Rosemary Garlic Leg of Lamb

Alright, alright. So, this is the worst possible time to post this recipe.
It's hot. It's humid. And the last thing you want to do is turn on your oven to roast a leg of lamb.

I understand. But, I can assure you that you'll want to bookmark it for another occasion -- or pin it to your Pinterest page. Because it's easy. And delicious. And the leftovers will give you fodder for some of the best lamb pitas you've ever eaten in your life.

Meet the garlic and rosemary infused leg of lamb -- one of the simplest and best recipes I've created in a long while.

Best of all, you probably don't need to measure anything.

I used a relatively small leg section for this recipe. It weighed about three pounds, which means that, at 20 minutes per pound, it took just over an hour to cook (I shot for an internal temperature of about 135, which is medium rare; you can go slightly higher if you want, but I'd encourage you not to overcook it).

The size of the leg isn't all that important here. But, the shape of the leg is.  You want a piece of leg that is approximately the same thickness all over -- which means it will cook evenly.

Equally as important is the rub, which you want to apply to the lamb the day before you roast it.

For my leg, I used about six garlic cloves, about 2 tablespoons chopped fresh rosemary, a teaspoon or so of salt, lots of freshly ground pepper, a splash of red wine vinegar, and an equivalent splash of olive oil.  You'll mix it altogether into a loose paste, and then rub it all over the lamb.  Be sure you poke a few holes in the fat and get the rub into all the nooks and crannies... you'll thank me later.

After the leg marinates overnight, you'll want to heat up some butter over medium-high heat in a large oven-proof skillet. When it melts and the foam subsides, you'll want to brown the lamb shank on all sides. While it's browning, you can preheat your oven to 350F.

When the lamb is browned, pop it right into the oven and leave it for around an hour, probing it with a thermometer to check its internal temperature for doneness.  Then, before carving, let it rest for 10-15 minutes. It will be the longest 10-15 minutes of your life... but I assure you, it's worth it.

Serve up with a nice saute of summer zucchini, onions, and cherry tomatoes sprinkled with fresh oregano and mint.

Makes you smile just thinking about it, doesn't it?
And for a moment, I'll bet you forgot all about the heat wave... at least we hope so!

©BURP!

Lamb Burgers with Figs, Caramelized Onions & Blue Cheese

Once upon a time... probably in late September... I spied a luscious looking pint of fresh Turkish figs at the market. And I was smitten.

For some (and maybe I should include myself here), figs are a nearly religious experience.  And it's no wonder. Succulent, sweet, and amazingly beautiful, the fig has a long history of adoration.  The fig tree was a common theme in the Bible, and the Egyptians considered figs to be sacred, often burying the dead with baskets of figs. Even the tale of how the infamous Mission figs made it to the U.S. has everything to do with the Franciscan monks from Spain who filled their pockets with figs and journeyed to San Diego, California to plant them.

Although considered a fruit, the fig is actually a flower that is inverted into itself. California fig season runs from Mid-May right into December -- though the peak of the season generally hits between July & September when all four varieties of figs (Brown Turkey, Black Mission, Kadota, & Calimyrna) are available.  Although they're widely available throughout the United States (thanks to the advances in food transportation -- both good and bad), we consider figs a special treat.  And because we can't grow figs ourselves here in Wisconsin, they have a particularly irresistible mystique.

I have a number of "favorite" ways to enjoy seasonal fresh figs -- wrapped with crispy bacon, chopped and added to cakes, or served simply with a dollop of Greek yogurt and honey. But, I also look forward to the opportunity to make these delicious burgers.

The burger itself is crazy simple -- a combination of freshly ground lamb, chopped fresh figs, a splash of balsamic vinegar, a dash of cumin, salt, pepper, and a bit of garlic. But, when the burger is topped with with caramelized onions and a bit of crumbled blue cheese -- wow. Reminiscent of a Mediterranean lamb stew with figs & red wine, these sandwiches were a treat that made us redefine what we think about weeknight burgers.

The sweetness of the figs & caramelized onions plays off of the rustic, assertive flavor of the lamb. And the saltiness of crumbled blue cheese makes every bite really snap.

Perfect with a side of crispy oven baked zucchini fries.

Lamb Burgers with Figs, Caramelized Onions & Blue Cheese
Baked Zucchini Fries


©BURP! Where Food Happens

Hyped Up Shepherd's Pie with Mushrooms and Greens

I haven't a single fond childhood memory of shepherd's pie.

