Archives for category: Lamb

It was my dad’s birthday last month and my mom and sister organized a fabulous cocktail party for him.  It’s almost a month later and I’m still thinking about the spread they put together.  I wasn’t even there to taste anything, but the pictures of the food I saw have left a lasting impression. My sister and I brainstormed a menu together.  I think I can attribute that session of feeding off each other and coming up with ideas to my push to be more active on my blog again.  While we were discussing I became inspired,  I came up with some pretty good appetizer ideas if I say so myself!

While my sister went shopping for the ingredients I would be on Whatsapp receiving pictures of everything and giving my feedback.  If was a lot of fun and it would have been even more enjoyable if we could have done it together.  See, my whole family is obsessed with food and eating.  We always have been and always will be.  We take pride in having people over and entertaining them.  It’s our goal that people remember the food, ambiance and company.  I’m not being a hater, but I’ve been to way too many gatherings where food is just plopped into foil trays with no thought and no presentation.  I would rather curl up and retire in a cave than serve anything in such a manner.

I think it might have something to do with my upbringing.  If somebody comes over at the last-minute I get super stressed out if I don’t have fresh flowers in the house, if I don’t have anything to feed them.  I will go into panic mode and clean my already clean place and get everything I need as quickly as I can.  I’m sure my guest wouldn’t have noticed, but when I have people over I like to entertain in a certain way .  I also wish more people were into it, but when I see all these beautiful blogs and websites I get really happy inside to find people who think the same way as me. 🙂

As I was saying, my sister and mom did a fabulous job at arranging the birthday party.  One of the appetizers we all came up with was  Moroccan meatballs.  My sister and I made a variation together when I visited my family over the summer and they were delicious.  So I suggested she make a cocktail party style meatball.  Apparently they were a hit and everyone loved them.  I have been thinking about making them since the birthday party, but I made a dinner version with a tomato-based sauce.  My husband being my husband (not one to pick up on details!), thought they were Italian-style meatballs at first, but when he tasted them he said that they were just like the ones we had on our trip to Marrakesh.  Score.  🙂

These meatballs are lovely with some crusty Moroccan bread, couscous, or rice.  Enjoy!

Lamb and Harissa Meatballs

Serves 4

Ingredients

for the tomato sauce:

2 tablespoons olive oil

28 ounce can of crushed tomatoes

1/2 onion chopped

4 cloves garlic, chopped

2 tablespoons of harissa paste

1/4 teaspoon crushed red chilies, optional

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

salt and pepper, to taste

for the meatballs:

oil for frying

1 pound ground lamb

1/2 a red onion, finely chopped

2 gloves garlic, minced finely

fresh parsley and cilantro, about 1/2 cup, chopped

1 Serrano chili, chopped and deseeded, if you like

1/4 cup dried golden raisins and dried cranberries

1 egg

1/4 cup plain breadcrumbs

1/4 cup harissa paste (you can find it in most grocery stores or Middle Eastern markets, if you want to make your own you can use my friend Sara’s recipe)

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

salt and black pepper, to taste

for garnishing:

fresh parsley, scallions, cilantro (or whatever you like)

toasted almonds

lemon wedges

olive oil, for drizzling

Method

To make the tomato sauce:

Heat the olive oil in a pot on medium heat and add the onions and allow them to get translucent, about 5-7 minutes.  Add in the garlic and let it cook for 2 minutes.  Add in the harissa, ground coriander, ground cumin, and crushed red chilies (optional) and let them cook for a minute.  Add in the crushed tomatoes and stir so that everything is combined.  Season with salt and pepper and after 10 minutes turn the heat down to low and leave the sauce to cook for about an hour.

To make the meatballs:

Combine all the ingredients for the meatballs in a large bowl and mix together with your hands.  Shape the meat mixture into balls (not too big and not too small) and let them marinate in the refrigerator for an hour or two.

