| Wild Mushroom Crostini Posted: 04 Feb 2010 08:06 AM PST  Ingredients : - 1 ounce dried porcini mushrooms
- 3 cloves garlic, peeled
- 1/2 cup flat leaf parsley, finely chopped
- 1/2 teaspoon salt, plus more to taste
- 1 loaf long Italian or French bread, sliced 1/4 inch thick on the diagonal
- Extra-virgin olive oil, for bread
- 2 shallots, peeled and finely chopped
- Freshly ground black pepper
- 1/2 cup dry white wine
- 2 pounds assorted wild mushrooms, such as shiitake, cremini, oyster, and chanterelle, cut into 3/8-inch slices
Cooking Directions : - In a bowl, combine dried porcini and 1 1/2 cups hot water. Let sit until soft, about 15 minutes. Remove from soaking liquid. Carefully pour off liquid, leaving sediment in bowl; reserve liquid. Coarsely chop porcini.
- Chop together garlic, parsley, and salt.
- Make crostini by grilling or toasting bread under broiler. Brush lightly with extra-virgin olive oil. Season with salt and pepper.
- In a large saute pan, heat 1 tablespoon butter and 1 tablespoon oil over medium-low heat. Add porcini, shallots, and thyme, and cook, stirring often, until shallots wilt, about 10 minutes. Season well with salt and pepper. Add wine, and cook over medium-high heat until liquid is almost completely reduced, 5 to 7 minutes. Add reserved porcini liquid, and cook until almost completely reduced again, 5 to 7 minutes. Remove from heat, transfer to a small bowl, and set aside.
- Rinse skillet, dry, and return to high heat. Starting with the firmest, cook wild mushrooms in two batches using a tablespoon of butter and oil for each batch. Season well with salt and pepper, and reduce heat to medium. Cook, stirring often, until mushrooms are nearly tender, 5 to 10 minutes. Keep in a large bowl while second batch cooks.
- Return all the mushrooms to the pan. Add porcini and parsley mixtures. Cook over medium-high heat until garlic gives off an aroma, 2 to 3 minutes. Adjust seasonings, and remove pan from heat.
- Transfer mushrooms to a bowl and serve with crostini, or spoon a bit of the mushroom mixture on each slice of crostini and arrange on a plate.
Yield: 15 servings Still Hungry? White button mushrooms can be substituted for the wild mushrooms. Nutrition per serving : - Calories: 182 kcal
- Carbohydrates: 19 g
- Dietary Fiber: 1 g
- Fat: 8 g
- Protein: 5 g
- Sugars: 2 g
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| Roasted Garlic Sage and Turkey Stuffing Posted: 04 Feb 2010 08:02 AM PST Ingredients : - 5 cups crumbled cornbread
- 3 cups cooked Carolina Gold rice, cold
- 9 tablespoons butter, plus more for pan
- 3 medium carrots, peeled and cut into 1/4-inch dice
- 1 large onion, cut into 1/4-inch dice
- 3 ribs celery, strings removed, cut into 1/4-inch dice
- 1 medium green pepper, cut into 1/4-inch dice
- 1 1/2 pounds sweet fennel sausage, casings removed
- 2 tablespoons poultry seasoning
- 2 tablespoons finely chopped sage
- 1 1/2 teaspoons salt, plus more to taste
- 2 teaspoons freshly ground black pepper, plus more to taste
- 3 1/2 cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
- 3 bulbs roasted garlic
Cooking Directions : - Heat oven to 375 degrees F. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and saute until they begin to soften, about 2 minutes. Add onion and celery, and saute until onions are translucent, 8 to 10 minutes. Add green pepper, and saute 1 minute. Combine vegetables and corn-bread mixture.
- In same skillet, saute sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with corn-bread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened.
- Squeeze garlic from skins; mix gently into corn-bread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350 degrees F for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.
Yield: 10 servings Still Hungry? To roast the garlic, remove top quarter of bulbs, drizzle bulbs with olive oil, top with thyme and sage, and bake thirty to thirty-five minutes. Nutrition per serving : - Calories: 569 kcal
- Carbohydrates: 45 g
- Dietary Fiber: 4 g
- Fat: 35 g
- Protein: 17 g
- Sugars: 6 g
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| Oyster Brioche Stuffing Posted: 04 Feb 2010 07:52 AM PST Ingredients : - 12 slices brioche (3/4 inch thick), crusts removed
- 4 tablespoons butter
- 1 onion diced into 1/4-inch pieces
- 2 celery ribs diced into 1/4-inch pieces
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne pepper
- 2 tablespoons cognac (optional)
- 24 shucked oysters (1/3 cup liquor reserved)
- 1/2 cup heavy cream
- 1 1/2 cups fresh flat-leaf parsley leaves, chopped
Cooking Directions : - Heat oven to 350 degrees F. Cut brioche into 3/4-inch cubes. Spread on a 17-by-12-inch baking sheet; bake until dry and golden, 10 minutes. Transfer to a wire rack to cool.
