Archive for Lamb
Lamb Chops with Black Trumpet Mushrooms
Posted by: · Feb 17 2012 · Comments
I made this dish for Valentine’s Day dinner. My husband flew home from a work engagement just to spend the night with his two girls and only to fly back very early the following day. I spoke to my husband’s reaction on having a girl well before she was born. He was, well, a little scared and a little hoping the coin had flipped the other way, Forward to now and you have a man wrapped around our very chubby cheeked baby girls finger. While work calls him to other parts of the country, he has flown home as frequent as possible, often landing at 7pm and leaving the next day at 4am just so he could see his sweet little girl. We are so lucky to have him and a good Valentine’s Day dinner is just a small way to thank him.
Serves 4
Ingredients:
- 1 LB lamb loin chops
- 1 ounce dried black trumpet mushrooms
- Juice from one lemon
- 2 tablespoons butter
- ¼ teaspoon salt
- ½ cup white wine
- ¼ cup half and half
- 2 tablespoons Le Delice de Bourgogne cheese
Instructions:
Pre-heat oven broiler.
Bring a small saucepan with 2 cups of water to a boil. Remove from the heat and stir in the mushrooms. Let the mushrooms sit in the water for five minutes. Use a slotted spoon to remove the mushrooms from the water and place in a small bowl. Set the water aside for later use.
In a small saucepan, melt the butter over medium-high heat. Add the mushrooms and sauté for 5 minutes, stirring occasionally. Stir in the lemon juice, salt, wine, 3 tablespoons of the reserved mushroom water and the half and half. Bring to a simmer and reduce to low heat. Whisk in the cheese and continue to stir until fully incorporated into the sauce. Continue to cook at low heat until slightly thickened.
Meanwhile, heat a large sauté pan over high heat. Season the lamb chops with a touch of salt. Place the chops on the pan and cook for 3 minutes per side. Transfer the pan to the oven and cook for an additional 2-3 minutes. Remove the chops from the oven and top with a generous spoonful of the mushroom sauce. Serve and enjoy!
Spice Rubbed Lamb Popsicles with Tzatziki Sauce
Posted by: · Jul 25 2011 · Comments
I made this dish last night after what I would call a miserable little Sunday. We lost power and therefore our AC for most of the weekend in the midst of an extreme heat wave. Combined with that our basement flooded from the heavy rain and our roof leaked enough to seep through three floors of our house. We spent yesterday tearing out our saturated ceilings and mopping up the mess. After this fun filled day, I had two requirements for dinner- easy and tasty. This meal fulfilled both of those requirements with flying colors.
Serves 4
Ingredients:
Lamb
- ½ a rack of lamb
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon paprika
- ½ teaspoon salt
- 2 cloves minced garlic
- ¼ cup olive oil
- Juice from half a lemon
Sauce
- 1 cup plain yogurt
- 2 tablespoons sour cream
- 2 cucumbers, peeled and roughly chopped
- Juice from half a lemon
- 2 tablespoons olive oil
- 3 cloves garlic
- ½ teaspoon freshly grated ginger
-1/2 teaspoon salt
Instructions:
Cut the lamb rack into individual chops along the contour of the bones. Lay the chops on a shallow plate. Mix the remaining lamb ingredients in a small bowl and then pour over the lamb. Cover with cellophane and refrigerate for one hour.
While the meat is marinating make the tzatziki sauce. Combine the yogurt, sour cream, cucumber, lemon juice, olive oil, garlic, ginger and salt in a food processor. Mix until smooth. Transfer to a small serving bowl and refrigerate for 30 minutes before use.
Once the meat is done marinating, heat a grill or a grill pan over medium-high heat. Grill the lamb for 2-3 minutes per side. Serve immediately with the tzatiki sauce.
Lamb Ragout and Polenta
Posted by: · Jan 15 2011 · Comments
A super cozy meal and a great use for leftover lamb or beef.
Ingredients:
- 4 cups chopped and cooked lamb
- 1 tablespoon olive oil
- 2 carrots, peeled and chopped into ¼ inch disks
- 1 celery stalk, chopped
- 1 clove minced garlic
- ½ teaspoon finely chopped rosemary
- ½ teaspoon finely chopped sage
- 2 cups chopped plum tomatoes, about 8 tomatoes
- 1 cup red wine
- ½ cup canned tomato sauce
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon dried oregano
- 1 tablespoon butter at room temperature
- 2 tablespoons flour
- 1 cup store bought polenta mix
- ½ cup grated parmesan
- 4 tablespoons crème fraiche
Instructions:
Heat olive oil in a large stockpot over medium-high heat. Add carrots and celery and sauté for 10 minutes. Stir in garlic, sage and rosemary and cook for 2 minutes. Pour in the red wine and cook until it is reduced by half, about 3 minutes. Add chopped tomatoes, tomato sauce, salt, sugar and dried oregano. Bring to a boil and reduce to a simmer over low heat. Cook for an additional 5 minutes, stirring frequently. Add lamb.
