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Fast & Easy Dinner: Tuscan Lamb Chop Skillet

partysugar — Wed, 11 Feb 2009 07:45:16 -0800

If your man's a fan of lamb, treat him to an early Valentine's Day dinner with this impressive yet uncomplicated meal. Lamb chops are seared in a saute pan and served on a bed of white beans and stewed tomatoes.

The final dish is juicy and delicious. Pair with a green salad, crusty bread for mopping the sauce, and a dry red Italian wine. Look at the recipe when you read more.

Tuscan Lamb Chop Skillet
From Diabetic Living

Ingredients

8 lamb rib chops, cut 1 inch thick
2 teaspoons olive oil
3 cloves garlic, minced
1 19-ounce can cannellini beans (white kidney beans), rinsed and drained
1 cup canned Italian-style stewed tomatoes, undrained
1 tablespoon balsamic vinegar
2 teaspoons snipped fresh rosemary
Fresh rosemary sprigs (optional)

Directions

Trim fat from chops. In a large skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160 degrees F), turning once. Transfer chops to a plate; keep warm.
Stir garlic into drippings in skillet. Cook and stir for 1 minute.
Stir in beans, undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.
Spoon bean mixture onto four dinner plates; arrange two chops on each plate. If desired, garnish with rosemary sprigs.

Serves 4.

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Going on the Lamb

YumSugar — Thu, 10 Jan 2008 10:33:31 -0800

I'm not sure when it happened, but lamb has become one of my favorite meats to eat. I used to be weird about it, thinking it was far too gamy. However, I realized I was wrong. When prepared correctly, lamb can be absolutely delicious and positively tasty.

I've had this recipe for Cardamom-Scented Lamb With Mashed Sweet Potatoes in my to-make file for quite some time, and last night I finally got around to making it. It takes a little bit more time than a Fast & Easy Dinner, but if you're willing, it can definitely be accomplished on a school night. The meat is seared then finished in the oven, and the whole thing is served with a red-wine sauce. To get the recipe, read more.

While perfect on its own, I accompanied mine with the suggested mashed sweet potatoes and some lightly sautéed bok choy.

Cardamom-Scented Lamb With Mashed Sweet Potatoes
From Bon Appétit, December 1999

1 tbsp. butter
2 tbsp. tomato paste
6 garlic cloves, minced
2 tsp. chopped fresh thyme
2 cups dry red wine
1 cup canned beef broth
1 cup canned low-salt chicken broth

2 tbsp. shelled cardamom seeds
2 1-1/4 to 1-1/2 lb. racks of lamb, trimmed
2 tbsp. olive oil

1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
4 tsp. coarse-grained mustard
salt and pepper for seasoning
Mashed Sweet Potatoes

Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add tomato paste, garlic, and thyme; sauté 1 minute. Add wine and boil until reduced by half, about 8 minutes. Add both broths; boil until reduced to 1 1/4 cups, about 10 minutes. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 450°F. Toast cardamom seeds in heavy small skillet over medium heat until fragrant, about 2 minutes. Cool. Transfer to spice grinder; grind coarsely. [I used a mortar and pestle.]
Sprinkle lamb with cardamom, salt and pepper.
Heat oil in heavy large skillet over high heat. Add 1 lamb rack; sear until brown, turning occasionally, about 6 minutes. Transfer lamb, meat side up, to baking sheet. Repeat with second lamb rack. [I was actually only using one lamb rack and so I seared it in my heavy oven-proof skillet, moved the lamb out, drained some of the oil - careful it's hot! - and then put the lamb back on the skillet instead of a separate baking sheet.]
Roast until meat thermometer inserted into center registers 125°F for medium rare, about 18 minutes. Remove from oven and let stand 5 minutes. Cut lamb between bones into chops.
While chops are roasting: Bring sauce to simmer. Reduce heat to low. Add butter and mustard; whisk just until butter melts. Season with pepper.
Spoon sauce onto plates.
Top with sweet mashed potatoes and lamb and serve. [I also lightly sautéed thin strips of bok choy, and wrapped them around the plated sauce. Seen in top photo.]

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Sunday BBQ: Pomegranate Grilled Lamb Chops

YumSugar — Sun, 09 Sep 2007 01:18:19 -0700

I was trying to figure out what this week's Sunday BBQ should be, when I realized that we haven't talked about grilled lamb. For some reason, many people think of lamb as difficult and exotic, however it's really quite easy - if you can do pork chops, you can do lamb chops - and is wonderfully delicious. This particular recipe calls for a wonderful pomegranate marinade, you should let it soak overnight if you can, but don't worry if you can't. To wow your friends with a deceptively simple grilled meal, read more

