Lamb, Roasted Shallot and Chorizo Skewers with Cabernet Vinaigrette

Lamb, Roasted Shallot and Chorizo Skewers with Cabernet Vinaigrette

adapted from Food Network

The original recipe called for Rioja which is sweeter and fruitier than a cabernet but we had a cabernet in the house. If you were to use a Rioja you would not need as much honey in the vinaigrette.

The shallots need to be roasted in advance of cooking the skewers because the skewers cook in such little time you would be eating raw shallots.

Most of the calories / WW points (17 points in the whole recipe) come from the vinaigrette. There is about 7 Tbsp. of the vinaigrette. You can lower your point value by not using all of the vinaigrette.

Makes 2 servings

1 1/2 cups Cabernet Sauvignon wine
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. honey or more to taste
1 Tbsp. olive oil
Salt and freshly ground pepper
1/2 head garlic, peeled and crushed
1/3 cup olive oil
2 rosemary sprigs
1 lb. boneless lamb loin, cut into 1-inch pieces
1 link Aidells chorizo, sliced 1/4-inch thick
6 large shallots, roasted
2 metal skewers, or 2 wooden skewers soaked in water for 2 hours

1. In a small saucepan reduce the wine to 2 Tbsp.
2. Place the syrup in a blender with the vinegar, mustard, honey and olive oil.
3. Blend until combined. Season vinaigrette with salt and pepper to taste.
4. In a bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator.
5. Preheat the broiler or grill.
6. Thread the lamb cubes, chorizo and roasted shallots on the skewers; Season with salt and pepper to taste.
7. Cook for 2 to 3 minutes on each side for medium rare doneness.
8. Arrange on platter and drizzle with vinaigrette.

Enjoy!

* Since there was marinade left in the bowl. The amount of oil used in the calculation was determined by remeasuring the oil

Dijon and Herb Crusted Lamb Chops

Dijon and Herb Crusted Lamb Chops

adapted from Savory Online

If you love lamb, like we do, you will go wild for this French twist on classic grilled lamb chops.

Herbes de Provence is an herb blend from that region of France. Don't have any on your spice rack - make some yourself. Click here to learn more.  

Sous vide is a method of slow cooking food at a consistent temperature, No sous vide machine - grill or broil for 6-8 minutes per side to desired doneness.

Serve over a bed of steamed or sautéed vegetables.

Serves 2                                                                            10 WW pp / serving

2 6 oz. lamb chops, 1 to 1 ¼" thick
1 Tbsp. Herbes de Provence
1 Tbsp. Dijon mustard
2 tsp. garlic oil
1 Tbsp. freshly squeezed lemon juice

1. Preheat the sous vide water.
2. Blend herbs, Dijon mustard, oil and lemon juice together in a small bowl.
3. Evenly coat surface of each chop with 2 teaspoons of mixture. 
4. Put each chop in a plastic bag with the air removed.
5. Cook in the sous vide for 131F and cook for 1 hour.
6. Sear on a grill or in a grill pan before serving.

Enjoy!

Lamb Gyro Meat with Tzatziki

 Lamb Gyro Meat with Tzatziki

adapted from Food Network

Most of the gyro meat recipes I have seen are  made with leg or shoulder meat. This one was a bit easier with ground lamb. It is cooked like a meatloaf and then compressed.

I also prefer a pita with a pocket versus a pocket-less pita or flatbread. The ones I make are light and airy and actually puff up unlike the commercially available ones.

You can lower the point count by 3 Blue points using a reduced fat pita like Joseph's. I had the urge to bake bread so we are splurging today.

