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

Lamb Chops with Roasted Red Potatoes and Brussels Sprouts

Latin-Style Steak Sandwich

On February 17, 2021February 20, 2021 By Isobar ExpeditionsIn Recipes, South AmericaLeave a comment

Mention a steak sandwich to someone from the United States and they will most likely envision a Philly steak and cheese. Although we definitely enjoy that style of sandwich, it certainly isn’t the only style out there. In fact, we have had many different versions throughout our travels. The one that stands out the most to us was the one that we ate at the beach in Lima, Peru. It was a steak sandwich with avocado and a creamy sauce that was wonderful. We decided to do a variation on that sandwich with guacamole and Mexican crema. We stayed true to the Latin seasonings and served it on some really fresh rolls that we got from our favorite local sandwich shop. If you wanted to make it a little spicier, you could certainly add some jalapeño peppers to it as well. One of the keys to a good steak sandwich is cutting the meat really thin using a meat slicer if you have one or with a sharp knife. It is also important not to overcook the steak or it will become tough and chewy.

INGREDIENTS

12 oz Ribeye Steak – sliced very thin
1/2 cup Yellow Onion – sliced thin
1/2 cup Black Beans – rinsed and drained
1/2 cup Guacamole
1 cup Shredded Lettuce
1/4 cup Mexican Crema
1/2 tsp Ground Cumin
1/2 tsp Chipotle Chili Powder
1/2 tsp Granulated Garlic
3 tbsp Vegetable Oil
2 tbsp Mayonnaise
Salt and Pepper to taste
4 Fresh Rolls

INSTRUCTIONS

Spread the meat out on a large plate or platter. Combine the cumin, chili powder, garlic, salt and pepper (quantities are approximate and can be adjusted based on your taste) and sprinkle the spice mixture over the meat to be sure to season all of the steak slices. Let sit in the dry marinade for about 20 to 30 minutes in the refrigerator. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Put the black beans in the skillet and cook for about 5 minutes and then smash them to create a creamy texture. Heat the remaining 2 tablespoons of vegetable oil in a large skillet. Add the onions and cook until soft and translucent, about 3 to 4 minutes. Add the steak to the pan and cook for another 3 to 4 minutes or until the slices have only some pink left to keep them medium-rare. Do not overcook the steak. To prepare the sandwich, spread the black beans on the bottom of the rolls and cover the top bun with mayonnaise. Place the steak and onion mixture on top of the beans, spread guacamole over the steak, spoon some of the Mexican crema over the guacamole, then add shredded lettuce.

Arctic Char with an Asian-Inspired Glaze and Tangy Spinach

On February 10, 2021February 10, 2021 By Isobar ExpeditionsIn Iceland, Recipes2 Comments

When we were in Iceland, one of the things that we ate that hadn’t tried before was arctic char. It is a fish that is similar to salmon or trout, but it has a slightly different texture and taste. Because it is the type of fish that can stand up to bold flavors, we decided to create a soy, sesame, citrus marinade to glaze the char. Ensuring that the skin gets nice and crispy adds to the flavor as well as provides a different textural component to the fish. We served it with fresh baby spinach that we pan-seared in oil and seasoned with crushed red pepper flakes. It was a perfect accompaniment to the glazed arctic char.

INGREDIENTS

1lb Arctic Char – cut into two filets
4 tbsp Low-Sodium Soy Sauce
4 tsp Honey
1/2 tsp Sesame Oil
2 tbsp Fresh Orange Juice
1 lb Fresh Baby Spinach – stems removed
1/2 tsp Red Pepper Flakes – more if you’d like more heat
3 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

In a medium bowl, whisk together the soy sauce, honey, sesame oil, and orange juice until the honey is fully dissolved and the sauce is thoroughly mixed. Season both sides of the fish with salt and pepper and place them, skin-side up, in a baking dish and pour the marinade over the fish and let sit for 20 to 30 minutes in order to let the fish absorb the flavors. Heat 2 tablespoons of oil in a large skillet over medium-high heat and add the baby spinach. Cook the spinach until fully wilted, about 5 minutes, and stir in the red pepper flakes and season generously with salt. Add the remaining tablespoon of oil to a cast-iron skillet and heat to medium-high heat. Place the fish in the skillet, skin-side up, and cook for about 4 minutes and it releases easily and the flesh is slightly browned. Flip the fish to skin side down and add the marinade over the fish. Cook the fish for another 5 to 6 minutes and the skin is crisp while continuously basting with the marinade in the skillet using a spoon. To serve, plate the spinach and the place a filet of arctic char on top of the spinach.