Rosemary-Date Crusted Rack of Lamb
March 28, 2013 - Written by DianaServing Lamb for Easter has become a tradition in my home, and every year we knock it out of the park. One of my favorite pairings with lamb is dried fruit and wine. I ground up dates and added stonefruit vodka and rosemary to create a paste. After baking in the oven, the paste set up into a crust that was chewy and went well with the lamb rack chops. Really yummy! The photo is awful – I can’t go back and fix it – but you can probably see how the crust set up.
Ingredients:
- 1 rack of lamb prepped for cooking
- Large handful of dates
- 1 cup stonefruit OYO vodka (or plum wine)
- 5 cloves garlic peeled
- 1 shallot diced
- Rosemary
- Salt & Pepper
- Olive Oil
Directions:
Preheat oven to 375.
In the magic bullet or another food processor – drop in the dates, garlic, shallot, and alcohol. Pulse until smooth. Add olive oil to thin out. We want a liquidy paste. Not too thick or thin. Easily spreadable, but not sliding off. Add half of the rosemary, salt and pepper, and pulse more.
Salt the outside of the lamb and sear in a hot …
Rosemary & Garlic Roasted Rack of Lamb
March 26, 2013 - Written by DianaA rack of lamb makes an elegant display for a special meal. It’s not difficult to prepare, but you have to watch to make sure it’s not overcooked. The display of lollipop chops on top of polenta or even mashed potatoes is a great way to serve it individually as well. This is a savory presentation of a rack – and one of our favorite ways to eat it.
Ingredients:
- 1 French Rack of Lamb Roast (about 8 or 9 chops)
- 2 cloves of garlic
- 1 tbs of dried rosemary minced (or use fresh)
- 2 tsp ground thyme
- 1 tbs olive oil
- Salt & pepper
Preheat the oven to 375 degrees. Your butcher should trim the rack, so that it’s ready to cook. Sear the rack on all sides to seal the juices in. Place all of the other ingredients into a bowl and mix well. Then with a basting brush or your fingers, spread the herbs & spices all over all sides of the rack. Place in a roasting pan (ours was a glass pan). Wrap foil on the chop bones so that they don’t burn. I used one piece cover all the bones, but …
Lamb Cabbage Rolls – Battle Cabbage
February 29, 2012 - Written by Diana
I met some really cool foodbloggers in Cicinnati at the #5B conference – and a couple of them intorduced me to Culinary Smackdown. It’s a challenge where you try to create a recipe using a particular ingredient chosen by the winner of the previous smackdown. February’s smackdown ingredient is cabbage – one of my favorite ingredients. I had cabbage from my market bag, so it was a no brainer. I was determined to use other ingredients I had already on hand – so I made cabbage rolls using ground lamb, but I added baby potatoes, onions, sweet red peppers and carrots, along with a few herbs and fresh sage. I made the dish really sagey – chopped sage inside the cabbage rolls, but also i threw more on top.
We each ate three cabbage rolls – and I stopped my husband from eating more, though he wanted too. My son was supposed to put the cabbage rolls in the oven, but forgot, so he only had a sandwich before leaving for work. I saved his share for after work, fighting my husband off the whole time. My son started …
Chef Daniel Humm Prepares Lamb Skewers
May 27, 2011 - Written by DianaStill looking for Memorial Day ideas. Daniel is currently the Executive Chef at the prestigious, four-star Eleven Madison Park in New York City, recent winner of the 2010 James Beard Award: Best NYC Chef and the Victorinox Cutlery spokesperson. Michelin Star Winning Chef Humm has partnered with Victorinox Swiss Army (makers of the original Swiss Army Knife) to create a video tutorial on how to prepare Provencal lamb skewers. Lamb would be a great way to share your Memorial Day gathering, don’t you think?
Chef Daniel Humm Prepares Provencal Lamb Skewers
Provençal Lamb Skewers
Serves 4, 2 skewers per person,
Ingredients:
Marinade:
- 6 cloves of minced Garlic
- ¼ Cup Thyme leaves
- 1 ½ Cups Extra Virgin Olive Oil
- 2 Tablespoons of Kosher Salt
- 1 Tablespoon of Fresh Ground Pepper
Lamb:
- 2 one pound Lamb Loins
Vegetables:
- 3 large diced medium Red Onions
- 16 Cherry Tomatoes
- 16 large Fresh Basil Leaves
- 16 pitted Picholine Olives
- 4 large diced Red Bell Peppers
To Finish:
- 1 Tablespoon Lemon Zest
- 2 Teaspoons picked Thyme leaves
- 2 Teaspoons chopped Parsley
Extra Virgin Olive Oil, as needed - Kosher Salt and Freshly Ground Pepper, as needed
Directions:
Begin by making the marinade for the lamb and the vegetables by combining all of the ingredients together in a large metal bowl. Whisk …
Minty Spring Asparagus & Pasta with Lamb Mint Sausage
April 7, 2011 - Written by Diana
The last time we had Lamb Mint Sausage there were a few who said they didn’t know if lamb and mint went together. I love mint and I think the lamb mint sausage are very tasty, but it is a very mild flavor. I wanted to up the mint factor this time. So, I made a mint and parsely pesto to use with gemelli pasta and some asparagus, one of my favorite spring time foods. Of course I added some lamb mint sausage because I thought it would be the perfect thing to round out the dish.
