Tag Archives: Lamb

Roast Leg of Lamb with Parsley Walnut Pesto #SundaySupper

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Happy Easter!! Today our Sunday Supper theme is Passover and/or Easter dishes – very apropos, don’t you think? It really got me thinking about how we celebrated Easter growing up, particularly the edible part.

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Where I’m from, you can always count on two dishes making an appearance on every Easter table: deviled eggs, and glazed ham. While I have come quite far in expanding my palate and recovering from picky eating, I’m still only human. I don’t like everything out there. Thanksgiving stuffing, for one. You know what else I can’t stand?

Glazed ham.
And deviled eggs.
Those are seriously two of my least favorite things in the world.

Clearly, Easter is not my holiday.

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Until moving to New York, that is. Easter is a bit different up here. There are still deviled eggs, it seems I’ll never escape those completely, and yes, some people do a ham, but I’ve pleasantly discovered that lamb is a very popular Easter dish here. Seeing as I adore lamb in any cut or preparation, I think it’s safe to say, I’ve found my people.

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Of course I bring you a roast leg of lamb today. This was rich, flavorful, meaty, and beautifully textured. It was also a tad underdone when I first sliced into it, thanks to my meat thermometer hitting the skids at a very inopportune moment. I ended up having to cook this beautiful meat without a clue of its internal temperature at any given time. So we kind of had some lamb tartare. While not my intention, I wasn’t too upset as I like lamb tartare. But if you don’t, then I highly recommend a working meat thermometer. And yes, that is why my pictures are rather limited. I didn’t want to show you the rare part that was, let’s face it, still bleating a little.

But, I would highly urge you to look past all the hiccups my malfunctioning meat thermometer decided to cause and give this one a go. It’s really amazing. And can we say leftover sandwiches??? Wheeeee!!!!

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{One Year Ago: Roasted Asparagus with Bacon Vinaigrette, Jalapeno Popper Grilled Cheese Sandwiches}

Source: Keys to the Kitchen by Aida Mollenkamp

Ingredients:
½ cup fresh flat-leaf Italian parsley
¼ cup fresh marjoram leaves
4 tsp kosher salt, plus more for the lamb
8 garlic cloves, peeled and smashed
1 tsp freshly ground black pepper, plus more for the lamb
1 tbs balsamic vinegar
1 tbs honey
3-6 tbs olive oil, plus more for the lamb
¾ cup toasted walnuts
1 (5-6 lb.) boneless leg of lamb, butterflied (get the butcher to do this for you)

Directions:
Make the pesto: in the bowl of a food processor, combine the parsley, marjoram, salt, garlic cloves, pepper, vinegar, honey, and olive oil. Pulse until smooth. Add the walnuts and process again until smooth, adding more olive oil if need be, but not too much. You want this to be a very thick pesto.
Unroll the lamb all the way. Rub the meat with olive oil, then season with salt and black pepper. Spoon half the pesto into the center of the flattened lamb and use a spoon to smooth it out, leaving about a 1-inch border. Roll the meat back up and tie it in several pieces with kitchen string.
Rub additional olive oil, salt and pepper on the outside of the lamb. Place the lamb on a rack in a roasting pan. Let it sit at room temperature for 20-30 minutes while you preheat your oven.
Speaking of which, preheat your oven to 450 F. Roast the lamb until golden brown, about 20 minutes. Lower the oven temperature to 375 F and roast until an instant read meat thermometer registers 125 F for medium-rare, about 135-140 F for medium. I highly recommend you do not go beyond medium. For medium-rare, this will take anywhere from 40 to 60 minutes. Seriously, use a functioning meat thermometer.
When the lamb is done, let it rest 10 to 15 minutes before carving. While it is resting, spoon the remaining pesto into the roasting pan and stir to combine with the meat drippings. Scoop up the pesto drippings and transfer to a gravy boat or small bowl.
To carve and serve the lamb, cut away the kitchen strings, and throw them deep into the trash if you have pets. Using a sharp knife, cut the meat against the grain into slices. Serve with the pesto pan drippings spooned over the lamb.

And don’t forget to check out the rest of the fabulous Sunday Supper team!