- Melt butter in a medium skillet over medium heat. When hot, add onion, celery, garlic, salt, and pepper. Cook, stirring occasionally, until onions are softened, 3 minutes. Add nutmeg, cayenne, cognac, and oyster liquor; cook until liquid is absorbed, 1 minute. Add oysters and cream; cook 30 seconds. Remove from heat.
- In a large bowl, toss together brioche, oyster mixture, and parsley. Use for stuffing immediately. Note: If baking outside the turkey, spread in a buttered 9-by-13-inch baking pan. Bake until golden on top, about 20 minutes. Stir stuffing, and bake another 20 minutes.
Yield: 12 servings Nutrition per serving : - Calories: 220 kcal
- Carbohydrates: 22 g
- Dietary Fiber: 1 g
- Fat: 10 g
- Protein: 7 g
- Sugars: 2 g
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| Pumpkin Bread Pudding with Rum Sauce Posted: 04 Feb 2010 07:49 AM PST Ingredients : - 3/4 cup golden raisins
- 4 large whole eggs
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 4 cups milk
- 2 1/2 teaspoons pure vanilla extract
- 2 tablespoons butter melted, plus more for dish
- 2 teaspoons light brown sugar
- 6 cups day-old Pumpkin Challah cubed
- 1/2 cup heavy cream
- 3 tablespoons confectioners' sugar
- 5 large egg yolks
- 1/4 cup dark rum or more to taste
Cooking Directions : - Heat oven to 350 degrees. Place raisins in a small bowl, and cover with hot water. Let soak until plump. Drain, and set aside.
- In a large bowl, whisk together 4 whole eggs, sugar, and salt. Whisk in 2 1/2 cups milk and 1 1/2 teaspoons vanilla extract.
- Butter a 9-inch, 1 1/2-quart ceramic baking dish with sides that are at least 1 1/2 inches high. Sprinkle bottom of dish with brown sugar; arrange half the challah cubes in a layer on top. Sprinkle with half the reserved raisins. Repeat with remaining challah and raisins.
- Pour the milk-and-egg mixture over the bread, making sure to soak every piece. Transfer baking dish to the oven, and bake until the custard sets and the bread pudding becomes a rich, golden color, 50 to 60 minutes. If bread becomes too brown before filling is set, loosely cover top of pudding with aluminum foil. Allow to cool slightly before serving.
- Meanwhile, prepare the rum sauce: Combine remaining 1 1/2 cups milk, the heavy cream, and confectioners' sugar in a saucepan; place over medium heat, and heat just until bubbles form around the edges. Remove from heat.
- Prepare an ice-water bath, and set aside. In a medium bowl, whisk egg yolks with remaining teaspoon vanilla. Slowly beat 1/4 cup of the hot milk mixture into yolks, then slowly whisk yolk mixture back into saucepan with remaining milk mixture. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 1 minute.
- Strain the mixture into a bowl set in the ice-water bath. Stir in rum and remaining 2 tablespoons butter; stir until combined. Let stand until mixture is chilled. Serve bread pudding warm or at room temperature, with the rum sauce on the side.
Yield: 10 servings Still Hungry? Use store-bought brioche or challah as a substitute for pumpkin challah. Nutrition per serving : - Calories: 369 kcal
- Carbohydrates: 47 g
- Dietary Fiber: 0 g
- Fat: 14 g
- Protein: 9 g
- Sugars: 35 g
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| Warm Arugula Bread Salad Posted: 04 Feb 2010 07:42 AM PST  Ingredients : - 3 tablespoons extra-virgin olive oil, divided
- 2 slices crusty whole-wheat bread, cut into 1-inch cubes
- 1 cup cherry tomatoes, halved
- 8 cups arugula
- 1 tablespoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons balsamic vinegar
- 3/4 ounce Parmesan cheese, shaved or grated
Cooking Directions : - Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Stir in bread; cook, stirring occasionally, until crisp and starting to brown, 5 to 6 minutes. Add tomatoes and arugula; cook, stirring, until arugula just wilts, about 1 minute. Push the mixture to one side. Add remaining 1 tablespoon oil to the empty side and cook garlic, stirring constantly, until fragrant and sizzling, 15 seconds. Stir into the bread mixture. Remove from heat, season with salt and pepper, drizzle with vinegar and toss to combine. Serve warm, topped with Parmesan.
Yield: 4 servings Still Hungry? This assertive panzanella has the most flavor when made with mature arugula, but baby arugula also works well. Serve with grilled steak or turkey sausage. Nutrition per serving : - Calories: 179 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 2 g
- Fat: 13 g
- Protein: 5 g
- Sugars: 1 g
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| Strawberry-Rhubarb Bread Pudding Posted: 04 Feb 2010 07:33 AM PST  Ingredients : - 4 large egg whites
- 4 large eggs
- 1 cup skim milk
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon freshly grated orange zest
- 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes
- 2 cups roughly broken gingersnaps
- 2 cups quartered strawberries, fresh or frozen (thawed)
- 1 cup diced rhubarb
- 1/4 cup chopped walnuts, lightly toasted (see Tip)
- 1/4 cup chopped walnuts, lightly toasted, or Streusel Topping (see Tip)
Cooking Directions : - Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
- To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and orange zest: whisk to combine.
