Entree – Lamb

Lamb Lollipops with Rosemary Balsamic Reduction

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Actually, you should hide these in the kitchen and eat them all yourself!

Lamb Ingredients:

  • 6 Tab extra-virgin olive oil
  • 4 Tab finely chopped parsley leaves
  • 2 Tab finely chopped rosemary leaves
  • 2 tsp minced garlic
  • 1 Tab Kosher salt
  • 15 small rib lamb chops with bones attached, ribs frenched
  • 2 tsp black pepper

Lamb Directions:

  1. In a small bowl, combine olive oil, parsley, rosemary, and garlic.
  2. Season with salt, to taste. Set herb oil mixture aside.
  3. Set a 12-inch pan over medium-high heat.
  4. Season the lamb with salt and black pepper.
  5. Add 2 Tab of the herb oil to the pan.
  6. Sear the lamb until golden brown, about 3 minutes.
  7. Continue to cook the lamb, about 2 minutes each side, until medium rare.
  8. Baste them with 2 Tab herb and oil mixture.

(Alternatively, you can grill the lamb chops.)

Reduction Ingredients:

  • 2 Tab herb olive oil (from above)
  • 2 Tab minced shallots
  • 1 tsp garlic
  • 1 c balsamic vinegar
  • 1 large or 2 small rosemary sprigs
  • 2 Tab butter

Reduction Directions:

  1. Place 2 Tab herb olive oil in a 1-quart saucepan over medium heat.
  2. Once the oil is hot, add the shallots, cook until translucent, about 1 min.
  3. Add the garlic to the pan and cook for 30 seconds.
  4. Pour the balsamic vinegar into the pan and bring to a boil.
  5. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes.
  6. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
  7. Remove from the heat and swirl the butter into the pan.
  8. Remove the rosemary sprigs before using.

To serve, drizzle lamb chops with the balsamic reduction.

Serves: Makes 15

Comment: To french lamb chops see The Hungry Mouse

http://www.thehungrymouse.com/2009/02/23/rib-of-the-week-garlic-rosemary-lamb-lollipop-chops/

If you want to be really fancy, you can make frills for the chops.

How to Make Paper Frills for a Crown Roast – YouTube

Source: FoodNetwork.com, Emeril Lagasse, 2006

Orange Curry Dip

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This goes with the Coconut Shrimp but is also good with skewered chicken bits.

Dip Ingredients:

  • ½ c Ranch dressing
  • ¼ c orange marmalade/ apricot preserves
  • 1 tsp curry powder
  • 2–3 drops hot pepper sauce

Direction:

  1. Mix until blended.
  2. Refrigerate until ready to serve.

Serves: Makes 35 – 40

Source: Kraft Healthy Living Information

Margie’s Mushrooms

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These are the same mushrooms that are on the Lamb Sliders.  They are also wonderful with a steak or just because you like mushrooms.

Ingredients:

  • 4 lbs small white or small portabella mushrooms
  • 2 Tab butter
  • 2 Tab olive oil
  • 6 cloves garlic
  • 2 c red wine
  • 4 Tab sherry
  • 4 Tab brandy
  • salt and pepper
  • pinch nutmeg.

Directions:

  1. Wash mushrooms
  2. Slice mushrooms ¼ inch thick.
  3. Heat butter and oil in heavy pan.
  4. Saute mushrooms until they are dry.
  5. Add garlic. Saute 1 minute.
  6. Add wine, sherry and brandy.
  7. Cook down to semi dry.
  8. Season with salt and pepper and a pinch of nutmeg.

Serves:  3 cups

Source: Margie, the daughter.

 

Lamb Sliders and Margie’s Mushrooms

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This is good for a large crowd.  Place lamb and mushrooms in chaffing dishes and let everyone assemble there own.

Lamb Ingredients:

  • 2 boneless, rolled leg of lamb (in netting)(approx 3 1/2# each)
  • 1 tsp garlic salt
  • 1 Tab Worcestershire sauce
  • Margie’s Mushrooms
  • 8 doz small dinner rolls

Lamb Directions:

  1. To ensure even cooking, bring the meat to room temperature by removing from the refrigerator at least one hour before cooking.
  2. Do not remove netting.
  3. Preheat the oven to 425°.
  4. Sprinkle lamb with garlic salt and Worcestershire sauce.
  5. Roast the lamb for 10 minutes, then reduce the heat to 350 °F and continue cooking until the internal temperature reaches 135°F, 20 minutes per pound. Times are variable and you don’t want to overcook your lamb, so be sure to start testing for doneness with an accurate thermometer after 1 ½ hour.
  6. Transfer the roast to a cutting board and allow to rest for 15 to 20 minutes before carving.
  7. Cut netting off with scissors.
  8. Carve into thin (1/16 – 1/8 inch) slices.
  9. Cut slices in half to fit rolls.
  10. Cut rolls part way through.
  11. Place some lamb and mushrooms on roll.
  12. Secure with toothpick.

