Spring Lamb & Farro Stew

Disclaimer:  McKenzie and I are consulting dietitians for Lean on Lamb, the Tri-Lamb Group.

This recipe is aaaallllll about spring--spring vegetables, spring lamb, spring flavors and sunshine. It's perfect with a glass of crisp white wine or rosé.

This recipe is also about stretching a small amount of meat across multiple servings.  If you've read Dan Barber's The Third Plate, or Tamar Adler's An Everlasting Meal, or been reading our blog for awhile, you'll be familiar with this concept.  For our health and the health of the planet, animal protein should be a condiment instead of the focus of meal, supplemented with plentiful vegetables, fruits, grains, legumes, nuts and seeds. It's a beautiful, delicious and nourishing way to eat, and one that asks you to explore your creativity and think outside of the meat and potatoes box.

This Spring lamb stew celebrates the beauty of frugality--stretching a half-pound of lamb across one meal for four people, or 2 ounces per person.  It's fresh with fennel and leeks, rich with lamb, hearty with farro, and fragrant with wine, lemon and tarragon.  And even though ingredients like leeks and fennel can be expensive at the grocery store, when you buy them in season at your local farmers market, they become affordable.  What a wonderful way to bring in a new cooking season.

Spring Lamb & Farro Stew

Serves 4

½ pound lamb stew meat

2 tablespoons extra virgin olive oil, divided

2 leeks, sliced

1 fennel bulb, cored and sliced

½ teaspoon salt, or to taste

Pinch red pepper flakes

¼ cup white wine

3 ½ cups water or homemade chicken stock without salt

1 cup farro

1 cup fresh or frozen peas

2 tablespoons fresh tarragon, chopped

zest of one lemon

Preheat the oven to 325 degrees.

Season the lamb stew meat with salt.  Place a heavy-bottomed, oven safe pot over medium heat.  Add one tablespoon of the olive oil and then add the lamb in one layer.  Let brown well on one side before turning the pieces to brown the other side.  Remove the lamb from the pan and place in a bowl.

Reduce the heat to medium-low.  Add the other tablespoon of olive oil, the leeks, fennel bulb, salt and red pepper flakes.  Saute about 5 minutes, until vegetables are starting to soften.  Add the white wine and stir.  Add the water or chicken stock and then stir in the farro.  Bring the liquid to a boil and then reduce to a simmer.  Place a tight-fitting lid on the pot and place the pot in the oven.  Let cook for about 1 ½ - 2 hours, or until the lamb is tender and the farro is cooked.

Remove from the oven and stir in the peas, tarragon and lemon zest.

Lamb Kebabs with Sweet Pepper Cucumber Raita

Disclaimer:  Lisa and I are consulting dietitians for Lean on Lamb, the Tri-Lamb Group

Los Angeles has been experiencing a bit of an endless summer the past couple years, so even a mild shift in the seasons, such as the sun setting later than usual, is somewhat exciting.  

With the nights becoming longer, we’ve been eating dinner on the patio more often; it's a simple thing that turns an otherwise ordinary evening into one that feels like an event. Lamb also has the ability to transform an average meal into a special one, without any added effort. 

This recipe for Lamb Kebabs below is a perfect way to introduce your grill to lamb this spring and summer. And this toolkit, developed by the Tri-Lamb Group has everything you need to know to put you on the path to grilling bliss.  

Aside from grilling season and dinners on the patio, what other things do you love about the warmer weather?

Lamb Kebabs with Sweet Pepper Cucumber Raita

These simple, yet flavorful lamb kebobs paired with raita are great for serving at a party or make for a fun dinner at home. 

Makes 4 kebabs

Ingredients:

1 lb ground lamb

1/2 large onion, finely diced

3 cloves garlic, minced

1.5 teaspoon Garam Masala spice mix*

2 teaspoons ground coriander seed

1 heaping tablespoon fresh cilantro, finely chopped

salt and pepper

3 tablespoon olive oil, divided

Raita:

1/2 cup plain yogurt

1/2 sweet pepper

4 " piece of cucumber, peeled

1 teaspoon fresh mint, finely chopped

Directions:

1. Preheat outdoor grill or set grill pan over medium heat.

2. In a small frying pan, heat 1 tablespoon of olive oil and sauté onions until deep golden brown. Add garlic and sauté about 1 minute until fragrant. Allow to cool slightly.

3. Place lamb, onion mixture, spices, fresh cilantro, salt and pepper in large bowl and gently fold together.

4. Divide mixture into 8 equal portions and form into oblong patties about 3 inches long.

5. Carefully slide onto skewers and brush liberally with remaining 2 tablespoons olive oil.

6. Lifting from the patties (rather than the skewers - the meat will be very tender) place onto hot grill or grill pan.

7. Cook for about 8 minutes, turning every 2 minutes, until browned on all sides and cooked through.

8. While kebabs are cooking, make raita by placing yogurt, sweet pepper, cucumber, and mint into food processor and whirl until almost smooth, but still slightly chunky.