It's not that my mother made BAD shepherd's pie.  Or even mediocre shepherd's pie.  The truth is, my mother never made shepherd's pie... or cottage pie... or even cowboy pie.  And I followed in her footsteps. Until sometime this fall.

I was inspired by the turnips at the farmer's market. They were gorgeous things -- all pretty and white, with the most perfect greens attached. I simply had to take them home with me, despite the fact that I had absolutely no idea what I'd do with them.  Fortunately for me, it was the weekend. So, I had plenty of time to sit and wait for inspiration to hit.

Turns out it didn't take long. I ran across a post written by Peter from Kolofagas about Shepherd's Pie.  He made that darned pie look so incredible, I could have just about eaten it right off the page.  And right then and there, I knew what we were having for dinner.

At this point, you're probably starting to wonder what in the world this has to do with my turnips... but, trust me, they were part of my vision. When it came to the turnips themselves, it's possible I envisioned them roasting alongside a well-seasoned, pastured chicken. They'd caramelize in all that lovely schmaltz and become the best thing since mashed potatoes.  But, the greens... why not create a shepherd's pie with some serious nutritional punch by throwing them into the mix?

And so, off to the kitchen we went. Chopped up plenty of vegetables -- onion, carrots, celery, garlic, and shiitake mushrooms.  Oh, yes, and we can't forget about those gorgeous turnip greens.

I sauteed the shiitake mushrooms in a bit of butter. When they were done, I set them aside and gave the vegetables a bit of the same treatment. When theys were just starting to soften, I added about a pound of local ground lamb, browning that up nicely. I threw in a dash of worchestershire sauce, and I added a couple of teaspoons of fresh chopped rosemary and thyme leaves.

Once the herbs were incorporated and I could smell them letting off their fragrant oils, I added a bit of flour to make a roux.  Stirred in about 1/2 cup of zinfandel, allowing the alcohol to dissipate, and then poured in about 1 1/2 cups of mushroom stock and tossed in a couple of bay leaves.

 

While the sauce was simmering, I whipped together my mashed potatoes and set them aside.
By then, the sauce had thickened up nicely and the flavors had really started to meld. I could tell simply by how everything smelled... but I took a quick taste just in case I needed to adjust the seasonings.

Determining that everything was just the way I wanted it, I added what a veg-head like myself would likely consider to be the Pièce de résistance -- those stunning turnip greens.  I should mention that any tender greens would work well here -- swiss chard, mustard greens, or spinach would all do nicely.   I left them in the stew just long enough for them to wilt (4-5 minutes, tops), stirred in the reserved mushrooms, and then I took everything off of the heat.

 

I poured it all into a large baking dish, spreading things out evenly.

 

And then I topped the whole mess with mashed potatoes.  I did go through the effort of fluffing the potatoes up a little bit with a fork before sprinkling on a liberal dose of paprika... and that went a ways in making things look a bit more appetizing.  But, I didn't go through quite the effort Peter did. He piped his potatoes on top of the pie so very beautifully, while I just slopped mine on, right out of the pan.  Some of you may judge me for this. But, I can assure you, the finished product (while it might have been lacking in the looks department) tasted just fine.

 

In fact, once everything has baked together for about 45 minutes, and the kitchen starts filling up with the aroma of the lamb, the veggies, and the intoxicating scent of the rosemary and thyme, you'll forget all about the fact that your potatoes aren't all that pretty.

 

The torture comes when you take the casserole out of the oven. Despite the overwhelming impulse to scoop right in and start devouring your humble feast, it's really a much better idea to allow the casserole to rest for 15-20 minutes before serving. It will be painful, but I assure you, you'll be glad you waited.

After a good rest, you can scoop that delicious mess into bowls.

 

And yeah, you can even garnish your bowl with a nice sprig of fresh rosemary.  It's a lovely touch -- but, like so many niceties, it's not necessary. In fact, the final product would be just as delicious eaten right out of the pan with a big fork.  But, that doesn't make for a very good photo op. Does it?

The reality is, if you're looking for good old-fashioned comfort food, shepherd's pie is where it's at.  If you're looking for a kicked up version with a bit of serious vegetable action -- this recipe does a pretty good job of delivering.  And hey, if you decide to make it on one of those cold winter's nights... invite me over for a bite. It would be difficult to refuse.

Hyped Up Shepherd's Pie with Mushrooms and Greens



©BURP! Where Food Happens

More Winter Grilling: Lamb Pitas with Cucumber, Feta, and Mint Yogurt Sauce

You know that little hole-in-the-wall Greek place on the corner that serves the fantastic gyros?  The one with the great fried eggplant, the killer cucumber sauce, and the really long line at the counter? Yeah -- those gyros. The ones that are just a little too salty, a bit too greasy, but somehow positively perfect on one of those nights when you don't feel like cooking?

