Orange Glazed Lamp Chops


Orange marinating lamb chops 225x300   Orange Glazed Lamp Chops

Orange-marinating lamb chops

Inspired by another post by a good friend, Dinner Party: summer rolls, snails, smoked trout, shrimp, lamb loin chops and potatoes, and driven by a budget that cannot use generous amounts of Grand Marnier, I decided to try my own orange glazed lamb chops.

This marinade was easy.

2 medium/large lamb chops
2 tbsp olive oil
a handful of fresh rosemary
1 tbsp hot sesame oil (this will vary depending on your taste buds. It packs a punch)
2 cloves garlic
1/2 cup chopped leek
salt
pepper
juice from a 1/2 orange (save the other half for the cooking stage)

marinating lamb chops 300x225   Orange Glazed Lamp Chops

marinating lamb chops

Combine all of the ingredients in a covered shallow dish. Evenly distribute the ingredients on the meat and shake the container. Re-rub-shake every 15-20 minutes for about an hour.

After about an hour, your meat is probably room temperature, and ready for the frying pan. I’m still learning lamb, but I think my method is working. I turned my burner on high. No oil was needed in the pan because I used it in the marinade.

I seared each chop for about one minute on each side. Then I turned the burner down to medium and cooked them for 5-7 minutes on each side. For the last turn, squeeze the juice from the other half of the orange. “They” say you should let the meat sit for five minutes before you cut into it. Again, I’m new with lamb, but the meal was phenomenal. See for yourself 😉

orange marinated lamb with roasted veggies 300x225   Orange Glazed Lamp Chops

orange-marinated lamb with roasted veggies

 

 

August 4, 2011
Food, Recipe

 
 

Keftedes (Greek meatballs with mint)


by

Greek Week continues!

I had a hankering for Keftedes, which is probably in part related to the overgrowth of mint in my yard. I rarely crave meat, but I wanted to have these again.

Unfortunately, the keftedes I desired call for ground lamb and beef combined, yet the local Giant had no ground lamb nor were they allowed to grind it “as per health regulations” :(.

Instead I settled for sirloin steak, which I had the butcher grind for me (once).   I wanted something lean, as there is nothing more disgusting than biting into a bit of gristle or fat in a piece of sausage or a meatball.. ew.. there was hardly a trace of fat on these.

Here are the ingredients:

  • 2 slices white bread, torn into pieces
  • 1/2 cup (almond, or other) milk
  • 5 cloves garlic
  • 1.5 cups minced leek (or onion if you dare)
  • 1 cup chopped fresh mint
  • 2 teaspoons salt
  • ground black pepper to taste
  • 1 pound ground beef
  • 4 eggs

Method:

Preheat oven to 350 deg.

Moisten the bread pieces in milk. Set aside while you prepare the rest.

Add minced garlic and leek, mint, salt, and pepper to the ground beef in a large bowl

Add the moistened bread and eggs to the mixture and combine with your hands to make sure it is evenly blended.

Form mixture into 1.5″ balls and place on a cookie tray or baking dish.  (Another option is to dredge meatballs in flour / or not, just smash them flatter,  and fry them completely or partially.  Baking is healthier, but you get a tad more flavor by frying them.)

Bake for approx 30 minutes or until meatballs are cooked through.  Some fat dripped out, so you might want to bake these on a roasting pan or tray to make them even healthier.  I just pulled the meatballs off without any of the fat around them.

Add more mint for more flavor!

 

May 4, 2011
Food, Recipe

 
 

Dinner Party: summer rolls, snails, smoked trout, shrimp, lamb loin chops and potatoes


Had a dinner party for 9 people last weekend. Fine wine and dine with some fine people in my life 🙂

I’ve never had endives before. They are bitter in its raw form. For pairing I chose basil and tomato, just to play it safe. Who doesn’t like a classic combination? And because I had a mixed crowd of meat eaters, seafood eaters and a muslim, I had to come up with a combination appetizers to please the crowd. Hence there were a plate of basil tomato smoked trout on endive and a plate of basil tomato pancetta on endive. Besides those, I also threw in some mini vietnamese summer rolls in there to ‘borrow time’ (cooking main courses!). Earlier on that day, I came across some cute little snails on sale at H mart. I had to try them and make the dinner a little exotic AND of course I had 4 newcomers to my dinner party…so I felt like shocking them with some snails!

Main courses of the night were Malaysian/Singaporean (even this Malaysian is confused about the originality of this dish lah) chilli shrimps or other Chinese/Hongkongese call it ketchup shrimps. The other main course served was Grand Marnier rack of lamb cooked to medium raw…medium, in my twist of my own ‘angry sauce’. I grew up eating lamb with a hint of orange and I think they make a great combination as you know how gamey lamb could get. Orange mellows the lamb-yness down a notch.

Some people missed dessert. Nothing particularly special…just some oranges (duh!) and red bean mochi ice cream.

 

 

May 2, 2011
Food

 
 

Main course for 1st al fresco dining 2011-rack of lamb


2011 03 18 19 05 32 90 300x168   Main course for 1st al fresco dining 2011 rack of lamb

Grand Marnier Glazed Rack of Lamb

main course for the evening was rack of lamb with the sauce recipe that shall be remained a secret. mash potatoes with caramelized red onions. robert mondavi’s napa valley cabernet sauvignon 2007 brought by the lovely lady.

March 24, 2011
Food