Irish Roast Leg of Lamb

Happy St. Patrick's Day! Every time this holiday comes around, it reminds me of our incredible trip we made to Ireland a few years ago. And it brings such wonderful memories, specially memories of us spending time with the Keniry Family (somehow, long lost relations to my husband's family) in Dungourney, Co. Cork. They are farmers and farm everything from potatoes, broccoli to pumpkins. They also have a large flock of sheep, and one of the most special meals we had was leg of lamb, simply roasted with potatoes and carrots. Perhaps it was the people; perhaps it was the air; perhaps it was the Irish spirit, but that was one of the best lamb roasts I have ever had.

INGREDIENTS

• 3 1/2 Leg of Lamb, de-boned (preferably Irish lamb)
• 3 cloves garlic, peeled and sliced
• 4 sprigs fresh rosemary
• 3 to 4 large carrots, peeled and cut into 2" pieces
• 4 potatoes, peeled and quartered
• Good white wine
• 2 Tbsp. finely chopped fresh parsley
• Kosher salt and freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 425ºF. Make around 15 deep slits in the lamb. Push the garlic slices into half of them.
2. Separate the leaves from the rosemary stalks and push into the remaining slits.
3. Season lamb liberally with salt and pepper, rubbing well into the skin.
4. Place the lamb in a roasting pan, then place the potatoes and carrots around the roast.
5. Pour 3/4 cup of white wine into the pan, then season veggies with salt and pepper.
6. Cover roast tightly with foil and cook in the oven for 30 minutes.
7. Reduce the temperature to 350ºF and cook for 1.5 hours, or until the meat is tender. Remove the foil during the last 15 minutes of cooking.
8. Sprinkle the parsley all over the roast and veggies and garnish with extra rosemary before serving.

Grilled Lamb Kabobs over Israeli Couscous and Broiled Tomatoes

Well, if you're like me, I'm sure you've had your fill of ham and turkey and green beans and potatoes and tamales this holiday season...and although I love these types of holiday foods, I am getting a little sick of it. So what can we cook that is a little different? Lamb, of course! If you're not a lamb lover, you can make this recipe with beef, but the flavor will not be the same. Yes, lamb can be a little gamy sometimes, but if you marinate it properly and cook it to a medium-rare to medium, you just might be surprised how good this stuff can be. Don't forget to serve with warm pita bread and a cucumber-yogurt sauce on the side. Enjoy, my friends!

INGREDIENTS

Israeli Couscous

• 3/4 cup Israeli couscous
• 1 3/4 cups chicken broth
• Olive Oil
• Fresh lemon juice

Broiled Tomatoes

• 4 Beefsteak tomatoes
• Fresh mozzarella cheese
• Salt and pepper
• Chopped fresh mint (optional)

Lamb Kabobs

• 2 lbs lamb fillet, cut into 1 inch cubes
• 2 red onions
  • Marinade ingredients:
  • 2 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1 teaspoon kosher salt
  • A generous pinch of ground red pepper or cayenne

DIRECTIONS

Lamb Kabob: Combine marinade ingredients and pour into large Ziploc bag. Place lamb cubes in marinade and refrigerate 4 hours, preferably overnight. Be sure all pieces of lamb are covered with marinade.

Cut onions into 1 inch chunks. Set aside.

I like to use metal skewers, but if you're using bamboo skewers, make sure you soak them in water for 30 or more minutes. Lightly spray a light coat of cooking oil on skewers to prevent sticking. Thread a piece lamb followed by a piece of onion on skewers. Cook lamb kabobs on a grill pan or outdoor grill for about 4-5 minutes on each side or until desired doneness.

Israeli Couscous: Place the couscous in a medium saucepan along with the broth. Cover and bring to a boil. Reduce to a simmer and cook until tender, about 8 to 10 minutes. When tender, remove from the heat and drain any excess broth. Drizzle a little olive oil and a little lemon juice over couscous. Add more salt, if needed. Set aside.

Broiled Tomatoes: Pre-heat broiler. Cut beefsteak tomatoes into 1/2" thick slices. Place slices on a greased baking sheet and sprinkle a little salt and fresh ground black pepper over tomatoes. Next, slice fresh mozzarella and place one slice over each tomato slice.

Place tomatoes under broiler for 3 to 5 minutes (make sure you watch them) and immediately remove as soon as cheese melts and it's lightly browned. Drizzle a little more olive oil over tomatoes.

To plate: divide couscous among 4 plates. Place one or two lamb skewers over couscous, and serve a couple of the grilled tomatoes next to it. Sprinkle a little finely chopped mint over skewers, optional. Don't forget to serve some warm pita bread and cucumber-yogurt sauce on the side.