Breakfast/Brunch

Appetizers:

Savory and Sweet Breads:

Sides and Salads:

Main Dishes:

Desserts:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pulled Lamb Barbecue Sandwiches #SundaySupper

pulled lamb barbecue sandwiches

Welcome to another Sunday Supper! Our theme this week is TAILGATING!! Which makes me incredibly happy, as tailgating is all about football, which is one of my favorite things on earth. Especially college ball.

leg of lamb in the slow cooker

So what to make for tailgating fare? Many options out there, but in the end I decided to share these unbelievably delicious sandwiches with you. Firstly, I think these would work well for tailgating because they could be made at home the day before, in your kitchen where there is hopefully no dust, car exhaust or mosquitos, and then piled into a food storage container and kept warm on a hot plate or a grill at the game.

pulled lamb barbecue

pulled lamb barbecue

Secondly, at least where I come from, lamb is not associated with barbecue much at all. But I thought, if you can have pulled pork, pulled chicken, and chopped beef at the barbecue table, then why can’t you have lamb? Well, now you can. And you definitely should.

Pulled Lamb Barbecue Sandwiches

OMG, you guys. This was incredible. Matt even pronounced it one of the Top 5 barbecue plates he’s ever had. And he’s had some goooood barbecue, y’all.

Pulled Lamb Barbecue Sandwiches

So in closing, I will say happy tailgating to you all! May your team always win, unless they’re playing against my team, of course. And no matter what’s happening on the field, may your tailgating and game day grub always be delicious. Be sure you check out the rest of the #SundaySupper links. Some amazing food bloggers have brought some scrumptious recipes to the table!

Pulled Lamb Barbecue Sandwiches

{One year ago: Whole Wheat Ricotta Raspberry Scones}

Source: Mint Barbecue Sauce adapted from BBQ USA by Steven Raichlen

Ingredients:
For the Lamb:
3 ½ lbs. leg of lamb, boneless
Kosher salt and freshly ground black pepper
Garlic powder
1 medium onion, sliced
4 garlic cloves, smashed
1 bottle beer
8 hamburger buns

Mint Barbecue Sauce:
1 cup veal, beef, or chicken stock
3 tbs light or dark corn syrup
2 tbs red wine vinegar
2 tbs tomato paste
2 tbs Dijon mustard
½ cup ketchup
2 tbs chopped fresh mint leaves
Kosher salt and freshly ground black pepper

Directions:
Trim the lamb, if necessary, then season on both sides with kosher salt and black pepper. Sprinkle the garlic powder on one side of the lamb only.
Into your slow cooker place the onion slices and garlic cloves. Transfer the lamb to the slow cooker, nesting it atop the onions and garlic. Pour in the beer. Let it go on Low for 8 hours.
Meanwhile, make the barbecue sauce. Combine all the ingredients except the salt and pepper in a medium saucepan over medium-high heat and bring to a simmer. Reduce the heat the medium and let the sauce simmer until thickened slightly, 5 to 10 minutes. Season with salt and pepper to taste.
When the lamb is done, use tongs to transfer it to a plate (discard the onions and garlic). It’ll probably start falling apart on you; that’s okay. Use two forks to shred the lamb. Transfer the lamb to a mixing bowl and toss with enough barbecue sauce to coat it thoroughly, but not enough to drown it and make it a soupy mess. (This will likely use up quite a bit of your barbecue sauce, though – it’s a lot of lamb!)
To serve, pile shredded lamb on the hamburger buns and dig in to your messy but delicious sandwich!

Warm Ups (Appetizers):

Bacon and Onion Dip by The Girl In The Little Red Kitchen
Chicken Fajita Dip and Quesadillas by Chocolate Moosey
Crab Rangoons by Hezzi-D’s Books and Cooks
Double Cheese Dill Scones by Vintage Kitchen Notes
Fried Yucca With Pink Sauce by Basic N Delicious
Grilled Corn Dip by Kudos Kitchen By Renee
Grilled Gameday Nachos by Supper for a Steal
Homemade Potato Chips w/ Blue Cheese Sauce by girlichef
Liptauer Cheese Spread by Magnolia Days
Mahogany Baked Chicken Wings by The Dinner-Mom
Mexican Corn Dip by Growing Up Gabel
Pizza Dip by Small Wallet, Big Appetite
Posh Pigs In a Blanket by The Weekend Gourmet
Pretzel Nuggets by I Run For Wine
Roasted Balsamic Smoked Sausage, Red Grape and Brussels Sprouts Bites by Eat, Move, Shine
Roasted Garlic & Tomatillo Salsa Verde by Killer Bunnies, Inc
Savory Baked Pinwheel’s by The Not So Cheesy Kitchen
Sesame Glazed Cauliflower “Wings” by Cupcakes & Kale Chips
Stuffed Banana Pepper Bites by Daily Dish Recipes
Sweet Potato Hummus by Alida’s Kitchen
Sweet Potato Skins by A Kitchen Hoor’s Adventures
Tabbouleh Salad with Golden Raisins by Take A Bite Out of Boca
Vincent Jackson’s Buccin’ Delicious Nachos by My Other City By The Bay