Pomegranate-Grilled Lamb Chops
From California Sheep Commission
Image Source

1 cup fresh or bottled pomegranate juice
1 large clove garlic, minced
3 black peppercorns, crushed
1/4 cup finely chopped fresh mint leaves
4 double-thick California lamb loin chops
2 teaspoons olive oil
1 teaspoon pomegranate seeds; for garnish
Mint leaves; for garnish

Combine pomegranate juice, garlic, peppercorns and chopped mint in non-reactive bowl; mix well.
Add chops and turn several times to coat well.
Refrigerate 8 to 12 hours, turning occasionally.
Remove chops from marinade; drain and set aside.
Pour marinade into small saucepan.
Heat to boiling and simmer 20 minutes or until reduced to 1/3 cup.
Brush chops with reduced marinade and oil.
Broil or grill chops about 3 inches from heat, brushing once or twice with marinade.
Cook to preferred doneness, about 5 to 6 minutes per side for medium rare, 7-8 minutes for medium and 9 to 10 minutes for well done.

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Fast & Easy Dinner: Lamb Chops with Tomatoes

partysugar — Fri, 08 Jun 2007 08:57:31 -0700

I used to save lamb chops for holidays, but then I realized that they can be just as delicious grilled to perfection and served with a homemade salsa. Lamb chops are actually wonderful when you are short on time because they cook in under 20 minutes. Tonight, serve these chops with a quick cooking rice and a simple, chunky tomato sauce. Fresh oregano and balsamic vinegar add freshness and a zippy tang to this meal. Spice up the middle of the week with this former special occasion meat, just read more

Lamb Chops with Tomatoes
From Better Homes & Garden magazine

8 1-inch-thick lamb loin chops
Salt and pepper
1 8.8 oz. pouch cooked long grain rice
4 medium plum tomatoes, cut up
4 green onions, cut into 1-inch pieces
1 Tbsp. snipped fresh oregano
1 Tbsp. balsamic vinegar

Season chops with salt and pepper.
Grill over medium coals 12 to 14 minutes for medium-rare, turning once halfway through grilling.
Meanwhile, microcook rice according to package directions.
In food processor combine tomatoes, green onions, and oregano; process with on/off turns until coarsely chopped. Transfer to bowl; stir in vinegar. Season with salt and pepper.
Arrange chops on rice; top with tomato mixture.

Serves 4.

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Yummy Links: From Lamb Burgers to Lemonade Cocktails

partysugar — Fri, 21 Aug 2009 06:50:24 -0700

Learn how to make the perfect lamb burger. - Saveur
A conversation between Adam Platt and Frank Bruni. - Grub Street
The future of fish farming has arrived. - Eat Me Daily
Make French food in a flash with this easy lamb chop recipe. - Serious Eats
What to do if you bust your friend’s china. - Chow
At your next party serve finger food in homemade paper cones. - Hostess With the Mostess
Jen Zevala talks about being the first contestant kicked off of Top Chef.- The Feedbag
Celebrate National Lemonade Day with 10 spiked lemonade cocktails. - The Epi-Log

Must-Read: Lobel's Meat Bible

YumSugar — Thu, 25 Jun 2009 14:00:03 -0700

I have a confession to make. Although a good number of you are vegetarians, and even more of you eat less meat now that we're in a recession, I still crave meat on a regular basis - whether it's a lamb chop, slice of jamon Iberico, or charcuterie. So when I received a copy of Lobel's Meat Bible ($40), a new book by revered New York butcher brothers Stanley, Evan, Mark, and David Lobel, I couldn't wait to check it out. See what I thought of it when you read more

Giada Loves Cooking With Her Family

partysugar — Thu, 25 Jun 2009 10:15:03 -0700

Although her demonstration at the Food & Wine Classic was first thing on Saturday morning, Giada de Laurentiis was full of bubbly energy. In front of a huge audience she cooked three dishes - fregola salad with citrus and red onion, prosciutto lamb burgers, and a ricotta cappuccino dessert - while answering questions from the crowd. Now that she's a mother, it's very clear that Giada is all about her family. Her husband, aunt Raffi, sister, and nephew sat in the front row cheering her on, and she even invited them up on the stage! To learn how Giada set an example for mothers everywhere, read more.

Giada's young nephew, Julian, was eager to get in the kitchen. She promptly found him a stool, and although he couldn't have been 5 years old, she put him to work. "This is how I learned to cook, by being in the kitchen with my mom and grandfather."
The best way to teach kids to cook is by letting them do things hands-on. When Raffi was making the lamb burgers, Julian started to roll small pieces of prosciutto into the shape of a burger. Giada cooked Julian's tiny burgers next to the normal ones.
Don't get mad at children if they don't understand how to cook. Julian started to throw chopped parsley into her dessert and Giada calmly replied, "Thanks Julian. Parsley will be just lovely in that." It was touching to see her not care that the dish was practically ruined.
By adding a lot of fresh flavors, Giada attempts to cut out fat. She advises taking baby steps (like removing the buns from a burger) to obtain a better diet.
Her show shoots 20 episodes per season. She films the cooking segments together, then shoots the party segments and introductions later. It takes two 14-hour days to film one episode.
Like Tom Colicchio and Michael Symon, she uses regular olive oil most of the time and reserves the extra-virgin stuff for finishing dishes and vinaigrettes. Her favorite brand of olive oil is Lucini.