Braised Lamb Shoulder

I made this lovely braised lamb shoulder for Easter. It was so delicious and succulent and there was hardly any fat on it because I removed most it before cooking. I also braised the lamb in tomato juice instead of wine; I think the tomato juice gave it another dimension. I served it with some couscous with roasted veggies on the side. All in all, the lamb was quite popular and it was gone before I knew it. I didn't think a lot of people would like lamb, but apparently it's one of those secret indulgences most of us Mexicans and non-Mexicans have.

INGREDIENTS (serves 4 to 5 hungry people at Easter)

• 3 pounds lamb shoulder (deboned, if possible)
• 1 lemon, cut in half
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground black pepper
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1 tablespoon olive oil
• 1/2 pound carrots, cut into 2" chuncks
• 4 stalks celery, cut into 2" chunks
• 1 large yellow onion, peeled and sliced
• 1/4 cup red wine
• 1/2 cup chicken stock, low sodium
• 2 bay leaves
• 2 large garlic cloves, peeled
• 1 (28 oz.) can of tomato juice
• 1 tablespoon finely minced parsely
• 1 tablespoon finely mince mint

DIRECTIONS

Preheat oven to 350 degrees.

The day before: wash lamb in cold water and pat dry. Trim off as much fat as possible. Squeeze the juice of lemon all over and inside the lamb.

In a small bowl combine salt, pepper, garlic, thyme, rosemary and oregano. Rub this mixture all over the lamb shoulder. Tie the lamb with butcher's twine. Cover in plastic wrap and let it marinate in the refrigerator overnight.

The next day: Remove plastic wrap from lamb. Heat one tablespoon olive oil in a Dutch oven on medium high. Sear lamb on each side for 2 minutes. Remove lamb onto another plate. Add the carrots, celery, onion, 2 whole garlic cloves, red wine, chicken stock, and bay leaves. Simmer for 30 seconds and turn off heat. Place the lamb back on top of veggies and add the tomato juice. Cover the top of the pan with plastic wrap or with parchment paper, then with aluminum foil (don't let the foil touch tomato juice).

Bake in the oven for 2 1/2 hours. Remove meat and tent with foil to keep warm.

Remove bay leaves. Put about 2 cups of the lamb/tomato juices and half of veggies into a blender. Puree for 1 minute. Strain through a sieve. Heat the sauce in a small saucepan on low us until ready to use.

To serve: Remove butcher's string from lamb. Slice shoulder into 1/2" slices and place them onto your serving plater. Drizzle the strained juices all over the meat and sprinkle a mixture of parsley and mint. A side of couscous goes excellent with this dish.

Peace in the Middle East!

Our friend, Bill (who is single, by the way!) hosted our cooking club for this month. The theme: Peace in the Middle East. Our cooking club tries to get together once every 2 months and we choose a theme. Then we all cook food from scratch and share the food with each other. Of course, in the end we tend to get drunk since we all like to drink our alcoholic libations.

Anyhoo, my sister-in-law made delicious hummus with soft, warm pita bread. Michelle, her co-worker from the Eye of Mordor (Omni Hotel) made us all falafel from scratch; they also made a refreshing yogurt-cucumber sauce.

Thank goodness Bill (did I mention he is single, ladies, and he's 33 and drives a Honda Accord?) has a deep fryer. Michelle went to town on that thing frying up the falafel. Bill made us all cinnamon-spiced lamb kabobs and potato latkes. I made Israeli couscous and Lebanese meatballs in a tomato sauce--everything was delicious.

Our friends, Scott and Benni, brought Witch Creek wine. It's from Carlsbad, California and it's a really good wine. Matthew and I also brought local wine from Belle Marie winery in Escondido. If you guys are ever in Carlsbad or Escondido, you should check out these wineries. Their wines are surprisingly yummy and I think in a few more years they are only going to get better.

The girls of the cooking club.

Finally, the boys ended the feast with some faux-Cuban cigars. Bill is the one with the extremely red shirt!

Herb Risotto

I made this risotto recipe for our Lamb Night semi-cooking club meeting last Saturday and I have to tell you, the risotto was fabulous. Yes, it requires a lot of ingredients and it will take you about an hour from start to finish, but it's well worth it. Don't omit any of the herbs because they give this risotto its wonderful taste.

INGREDIENTS (serves 8)

• 3 tablespoons canola oil
• 3 tablespoons butter
• 1 cup trimmed, diced fennel bulb
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons chopped fresh mint, divided
• 3 tablespoons chopped fresh parsley, divided
• 2 tablespoons chopped fresh rosemary, divided
• 2 teaspoons grated lemon zest, divided
• 1/2 teaspoon ground coriander
• 1 1/2 cups uncooked Arborio rice
• 1/2 cup dry white wine
• 3 1/2 cups chicken stock
• salt and pepper to taste
• 1 1/2 tablespoons fresh lemon juice
• 1/3 cup grated Parmesan cheese

DIRECTIONS

1. Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
2. Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 25 to 30 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)
3. Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.

Sear-Roasted Rib Steak with Garlic Butter

This Easter was a bit different for us because my mom and step dad left for Cabo San Lucas and my dad and step mom went to a Broadway show, which left me, my husband and my brother and his wife sans Easter food, as our parents usually cook it. But we did not despair because Lindsey, my sister-in-law, came to the rescue and made a scrumptious meal for us.

Originally she was going to cook a rack of lamb; however the lamb they sell here in California wasn't up to par. Instead, she made sear-roasted bistro-like rib steaks with sautéed kale, roasted rosemary potatoes and sautéed mushrooms. The entire combination was fabulous and we were all impressed with the steaks. They were full of flavor and quite tender. I think most of us are still in a food coma.

INGREDIENTS

• 3 garlic cloves
• Kosher salt
• 8 tablespoons unsalted butter, softened
• 1 teaspoon dried thyme
• Ample pinch of coarsely ground black pepper
• 2 tablespoons vegetable oil
• 4 or 5 (8 to 10 ounces) boneless rib-eye steaks, about 1" to 1-1/4" thick, well-marbled and trim any excess fat

Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste like. (Alternatively, mash the garlic and salt together in a mortar and pestle.)

Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)

Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)

Heat the oven to 425 degrees F.

In a large ovenproof sauté pan, heat the vegetable oil over high heat until very hot. Season the steaks with salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. **Lindsey used two ovenproof sauté pans because the steaks were quite large**

Turn the steaks and brush them (or pour) liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.)

Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Spoon any remaining juices from the pan into a small bowl so that your guests can pour it onto the meat as well. You can do the same if you have any leftover garlic-butter.

Recipe courtesy Gordon Hamersley, Bistro Cooking at Home, Broadway Books, 2003

Dolmades

I'm a big fan of Greek food but I realized I had never had dolmades before. I finally tasted these stuffed grape leaves at Daphane's restaurant last week. They were okay, but I figured I could make them better. Authentic dolmades or dolmas are made with a rice stuffing mixture (I'm using ground lamb in mine). Sometimes they are served with a lemon sauce but a yogurt-cucumber sauce or Tzajiki goes just as well. You can find grape leaves at any Greek, Arabic or Mediterranean food store. I was lucky to find them at my local Albertson's grocery store.

INGREDIENTS

• 1 Jar grape leaves (about 36 leaves)
• 1 Tbsp. Olive oil
• 2 garlic cloves, finely chopped
• 1 small onion, chopped
• 1/4 teaspoon allspice
• 1/8 teaspoon cinnamon
• 1/2 pound ground lamb
• 1/4 cup tomato sauce
• 1/4 cup currants or raisins
• 1 Tbsp. fresh lemon juice
• 3/4 cup cooked white rice
• 1/8 cup fresh parsley, finely chopped
• Salt and freshly ground pepper to taste

Rinse the grape leaves in cool water and cut off the stems; drain and set aside.

Place a large non-stick skillet over medium heat. Add 1 tablepoon olive oil, chopped onion, garlic, allspice and cinnamon. Cook until onion is translucent and soft, about 5 minutes. Raise heat to medium-high and add the ground lamb (you can substitute ground beef), and cook until it's no longer pink, about 8 to 10 minutes. Add the tomato sauce and cook for 1 more minute. Finally add currants, lemon juice, cooked rice and chopped parsley and mix well. Add salt and pepper to taste and remove from heat and let mixture cool.

To assemble: Place a few grape leaves in the bottom of a large 10" skillet to prevent dolmades from sticking. Stuff grape leaves with no more than 1 to 2 teaspoons of stuffing (see pictures here on how to stuff grape leaves). Place stuffed grape leaves on top, folded side down. Add 1/4 cup water and cover skillet with a plate to weigh it down. Cook over low heat for one hour, if water evaporates, add a bit more water. Serve at room temperature with a side of yogurt-cucumber sauce.

Yogurt-Cucumber Sauce (Tzajiki)

• 1 cup plain yogurt, Greek style if you can find it
• 1 garlic clove, minced
• 1/3 cup diced cucumber
• pinch ground cayenne pepper
• 1/2 teaspoon dried dillweed
• salt and white pepper, to taste

In a bowl, combine all ingredients. Allow flavors to develop in the refrigerator 1 to 2 hours before serving.

Quick Party Platter

A good tip I learned from watching the Food Network all the time is to "always keep cheese, fruits and vegetables around the house for easy snacks or for unexpected company." I like to keep a wheel of brie and pastry dough (frozen) in case I need to make emergency baked brie. Other cheeses that are good have in store are fresh mozzarella balls, feta and smoked Gouda. Apples always go great with cheese, specially brie and Gouda. And sliced or quartered tomatoes pair up magnificently with either feta or mozzarella.

***

I had to put together a quick platter the other day for unexpected guests. So what I did, I sliced a tomato and seasoned it with kosher salt and pepper and sprinkled a little bit of dried basil on it. I then cut bite size pieces of feta and alternated it with the tomatoes. I also sliced a Granny Smith apple and alternated it with slices of smoked gouda. Fortunately, I also had some left over cooked lamb shanks and I sliced it thinly and placed it on the platter. Drizzle the lamb shanks with a little olive oil and serve at room temperature with crackers. So you see, it does pay to watch the Food Network; I learn so many things from it all the time!!!

Grilled Lamb Shanks with Garlic and Lemon

Here's an easy recipe for grilled lamb shanks (and finished off in the oven). The marinade is very simple but full of flavor and it is also very Greek. You can marinate the lamb shanks in a large zip-loc bag, or two smaller ones, as I did. This recipe is for two lamb shanks.

INGREDIENTS

Marinade

• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 TBSP. mint, finely chopped
• 1/2 cup Olive Oil
• 2 Lamb Shanks

In a glass bowl, whisk garlic, lemon juice, salt, pepper, and fresh mint. Slowly, drizzle in the olive oil until it emulsifies. Season lamb shanks with salt and pepper, place them in the zip-loc bag and pour in the marinade. Place it in the fridge and let it marinate at least 30 minutes, up to 2 hours. Heat up your grill to high. Place lamb shanks on grates and turn down heat to medium-high. Grill for about 10 minutes per side, until it caramalizes on the outside. Place the shanks in an oven-safe plate and place it in a 350 degree oven for 10 more minutes for medium, or 20 minutes for well done. When ready to serve, squeeze more fresh lemon juice over the shanks and top with feta cheese, if you want. A good side dish is Roasted Spaghetti Squash.

Icelandic Fish Balls

Last night my husband and I attended the most bewildering, symphonic, loud and eclectic concert ever. We saw Sigur Ros live at Copley Symphony Hall in San Diego. Trying to describe their music is like trying to describe love: it's almost impossible. The music from this Icelandic band sounds like Antonin Dvorák, Radiohead, a bunch of banshees and Animal from the Muppets all got together and decided to make a band. One really needs to buy their CD's in order to understand what I'm talking about. To me, their music is very inspiring and last night I was inspired to take violin lessons. Crazy, huh? They also inspired me to find out more about the Icelandic culture and, more importantly, about Icelandic cuisine. And as Jo, a fellow blogger, put it:

"There is not a whole lot of food that can be called specifically Icelandic. Most of the recipes we use in Iceland have been adapted from other cuisines, most noticeably from the Danish, but also the French, Italian and American, to name just a few. Modern Icelandic cuisine is based on local ingredients, specifically lamb and seafood, but often with some exotic additions and influences. In many homes the hearty food of the past, like the heavy steaks with cream sauce and caramelized potatoes, is being pushed out in favour of pasta and fresh vegetables. So you see that there is quite a lot that can be presented as Icelandic food, even if it was originally invented by some other nation." Fiskibollur

• 1 large fillet white fish (cod, haddock or saithe are traditional), skinned and de-boned, chopped
• 1 medium onion, finely chopped
• 1/2 cup + 1TBSP flour
• 1/4 cup potato flour
• 1 TSP Salt
• 1/2 TSP Pepper
• 2 eggs
• 1/4 cup to 1/2 cup Milk, or as needed

Finely chop the fish fillet in a food processor. Mix the chopped fish with the finely chopped onions. Add the dry ingredients, mixing well. Add the eggs and then add milk, little by little until the fish-dough is just thick enough to stick together when you form it into balls. Form small balls with two tablespoons or use your hands. Fry in oil or butter over low heat, until done. For you health nuts, you can also bake them in a 400 degree oven for 12 to 15 minutes. Serve with fresh salad and boiled potatoes. I also heard that ketchup also goes well with fish-balls.