Category Archives: Recipes: lamb

Wild Red Argentinian Shrimp in Mediterranean Green Sauce copy

RACK OF LAMB with FRESH SALAD and CARAMELIZED BABY FRENCH CARROTS

 

How can it be possible to cook a meal that is so simple and luxuriously delicious without resorting to tortuous techniques, multiple ingredients and the drama and mystique of complicated food?

My way is to start with the best quality ingredients. In this case all-natural USDA grass-fed lamb– the standard at Olde Hudson.  Sweet and tender and delicate without antibiotics or hormones, these lambs are vegetarians grazing happily on grass and then grain-finished.

An 8-chop rack will serve two people but this recipe is easy to double for a bigger very lucky crowd. Pictured above, the fresh salad accompaniment highlights and contrasts the divine lamb.  Another suggestion?  You can add Caramelized French baby carrots.  My recipe is below.

 

  • 8-rib Frenched Rack of Lamb
    4 peeled and crushed garlic cloves
    1 tablespoon each finely chopped rosemary, sage and thyme
    1/2 teaspoon coarse salt
    1/2 teaspoon whole black peppercorns

Pre-heat oven to 450-degrees.

Place garlic, herbs, salt and pepper in a mortar and using the pestle pound to a paste.  Season the underside of the lamb with salt and pepper and rub the herb paste on the top, fatty, side of the rack. Cover and refrigerate until 1 hour before you cook.

Place in your roasting pan and roast for eight minutes.  Turn oven down to 350-degrees and continue to roast for 20 minutes or until your fast-read thermometer hits 125-degrees for rare or 130 for medium.  Let the rack rest for a few minutes before you carve– after all the oohs and aahs subside–along the ribs.

Pictured above I’ve served the lamb  with fresh picked mixed greens, thinly sliced red onion,  heirloom tomatoes and a simple dressing of La Castellina Olive Oil, Unio Muscatel Vinegar, Sel Magique’s Herbs de Provence and crushed Pink Peppercorns. This dish can be wonderfully enhanced with the Caramalized French Baby Carrots recipe below.

Caramelized French Baby Carrots– a perfect partner!

  • 1 tablespoon La Castellina Olive Oil
    1 tablespoon Vermont Butter and Cheese Butter
    1 shallot thinly sliced
    1 bunch of whole baby carrots, washed, peeled with tops removed
    Pinch of sugar
    1 tablespoon Acetaia Cattani Olivewood Balsamic Vinegar
    1 tablespoon Vila Vella Spanish Lavender Honey
    ¼ cup water
    Salt and pepper to taste

Heat oil and butter in a sauté pan over low heat and add sliced shallots and a pinch of salt. Cook the shallots for two minutes until they soften add carrots and a pinch of sugar and continue to cook until carrots start to soften.26f04c40-876e-446e-bb01-071b5cfb809a

Add 1/4 cup water, reduce and stir occasionally until the carrots are slightly caramelized.
Add the Olivewood Balsamic Vinegar, Lavender Honey, salt and pepper to taste and continue to cook until all the ingredients are well blended and the carrots are cooked to desired tenderness.

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 These ingredients can be found at Olde Hudson.                                                                              Check at oldehudson.com for online availability.

 

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Brussels

ROAST LEG OF LAMB with CARAMELIZED ONION COUSCOUS and ASPARAGUS

This recipe is the perfect elegant and easy celebratory meal.  It relies on the quality of the lamb, the freshness of the herbs and the arrival of Spring.  I like to serve it with couscous made with caramelized onions and asparagus and I’ve included those recipes below. Add a lovely light red and the company of good friends.  This is an easily made, elegant Easter lunch and serves 6 delighted guests.

FOR THE LAMB
Ingredients
½ Leg of Lamb, bone-in—approximately 5 lbs
6 garlic cloves, sliced
3 sprigs each Rosemary, Sage and Thyme
1 tablespoon La Castellina Olive Oil
Salt and Pepper

 

With lamb at room temperature heat oven to 425 degrees.  While the oven is heating make small pockets in diagonal rows in the lamb and insert a garlic slice and part of each sprig of the herbs—rosemary, sage and thyme into each pocket.  Coat with the olive oil, salt and pepper.

