Easy Gourmet Dinners

Lamb Chops with Rosemary Sweet and Sour Marinade

I only ask what V would like for dinner on Saturday nights about once a month....

I only ask when I want lamb chops, because that's always his choice.

Luckily for us, lamb is popular here; readily available for a reasonable price.

We just have to adjust to thin cuts and the fact that they always leave the long, fatty tail on. 

Well, I have to adjust, V loves it.  I've never been fond of fat - not on my meat; not on my hips.

The dogs get my share.... Everyone is happy!

Lamb Chops with Rosemary Sweet and Sour Marinade

4 - 6 center-cut lamb chops, depending on size          720gr, 25oz, trimmed, bone-in
2 tbs oil           27gr, .96oz
2 tbs soy sauce           32gr, 1.2oz
2 tbs sherry vinegar           32gr, 1.2oz
2 tbs orange (or lemon) marmalade           40gr, 1.4oz
2 tbs Dijon-style mustard           30gr, 1oz
1 tbs chopped rosemary or 1 1/2 tsp dried
1 tsp garlic powder
1 tsp ground ginger

Put all ingredients (except lamb) into a small bowl and whisk well. Pour over lamb chops and set aside for 15 - 30 minutes. Cook on barbecue grill for 2 - 5 minutes a side depending on thickness and desired degree of doneness (I don't know if that is a word - but you get the idea). Baste once with any remaining sauce. We do ours on a hot grill 2 minutes per side for medium rare. When you think they might be close take one off, cut into center and peak. You can always put them back on to cook more - you cannot undo... When done to your liking remove from heat and serve. Or you can sauté in a hot nonstick skillet for about the same amount of time.

------------------------------------------------------------------------------------------

Entire Recipe / per serving  
Calories:    756 / 378
Total Carbohydrates:    18 / 9
   Dietary Fiber:    1 / .5
Total Fat:    37 / 18.5
Saturated Fat:    10 / 5
Cholesterol:    258 / 129
Protein:    84 / 42
Calcium:    72 / 36
Sodium:    1153 / 576.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners

Lamb and White Bean Risotto; making risotto

You made that lovely Leg of Lamb, Breton Style for Easter dinner.

Everyone loved it, and, lucky you, there are leftovers.

You can make risotto.

Risotto is one of the very best ways to use up leftovers of any sort.

First, a word or two about risotto:

It's not at all difficult.... In fact, it's dead easy.

You do not have to stir constantly.  Stir frequently, stir with a bit of enthusiasm, but do not stir constantly.

Risotto does not have to have cream to make it so creamy - the stirring does that.

Risotto does not have to be finished with butter to make it luscious, the stirring does that.

Risotto should be removed from the heat when it is still quite runny.  There should be visible liquid and it will not hold it's shape on a plate.  It will continue to thicken and by the time you get it to the table and pour a glass of wine it will be perfect.  If it's already dry when you take it off the heat, well.....
You won't have creamy risotto, now, will you?

The first photo is the Lamb and Bean risotto right after I poured it into the risotto platter; the second is when I served it - same risotto.

Lamb and White Bean Risotto
     Made with leftover lamb and beans from Leg of Lamb, Breton Style

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)         112gr, 4oz
1/2 cup dry, white wine          120gr, 4.2oz
2 cups chicken stock          450gr, 16oz
1/2 onion           55gr, 1.9oz
2 tsp butter          9.5gr, .34oz
1/2 cup grated Parmesan cheese        50gr, 1.8oz
Condimenti

Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter over medium-high heat. Add onion and sauté until transparent then add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

Condimenti

1 - 2 cups cooked lamb cut in bite-size pieces          175gr, 6.2oz
1 cup leftover white beans, Breton style           256gr, 9oz
1/4 cup white wine or chicken stock           60gr, 2.1oz

While risotto is cooking, put all ingredients in a small skillet or saucepan. Gently heat through, cover and keep warm until needed for risotto.

------------------------------------------------------------------------------------------

Entire Recipe / per serving  
Calories:    1496 / 748
Total Carbohydrates:    146 / 73
   Dietary Fiber:    20 / 10
Total Fat:    40 / 20
Saturated Fat:    20 / 10
Cholesterol:    268 / 134
Protein:    105 / 52.5
Calcium:    736 / 368
Sodium:    2503 / 1251.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

                                      ------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners

Roast Lamb, Breton Style

Spring Lamb and Easter.

They do seem to go together, don't they?

Growing up we always had ham.

But here, the markets are chock-a-block with lamb: legs, shoulders, saddles, from France, from New Zealand....

Now we have lamb.

I've never been a fan of the bright green mint jelly that so often appears with lamb (Mint sauce, now, that I like)

But I dearly love beans or lentils with lamb.

These are simmered with sage and rosemary, then stirred into the pan juices from the roasted lamb.

I used a partially boned saddle of lamb that weighed 28oz (850gr), for a bone-in leg you'd want about closer to the 3 lbs (1.5kilo)

Please, if you roast a leg or shoulder of lamb, use a meat thermometer.  This is usually an expensive cut of meat and it's a shame to not have it cooked properly - and overcooked lamb, like any meat, can be tough....

Rosy lamb is sublime....