Yeah, well, these aren't those gyros.
However, I'm going to urge you to keep on reading. These lamb pitas take a little bit of fore-thought. And definitely require more effort than take-out.  But, they're well worth it.  In fact, if you're the sort who loves a good gyro (but who would prefer to avoid all the salt and nastiness that are included with the ones from the gyro stand), I'd encourage you to make these sandwiches. At least once. It's so easy you don't even need a recipe.

You do need a few basics -- a pound or two of  fresh local lamb (we usually go for the meat from the leg) sliced into strips, a few sprigs of fresh mint, some fresh oregano, a bit of lemon juice, salt, and a nice flavorful olive oil.  Mix the lemon juice, salt, and olive oil together. Then chop the herbs.

Spread the herbs over the strips of lamb, turning them to distribute the herbs evenly.  Then, pour the lemon juice mixture over the top.  Allow the meat to marinate for at least 2 hours.  The trick with marinating the strips is to go long enough that the meat is seriously imbued with flavor -- but not so long that you're going to severely alter the meat's texture (lemon juice can be harsh that way).  So, you probably don't need an all-night marinade here... but definitely give the lamb a bit of time to linger in the seasonings.
While the meat is marinating, you'll want to thinly slice a small red onion and sprinkle it with a bit of red wine vinegar.  The vinegar takes a bit of the pungency out of the onions while imparting them with a nice vibrant kick.  When you're done, these onions make a great addition to salads, sammiches, and the like (if you're me, you might even decide to eat them straight out of the bowl).

After you marinate your onions, you might also want to throw together a bit of yogurt sauce for your lamb pitas.  Take a cup of greek-style yogurt (or regular whole milk yogurt that's been drained for a couple of hours through a coffee filter), add about 2 T red wine vinegar, 3 T chopped mint, and about 1/2 tsp of salt. Stir to combine. Then, go ahead and slice some cucumber. 

You can also crumble some feta cheese.  And, if it weren't the middle of January here in Wisconsin, you can be sure I'd suggest you slice up a few garden fresh tomatoes as well.  But, honestly people, winter tomatoes scare me. So, we're not even going there.

Before you know it, it will be time to deal with the lamb again.  Take the lamb strips and weave them onto skewers. Set them aside on a baking sheet until you've got your grill nice and preheated.


Then, place them on a hot grill -- preferably on an outdoor charcoal grill. Although you can place your kebabs under the broiler, or brown them up on a grill pan inside, I really love firing up a nice hot outdoor grill on a cold winter afternoon.  The air temperature might be frigid, but the smell of that grill reminds me of warmer days -- and it tends to give my mood a bit of a boost.

Regardless of the method, direct heat is best here, since the thinly sliced lamb will cook quickly. You want the outside to sear nicely, while the inside remains tender.  Aim for medium rare on the kebabs, since they'll cook a bit more even after you take them off the grill.

If there are two of you, one of you can grill while the other throws together a delicious salad -- romaine lettuce, some of those chopped cucumbers and marinated red onions, a few kalamata olives, and a bit of red wine vinaigrette with plenty of garlic and oregano. Top everything off with a few crumbles of feta cheese, just for good measure.

When the lamb is cooked and the salad is assembled, you can start putting together your gyros.  Peef likes his loaded up with lamb, cucumbers, onions, tzatziki, and feta cheese... but you can make yours however you like.  Any way you look at it, your sandwich will rival anything you can get at that greasy little gyro joint...

.. and no matter how you load up your sammich, you're bound to be saving some serious fast-food calories at the same time.

And who can really argue with that?


©BURP! Where Food Happens

Lamb Burgers with Rosemary Onions & Feta

We're big fans of spring lamb, so we were ecstatic to find naturally raised local spring lamb at our co-op -- from our hometown (Kewaskum) no less. So, we decided to celebrate by making burgers.

These burgers featured fresh rosemary from our herb garden in addition to locally raised ground lamb and delicious buns made by a local bakery. The caramelized onions with rosemary gave them a sweet element. And the sourness of yogurt really took these over the top.

Lamb Burgers with Rosemary Onions & Feta Cheese



©BURP! Where Food Happens

Pastitsio

We were inspired by the bounty of eggplant this week -- a few Japanese varieties from our CSA, as well as an Udalumpet and a Florida Highbush from our own garden. So, we decided to make a Greek-inspired main dish casserole. For those of you who can appreciate moussaka, this will be a real treat (it's what inspired the dish -- so its resemblance is no accident). Vegetarians can add zucchini and tofu crumbles in place of the lamb for a vegetarian main dish (we'll do that another day, for sure!).

