Showing posts with label lamb. Show all posts
Showing posts with label lamb. Show all posts
Sunday, May 18, 2014
Nice Rack of Lamb A Classic Roast Rack of Lamb with Dijon Gratin
I know times are tough, but if you can somehow scrape together enough money for a couple racks of lamb, youll have yourselves a very merry holiday roast. Rack of lamb isnt cheap, but when compared with other special occasion items like prime rib, tenderloin, duck, goose, etc., its about the same price, and you have almost no waste.If you can swing buying local lamb, more power to you, but for most of us, trimmed rack of lamb will be coming from Australia or New Zealand. The good news is the meat is usually excellent quality, and very consistently sized.
This means you can achieve a nice medium-rare doneness relying mainly on time, and not feel. There is something terrifying to the average home cook when forced to poke meat to tell if its done or not.
The recipe here is a classic fancy hotel presentation; the rack is roasted, topped with Dijon mustard and breadcrumb crust. Since the lamb is "Frenched," which means the fat between the rib bones is trimmed out, this is a very easy to crave roast, as you just cut between the bones and serve. Enjoy!
* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!Click here for ingredients and recipe transcript.
Friday, April 4, 2014
Lambage Rolls! Lamb Rice Stuffed Cabbage Leaves with Almonds and Currants
I love lamb burgers and lamb meatballs, so it’s no surprise that I love lamb-stuffed cabbage rolls, and I’m happy to report that these particular “lambage” rolls were the best non-beef version yet!
I remembered a middle-eastern restaurant Michele and I used to frequent, which served a lamb meatball stewed with tomatoes and spices, and served over a rice pilaf studded with almonds and currants. I really loved that dish and tried to incorporate those elements into these cabbage rolls.
As far as the rest of the stuff, you’re on your own, and as usual I’ll ignore most of the “can I leave out the [insert delicious, totally necessary ingredient here]” questions. You are the boss of your cabbage rolls, so act like it. Anyway, I hope you share my love of cabbage rolls, and if you do, I really hope you give this version a try. Enjoy!
Makes 8 Lambage Rolls
1 lb ground lamb
1 cup rice
1/4 cup butter
2 tbsp olive oil
1/2 onion, diced
4 cloves garlic, crushed
4 cloves garlic, crushed
2 tsp salt
1 tsp black pepper
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp cayenne
pinch dried oregano
1/4 cup packed Italian parsley
1 tbsp dried currants
2 tbsp sliced almonds
1 cup tomato puree
3 1/2 cups chicken broth
1/2 onion sliced
1 head cabbage
salt and pepper to taste
feta and parsley to garnish, optional
View the complete recipe
View the complete recipe
Monday, March 24, 2014
Shepherds Pie the Opposite of Bakers Lamb Chops
Ive never been a shepherd, but I have done a fair amount of mentoring. As hungry as that made me, I can only imagine the appetite a shepherd must build up after a long day of chasing sheep (not to mention how sleepy they must get when they have to do inventory). So, its no wonder this incredibly comforting casserole called shepherds pie was named in their honor.Fair warning; this video recipe is another entry in the Kraft cooking video challenge, and is dripping with enough product placement to make Will Smith cringe. Notwithstanding my s
hameless attempt to win some corporate cash (Im doing it for all the Nicos out there), this really is a good recipe with its combination of ease, frugality, and homey goodness.Shepherds pie recipes are traditionally done with lamb, but are great with any ground meat - turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table. Enjoy!
Ingredients:
1 lb lean ground beef
3 tbsp flour
3/4 cup beef broth or stock
1 tsp salt
1/2 tsp black pepper
3 tbsp ketchup (or Kraft red pepper dressing!)
4 cups frozen mixed vegetables (peas, carrot, corn), thawed and drained well
1 1/4 lb gold or red potatoes, cut into large chunks
3 cloves garlic, peeled, halved
3/4 cup light sour cream
1/2 cup shredded cheddar cheese
Thursday, March 20, 2014
Split pea soup with salt lamb Saltkjöt og baunir
Today is Shrove Tuesday. This day is called Sprengidagur (Bursting Day) in Iceland. This is the last day before Lent, and during the time when Icelanders still observed the fast, it was the last day on which meat could be eaten until Easter. The origins of the Icelandic name for this day are uncertain, but today it is generally taken to mean "eating until you feel like youre bursting". Split pea soup and salted mutton has been the traditional meal for this day since the 19th century.
2 l water
500 g lamb meat or mutton, preferably salt cured, or salt pork if lamb/mutton is not available
200 g yellow split peas
1 tsp salt
500 g potatoes
1 onion
500 g carrots and rutabagas
3-4 slices smoked bacon (optional) – I use a lot more
Soak the peas for time indicated on packaging. Bring water to the boil. Cut onion into chunks and add to the water with the meat and peas, and cook for about 1 hour. If you are using bacon, cook with the rest for the last 1/2 hour. Potatoes, rutabagas and carrots can either be cooked separately, or with the rest, for the last 1/2 hour.
