Lamb meatballs with sun-dried tomato polenta

Don’t be sheepish, it’s easy

Originally appeared in the December 08, 2011 edition of the Southside Times.

Ah, meatballs—those savory spheres of gastronomic goodness.  But sometimes a subtle change of pace is nice.  With a slight deviation in your typical butcher-counter encounter, you could easily trade out the ground beef for something a little more exotic.  Lamb offers just enough personality to wake up a plate without overpowering your palate.  More after the jump: (more…)

Published in: on December 8, 2011 at 9:26 pm  Leave a Comment  
Tags: , ,

Grilled lamb chops with herb butter

Top chops

Originally appeared in the February 17, 2011 edition of The Southside Times.

Despite the prognosticating prowess of that woodchuck over in Punxsutawney, and notwithstanding the recent Midwestern warm-up, you may think it untimely to be discussing the grill.  Yet, with the proper equipment, there’s no season in which grilling is off limits.  More here: (more…)

Published in: on February 17, 2011 at 6:00 pm  Leave a Comment  
Tags: , , , ,

Dry Spice Rub for Lamb

Yield:  4 T.

Whether grilling or roasting, this is an ideal, multi-purpose dry rub for lamb.

  • 1 T. Garlic Powder
  • 1 t. Fennel Seed, bruised or crushed in mortar with pestle
  • ½ t. Thyme
  • 2 t. Freshly Ground Black Pepper
  • ½ t. Cayenne Pepper
  • 1 T. Paprika
  • 1 t. Oregano
  • 2 t. Rosemary
  • 1 t. Basil
  • ½ t. Kosher Salt

Combine ingredients and store in an air-tight container until use.

Published in: on June 24, 2010 at 2:27 am  Leave a Comment  
Tags: , , , , ,

Tutorial: Roasted Rack of Lamb Persillé

Shown here is a cleaned and “Frenched” lamb rack.  As I mentioned in this week installment of “Cooking with Clint,” both Trader Joe’s locations   (www.traderjoes.com/stores/index.asp) currently stock New Zealand lamb.

Each lamb rack contains eight ribs.  For this recipe, I’ve designated two chops per serving.  Next, preheat oven to 400ºF.

Season the chops with kosher salt and cracked black pepper.  In a medium-sized saute pan, sear both both sides of the lamb.  To protect the ribs from charring, it’s a good idea to wrap some aluminum foil around the bones.

Place the lamb in the oven, and begin roasting.  Meanwhile, prepare your persillade.  While the term persillade (payr-se-yad) may be used to designate any dish served with or containing parsley, its more commonly a combination of breadcrumbs, garlic, and parsley, used to coat meatsin particular lamb.

You might want to drizzle in just a touch of olive oil.  This is for color and to ensure the persillade sticks to the meat.

Remove lamb from oven and turn on the broiler.  The meat should be caramelized and just under your desired doneness (remember, the lamb is going back in the oven).

Smear softened butter over meat, and pack on the persillade.

Place lamb under the broiler until persillade is golden brown.

Remove lamb from oven and allow to rest for 5 minutes before slicing chops.  Serve with your favorite mashed potato recipe and vegetables.

Published in: on June 24, 2010 at 2:15 am  Leave a Comment  
Tags: , , ,