Cooking Lamb for Dinner, an Easter Tradition

On April 6, 2023April 6, 2023 By Isobar ExpeditionsIn Recipes1 Comment

One of our traditions is to cook lamb for dinner on Easter Sunday. Typically, we will cook either a leg of lamb or a rack of lamb, but sometimes we enjoy lamb chops instead. Lamb has a very distinct flavor and it can certainly stand up to robust seasonings. Below are some of our favorite recipes that we have shared previously and that are some of our go-to recipes.

Roasted Leg of Lamb – There is something about having lamb that is very emblematic of the coming of spring to us and we look forward to this meal every year. Oven roasted red potatoes is definitely our favorite starch to serve with lamb and sautéing spinach made for a light and refreshing vegetable.

Lamb Chops with Roasted Red Potatoes and Brussels Sprouts

Lamb Chops Marinated with Dijon Mustard and Herbs – Some people find lamb to be a little “gamey”, but we enjoy the robust flavor and it can stand up to a variety of spices. This is a simple recipe and yet it is quite delicious. The key to lamb is to ensure that you get the temperature right because if it is over-cooked, it can become dry, but if it isn’t cooked to mid-rare it can be chewy. You can substitute dry herbs for the fresh herbs, but use fresh herbs if at all possible as it will taste much brighter.

Rack of Lamb – Lamb is one those ingredients that is quite common around the world and can be used in a variety of dishes. Rack of lamb makes for an elegant presentation and is very tasty if cooked properly. Having an instant-read thermometer handy is a key to making sure that you cook the lamb to a medium temperature with a pink interior.

Lamb Chops Marinated with Dijon Mustard and Herbs

On April 7, 2021April 7, 2021 By Isobar ExpeditionsIn Recipes1 Comment

We enjoy having many different varieties of lamb dishes, especially during our travels, whether it be leg of lamb, lamb biryani, rack of lamb, or in this case lamb chops. Some people find lamb to be a little “gamey”, but we enjoy the robust flavor and it can stand up to a variety of spices. This is a simple recipe and yet it is quite delicious. The key to lamb is to ensure that you get the temperature right because if it is over-cooked, it can become dry, but if it isn’t cooked to mid-rare it can be chewy. We served ours with oven roasted red potatoes and brussels sprouts, which made for perfect accompaniments. You can substitute dry herbs for the fresh herbs, but use fresh herbs if at all possible as it will taste much brighter. Many people have to have mint jelly with their lamb, but if you try this more savory version, you might never go back to the mint jelly. This recipe serves 2 people.

INGREDIENTS

4 Lamb Chops (about 1 lb)
1/8 cup Dijon Mustard
1/2 tbsp Minced Garlic
1 tbsp Fresh Rosemary – finely chopped
1 tsp Fresh Thyme
2 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

Combine the mustard, garlic, rosemary, and thyme in a bowl and thoroughly mix. Salt and pepper both sides of the lamb chops. Smother all sides of the lamb chops with the mustard and herb mixture, cover, and put in the refrigerator for an hour. Remove from the refrigerator and let sit at room temperature for another 30 minutes in order to finish marinating and so that it cooks more evenly. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and then cook the lamb chops for 4 to 5 minutes on one side, then flip. Cook for another 3 to 4 minutes and then set the chops on their fat side (assuming that they are 3/4 to 1 inch thick) for another couple of minutes. Cook until the internal temperature is 135 degrees Fahrenheit.

Cooking the Lamb Chops in a Cast-Iron Skillet

Tuscan Chicken with Green Beans and Bacon

On July 29, 2020July 29, 2020 By Isobar ExpeditionsIn Italy, Recipes3 Comments

We have enjoyed many different styles of chicken dishes throughout our travels. Tuscany is known for its cooking and use of fresh ingredients, so we decided to create a Tuscan style chicken for dinner recently. Butterflying the chicken, technically called spatchcocked, is a great way to reduce the cooking time and still giving a crispy skin. Also, making an herb butter and spreading it underneath the skin and directly on the meat will also make sure that the chicken is moist and tender. We also sautéed some green beans with bacon to have with the chicken, which complimented the chicken extremely well. We decided to cook the chicken in a cast-iron skillet in the oven, but it works equally well on the grill. It truly was a wonderful meal.

INGREDIENTS

1 Whole Chicken – spatchcocked
8 tbsp Unsalted Butter – softened
1 tbsp Fresh Rosemary – chopped
1 tbsp Fresh Thyme – stems removed
1 clove Roasted Garlic – minced (unroasted garlic is fine)
Zest of 1 Lemon
1 lb Green Beans – trimmed
4 slices Bacon – cut into 1/2 inch pieces
1 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

To spatchcock the chicken, take a sharp knife or scissors and remove the backbone of the chicken by cutting down either side of the spine. Then flip the chicken over so that the interior is exposed and remove the breastbone by sliding the knife between the bone and the meat. This will allow the chicken to lay flat inside of the skillet. In a bowl, combine the butter, rosemary, thyme, garlic, lemon zest, salt and pepper. Using your fingers, separate the skin from the meat and spread about two-thirds of the butter over the breast meat. Spread the final third of butter over the exterior of the skin. Place the chicken in a cast-iron skillet and roast in an oven heated to 500 degrees. Cook the chicken for 30 to 40 minutes or until an internal thermometer reads 165 degrees. While the chicken is cooking, place the green beans in boiling water for about two to three minutes to blanch them and then immediately place them in ice water to shock them and cool them down. Remove the chicken from the oven and let rest for about 15 minutes while the beans are finishing. Heat the vegetable oil to medium-high heat in a skillet and add the green beans, bacon, seasoning the beans with salt and pepper. Sauté for about 10 minutes or until the bacon is crispy. Carve the chicken and serve with the green beans and bacon.