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‘Lamb’ Category

  1. Roasted Rack of Lamb for Thanksgiving Dinner

    November 2, 2011 by Jarrett


    The question was: “Could you suggest a non-traditional Thanksgiving dinner for 4 people”…..the answer is YES!

     

    ROASTED RACK OF LAMB

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 40 Minutes

     

    INGREDIENTS:

    • 1/2 cup fresh bread crumbs
    • 2 tablespoons minced garlic
    • 2 tablespoons chopped fresh rosemary
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons olive oil
    • 1 (7 bone) rack of lamb, trimmed and Frenched
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 2 tablespoons olive oil
    • 1 tablespoon Dijon mustard

    PROCEDURE:

    • Preheat oven to 450 degrees F.
    • Move oven rack to the center position.
    • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper.
    • Toss in 2 tablespoons olive oil to moisten mixture.
    • Set aside.
    • Season the rack all over with salt and pepper.
    • Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat.
    • Sear rack of lamb for 1 to 2 minutes on all sides.
    • Set aside for a few minutes.
    • Brush rack of lamb with the mustard.
    • Roll in the bread crumb mixture until evenly coated.
    • Cover the ends of the bones with foil to prevent charring.
    • Arrange the rack bone side down in the skillet.
    • Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want.
    • With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste.
    • Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

    Enjoy,
    Chef Phil

      Most supermarkets have racks of lamb, already Frenched and in a Cry-O-Vac package. If you have your own butcher shop that you use, ask the butcher to “French” the bones, he will more than likely oblige.

    This is also a good preparation for double cut pork chops or a bone-in rib eye steak.


    Category Lamb, Recipes | Tags: ,, | 2 Comments

  2. ROASTED LEG OF LAMB RECIPE

    April 13, 2011 by Daniel


    A very traditional French Easter dinner.

     

    ROASTED LEG OF LAMB RECIPE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 45 Minutes Ready In: 1 Hour and 45 Minutes * Depending on Marinating Time

     

    INGREDIENTS:

    •4 pound leg of lamb
    •olive oil
    •salt and pepper
    •1 Tablespoon chopped fresh rosemary
    •2 Teaspoons chopped fresh thyme
    •1 Teaspoon ground juniper berries
    •1 Cup white wine
    •1 1/2 Cups chicken stock

    PROCEDURE:

    •Preheat the oven to 425 degrees F.
    •Rub the lamb leg with olive oil and season with salt and pepper.
    •Combine rosemary, thyme and juniper and rub all over lamb.
    •Set aside to marinate – 30 minutes or up to 4 hours.
    •Select a roasting pan large enough to hold the lamb leg.
    •Place a metal rack in the bottom of the pan to keep the lamb elevated.
    •Place the lamb leg fat side up on the rack and roast in the preheated oven for 20 minutes.
    •Pour in wine and chicken stock and reduce the oven temperature to 325 degrees F.
    •Continue to roast to desired doneness, 45 minutes to 1 hour, for medium rare (internal temperature of 125 degrees F – 130 degrees F).
    •Remove lamb from the oven and transfer to a platter.
    •Tent with foil to keep warm as it rests.
    •Set the roasting pan on the stove and bring the pan juices to a boil, scraping up any browned bits.
    •Reduce, if necessary, and season with salt and pepper.
    •Skim off any fat from the pan juices before serving.
    •Carve the leg and serve warm with pan juices

    Enjoy
    Chef Phil

     This goes well with oven roasted red potatoes, can be roasted with the lamb to pick up some of the flavor.


    Category Lamb, Recipes | Tags: ,,,,,,, | 1 Comment

  3. LAMB CHOPS W/ FRESH PARSLEY BASIL RECIPE

    April 5, 2011 by Daniel


    An easily prepared meal that looks elegant, and the Parsley Pesto is a pleasant change from the regular basil made with fresh basil.

     

    LAMB CHOPS w/FRESH PARSLEY BASIL RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: Less Than An Hour

     

    INGREDIENTS:

    •8 lamb loin chops (each 4 ounces and 1 inch thick)
    •Coarse salt and freshly ground pepper

    Parsley Pesto: (Makes ½ Cup)

    •2 cups packed fresh flat-leaf parsley leaves
    •3/4 cup grated Pecorino Romano cheese (2 ounces)
    •1 small garlic clove, coarsely chopped
    •1/4 cup extra-virgin olive oil
    •Freshly ground pepper

    PROCEDURE:

    •Heat a large saute pan over medium heat.
    •Pat dry lamb with paper towels.
    •Season chops on both sides with salt and pepper.
    •Cook 4 to 6 minutes per side for medium-rare.
    •Serve immediately, topped with pesto.

    Parsley Pesto:

    •In a food processor, finely chop parsley, cheese, and garlic.
    •With the motor running, add oil in a slow, steady stream; season with pepper.
    •Serve immediately, or transfer to an airtight container and cover with a thin layer of oil; refrigerate

    Enjoy
    Chef Phil

     Roasted red potatoes tossed in some olive oil and rosemary complete this dish.


    Category Lamb, Recipes | Tags: ,,,,,,,, | No Comments

  4. ROAST LEG OF LAMB W/ ROSEMARY RECIPE

    March 15, 2011 by Daniel


    Rosemary and lamb go together like peanut butter an jelly, they just naturally compliment each other. Here is a god example.