- Toss bread, gingersnaps, strawberries, rhubarb and 1/4 cup walnuts in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
- Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup walnuts (or Streusel Topping) and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
Yield: 8 servings Still Hungry? Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb. Notes: Tip Spread walnuts on a baking sheet, place in a preheated 350 degree F oven and toast, stirring once, until fragrant and lightly browned, 7 to 9 minutes. To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking. Make Ahead Tip To make ahead: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4. Nutrition per serving : - Calories: 321 kcal
- Carbohydrates: 43 g
- Dietary Fiber: 3 g
- Fat: 12 g
- Protein: 10 g
- Sugars: 24 g
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| Leek and Brie Bruschetta Posted: 04 Feb 2010 07:27 AM PST Ingredients : - 2 tablespoons olive oil, plus more for drizzling
- 6 medium leeks, whites and light green parts only, halved lengthwise and thinly sliced crosswise, cleaned
- 1 teaspoon dried thyme
- Coarse salt and freshly ground pepper
- 4 thick slices hearty country bread
- 8 ounces Brie cheese, thinly sliced
- 2 plum tomatoes, thinly sliced crosswise
Cooking Directions : - Heat olive oil in a large skillet over medium heat. Add leeks and thyme; season with salt and pepper. Cook, stirring frequently, until leeks are very tender and just beginning to brown, 15 to 20 minutes.
- Meanwhile, heat broiler with rack set 4 inches from heat. Arrange bread on a broilerproof baking sheet. Dividing evenly, layer bread with Brie, cooked leeks, and sliced tomatoes; drizzle with olive oil, and season with salt and pepper.
- Broil until cheese has melted and tomatoes start to brown, 5 to 8 minutes. Serve immediately.
Yield: 4 servings Nutrition per serving : - Calories: 427 kcal
- Carbohydrates: 37 g
- Dietary Fiber: 4 g
- Fat: 24 g
- Protein: 16 g
- Sugars: 8 g
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| Lamb Burgers with Red-and-Green-Tomato Chutney Posted: 04 Feb 2010 01:03 AM PST  Ingredients : - 1/4 cup cider vinegar
- 2 tablespoons pure maple syrup
- 1 large garlic clove, minced
- 1 tablespoon finely grated peeled fresh ginger
- 1/2 teaspoon ground cumin
- 1/8 teaspoon dried hot red pepper flakes, or to taste
- 1 plum tomato, seeded and finely chopped
- 1 small green (unripe) tomato, seeded and finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 1/2 pounds lean ground lamb
Cooking Directions : - Prepare grill for cooking.
- Make chutney: Boil vinegar, syrup, garlic, ginger, cumin, and red pepper flakes in a small saucepan until thickened and reduced to about 2 tablespoons, 2 to 3 minutes (watch carefully). Remove from heat and stir in tomatoes and salt to taste. Stir in cilantro just before serving.
- Make burgers: Form lamb into 4 (3/4-inch-thick) patties and season with salt and pepper. Grill on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
- Serve burgers with chutney.
Yield: 4 servings Still Hungry? Instead of burger buns, we like to serve the lamb with lentil and rice salad and fresh greens. Of course, the burgers are equally delicious the traditional way. Nutrition per serving : - Calories: 377 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 0 g
- Fat: 23 g
- Protein: 29 g
- Sugars: 8 g
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| Leg of Roasted Lamb on Potato, Eggplant, and Tomato Tian Posted: 04 Feb 2010 12:59 AM PST  Ingredients : - 1 1/2 pounds tomatoes, cut crosswise into 1/4-inch-thick slices
- 1 pound onions, thinly sliced
- 1 (1 pound) eggplant, cut crosswise into 1/4-inch-thick slices
- 4 large garlic cloves, chopped
- 1 1/2 teaspoons dried oregano, crumbled
- 2 pounds boiling potatoes, peeled and cut into 3/4-inch-thick slices
- 1 teaspoon salt
- 1 (7 pound) leg of lamb (aitchbone removed by butcher)
- 3 large garlic cloves, thinly sliced
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano, crumbled
Cooking Directions : - Toss half of tomato slices with onions, eggplant, garlic, oregano, potatoes, salt, and pepper to taste in a large bowl. Transfer to an oiled shallow 3-quart casserole, spreading evenly. Arrange remaining tomato slices on top. Roast, uncovered, in middle of oven 30 minutes.
- Prepare lamb: Trim lamb of all but a 1/4-inch layer of fat. Cut small slits all over lamb with a sharp small knife and put a slice of garlic into each slit. Rub lamb with some lemon juice and season with oregano, salt, and pepper.
- After tian has been roasting 30 minutes, put lamb on top of vegetables. Roast in middle of oven 30 minutes, then reduce temperature to 350 degrees F.
- Continue roasting, basting meat with cooking juices (baste with remaining lemon juice during last 30 minutes of roasting) until a thermometer inserted into thickest part of meat (do not touch bone) registers 135 degrees F for medium-rare, about 1 1/2 hours. Transfer meat to a cutting board, cover tian with foil, and let meat stand 15 minutes before carving. Spoon off any excess fat from tian and discard. Serve tian with lamb.
