prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
1 tablespoon lapsang souchong tea leaves
1 teaspoon ground cumin
1/2 teaspoon salt + more to taste
1/2 teaspoon pepper + more to taste
3 cloves garlic - minced
1 tablespoon thyme leaves + thyme sprigs for garnish
1/4 cup olive oil
1/2 leg of lamb - boned and butterflied
1 pound small white turnips - trimmed an peeled
1 pound small red potatoes - peeled
1/2 cup dry red wine
1 tablespoon unsalted butter - softened
steps:
1. combine tea, cumin, salt, pepper, garlic, thyme leaves and olive oil, and mix well. place lamb in a dish and rub half the tea mixture on one side. turn it over and slather the second side. if possible, set aside at room temperature up to 3 hours.
2. heat oven to 450 degrees. place turnips and potatoes in a saucepans of salted water, bring to a simmer and cook until tender, 15 - 20 minutes.
3. as turnips and potatoes cook, place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 - 3 minutes. turn lamb and place pan in the oven. roast for 12 - 15 minutes.
4. remove lamb to a cutting board. place skillet back on stove. drain turnips and potatoes, place in skillet and briefly roll them in the pan drippings to pick up some color. transfer them to a bowl., cover and keep warm.
5. add wine to skillet and cook on medium, scraping the pan, until it's somewhat reduced. whisk in butter, season with slat and pepper ant turn off heat. slice lamb and arrange on a large platter. spoon turnips and potatoes around it. briefly reheat the sauce, spoon it over the meat, drop a few sprigs of thyme on top and serve.
- new york times, march 2014
Showing posts with label lamb. Show all posts
Showing posts with label lamb. Show all posts
3.20.2014
2.03.2012
roasted lamb with frest herbs
prep time: tbd
cook time: 3 hours
servings: 6 - 8
ingredients:
4 pounds bones lamb chuck
5 cloves garlic - chopped
2 tablespoons parsley - chopped
2 tablespoons thyme - chopped
2 tablespoons rosemary - chopped
1 cup olive oil
salt
pepper
steps:
1. in a small bowl, mix together garlic, herbs and olive oil.
2. lay the lamb chuck on a clean cutting board and cover with a sheet of plastic wrap. using a meat mallet, pound out the meat so it's even in thickness.
3. remove and discard plastic. spread the herb-garlic mixture evenly over the top of the lamb, and season well with salt and pepper.
4. roll the lamb into a log, and using butchers twine, tie the lamb to hold this shape. season the outside with salt and pepper.
5. place the lamb on top a long sheet of aluminum foil and roll it tightly to keep the cooking juices and fats close to the meat as it cooks. repeat with another piece of foil. place the roll on a sheet try and refrigerate until ready to cook (this can be done up to 2 days in advance of cooking)
6. when ready to cook, let lamb sit for at least 30 minutes to warm slightly. pre-heat oven to 275 degrees and cook for 3 hours. check doneness by opening foil and sticking a fork into the meat. if soft through, it's ready.
7. may either serve immediately by unfoiling, cutting twine and slicing. or, let the meat cool completely with the foil, then remove from foil and cut into desired portions.
- city girl chicago
cook time: 3 hours
servings: 6 - 8
ingredients:
4 pounds bones lamb chuck
5 cloves garlic - chopped
2 tablespoons parsley - chopped
2 tablespoons thyme - chopped
2 tablespoons rosemary - chopped
1 cup olive oil
salt
pepper
steps:
1. in a small bowl, mix together garlic, herbs and olive oil.
2. lay the lamb chuck on a clean cutting board and cover with a sheet of plastic wrap. using a meat mallet, pound out the meat so it's even in thickness.
3. remove and discard plastic. spread the herb-garlic mixture evenly over the top of the lamb, and season well with salt and pepper.
4. roll the lamb into a log, and using butchers twine, tie the lamb to hold this shape. season the outside with salt and pepper.
5. place the lamb on top a long sheet of aluminum foil and roll it tightly to keep the cooking juices and fats close to the meat as it cooks. repeat with another piece of foil. place the roll on a sheet try and refrigerate until ready to cook (this can be done up to 2 days in advance of cooking)
6. when ready to cook, let lamb sit for at least 30 minutes to warm slightly. pre-heat oven to 275 degrees and cook for 3 hours. check doneness by opening foil and sticking a fork into the meat. if soft through, it's ready.
7. may either serve immediately by unfoiling, cutting twine and slicing. or, let the meat cool completely with the foil, then remove from foil and cut into desired portions.
- city girl chicago
8.09.2010
lamb and wild mushroom sauce
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/2 pound ground lamb
2 cup chopped wild mushrooms (any strong flavored mushroom)
2 cups chicken stock
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic
3 tablespoons chopped sage
1/3 cup dry white vermouth
1 ounce goat cheese
1 cup frozen baby peas
heavy cream or half-and-half to taste
salt and pepper to taste
steps:
1. in a large skillet, saute the ground lamb over medium heat just until it's cooked through, about 4-6 minutes. remove from pan and pour off excess fat in the pan, but leave enough to saute the mushrooms.
2. saute the mushrooms over medium heat, stirring frequently, until they soften significantly, about 10-20 minutes.
3. add the chicken stock and bring to a boil. cover and simmer about 10 minutes to continue softening the mushrooms (if your mushrooms are already quite tender, you don't have to simmer them). pour the mushroom mixture into a blender and blend into a puree.
4. in the same pan add vegetable oil and chopped onion. cook, stirring occasionally, until the onion softens, about 5-7 minutes. add the garlic and sad and continue cooking another couple of minutes.
5. add the vermouth and cook until it has almost evaporated. add the mushroom puree, goat cheese, and lamb and cook until everything is heated through.
6. add the peas, cream or half-and-half, and salt and pepper.
7. serve over pasta
cook time: tbd
servings: 4
ingredients:
1/2 pound ground lamb
2 cup chopped wild mushrooms (any strong flavored mushroom)
2 cups chicken stock
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic
3 tablespoons chopped sage
1/3 cup dry white vermouth
1 ounce goat cheese
1 cup frozen baby peas
heavy cream or half-and-half to taste
salt and pepper to taste
steps:
1. in a large skillet, saute the ground lamb over medium heat just until it's cooked through, about 4-6 minutes. remove from pan and pour off excess fat in the pan, but leave enough to saute the mushrooms.
2. saute the mushrooms over medium heat, stirring frequently, until they soften significantly, about 10-20 minutes.
3. add the chicken stock and bring to a boil. cover and simmer about 10 minutes to continue softening the mushrooms (if your mushrooms are already quite tender, you don't have to simmer them). pour the mushroom mixture into a blender and blend into a puree.
4. in the same pan add vegetable oil and chopped onion. cook, stirring occasionally, until the onion softens, about 5-7 minutes. add the garlic and sad and continue cooking another couple of minutes.
5. add the vermouth and cook until it has almost evaporated. add the mushroom puree, goat cheese, and lamb and cook until everything is heated through.
6. add the peas, cream or half-and-half, and salt and pepper.
7. serve over pasta
Subscribe to:
Posts (Atom)
