This recipe is going to come in two parts. The lamb today and the Moroccan Rice With Dates and Pomegranates tomorrow. Put them together and you have a special and different meal to showcase. Ready? Let’s start this.
- 2 tsp. each of whole cumin seeds and whole coriander seeds
- 1 8-10 rib rack of lamb
- coarse salt and ground pepper
- 1 tbsp. olive oil
Preheat oven to 400 degrees. Toast the seeds in a small pan over high heat until they become fragrant (probably 60 seconds). Let cool and transfer to a Ziploc bag and crush with a rolling pin (or use your mortar and pestle).
Season the lamb with salt and pepper. In a large oven-proof skillet, swirling in the butter. Sear the lamb until golden brown on all sides. (About 10-11 minutes). Transfer to a platter.
Pour off the fat from the lamb in the pan and wipe it clean. Pat the toasted seeds all over the lamb and return this to the pan. Roast to a medium rare (19-20 minutes). The internal temperature should read 140 degrees).
Transfer to a cutting board and let it all rest for about 10 minutes. Slice between the bones and serve with the Rice With Pomegranates and Dates (rather Moroccan in flavour). This recipe will be posted tomorrow. Sorry to make you wait.
Salsa- The Very Best
A lady I once knew gave me this recipe. Don really likes it. Better than store bought and, obviously, much fresher.
- 6 large tomatoes, diced fine
- 1 medium onion, diced fine
- 1 green pepper, diced fine
- 2-3 fresh jalepeno peppers (seeded or not, depends on you), diced fine
- 2 tsp. sugar
- 1 tbsp. cumin
- 1 tsp. salt
- 14 oz. can of tomato sauce
- 1/3 cup white vinegar
- 1 bunch cilantro, finely chopped
In a large pot, combine all the ingredients and bring to a boil. Lower the heat and simmer for 8-10 minutes or until it becomes thick. When cool, put in sealable glass jars or….why didn’t I think of this…cool in the fridge and then bring out the crackers, chips and EAT it.
OM yummy!
Chicken With Figs in Red Wine
- This is a different, but super tasty way to present chicken.
- Thigh Cutlets, skin removed
- 2 tbsp. flour
- 1 1/2 tsp. Coriander
- pinch of Cayenne
- 1 garlic clove, grated
- 1 small onion, chopped
- 1 1/2 tsp. Cumin
- 2 Bay leaves
- 1 1/2 cups red wine
- 1 tsp. chicken stock powder
- 6 fresh figs
- 2 tsp. lemon rind
- 1 tsp. fresh lemon juice
- 2 tsp. cornstarch
- chopped Parsley for garnish
Place flour, coriander, cayenne and cumin in a bag and add chicken pieces, one at a time, shaking to ensure totally covered.
Heat oil in large fry pan and cook until brown. Drain. Add onion and garlic. Cover pan and cook for 10 minutes.
Add 2 Bay leaves
Mix the wine, chicken stock powder and pour over the chicken. Transfer to 350 degree oven and bake for 1 1/4 hours. Remove from oven and take out the bay leaves. Remove chicken and set aside.
Mix together 2 tsp. lemon rind, 1 tsp. lemon juice, 2 tsp. cornstarch, figs (stems removed) and add to the pan. Cook until thick. Pour over chicken and sprinkle a small amount of chopped parsley on top.
Again, this can be for royalty We believe that special company, friends and family are all treated the same and, in your mind, remember that royalty is coming for dinner. That way, you don’t become complacent with your fare.