In a small bowl, mix butter until a paste is formed. Whisk the paste into ragout and continue to cook until the sauce thickens, about 4 minutes.
For the polenta, follow the cooking directions on the package. Once the polenta is fully cooked, fold in parmesan and 2 tablespoons crème fraiche. Plate ¾ cup of polenta and top with a cup of the ragout. Top with a dollop of crème fraich and serve.
Roasted Lamb Sandwich with Bok Choy and Lemon Yogurt
Posted by: · Jan 09 2011 · Comments
While traveling in Beijing this past summer, we happened upon a sandwich very similar to this one. I have been trying to emulate it since. I will admit this requires a fair amount of preparation, but it is simply delicious. Save the remaining meat for Lamb Ragout and Polenta which will be posted in a few days.
Ingredients:
Meat
- 3-5 LB lamb roast
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- ¼ teaspoon ground ginger
- ½ teaspoon paprika
- ¼ teaspoon freshly ground pepper
- 3 cloves minced garlic
- ¼ teaspoon sugar
Yogurt
- 1 cup plain yogurt
- 3/4 cup sour cream
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 tablespoon champagne vinegar
- 1/2 teaspoon sugar
Vegetables
- 4 small bok choy cut into thin slices
- 2 cups chopped cabbage
- 1 teaspoon freshly grated ginger
- 1 teaspoon olive oil
- 2 tablespoons Ponzu Sauce- can be bought t most grocery stores in the Asian food section
- 4 pita’s sliced in half
Instructions:
Start with the meat. Place the lamb on a large non-stick baking dish. Mix remaining ingredients in the meat section in a small bowl. Using clean hands rub the mixture all over the lamb. Cover the lamb with cellophane and marinate for 1 hour.
Pre-heat oven to 425°. Cook the lamb for 15 minutes at this temperature and then decrease to 375°. Cook at 375° for 20 minutes per pound or until a meat thermometer registers 155° in the thickest part of the roast. Allow the lamb to sit at room temperature for 10 minutes before slicing it into ¼ inch thick slices.
While the meat is cooking prepare the yogurt and vegetables. Start with the yogurt by mixing together ingredients in a small bowl and refrigerating for ½ hour.
For the vegetables, heat olive oil in not stick sauté pan over medium-high heat. Add bok choy and cabbage and cook for 15 minutes. Add salt, ginger and Ponzu sauce and continue to cook for 10 minutes.
Now heat the pita’s in the oven or in the microwave until they are warm to the touch. Fill each pita half first with a few slices of meat, followed by a generous helping of vegetables and top with the yogurt.
Rosemary and Garlic Lamb with Red Wine Sauce
Posted by: · Dec 29 2010 · Comments
Every time I make this dish my husband praises me for the delicious taste and what he believes to be long and arduous hours of cooking. What he doesn’t know is that I spend about ½ an hour of actual cooking time on this dish and dedicate the remainder of those arduous hours browsing Gilt Group.
Ingredients:
- ½ rack lamb
- 1 clove garlic, finely chopped
- 1 tablespoon finely chopped rosemary
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 1 cup sliced cremini mushrooms
- 1.5 cups red wine
- ¼ cup finely chopped shallots
- 3 tablespoons butter
- 1 tablespoon flour
Instructions:
Grind garlic, rosemary, olive oil, salt and pepper with a mortar and pestle until ingredients are well incorporated. Using clean hands, rub this mixture all over the lamb. Place lamb on a roasting pan, cover and refrigerate for 1 hour.
Pre-heat oven to 400.
In a medium size sauce pan, melt 1 tablespoon of butter over medium-high heat. Add shallots and sauté until just translucent and soft. Add an additional tablespoon of butter followed by the mushrooms. Continue to sauté for 10 minutes, stirring occasionally. Add wine and bring to a slight boil. Reduce to a simmer for 10 minutes. In a small bowl mix flour and remaining tablespoon of room temperature butter until a paste is formed. Whisk the paste into the sauce and continue stirring until sauce thickens.
Remove lamb from the refrigerator and cook at for 10 minutes or until a crispy crust forms. Using tin foil, tent the top of the lamb and continue to cook until a meat thermometer registers 130° in the thickest part of the rack. Cut the rack with a large sharp knife or a clever. Serve over rice and top with red wine sauce.