Pastitsio
This Greek pasta dish is reminiscent of moussaka
Serves 6-8
INGREDIENTS:
2 T olive oil
1 onion, finely chopped
3-4 cloves garlic, finely chopped
1 T + 1 tsp cinnamon
1 tsp ground allspice
1 T dried oregano ( 2 T fresh, chopped)
Black pepper
Salt
¼ cup Italian flatleaf parsley, chopped
28 oz tomatoes, in their own juices
1 lb ground lamb
1 cup red wine
6 T olive oil
6 cups eggplant, cubed (2 medium)
1 medium red pepper, chopped

CUSTARD:
2 cups milk
½ stick butter (2 oz)
3 small garlic cloves
¼ cup flour
¼ cup feta, crumbled
1 cup Gruyere (Swiss) cheese, grated
¾ cup cottage cheese, drained for 20 minutes
1 tsp nutmeg, ground
5 large eggs

8 oz penne (or other tubular pasta), preferably whole wheat
½ cup dried bread crumbs

Heat olive oil over medium-high heat. Saute onion and garlic until soft (about 5-6 minutes). Add ground lamb. Cook until lightly browned. Add red wine and boil until reduced by ½. Add tomatoes. Simmer for 10 minuites. Add cinnamon, allspice, oregano, pepper, salt, and parsley. Simmer for 30 minutes, or until almost all liquid is evaporated.

While sauce is simmering, heat 3 T olive oil in large skillet. Saute eggplant until golden brown, in batches, until all is cooked. Drain on paper towels. Saute red pepper until tender. Set eggplant and pepper aside.

Mix feta, gruyere, and cottage cheese together with nutmeg. Set aside.
Beat eggs with whisk until light yellow and frothy.
Preheat oven to 350ºF

Melt butter with garlic over medium heat. When melted, add flour and stir until golden, about 2 minutes. Add milk ½ cup at a time, stirring until combined after each addition. Bring to a boil. Take off heat. Add cheese to milk mixture. Stir until cheese is melted. Add 1/3 egg mixture to milk mixture. Whisk until incorporated. Then, add remainder of egg mixture. Stir to combine.

Cook pasta according to package directions. Drain; mix pasta with lamb mixture.

Grease 9x13 baking pan or casserole dish. Add ½ eggplant mixture to pan. Pour lamb/pasta mixture over top. Layer rest of eggplant over top of lamb mixture. Pour egg/milk/cheese mixture over top. Top with bread crumbs.

Bake at 350º for 50-60 minutes, or until custard is set. Allow to sit for 10-15 minutes before serving.

©BURP! Where Food Happens

Lamb burgers with succulent fresh figs

So, we've been busy here in the kitchen of BURP!

It all started with a trip to the grocery store on Monday, when we spied the first fresh mission figs of the season. The deep purple beauties were absolutely perfect -- ripe and succulent, with little sign of bruising. This is a relative rarity here in Wisconsin -- which is far from the growing regions of the fabulous fig. So, we were enthralled, and decided that we HAD to buy them. Lo remembered something about a lamb recipe she'd run across that used fresh figs, so we picked up a pound of ground lamb as well -- figuring we'd put our heads together and think of something for dinner that evening.

After much discussion, Peef and Lo decided to make lamb burgers. What to do with the figs? Well, why not chop them finely and add them to the patties? Despite any of the trepidation we first felt about the fruit/meat combo, it turned out that this was a brilliant plan.

These babies are our favorite lamb burgers so far! They are juicy and flavorful. And the figs, paired with a bit of bleu cheese, provide a great sweet-salty contrast that takes them over the top. YUM.

Lamb burgers with fresh figs
1 lb ground lamb
1 tsp ground cumin
2 cloves garlic, minced
1 tsp salt black pepper - to taste
splash of balsamic vinegar
4-5 fresh figs, chopped

crusty rolls
bleu cheese (we used buttermilk bleu)

Combine all but figs in a medium bowl and work lamb with your hands to combine. Add the figs and mix gently until well incorporated. Form ground lamb into four patties, and allow to sit at room temperature for about 15-20 minutes.

Heat grill pan or charcoal grill to medium-high. Grill burgers for 4-5 minutes/side (medium to medium rare) -- or until cooked to your liking.

Serve burgers on a nice, crusty roll topped with crumbled bleu cheese.



©BURP! Where Food Happens