Tag Archives: rosemary

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

Tip of the Day: Rosemary as Medicine

As you may know, many herbs and spices have medicinal properties.  This week, we’ll share a different one each day.

Turns out, if you had to pick just one herb to aid in the prevention of cancer, it should be rosemary.  Rosemary can actually help prevent the carcinogens from adhering to your DNA, therefore limiting the number of carcinogens that actually hang out in your body. Those carcinogens are what can eventually lead to the formation of cancerous tumors.

So how should you use rosemary???  The same as you always do, just liberally!

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Filed under Food, Healthy, Tip of the Day

How to: Ricotta Gnocchi

Last night I tackled the challenge of making ricotta gnocchi and I have to say, using ricotta is MUCH easier than using potatoes. Now, the flavors are a bit different, but this recipe adaptation from Gourmet Magazine is still impressive and only took about 15-20 minutes to prep. Then once the gnocchi were in the boiling water, dinner was ready!

Ricotta Gnocchi with Rosemary and Brown Butter

2 cups whole-milk ricotta (1 pound)
2 large eggs, lightly beaten
1 1/4 cups grated Parmigiano-Reggiano, divided
1/4 teaspoon grated nutmeg
1 1/4 cups all-purpose flour, plus extra for dusting counter
1/2 stick unsalted butter
1 long rosemary sprig
salt and pepper to taste
1/4 cup pine nuts (optional)

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Filed under Food, How To, Recipes, Uncategorized, Vegetarian