Yield: 6 servings Nutrition per serving : - Calories: 746 kcal
- Carbohydrates: 46 g
- Dietary Fiber: 8 g
- Fat: 33 g
- Protein: 64 g
- Sugars: 12 g
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| Lamb and Eggplant Ragu Posted: 04 Feb 2010 12:54 AM PST  Ingredients : - 4 ounces whole-wheat rigatoni or penne
- 4 ounces ground lamb or lean ground beef
- 2 cloves garlic, chopped
- 1/4 teaspoon fennel seed
- 1 1/2 cups diced eggplant
- 1 teaspoon extra-virgin olive oil
- 1 (8 ounce) can no-salt-added tomato sauce
- 1/2 cup red wine
- 1 1/2 teaspoons chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon pine nuts, toasted (see Tip)
- 1/4 cup crumbled feta (optional)
Cooking Directions : - Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.
- Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in oregano, salt and pepper.
- Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
Yield: 2 servings Still Hungry? Lamb and eggplant are combined in dishes throughout the Mediterranean. Together they deliver a complex, hearty, earthy flavor that's truly satisfying. In this dish, toasted pine nuts and tangy feta cheese are excellent accents. Notes: Tip To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Nutrition per serving : - Calories: 550 kcal
- Carbohydrates: 57 g
- Dietary Fiber: 8 g
- Fat: 20 g
- Protein: 26 g
- Sugars: 4 g
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| Lamb and Eggplant Pastitsio Posted: 04 Feb 2010 12:49 AM PST  Ingredients : - 1 large onion, chopped
- 1 tablespoon olive oil
- 1 pound lean ground lamb
- 1 clove garlic, minced
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano, crumbled
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 pound eggplant, peeled and cut into 1/2-inch cubes
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 clove garlic
- 1 whole clove
- 1/2 pound feta, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 10 ounces penne
Cooking Directions : - Make lamb sauce: Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add lamb and saute over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add garlic, salt, oregano, cinnamon, sugar, and pepper and saute, stirring, 2 minutes.
- Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. Season with salt and pepper.
- Preheat oven to 425 degrees F.
- Make cheese sauce and cook pasta while lamb sauce is simmering: Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes. Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.
- Beat eggs in a large bowl and gradually add sauce to eggs, whisking.
- Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander. Toss half of pasta with lamb sauce and half with cheese sauce.
- Assemble pastitsio: Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly. Spoon pasta with cheese sauce on top, spreading evenly.
- Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. Let stand 5 minutes before serving.
Yield: 6 servings Nutrition per serving : - Calories: 601 kcal
- Carbohydrates: 55 g
- Dietary Fiber: 5 g
- Fat: 29 g
- Protein: 31 g
- Sugars: 14 g
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| Mint-Pesto Rubbed Leg of Lamb Posted: 04 Feb 2010 12:43 AM PST Ingredients : - 1/2 cup packed fresh basil leaves
- 1/4 cup packed fresh mint leaves
- 1/4 cup packed fresh parsley leaves
- 2 tablespoons toasted pine nuts (see Tip)
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, peeled
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper
- 1 (3 1/2) pound boneless leg of lamb, butterflied and trimmed of fat
Cooking Directions : - Preheat oven to 350 degrees F.
- Place basil, mint, parsley, pine nuts, cheese, oil, garlic, 1/2 teaspoon salt and pepper in a food processor and process until fairly smooth. Sprinkle lamb all over with the remaining 1/2 teaspoon salt. Reserve 2 tablespoons of the pesto; spread the rest over the top side of the lamb and roll it closed. (It will not be a perfect cylinder.) Tie kitchen string around the roast in five places; do not tie too tightly or the pesto will squeeze out. Rub the reserved pesto over the outside of the lamb and place in a roasting pan.
- Roast the lamb until a thermometer inserted into the thickest part registers 140 degrees F for medium-rare, about 1 hour 20 minutes. Transfer to a cutting board; let rest for 10 minutes. Carve the lamb, leaving the string in place to help hold the roast together.
Yield: 12 servings Still Hungry? Have your butcher 'butterfly' a boneless leg of lamb (that is, open it up to a large, flat cut of meat); ask that any visible fat be trimmed off. The pesto rub is also a terrific dip for fresh vegetables or a sauce for steamed vegetables. Notes: Tip Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes. Roasting Tips 1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven. 2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals. 3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier. 4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner. Nutrition per serving : - Calories: 185 kcal
- Carbohydrates: 0 g
- Dietary Fiber: 0 g
- Fat: 12 g
- Protein: 15 g
- Sugars: 0 g
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| North African Orange and Lamb Kebabs Posted: 04 Feb 2010 12:38 AM PST Ingredients : - 1/2 cup loosely packed fresh cilantro leaves
- 1/2 cup loosely packed fresh parsley leaves
- 3 cloves garlic, crushed and peeled
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup nonfat plain yogurt
- 2 tablespoons lemon juice
- 1 pound lean leg of lamb, trimmed of fat and cut into 1-inch cubes
- 2 seedless oranges, unpeeled, quartered and cut into 1/4-inch-thick slices
- 8 (10 inch) wooden skewers
Cooking Directions : - Preheat grill to high.
