Category Archives: contest

D.C. American Lamb Pro-Am!

Hi All 🙂  Thanks for coming on over to check out this recipe I put together for the very first D.C. American Lamb Pro-Am Challenge!   I have a little experience with this lean, mean grazing machine from a ways back, but love trying new techniques!  I was thrilled when I opened my refrigerated bag to find a hunk of a piece (boneless leg) of lamb from Border Springs Farm down in Southwest Virginia.  I knew I just had to try baking it in a salt crust – one of the oldest methods for cooking fish that always keeps the flesh perfectly moist and tender!  And if that seems odd that fish and lamb can be cooked the same way, give it a whirl, your taste buds will be pleasantly surprised!

Salt Baked Boneless Leg of Lamb

Ingredients:

  • 1/4 cup olive oil
  • One 6-7 pound boneless leg of lamb
  • Fresh pepper for seasoning
  • One 48 oz. box of Kosher salt
  • 1/4 cup Herbs de Provence
  • 8 large egg whites
  • Thyme Sprigs for garnishing, if desired

Instructions:

  • Preheat the oven to 375° Fahrenheit
  • Remove the lamb from packaging and season with the freshly ground pepper
  • In a large frying pan that is safe to go in the oven, heat the olive oil until hot.  Add the lamb and let cook on each “side” on medium high heat until browned – about 7-10 minutes.
  • While the lamb is browning, make the salt crust mixture by placing the egg whites in a mixer and beating just until frothy.  Add the Kosher salt and Herbs de Provence and mix until combined.
  • When the lamb is finished browning, remove the pan from the heat and pack the salt mixture all around the lamb, leaving no open spaces (you don’t want the steam/moisture to to escape when baking).
  • Place the lamb in the oven and roast until the meat registers 120° Fahrenheit for medium-rare.  This should take 40-60 minutes, so check early to be sure to not over cook the meat!
  • Remove the roast from the oven and let sit for 10 minutes for the salt crust to set.  Then, crack off the crust to reveal the meat.  Discard the salt and droppings in the pan.
  • Place the lamb on a serving platter and let set for another 10 minutes before serving.  Enjoy!

White Bean & Garlic Smash with Sun-Dried Tomatoes (the perfect accompaniment for this lamb!)

Ingredients:

  • 1/4 cup olive oil
  • 2 cans of cannellini beans
  • 1 teaspoon sea salt
  • 15-20 garlic cloves, pealed
  • 1 cup sun-dried tomatoes

Instructions:

  • Start by roasting the garlic in the olive oil in a small dish (I put this in with the lamb).
  • Once the garlic is softened and gently toasted (about 20 minutes), remove from the oven and add the salt, beans and sun-dried tomatoes.
  • Place the dish back in the oven so the flavors can roast and meld together while the lamb is still cooking.
  • Remove from the oven once golden brown on top and serve along side the lamb.  Enjoy!

 

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Filed under contest, Food, How To, Recipes

It’s a Cupcake-Off!!!

Throw on those oven mitts and whip up a batch of your best cupcakes for tomorrow’s Cupcake Contest at The Washington Club.

There will be three categories:

  • Professional
  • Amateur
  • Out-of-Town

and 3 entries allowed within each category:

  • Vanilla with Chocolate Icing
  • Chocolate with Vanilla Icing
  • Wildcard – where creativity counts

And if your not the baker, that’s ok!  Stop by to sample cupcakes from the entrants.  Yours truly will be there as a judge. For all of the details including how to enter, visit Blonde’s I-View.

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Filed under contest, dessert, Events, Food

Congrats to Our Winners!

Congrats to the following winners of the Bee t-shirt contest!

Lindsay
Pleasantly Polite
MelissaMcCart
Lillie

Please email your mailing address to thedistrictdomestic (at) gmail (dot) com

Thanks to all who entered!

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Bee T-shirts for FREE!

A couple of weeks ago, I wrote about The Plight of the Honeybee and talked about ways to help prevent their dying off. Well, Haagen Dazs has sent some t-shirts my way to give out to readers. All you have to do is leave a comment with your favorite use for honey! Could be as a topper on ice cream, could be in cookies, could be in your tea – whatever it is, let us know. We will randomly pick a winner on Friday (the fourth of July) – so enter before 12:01am on July 4th and you could win one of the four shirts we have to give away!

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Filed under contest, Gardening