9. Serve kebabs hot from the grill with cool raita for dipping.

* Garam Masala is an Indian spice mix that can be found in the spice isle of most grocery stores.

Enjoy, preferably with those you love.

Easter Bestovers: Lamb Sandwich

Disclaimer:  McKenzie and I are consulting dietitians for Lean on Lamb, the Tri-Lamb Group.

We hope everyone had a wonderful weekend spent with the ones you love!  I celebrated both Passover and Easter this weekend, with a fun, boisterous Passover dinner in Vancouver with Elie’s family and a lovely, relaxing Easter lunch at our home with my Mom and good friends.  Both holidays are poignant reminders to pause and be grateful.

Of course, no holiday is complete without our traditional favorite foods. When I was growing up, we raised sheep, so we often had lamb for Easter.  For Easter lunch, we served a roasted leg of lamb, based on this recipe.  I bought a boneless leg of lamb, and butterflied it, slathering it inside and out with a mixture of butter, garlic, Dijon mustard, rosemary, thyme, lemon zest, salt and red pepper flakes before rolling it and roasting it to a perfect medium-rare.  I served it topped with a fresh salad of thinly sliced radish and fennel marinated in lemon juice and olive oil.  It was delicious!.

Of course, one of the benefits of roasting a leg of lamb is leftovers.  Twitter has been buzzing with ideas for using leftover lamb, including these creative recipes from Food & Wine.  But when it comes to leftover lamb, I’m all about the sandwich.  Sometimes I’ll stuff lamb slices into a pita with chopped cucumber and tomato and tahini sauce.  Or turn the lamb into tacos with homemade tortillas and a spicy cilantro sauce.

But this time, I went Southern.  Think, pulled pork sandwich with cole slaw, except with lamb: toasted whole wheat bread slathered with spicy Dijon mustard and piled high with a cabbage, fennel and radish slaw and slices of leftover lamb.  Delicious.  Here’s how you make it.

Bestover: Lamb Sandwich with Cabbage Slaw 

Leftover leg of lamb, sliced

Purple cabbage, thinly sliced

Fennel, thinly sliced

Radish, thinly sliced

Fresh parsley, chopped

Sea salt

Black pepper

Red pepper flakes

Lemon Juice

Extra virgin olive oil

Whole wheat bread, toasted

Dijon Mustard

This is more of a method than a recipe.  Scale the ingredients to the number of sandwiches you are making, and make the slaw exactly how you like it. 

In a bowl, combine together the shredded cabbage, thinly sliced fennel, thinly sliced radish and chopped parsley.  Add a pinch of salt, a few grinds of black pepper and a pinch of red pepper flakes.  Squeeze on a little lemon juice and a drizzle of olive oil.  Toss together.

Spread both pieces of toasted bread with Dijon mustard.  Top the bottom slice with a heaping cup of slaw and then place about 3 ounces of lamb slices on top of the slaw.  Cover the sandwich with the top slice of bread, cut in half and enjoy!  As always, food is best when shared with someone you love.  

Grilled Lamb with Roasted Cauliflower Polenta

Disclaimer:  Lisa and I are consulting dietitians for Lean on Lamb, the Tri-Lamb Group

I’d like to think that my palate has evolved over the years, and it has in some ways. 

I used to detest olives and currently, I’m having olive tapenade with my morning eggs almost daily, my frozen yogurt obsession has declined a bit since college (thank goodness!), and I’m definitely using herbs and spices in my home cooking now more than ever before.

But, in all reality, I’ve always been a pretty healthy eater.

I was never the kid that refused to eat my veggies – in fact, I’ve always really liked them. Focusing on plant foods at the center of my plate has been my go-to eating instinct from the beginning. Yet, incorporating lean meats and fish on my plate from time to time sits well with me, too. 

And with Easter coming up and lamb’s ability to transform an average meal into a really special one, this is a recipe I wanted to share. It looks elegant when served and tastes like a dish worthy for a holiday.

Cauliflower has always been my favorite vegetable and it’s been fun to see this humble veggie take a role as one 2015’s “it” foods.  Pair cauliflower with polenta, grilled lamb and additional veggies, and you have yourself a very special, balanced meal. And to set your mind at ease, cooking lamb is just as simple as cooking other meats. Click here for some helpful info.