- Combine cilantro, parsley, garlic, paprika, cumin, salt and pepper in a food processor; process until the herbs are finely chopped. Add yogurt and lemon juice; process until smooth. Scrape into a medium bowl, add lamb and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
- Thread lamb and orange slices alternately onto 8 skewers. Discard marinade.
- Oil the grill rack (see Tip). Grill the kebabs, turning occasionally, until cooked to desired doneness, 7 to 10 minutes for medium-rare. Serve immediately.
Yield: 4 servings Still Hungry? This spicy yogurt marinade tenderizes lamb beautifully--but it's not a long process, as with some marinades. Twenty minutes does the trick. Here, the lamb is paired with orange sections, which sear and turn slightly bitter, a bracing complement to the meat. Notes: Tip To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) To grill with wooden skewers: Wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.) Nutrition per serving : - Calories: 151 kcal
- Carbohydrates: 13 g
- Dietary Fiber: 2 g
- Fat: 4 g
- Protein: 16 g
- Sugars: 9 g
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| Baked Kibbeh Posted: 04 Feb 2010 12:26 AM PST  Ingredients : - 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1/2 pound ground lamb (not lean)
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/3 cup toasted pine nuts plus
- 2 tablespoons toasted pine nuts for garnish
- 1 cup fine bulgur
- 1 medium onion, coarsely chopped
- 1 pound ground lamb (not lean)
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 2 1/2 tablespoons olive oil
- Plain yogurt
Cooking Directions : - Make filling: Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts.
- Make bulgur mixture: Preheat oven to 400 degrees F.
- Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl.
- Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth). Add to bulgur and mix with your hands to combine well.
- Assemble and bake kibbeh: Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet). Spoon filling evenly over bulgur mixture. Spoon remaining bulgur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife.
- Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes.
- Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving.
Yield: 6 servings Still Hungry? The fine bulgur in this recipe might seem like a specialty ingredient, but it is actually in most supermarkets, near the rice, under the name Near East Taboule Wheat Salad Mix (you won't need the seasoning packet). Notes: Special equipment A 10-inch metal pie plate or a 10-inch cast-iron skillet Nutrition per serving : - Calories: 514 kcal
- Carbohydrates: 28 g
- Dietary Fiber: 5 g
- Fat: 32 g
- Protein: 29 g
- Sugars: 8 g
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| Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce Posted: 04 Feb 2010 12:21 AM PST  Ingredients : - 1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped
- 1 cup plain whole-milk yogurt
- 1 teaspoon fresh lemon juice
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh mint
- 4 (6-inch) pita pockets, halved crosswise
- 1 (1 1/2-pound) (1/4-inch-thick) bone-in lamb steak from leg, trimmed of excess fat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound romaine, torn into bite-size pieces
- 1/4 cup loosely packed fresh mint leaves
- 1 cup cherry or grape tomatoes, halved
- 1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
- 1/2 cup pitted Kalamata olives, halved lengthwise
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
Cooking Directions : - Make tsatsiki sauce: Puree cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
- Make lamb sandwiches: Preheat broiler.
- Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
- Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
- While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
- Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.
Yield: 4 servings Still Hungry? If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets. Nutrition per serving : - Calories: 757 kcal
- Carbohydrates: 46 g
- Dietary Fiber: 3 g
- Fat: 47 g
- Protein: 36 g
- Sugars: 5 g
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| Braised-Lamb Shank Shepherd's Pie with Creamed Spinach Posted: 04 Feb 2010 12:15 AM PST Ingredients : - 5 1/2 pounds large lamb shanks
- 2 tablespoons extra virgin olive oil
- 2 small onions, trimmed and quartered (do not peel)
- 1/2 cup fresh thyme sprigs
- 1/2 cup fresh rosemary sprigs
- 1/2 cup dry white wine
- 1 1/4 cups beef broth
- 1 1/4 cups water
- 6 (8 ounce) russet (baking) potatoes
- 1 1/4 teaspoons salt
- 3/4 cup whole milk
- 5 medium carrots, cut into 1/4 inch thick slices
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, melted
Cooking Directions : - Preheat oven to 450 degrees F.
- Prepare lamb: Put lamb shanks in a large metal roasting pan, then rub with oil and season with salt and pepper. Arrange onion wedges around lamb. Roast lamb in middle of oven 40 minutes. Turn shanks over, scatter with herb sprigs, and roast 40 minutes more.
- Pour wine, broth, and water into roasting pan. Cover pan tightly with foil and braise lamb until tender, 45 minutes to 1 hour. Transfer shanks to a plate and remove and discard skins from onions. Pour cooking liquid (including onions) into a large glass measure (do not clean roasting pan).
- Prepare potatoes and boil carrots while lamb roasts: Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes.
- Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Force warm potatoes through ricer into a bowl. Stir in salt, milk, and pepper to taste.
- Cook carrots in boiling salted water until tender, about 10 minutes. Rinse under cold running water to stop cooking.
- Make gravy: Skim fat from cooking liquid (you'll have about 2 1/2 cups broth). Whisk together 1 cup broth and flour in a large bowl to make a thin paste, then whisk in remaining broth (including onions). Set roasting pan across 2 burners and pour broth mixture into pan. Boil over moderate heat, whisking, until thickened, about 5 minutes. Remove from heat and season with salt and pepper.