Serving:
Remove the meat and potatoes and serve separately.
Some people will eat the meat and potatoes first, others will cut them up and add to the soup. Some also add milk to the soup just before serving.
The recipe comes from the teaching leaflet "Súrt og Sætt", by Sigríður Sigurðardóttir, published by Byggðasafn Skagfirðinga, 1998. Historical information comes from "Saga Daganna", by Árni Björnsson - Mál og Menning, Reykjavík, 1993).
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2 l water
500 g lamb meat or mutton, preferably salt cured, or salt pork if lamb/mutton is not available
200 g yellow split peas
1 tsp salt
500 g potatoes
1 onion
500 g carrots and rutabagas
3-4 slices smoked bacon (optional) – I use a lot more
Soak the peas for time indicated on packaging. Bring water to the boil. Cut onion into chunks and add to the water with the meat and peas, and cook for about 1 hour. If you are using bacon, cook with the rest for the last 1/2 hour. Potatoes, rutabagas and carrots can either be cooked separately, or with the rest, for the last 1/2 hour.
Serving:
Remove the meat and potatoes and serve separately.
Some people will eat the meat and potatoes first, others will cut them up and add to the soup. Some also add milk to the soup just before serving.
The recipe comes from the teaching leaflet "Súrt og Sætt", by Sigríður Sigurðardóttir, published by Byggðasafn Skagfirðinga, 1998. Historical information comes from "Saga Daganna", by Árni Björnsson - Mál og Menning, Reykjavík, 1993).
Tuesday, March 4, 2014
Easy Irish Stew Luscious Lamb for Lonely Lads Looking for Lovely Lasses
This was originally posted last March, but since I dont have a new video to show today, I decided to rerun this great stew recipe in anticipation of St. Patricks Day. Enjoy!Hey guys, if your cooking dinner for that special someone on St. Patricks Day, Id go with this sexy stew over the more traditional corned beef and cabbage. I love both dishes, but boiled cabbage is more of a married couples thing.
Irish stew is a much more date-friendy recipe. You can sit and relax while this aromatic stew simmers, and wont have to worry about saying things like, "by the way, thats the cabbage."
Pay attention to the cut of lamb used in this video recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price.
They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but its a wait rewarded with tender, succulent chucks of lamb.
Id like to apologize to all the Irish dark beer fans that will undoubtedly be disappointed that I didnt add the obligatory bottle of Guinness. I kind of prefer my Irish stew without the stout, although I will admit it does add an interesting flavor component that many swear by. Also, since I dont drink dark beer, so I always feel bad breaking up a six-pack to just buy the one bottle. The cashier always gives me that, "whats this guys deal?" look. Yes, I have issues.
I received an email complaining that my corned beef video could have benefited from some Irish music, so I splurged and purchased a Chieftains medley called, O Murchu Hornpipe/Sliabh Geal gCua na Feile/The Wandering Minstrel. Whatever Irish folk music lacks in commercial viability, it totally makes up for in song title length. Enjoy!
Ingredients:
1 tbsp vegetable oil
salt and fresh ground black pepper to taste
3 lbs lamb shoulder
1 onion, chopped
2 rib celery, chopped
2 carrots, chopped
2 tbsp flour
1 tbsp butter
1/2 tsp dried rosemary
3 cups chicken stock (or sub 1 bottle dark beer plus 1 1/2 cups stock)
water as needed
1 1/2 lbs potatoes
1/4 cup chopped green onions
Saturday, February 1, 2014
LAMB MUTTON POT ROAST
LAMB / MUTTON POT ROAST
Serves 6 Preparation time 1 hour
Ingredients
A 2 kg chunk of lamb or mutton or 1 whole leg of lamb / mutton
3 large potatoes boiled and peeled
2 tablespoons vinegar
2 teaspoons pepper
2 tablespoons butter
2 inch pieces of cinnamon
1/2 teaspoon turmeric powder
Salt to taste
Method:
Wash the lamb / mutton leg and make deep cuts on it. Rub it well all over with the salt, pepper, turmeric and vinegar. Place it in a big oven proof dish or pressure cooker along with the butter and cinnamon and braise it by frying on high heat for some time till the meat turns a light brown. Add sufficient water and cook on medium heat till the meat is tender. Continue roasting turning from side to side, till the meat is nice and brown. Add the potatoes and roast well. Serve hot or cold with bread and steamed vegetables.
(NOTE: The turmeric helps in giving it a lovely shade of brown. Add 2 broken red chillies while roasting if more pungency is required )
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