For dinner, the pasta was warm when mixed with the pesto and the warm asparagus and sausage. The next day cold leftovers were even better. I think my mother will love this dish so much that I’m going to make it for her when she visits this summer. She has strict dietary restrictions and we have to go without tomatoes, onions and she doesn’t like heavy sauces, so this will be perfect for her. You could substitute beans for the sausage, …
Garlicky Smashed New Potatoes with Spinach and Lamb Mint Sausage
March 27, 2011 - Written by Diana
Lamb Mint Sausage is my new favorite sausage. We bought it at Blues Creek Farm Meats when we were at the Lamb Cutting Class and discovered that we love it . The mint is sort of subtle, and when you throw it into an Alfredo sauce like my daughter did last week, you might not taste the mint at all. However, if you cook it on it’s own and serve it without any sauce, you can get the nice mint flavor that’s subtle, but it’s there. As a result, I don’t like to mix this sausage with other foods and serve it on the side. Tonight, to go with the sausage, I made one of my husband’s favorite sides – potatoes, though he likes potatoes almost any way you can think of to prepare it. I did a rough smash, mixed it with some garlic and shallots that were sauteed in oil, and some fresh spinach that wilted down. I threw in a couple of tablespoons of butter and some garlic olive oil …
Delicious Tomato Curry Roast Leg of Lamb
November 11, 2010 - Written by Diana
I’ve used curry powder in a few recipes and decided it’s my go to spice for a lot of different things. I’m adding it to all different dishes to try out and see if it works for me. Last weekend, I had time to roast a leg of lamb and wanted to try it out with curry and some of the garden vegetables that I had left which were really just tomatoes and peppers. This is such a great combination – no leftovers, though there could be if you stop eating before you run out . We weren’t able to stop ourselves from devouring it because it was so delicious.
I cooked the lamb roast in a clay baker that I’ve had for years. My kitchen equipment isn’t all beautiful, but when I find something that works, I use it until it dies or breaks. This is basically throw it all in the pot and let it roast until the lamb falls apart recipe. After I put the lamb …
Lamb Skewers
May 29, 2010 - Written by DianaWe all like to look for interesting recipes to share for our holidays. Memorial day is coming up, and I thought I’d share this recipe for Lamb Skewers. This recipe is for an intimate dinner of 4, but you can always increase the recipe to accommodate more if you like. The recipe (and video) are by Chef Daniel Hamm.
Chef Daniel Humm, executive chef at Eleven Madison Park and spokesman for Victorinox Cutlery, was awarded “Best Chef in NYC,” at the James Beard Foundation Awards that took place May 3rd. Victorinox Swiss Army officially began its partnership with Chef Daniel Humm in December 2008, however, Humm has been using Victorinox Cutlery since he was an apprentice chef at fourteen-years-old in Switzerland. He continues to use Victorinox Cutlery in his professional kitchen today.
I think the Lamb Skewers would make a great light Memorial Day meal to share with family. A nice salad with it and some sweet tea or good wine and you are ready to go. You can probably make the skewers up earlier in the day, stick in a container or Ziploc and put into the fridge until about a 1/2 hour before you serve. Then let it …
Lamb Chops with Sorrel Sauce
May 26, 2010 - Written by DianaMy daughter inadvertently planted my sorrel last year in the flower bed. It has leaves similar to other plants when it is first growing, which makes it difficult to find until the flowers start growing in. The other way to figure it out is to taste the leaves, and if it’s lemony, it’s sorrel (if not, ugh). My sorrel has finally reached a nice size for using in cooking and tastes lemony good when cooked down into a sauce. I made some lamb chops and grilled it on the NuWave, just brushing it with some olive oil, salt and pepper. Then I made this delicious sorrel sauce from Michael Roux’s Sauces. It really was the perfect sauce for the lamb chops; I can’t wait to use it on some salmon.
Ground Lamb & Cabbage Casserole
July 18, 2009 - Written by DianaPlenty of cabbage growing in the garden this year, so I’m trying it out in lots of different ways. Ground Lamb from the Farmer’s Market, cabbage from the garden, wild rice from the freezer, and this dinner makes itself in very little time. Top it off with a little sour cream for a little extra flavor, and the family loved it.
Ingredients:
- 1 lb Ground Lamb
- 1 Medium Onion – diced
- 2 cups Cooked Rice
- 1/2 head of cabbage – outer leaves removed
- Caraway seeds
- Salt
- Pepper
- 1/4 cup white wine
- 1/2 cup chicken stock
- Sour Cream
Directions:
Sauté the onions and the ground lamb – drain the grease away. There was a little grease in my ground lamb, but not a …