     

    ROAST LEG OF LAMB w/ ROSEMARY RECIPE

    Serves: 6-8 Difficulty Level: 2 (of 5) Prep Time: 15 Minutes Ready In: 90 Minutes

     

    INGREDIENTS:

    •1/4 cup honey
    •2 tablespoons prepared Dijon-style mustard
    •2 tablespoons chopped fresh rosemary
    •1 teaspoon freshly ground black pepper
    •1 teaspoon lemon zest
    •3 cloves garlic, minced
    •5 pounds whole leg of lamb
    •1 teaspoon coarse sea salt

    PROCEDURE:

    •In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic.
    •Mix well and apply to the lamb.
    •Cover and marinate in the refrigerator overnight.
    •Preheat oven to 450 degrees F
    •Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
    •Bake at 450 degrees F for 20 minutes, then reduce heat to 400 degrees F and roast for 55 to 60 more minutes for medium rare.
    •The internal temperature should be at least 145 degrees F when taken with a meat thermometer.
    •Let the roast rest for about 10 minutes before carving.

    Enjoy
    Chef Phil

     Oven roasted potatoes tossed in olive oil and dried rosemary, completes the meal and carries on the rosemary flavor.


    Category Lamb | Tags: ,,,,,,, | 1 Comment

  5. LEMON AND THYME GRILLED LAMB CHOPS RECIPE

    February 1, 2011 by Daniel


    The lamb chops are marinated in a mixture of lemon, thyme and olive oil for flavor, then grilled to your taste.

     

    LEMON and THYME GRILLED LAMB CHOPS RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 1 Hour and 20 Minutes *Includes Marinating Time

     

    INGREDIENTS:

    •1/2 cup olive oil
    •1/4 cup lemon juice
    •1 tablespoon chopped fresh thyme
    •salt and pepper to taste
    •12 lamb chops

    PROCEDURE:

    •Stir together olive oil, lemon juice, and thyme in a small bowl.
    •Season chops with salt and pepper to taste.
    •Place lamb chops in a shallow dish, and brush with the olive oil mixture.
    •Marinate in the refrigerator for 1 hour.
    •Preheat grill for high heat.
    •Lightly oil grill grate.
    •Place lamb chops on grill, and discard marinade.
    •Cook for 10 minutes, turning once, or to desired doneness

    Enjoy
    Chef Phil

     I would suggest some garlic mashed potatoes and sauteed green beans to complete this meal.


    Category Lamb, Recipes | Tags: ,,,,, | 1 Comment

  6. Veal Marsala Recipe

    August 4, 2010 by Daniel

    One of the first recipes I made for company when I was just an amateur, still a favorite but I have gotten much faster at it….Goes well with a simple pasta and marinara sauce.

    VEAL MARSALA
    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: <30 Minutes

    INGREDIENTS:
    • 1 pound veal cutlets, cut 1/8 to ¼ inch thick
    • 1/4 cup all-purpose flour
    • 1 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 2 tablespoons unsalted butter

    INGREDIENTS (Sauce):
    • 2 tablespoons unsalted butter
    • 8 ounces mushrooms, thinly sliced (about 2 cups)
    • 1 large clove garlic, minced
    • 1/2 cup dry Marsala wine
    • 1 tablespoon finely chopped fresh parsley
    • 1/4 teaspoon salt

    PROCEDURE:
    • Pound veal cutlets to 1/8-inch thickness, if necessary. Combine flour, 1 teaspoon salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
    • Heat 2 tablespoons butter in a large nonstick skillet over medium heat until melted. Add mushrooms and garlic; cook and stir 5 minutes or until mushrooms are slightly browned. Remove from skillet.
    • Heat 1 tablespoon of butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
    • Add Marsala to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half. Stir in sautéed mushrooms, parsley and ¼ teaspoon of salt; heat through. Spoon sauce over cutlets. Serve immediately.

    Enjoy!
    CHEF PHIL

    Category Beef, Lamb | Tags: ,,, | 3 Comments

  7. Lamb Chops Recipe

    May 28, 2010 by Daniel

    Lamb Chops Anyone?

    LAMB CHOPS
    Serves: 4 Difficulty Level: 3 (of 5) Prep Time: 15 Minutes Ready In: 25 Minutes

    INGREDIENTS:
    • 4 lamb loin chops, with bone, about 6 oz. each
    • 1 1/2 Teaspoons oregano, or 2 Tablespoons fresh, chopped
    • 1 large red onion, chopped
    • 1 clove garlic, minced
    • 2 small zucchini, cooked, thinly sliced
    • 1 cup Italian style peeled tomatoes, drained and quartered
    • 1/2 Teaspoon basil, or 1 Tablespoon fresh, chopped

    PROCEDURE:
    • Season lamb chops with oregano, and salt and pepper to taste. Coat a heavy nonstick skillet with cooking spray and place over medium high heat. Sauté lamb chops 2 minutes per side until browned. Transfer to a platter. Saute onion and garlic in same skillet over medium heat 4-5 minutes or until onion is tender. Stir in zucchini, tomatoes and basil. Return lamb chops to skillet and cook another 4-5 minutes or until lamb is just cooked throughout. Serve vegetables with lamb chops.

    Enjoy!
    CHEF PHIL

    Category Lamb | Tags: ,,,,,,,,,,,,,,,,,,, | 1 Comment