Category: Recipes

Roast Leg of American Lamb with Potatoes & Lemon

Leg of Lamb

INGREDIENTS

  • 1 bone-in leg of lamb, about 5 pounds
  • 1 tablespoon + 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 12 cloves of garlic, peeled and cut in half
  • 1 teaspoon + 2 tablespoons extra virgin olive oil
  • 4 pounds yukon gold potatoes, quartered
  • 2 organic lemons, cut into eighths
  • 3/4 pounds shallots, peeled and cut into quarters
  • 3 teaspoons dried oregano
  • 2 teaspoons dried rosemary
  • 2 cups vegetable stock
  • 1/4 cup fresh lemon juice
  • 1/4 cup dry white wine

DIRECTIONS

The night before cooking, use a paring knife to make 24 1-inch punctures around the leg of lamb. Rub it inside and out with 1 teaspoon of the olive oil, 2 teaspoons salt, and ½ teaspoon pepper. Place ½ clove of garlic inside each puncture. Cover and refrigerate the leg overnight.

Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine the remaining 1 tbsp salt, oregano, rosemary, and ½ tsp black pepper.

Toss together the potatoes, lemons, shallots, 2 tbsp extra virgin olive oil, and ⅔ of the spice mixture in a large roasting pan.

Rub the leg of lamb with the remaining spice mixture, and place it on top of the veggies in the pan. Pour the vegetable stock, lemon juice, and white wine into the bottom of the pan.

Place in the oven and roast until the internal temperature of the lamb leg reaches 140 degrees F, about 90 minutes, using a metal ladle to spoon the pan juices over the vegetables every 30 minutes.

Remove and allow to rest for 10 minutes before carving + serving.

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Lamb and Chanterelle Mushroom Phyllo Pie

Lamb Phyllo Pie

INGREDIENTS

  • 2 pounds ground American Lamb
  • 1 tablespoon salted butter
  • 1 ½ cups chopped yellow onion 
  • ¼ cup cubed pancetta 
  • 2 tablespoons minced garlic 
  • 1 tablespoon tomato paste
  • ½ pound sliced fresh chanterelle mushrooms (or any mushrooms)
  • 1 tablespoon chopped fresh rosemary 
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper 
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme 
  • 1 fresh bay leaf
  • ¼ cup port, or dry sherry
  • 1 tablespoon cornstarch
  • 1 ½ cups broth of your choice
  • 10 phyllo pastry sheets

DIRECTIONS

Preheat the oven to 350F.

 Heat a large pot over medium heat, and add the lamb. Cook, stirring, until evenly browned, 3 to 5 minutes. Pour off some fat, if desired. Add the butter, the onion, tomato paste, pancetta, mushrooms, garlic, rosemary, and spices, and cook until the onions are soft, and the flavors have melded, 5 to 7 minutes. Deglaze the pot with the port, scraping any browned bits from the bottom of the pot. Sprinkle in the cornstarch, and pour in the broth. Stir, and simmer until thickened. Remove and discard the bay leaf, and allow it to cool slightly. Note: USDA recommends ground lamb be cooked to an internal temp of 160 degrees. 

 Brush a 9 -inch pie dish with olive oil, and layer sheets of phyllo pastry in the dish, turning it as you go, and brushing each sheet with olive oil until the phyllo has covered the entire dish. (Olive oil spray is great for this!) Pour in the lamb filling, and bring the overlap up, scrunching it around the edges. Brush the phyllo with olive oil, and bake until golden brown, 25 to 30 minutes. Serve warm with your favorite sides! 

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Lamb Shanks with Yogurt

Lamb in Yogurt sauce

INGREDIENTS

Lamb

  • 6 lamb shanks – American Lamb
  • ¼ cup ketchup
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons kosher salt
  • 1 tablespoon fresh black pepper ground
  • ½ teaspoon nutmeg
  • Onion water (2 grated onions squeezed using a paper towel)
  • ½ cup olive oil
  • 2 onions cut in half
  • 2 heads of garlic
  • 3 whole cardamoms
  • 2 cinnamon sticks
  • 2 tablespoons whole peppercorns
  • 3 bay leaves
  • 2 cups stock

Yogurt Sauce

  • 2 cups plain yogurt
  • 1 teaspoon garlic paste
  • ¼ cup fresh dill, minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • ½ teaspoon chili flakes (optional)

 Garnish

  • Fresh parsley and dill
  • Pomegranate arils
  • Toasted pine nuts
  • Cracked Black pepper

DIRECTIONS

Preheat the oven to 375 degrees F.

In a large bowl add the lamb shanks and flavoring ingredients (from the top until the olive oil only) and toss well.

 Spread the lamb in an oven safe baking dish. Add in the whole spices, cut up onions and garlic. Try to squeeze them in the dish and divide them evenly so the flavor spreads evenly as well. Pour the stock over the lamb dish and cover the plate with foil. 

 Roast the shanks until tender–this should take between 100-120 minutes (depending on the size of your lamb shanks).

