AwesomeBites

Category: Lamb

  • Lamb Meatballs with Orange and Mint

    2 tablespoons olive oil
    1 clove garlic, minced
    1 jalapeño, seeded and minced
    1 large shallot, minced
    1 pound ground lamb
    4 ounces salt pork or bacon, ground or finely minced
    Zest of 1 orange
    2 tablespoons chopped mint
    Freshly ground black pepper
    sea salt

    Greek yogurt for dipping (or combine with minced cucumber, garlic, and dried dill for tzaziki sauce
    Pita bread cut into triangles and warmed or toasted

    In a small pan, heat half the olive oil over medium heat until shimmering. Add shallot, jalapeno, and garlic. Cook, stirring constantly, for just one minute to soften. Allow to cool.

    In the meantime, combine lamb, pork, orange zest, mint, 4-5 turns of ground black pepper, and a 1/2 teaspoon of salt. Mix well with hands to thoroughly combine. (The saltiness of the salt pork can vary, so begin with this amount of salt and form a small patty to cook for testing purposes. Adjust salt as needed.)

    Form mixture into small meatballs and transfer to a sheet pan. Heat remaining oil over medium heat in a large (12-inch), heavy skillet, such as cast iron, and brown meatballs in batches until cooked through and golden, 8-10 minutes.

    Serve with Greek yogurt or tzaziki and warm pita.

  • Ground Beef or Lamb and Parmesan Ravioli

    Ingredients:

    ½ lb Ground Beef or Lamb
    3 oz Parmesan Cheese
    ¼ Onion finely minced
    2 – 3 cloves Garlic minced
    1 Egg
    Fresh Oregano
    Fresh Parsley
    Fresh Mint (great if you are using lamb)
    Fresh grated ginger
    Chop and mince garlic and onion.
    Grate parmesan cheese finely
    Brown ground meat.
    Add in chopped garlic and onion and finish browning meat.
    Drain browned ground meat, garlic and onion in colander.
    Chop or process fresh oregano and parsley, mint and ginger.
    Add oregano and parsley to browned ground meat, garlic and onion.
    Beat or whisk an egg and stir into mixture.

  • Grilled Lamb Chops

    Grilled Lamb Chops

    Rack of Lamb

    Start the BBQ and get ‘er hot.
    Make the honey mustard thyme sauce and spread over the lamb.
    1/4 cup mustard, 1/8 cup honey, 2 T thyme, salt and pepper

    Sear lamb on the hot side of the fire until grill marked nicely. Move to the 200 to 225 degree side of the grill. If you have the type of BBQ that has a smoker side, move it over there. Cook ’til medium rare. (about 10 degrees before ready because it will continue to cook.) Remove from grill and wrap in foil to keep warm. Let rest for 15-20 minutes.

    Cut into separate chops and serve immediately upon slicing!

  • Moussaka – Eggplant Casserole

    Moussaka – Eggplant Casserole

    Moussaka hot from the oven!

    Inspired by Bobby Flay’s Moussaka Throwdown, I had to give it a go. 

    Awesome Moussaka

    2 medium eggplants

    salt

    Meat Sauce:

    1 pound ground lamb (or you can use a mixture of beef and lamb)

    2 tablespoons butter

    2 tsp greek seasoning

    1 medium onion finely chopped

    1 clove garlic minced

    1 dash cinnamon

    1/4 tsp nutmeg

    1 T chopped parsley

    1/2  cup mashed Italian Roma Tomatoes

    1/4 cup red wine

    oil

    1/4 cup Romano Cheese or Parmesan, grated

  • Bechamel Sauce:
  • 1 cup salted butter (2 sticks)
  • 1 cup flour
  • 4 cups milk, warmed
  • 8 egg yolks, lightly beaten
  • Pinch of ground nutmeg 

    • Make the Béchamel Sauce:

    Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

    Add warmed milk to mixture in a steady stream, whisking continuously.

    Simmer over low heat until it thickens a bit but does not boil.

    Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.  Set aside and assemble the casserole. 

