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Lamb baked in foil

I love lamb. This recipe is so yummy. I sear the chops at high heat in a pan with a little olive oil, then bake them in foil with some fresh fruit, vegetables, and herbs. The outside is crispy and the inside is juicy, thanks to the moisture from the produce.

An interesting point. I would have though lamb to be less fatty than beef and pork. However, according to my food resource book, it is less fatty than pork, but a little bit more than beef.

This recipe comes from the Silver Palate Cookbook. It serves 3.

Ingredients:

6 lamb chops

Salt and Pepper

2 kiwis

2 cups red or green grapes

1 bundle asparagus

1 cucumber

1/3 cup chopped fresh herbs (mint and parsley, or whatever you prefer)

Olive oil

Aluminum foil

Recipe:

Preheat oven to 350 degrees. Heat about a tablespoon of olive oil in a medium/large pan. Heat should be at medium-high temperature. Let the pan warm up for a few minutes. Be careful – it’s HOT.

Lamb Lamb

Now, salt and pepper both sides of the lamb. Brown in pan, over high heat, for about 2 minutes per side. Again, the pan is hot, so be careful of any oil spattering. If it’s too hot, turn the heat down a little.

Remove lamb from heat. Cut foil into six even pieces, large enough to wrap individual lamb, plus fruits and vegetable.

LambPeel and slice kiwis and cucumber.

Chop grapes in half.

Trim asparagus and cut into two-inch pieces.

Chop the herbs.

Place each lamb chop on their own piece of foil, and scatter fruits and vegetables on top and around. Sprinkle herbs on top.

Wrap the foil up into a tight ball, and put in oven to bake, either directly on the rack or on a baking sheet.

Bake for about 20-25 minutes, depending on how you like your lamb. I prefer mine pink, so I leave the lamb in close to 25.

Remove, unwrap, and enjoy! You can plate the meat with the fruits and vegetable, if you like.

Lamb

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