Moroccan Roasted Leg of Lamb
The combination of cumin, paprika, fresh mint, garlic and lemon juice makes for an exotic Moroccan marinade for this leg of lamb recipe.
It is best to marinate the lamb for at least two to three hours or even overnight. This allows the meat to really absorb the aromatic flavors.
Cooking time on lamb varies according to portion size and personal taste. This recipe is for a 2 lbs leg of lamb. For pink meat, roast the lamb for 1 hour and 20 minutes. For medium to well-done, leave it in the oven for a further 20-25 minutes.
Ingredients:
2 lbs leg of lamb, bone removed
1 tsp ground cumin
4 garlic cloves, crushed
2 tsp paprika
1/4 cup of mint leaves
2 tsp of sea salt
1/4 cup of olive oil
1/8 cup of lemon juice
1 cup of cous cous
1/4 cup of dried currants
1/4 cup of pinenuts, toasted
1 cup of vegetable stock
1 tsp of curry powder
1 Tbsp of olive oil
Salt & pepper for seasoning
1 1/2 cups of natural yogurt
1/2 cucumber, peeled
1 garlic clove, crushed
1/4 tsp of sea salt
1/2 cup of lemon juice
1 Tbsp of chopped mint
1 Tbsp of chopped cilantro
Preparation:
Prepare the marinade by grounding the garlic, mint, cumin, salt and paprika with a mortar and pestle. Alternatively you can use a food processor. Ground ingredients into a paste and then add the olive oil and lemon juice. Mix well.
Make little incisions in the lamb and then coat it well with the marinade. Make sure you coat the inside and outside of the lamb thoroughly.
Place lamb in a bowl and cover. Place it in the fridge for at least two hours or even overnight.
Remove the lamb from the fridge one hour prior to cooking. Pre-heat the oven to 350F.
Place the lamb in a baking dish and roast for 1 hour and 20 minutes for pink meat. Roast the lamb for an extra 20 minutes for medium to well-done meat.
Meanwhile, prepare the cucumber sauce. Mix together the yogurt, cucumber, garlic, lemon juice, mint and cilantro. Add the salt and mix well. Set aside.
Prepare the cous cous about 20 minutes before serving the lamb. Bring the vegetable stock to a boil in small pot. Remove the pot from the heat and add the cous cous. Cover and let it sit for about 5 minutes. Transfer to a serving bowl.
Add 1 Tbsp of olive oil to the cous cous. Stir well with a fork. Add the curry powder and stir again. Next, add a pinch of salt.
Add the raisins and pinenuts to the cous cous and stir with the fork.
Remove the lamb when ready and slice it. Spoon some of the liquid from the pan onto the lamb. Serve on a bed of cous cous and spoon the yogurt sauce on top.
Rack of Lamb with Red Wine
This delicious rack of lamb is easy to sear and roast,
Served lamb with a flavorful red wine sauce.
Two racks could serve 2 to 4 people.
Ingredients:
2 racks of lamb
salt and pepper
1 1/2 to 2 tablespoons olive oil
Sauce
1/4 cup finely chopped onion or shallot
1 cup dry red wine, Pinot Noir is very good
1 teaspoon minced rosemary leaves
1/2 teaspoon minced thyme leaves
1 teaspoon chopped chives
1 cup beef broth
1 to 2 tablespoons butter
salt and pepper, to taste
Preparation:
Heat oven to 400°.
Sprinkle lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place racks of lamb in skillet, meaty side down, until nicely seared. Turn to brown bottoms, letting the racks support each other.
Transfer to a foil-lined roasting pan.
Place pan in oven; roast for about 20 to 30 minutes.
In the same skillet, saute onions until tender. Add wine and herbs; simmer briskly until the wine has boiled down to a syrup. Add broth and continue to simmer until reduced to about 3/4 cup. Add the butter; stir. Taste and season with salt and pepper. Serve sauce with the lamb. Makes 3/4 cup.
Cut lamb into portions and serve with the red wine sauce.
Serves 2 to 4, depending on the meat-eaters in your family.
Serves 2 to 4, depending on the meat-eaters in your family.
Tilapia Butter Sauce
Tilapia is a great choice for a low carb diet or any healthy diet.
Cook Time: 15 minutes
Total Time: 15 minutes
Ingredients:
2 tablespoons butter
2 cloves garlic, finely minced
dash pepper
dash salt
pinch Fresh dill weed or parsley
dash paprika
4 tilapia fillets
Preparation:
In saucepan, combine butter, garlic, pepper, salt, dill and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork. Before serving finish with some more of the butter.
Rock Lobster with Citrus Butter
Cook Time: 15 minutes
Total Time: 15 minutes
Ingredients:
4 frozen rock lobster tails, about 6 to 8 ounces each, butterflied
1/4 cup melted butter
2 teaspoons fresh lemon juice
1/2 teaspoon grated orange peel
1/4 teaspoon salt
dash ground ginger
dash paprika
lemon wedges
Preparation:
Place thawed lobster tails on broiler pan, shell side down. Combine butter, lemon juice, orange peel, salt, ginger and paprika. Brush over lobster tail meat. Broil rock lobster tails 6 to 8 inches from heat for about 15 minutes, or until done. Watch to make sure they don't burn. Meat should be opaque and flake easily. Loosen meat from shell slightly; serve rock lobster tails with lemon wedges.
Reserve some of the butter for dipping.
Chicken Breast stuffed with Apple & Brie
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 4
Ingredients:
2 tablespoons olive oil
1/2 cup chopped onion
1 tart apple, cored, coarsely chopped
1 teaspoon fresh leaf thyme, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 cup apple cider, divided
4 ounces Brie cheese, without rind, cut in small chunks
4 medium chicken breast halves, bone-in, with skin (2 lbs)
Preparation:
Heat oil innonstick skillet over medium heat. Add onion; cook until quite tender, about 7 to 8 minutes. Add chopped apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 4 to 6 minutes. Remove from heat and let cool slightly, Stir in Brie. Divide stuffing into 4 equal portions.
Heat oven to 400°.
Run fingers under breast skin to separate from meat. Put 1/4 of the stuffing under the skin of each chicken breast; press gently to distribute filling evenly under skin. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish.
Bake at 400° until chicken is tender and juices run clear when pierced with a fork, about 35 to 45 minutes. The chicken should read about 180° on an instant-read meat thermometer. Remove chicken to serving dish and keep warm.
Prepare sauce: Skim fat from baking dish and spoon drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; simmer briskly to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.
Serves 4.
Serves 4.