- Cut lamb meat from bones, then tear meat into bite-size pieces. Stir meat into gravy.
- Reduce oven to 350 degrees F.
- Assemble and bake pie: Spoon lamb-shank mixture into a 12- by 3-inch oval gratin dish or a 2 1/2- to 3-quart shallow baking dish, spreading evenly. Scatter carrots over lamb, then top with creamed spinach, spreading evenly. Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with melted butter.
- Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour.
Yield: 6 servings Still Hungry? Our food editors agree that this is one of the best-tasting and most elegant shepherd's pies they've ever had. The recipe is not as complicated as it appears at first glance the different components all come together to make a complete meal in a single dish. The potatoes are stiffer than the average mash because they will be forming the crust for the pie. Notes: Cooks' Notes Lamb shanks can be made 1 day ahead of assembling shepherd's pie and chilled, covered. Bring to room temperature before proceeding Mashed potatoes can be made 1 day ahead of assembling shepherd's pie and chilled, covered. Bring to room temperature before proceeding. Shepherd's pie can be assembled (before being drizzled with melted butter) 1 day ahead and chilled, covered. Let stand at room temperature 1 hour before drizzling with butter and baking. Special Equipment Potato Ricer Nutrition per serving : - Calories: 742 kcal
- Carbohydrates: 54 g
- Dietary Fiber: 8 g
- Fat: 30 g
- Protein: 56 g
- Sugars: 8 g
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| Lamb Chops with Mint Pan Sauce Posted: 03 Feb 2010 11:50 PM PST  Ingredients : - 1/3 cup apple juice
- 1 1/2 teaspoons cornstarch
- 8 (3 ounce) lamb loin chops, trimmed of fat
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon canola oil
- 1 shallot, minced
- 1/3 cup reduced-sodium beef broth
- 2 tablespoons cider vinegar
- 2 tablespoons mint jelly
- 2 tablespoons minced fresh mint, divided
Cooking Directions : - Preheat oven to 450 degrees F. Combine apple juice and cornstarch in a small bowl; set aside.
- Sprinkle lamb chops with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140 degrees F for medium-rare, 6 to 10 minutes, depending on the thickness. Transfer the chops to a plate and tent with foil.
- Place the skillet over medium-high heat (take care, the handle will still be hot). Add shallot and cook, stirring constantly, until browned and softened, about 1 minute. Add broth, vinegar and jelly and bring to a boil, whisking to dissolve the jelly. Cook, whisking constantly, until the liquid has reduced by half, 2 to 3 minutes. Stir the cornstarch mixture; add to the pan and bring to a simmer, stirring constantly, until the sauce is thickened, about 30 seconds. Remove from the heat and stir in half the mint along with any accumulated juices from the chops. Serve the chops topped with the sauce and the remaining mint.
Yield: 4 servings Still Hungry? Lamb with mint jelly is a tried-and-true combination and this recipe takes the idea to new heights. The sweet, shocking green jelly is transformed into a richly flavored and pleasingly dark sauce. Make It a Meal: Serve with whole-wheat couscous and Sweet Pea Mash. Nutrition per serving : - Calories: 386 kcal
- Carbohydrates: 13 g
- Dietary Fiber: 0 g
- Fat: 24 g
- Protein: 26 g
- Sugars: 8 g
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| Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust Posted: 03 Feb 2010 11:41 PM PST  Ingredients : - 3 tablespoons olive oil
- 3 medium cloves garlic, peeled
- 3 tablespoons fresh rosemary
- 2 tablespoons fresh thyme leaves
- 1/4 cup fresh parsley leaves
- 1/3 cup grated Parmesan cheese
- 1 cup coarse fresh bread crumbs
- 1 (4 pound) boneless, half leg of lamb, untied, trimmed of surface fat, and pounded to 3/4 inch thickness at room temperature
- Table salt and ground black pepper
- 1 tablespoon Dijon mustard
Cooking Directions : - Adjust oven rack to lower-middle position and heat oven to 375 degrees F. Meanwhile, in workbowl of food processor fitted with steel blade, process 1 teaspoon of olive oil with garlic, rosemary, thyme, and parsley until minced, scraping down bowl with rubber spatula as necessary, about 1 minute. Remove 1 1/2 tablespoons herb mixture to small bowl and reserve. Scrape remaining mixture into medium bowl; stir in cheese, bread crumbs, and 1 tablespoon olive oil, and set aside.
- Lay lamb with rough interior side (which was against bone) facing up on work surface; rub with two teaspoons olive oil, and season generously with salt and pepper. Spread reserved 1 1/2 tablespoons herb mixture evenly over meat, leaving 1-inch border around edge. Roll roast and tie. Season tied roast generously with salt and pepper, then rub with remaining 1 tablespoon oil.
