Recipes One

You know I love lamb, as evidenced by the various chops, shanks, legs, and shoulders Ive featured in the past. These are among the most popular meat recipes on the blog, so it seems many share my love. Here we have a brand new cut to celebrate, the lamb breast.

This is not common in your regular supermarkets. Theres an inverse relationship between the size of the parking lot, and the chances youll find breast of lamb in the meat case. However, a visit to a real butcher (look for lots of tats and facial hair) should be rewarded with some slabs of this bony, fatty, but richly flavored meat.

Since I hadnt cooked this in ages, I decided to play it safe, and use a time-tested Mediterranean-inspired spice rub, and it could not have worked more perfectly. The exotic spices made the rich meat seem even more decadent, all of which was nicely balanced by the vinegar sauces astringency.

A bright green chimichurri sauce on a well-marbled piece of meat is one of the best things ever, and this dish definitely borrows from that playbook. Its not like youd want to eat a spoon of the condiment right out of the bowl, but slathered over the glistening meat, its a thing of beauty.

I hope that if you are a fan of lamb, and you havent tried lamb breast yet, that you give it a try soon. Enjoy!

Ingredients:

2 pieces lamb breast, about 3 1/2 pounds

For the spice rub:

2 tablespoons olive oil

2 teaspoon salt

2 teaspoons cumin

1 teaspoon freshly ground black pepper

1 teaspoon dried Italian herbs seasoning (dried rosemary, thyme, basil, oregano blend)

1 teaspoon cinnamon

1 teaspoon coriander

1 teaspoon paprika

For the sauce: (note - this is all "to taste")

1/2 cup packed chopped Italian parsley

2 cloves crushed garlic

1/3 cup white wine vinegar, more as needed

1/2 teaspoon red pepper flakes

1 or 2 teaspoon honey

juice from 1 lemon

pinch of salt

View the complete recipe

Posted in: are, beautiful, breast, eyes, here!, hey, honey, lamb, my, of, parsley, sauce, up, vinegar, with | 0 comments | |  

Tomorrow well be doing a little experiment involving this incredibly delicious swordfish preparation. I didnt film the making of the dish, but when I went to serve it, I decided it was too good not to share, so the plating was captured in all its brief, but beautiful glory. Will I still be able to "teach" you the recipe? Stay tuned!

Posted in: a, almost, coming, recipe, soon, swordfish | 0 comments | |  

This recipe is a version that Alton Brown did on Good Eats. I’ve added a few extra ingredients, like mushrooms, which I believe helps make a very moist meatloaf. Do I feel bad stealing Alton’s recipe? No, because he stole it from someone, who stole it from someone, and so on and so on. Ive tried many recipes and this is my favorite for flavor, texture and its just plain easy to make.

I believe this is the first demo I make you dust off your food processor for. I know they are a pain to drag out and clean, but they are crucial to this recipe! The real secret to this method is the veggie puree we add to the meat and bread crumbs. Not only do these aromatic vegetables add tons of flavor, more importantly they add moisture to the mix. Most “bad” meatloaves are nothing more than giant baked hamburgers.

Another important tip is to use a digital meat thermometer to check for an internal temp of 155° F. This will produce the best final product. The times I give can be very tricky since all ovens are different and you may not have shaped yours exactly the same as mine. When you go by internal temps you take the guess work out of it.

Stay tuned, as I will show you my mushroom sauce recipe that I garnished this beautiful loaf of meat with. In fact, it just stopped raining here in Northern California, so there should be a nice selection of wild mushrooms to use. Enjoy!

Ingredients:
2 1/2 pounds ground chuck (80% lean)
1 carrot
1 rib celery
1/2 onion
1/2 red bell pepper
4 white mushrooms
3 cloves garlic
1 cup plain bread crumbs
1 egg
1 tbl Worcestershire sauce
1 tsp dried Italian herbs
2 tbl olive oil
2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp olive oil

Glaze:
2 tbl brown sugar
2 tbl ketchup
2 tbl Dijon mustard
hot sauce to taste

Posted in: “all, american”, classic, meatloaf | 0 comments | |  

Lamb Tikka Kebab Food Recipe

Chefs lamb tikka dish is so amazing, once you try this recipe you will want to cook it again and again...that is a promise.

The lamb meat is soft and tender in texture and aromatic in flavour.

Once you have cooked this fantastic dish then simply pour the juices from the lamb tikka all over your finished plate and have that extra tastiness to the dish.

Simply follow Chefs full step-by-step recipe below for excellent results.

Ingredients for Jeenas Lamb Tikka Recipe

Leg of Lamb
1 Onion (sliced)
1 Yellow Small Pepper/Capsicum (chunks)
1 Red Small Pepper/Capsicum (chunks)
1 Green Small Pepper/Capsicum (chunks)
8 Cherry/Baby Plum Tomatoes
Salt and Pepper

For the lamb tikka marinade

4 Level Tbsp Paprika
2 Garlic Cloves (crushed/minced)
1 Tbsp Rapeseed Oil
2 Tbsp Lemon Juice
3 Small Cloves
1 Tbsp Tomato Puree
1 Tbsp Chilli Sauce

note...You can use any chilli sauce that you use like Tabasco etc.. you can add more or less chilli to your liking.

Picture of Fried Golden Onions

How to make a lamb tikka kebab recipe

Place all of the marinade ingredients chilli sauce, lemon juice, tomato puree, rapeseed oil, cloves, garlic and paprika into a small bowl and mix well.

Leave to the side for later.

Take the leg of lamb and cut off all of the lamb meat.

Cut the meat into bite sized chunks, you can chop off any excess fat from the meat as you do this.

Pour the marinade mixture onto the lamb.

Rub into the meat with your fingers.

Cover with plastic wrap and place into the fridge for 4-5 hours.

After 4-5 hours take the marinated lamb tikka out of the fridge.

Place onto four metal skewers on a baking tray.

Place the tomatoes and peppers/capsicums around the lamb tikka kebabs.

Sprinkle the lamb tikka kebabs with salt and pepper.

Cover with tin foil and place into a pre heated oven at 180C for 20-30 minutes or until the lamb is cooked through.

While your lamb tikka kebabs cook fry and gently brown the onions in a little oil.

Once your lamb tikka kebabs are cooked you will notice some water in your baking tin. This is from the vegetables and will have helped keep the lamb meat moist.

Place the fried onions onto a plate and add the lamb tikka and roasted vegetables.

Serve with basmati rice and pour the vegetable and lamb tikka juices over the rice and meat if desired.

If you enjoyed this delicious lamb tikka recipe then why not try out Chefs

lamb seekh kebab

garlic chicken kebab

vegetarian kebab recipe

Posted in: lamb, recipe, tikka | 0 comments | |