Cooking
I was in the mood for a slightly more gourmet dinner...something special.
While browsing through recipes a few weeks ago, I came across Emeril Lagasse's Emerilized Lamb Wellingtons...that's it!
First...yuck. I trimmed and sliced and handled the lamb myself.
I can usually deal with chicken, but come on: lamb? There's a reason you don't find vegetarian lamb substitutes on the market! Reminds me of the Paul and Linda McCartney story: there they were, sitting at their dinner table, eating lamb, and watching all their little lambs playing and romping in the fields. Watching the lamb, looking down at the plates. That's when they both became vegetarians!
Anyway...
Trim (French) lamb, season with essence (I've always thought it rather nice of Chef Lagasse to include the recipe for his various essences), grill two minutes on each side; allow to cool. Mix chevre, toasted pine nuts, chervil (we didn't have any, so I used dried dill and thyme), minced garlic and salt and pepper. Cut slit in lamb chop, stuff with cheese mixture. Spread mustard over lamb. Wrap in puff pastry, and bake till pastry is golden.
Add some red potatoes roasted in butter and olive oil, kosher salt, garlic and fresh rosemary (from the garden!), and light salad of greens, carrot and avocado, and dinner is on.
Matt loved this.
He kept telling me "this is so good". He really loved the way the cheese, lamb and pastry worked together. And he said he certainly wouldn't mind if I made it again!
I did make a Veat version for myself; every step was the same, except mine was made using a chicken substitute. I've never had lamb...and I'm not likely to have it in the future...but I'm sure the flavors were much more pronounced in Matt's dish then in mine. Still, this was a really filling dish, and despite the ickiness (for me...next time, Matt can trim and stuff), fairly simple to prepare.
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Cooking
Fancy-Pants Dinner
I was in the mood for a slightly more gourmet dinner...something special.
While browsing through recipes a few weeks ago, I came across Emeril Lagasse's Emerilized Lamb Wellingtons...that's it!
First...yuck. I trimmed and sliced and handled the lamb myself.
I can usually deal with chicken, but come on: lamb? There's a reason you don't find vegetarian lamb substitutes on the market! Reminds me of the Paul and Linda McCartney story: there they were, sitting at their dinner table, eating lamb, and watching all their little lambs playing and romping in the fields. Watching the lamb, looking down at the plates. That's when they both became vegetarians!
Anyway...
Trim (French) lamb, season with essence (I've always thought it rather nice of Chef Lagasse to include the recipe for his various essences), grill two minutes on each side; allow to cool. Mix chevre, toasted pine nuts, chervil (we didn't have any, so I used dried dill and thyme), minced garlic and salt and pepper. Cut slit in lamb chop, stuff with cheese mixture. Spread mustard over lamb. Wrap in puff pastry, and bake till pastry is golden.
Add some red potatoes roasted in butter and olive oil, kosher salt, garlic and fresh rosemary (from the garden!), and light salad of greens, carrot and avocado, and dinner is on.
Matt loved this.
He kept telling me "this is so good". He really loved the way the cheese, lamb and pastry worked together. And he said he certainly wouldn't mind if I made it again!
I did make a Veat version for myself; every step was the same, except mine was made using a chicken substitute. I've never had lamb...and I'm not likely to have it in the future...but I'm sure the flavors were much more pronounced in Matt's dish then in mine. Still, this was a really filling dish, and despite the ickiness (for me...next time, Matt can trim and stuff), fairly simple to prepare.
- Marinated Lamb Loin Chops Recipe
It's traditional to serve leg of lamb or a crown roast for special occasions, but there are other cuts of lamb that are perfect for any old time, like lamb chops. Lamb loin chops are low in fat and an excellent source of protein, vitamin B12, niacin,...
- Easy & Impressive--leg Of Lamb
Looking at the recipe index on this site, I realize I have only written one lamb recipe. That's a shame. I like lamb a lot. I think it's a well-kept secret that lamb is actually very easy to cook. I used to have a friend who made leg of lamb...
- Blog Party Warm-up: Mary's Little Lambs
Tomorrow's the big day...Blog Party's 2-year anniversary! It's been all appetizers, all week, to get the festive mood going. Today, tiny bites of lamb, served in phyllo. I wish I could tell you what was in them, but...well, they're lamb....
- Summer Barbecue Challenge: Kibbeh
I know I don't always join the various foodie events out there; most often, I simply can't find the time. But I absolutely had to get involved with the Summer Barbecue Challenge, because Lyn is one of my favorite bloggers. I really didn't...
- All Mexican Food, All The Time
Or, Day two of our Cinco de Mayo feast! This time, it was Chile-Rubbed Lamb Chops with Pumpkin Seed Sauce, and Pumpkin and Black Bean Soup. First up, lamb chops. (And yes, I substituted Veat for mine) Chile powder, ground cumin, dried oregano and coarse...