Game Time (Main Dishes and Sides):

1,2,3,4,5 Chinese Spareribs by The Urban Mrs
Bacon Burger Sliders by Peanut Butter and Peppers
Beef on Weck by Healthy. Delicious.
Carrot Slaw by The Foodie Army Wife
Cheerwine BBQ Pulled Pork by Nik Snacks
Chicken, Bacon, Ranch Quesadillas by Cookin’ Mimi
Chicken, Brie and Apple Turnovers by Shockingly Delicious
Easy Grilled Chicken Caesar Sandwiches by Momma’s Meals
French Onion Chicken Sandwiches by Foxes Love Lemons
Frito Olé by Home Cooking Memories
Gomoku Treasure Rice by NinjaBaking.com
Grilled Fajita Kebabs by CuriousCuisiniere
Hatch Cheddar Burgers by Doggie at the Dinner Table
Hatch Chile Pimento Cheese Burgers by Juanita’s Cocina
Italian Sliders with Basil Pimento Cheese by La Bella Vita Cucina
Italian Tuna and Shells Salad by Cindy’s Recipes and Writings
Pressed Brick Sandwich by That Skinny Chick Can Bake
Pulled Lamb Barbecue Sandwiches by The Texan New Yorker
Slow Cooker Buffalo Chicken Soup by Neighborfood
Smoky Turkey Burgers by Webicurean
Snorker and Spicy Slaw Sandwiches by Food Lust People Love
Tandoori BBQ Chicken by Jane’s Adventures in Dinner
Tortilla Hot Dogs by La Cocina de Leslie

Overtime (Drinks and Desserts):

Coconut Funfetti Ice Cream Cake by What Smells So Good?
Funfetti Sugar Cookies by Pies and Plots
Individual Elvis Pies by Treats & Trinkets
Portuguese Sangria by Family Foodie

Battered and Fried Merguez Sausages

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Welcome to Part Five of my Favorite Food Bloggers Series!

Elizabeth is the lovely talent behind the Diplomatic Kitchen food blog. Elizabeth is married to a diplomat, and has thus had quite the exciting life moving around quite a bit. Her blog’s byline is “Creating Moveable Feasts” which is quite pertinent since her kitchen has moved around between the United States, China, Europe, and most recently Kinshasa, Congo. Right now she is where she calls home, which is on a beautiful ranch with her horses in Arizona.

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Elizabeth and I “met” on Tasty Kitchen and bonded since she used to be a New Yorker herself (an Upper West Sider to be exact). If I were limited to one word to describe her blog (fortunately I’m not), it would have to be elegant. Everything about her blog is so classy and elegant: her writing, her pictures, her food, everything.

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Elizabeth is very well-read and frequently references literature and very old but classic cookbooks that always pique my interest. She also does something I think is pretty unique, in that her blog is centered around creating menus for various occasions. Dreaming up and putting together menus is one of her many talents, so her blog is a fantastic resource for those of us needing some assistance or inspiration in this regard. And her menus are not the generic categories you often find in the back index of some cookbooks. No, they are based on her real life experiences, which means they are tried, tested and approved, and this makes them much more interesting and inspiring.

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Her recipes often reflect her past international locations, as well as her Swiss-American heritage. I have definitely learned a lot from her cooking alone. And never fear, in addition to being a fantastic cook, she’s also quite the fearless baker. You’ll find breads and desserts aplenty on her site.

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But what I keep coming back to when I think about or visit her site is that it’s just so classy and beautiful. I mean, she even managed to class up corny dogs! And that’s the recipe of hers I’m featuring: basically a merguez sausage dressed up like a corn dog and dipped in whole grain mustard instead of the ballpark yellow stuff. For anyone unfamiliar, a merguez sausage is a North African lamb sausage, and it’s really, really tasty. I’ve been fortunate to find them in my grocery store, but you can order them online if you cannot. The sausage is cooked up, then skewered, battered in a cornmeal batter and deep-fried. Matt and I just loved them. Such an interesting and refined twist on the old, admittedly unrefined, yet delicious standby. Please do check out Elizabeth’s blog, it’s wonderful!

