Filed Under: Cassoulet seasoning,Mid-East Peace Mix,rosemary roasting blend,Tandoori spice blend,Uncategorized - Sue Fuirst @ 2:31 pm
Tags: dijon, lamb
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.
1 Tb olive oil
1 Tb Basics Fuirst Mid-East peace Blend or Tandoori Seasoning
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.
Filed Under: Asian BBQ rub,Recipe - Sue Fuirst @ 6:04 pm
Tags: dijon, ham, honey, orange juice, pork
1/4 cup orange juice
1/4 cup honey
2 Tablespoons of Asian BBQ Rub
1 Tablespoon Dijon Mustard
Filed Under: rosemary roasting blend - Sue Fuirst @ 8:50 pm
Tags: dijon, garlic, lamb
Filed Under: Cassoulet seasoning - Sue Fuirst @ 9:12 pm
There’s still snow out of my kitchen window, but the calendar insists that spring is here. Spring brings lamb, asparagus, artichokes, peas, so many good things. As we’re a few days away from Passover and a week away from Easter, I decided that a grilled leg of lamb was in order. I like to make this for my Passover Seder and it would be a very welcome addition to an Easter celebration. Aside from being simple to make and delicious, this dish also solves a few coordination issues: First, the meat can be marinated early in the day or even overnight so there is no same day prepping. Second, since it’s best cooked on an outside barbecue, the oven is then available for my cousin’s sweet potatoes, my asparagus kugel and all of the other side dishes that vie for that precious oven space. Lastly, my husband man’s the grill. This frees me up to do everything else.
grilled rosemary leg of lamb
1 whole leg of lamb, trimmed and butterflied (a good butcher can do this for you. The Chappaqua Village Market does it very well, securing the meat with small skewers )
¼ cup olive oil
½ cup red wine
2 cloves fresh garlic, crushed
2 Tablespoons Dijon mustard
2 Tablespoons Basics Fuirst Rosemary Roasting Blend
1 tsp kosher salt
½ tsp black pepper
In a small bowl, whisk together all of the ingredients, except the lamb. Season lamb with salt and pepper then place in a shallow baking dish or zip lock bag. Pour marinade over lamb. Close bag or cover baking dish with plastic wrap. Let lamb marinate several hours or overnight, turning once or twice to marinate evenly.
Heat outside barbecue or stovetop grill. Remove meat from marinate. Grill meat for about 15 minutes per side for medium rare. When meat is cooked place it on a cutting board to rest for 5 minutes. Slice on the diagonal and serve. Serves 8-10.
Tags: chicken, dijon, fish, panko, parmesan, soup, tomatoes
The farmer’s market went very well last weekend (Yah!) and I wanted to give everyone who purchased, and everyone who received the first installment of their spice subscription, something new to make. So I’ve been playing around with the Cassoulet Seasoning and came up with two great recipes: Basic Bouillabaisse and Parmesan Dijon Chicken Breasts. One high brow sounding and a perfect way to impress company . The other is a step above chicken cutlets – family friendly, tasty and simple to make. Do not let the number of ingredients in the Bouillabaisse sway you! It’s just some chopping. Do it over the course of the day – it will be easy and well worth it. Please let me know what you think and I’m here to answer any questions.
Two more things 1. I want to give a shout out to my neighbor David who added so much value when asked to taste test last night. Thanks David! 2. Need a better word than “installment” when talking about the spice subscription. Anyone???