blog

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
Tags:

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
Tags: ,

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.

 

 

 

Lamb and Butternut Chili December 8, 2014

Filed Under: Mid-East Peace Mix,Recipe - Sue Fuirst @ 2:49 pm
Tags: ,

Lamb and Butternut Chili

1 large butternut squash, peeled and cubed

1 Tb olive oil

Preheat oven to 450°.  In a bowl, toss butternut with olive oil, salt and pepper.  Place on baking sheet and roast 30-45 minutes turning occasionally until browned on edges.  Set aside.

 

1 Tablespoon olive oil

1 medium onion, minced

2 cloves garlic, minced

1” fresh ginger, peeled and grated

2 lbs ground lamb

1 heaping Tablespoon Basics Fuirst Mid-East Peace Mix

1 28-oz box chopped tomatoes

Kosher salt and pepper

Heat olive oil in a large sauté pan over a medium flame.  Add onion, garlic and ginger and cook until fragrant and onions begin to soften, about 7 minutes. Add ground lamb and cook until no longer pink, breaking apart as you go along.  Drain off fat. Stir in Basics Fuirst Mid-East Peace Mix.  Add diced tomatoes and cook for 10 minutes uncovered to combine flavors.   Remove pot from flame and mix in cooked butternut squash.  Salt and pepper to taste.

 

Serves 5

Spaghetti with Maple Syrup or Lamb and Butternut Chili

Filed Under: Mid-East Peace Mix - Sue Fuirst @ 2:48 pm
Tags: ,

For those of you going to see the Greeley sponsored movie Elf this weekend, enjoy your spaghetti and maple syrup dinner.  For the rest of you, try this comforting and delicious lamb and butternut chili.

Lamb and Butternut Chili

1 large butternut squash, peeled and cubed

1 Tb olive oil

Preheat oven to 450°.  In a bowl, toss butternut with olive oil, salt and pepper.  Place on baking sheet and roast 30-45 minutes turning occasionally until browned on edges.  Set aside.

 

1 Tablespoon olive oil

1 medium onion, minced

2 cloves garlic, minced

1” fresh ginger, peeled and grated

2 lbs ground lamb

1 heaping Tablespoon Basics Fuirst Mid-East Peace Mix

1 28-oz box chopped tomatoes

Kosher salt and pepper

Heat olive oil in a large sauté pan over a medium flame.  Add onion, garlic and ginger and cook until fragrant and onions begin to soften, about 7 minutes. Add ground lamb and cook until no longer pink, breaking apart as you go along.  Drain off fat. Stir in Basics Fuirst Mid-East Peace Mix.  Add diced tomatoes and cook for 10 minutes uncovered to combine flavors.   Remove pot from flame and mix in cooked butternut squash.  Salt and pepper to taste.

 

Serves 5

Tandoori Lamb May 22, 2014

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

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