Lamb breast came in my Ag Local box this month and I have to say it is now one of my fav cuts of lamb. My inspiration for this recipe came from BBC GoodFood. It is fatty and delicious!
1 TBSP vegetable oil
2 carrots, chopped
2 onions, chopped
3 garlic bulb, halved
small bunch thyme
2 bay leaves
1 breasts of lamb, skin removed
3 c white wine
4 TBSP Dijon mustard
1 c white breadcrumbs
1 tbsp olive oil
Heat oven to 375.
Heat the oil in a roasting tin and brown the carrot, onions, thyme, bay leaves and garlic on the stove over medium heat for about 5 mins. then lay the lamb on top, pour the wine and 1 c water, season well and cover tightly with a sheet of foil.
Cook the lamb, undisturbed, for 2½ hrs, then remove from the oven. Leave the lamb to cool slightly before pulling out the bones.
Pour the juices and veg into a small pan and keep warm. When ready to serve use a slotted spoon to remove.
Increase the oven to 425.
Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard. Pack over the breadcrumbs and drizzle with the olive oil. Bake for 30 mins until the crumbs are toasted and crisp.
This is a quick and easy gratin dish, perfect as a side or a main.
1 head of cauliflower
1 sweet onion
3/4 c ricotta cheese
2/3 c chicken broth
4 TBSP pecorino cheese, grated
Salt & pepper
1/2 c seasoned bread crumbs
Extra virgin olive oil
Preheat oven to 375F. Remove core and stem of cauliflower and pull apart the florets. Place them and the whole onion in its jacket on a parchment covered baking sheet. Drizzle sparingly with EVOO and season to taste. Mix with your hands.
Bake for 20-30min until fork tender. Turning over after 10-15 min.
Squeeze cooked onion from skin. Add to processor along with, cauliflower, broth, ricotta, 1/2 pecorino and blend to a smooth consistency.
Spoon into a casserole dish. Sprinkle crumbs and cheese over cauliflower and broil for 5 min until cheese is melted and crumbs toasted.
This recipe was inspired by Bon Appetite. I used my own tomato sauce and added some red chili pepper flakes to give it a little heat.
28’oz tomato sauce
8 garlic cloves, 2 finely chopped, 8
4 medium or 8 small eggplants (about 4 pounds), halved lengthwise
8 sprigs oregano
1 1/4 cu coarse fresh breadcrumbs
12 oz fresh mozzarella, torn into bite-size pieces
3 ozs Parmesan, finely grated
Preheat oven to 400°F. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1″ strip of skin around the cut edges. Place eggplants, oregano sprigs, whole garlic cloves in a large baking pan. Spray eggplants to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil and bake until eggplants are very soft, 40–45 minutes.
Toss breadcrumbs and 2 TBSP oil in a medium bowl. Transfer eggplants, oregano, and garlic to 2 large shallow baking dishes, placing eggplants cut side up. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25–30 minutes.
It’s the weekend so I want a fancy dinner and it’s the weekend so I want an easy dinner – here’s the result with some inspiration from several food blogs. I added some Proscuitto and truffle oil to make this more of meal. This would make a great starter for 4 – 6 people as well.
9 oz asparagus
2 TBSP golden raisins
salt and pepper
¼ c bread crumb
1/8 c toasted pine nuts
2 balls fresh Burrata cheese
6 slices proscuitto, torn
Truffle oil (optional)
Heat a non stick skillet over medium heat, add 1 TBSP olive oil and add the bread crumbs. Shake the pan vigorously, frying the bread crumbs for about 1 minute, or until light golden and crisp. Remove from the heat.
Snap the woody ends off the asparagus and discard. Blanch the asparagus spears in plenty of salted boiling water for 2, remove and divide among plates and season with salt and pepper. Sprinkle pine nuts, raisins, and proscuitto over the asparagus. Place burrata in the middle and sprinkle with toasted bread crumbs, drizzle a little olive oil to truffle oil over the top.
Serves 2 – 6.
If serving more than two carefully cut burrata and divide among plates.