After they have marinated, heat a large frying pan with a good amount (about 4-5 tablespoons) of oil (I used olive oil) and fry until the meatballs are golden on all sides and mostly cooked through.  Using a slotted spoon, remove the meatballs from the pan and add into the tomato sauce.  Make sure you drain most of the grease from the meatballs.

Let the meatballs simmer in the sauce for about 10-15 minutes.  Garnish with parsley, cilantro, scallions, toasted almonds, lemon wedges and finish with a drizzle of olive oil.

Serve with crusty bread, couscous, or rice.

My dad’s birthday spread prepared my my mom and sister!

Lamb chops are something that have always daunted me.  I save lamb for restaurants where a more experienced chef can masterfully prepare them for me without the stress and over thinking that would be occurring in my kitchen.  The pros can  handle red meat better than I can.  What I’m scared of the most is overcooking a good piece of meat.  Why spend the money and then “accidentally” cook a juicy steak or lamb chop to well-done.  (No offense to those who like their meat well-done.)

My husband has been asking me to make him rack of lamb for five years.  Five years!  I’ve tried to maneuver my way around the issue and make him roasted leg of lamb or lamb shank.  But something about the rack of lamb scared me.  Every year on his birthday, he requests rack of lamb and every year I get myself out of it.  Since this year we have celebrated five birthdays together, I just made the dive and we both went to the butcher and got the rack of lamb.  I needed the support, that’s why we both went.

Once we got home, I contemplated what I should do with the lamb, the over thinking had begun.  After all, I’ve eaten lamb many many times at restaurants, so I calmed myself down and went with my instincts.  Herbs became the main attraction followed by lemon and nuts.  I raided my pantry and came up with a herb, walnut, lemon, capers crusted lamb.  I let it marinate so the flavors would penetrate the meat.

I roasted it and it came out perfectly, medium rare bordering medium.  (I do love steaks at medium-rare, but for me, lamb needs to be cooked a tad bit more.)  While it was roasting I also prepared a shallot and dijon sauce, which was lovely with the lamb.  When we sliced through the rack, I finally got over my fear and could do it again and again.  The end result makes you want to step back in the kitchen and expand your culinary horizons.  For now I’ve tackled rack of lamb, let’s see what comes up next.

Rack of Lamb with a Walnut and Herb Crust

Serves 2 with leftovers

Ingredients

1 french rack of lamb, 8 chops in total

1 cup chopped fresh herbs (mint, parsley, thyme, chives) + extra for garnish

5 cloves of garlic

juice and zest of 2 lemons + plus extra for garnish

2 tablespoons capers, rinsed and drained

1/2 cup toasted walnuts

1 tablespoon all-purpose flour

1/4 cup olive oil

salt and black pepper, to taste

for the sauce:

olive oil

2 shallots or 1 large shallot finely chopped

1 tablespoon Dijon mustard

2 cups chicken or beef stock

1 heaping tablespoon crème fraîche

fresh chopped parsley

salt and black pepper, to taste

Method

To make the crust: in a food processor, combine the herbs with the olive oil, lemon juice and zest, capers, walnuts, flour, salt and pepper.  Pulse lightly until everything is crumbly yet a little sticky.

Salt and pepper the rack of lamb and then cover both sides with the crust and marinate in the refrigerator for 4-6 hours.

Before baking preheat the oven to 425 degrees and bake the lamb in an oven-safe pan or dish for 25 minutes.  If you like your meat cooked well-done, add another 7-10 minutes.

While the lamb is roasting, prepare the sauce.  In a saute pan, add about a tablespoon of olive oil to the pan on medium heat and once it comes to temperature, add in the shallots and cook until translucent and on the verge of turning light brown.  At this point, add in the Dijon mustard, chicken or beef stock, salt, black pepper and allow it to reduce.  Once reduced to your liking, add in the crème fraîche and parsley.  Once the lamb is cooked, let it rest outside the oven covered in aluminum foil for 15 minutes. Serve the lamb with the sauce and garnish with some fresh lemon and chopped herbs.

I also added some asparagus in the pan with the lamb, towards the end of cooking.  I served the lamb with a sunchoke mash as well.