This can be an either/or or maybe even a ‘both’ kind of dinner. It all depends on what you prefer to eat. It is delicious either way.
- 4 chicken breasts, skin and bone removed OR
- 8 chicken thighs, bone and skin removed
- 1 tbsp. oil
- 1 large lemon, juiced and zested
- 1/4 cup water
- 2 garlic cloves, minced
- 1 tbsp. finely chopped fresh rosemary
- pinch of salt
Trim any excess fat from the chicken. In a large skillet, heat the oil and add the chicken. Cook until lightly golden (2 – 3 minutes per side).
Zest the lemon and set aside. Then cut the lemon in half and juice it.(1/4 cup juice).
Add the water and lemon juice and with a wooden spatula, loosen up any bits on the bottom of the pan. Add the garlic, rosemary and salt.
Reduce heat to medium-low. Cover and simmer for about 10 minutes. Turn the chicken over, half-way through the cooking time.
Place the chicken on warm plates, spoon the sauce over, sprinkle some zest on top and serve with garlic mashed potatoes and a crisp salad.
Add warm rolls and butter and, of course, a glass of your favourite wine. What did I tell you? YUM!
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.
Roasted Lamb Chops
Cooking lamb is easy but getting the right flavour, sometimes, takes much longer.
This recipe is for 4 servings…if company coming-great! If not and it is for 2, here you go again…cook once-eat twice… Either way it is pretty tasty.
- 4 large garlic cloves, pressed
- 1 tbsp. fresh thyme, lightly crushed
- 1 tbsp. fresh rosemary, crushed
- pinch of kosher salt
- 2 tbsp. olive oil, divided
- 6 1 1/4 inch thick lamb chops – someone may want 2
Mix the first 4 items with 1 tbsp. of the olive oil in a large bowl. Add the chops and turn to coat. Let this marinate for about 1 hour. You are trying to get great herby flavour here-did I just invent a new word? Nah!
Preheat oven to 400 degrees. Now heat the remaining tablespoon of oil in a skillet over high heat. Add the lamb, cooking about 3 minutes on each side.
Now transfer the skillet to the oven and roast for about 10 minutes to attain a medium-rare doneness.
Remove from oven, transfer to a plate and let rest, covered, for about 5 minutes.
Serve with garlic mashed potatoes, some fresh asparagus and voila! you have a winning dinner.
Rack of Lamb
Lamb is something you either love or hate. So for the lovers of lamb this one is for you.
- 3 tsp. butter
- 1 1/2 cups chopped white onions
- 1 cup finely chopped carrots
- 2 cups beef broth
- 1 1/2 cups dry red wine
- 1 cup chicken broth
- 1 1/2 tsp. tomato paste
- tsp. finely chopped fresh rosemary
- 1 1/2 tbsp flour
Preparation: Preheat oven to 400 degrees.
Melt 2 tbsp. butter in heavy saucepan over medium heat. Add onions and carrots and sauté for about twelve minutes or dark brown (not burnt). Add broth and next 4 ingredients and boil for ten minutes.
Mix remaining tbsp of butter with 1 tbsp flour to make a paste. Whisk into the sauce and simmer until the sauce thickens which should take about ten minutes. Strain the sauce and put back into saucepan, keeping warm until ready to serve.
- 1 cup honey
- 3 tbsp. soy sauce
- 2 tbsp mustard
- 2-1 1/4 lb. trimmed racks of lamb
Whisk honey, soy sauce and mustard in a small bowl, adding two tbsp. glaze to this. Place lamb on a baking sheet and brush each lamb rack with remaining glaze. Roast only until a meat thermometer inserted into the center of the lamb registers one hundred and thirty degrees. Continue brushing with glaze throughout the cooking process.
Cut the lamb between the bones and serve with sauce drizzled over.
For anyone who likes lamb, this is a lovely way to prepare it. It is so tasty and cooked perfectly. Bon Appetite and enjoy!