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| | From:  Genie· (Original Message) | Sent: 6/24/2008 12:05 AM |
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| | | From: Genie· | Sent: 6/24/2008 12:06 AM |
| Ingredients :-------Betty B. | | 1 kg 3 tablespoons 3 tablespoons 4 slices | Lamb tenderloin Rosemary, chopped Olive oil Green pepper (capsicum) Salt and pepper as needed Cheery tomatoes | Method : - Slice or cube the lamb.
- Marinate lamb in rosemary, olive oil, salt and pepper until flavor is absorbed.
- Thread lamb, tomato and green pepper onto skewer, roast on wire rack or fry on frying pan until medium well done.
- Remove to plate, garnish with lemon slices.
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| | | From: Genie· | Sent: 6/24/2008 12:06 AM |
Boneless Lamb Loin With Balsamic Garlic Glaze Betty B. - 2 pounds lamb loin ready for roasting
1 teaspoon ground black pepper
1 1/2 teaspoons red chili flakes (not powder)
2 tablespoons fresh oregano leaves, chopped course (or use 1 teaspoon dried)
2 tablespoons extra virgin olive oil
10 cloves garlic, peeled and left whole
1 cup balsamic vinegar
1 teaspoon brown sugar
1 1/2 teaspoons sea salt - If the loins are very large cut them lengthwise to about 6 ounces each for ease of cooking and portioning.
- Rub lamb all over with black pepper and red pepper flakes, and oregano leaves.
- Cover with plastic wrap and refrigerate for several hours, or overnight.
- Mix the balsamic vinegar and brown sugar well to dissolve it. Set aside.
- Heat the olive oil in a small saute pan. Add the garlic, and, stirring often, lightly brown it. Be sure it is done and very soft.
- Remove pan from heat and let cool a few minutes.
- Mash the garlic to a smooth puree with a fork.
- Carefully pour the mixture into the pan with the pureed garlic and simmer until it is reduced by about half and becomes the consistency of syrup, about 10 minutes. Set aside (can be made a day or two ahead).
- Bring the lamb to room temperature. Pre-heat oven to 375 degrees F.
- Place lamb loins in a small roasting pan leaving space among them.
- Roast for about 12 to 14 minutes for medium rare.
- Remove from oven and while still hot baste with the balsamic mixture using a brush or baster.
- Let rest for 10 minutes, baste again. Carve and serve. Any additional balsamic sauce can be passed at the table. This lamb is also delicious cold, sliced thin, and is perfect for suppers or lunches with a crunchy salad. Celeriac or coleslaw are good with it, or crunchy romaine with Caesar dressing.
Makes 6 servings. | |
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Reply
| | | From: Genie· | Sent: 6/24/2008 12:07 AM |
| Lamb Loin
2 each, 10 to 12 ounce boneless lamb loins
4 sheets filo dough
olive oil spray
1 teaspoon anise seed
1 teaspoon black peppercorns
1 teaspoon kosher salt
2 bunches spinach, cleaned and left damp
2 medium shallots, thinly sliced
8 ounces mushrooms, minced
2 cloves garlic, minced
8 ounces baby yellow tomatoes, halved or diced
2 tablespoons sugar
3 tablespoons red wine vinegar
4 ounces lamb stock
2 tablespoons crumbled feta cheese
Preheat oven to 400F. Finely crush anise seed and peppercorns with salt. Rub lamb loins with the spice mixture, reserving 1/2 teaspoon for the tomatoes. Mist the meat with olive oil and sear on all sides in a hot skillet until golden brown, about 3 minutes. Cool on a rack. Mist a skillet with olive oil, heat and saute mushrooms and garlic until mushrooms are golden brown. Season with salt. Mix must be dry. Mist a large covered pot with olive oil and heat to medium. Add scallions and spinach. Cover and remove from heat. Let steam until spinach is collapsed, about 5 minutes. Salt, cool and drain. Lay out 2 sheets of filo. Mist one with olive oil and top with the 2nd sheet. Place 1/4 of the spinach mix in a thin layer on the sheet, beginning 2 inches in from the short side and spread. Top with 1/4 of the mushroom mix and spread over lamb. Repeat with spinach. Gently fold the edges over the loin and lightly roll the sheet. When you reach half way, fold the sides over the lamb and finish rolling. Place the package, seam side down, on a baking sheet that has been misted with olive oil. Lightly score the first few layers of dough with a paring knife. Mist again and bake in a 400F oven to desired doneness, approximately 15 minutes. Sprinkle sugar evenly on the bottom of a hot skillet and caramelize. Immediately remove from the heat and cool slightly before adding the vinegar. Be cautious as the sugar might splatter. Return to medium heat and add brown lamb stock. Reduce to a smooth consistency. Add tomatoes and heat through. Stir in reserved spice mix. Slice each lamb package into 4 pieces. Arrange 2 pieces on each plate with sauce. Garnish with crumbled feta.