- Place roasting rack on rimmed baking sheet. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot, about 3 minutes. Sear lamb until well browned on all sides, about 2 minutes per side; then, using tongs, stand roast on each end to sear, about 30 seconds per end. Transfer to rack and roast until instant-read thermometer inserted into thickest part registers 120 degrees F, 30 to 35 minutes. Transfer lamb to cutting board; remove and discard string. Brush lamb exterior with mustard, then, carefully press herb and bread crumb mixture onto top and sides of roast with hands, pressing firmly to form a solid, even coating that adheres to the meat. Return coated roast to rack; roast until instant-read thermometer inserted into thickest part of roast registers 130 to 135 degrees F (medium-rare), 15 to 25 minutes longer. Transfer meat to cutting board, tent with foil, and let rest 10 to 15 minutes. Cut into 1/2-inch slices and serve.
Yield: 8 servings Still Hungry? We found that we preferred putting a simple spice or herb mixture, rather than a complex stuffing, inside the rolled lamb. Nutrition per serving : - Calories: 579 kcal
- Carbohydrates: 10 g
- Dietary Fiber: 0 g
- Fat: 37 g
- Protein: 45 g
- Sugars: 0 g
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| Garam Masala Lamb Chops with Apricot Couscous Posted: 03 Feb 2010 11:35 PM PST Ingredients : - 1 1/4 cups water
- 1 teaspoon kosher salt, divided
- 1 tablespoon garam masala
- 4 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon freshly ground pepper
- 1 rack of lamb, exterior fat trimmed
- 3/4 cup whole-wheat couscous (see Ingredient note)
- 1/4 cup chopped dried apricots
- 1/4 cup golden raisins
- 2 tablespoons pine nuts, toasted if desired
- 1/4 cup sliced fresh mint
- 1/4 cup lemon juice
Cooking Directions : - Preheat oven to 450 degrees F. Bring water and 1/2 teaspoon salt to a boil in a small saucepan.
- Mix garam masala, 1 teaspoon oil, the remaining 1/2 teaspoon salt and pepper in a small bowl. Rub into lamb. Heat 1 teaspoon oil in a large, ovenproof, nonstick skillet over high heat. Cook the lamb, skin-side down, until browned on one side, 3 to 5 minutes. Turn it over and transfer the skillet to the oven. Roast the lamb until an instant-read thermometer inserted into the center reaches 145 degrees F for medium-rare, 6 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into chops.
- Meanwhile, stir couscous, apricots and raisins into the boiling water. Return to a boil, reduce heat to a low simmer, cover and cook for 2 minutes. Remove from the heat and let stand, covered, for 5 minutes. Stir in pine nuts, mint, lemon juice and the remaining 2 teaspoons oil. Serve the couscous with the lamb.
Yield: 4 servings Still Hungry? Visit an Indian market to find various blends of garam masala, a popular spice mix. You'll also find it in the specialty-spice section at the supermarket or at Indian markets on the Web like www.kalustyans.com. Notes: Ingredient Note Couscous resembles a grain, but these granules of semolina meal are actually a type of pasta. A staple throughout North Africa, it is traditionally steamed over broth but is now available in a precooked form that only requires 5 minutes of soaking in hot broth or water. Whole-wheat couscous can be found in natural-foods stores and large supermarkets. Nutrition per serving : - Calories: 494 kcal
- Carbohydrates: 50 g
- Dietary Fiber: 7 g
- Fat: 19 g
- Protein: 32 g
- Sugars: 11 g
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| Herb Crusted Leg of Lamb Posted: 03 Feb 2010 11:24 PM PST Ingredients : - 2 (9 pound) legs of lamb, bone in, trimmed of excess fat
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 medium head garlic
- 1/4 teaspoon olive oil
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon dried oregano
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon all-purpose flour
- 1/3 cup brandy
- 1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth skimmed of fat
Cooking Directions : - Let lamb stand at room temperature for one hour. Heat oven to 325 degrees F. Remove all but a thin layer of fat from the lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan.
- Meanwhile, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil. Bake until garlic is very soft, about 1 hour. Let cool.
- Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well.
- Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted-garlic paste. Roast an additional hour (for a total roasting time of about 2 3/4 hours), or until an instant-read thermometer inserted at the thickest part reads 160 degrees F. Remove from oven, and let rest 20 minutes.
- Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat. Sprinkle with flour, and stir with a wooden spoon. Pour in brandy; scrape up brown bits from bottom of pan. Lower heat to medium; let liquid reduce by half. Add stock, stirring until incorporated. Add rosemary and salt and pepper to taste.
- Slice lamb; serve with sauce on the side.