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In Season: Cherries

YumSugar — Tue, 09 Jun 2009 12:50:02 -0700

Watermelon, strawberries, peaches - there are so many fruits that get me jazzed for Summer, but the cherry is my all-time favorite. Whether it's the mild, yellow rainier or the ultrasweet bing, there's something magical about the sensation of biting through the cherry's taut, shiny skin and getting a burst of sweet, slightly tart, juicy flesh. Take advantage of cherries now, because they have a short Summer season that lasts through July. Find out how to best choose - and use - these miniature stone fruits when you read more.

When picking cherries, select fruits that are firm, plump, and without blemishes. Cherries are among the fruits that don't ripen once they've been picked, so choose the darkest ones for the sweetest taste. Don't discount those bright red cherries, however: they make a wonderful tart addition to pies, jams, and drinks.

Admittedly, my favorite way to eat cherries is out of my hand, but nonetheless, I also enjoy making them a regular part of my Summer kitchen in a multitude of ways:

Serve sweet cherries alongside mint, grapes, and peaches in a Summer fruit salad.
Whip up a fast cherry pan sauce for lamb rib chops.
Make cherries the life of the bar with a cherry mojito or a bing cherry margarita.
Transport yourself to the French countryside by baking a classic cherry clafouti.
Cool down for dessert with ice cream sandwiches made with cherry chocolate ice cream and puff pastry.

What are your favorite tips for preparing cherries? Please share them with me below!

Must-Read: Ten

YumSugar — Mon, 12 Jan 2009 14:00:54 -0800

Sheila Lukins, food editor for Parade magazine and author of the The New Basics and The Silver Palate Cookbook, is known for her all-encompassing books, which are packed with reliable recipes for traditional American fare. Her seventh recipe collection, entitled Ten: All the Foods We Love and Ten Recipes For Each ($19.95), combines cooking expertise with an unconventional format: 32 chapters on her favorite foods, with 10 recipes for each. See what I thought of it when you read more.

Pros:

The contemporary format is a refreshing departure from the organization of an ordinary cookbook.
There's an impressive collection of recipes for each category. Love roasted chicken? You'll find 10 recipes, side by side in the same book, for you to compare and contrast.
Each chapter contains a helpful introduction, and Lukins includes a background summary for every single recipe in the book.
Much like her other cookbooks, Ten contains a wide repertoire of dishes from cocktails to sorbets.

Cons:

Recipes, which range from simple to complex, aren't ideal for the beginner cook.
If you're a visual cook, you'll get little help here, as there are few pictures.
The book is paperback, which means that it will be subject to lots of wear and tear if you cook with it frequently.

Recipes: The recipes are arranged into 32 categories. Here are some I hope to experiment with:

Cocktails: Honeydew Daiquiri, Floradora
Spreads, Dips, and Finger Foods: Sugar-and-Spice Nuts, Shrimp Toasts
Small Plates: Celeri Rémoulade, Salmon Caviar-Stuffed Eggs
Chops: Lamb Loin with Orange Béarnaise, Rack of Veal
Chicken - Roasted and Baked: Herb-Roasted Chicken, Zuni Roast Chicken
Lobster Anytime: Lobster Fra Diavolo, Creamy Lobster Stew
Leafy Salads: Beet and Endive Salad, Frisée and Apple Salad
Corn: Summer Corn Chowder, Corn and Crabmeat Salad
Ice Cream and Sorbets: Bill Gross's Burnt Orange Ice Cream, Green Apple Sorbet

Imagery: The book is short on images, but the select few in the beginning are enough to inspire.

Overall Rating: If you're a more experienced cook and a fan of Sheila's recipes, you're bound to enjoy this collection of recipes. To get a better preview of the book's format, click on the gallery below.

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Would You Eat This Lamb and Couscous Without Utensils?

partysugar — Tue, 01 Jul 2008 05:30:49 -0700

Last week before interviewing Marcus Samuelsson, I ate his African spiced lamb chops and mango lime couscous. The pairing was delicious: the meat was moist and succulent and the couscous flavorful and exotic.

While the ingredients were not grossly insane, the method for eating the dish was out of the ordinary. There were no serving utensils and the chef requested that we eat the lamb while using the bone to scoop the couscous out of the bowl.

I greatly enjoyed sucking on the lamb bone as it doubled as a spoon, however I can understand how some people might not be interested in eating without utensils. Do you have a problem with it?