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Rack of Lamb February 12, 2016

Filed Under: Cassoulet seasoning,Mid-East Peace Mix,Recipe,rosemary roasting blend,Tandoori spice blend - Sue Fuirst @ 2:34 pm
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Rack of Lamb

Preheat oven to 500°.  Use a roasting pan large enough to hold the racks of lamb comfortably.

 

There are generally between 6-8 chops on a rack of lamb so plan accordingly.  I like Mark Bittman’s idea to slice down between the bones a bit to make the sides crispy, but don’t slice into the meat.   And don’t “french” the racks – this spoils the fun.

Per rack:

1 Tb olive oil

1 Tb Basics Fuirst Mid-East peace Blend or Tandoori Seasoning

OR

Per Rack:

1 Tb olive oil

2 Tsp Dijon mustard

1 Tb Basics Fuirst Cassoulet Seasoning or Rosemary Roasting Blend

Make a paste by mixing together one of the recipes above.  Rub generously all over the lamb.  This can be done up to the day before or minutes before. If done in advance, place in fridge. Allow meat to come to room temperature and proceed to step 2.

  1. Place prepared racks in roasting pan and place in oven. Immediately lower the temp to 450° and cook for 20-25 minutes.  Using an oven thermometer is helpful here.  130° is a perfect medium rare.  Remove the cooked meat from the oven and let the meat rest for 10-15 minutes before slicing.

Enjoy.

 

 

 

Levitt Fuirst Rack of Lamb

Filed Under: Cassoulet seasoning,Mid-East Peace Mix,rosemary roasting blend,Tandoori spice blend,Uncategorized - Sue Fuirst @ 2:31 pm
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I like lamb.  Maybe that’s why so many of my spice blends are lamb-friendly.

There are generally between 6-8 chops on a rack of lamb so plan accordingly.  Some eaters will be fine with two chops. If you are serving a Ken Fuirst, assume 5+ chops will be consumed.  I like Mark Bittman’s idea to slice down between the bones a bit to make the sides crispy, but don’t slice into the meat.   And don’t “french” the racks – this spoils the fun.

Preheat oven to 500°.  Use a roasting pan large enough to hold the racks of lamb comfortably.

Per rack:
1 Tb olive oil
1 Tb Basics Fuirst Mid-East peace Blend or Tandoori Seasoning
OR
Per Rack:
1 Tb olive oil
2 Tsp Dijon mustard
1 Tb Basics Fuirst Cassoulet Seasoning or Rosemary Roasting Blend

Make a paste by mixing together one of the recipes above.  Rub seasoned paste all over the lamb.  This can be done up to the day before or minutes before. If done in advance, place in fridge. Allow meat to come to room temperature and proceed to next step.

Place prepared racks in roasting pan and place in oven. Immediately lower the temp to 450° and cook for 20-25 minutes.  Using an oven thermometer is helpful here.  130° is a perfect medium rare.  Remove the cooked meat from the oven and let the meat rest for 10-15 minutes before slicing.

 

Enjoy.

 

 

 

Tandoori Lamb May 22, 2014

Filed Under: Recipe,Tandoori spice blend - Sue Fuirst @ 11:21 am
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Basic Tandoori Grill

  • ½  cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 2 tablespoons Basics Fuirst Tandoori Spice
  • 2 lbs lamb cut into 2” cubes, chicken may be used
  • Kosher salt and ground black pepper, optional

In a bowl large enough to hold the meat, stir together yogurt, olive oil and Basics Fuirst Tandoori Spice. Cover and refrigerate for 1 hour to overnight. Heat outside grill or indoor grill pan to medium. Thread lamb onto skewers and grill until cook medium rare. Season with additional salt and pepper, if desired.

Sauteed Zucchini and Onions

  • 1-2 Tsp olive oil
  • 4 zucchini, sliced into ½” half-moons
  • 1 large sweet onion, halved and thinly sliced
  • Pinch of Basics Fuirst Tandoori Spice
  • Kosher salt and ground black pepper

Heat olive oil over medium heat in a large sauté or fry pan. Add zucchini, onions and  pinch of Tandoori Spice and cook until beginning to brown, tossing frequently. Season with salt and pepper.  Serve alongside lamb with couscous or basmati rice.

Serves 6-8

 

Snow Day Snack February 13, 2014

Filed Under: Tandoori spice blend - Sue Fuirst @ 5:12 pm
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Like everyone, I’m kind of losing my patience with all of this snow.  Even my favorite slow comfort cooking is feeling like a chore. So, here’s a quick, easy, healthy, delicious snack to lessen the boredom of, yet, another home bound snow day.

Roasted Chickpeas

 

Preheat oven to 400.  Line a baking sheet with foil or Silpat.

 

2 15-oz cans chickpeas, rinsed and drained

3 Tb olive oil

2 tsp Basics Fuirst Tandoori Seasoning

Kosher salt and ground pepper to taste

 

 

Let chickpeas sit in colander to dry or use a salad spinner.  Place dry chickpeas in bowl.  Toss with olive oil, cumin, salt and pepper.  Spread evenly in a single layer on baking pan.  Roast for 25-30 minutes shaking pan midway for even cooking.

 

Let cool slightly.  Transfer to serving bowl and enjoy.

Grilled Tandoori Chicken Breasts with Cucumber Raita October 7, 2013

Filed Under: Recipe,Tandoori spice blend - Sue Fuirst @ 8:15 pm

grilled tandoori chicken breasts with cucumber raita

Tandoori Chicken

4  boneless chicken breast halves

½ cup lowfat plain Greek yogurt

1 large clove garlic, crushed

1 Tb fresh lemon juice

1 Tb grated fresh ginger

1  Tb Basics Fuirst Tandoori Spice Blend

 

Mix together all ingredients but the chicken.   (If you are short of time or ingredients, just mix Tandoori Spice Blend and yogurt.) Rub yogurt/spice paste all over chicken breasts.  Cover and refrigerate for ½ hour to 3 hours.  Remove from dish and grill in stove top grill pan or on outside barbecue until cooked through, about 7 minutes per side..  Slice on the diagonal and serve with Cucumber Raita.

 

Cucumber Raita

1 small seedless cucumber, peeled and grated

1 tsp whole cumin seeds

2 cups plain lowfat Greek yogurt

1 clove garlic, crushed

2 Tb fresh cilantro, chopped

¼ teaspoon Basics Fuirst Tandoori Spice Blend

 

Place grated cucumber in a strainer over a bowl.  In a separate bowl mix together yogurt, garlic, cilantro and Basics Fuirst Tandoori Spice Blend. Squeeze excess water from cucumber and place in bowl with yogurt mixture.  Mix to combine. Heat a small skillet over medium heat.  Toast cumin seeds in dry skillet for a few seconds.  Add cumin to yogurt mixture.  Cover and chill until ready to serve.