Roast Lamb, Breton-Style

1 piece of lamb for roasting, leg, shoulder, saddle, 1.5 - 2.5 lb, (800-1500 gr) depending on bone            900gr, 32oz, lean, well-trimmed leg shank roast
1 tsp dried rosemary
2 cloves garlic         8gr, .28oz
1 19oz (600gr) can cannellini (white kidney beans), about 2 cups beans      360gr, 12.7oz, drained, rinsed
1 leek          80gr, 2.8oz
1 small carrot         60gr, 2.1oz
1 rib celery        50gr, 1.8oz
2 cloves garlic        8gr, .28oz
2 tsp olive oil        9gr, .32oz
1 tbs dried sage
1 tsp dried rosemary
1 3/4 cups whole tomatoes        425gr, 15oz
2 tbs white wine        30gr, 1oz
2 tbs chicken stock        28gr, 1oz

Lamb: Peel and cut garlic into slivers, 10 - 12 in all. Make slits all over the lamb with the point of a sharp knife. Insert a sliver of garlic into each slit. Sprinkle with rosemary. Place the lamb in a roasting pan just large enough to hold it easily. Roast in 450F (230C) oven for 20 minutes. Reduce the oven temperature to 400F (200C) and roast for another 15 minutes per pound, or until done to your liking. If the pan juices start to burn add a couple of tbs of hot water. Use a meat thermometer, if you have one and roast to 130F (54C) for rosy or cut and peak. When done, remove the lamb, cover loosely with foil and let rest. Add beans and stock to pan, scraping and stirring with a spatula to get all the browned bits.

White Beans: Clean and slice leek. Chop celery, carrot and mince garlic. Drain beans. Heat oil in medium skillet. Add leeks, celery, carrot and garlic and sauté until tender, about 10 minutes. Add herbs and beans. Drain tomatoes, reserving juice/sauce for soup. Roughly chop tomatoes and add to beans. Cover reduce heat and simmer, stirring occasionally, 15 minutes or until carrots are tender. When lamb is done remove from pan and add the beans to lamb roasting pan along with chicken stock and wine. Stir to loosen the brown bits and combine flavors.

To Serve: Spoon beans onto a platter. Slice some of the lamb, arrange on beans, along with the rest of the roast and serve.

------------------------------------------------------------------------------------------

Entire Recipe / per serving   serves 4
Calories:    2461 / 615
Total Carbohydrates:    133 / 33
   Dietary Fiber:    32 / 8
Total Fat:    116 / 29
Saturated Fat:    46 / 11.5
Cholesterol:    608 / 152
Protein:    214 / 53.5
Calcium:    640 / 160
Sodium:    2149 / 537

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

                                      ------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners

Braised Lamb and Potatoes; Food Horses

My family didn't eat lamb when I was growing up.

Other than me, they likely still don't eat lamb.

After V and I got married we would have it occasionally, a rack or thick chops for a special occasion.

Then we moved to Europe where lamb is much more common - and the beef not nearly as good as what we were used to in the US.

Lamb became more of a staple and I started using more of the less expensive cuts.

Actually, I have a lot more choices of meat here than I did in the US.  In France one can always find chicken, pheasant, guinea fowl, quail, duck, goose and turkey in the poultry section; beef, veal, pork, lamb, mutton, rabbit and horse in the meat section.  Sometimes I can also get goat and kid.

At Christmas (which is towards the end of hunting seasons) we can buy boar, venison and hare.

In Spain one could buy young horse (the equine equivalent to veal).

I don't buy horse.... I don't particularly like it and it's a tad expensive.

But this is what they look like.

For those who are curious, there are a lot of 'food' horses raised in Andorra and Spain.  It's a specific breed, one does not eat the Thoroughbreds.  When we walked in the mountains herds of food horses were as common as flocks of sheep.

Back to the lamb. This is based on a Spanish dish.

Casseroles and slow-cooked dishes are very popular in Spain. Usually made with pork or lamb, potatoes and onions are slowly simmered with the meat.  They are served from the 'cazuela' or dish.

Braised Lamb with Potatoes and Onions

boneless lamb, shoulder or leg, pieces,           14oz 400gr, 14oz, lean, well-trimmed
1/4 cup flour           40gr, 1.4oz
1 tbs paprika           6.3gr, .22oz
1 large onion           175gr, 6.2oz
2 cloves garlic           8gr, .28oz
2 bay leaves
1 cup chicken stock           225gr, 8oz
1/2 tsp rosemary
1 tbs olive oil           13.5gr, .48oz
2 - 3 medium potatoes          350gr, 12.4oz

In plastic food bag mix flour and paprika. Cut lamb into 1 1/2" (4cm) pieces and trim excess fat. Add lamb to flour and mix to coat well. Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add lamb (reserve any remaining flour) and brown on all sides.
Slice onion; mince garlic. Remove lamb and sauté the onion and garlic until tender and starting to brown, about 7 minutes. Sprinkle with any remaining flour/paprika and stir well. Return the lamb to the pot, add herbs and stock. Cover, turn heat to low and braise for 30 minutes.
Cut potatoes into 1" (2.5cm) cubes. Add to the pot, stir well and continue to simmer 30 minutes longer, until potatoes are done. If it starts to dry out add a bit more chicken stock or water. When potatoes are done, remove bay leaves and serve.

------------------------------------------------------------------------------------------

Entire Recipe / per serving
Calories:    1221 / 610.5
Total Carbohydrates:    114 / 57
   Dietary Fiber:    14 / 7
Total Fat:    46 / 23
Saturated Fat:    11 / 5.5
Cholesterol:    272 / 136
Protein:    101 / 50.5
Calcium:   176 / 88
Sodium:    662 / 331

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners