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| | From: Genie· (Original Message) | Sent: 6/25/2008 2:03 AM |
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Reply
| | From: Genie· | Sent: 6/25/2008 2:03 AM |
Medallions
1 pound of lamb from the shoulder, leg or loin, cut into twelve 3 ounce scallopine style medallions 1/4 cup all purpose flour 3 tablespoons vegetable oil 3 tablespoons extra virgin olive oil 5 large cloves garlic, peeled and finely diced 6 ounces small portobello mushrooms; stems removed, caps cut into 1/4 inch slices 6 ounces oyster mushrooms; stems removed, caps cut into 1/4 inch slices 6 ounces shiitake mushrooms; stems removed, caps cut into 1/4 inch slices 1/4 cup fresh parsley, coarsely chopped 3/4 cup sweet Marsala wine 1/2 cup chicken stock; don't use lamb stock: it is a bit too strong flavored salt and freshly ground pepper to taste 5 tablespoons unsalted butter, chilled
Place the lamb medallions between two pieces of plastic wrap and pound with a meat mallet or other heavy object until the medallions are 1/8 to no more than 1/4 inch thick. Dust each piece with the flour. In a large nonreactive skillet, heat the vegetable oil over medium high heat. Saute the meat pieces for about 1 minute on each side without crowding them. You will have to do this in batches. Transfer to a warm platter and cover loosely with foil. Wipe the skillet clean. Heat the olive oil over medium high heat. Add the garlic and saute about 30 seconds. Add all the sliced mushrooms caps and parsley, stirring until the mushrooms have absorbed all the oil. Pour the wine over all and cook until reduced by 1/3, stirring occasionally. Add the chicken broth and cook until again reduced by 1/3. Season with salt and pepper. Reduce the heat to a medium low and stir in the butter, one piece at a time, adding each piece just as the previous one has melted. The sauce now will begin to thicken. When all the butter has been added, return the lamb to the skillet and cook at a very gentle simmer about 4 to 5 minutes. Divide the meat and mushrooms among 4 warm plates. You may want to serve this dish with your favorite rice or pasta to soak up the delicious juices. A side of asparagus, carrots, or boiled potatoes are great. Makes 4 servings.
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Reply
| | From: Genie· | Sent: 8/31/2008 7:30 PM |
CRUSTY ROAST LAMB
4 lbs. Shoulder of lamb
1 cup Fresh breadcrumbs
Pinch mixed herbs
2 tablespoons Butter, soft
1 1/2 lbs. Potatoes, peeled, sliced
1 onion, diced
1 cooking apple (Peeled, cored and sliced)
10 oz. Chicken stock
Wipe the lamb over, and cut criss-cross slits around the top. Mix
together the breadcrumbs, herbs, butter, salt and pepper. Rub the
mixture onto the top of the meat, pressing down well so that it sticks.
Fill the bottom of the roasting pan with the vegetables and apple, mixing
them and the seasoning well. Put the joint on top, then pour the stock
into the pan, but not over the meat.
Cover loosely with a piece of foil and bake at 400 F for half an hour.
Then lower the heat to 350F, and cook for a further 20-25 minutes to the
pound. Take off the foil for the final half hour, and check that the
vegetables are nearly cooked. Finish the cooking without the foil, to let
the top get brown and crusty.
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