Meatloaf Monday. Osso Buco from the Silver Palate Cookbook by Julee Rosso & Sheila Lukins. Lamb Curry with Apricots and Almonds. I love lamb. Although we don’t eat it often, it probably is my favorite meat–if it’s cooked right. Lamb is one of those meats that can be a little tricky to cook. Sure, you can toss it in a pressure cooker and cook it that way…but I just don’t think the taste is the same.
If you really want to cook lamb…and have it taste amazing…you have to cook it slow. When I make a lamb curry I always cook it for at least 2 hours–stirring ever half hour. This was the first time I experimented adding vinegar, nuts and dried fruits to my lamb curry. I got the inspiration for this curry from the book I’m reading: “The Feast of Roses” by Indu Sundaresan. I wanted to use some of the ingredients I was reading about; and turn them into a fabulous curry.
Lamb Curry with Apricots and Almonds Lamb Curry with Apricots and Almonds (serves 6- generously) This curry involves a lot of spices. Ingredients: 1 tbsp. olive oil 1/8 c. vinegar (I used apple cider because that was all I had) 1 tsp. ghee 1 onion, sliced Directions: Maple Syrup and Dijon marinated Herb-Crusted Rack of Lamb with Roasted Tomatoes. What says spring better then maple syrup? Spring lamb! This maple syrup and dijon marinated lamb taste sweet and tangy and the fresh herb crust is a perfect match to the lamb’s rich flavour. Maple Syrup and Dijon marinated Herb-Crusted Rack of Lamb with Roasted Tomatoes Serves 4 1 8-bone lamb rack, french-trimmed 1/4 cup maple syrup 1 tablespoon dijon mustard 1 tablespoon chopped oregano leaves 1 tablespoon chopped rosemary leaves 1 cup plain breadcrumbs 2 tablespoon olive oil 2 vine stems of cherry tomatoes Salt and pepper Marinate the lamb overnight with maple syrup and dijon. Slow Cooker BBQ Beef Brisket - Recipe. Iraqi Lamb and Eggplant Stew with Pitas Recipe - Jessie Sheidlower.
Incredible Roasted Shoulder of Lamb with Smashed Vegetables and Greens Recipe : Jamie Oliver. Directions For the lamb: Preheat your oven to full whack, (450 to 500 degrees F). Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. For the vegetables: When the lamb is nearly cooked, put thepotatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily.
For the sauce: Remove the lamb from the oven and place it on a chopping board. Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Recipe: Flank Steak and Port Sauce (Bavette au Porto) Braised Short Ribs with Red Wine Gravy Recipe at Epicurious. Photo by Mark Thomas yield Makes 6 servings Tiring of the ultra-refined nouvelle cuisine that epitomized eighties dining, cooks rediscovered the comforting humble cuts such as short ribs and shanks. Orecchiette pasta or mashed potatoes are great to catch the gravy. Preparation Stir flour and allspice in medium bowl to blend. Add garlic, thyme and caraway seeds to pot; stir 1 minute. Uncover pot. Transfer short ribs and gravy to large bowl.
Turkey and Apricot Meatloaf Recipe at Epicurious. Photo by Romulo Yanes yield Makes 6 servings active time 30 min total time 2 hr Possibly the most delicious turkey meatloaf we've come up with, this one is incredibly moist (dark turkey meat is key). Apricots show up three ways—in the finely chopped dried fruit (left over from our Prune, Cherry, and Apricot Frangipane Tart ) threaded through the meat, in the apricot preserves that help season it, and in the glaze brushed over the top—but the final result is not cloying, thanks to the healthy dose of ancho chile powder, soy sauce, and Worcestershire sauce, which balances the fruitiness with savory depth. This meatloaf also makes terrific sandwiches, so hope for leftovers. Preparation Preheat oven to 350°F with rack in middle. Soak bread crumbs in milk in a large bowl. Meanwhile, cook celery, carrot, onion, and garlic with chile powder and 1/2 teaspoon salt in oil in a large heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes.
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