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Reply
| | | From: Genie· | Sent: 6/24/2008 12:07 AM |
| American Lamb Loin Marinated in Guiness® and Clover Honey | Total Time: 60 minutes or more | | Lamb Cuts: Loin | | Category: Entrée , Food Service | | Servings: 12 | | Preparation Time: | | Cook Time: | | | | Ingredients: | | 6 cans (14.9 oz. each) Guinness® beer or dark beer 2-1/4 cups clover honey 6 tablespoons fresh thyme leaves 6 tablespoons black peppercorns 6 (about 1 lb. each) Amercian Lamb boneless lamb loin, trimmed of surface fat and silver skin 3 tablespoons, divided olive oil 6 cups lamb or veal broth prepared from demi glace 3/4 cup chilled butter, cut into chunks 1-1/2 teaspoon salt 1-1/2 teaspoon freshly ground pepper 3 bunches Chervil for garnish | | | | Ingredients: | | 6 tablespoons, divided olive oil 48 Cipollini onions, peeled 4-1/2 cups reserved Guinness® marinade 6 cups chicken stock 6 tablespoons butter 3 tablespoons clover honey 1-1/2 teaspoons salt 3/4 teaspoons freshly ground pepper | | | | Ingredients: | | 12 to 15 large Yukon Gold potatoes 9 tablespoons, divided unsalted butter to taste salt to taste freshly ground pepper 6 tablespoons fresh Italian parsley leaves, chopped | | Directions: | Chef/Owner Jennifer Jasinski
Rioja Restaurant
Denver, Colorado
For Lamb Marinade: In saucepan combine beer, honey, thyme and peppercorns. Cook over medium-low heat, stirring until honey dissolves; chill. Reserve 4-1/2 cups marinade for Cipollini onions and reserve 4-1/2 cups marinade for sauce. Place lamb in non-reactive pan and pour remaining chilled marinade over lamb. Cover, refrigerate and marinate for 2 to 4 hours. Remove lamb from marinade and discard marinade. To cook Lamb: In large skillet, heat 1 tablesppon oil over medium-high heat. Quickly brown lamb on both sides in batches, adding additional oil as needed. Place loins in shallow roasting pan. Roast in 400°F oven for 16 to 18 minutes or to desired degree of doneness: 145°F medium rare, 160°F medium, or 170°F for well. Cover and let stand 5 to 10 minutes. Internal temperature will rise approximately 5 to 10 degrees upon standing. To make sauce: Pour reserved marinade for sauce and juice from cooked onions into a saucepot and cook over medium-high heat until reduced to about 3-3/4 cups. Add the lamb broth from demi glace and heat through. Add butter and stir until melted. Season with salt and pepper, keep warm. For Chipollini Onions: In large skillet, heat 2 tablespoons oil over medium-high heat. Add onions, cook and stir until browned on all sides. Cook in batches adding oil as needed. Using slotted spoon transfer onions to roasting pan. Pour off excess oil and deglaze the skillet with reserved Guiness® marinade. Cook until liquid is reduced to 3 cups. Add chicken broth and bring to a boil; pour over onions. Cover and bake in 400°F oven for 30 minutes or until onions are tender. Remove onions from juice and keep warm. Reserve juice for lamb sauce. Just before serving, melt butter and honey in large skillet, add onions and cook over medium-high heat until glazed; season with salt and pepper. For Roasted Yukon Gold Potatoes: Cut potatoes into neat 3/4-inch squares. Melt 4-1/2 tablespoons butter in large skillet; add half of the potatoes and cook over medium-high heat, tossing gently until lightly browned on all sides. Repeat process preparing all potatoes. Spread on full sheet pan and season with salt and pepper. Bake in 400°F oven until tender, about 10 minutes. Keep warm and toss with parsley just before serving. To serve: Divide potatoes amoung 12 warm plates. Carve lamb loin and fan over potatoes; top with onions. Drizzle sauce all around the plate and garnish with Chervil sprigs. Serve with remaining sauce. | | |
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Reply
| | | From: Genie· | Sent: 6/24/2008 12:08 AM |
