food amongst family and friends

Yummy Honey B Lamb Chops September 19, 2011

Filed under: Lamb,Quick and easy — blisteringlydrunk @ 12:59 pm
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lamb chops

This summer when we were out at our cabin our neighbour came by bearing wine, steak and lamb chops (bless his soul).  Quite comfortable with dealing with the first two, I was a little at a loss as to what to do with the latter.  The only way I have heard to do lamb chops involves mint, and as I’ve said before, I do not believe in mint in anything besides beverages and desserts.  Sooooo, I did a quick hunt for something delicious that could be made from the contents of our kitchen and found this


1/3 c balsamic vinegar (thus the B in the name)
1-2 garlic cloves
2 T honey
3/4 c vegetable oil (I used about 1/2 c grapeseed and 1/4 c olive)
course salt and freshly ground pepper
8 lamb chops
2 T olive oil
2-3 sprigs chopped fresh rosemary

Fire up barbeque with med-high heat.  In your food processor, mix balsamic through honey, pulsing until blended.  With the machine still running, slowly add oil until mixture thickens to a smooth, pasty sauce.  Add salt and pepper to taste.

lamb chops

I served these with barbequed carrots and dill and potatoes and chives (all slathered with butter, of course!)


Season the lamb chops with salt and pepper and drizzle with olive oil.  Sprinkle the rosemary on top.  Grill the lamb chops for about 3 min. per side for med-rare, or longer depending on thickness.  For our barbeque, and fairly thick Costco chops, I found 4 min. per side made perfect chops – although they might be a bit rare for some folks.  Serve these with the sauce poured over them.  So good.  Cheers!  Ren



Rosemary Leg of Lamb with Dates and Potatoes March 7, 2011

Filed under: Lamb,Mains,Sides — blisteringlydrunk @ 5:22 pm
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I almost feel like I’m bragging with this post…because I totally am. Leg of lamb is a serious treat in my books.

This was a throw-together meal for my brother-in-law’s birthday. I was asked to make dinner but provided with things like a leg of lamb and fresh dates to cook with…so I was in!

Here’s what I did:

The Lamb

I had a 6lb, bone-in leg of lamb to work with (ie. flavour country). I rubbed it with the juice from 1 lemon, salt, fresh ground pepper (grains of paradise would also be nice), lots of rosemary (dried or fresh will work) and a head of minced garlic. I used a sharp-tipped knife and made some holes in the meat that I then filled with big chunks of garlic (you could pop in some rosemary too). I warmed the oven up to 450F, put the roast in and dropped the temperature down to 350F after 5 minutes. It took about one hour and 30 minutes to cook to medium rare (the internal temperature in the thickest part of the roast was 160F when I removed it from the oven). I tented it and let it sit 15 minutes before carving, at which point the internal temp had risen to 163F and the centre was nice and pink.

The Potatoes

I chopped up 6 potatoes and 2 onions and tossed with olive oil, rosemary, salt, pepper and several bashed-up cloves of garlic. I put them in the oven with the roast after the first 45 minutes, so they sat at 350F for 45 minutes. When I took out the roast, I threw some fresh dates in the potatoes, gave them a stir and upped the heat to 400F for another 20 minutes.

The Yorkshire Pudding

I used Alton Brown’s Yorkshire pudding recipe and subbed in some olive oil for the pan drippings because there was a lot of lemon juice in the pan. I made this in well-greased muffin tins, baked at 400F for 30 minutes. When I took the roast out, I upped  the heat and put these in the oven (and added the dates to the potatoes).

The Gravy

Because the pan drippings were so lemony and I wanted a gravy, I added just over half a can of beef broth to the drippings. Then I carried on as usual with the flour and whisking. I added a couple good glugs of Worcestershire sauce, lots of fresh ground pepper, salt and a generous splash of dark beer (red wine would be good too). This was closer to an au jus than a gravy.

We ate this with spinach and berry salad and a Napa Valley Cab. Delicious!



Into the oven...