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole.
Wipe out the skillet with a paper napkin or towel; put in the oil and heat.
Add the onions and green pepper.
Brown lightly; then add tomatoes and seasonings.
Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops.
Bake tightly covered for an hour in a preheated 350F oven.

CREOLE CURRIED LAMB

Creole Curried Lamb image

I have not made this but it sure sounds good. Lamb stew with Plantains served over egg noodles. From Pol Martin Cookbook.

Provided by daisygrl64

Categories Creole

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

4 boneless lamb shoulder
1 tablespoon fresh ginger, chopped
1 tablespoon ground coriander
1 tablespoon cumin
1 teaspoon curry powder
1 teaspoon basil
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 large onions, cubed
3 garlic cloves, peeled and pureed
4 tablespoons flour
4 cups chicken stock, heated
1 jalapeno pepper, chopped
1 tablespoon butter
1 plantain banana, sliced
salt, to taste
black pepper, to taste

Steps:

preheat oven to 350*F.
trin fat from lamb and cut meat into 1inch cubes, set aside.
mix spices and herbs together in small bowl, set aside.
heat oil in ovenproof saute pan over high heat. add half cubed lamb and sear on all sides. season with salt and pepper, remove lamb from pan and set aside.
repeat procedure for remaining lamb, set all seared lamb aside.
add onions, and garlic to hot pan, cook 6 minutes over med-high heat. mix once during cooking.
stir in spice mixture and cook 4 minutes. return lamb to pan and stir well. sprinkle in flour, mix and cook 5 minutes.
add chicken stock and jalapeno pepper. season with salt. mix and bring to boil. cover and cook in oven for 1 1/2 hours.
several minutes before stew is cooked, heat butter in frying pan over med heat. add sliced plantain and cook 1 minute on each side. gently stir plantains into stew.
serve over egg noodles.

Tips:

Use high-quality lamb: Look for lamb that is fresh, tender, and has a good amount of marbling.
Brown the lamb before braising: This will help to develop flavor and color.
Use a variety of vegetables: This will add flavor and texture to the dish.
Season the dish well: Use a combination of salt, pepper, and other spices to taste.
Cook the dish until the lamb is fall-off-the-bone tender: This will typically take about 2-3 hours.
Serve the dish with rice or bread: This will help to soak up the delicious sauce.

Conclusion:

Lamb Creole is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The lamb is braised in a flavorful sauce made with tomatoes, onions, peppers, and spices. The dish is then served with rice or bread. If you are looking for a new and exciting way to cook lamb, then you should definitely try Lamb Creole.