| American Lamb Loin Napoli | Total Time: 60 minutes or more | | Lamb Cuts: Loin, Roasts (crown, loin, Saratoga, sirloin, others) | | Category: Entrée | | Servings: 10 | | Preparation Time: 20 minutes | | Cook Time: 1 hour 30 minutes | | | | Ingredients: | | 2 tablespoons olive oil, divided 1 cup finely chopped onion 6 to 8 cloves garlic, finely chopped, divided 1-1/2 cups fresh spinach leaves, shredded 1/2 cup finely chopped roasted red peppers 1/4 cup shredded fresh basil 1/4 cup pomegranate seeds or currents 1 tablespoon lemon pepper, divided 1 teaspoon red wine vinegar 1 tablespoon pomegranate juice 3-1/2 to 4 pounds boneless American Lamb loin or sirloin 1/2 teaspoon paprika 1/2 teaspoon salt | | Directions: | | In a medium skillet, heat 1 tablespoon olive oil; saut�?onion and 2 tablespoons garlic for 3 to 4 minutes. Add spinach, red pepper, basil, pomegranate seeds or currents, 2 teaspoons lemon pepper and vinegar. Cook additional 2 to 3 minutes until spinach is wilted; set aside. Lay boneless loin or sirloin on cutting board, fat-side up. Trim excess fat, leaving 1/8-inch cover. Score fat surface in a 1-inch crisscross pattern, 1/8-inch deep. Turn boneless loin over, fat-side down, on cutting board. Cover surface of meat with plastic wrap. Using a meat mallet or pounding tool, pound meat to 1-inch thickness. Place a 2-inch strip of filling along center and length of roast; roll and tie with string at 2-inch intervals. In a small bowl, blend 1 tablespoon olive oil, 1 tablespoon chopped garlic, pomegranate juice, paprika 1 teaspoon lemon pepper and salt. Brush on the roast. Place on rack in roasting pan and roast in 325 degrees F oven to desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. | | |
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Reply
| | | From: Genie· | Sent: 6/24/2008 12:08 AM |
| Athenian Lamb Loin
2 each, 10 to 12 ounce boneless lamb loins
4 sheets filo dough
olive oil spray
1 teaspoon anise seed
1 teaspoon black peppercorns
1 teaspoon kosher salt
2 bunches spinach, cleaned and left damp
2 medium shallots, thinly sliced
8 ounces mushrooms, minced
2 cloves garlic, minced
8 ounces baby yellow tomatoes, halved or diced
2 tablespoons sugar
3 tablespoons red wine vinegar
4 ounces lamb stock
2 tablespoons crumbled feta cheese
Preheat oven to 400F. Finely crush anise seed and peppercorns with salt. Rub lamb loins with the spice mixture, reserving 1/2 teaspoon for the tomatoes. Mist the meat with olive oil and sear on all sides in a hot skillet until golden brown, about 3 minutes. Cool on a rack. Mist a skillet with olive oil, heat and saute mushrooms and garlic until mushrooms are golden brown. Season with salt. Mix must be dry. Mist a large covered pot with olive oil and heat to medium. Add scallions and spinach. Cover and remove from heat. Let steam until spinach is collapsed, about 5 minutes. Salt, cool and drain. Lay out 2 sheets of filo. Mist one with olive oil and top with the 2nd sheet. Place 1/4 of the spinach mix in a thin layer on the sheet, beginning 2 inches in from the short side and spread. Top with 1/4 of the mushroom mix and spread over lamb. Repeat with spinach. Gently fold the edges over the loin and lightly roll the sheet. When you reach half way, fold the sides over the lamb and finish rolling. Place the package, seam side down, on a baking sheet that has been misted with olive oil. Lightly score the first few layers of dough with a paring knife. Mist again and bake in a 400F oven to desired doneness, approximately 15 minutes. Sprinkle sugar evenly on the bottom of a hot skillet and caramelize. Immediately remove from the heat and cool slightly before adding the vinegar. Be cautious as the sugar might splatter. Return to medium heat and add brown lamb stock. Reduce to a smooth consistency. Add tomatoes and heat through. Stir in reserved spice mix. Slice each lamb package into 4 pieces. Arrange 2 pieces on each plate with sauce. Garnish with crumbled feta.
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