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.
Mediterranean Lamb With Almond Saffron Sauce
If you want to try something different or are hosting a “country-themed dinner” then this is the one for you.
- 1/2 cup slivered blanched almonds
- 1 x 1 inch piece of fresh ginger, peeled, coarsely chopped
- 2 garlic cloves. chopped
- 3 tbsp. coconut oil
- 1 x 3 cinnamon stick pieces
- 7-8 cardamom pods
- 1 large bay leaf
- 1 1/2-2 lbs. boneless lamb shoulder, cut into 1 inch cubes
- 1 tsp. cayenne pepper
- 1/2 tsp. red chili flakes
- pinch of salt
- 1/2 tsp. saffron threads
- 1/2 cup whipping cream (but of course)
- chopped cilantro – just for garnish
Almond Saffron Rice
This will serve 6
- 2 pinches of saffron threads
- 3 1/4 cups chicken stock, divided
- 1 tbsp. coconut oil
- 1 small onion, finely chopped
- 2 cups basmati rice
In a small bowl, gently crush the saffron and pour 1/4 cup of stock over the saffron and set aside.
Wash rice until the water runs clear. Drain really well. In a large heavy casserole, heat the oil over a medium heat and add the onion and cook until golden in colour. Add the rice and stir until the moisture is absorbed. Stir in the saffron and remaining broth, Increase the heat to a medium high and just bring to the boil. Cover tightly and reduce to low. Cook for 20 minutes or until all the stock is absorbed and the rice is tender. Fluff with a fork. do not burn. Keep warm.
Lamb
Soak the almonds in a cup of boiling water for 2 hours Transfer nuts and water to a blender and add the ginger and garlic. Set aside. Process until smooth and set aside.
Heat a heavy casserole over medium heat and add the oil. When hot add the cinnamon, cardamom, cloves and bay leaf and fry for about 5 seconds or until it become fragrant. Add half the lamb and brown all sides. Remove with tongs and set in a bowl, brown remaining lamb and return all to the casserole and pour in the almond sauce. Add the cayenne, chili flakes, salt and saffron, Stir well and bring just to a simmer. Cover and reduce the het and cook gently for about 65 minutes or until the lamb is tender.
Sir in the cream and cook on a medium heat for a few minutes to allow the sauce to thicken. Serve over the saffron rice.
This would be perfect with Sauv. Blanc
Lamb Pops For Game Night
The Oscars are on tonight or maybe you prefer to wait for game night, but these will definitely steal the show. It serves a small group of 10-14. Got the room?
- 2 x 600 g pkgs lamb (Frenched, rack)
- 300 ml jar whole, sweet red peppers, drained
- 1 tbsp. olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 tbsp. tomato paste
- 1 tsp. Harissa spices (spicy chili paste), divided
- 1 tbsp. lemon juice
- 2 tbsp. finely chopped parsley
- 2 tbsp. lemon zest
Pat the red peppers dry, then chop and set aside.
Preheat a fry pan over medium heat and add the oil, onion and garlic. Cook until the onion starts to brown, but stirring constantly so the garlic doesn’t burn. Stir in the peppers, tomato paste, lemon juice and 1/2 the harissa blend. Stir constantly for about 5 minutes. Pour into a blender and puree until smooth. Transfer to a medium size bowl and stir in the parsley and lemon zest. Set aside.
Trim the lamb and cut into chops. Sprinkle both sides with freshly ground pepper. Heat a grill pan over medium heat and oil the pan.
Grill the chops 4-6 minutes each side for medium rare. Brush the red pepper mixture over the pops and serve warm.
Have small plates and tons of napkins on hand. Oh yeah, chilled beverages help as well.
Grilled Lamb With Stone Fruit Relish
- The best way to make this dish without having to deal with a whole leg of lamb is to ask your butcher to make you leg top roasts. If you like lamb, you are going to love this.
- 1/4 coarsely chopped fresh oregano
- 2 tbsp. coarsely chopped fresh rosemary
- 1 tbsp. kosher salt
- 1 tbsp. pepper
- 1 tbsp. minced garlic
- 3 tbsp. olive oil
- 2 x 1` lb. lamb leg top roasts
Stir together the herbs, salt, pepper, garlic and oil and rub all over the lamb. Set aside while you make the stone fruit relish.
Stonefruit Relish
- 6 peaches (or apricots) cut into 1/4 inch pieces
- 1 roasted red pepper, outer skin removed, cut into 1/4 inch pieces, (1/3 cup)
- 2 tbsp. minced shallot
- 2 tbsp. coarsely chopped mint (fresh)
- 2 tbsp. red wine vinegar
- 2 tbsp. fresh orange juice
- 2 tbsp. extra virgin olive oil
- 1 tsp. brown sugar
- 1/2 tsp. red pepper flakes
- 1/2 tsp. ground coriander
- pinch of salt
Stir together all the ingredients and set aside.
Preheat the barbecue on high for about 10 minutes. Sear the lamb on a lightly oiled grill rack, covered with the lid, turning once until well browned (9-10 minutes).
