Archive for the 'Lamb' Category

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Manchego-stuffed Lamb Burgers

So after finishing the last of those deliciously braised lamb shanks, I found myself with a good bit of leftover sherry blackberry sauce. To some, this would be a sad waste, but to me, this is yet another opportunity to try something new using leftovers. So in the ongoing love of all things lamb: lamb burgers!

Manchego-stuffed Lamb Burgers

The weather is warm here and it just screams for cooking outside. I had a craving for burgers, but I wanted to try something different from what I normally make. So to keep going with lamb and to not let any of that delicious sherry blackberry sauce go to waste, I picked up some ground lamb and decided to make a rich and tender burger. These are easy to prepare and some of the juiciest burgers I’ve ever had–you have the inherently flavorful lamb, the hearty, complex, darkness of the sauce, the uplifting flavor of mint, and the meaty, richness of kalmata olives all coming…
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Posted by mike on April 22nd, 2008 under Barbeque, Lamb, Main course | 25 Comments »

Braised Lamb Shank with Sherry Blackberry Sauce

After having enjoyed a rack of lamb and remembering how much I love lamb, I needed more. This time, I opted for a different cut of meat, one of my favorites: the shank! I wanted to continue experimenting with “darker” sauces paired with lamb, so today, I have a Braised Lamb Shank with Sherry Blackberry Sauce.

Braised Lamb Shank with Sherry Blackberry Sauce

This was a very hearty meal. Given the beautiful, spring-time weather, it almost seemed a bit too heavy, but this is also when you get the best lamb, so I got over this dilemma pretty quickly. The meat was fall apart tender, rich in flavor, and infused with the dark flavors of the sauce. The sauce, at a high level, was a reduction of the braising liquid, but there was more to it in addition to the full, hearty flavors imparted by the lamb. The other major players: sherry (but a tawny port would be preferable–I thought I had some handy…woops), paired with the dark,…
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Posted by mike on April 19th, 2008 under Fruit, Lamb, Main course, Sauce | 23 Comments »

Herbed Rack of Lamb with Port Fig Sauce

Lamb is a wonderful meat that lends itself to many beautiful dishes, but a common theme across all of them is to keep it simple so that the delicious, gamey flavor of lamb can shine through. With the spring season comes the new lamb season, and so I have prepared a number of lamb dishes. Today’s dinner: an herbed rack of lamb with a sauce composed of a port reduction and dried figs.

Herbed Rack of Lamb with Port Fig Sauce

This was simply delicious. The ideal way to eat lamb is medium rare so that it is juicy, tender, and just bursting with a distinct flavor. One of my favorite preparations of rack of lamb is herb encrusted, but one thing that never quite sat right with me was the bread-crumby texture of the herb crust–it always bothered me, because when you go to eat it or cut the rack, so much of it crumbles off and is lost! So I tried to apply some of the…
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Posted by mike on April 13th, 2008 under Fruit, Lamb, Main course, Mediterranean, Sauce | 27 Comments »

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