Margie’s Mushrooms

Mushroom Ingredients:

  • 4 lbs small white or small portabella mushrooms
  • 2 Tab butter
  • 2 Tab olive oil
  • 6 cloves garlic
  • 2 c red wine
  • 4 Tab sherry
  • 4 Tab brandy
  • salt and pepper
  • pinch nutmeg.

Mushroom Directions:

  1. Wash mushrooms
  2. Slice mushrooms ¼ inch thick.
  3. Heat butter and oil in heavy pan.
  4. Saute mushrooms until they are dry.
  5. Add garlic. Saute 1 minute.
  6. Add wine, sherry and brandy.
  7. Cook down to semi dry.
  8. Season with salt and pepper and a pinch of nutmeg.

Serves:  96 pieces

Source: Margie, the daughter.

Mini Lamb Pitas

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Lamb is the step child of hors d’oeuvre.  These are quite hardy – good for those “All Hors d’oeuvre All The Time” party.

Ingredients: Lamb Burger

  • 12 oz ground lamb
  • 2 Tab minced fresh mint
  • 2 Tab minced fresh cilantro
  • 1 ½ Tab minced fresh oregano
  • 2 tsp minced garlic
  • 1 ½ tsp sherry vinegar
  • 1 tsp light molasses
  • ¾ tsp ground cumin
  • ¼ tsp red pepper flakes
  • ½ tsp kosher salt
  • ¼ tsp freshly ground pepper
  • pinch of ground allspice
  • 3 6” pita pockets, cut into quarters
  • 12 fancy toothpicks

Directions: Lamb Burger

  1. Combine the lamb, mint, cilantro, oregano, garlic, sherry vinegar, molasses, cumin red pepper flakes, salt, pepper and allspice.
  2. Shape into 12 patties, a little less that ½ inch thick.
  3. Broil 3 -4 minutes each side until brown (but not overcook).

Ingredients: Slaw

  • 1 c cabbage slaw mix
  • 1 c loosely packed fresh parsley leaves
  • ½ c crumbled feta cheese (2 ½ oz)
  • 2 Tab minced fresh mint
  • 2 Tab sherry vinegar
  • 1 Tab olive oil
  • kosher salt and freshly round black pepper

Directions: Slaw

  1. In a medium bowl, combine cabbage, parsley, feta, and mint.
  2. In a small bowl, whisk together the sherry vinegar and the olive oil.
  3. Pour over cabbage mixture and toss to coat evenly.
  4. Season with salt and pepper to taste.
  5. Refrigerate until ready to assemble. (just before party)
  6. Drain well.

Assemble

  1. Divide slaw between pita quarters.
  2. Add a burger.
  3. Secure with toothpick.

Serves Makes 12

Source Kendall-Jackson’s Small Plates Perfect Wines

Margie’s Marinated Leg of Lamb

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Our usual Easter Dinner treat. This started with an official lamb marinade recipe, but Margie takes some shortcuts that work just great.

Ingredients:

  • 1 leg of lamb (about 5 pounds), boned and butterflied (cut the net off the rolled boneless leg and flatten)

Ingredients (Marinade):

  • ½ cup firmly packed parsley
  • ½ cup firmly packed fresh mint
  • 4 large cloves garlic, peeled and halved
  • 4 green onions (including tops) cut into 1″ pieces
  • 2 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • ½ tsp dried thyme
  • ¼ tsp dried crushed rosemary
  • ¼ tsp pepper
  • Official matrix:
    • 1/3 cup olive oil
  • Unofficial matrix:
    • ¼ cup olive oil
    • ¼ cup red wine

Official Directions:

  1. Place all marinade ingredients except oil in food processor. Blend until finely chopped.
  2. Slowly add oil to form paste. Rub marinade on lamb and refrigerate 2 hours or over night.

Margie’s Directions:

  1. Start with mint, garlic, and whatever other fresh or dried  herbs you have around. Do a rough chop on the herbs.
  2. Put in large zip-lock back and add the vinegar, lemon juice, oil, and wine
  3. Marinate lamb in bag as long as desired.
  4. The liquid from the marinade can be cooked down for a sauce or glaze.

Source: The California Wine Country Herb and Spice Cookbook – Montevina Winery

There are several ways to cook this lamb – flat on the barbecue is the best.  Go for an instant thermometer reading of 145° for medium rare, 160° for medium.  Slightly undercook as it needs to rest for 15 minutes and will continue to “cook” a bit – raising the temperature 5 degrees.

Ginger