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Other amazing-looking recipes of Elizabeth’s I considered making: Union Square Bar Nuts; Sweet Potato Peanut Soup

Read the rest of this series!   Part One    Part Two    Part Three
Part Four    Part Six    Part Seven    Part Eight    Part Nine    Part Ten

Source: Diplomatic Kitchen

Ingredients:
8 oz. package merguez sausages, left whole, cut in half, or cut into thirds, depending on the size of your deep fryer; I had to cut each sausage into thirds
3/4 cup milk
1/8 cup vegetable oil
1 large egg
3/4 cup flour and some more on a small plate for coating the sausages before dipping them in the batter
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon sugar
Canola oil for deep frying
Whole-grain mustard, for serving

Directions:
Preheat a large skillet over medium-high heat. Prick the sausage casings all over with a fork. Saute the merguez until just cooked through. Remove to a paper-towel lined plate.
In a large bowl, combine the milk, vegetable oil, and egg; whisk to mix thoroughly. In a smaller bowl, combine the 3/4 cup flour, cornmeal, baking powder, salt, and sugar. Add the dry ingredients to the wet, and whisk to combine.
Add the extra flour to a shallow plate.
Prepare your deep fryer according to manufacturer’s instructions. You want the oil heated to about 375 F.
Skewer each sausage piece. Thoroughly dredge each skewered sausage in the flour, then top off the excess.
Dip each skewered sausage into the batter. Turn to coat thoroughly.
Carefully drop the battered skewers into the hot oil and fry until golden brown, 3-4 minutes each. Work in batches if necessary.
Drain the fried sausages on a paper towel lined plate and let cool a few minutes.
Serve hot with whole-grain mustard for dipping, and pickle spears on the side.

Mexican Lamb Barbacoa

Matt and I are a one-car family.  Living in New York, it simply doesn’t make sense to own two.  He has to drive to work whereas I can utilize public transportation.  So it’s an infrequent occasion that I get the car all to myself.  On those days, I take full advantage and usually make a leisurely trip to the grocery store, either Fairway or Whole Foods.  A yummy, slow-cooked meal usually ensues. The last time I got the car, I drove to Fairway for a leg of lamb so I could make Barbacoa.  Barbacoa is known as the original Mexican barbecue.  It is usually made with beef, lamb, or goat, and it’s slow cooked over a bed of coals until super tender.  Then it is shredded and tossed in a chile sauce and normally served in a tortilla.  I’ve had it at restaurants (yes, including Chipotle) many times, but wanted to try my hand at making it at home.

So I approached the butcher and asked for the lamb.  He nodded, then asked if I wanted to know how much per pound it would cost.  I thought for a second, then replied, “Nah.  I’m gonna buy it no matter what, so I think I’d rather not know now.” He chuckled, then butchered and wrapped up my lamb for me.  He handed me the package and I got a look at the price tag.  Sixty bucks for the whole thing.  Ouch.  Cue the rationalizations to begin running through my head:
* It’s okay to splurge every once in a while, right?
* I’ve wanted to make this a long time.
* We work hard, we deserve it.
* And so on and so forth.
When the rationalization freight train had almost run off the tracks, I realized we’d be getting 8 servings out of it.  That adds up to less than ten bucks a serving! Better than eating at a restaurant.  That seemed to satisfy my budget conscience.

And after I tasted it, I stopped caring about how much it did or did not cost per serving, because it was so utterly delicious! I highly recommend this one. You can sub in beef if lamb is unavailable or prohibitively pricey for you. I would use a fatty, tougher cut that takes to slow cooking, like chuck or brisket.

Source: In My Kitchen, by Ted Allen

Ingredients:
1 (4 to 4 1/2 lb.) boneless leg of lamb
4 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
1/4 cup fresh thyme leaves (from about 12 sprigs)
1 head of garlic, peeled
1 cup chopped yellow onion
1/3 cup cider vinegar
3 tbs dried Mexican oregano
2 tsp ground cumin
1/2 tsp ground cinnamon, preferably Mexican
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbs kosher salt
1 tbs sugar

Directions:
Place the dried chiles in a medium stockpot and cover with water. Place over high heat and bring up to a boil. When boiling, shut off the heat, cover, and let stand for 20 to 30 minutes.
Place the thyme, garlic, onion, vinegar, oregano, cumin, cinnamon, cloves, allspice, salt and sugar in a blender. Take the chiles out of their soaking liquid with tongs and add them to the blender. Measure out 1/2 cup of the soaking liquid and pour it into the blender. Puree until it’s a smooth paste, adding more soaking liquid if needed.
Place the lamb in a nonreactive baking dish. Pour the puree all over. Cover and marinate in the refrigerator for at least 4 hours and up to overnight.
Preheat the oven to 325 F.
Put the lamb directly in a roasting pan, without a rack. Pour all of the chile mixture over and around the lamb. Cover the roasting pan with foil, and place in the oven. Roast the lamb for 3 to 3 1/2 hours, until very tender.
Let rest for 15 minutes. Then use a couple of forks to shred the meat. Serve in warmed tortillas with the pan sauce and any garnishes you prefer.