MEDORA LAMB POPS WITH OUZU LAMB JUS
Steps:
- Marinate the lamb racks in 6 tablespoons of the olive oil, lemon juice, oregano, onions, garlic, salt and white pepper for a minimum of 2 hours or overnight, refrigerated.
- To cook the lamb, heat 2 tablespoons of oil in heavy bottom saute pan until almost smoking. Carefully place the lamb in the saute pan and brown on all sides. Transfer to baking sheet and roast in a preheated 350 degrees F oven to an internal temperature of 130 degrees F. Allow to rest 5 minutes and carve.
- In heavy sauce pot over high heat, reduce ouzu to 1 cup.* Once reduced, add the 1 gallon of lamb stock, soy sauce, sea salt and white pepper. Bring mixture to a boil. Meanwhile, in a small mixing bowl, whisk together the cornstarch and the remaining 1 cup lamb stock creating a "slurry". With a balloon whisk, add the slurry to the boiling stock. Reduce to a simmer for 15 minutes and serve with lamb.
SPICY LAMB MARINADE
Make and share this Spicy Lamb Marinade recipe from Food.com.
Provided by JoyfulCook
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients; add the chops and marinade for as long as possible.
- Great cooked under or in the grill or the BBQ, served with salads. Gujerati Potatoes, spicy tomatoes or any choice of your own.
Nutrition Facts : Calories 45.5, Fat 4, SaturatedFat 0.5, Sodium 6.9, Carbohydrate 3.2, Fiber 1.2, Sugar 0.6, Protein 0.6
LAMB WITH PEACHES
Provided by Mark Bittman
Categories lunch, project, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place lamb in a 12-inch skillet, and turn heat to medium-high. Season with salt, and add cinnamon, cayenne, onion and wine or water. Bring to a boil, cover and adjust heat so the mixture simmers steadily. Cook 1 to 1 1/2 hours, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry. (This probably means the heat is too high; turn it down a bit.)
- When the meat feels tender when poked with a small sharp knife, remove the onion and cinnamon stick, then turn the heat to medium-high, and cook off any remaining liquid, allowing the lamb to brown a little. Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges. Stir in the peaches, and continue to cook, gently tossing or stirring the mixture, until the peaches are glazed and quite soft but still intact, about 5 minutes.
- Stir in the lemon or lime juice and most of the parsley or cilantro. Taste, and adjust seasoning. Garnish with what's left of your chosen herb, and serve.
Nutrition Facts : @context http, Calories 710, UnsaturatedFat 24 grams, Carbohydrate 24 grams, Fat 49 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 1096 milligrams, Sugar 18 grams
LAMB-BACON BURGERS WITH SPICY AIOLI
Categories Sandwich Kid-Friendly Dinner Lunch Mozzarella Ground Lamb Bacon Arugula Spring Summer Grill/Barbecue Pan-Fry Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4
Number Of Ingredients 23
Steps:
- Aioli:
- Whisk egg yolk and mustard in a medium bowl to combine. Whisking constantly, gradually drizzle in oil, drop by drop at first; keep going until aioli is thickened and smooth. Whisk in chipotle, garlic, lemon zest, and lemon juice; season with salt. Cover and chill.
- Do ahead
- Aioli can be made 1 day ahead. Keep chilled.
- Assembly:
- Preheat oven to 225°. Toss tomatoes, thyme, and 1 tablespoon oil on a baking sheet; season with salt and pepper. Arrange tomatoes cut side down and roast until skin is slightly browned and beginning to separate from flesh, 75-85 minutes. Let cool, then slip off skins.
- While tomatoes are roasting, freeze bacon until almost frozen through, about 40 minutes (this will help it chop cleanly in the food processor). Pulse bacon in a food processor, scraping down sides of bowl as needed, until very finely chopped, about 1 minute.
- Transfer bacon to a medium bowl and gently mix in ground lamb, oregano, sage, and 1 1/2 teaspoons salt just to combine. Divide meat into 4 equal portions and gently shape into 3/4"-thick patties.
- Heat a grill pan or a cast-iron skillet over medium-high. Cook patties until lightly charred and medium-rare, about 2 minutes per side. Generously spread buns with aioli and build burgers with patties, roasted tomatoes, and mozzarella.
- Toss arugula in another medium bowl with vinegar and remaining 2 teaspoons oil; season with salt and pepper.
- Serve burgers with arugula alongside.
BASIL AIOLI
This recipe is absolutely delish and much easier than making homemade aioli with egg yolks and olive oil. We use it on chicken sandwiches, fish, with sweet potato fries and much more. Make sure to use fresh ingredients, it makes all the difference! Store in the refrigerator for up to 7 days.
Provided by CallieJo
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
- Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 1 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 117.3 mg, Sugar 0.3 g
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