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
- 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
- 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!)
- 1/4 cup olive oil
- 2 cans of cannellini beans
- 1 teaspoon sea salt
- 15-20 garlic cloves, pealed
- 1 cup sun-dried tomatoes
- 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!
If you’re like me and sad to have it still be winter (darn groundhog), here’s a great gardening gift that you can make inside for the green-thumb in your life.
Begonias are one of the easiest plants to propagate; most varieties only need a little water to start new roots. They come in infinite varieties (I love the leaves as much as the flowers) and stand up incredibly well as city house plants (requiring relatively low light, rather infrequent waterings (a once-a-week soaking will suffice in a pot with good drainage), and they are undeniably gorgeous. Click below for the how-to.
How to: Propagate Begonias
Prepare a small container by washing thoroughly, making sure to leave no residue of suds. The smaller the container, the better since the cutting will release growth hormones into the water to help the new roots develop. Fill with tepid water.
Snip a large healthy leaf and place it in the water. Leave in a sunny window.
When significant roots show up (2-3 weeks), gently remove the cutting and plant in potting soil in a well-draining pot. Enjoy!
Here’s a great link for more information
Pics from here
We had a ton of fun yesterday making one of my favorite foods… homemade sushi! It’s really not that hard and fun to do in a group – everyone fills their rolls with their favorite Japanese morsels and then you have bites of all different combos! The key is buying fresh fish and good nori. Here in Washington, DC, I love to get the seafood at BlackSalt and you can get fresh roasted nori at the H Mart groceries. More photos and steps after the jump…
We were in Buffalo for the weekend and were delighted when our friend, Doug, made these for breakfast one morning. We thought he’d been up for hours fussing in my mom’s kitchen… kneading and waiting and rolling… little did we know! He did spill the secret, which you’re just not going to believe! I’ve made homemade doughnuts a few times and they’re always delish, the problem is just that if you’re serving them for breakfast, that means you’re up hours before everyone else… Not anymore… Keep reading for the secret 🙂 Continue reading
We’re embarking on a journey back to my favorite adventure from my winter break from work. I’ve always wanted to tackle homemade croissants from start to finish entirely by hand and I did just that. I’m going to warn you – it’s quite a laborious task, but I think it was SO worth the efforts for the end prize (and my husband’s family did too – though they didn’t have to do the rolling!) Bon Appetit!
Recipe after the break…This recipe is from a 2000 issue of Gourmet Magazine… Continue reading
I wrote about this recipe years ago when it first came out in Food & Wine Magazine and have made it every Thanksgiving since! It’s the perfect non-traditional end to one of the most celebrated meals of the year and beautiful to boot! I love the look of the cranberry glaze on top of the speckled creamy filling and the little golden orange dollops of deliciousness by the way of sweet potato and white chocolate on top!
Brown Butter Custard Pie with Cranberry Glaze
2 teaspoons plain powdered gelatin
Reserved browned butter solids from Cinnamon Toast Crumb Crust (below)
1 cup whole milk
1/3 cup light brown sugar
1/4 teaspoon cinnamon
3/4 cup plus 2 tablespoons heavy cream
1/4 cup sour cream
Cinnamon Toast Crumb Crust (recipe below)
3 1/2 ounces white chocolate, chopped
2 tablespoons unsalted butter
1/2 cup mashed sweet potatoes
1 cup cranberry sauce, pureed and strained
Cinnamon Toast Crumb Crust
2 sticks unsalted butter
1/2 cup sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon cinnamon
4 cups diced crusts and end pieces from 1 loaf of packaged white bread (10 ounces crusts)