Lamb Meatball Curry

While we have been doing more than our fair share of grilling this summer, I have been on a serious Indian kick. I think it's because I discovered the cuisine so late in life that now I am doing everything to make up for lost time. I mean, this stuff is so freaking tasty. Cooking it, on the other hand, scares me a bit. Is it the amount of ingredients in each recipes? Or the lack of amount of experience I have with some of these ingredients?

Well, it's time to get over it and start making this stuff at home. I looked around and found this recipe at Essentially Healthy Food via Saveur . Wish me luck.

Lamb Meatball Curry
Serves 4

Meatballs
500g Lamb Mince
10g Fresh Ginger
1/2 Red Onion
2 Cloves of Garlic
1 Tsp Ground Cumin
25g Ground Almonds
Sea Salt & Freshly Ground Black Pepper

Curry Sauce
1/2 Red Onion, roughly chopped
25g Fresh Ginger
2 Cloves of Garlic
150g Fresh Tomatoes, roughly chopped
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Ground Turmeric
15g Coconut Oil
4 Whole Cloves
4 Cardamon Pods, crushed
3 or 4 Small Pieces of Cinnamon Bark
1-2 Chillies
400ml Coconut Milk
50ml Water
8 Curry Leaves
1 Tsp Garam Masala
Juice of ½ a Lemon

Coriander Leaves, to garnish

To make the meatballs
1. Finely chop the onion, ginger and garlic in a food processor. Add to the lamb mince together with the ground cumin, ground almonds and a little salt and pepper. Mix well to combine.

2. Divide into 20 even sized pieces and roll into balls.

To make the curry sauce
1. Place the red onion, ginger, garlic, tomatoes, ground cumin, coriander and turmeric in a food processor and blitz until a paste is formed.

2. Heat a shallow saute pan, approximately 5cm (2") deep and 25cm (10") in diameter. Heat the coconut oil and then gently fry the spices until their aroma is released. Add the paste and cook for a few minutes. Then, add the coconut milk, water and whole chillies. Stir well, bring up to the boil then cover and gently simmer for 20 minutes, stirring occasionally.

3. Stir in the garam masala, curry leaves and lemon juice and season with salt and pepper.

To cook
1. Pre heat the oven to 180℃/160℃ Fan.

2. Brown the meatballs in a non stick frying pan. Drain any excess fat on kitchen paper. Place the meatballs in a single layer in the pan with the sauce.

3. Cover and cook in the oven for 30- 40 minutes.

To serve
1. Garnish with coriander leaves.

Lamb Meatball Curry

Mustard & Herb Crusted Rack of Lamb

Drew and I are rebounding from a series of events that has left us very tired and bit saddened. I haven't been in the mood to cook for a week but that all changed when Drew came home from Costco yesterday. We used to keep lamb on-hand at all times but lately we have been eating a ton of steak. He brought a rack home and tonight I am dusting off my apron and cooking a nice meal at home. Here's what's on the menu...


Mustard & Herb Crusted Rack of Lamb
Epi

Active time: 25 min Start to finish: 1 1/2 hr

• 1 1/2 cups fine fresh bread crumbs
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh mint
• 1 1/2 teaspoons minced fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 1/2 tablespoons olive oil
• 3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
• 2 tablespoons Dijon mustard

Preparation

Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.

Put oven rack in middle position and preheat to 400°F.

Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.

Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.

Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

Mustard & Herb Crusted Rack of Lamb

Lamb Loin Marinade

What do you get when you mix garlic paste, lemon zest, rosemary, olive oil and lemon juice? A tasty marinade.

Last night I made a quick dinner for my sister. I had been craving Greek so I picked up some lamb loins, stole some rosemary from the garden and bought some ingredients to build a Greek salad. Pretty simple stuff and tasty, too. Lamb loins are a little bit thicker than a skirt steak so you only need to grill 4 minutes a side for medium rare.

Lamb Loin Marinade
Zest from 2 lemons
Juice from 2 lemons
2 lamb loins, boneless and well seasoned
1/4 cup olive oil
1/4 cup of fresh rosemary, chopped
5 garlic cloves, made into paste or use garlic paste from store

Put garlic in mortar and use pestle to make paste. If you don't have one just put in bowl and mash up until paste forms. Add rest of ingredients and pour into bag. Add lamb and mix well. Marinate for up to 6 hours.

Lamb Loin Marinade

Repeat Offender: Moroccan-spiced lamb burgers with beet, red onion, and orange salsa

It was never my intention to post the same recipe on the blog twice but I can't seem to get this one out of my head and I am scared that if I don't share it with you again that you'll miss out. You see, this is the mother of all burgers in my opinion and people LOVE it. It's colorful, flavorful and down-right redonkulous. Can't wait to whip these up for my family next week when I finally get to Napa for the summer.

