Tag Archives: lamb

Vegetable Garlic Herb Lentils

With the colder weather finally creeping in down here, I have really been into hearty warming meals.  Lentils are my latest thing.  I have cooked them a lot of different ways, but this one is definitely the best.  It needs a bit more attention then just simmering in liquid because this recipe cooks it risotto style.  The outcome is amazing, and you won’t even notice that it is extremely heathy too!  I served these along a rack of lamb (cooked with same herbs), and it was the perfect combination.  Sorry the picture shows the lamb more then the lentils. – ts

3 1/2 tablespoons olive oil
1 yellow onion, finely chopped
1 medium carrot, finely chopped
1 cup Beluga lentils (or French green lentils)
1 bay leaf
1 cup red wine
2 cups chicken stock
Sea salt and pepper
1 full sprig fresh rosemary
3 large cloves garlic, sliced

  1. In a medium sauté pan, heat 1 1/2 tablespoons of the olive oil for one minute over medium heat. Add the onion and carrot, and sauté the vegetables until they are softened, 10 minutes.
  2. Add the lentils, sliced garlic, rosemary and bay leaf and sauté for 3-5 minutes more, coating all the lentils. Increase the heat and add the red wine. Bring to a simmer and cook uncovered, stirring, until the mixture becomes dry.
  3. Meanwhile, in a saucepan bring the chicken stock to a simmer, then turn off the heat and cover to keep warm. Add the warm chicken stock to the lentils (like cooking a risotto) 1/2 a cup at a time, letting the lentils absorb the liquid with each addition. Repeat, stirring the mixture constantly. After 30 minutes or so the lentils should be slightly chewy and tender. Season to taste with salt and pepper.
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Filed under Beans, Comfort food, Main Course, Party food, Side dishes, Veggies

Herb Rack of Lamb

Introducing Chef John!  The man knows his meat, and this recipe is just incredible.  I serve it with roasted potatoes, onion and fennel and shepherd salad (tomatoes, cukes, red onion, parsley, red wine vinegar and olive oil).  The meat must go on top of Tanya’s Tzatziki with extra for dipping. 

Chef John says: This is it for me… Strap me into the chair and let errrr rip because I’ll die happy if this is my last meal. Every element of this meal works so well together that I get weak in the knees just thinking about making it. Looking to “seal the deal”?? Well look no further my friend, I’ve got your golden ticket right here. -ts

Rack of lamb
Handful of herbs- rosemary, mint
2 cloves garlic minced
1-2 tablespoons olive oil
Salt and pepper

  1. Finely chop rosemary, mint and garlic and add to bowl with 1-2 tablespoons of good olive oil, whisk together.
  2. Preheat oven to 400
  3. Salt and pepper all sides of rack then rub herb and garlic mixture on every square inch of the lamb
  4. Heat a large saute pan on high heat for 5-7 min.
  5. Sear the fat portion and meat portion for 2 min each and then sear the ends for 1 min each.
  6. Put saute pan with lamb fat side up into oven for 25 min then remove and cover with foil.
  7. Let it sit for 10 min and serve on top of Tanya’s Tzatziki (yogurt dip)

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Filed under Main Course, Meat, Special Occasion