    Slice eggplant long way, thinly and salt. Lay on paper towel to absorb moisture. Prepare meat sauce, brown ground meet add spices, tomatoes, red wine and simmer 30 minutes.

    Rinse salted eggplant, pat dry, fry until golden in the oil.  Drain well on paper towels, patting to remove as much oil as possible.

    Hot from the oven.

    In 9×9 inch baking dish, place a layer of eggplant and top with meat sauce, and then sprinkle romano cheese on top. Continue layering ending in eggplant.  Top with Cheese Sauce.  Bake at 375 degree oven 45 – 60 minutes.  Let stand for 15 minutes before slicing into 3 inch squares.

    Variations:  You can also add potatoes and zucchini along with your eggplant. Cut them thinly, potatoes need to be boiled until fork tender and then can be layered in the casserole.

    I have seen this made with breaded eggplant and no breading.  Try it both ways and let me know which you like best.

    Eggplant Casserole – Greek Style
    Mousakka hot from the oven!

  • Roast Lamb with Pinot Noir Sauce

    If you don’t have time to grill, go for the roast.

    Servings: 6 People

    Ingredients

    3 Racks of Lamb (6 to 8 Chops per rack), fat removed and frenched.
    2 tablespoons honey

    Pinot Noir Marinade:
    2 cups Pinot Noir Wine
    1/4 cup extra-virgin olive oil
    3 tablespoons chopped fresh rosemary
    2 tablespoons minced garlic
    2 teaspoons balsamic vinegar
    1/2 teaspoon coarse salt
    1/2 teaspoon freshly ground black pepper

    In a large bowl, combine pinot noir wine, olive oil, rosemary, garlic, balsamic vinegar, salt, and pepper.

    In a small saucepan, bring the reserved honey/marinade mixture to a boil; let boil until mixture is reduced by 1/2. Additional pinot noir wine may be needed – use your best judgment. Keep warm until ready to serve.

    Preparation

    *Trim fat from roast to expose 1 to 1 1/2-inches of bones and about 1/8-inch of fat on meat. An easier way is to ask your butcher to dress rack and trim all fat from the ribs.

    I like to use large resealable plastic bags for the marinating. One (1) lamb rack fits nicely into a large plastic bag. Divide the marinade between your bags of lamb racks. I also like to marinate in the refrigerator overnight.

    When ready to cook, remove from refrigerator 1 hour before grilling to bring to room temperature. Remove lamb rack from marinade; reserving the marinade. Mix honey into marinade and set aside to use when serving the lamb.

    When ready to grill, preheat barbecue grill to medium-high heat (350 degrees F). Sear the lamb racks on the hot grill, fat side down for 1 minute. Turn and sear the other side for 1 minute. Turn back onto fat side and cook for approximately 6 to 8 minutes, basting occasionally with the Pinot Noir Marinade. Turn and cook another 6 to 8 minutes, basting occasionally, or until a meat thermometer registers desired temperature (see below).

    Rare – 120°F
    Medium Rare – 125°F
    Medium – 130°F

    Remove from grill and transfer onto a cutting board; let stand 15 minutes before carving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

    When ready to serve, slice between racks into single-rib portions (hold the rack by the bones and in one slice, run the knife between the ribs) and serve on individual serving plates. Top the lamb with the reserved honey/marinade mixture.

  • Lamb Chops with Cherry Sauce

    The combination of cherry juice and fresh cherries gives the sauce its depth.

    Ingredients

    • 3 tablespoons all purpose flour
    • 3/4 teaspoon coarse kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 8 3/4- to 1-inch-thick lamb rib chops
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 medium red onion, halved, thinly sliced (about 2 cups)
    • 1 cup unsweetened black cherry juice
    • 1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)
    • 1/3 cup thinly sliced fresh basil, divided
    • Ingredient Tip: Look for unsweetened black cherry juice at the supermarket and natural foods stores.

    Preparation

    Preheat oven to 250°F. Mix flour, 3/4 teaspoon coarse salt, and 1/2 teaspoon ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet).

    Add onion to same skillet and sauté 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper.

    Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve.