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Another Rack of Lamb Recipe

19 Mar

 I had made the same recipe for rack of lamb every time I bought one previously.  This time, however, I wanted to switch it up a bit.  I went with an Emerill recipe that included rosemary and balsamic vinegar.  Again, it was incredibly easy to make, and came out great!

Paired it with herbed Israeli cous cous.  Great counter to the meat.

When lamb is that perfect pink color, I get a little misty-eyed.

I think I liked this recipe even better than the other. That could have something to do with the other having mustard, however, the balsamic and rosemary were just perfect compliments for lamb.

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RECIPE
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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons parsley leaves, finely chopped
  • 1 tablespoon rosemary leaves, finely chopped
  • 2 teaspoons garlic, minced
  • Kosher salt
  • 8 double lamb rib chops (4 ounces, 2 ribs, with bones attached), ribs frenched
  • Freshly ground black pepper
  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 tablespoons shallots, minced
  • 6 tablespoons balsamic vinegar
  • 1 cup chicken stock (or low-sodium canned chicken broth)
  • 1 large rosemary sprig (or 2 small sprigs)
  • 2 tablespoons butter

    • Cooking Directions

    Preheat the oven to 400 degrees F.

    In a small bowl, combine olive oil, parsley, rosemary and 1 teaspoon of the minced garlic. Season with salt to taste and set aside.

    Set a 12-inch oven-safe sauté pan over medium-high heat. Season the lamb chops liberally on all sides with the kosher salt and black pepper. Add 2 teaspoons of the oil to the sauté pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes on each side. Baste them with the herb and oil mixture.

    Transfer the pan to the oven and cook until the lamb has reached the desired degree of doneness, about 5 minutes for rare. (Alternatively, you can grill the lamb chops.)

    Make the balsamic reduction sauce while the lamb is roasting in the oven: Set a 10 inch sauté pan over medium-high heat and add the remaining 2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the remaining teaspoon of garlic to the pan and “sweat” for 30 seconds. Add the balsamic vinegar and rosemary sprigs to the pan and cook until thickened, about 1 minute. Add the chicken stock to the pan and continue to cook until sauce has reduced by half, 3 to 4 minutes longer. Season with salt and pepper to taste.

    Remove from the heat, remove the rosemary sprigs and swirl the butter into the pan. Keep sauce warm until ready to serve, but take care not to allow sauce to boil or it will separate.

    When the lamb has reached the desired degree of doneness, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction sauce.

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    Chicken (and Pork) in Mushroom Sauce

    17 Mar

    Sometimes you just need to make it up as you go along.  Mike did a great job with that when he pulled some leftover chicken out of the fridge and then made a sauce out of what was available in the fridge.  This mostly consisted of mushrooms, shallots, and wine.

    It wasn’t until post defrostation that Mike realized that he accidentally grabbed one freezer bag of chicken and one of pork.  No matter, the sauce went well with both (and maybe even better with the pork!)

    He also grabbed some frozen brussel sprouts and prepared them the way we usually do fresh ones plus mushrooms and minus pancetta. 

    It was a damn good quick prep meal with what we had laying around.

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    Chicken stuffed with grapes, hazelnuts, and parm

    12 Mar

    I have an absolute LOVE for white meat and fruit combined.  Add in nuts and cheese, and I’m sold!  When I saw this recipe for chicken breasts stuffed with grapes, hazelnuts, and parmesan, I knew I was making this… and soon!

    I even faced my fears of raw chicken and voraciously cut a pocket in the thick chicken breasts and stuffed all the goodies in.

    They suggested the chicken be held together with toothpicks.  I was a bit concerned they’d catch on fire, but they made it through without incident.

    We also wilted some spinach with garlic, onions, and mushrooms.  So easy and so delicious!

    I decided to top the chicken with some more of the stuffing (since it was a bit more than I could fit inside).  This wound up being one of my favorite parts. It browned nicely and gave it just a little more crunch.

    The dishes complimented each other nicely.

    This was a great, easy recipe and I recommend it wholeheartedly. 

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    RECIPE
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    Stuffed Chicken Breasts with Grapes, Hazelnuts, and Parmesan

    Ingredients:

    • 3 or 4 medium bone-in, skin-on chicken breasts (we went boneless due to availability and skinless to be healthier)
    • 1/2 cup whole hazelnuts, skins removed (if necessary), toasted, and roughly chopped (I just used chopped ones out of the bag)
    • 1/2 cup chopped, purple grapes
    • 1/2 cup freshly grated parmesan cheese
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 3 tablespoons unsalted butter, softened and divided
    • more salt and pepper for seasoning

    Directions:

    1. Preheat oven to 425 degrees.
    2. Combine the hazelnuts, grapes, parmesan, salt, and pepper in a bowl. Add one tablespoon of softened butter and pinch with your fingers to combine the ingredients.
    3. Pat chicken breasts dry, and make a deep slit along the meatiest side, cutting far into the breast to create a pocket (but not slicing all the way through).
    4. Stuff small handfuls of the grape and nut mixture into the pockets, dividing it between the breasts. You should have enough stuffing for four small breasts or three medium to large ones.
    5. Stick two or three toothpicks through the open edges of the chicken to keep the stuffing from falling out.
    6. Loosen the skin on each chicken breast, and use your fingers to push small bits of the remaining butter under the skin of each one.  (we went skinless and skipped this step and rather topped the breast with the extra stuffing, which was EXCELLENT since it got a little browned and crunchy)
    7. Sprinkle the chicken breasts liberally with salt and pepper.
    8. Place on a foil or parchment paper-lined, rimmed baking sheet.
    9. Bake for 25 to 30 minutes, until the skin is brown and crispy.
    10. Remove toothpicks before serving.

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