Makes 4 servings                                                   11 WW Blue points / serving   

1/2 medium onion, chopped

1 lb. lean ground lamb

1 1/2 tsp. finely minced garlic

1 1/2 tsp. dried marjoram

1 1/2 tsp. dried rosemary 

1 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

4 Tbsp. Tzatziki sauce  

4 white pita pockets, purchased or homemade 

Sliced tomato

Sliced onions

Shredded lettuce

3 Tbsp. reduced-fat Feta cheese    

1. Preheat oven to 325F.
2. Put the onion in a food processor and pulse for 10-15 seconds or until finely chopped.
3. Turn out the onions onto a kitchen towel and squeeze out the excess water. Return the onion to the food processor.
4. Add the lamb, garlic, marjoram, rosemary, salt and pepper until it forms a fine paste, about 1 minute.
5. Place into a mini loaf pan; place the loaf pan into a water bath.
6. Cook in the preheat oven for about 75 minutes or until the internal temperature reaches 165F.
7. Drain any fat in the pan and place the pan on a cooling rack.
8. Place a brick wrapped in foil or a cast iron grill press on top of the meat. Allow it to rest until the internal temperature reaches 175F, about 15 -20 minutes.
9. Slice and serve in a pita with 1 Tbsp. tzatziki, 2/3 Tbsp. feta and vegetables as desired.

Enjoy!

                             

Provencal Rack of Lamb

Provencal Rack of Lamb

adapted from Bon Appetit December 1999

Lamb is one of those food that I like to splurge on occasionally.

Double or triple the herb mixture. It is great on roasted boneless, skinless chicken breasts too.

Makes 4 servings                                                4 WW Blue points / serving

1 tsp. coriander seeds

1 tsp. fennel seeds

1 tsp. dried thyme

1/2 tsp Kosher salt

1/4 tsp. freshly ground black pepper

1 8-rib rack of lamb, about 1 1/2 lbs., trimmed

1. Coarsely grind the coriander seeds, fennel seeds and dried thyme in a food mill. Add the salt and pepper.
2. Rub the spice mixture on the lamb.
3. Let sit at room temperature on a baking sheet for 1 hour.
4. Preheat the oven to 425F.
5. Roast the lamb until the center is 130F (medium-rare), about 25 minutes.
6. Let rest for 10 minutes before, cutting between the ribs into chops.
7. Serve 2 chops per person.

Enjoy!

Rosemary Garlic Lemon Rub

Rosemary Garlic Lemon Rub

adapted from William & Sonoma 

This rub works well on chicken, lamb or beef.  Makes enough for about 1 pound of meat.

1 tsp dried rosemary

1 garlic clove, minced

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

Zest of 1/2 lemon, finely grated

• Combine all ingredients in a small bowl.
• Liberally coat 1 pound of meat and cook in your preferred manner.

Enjoy!

Easter Dinner ... Interrupted

A cloud was hanging over our Easter Dinner. My 14 year old cat - Smokey -- disappeared Friday night and had not returned. When I get upset I cook even more especially when chopping is involved ... the finer the mince required the better .... so the prep for Easter Dinner was somewhat therapeutic.

Grilled Butterflied Leg Of Lamb with Herbs and Garlic

I thought this tip for managing a Butterflied leg of lamb was ingenious and it worked great!.

"To secure loose flaps of meat, run 2 long metal skewers lengthwise and 2 skewers crosswise through the lamb, bunching the meat together. 

For herb rub
8 garlic cloves
3 tablespoons chopped fresh thyme leaves or 3 tsp dried 
2 tablespoons chopped fresh rosemary leaves or 2 tsp dried
2 tablespoons chopped fresh parsley leaves or 2 tsp dried
1/2 teaspoon ground black pepper 
7- to 8-pound leg of lamb, trimmed, boned, and butterflied
 
Herb rub:
Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.Put lamb in a large dish and with tip of a sharp small knife  cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.

Prepare grill.

Lightly pat lamb dry. Grill lamb about 10 minutes on each side, or until an instant-read thermometer registers 125°F for medium-rare.  

At this point the recipe recommended having and seeding a lemon before squeezing the juice over the lamb.

We never got to that point because Warren, my husband, grill master and hero, found my VERY injured cat and we ran off to the animal hospital after depositing our son and friend on a very kind neighbor.

I can not tell you what the lamb tasted like when we were supposd to eat it but when we returned home it was pretty darn tasty even without the lemon.

And yes, Somkey has hopefully fought his last cat fight but is home and recuperating slowly.

Happy St. Patrick's Day