Lamb Roast

Aug. 30th, 2008 01:00 am
sylke: (sushi)
I should find a more generic food icon.

6 lb bone-in lamb leg roast
3 cloves garlic, pressed
Fresh rosemary, guess it was 2 tablespoons chopped.
salt (~1 Tbsp)
fresh ground pepper
olive oil

Preheat oven to 325F. Mix the garlic, rosemary, salt and pepper in a small dish. Rub/coat the roast with olive oil. Massage the seasoning mixture into the roast on all sides. (For this one, I poked a bunch of holes with a paring knife in the fatty side, just to get a bit more of the seasoning to go into the meat.) Place on a roasting pan fat side up. Roast at 325 until the center is up to 145F (for medium to medium rare), approximately 25 minutes per pound. Take out of the oven, let it sit for 10, 15 minutes and the center will go up another 5-7 degrees. Take that into account when timing when to take it out of the oven.

I'm definitely getting a fair bit of use out of those pots of herbs. I think I cut off most of the new growth for tonight's dinner, but there's still plenty of rosemary plant left. I should make something with basil next. While the roast sat, we heated up some of those brown-and-serve yeast rolls and sauteed some green beans in a little olive oil and garlic until crisp-tender.

Too lazy to take pictures before we mauled the roast while carving it. But a little lamb wrapped in a bite or two of roll? Mmm, soooo good.
sylke: (Default)
Went back to my previous recipe last night. This is why I blog my attempts, so I remember what I wanted to try the next time. :)

Changes:
1. Added the onion before the broth. If I'm going to do that, I should have added onion to sautee with the lamb frying -- adding it after the lamb was browned just slowed me down and left the lamb to get perhaps a bit too tough. No noticeable difference in the end, it all melts down anyway.
2. Used 4 cp beef broth so I wouldn't have to put any leftover broth from the Swanson's box back in the fridge.
3. used 4 potatoes, 4 carrots to compensate for having more broth.
4. full tsp of thyme
5. 1/2 tsp garlic powder because I didn't realize we'd run out of garlic until I looked in the drawer.
6. It really looked like it needed something green, so I added some peas.

Notes:
Fry/sautee at 4, simmer at 3. I think the "20 minutes" simmering was from when it comes back up to temp, which, when adding all the broth, took 7-8 minutes. Meat could benefit from more simmering, it was a bit tougher than I'd serve to guests but perfectly edible. Husband said it smelled absolutely incredible when it was just the lamb and onion simmering in beef broth. 1 tsp thyme was a good amount of thyme. Rosemary kinda got lost, not sure it's even necessary. I should be more generous with the salt next time in the flour. I put some, but not a *ton*, and the stew needed more salt. Also, 6 Tb as measured generously with a dinner spoon was way too much flour. Use a real tablespoon next time. And even then, maybe more like a quarter cup of flour instead? Yeah.

Lamb Stew

May. 31st, 2008 07:47 pm
sylke: (sushi)
No pictures because I'm lazy, but writing down what I did tonight because it was pretty tasty :) And I've found I tend to look to LJ first when I want to find a recipe I made up once upon a time. This was based on about 6 online recipes and what ingredients were lying around that I could use. Inspired because I accidentally defrosted a package of stew meat and a package of lamb chops two nights ago instead of two packages of chops...

1 lb lamb stew meat
3 sm carrots, diced
1/2 onion, quartered and sliced
3 red potatoes, peeled and diced
2 cloves garlic, chopped
olive oil
flour (~6 Tbs)
salt&pepper to taste
1/2 tsp thyme
1/4 tsp rosemary
3 cp chicken broth

Heat some olive oil in the bottom of a pot. Season the flour with salt and pepper (I was pretty liberal with the salt), dredge lamb pieces through the flour, and fry until the outsides are a little browned. Pour in chicken broth, and simmer for 20 minutes. Add all veggies, and simmer for an additional 20 minutes. Add seasoning and serve with sourdough.

Serves two with a little left over.

Notes:
It was a little more chickeny than it had to be. I was lacking beef broth which is what I intended to use, so I reconstituted a few bouillon cubes. Next time, use beef broth or fewer chicken cubes.
I'd planned to throw the garlic and onion in before the broth and sautee them a little, but forgot. It turned out fine, it's one less step, but that might be something to try next time.
I really eyeballed the herbs, so 1/2 tsp is a guess. While the stew tasted fine, it wouldn't hurt to add more thyme next time, perhaps a full tsp.

[Edit: Second attempt was here: http://sylke.livejournal.com/202560.html ]

Lamb Curry

Apr. 20th, 2008 07:57 pm
sylke: (Default)
More on the lamb adventures. I'd never made a curry before, and lamb curry seems to be a popular preparation, so I gave it a shot. I haven't taken any pictures, but it looks sorta like a lamb stew. ;) I made it on Friday, so I'm going to write down what I remember before I forget about it completely.

~3 lb lamb leg meat, cut into small chunks (think General Tso's sized chunks)
1 Tbs curry powder, maybe two
4-6 cloves garlic, pressed
1.5 onions, finely diced
salt to taste
1/4 cp olive oil
8-10 small red potatoes, quartered
1 small can tomato paste
1 14oz can chicken broth
sriracha to taste

Heat the oil in a pretty large pan on medium-high. Add the curry powder, sauté for about a minute. Add the onions and garlic, and sauté until the onions are translucent. Add lamb and brown on the outside. Add a healthy dash of salt, tomato paste and chicken broth, and a drizzle of sriracha, depending on how hot you want it. I probably added around a teaspoon or two and there was enough heat that you could taste it but not so much I finished the meal sweating. Cook/simmer on low for about an hour, add the potatoes, and simmer for another half hour, stirring occasionally and adding more liquid if the sauce is thickening up too quickly.

Since we'd just had fried rice the night prior, I served it over couscous instead and it was quite tasty.

Fun fact. A large Dutch oven on the big electric burner set to around 4, 4.5 gets oil hot enough that it melts plastic mixing spoons. And plastic spatulas. The dutch oven has since recovered, but I did have to start completely over with new utensils.

Lamb parts

Feb. 1st, 2008 07:16 pm
sylke: (Default)
Remaining lamb in the freezer:

1 shoulder
2 ribs
3 legs
lots of chops

Now I need recipes, hm....
sylke: (Default)
New Year's Eve found me and the husband at home, and me spending most of the day cooking. His aunt raises lambs for the state fair, and this year we purchased one and had them send the butchered cuts to us. 75 pounds of lamb has led to a number of Google searches for lamb recipes! I'd tried Osso Buco with one of our packs of shanks, and it turned out so tasty I had to use our new Dutch oven (thanks, Grandma!) to replicate it for New Year's. Like last time, too, I forgot to bring out the gremolada, despite having the parsley and the lemon in the fridge. Oops.

In the pot before being served:


More pics: Plated shanks and pie! )

New Year's Day found me too lazy to pull back out the camera, but we enjoyed dessert for breakfast: crepes with macerated strawberries, fresh blueberries and blackberries, diced bananas, the rest of the walnuts that didn't go in the pastry last night, homemade chocolate sauce (melted Ghiradelli bittersweet chips, caster sugar, vanilla and cream/milk), and fresh whipped cream with vanilla. Diabetic comas all around. :)

(cross-posted to [livejournal.com profile] food_porn)

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