Moroccan-spiced lamb burgers with beet, red onion, and orange salsa

I add more cilantro and jalapeno to my mixture and leave the olives out. Olives and I can't seem to get along...

Salsa
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
2 beets, boiled, peeled, cut into 1/3-inch cubes
1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
1 cup chopped red onion
1/4 cup chopped pitted green Greek olives

Burgers
1 large shallot, minced
2 tablespoons chopped fresh cilantro
1 jalapeño chile, seeded, minced
1 garlic clove, minced
1 1/4 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 3/4 pounds ground lamb
Nonstick vegetable oil spray

4 large cracked-wheat hamburger buns, split horizontally1 1/3 cups thinly sliced Bibb lettuceMayonnaise

PreparationFor salsa: Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.Do ahead: Can be made 8 hours ahead. Cover and chill.

For burgers: Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet. Do ahead: Can be made 8 hours ahead. Cover and chill.Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.

Repeat Offender: Moroccan-spiced lamb burgers with beet, red onion, and orange salsa

Time to Start Thinking Easter

In the market for a lamb recipe this Easter? Well, look no further. I've made this twice and both times a hit. I added one more step because I heart garlic: Make shallow slits about 1/2 inch wide and stuffed them with garlic cloves. Probably 10 slits total at one clove per slit.

Great recipe for big groups.

Roast leg of lamb with salsa verde
Bon Appétit April 2006
Giada De Laurentiis
Ask your butcher to butterfly the leg of lamb for you.
Servings: Makes 8 servings.

Ingredients

1 cup extra-virgin olive oil

1/2 cup fresh lemon juice

1/2 cup chopped fresh Italian parsley

1/3 cup finely chopped green onions

1/4 cup chopped fresh mint

1/4 cup salted capers, soaked in cold water 30 minutes, or brined capers, drained, chopped

1 tablespoon grated lemon peel

1/2 teaspoon dried crushed red pepper

1 teaspoon salt

1/2 teaspoon ground black pepper

1 5 1/2-pound boneless leg of lamb, butterflied, trimmed

1 tablespoon minced garlic

Preparation

Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.

Time to Start Thinking Easter

Greek Night

Last night, Drew and I went Greek and it was very easy to prepare and delicious.

Lemon Zest and Garlic Marinated Lamb Chops
8 cloves of garlic
2 sprigs of rosemary
Zest from 2 lemons
Olive oil
Salt and pepper
2 lamb chops

Put garlic and lemon zest in mortar and pestle and mash up until it forms a paste. Add olive oil, salt and pepper and rosemary. Cover lamb chops with marinade and place in fridge for 4 hours. Grill on high heat (I used a grill pan on stove top) about 6 minutes per side for medium rare. Cut lemon in half and grill for 3 minutes with lamb. Serve on the side as a garnish.

I served the lamb with a traditional Greek salad.

Greek Night

Rosemary-Pesto Rack of Lamb

This lamb is winner. I made this on Saturday night for the 6th time and it was a huge hit. Several of my friends asked for the recipe, so here it is! When buying lamb, I always go to Costco or Sam's Club. Their meat selection is top notch and you save $$$ on meats that can be really expensive at the regular grocey store. I double the pesto recipe and encrust the whole rack for more flavor and it always tastes great.

Rosemary-Pesto Rack of Lamb

Ingredients

1/2 cup (packed) parsley leaves and stems

2 tablespoons chopped fresh rosemary plus rosemary sprigs

2 tablespoons grated Parmesan cheese

1 garlic clove

3 tablespoons olive oil
1 1 1/2-pound rack of lamb

Preparation

Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.

Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.

Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.

Rosemary-Pesto Rack of Lamb

Recipe of the Week: Pappardelle with Lamb Ragu

I ripped this recipe out of Food and Wine magazine a year ago knowing it would be a home run. It took me a long time to get to making it but it was worth the wait. I made this dish last night for a low key dinner with friends and it was a knock out. I added pine nuts on the top before serving which was a nice addition. Make sure to look in specialty food stores for the noodles.

Pappardelle with Lamb Ragù

MAKE-AHEAD
ACTIVE TIME: 30 MIN TOTAL TIME: 1 HR SERVES: 6
Chef Way Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint.Easy Way Use store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.

ingredients
3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
1 1/4 cups chicken stock or low-sodium broth
3/4 pound pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint

directions

In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.

In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.

Recipe of the Week: Pappardelle with Lamb Ragu