 Once ready, remove the foil and if the lamb requires more browning, leave it in the oven for an extra 10 minutes. Note: USDA recommends cooking lamb to a minimum 145 degree internal temperature with a 3  minute rest.

 n the meantime, make the yogurt sauce. Mix all ingredients together in a bowl until blended.

 On a serving plate, spread the sauce. Add the lamb shanks on top and garnish with your choice of garnishes. 

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Warm Kale Salad with Quinoa and Spiced Lamb 

Recipe by “Homemade”

Prep Time: 25 min-Cook Time 20 min-Total Time 45 min-Servings 4

Ingredients

For the Lamb: 

● 1 lb American lamb stew meat, thinly sliced 

● 2 tbsp olive oil 

● 2 cloves garlic, minced 

● 1 tbsp soy sauce 

● 1 tbsp balsamic vinegar 

● 1 tsp ground cumin 

● 1/2 tsp ground cinnamon 

● Salt and pepper to taste 

For the Salad: 

● 6 cups curly kale, stems removed, chopped 

● 1 tbsp olive oil 

● 1 tbsp lemon juice 

● Salt and freshly cracked black pepper to taste 

● 1 cup quinoa, cooked and cooled 

● 1/2 cup chopped dried dates 

● 1/4 cup toasted almonds, roughly chopped 

● 1/4 cup shaved pecorino 

For the Dressing: 

● 1 roasted red pepper 

● 2 tablespoons red wine vinegar 

● 1 tablespoon lemon juice 

● 1 clove garlic, minced 

● 1/4 cup extra-virgin olive oil 

● Salt and pepper to taste

Directions

1. Marinate the Lamb: 

In a bowl, combine the sliced American lamb, olive oil, garlic, soy sauce, balsamic vinegar, cumin, cinnamon, salt, and pepper. Toss well and let it marinate for at least 15 minutes (or up to an hour if you have the time). 

2. Make the Dressing: 

In a small blender, combine all of the dressing ingredients and blend until smooth. Set aside. 

3. Cook the Lamb: 

Heat a large skillet over medium-high heat. Once hot, add the marinated lamb in a single layer, working in batches if necessary to avoid overcrowding the pan. Stir-fry the lamb for about 3-4 minutes until browned and cooked through. Remove the lamb from the pan and set aside. 

4. Cook the Kale: 

In the same skillet, add a tablespoon of olive oil. Add the chopped kale and sauté for about 5 minutes, stirring occasionally, until it’s tender and slightly wilted. Season with salt and a squeeze of lemon juice for brightness. 

5. Assemble the Salad: 

In a large bowl, toss the cooked quinoa with the kale. Add the lamb, chopped dates, toasted almonds, and shaved pecorino. Drizzle the dressing over the top, and gently toss to combine, ensuring everything is evenly distributed. 

6. Serve: Serve warm, with a little extra pecorino on top if desired.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Tasty, Healthy and Keto Friendly
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How To Make Real Authentic Mayonnaise

Enjoy your homemade mayonnaise, and may it bring a touch of France’s culinary excellence to your table! 🥄🍽️

bread on a plate
Photo by Lucas Guizo on Pexels.com

There is only one authentic recipe for mayonnaise and that is the original one. Mayonnaise was invented in the resort town of Fort Mahon on the Somme River in northern France.  This was a small town of about 700 people, most of them considered to be excellent cooks.  When first invented it was called Mahonnaise.  Mayonnaise was invented and widely used in France long before 1757.   This sauce got its present name of mayonnaise purely by accident through a printing error in an early cookbook.

The recipe provided is indeed a testament to traditional cooking methods, emphasizing the importance of technique and quality ingredients. Making mayonnaise from scratch is a culinary skill that many aspire to master, and it’s clear that this authentic method is held in high regard.

For those interested in trying their hand at this classic recipe, these detailed instructions offer a great guide to creating a mayonnaise that’s not only authentic but also a reflection of culinary heritage. It’s a reminder of how recipes are more than just a list of ingredients; they’re a piece of history passed down through generations.

This recipe is indeed a classic approach to making this beloved condiment. The process of “turning” the mixture rather than beating it is crucial to achieving the right texture and emulsion. The addition of mustard not only adds flavor but also helps to stabilize the emulsion, which is the key to perfect mayonnaise.

Here’s a summary of the steps for making authentic mayonnaise:

  1. Chill a large plate with a flat center in the refrigerator.
  2. Separate the yolks from two refrigerated eggs onto the chilled plate.
  3. Add a heaping teaspoon of mustard to the yolks and mix with the flat of the tines on a fork  against the plate, using large circular motions “turning”.
  4. Blend in ¼ teaspoon of salt and 1/8 teaspoon of white pepper.
  5. Gradually drip in 1 ½ cups of salad oil (preferably olive oil), continuing to turn the mixture.
  6. While turning, add 1 tablespoon of vinegar, 1 tablespoon of lemon juice, and ¼ cup of softened butter.

Remember to have all ingredients ready and continue turning from start to finish. Your effort will be rewarded with a truly authentic mayonnaise that’s unmatched by store-bought varieties.

Enjoy your cooking, and may your homemade mayonnaise be a delightful addition to your dishes! 🍽️

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