Roast at 425 degrees for 20 minutes.  Turn the oven down to 350 and roast 20 minutes per pound  until thermometer is at 130 degrees for medium rare or longer per your preference.
Remove from oven and let stand for 15 minutes.  Carve and serve with

 

CARAMELIZED ONION COUSCOUS
Ingredients for the onions
2 tablespoons La Castellina Olive Oil
1 large red onion thinly sliced
1/4 teaspoon sugar
2 garlic cloves peeled and minced
Pinch of salt
1/4 cup water
*
2 tablespoons Salute Sante: Grapeseed Oil
2 cups Hand Rolled Couscous
Pepper
3 cups Aneto Chicken Broth

 

Prepare the onions:Gently heat 2 tablespoons La Castellina olive oil in a medium sauté pan. Add thinly sliced red onions and a pinch of salt. Cook over low heat until onions begin to soften

Sprinkle mixture with sugar, stir to blend.  Add minced garlic and continue to cook over low heat until garlic softens– about 2 minutes.

Add 1/8 cup water – once reduced, add the remaining water. Continue to cook over low heat until the onions have caramelized.

Set aside.

Prepare the couscous: Heat 2 tablespoons grape seed oil over low heat and add couscous, sprinkle with pepper then continue to cook over low heat until couscous is fragrant and slightly toasted, stirring occasionally,  approximately 8  minutes.

Add chicken broth and stir, bring to a boil, cover and reduce heat to simmer for 10 minutes. Remove from heat and let rest for 15 minutes then toss the caramelized onion mixture into the couscous.

 

Asparagus sautéed with garlic and oil, salt and pepper
Ingredients
2 tablespoons La Castellina Olive oil
6 garlic cloves, crushed and coarsely chopped
2 bunched trimmed asparagus
Salt and pepper

 

Heat the oil, add the garlic and cook until it begins to soften. Add asparagus, salt and pepper. Toss.  Cook until asparagus soften to preferred tenderness, stirring occasionally.                   Cover if necessary.

These ingredients can be found at Olde Hudson. Check at oldehudson.com for online availability.

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Brussels

Aromatic Lamb Stew

Another reason we love to cook:

Cooking connects us to the world around us and these cold and beautiful days remind me to enjoy my kitchen — take the time to braise and stew and savor the deep flavors we all crave in winter.

Spend a glorious afternoon recreating this go-to, winter-worthy recipe.

It takes just a little time and love to prep, a little longer to stew and fill our home with comforting aromas and when we sit down at the table satisfy our palettes with rich, deep flavors.
I’ve been singing this ode to winter for years! This recipe serves four.

 

  • Ingredients
  • 2 lbs. lamb cubed, sinew removed
  • 2 tablespoons grapeseed oil, salt & pepper
  • 1 tablespoon flour
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion finely chopped
  • 2 large leeks, white parts only, cleaned, thinly sliced
  • 1 small red pepper minced
  • 3 stalks celery,  cut into 1/4″ pieces
  • 3 carrots, cut into  1/4″ pieces
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 cup white wine
  • 2 medium Yukon Gold potatoes, cubed in 1/4″ pieces
  • 1 teaspoon salt
  • 1/8  teaspoon cayenne pepper
  • 1/4 teaspoon coriander
  • 1/4 teaspoon Chinese 5-spice powder
  • 2 cups chicken stock
  • 2 cups beef stock
  • 1/4 cup red wine
  • 1 large tomato, seeded and coarsely chopped
  • 1/2 cup corn kernels
  • 1 tablespoon fresh oregano, minced
  • 2 teaspoons fresh Italian parsley, minced
  • 1/2 teaspoon sesame oil, salt  and pepper to taste

 

Sprinkle lamb with salt and pepper. Heat 2 tablespoons grapeseed oil in medium stockpot. Sprinkle lamb with flour and sauté until brown. Transfer lamb and all juices to plate, clean the pot and continue.

Heat 2 tablespoons olive oil in stockpot over medium-low heat. Add onions, leeks, red pepper, celery, carrots, garlic, salt. Cook on low heat for approximately 7 minutes, stirring occasionally. Do not brown the garlic.

Add white wine. Bring to a boil and reduce. Add the potatoes. Sauté for 5 minutes until well blended and potatoes start to look glazed.

Add sautéed lamb and lamb juice, salt, cayenne pepper, coriander and chinese-5 spice powder. Mix well until nicely blended.

Add 1 cup chicken stock, 1 cup beef stock and 1/4 cup red wine. Bring to a boil.

Add chopped tomato, corn kernels, oregano, parsley, thyme, additional 1/2 cup of chicken stock and the sesame oil.

Season to taste with salt and pepper.

Reduce heat to simmer. Cover and cook for 1 hour, until potatoes are tender. Taste for seasoning.

These ingredients can be found at Olde Hudson. Check at oldehudson.com for online availability.

 

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