LAMB: Ask the butcher to trim lamb racks and cut in half. Season the lamb generously with salt and pepper. Sear in a hot frying pan (about 30 seconds on each side). Brush with Dijon mustard, top with breadcrumbs. Place in the oven for about 12 minutes, should be nice medium rare. Cook for longer or less for personal preference.
RATATOUILLE: Dice small green zucchini, yellow squash, pepper and onion. In a pan, cook off the diced onion in a few drops of olive oil, add some garlic, then pepper. Cook for another minute, stir in the zucchini and squash. Add diced tomatoes and lower the heat to simmer. Keep stirring and let it cook out for about 15 minutes. (more…)
Wonderfully light and refreshing, this lemony mousse is the perfect ending for any meal.
Serves: Makes 6 (1/2-cup) servings.
Ingredients
4 ounces (1/2 package) cream cheese, softened
1/2 cup sugar, divided
1 1/2 cups heavy cream
3 tablespoons lemon juice
1 teaspoon McCormick® Pure Lemon Extract
1 teaspoon McCormick® Pure Vanilla Extract
Directions
Beat cream cheese and 1/4 cup of the sugar in large bowl until smooth and creamy.
Beat heavy cream, remaining 1/4 cup sugar, lemon juice and extracts in large bowl with electric mixer on medium speed until stiff peaks form. Add 1/2 of the whipped cream mixture to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream mixture. Cover.
Refrigerate until ready to serve. Spoon or pipe into dessert dishes to serve. Garnish with lemon slices, fresh berries and mint leaves, if desired.
Lamb’s rich flavor and buttery tenderness make it a star choice for everything from grilling to braising. Lamb is an excellent source of high-quality protein and an average three-ounce serving of lamb has only 175 calories.
Chef Allen Susser believes American lamb, in its own right, adds a full-flavor component to the plate. “It can be combined with any number of forward aromatic seasonings such as garlic, fennel or rosemary. The unique flavor is so delicious and lamb is versatile enough to be presented casually or elegantly,” he says.
Adobo Crusted Lamb Loin Chops
Recipe Type: Entree
Author: Chef Allen Susser, Chef Allen’s (Aventura, Florida)
Prep time:
Cook time:
Total time:
Serves: 4
Complement the rich, sweet flavor of American lamb with a savory spice rub. It creates a full flavor without adding calories.
Ingredients
1 tablespoon fennel seed
1 tablespoon cumin seed
2 teaspoons coriander seed
2 teaspoons cracked pepper
1-1/2 teaspoons kosher salt
2 teaspoons minced garlic cloves
2 teaspoons fresh oregano leaves
2 teaspoons lime zest
1/2 teaspoon each fresh thyme and rosemary leaves
8 American Lamb loin chops, 1-inch thick
1/4 cup olive oil
Instructions
In a dry skillet, toast fennel, cumin, coriander and pepper for a few minutes until aromatic; let cool and grind coarsely in a spice grinder or blender. Stir in salt, garlic,oregano and lime zest. Add the thyme and rosemary to the spice mixture. Rub both sides of each lamb chop with about a tablespoon of the spice mixture; cover and marinate for at least 1 hour.
Heat oven-proof large skillet over medium-high heat; add 2 tablespoons of oil, heating until it shimmers.
Place lamb chops in the hot pan and sear for 3 minutes; turn lamb to sear the second side for an additional 3 minutes.
Place the pans into the 400ºF oven; bake for 5 to 10 minutes or until lamb is cooked to your liking.
3.1.09
For those that do not have a lot of experience cooking with lamb, determining when it is done is the biggest challenge. Avoid guessing and use a good meat thermometer. Visit the American Lamb website for Lamb 101 and cooking times.
WINE SUGGESTION: Zonnebloem Pinotage.
By April Gosling Naude. Available at Gosling’s Stores
This ever popular, robust Pinotage has a brilliant red colour with intense cherry and vanilla aromas and nuances of wood on the palate. Savour this full-bodied wine on its own or try it with poultry, game or red meat dishes. Serve slightly chilled; put in the fridge for 25 minutes prior to opening.
Preparation:
Heat a frying pan with olive oil and sauté onion, garlic and scallions until the onions are soft. Add white wine and mussels. Let it reduce for 1 – 2 minutes. Add heavy cream, salt and pepper. Cover for 1 – 2 minutes until shells are open. Plate and serve with mini baguette on top. (more…)
Spring berry season is here. This berry creation has a rich, satisfying taste thanks to delicious fat-free evaporated milk which complements the berries while not weighing you down.
Serves 4
What You Need
1 can (12 fluid ounces) Nestlé Carnation Evaporated Fat Free or Lowfat 2% Milk
2 cups frozen or fresh blueberries
1 cup pomegranate juice
1/4 cup frozen orange juice concentrate
2 tablespoons honey or more to taste
1/2 cup ice cubes
How to make It
1. PLACE evaporated milk, blueberries, juice, concentrate, honey and ice in blender; cover.
2. Blend until smooth.
3. Pour into tall glasses and serve immediately.
COOKING TIP: Substitute cranberry juice for pomegranate juice, if desired.
Savory mini pizzas topped with fresh asparagus and marinated artichoke hearts, grilled on the barbecue.
Warmer weather has arrived, so pour yourself a glass of crisp, white wine, and get ready to chill out on the patio with this delicious small bites pizza recipe from Mirassou Winery.
Prep time: 20 minutes. Cook time: 15 minutes.
Ingredients
2 tablespoons extra virgin olive oil
1 cup 2-inch pieces fresh asparagus, halved lengthwise
1/2 cup pitted mixed olives, cut into wedges
1/4 cup roasted red peppers, cut into thin strips
2 tablespoons chopped roasted garlic
1 (6 oz.) jar marinated artichoke hearts, drained and chopped
Sea salt and freshly ground pepper to taste
1 (14 to 16 oz.) ball of pizza dough
8 oz. fresh mozzarella cheese
1/4 cup grated dry jack cheese (plus additional for topping)
Toasted walnuts (optional topping)
Preparation
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus and cook for 1 minute. Stir in olives, peppers, garlic and artichoke hearts; cook for a few minutes more to heat through. Season with salt and pepper; set aside and keep warm. Divide pizza dough into two equal pieces. Roll each out into an 8 x 10-inch oval on a lightly floured board and brush both sides with remaining olive oil. Grill over medium-high heat for about 1 minute on each side or until puffed and lightly charred. Reduce heat to low and top with cheeses; cook for 5 minutes more or until cheese is melted, rotating pizzas once or twice to help cook evenly. Top with vegetable mixture and additional dry jack and walnuts, if desired.
WINE SUGGESTION: Zonnebloem Pinotage.
