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MEDITERRANEAN CUISINE – ROAST LAMB 3/23/18

MENU:

GREEK SALAD WITH FETA CHEESE  (TOPPED WITH A SCOOP OF POTATO SALAD
STUFFED GRAPE LEAVES — WHICH I WILL BUY – BUT HAVE ADDED THE RECIPE
ROASTED LAMB WITH ONION GRAVY
FRESH HERB,OLIVE, AND GOLDEN RAISINS RICE
PASTRY ROLLS FILLED WITH FRESH STRAWBERRIES – (I WILL MAKE THIS)
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ROAST LAMB:
INGREDIENTS:
3 lb lamb roast
1/2 cup lemon zest
1/4 cup fresh rosemary
6 cloves garlic – 3 cloves cut in half
2 anchovy filets sliced thinly – (this is not for flavor – it is a seasoning – if done correctly – the taste will be unnoticeable)
1 tbs kosher salt
2 tbs butcher pepper
4 tbs olive oil
1/4 cup red wine vinegar
butchers twine
* mix well and make into a paste consistency – reserving 3 nuclide cloves of garlic.
* this paste will take the “game” taste away from the cooked lamb.
INSTRUCTIONS:
*** remove gland to minimize the gamey, mutton flavor.
*  with the tip of a knife – make slits into the roast by cutting in and turning the knife to make pockets.  Place one half at a time in all slit pockets.
*  rub paste all over the entire roast – inside and out.
*  roll and tie with butchers twine.
*  place roast on a roasting pan with the rack.  by placing on a rack this will allow the roast to cook evenly around entire roast.
*  cook for 20 minutes on 450F.
*  after 20 minutes cook on 300F until the center of roast temp reads 130F.
*  let rest for 10 to 15 minutes before serving.
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GRAVY:
INGREDIENTS:
3 large red onions thinly sliced
2 tbs flour
1/2 cup red wine
1 cup chic stock
2 tbs butter
INSTRUCTIONS:
*  before roast is placed in the oven.
*  when roast is fully cooked – remove roast and let rest — take roasting pan and remove all of the grease.
*  place pan on stove top – pilot on medium high.
*  stir in flour – mix well – turn to low heat.
*  add in butter, wine and chicken stock – mix well and allow gravy to thicken.
(this is a rick, flavorful gravy to top the roast off)
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MEDITERRANEAN HERB RICE WITH LEMON ZEST, OLIVES, GOLDEN RAISINS AND FRESH PARSLEY:
(perfect, nutty, fluffy rice)  FAIL SAFE
INGREDIENTS:
1 cup white rice
2 cups water
salt
2 tbs olive oil
1 tbs lemon zest
1/2 cup sliced Greek olives
1/4 cup golden raisins,
2 tbs fresh chopped parsley
salt to taste
INSTRUCTIONS:
*  place rice and water in a pot over high heat.
*  add in a pinch of salt
*  place lid on and and cook for 8-10 minutes until water is observed.
*  when lid is removed you will see small , tiny pocket on the top of rice – that is where the steam has released.
*  stir and fluff up.
*  gently fold in all ingredients and serve.
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GREEK SALAD:
INGREDIENTS:
4 cups of cherry tomatoes –  cut in half (assorted colors makes for a beautiful, colorful dish)
1 English cucumber – remove only three sections all the way to the full length of the cucumber of the outer skin – – do not remove all of the skin for a attractive presentation.
1 half of a green pepper sliced thinly
1 large red onion sliced thinly
10 Greek olives
1 tbs white wine vinegar
2 tbs extra virgin olive oil
1/2 cup of hand torn fresh basil
1/4 cup of fresh oregano leaves
pinch of salt
fresh ground pepper to taste
1 1/2 cups feta cheese
1 tbs capers
INSTRUCTIONS:
*  in a large mixing bowl add in cucumber, pepper, tomatoes and red onion slices.
*  gently mix
*  add in vinegar, olive oil , basil, oregano salt and pepper and toss.
(WITH THOSE INGREDIENTS – THIS WOULD MAKE A WONDERFUL GAZPACHO SOUP FOR THE SUMMER)
*  Plate salad.
*  top with spreading olives all around the top of the salad.
*  do the same with the capers.
NOW FOR THE STAR — THE FETA CHEESE —- Break up pieces of the cheese and top – all around the salad.
*  to finish – drizzle some extra virgin olive oil on top.
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STUFFED GRAPE LEAVES:
I WILL BUY THESE BUT WE SHOULD PUBLISH THE RECIPE.
INGREDIENTS:
1 jar of grape leaves
2 cups finely chopped parsley
1 cup finely chopped wall nuts
1 large onion finely chopped
2 cups cooked white rice
3 tbs olive oil
1 cup lemon juice
2 lemons sliced thinly
INSTRUCTIONS:
*  in a large mixing bowl add in all ingredients except for the grape leaves and lemon juice – mix well
*  on a cutting board lay one grape leaf and place a tsp of mixture slightly off of the center.
* partially  roll the grape leaf and fold in ends – to seal and complete the roll.
*  repeat this process leaving 4 – 5 grape leaves up-stuffed.
*  in a large pot place all rolled leaves – covering the bottom.  —- if extra rolls place them onto of the top of others.
*  Place the reserved un-rolled grape leaves on top – covering the rolls.
*  now add in the lemon juice and cold water fully covering the leaves.
*  place a heat safe plate – pressing down on top of the rolls to secure them from breaking apart while cooking.  DO NOT REMOVE THE PLATE UNTIL COOKING PROCESS IS COMPLETE.
*  place lid on pot and cook on low heat for 15 minutes.
*  when fully cooked – plate and garnish withe lemon slices.

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