Yield: 10 servings Still Hungry? At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it for a shorter amount of time. Nutrition per serving : - Calories: 1027 kcal
- Carbohydrates: 3 g
- Dietary Fiber: 0 g
- Fat: 66 g
- Protein: 92 g
- Sugars: 0 g
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| Braised Lamb Shoulder with Potatoes and Fennel Posted: 03 Feb 2010 11:16 PM PST Ingredients : - 1/2 cup fresh breadcrumbs
- 4 cloves garlic, finely chopped
- 1 sprig fresh rosemary, finely chopped
- 1 sprig fresh sage, leaves finely chopped
- 5 tablespoons extra-virgin olive oil, divided
- 1 sprig fresh rosemary
- 1 (6 pound) lamb shoulder with 10 inches of shank bone left intact, trimmed
- Coarse salt and freshly ground pepper
- 1 pound fingerling potatoes, scrubbed
- 3 bulbs fennel, trimmed, each cut into 8 wedges
- 3 ribs celery, cut on the bias into 1/2-inch pieces
- 8 cloves garlic, thinly sliced crosswise
- 1 tablespoon whole coriander seeds, crushed
- 4 plum tomatoes, peeled, halved, and cored
- 2 Meyer lemons, thinly sliced crosswise
- 2 cups homemade chicken stock, or canned low-sodium chicken broth
- 2 tablespoons tomato paste
Cooking Directions : - Preheat oven to 300 degrees F with rack the in lower third of the oven. In a medium bowl, combine breadcrumbs with chopped garlic, chopped rosemary, and chopped sage; drizzle with 2 tablespoons oil, and toss to combine. Set aside. Using kitchen twine, tie together remaining sprigs of rosemary and sage to make an herb bouquet; set aside.
- Season lamb with salt and pepper. Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat. Add lamb, searing on all sides until golden brown, 7 to 10 minutes. Remove lamb; set aside.
- Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; saute, stirring, for 5 to 6 minutes. Stir in tomatoes, lemons, chicken stock, and tomato paste. Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
- Cover, and transfer to oven; cook for 1 hour. Using a pastry brush, baste the lamb, being careful not to disturb the crumb crust. Cover, and cook until crust is golden and crispy, about 30 minutes more. Transfer lamb and vegetables to a large serving platter; serve immediately.
Yield: 6 servings Nutrition per serving : - Calories: 939 kcal
- Carbohydrates: 37 g
- Dietary Fiber: 8 g
- Fat: 60 g
- Protein: 64 g
- Sugars: 4 g
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| Roasted Lamb with Garlic and Oregano Posted: 03 Feb 2010 11:08 PM PST  Ingredients : - 12 garlic cloves, peeled
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cinnamon
- Coarse salt and freshly ground pepper
- 1 (5 pound) boned leg of lamb, rolled and tied
- 1 1/2 cups low-fat plain yogurt
- 1/2 cup lightly packed flat-leaf parsley leaves, finely chopped
Cooking Directions : - Preheat oven to 475 degrees F. In a blender, puree garlic, oil, oregano, 1/2 teaspoon cinnamon, 1 tablespoon coarse salt, and 1 1/2 teaspoons pepper. Place lamb in a roasting pan; rub with garlic mixture. Roast, turning pan once, 30 minutes. Reduce temperature to 350 degrees F; roast, until a thermometer inserted in center registers 130 degrees F to 135 degrees F, 50 to 60 minutes for medium-rare.
- Meanwhile, make yogurt sauce: In a bowl, whisk together yogurt, parsley, and remaining 1/8 teaspoon cinnamon; season with salt and pepper. Refrigerate until ready to serve.
- Transfer lamb to cutting board, and tent loosely with foil; let rest 20 minutes. Remove strings from lamb, and cut into 1/2-inch-thick slices. Serve with yogurt sauce.
Yield: 8 servings Nutrition per serving : - Calories: 750 kcal
- Carbohydrates: 5 g
- Dietary Fiber: 0 g
- Fat: 55 g
- Protein: 53 g
- Sugars: 3 g
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| Rack of Lamb with Red-Currant Wine Sauce Posted: 03 Feb 2010 11:06 PM PST Ingredients : - 3 tablespoons olive oil
- 2 pounds lamb neck bones
- 1 shallot, minced
- 4 cups chicken stock or canned low-sodium chicken broth
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons dry white wine
- 3 tablespoons red currant jelly
- 1 tablespoon butter, room temperature
- 1 tablespoon all-purpose flour
- 3 pounds lamb racks
- 2 teaspoons minced fresh thyme
Cooking Directions : - Heat 1 tablespoon oil in heavy large pot over high heat. Add lamb bones and brown well, turning occasionally, about 8 minutes. Add shallot; saute 1 minute. Add stock, vinegar and wine and bring to boil. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 1 hour. Strain broth into heavy medium saucepan; whisk in jelly. Blend butter and flour in small bowl until smooth. Bring sauce to boil over medium heat. Whisk in butter mixture. Simmer until sauce thickens and is smooth, whisking constantly, about 1 minute. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving, whisking frequently.)
- Preheat oven to 425 degrees F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Sprinkle lamb with thyme, salt and pepper. Add 1 lamb rack to skillet; brown on all sides, about 6 minutes. Place browned lamb rack, meat side up, on rimmed baking sheet. Repeat with second lamb rack. Roast lamb until thermometer inserted into center registers 125 degrees F for medium-rare, about 12 minutes. Let lamb stand 5 minutes. Cut lamb between bones into individual chops. Arrange chops on 4 plates. Spoon sauce over and serve.
Yield: 4 servings Still Hungry? Lovely dinner fare from L'Auberge Chez Francois in Great Falls, Virginia. Serve with roasted new potatoes and asparagus. Nutrition per serving : - Calories: 740 kcal
- Carbohydrates: 15 g
- Dietary Fiber: 0 g
- Fat: 59 g
- Protein: 34 g
- Sugars: 9 g
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