Turn off one burner and put the lamb on the shut-off burner, reduce the heat to moderate and grill until the internal temperature registers 135 degrees for medium rare. (about 15-20 minutes). Transfer to a cutting board and tent with foil, letting rest for 15 minutes, before cutting across the grain. Slice thinly and serve with the stone fruit relish.
Serve this with roasted potatoes and root vegetables. Add some garlic toast and a glass or two of a lovely Merlot or Sangiovese red wine.
Braised Leg of Lamb
For those who love lamb this is a nice, easy way to cook your dinner with the meat and veggies – all in one. Here we go.
- 1 leg of Lamb (5 -6 lbs)
- 8 garlic cloves, peeled and halved
- sea salt and pepper
- 1/4 cup extra virgin olive oil
- 1 1/2 cups Chardonnay wine
- 4 cups chicken stock
- sprigs of rosemary
- 1 1/2 lbs baby new potatoes, halved
- 1 cup oil-cured black olives
- 1/2 cup green olives
Preheat oven to 300 degrees. Make 8 slits in the lamb and insert garlic in each one. Season with salt and pepper.
Heat the olive oil in a large roast pan or dutch oven until it begins to simmer. Sear the lamb on both sides until golden – about 5 minutes. Remove from the pan.
Add the wine and return the pan to heat and simmer for about a minute. Add the stock, remaining garlic, rosemary and bring to a boil. Add the lamb back in and cover with a lid. Braise in the oven for 4 hours.
Now add the potatoes and olives and continue braising until the lamb and potatoes are tender (35-40 minutes).
Transfer the lamb to a platter and with a slotted spoon, remove the potatoes and olives. Strain the pan juices and skim the fat from the top. Return to the pan and simmer for about 6 -7 minutes, until reduced by half. Spoon the sauce over the lamb and serve.
Add a salad and you really have a dinner fit for a king.
Lamb Burgers With A Peach/Pistachio Chutney
If you have never had a lamb burger, this would be a good one to start with. The flavours are so perfect together.
- 1 lb. ground lamb
- 1 large egg yolk
- pinch of salt and freshly ground pepper
- 4 portobello mushrooms caps
- olive oil
- 4 buns
- gouda cheese slices
- thinly sliced cucumber slices
In a large bowl, combine ground lamb, salt, pepper and egg yolk. Shape into 4 burgers and refrigerate.
Preheat the barbecue on high and brush the grill and oil. In the meantime, make the chutney.
Chutney
- 2 tbsp. shallots, minced
- 2 tbsp. butter
- 4 tbsp. dried peaches, diced
- 1 tbsp. honey
- 4 tbsp. peach nectar
- 3 tbsp. chopped pistachios
- dash of fig balsamic vinegar
In a skillet, sweat the shallots in butter, but do not brown. Add the peaches, nectar and honey. Simmer until the liquid has disappeared. Set aside and cool to room temperature. Add the pistachios and a dash of balsmic vinegar. Refrigerate while now grilling the burgers.
Grill the burgers until cooked. While the heat is high, brush the mushroom caps with oil on both sides and grill both sides until done. Set these aside.
Turn off the burners and grill the buns and keep warm. Also add a slice of cheese on each burger. Close the lid and let the cheese melt.
Place a burger on each bun, add the mushroom cap and a dollop of the chutney, a couple of the cucumber slices for that extra crunch and top with the other half of the bun. This is very yummy.
Lamb, Beef or Pork Pot Pie
This makes two pies…one for now, one for later or if really, really hungary……
You can make it with whatever meat you like. You will need:
- 2 lbs. meat, boneless,
- 2 tbsp. MILD curry paste
- 2 tbsp. vegetable oil
- 1 large onion, thinly sliced
- 4 cloves minced garlic
- 1 tbsp. fresh minced ginger
- 3 cups sodium reduced beef stock
- 2 red peppers, chopped
- 1 seeded and minced jalapeno pepper
- 1 lb. yukon gold potatoes, peeled and cubed
- 2/3 cup flour
- 2 boxes frozen deep dish pie shells, thawed (oh, go ahead and cheat a little)
The day before, place the meat (cut into 1 inch cubes) in a large bowl and add the curry paste. Stir well to cover and leave in the fridge overnight.
Next day, in a large frypan, heat the oil on medium heat. Brown the meat in batches and remove to a plate. Add the onion, garlic, ginger and 1/2 cup of beef stock and cook for about 5 minutes until softened. Add the peppers and cook a further 2 minutes.
Add the meat to the saucepan and add the remaining stock and potatoes. Bring to a boil. Now reduce the heat and cook for 30 minutes until tender.
Preheat oven to 375 degrees. Whisk flour and 1 cup of water until smooth. Drizzle into meat mixture and bring to a simmer and cook, stirring continually for about 5 minutes until thickened. Let cool but stir from time to time.
Place the two thawed pie shells on a baking tray and divide the filling evenly. Now roll out the top pastry and cut into 3 inch circles. Place the circles by laying them flat on the bottom shelf of the oven. Bake for about 30 minutes.
When serving, place a circle of the pastry on top. Looks great and tastes even better.