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Tag Archives: Lamb

Lamb Shanks with Orange and Star Anise

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This was my first adventure with lamb shanks, or any kind of shank for that matter.

No offense to Elizabeth Bard, but I think this might be my last.

The preparation wasn’t the problem.  Unless you count the fact that I had to go to three different stores.  Even then I could only get five when the recipe called for six.  That part was actually okay; five would barely fit in my pan.  Is there a shortage on lamb that I’m unaware of?

This did make a lovely autumn dinner.   Personally, I’m always willing to try lamb, it’s just been a while since I’ve found a version I really like.

In other news:  If you live in an area where you have a chance to see any Cirque du Soleil show then I highly recommend that you do.  If you are in Atlanta you should go see Totem now!  I’ve seen a couple of different shows, but they never cease to amaze me.  The acts are incredible and there’s always a little comedy too.  I don’t want to give anything away, but where else can you go and see Indians on roller skates?

Eat Well and Savor.

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Renaissance-Style Lamb Chops

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With Spinach, Pine Nuts, Raisins.

I am not an expert when it comes to preparing lamb, or when it comes to eating it for that matter.  But I can tell you that this was an easy prep, it smelled wonderful, and I think it came out pretty good, if I do say so myself.  It’s simply rubbed with a mixture of coriander, cumin, pepper, cloves, salt, and my favorite — cinnamon.  Hence the lovely aroma.

Brown in some olive oil.

Then Sharon O’Connor in the Wine Tasting collection from Music Cooks says to roast in the oven at 400 for about seven minutes.  I didn’t even set off the smoke alarm.

These took just a few minutes longer.  I think they were a little thicker than hers.

You know it’s good if I stop to take a picture in the middle of the meal.

So apparently the beginning of the Renaissance coincided with the opening of the spice route.  I know y’all knew that.  I know I used to know it, but I’m not sure I would bring it up at cocktail parties.  Anyway, the point is:  I get it.  That makes sense:  spice = Renaissance-Style.  What I can’t figure out is what that’s got to do with the raisins and pine nuts.

I loved it.  It just didn’t make me feel like going out for a joust or anything.  I’m just saying.

Eat Well and Savor.