Grilled Lamb with Roasted Cauliflower Polenta

Impress your family and friends on Easter weekend with this simple-to-make, yet impressive-to-serve recipe. Serve with additional roasted veggies, such as a asparagus, to show-off springtime flavor.

serves 2

Ingredients:

lamb:

8 oz. boneless leg of lamb

1 teaspoon olive oil

salt and pepper

polenta:

1 ½ cups chopped cauliflower

2 teaspoon olive oil

¼ teaspoon black pepper

¼ cup polenta

1 cup chicken stock

Directions:

1. Heat oven to 400 degrees, and roast cauliflower with half the olive oil and black pepper for about 20 minutes until tender.

2. Add cauliflower to food processor and blend until smooth.

3. Bring chicken stock to boil in small saucepan; add pureed cauliflower and polenta and whisk over low heat for about 5 minutes until thick.

4. Pour polenta into parchment lined loaf pan and allow to cool until firm.

5. Brush lamb with olive oil and season with salt and pepper.

6. On a hot grill or grill pan, cook lamb until desired level of doneness*. Allow to rest before slicing into 8 slices.

7. Cut polenta into 4 equal pieces, brush with remaining olive oil, and grill for 1 minute each side until warmed through.

8. Add polenta to plate and top with slices of lamb.

*About 4 minutes each side for medium, depending on thickness.

(Picture served with Mint Chimichurri and Roasted Asparagus)

Grilled Lamb Chops with Anchovy Butter

My mom says when she was little, her grandmother would set in the front porch swing in the afternoon and read cookbooks, just like she was reading a novel.  I think I must be a lot like Mamaw, because my favorite thing to do on a lazy afternoon is to curl up with a pile of cookbooks and food magazines, reading through each of the recipes and dog-earing the interesting ones.

With blogs and Instagram, my hobby can get a little out of control.  I can spend hours perusing blogs and food articles, envisioning meals and dinner parties.  Last week, this article in the New York Times caught my eye, for a roasted leg of lamb slathered in anchovy butter.  I decided to take that same concept and turn it into an easy weeknight meal, which is where this recipe was born.

I hate to admit it, but I don’t like anchovies.  I want to like them, because it feels like all true food lovers do.  And I’ll often order something with anchovies when I see it on a menu, thinking perhaps I just haven’t had the right anchovy yet.  But I never like them. 

Cooked anchovies, however, are another story.  Somehow, when they are cooked with butter or olive oil, garlic and red chile flakes, they transform into a salty, nutty, umami-rich flavor.  Even if you think you don’t like anchovies, you should try these lamb chops.

The recipe for the anchovy butter will make more than you need for the lamb chops.  (I used the leftover butter to make a simple pasta the next night.)  Just place the leftover butter on a piece of plastic wrap and roll it into a log.  You can store it in the refrigerator for a few days or in the freezer for a few months.  When you’re making pasta or something that would benefit from that flavor, just cut off a slice of the butter as you need it.  It would also be delicious melted on a steak. 

This recipe calls for lamb loin chops, but you can substitute rib chops if you’d rather.  Just a little bit of lamb packs a big flavor and nutrition punch.  Lamb is lean and a source of omega-3 fatty acids.  And did you know that a 3 ounce serving of lamb provides three times the amount of omega-3 fatty acid (ALA), compared to a serving of pumpkin seeds?  Served with a big salad, these lamb chops make for a quick, satisfying light dinner.  

I hope you enjoy these lamb chops, preferably shared with someone you love!

Grilled Lamb Chops with Anchovy Butter

Serves 4, with leftover anchovy butter

1 garlic clove

2 tablespoons rosemary, finely chopped

2 ounces anchovies, drained

½ cup unsalted butter, softened

Pinch of red pepper flakes

Zest of one lemon

4, 3 – 4 ounce lamb loin chops

Using a mortar and pestle, grind together the garlic and rosemary until the garlic is turned into a paste.  Add the anchovies and mash those into the garlic and rosemary paste until smooth.  Add the butter, red pepper flakes and lemon zest and stir together until thoroughly combined.  This can be done ahead of time.  See the notes in the blog post about other uses and storage for the anchovy butter. 

Remove the lamb chops from the refrigerator at least an hour before you are going to grill them.  This helps them to cook more evenly.  Take about one teaspoon of the anchovy butter and smear it on both sides of the lamb chops. 

Preheat a grill or grill pan to medium high heat.  Place the lamb chops on the grill and cook for about 3 minutes per side for rare or 4 minutes per side for medium rare.  Remove from the grill and let them rest for at least 10 minutes before serving.  If you like, you could serve them with an additional small pat of anchovy butter melting on top.  That is delicious.      

Disclaimer:  McKenzie and I are consulting dietitians for Lean on Lamb, the Tri-Lamb Group