Rubbing lamb the right way

Most of the time, I just brush those cute little lamb loin chops with olive oil, salt and pepper, then grill them quickly over a hot fire. Crunchy on the outside and oh-so-tender on the inside.

But yes, I do mess with perfection, and this time, I'm very happy I did. The advantage to broiling the chops instead of grilling them is that you can keep the spicy crust on them and it won't flake off into the fire. So try these on a cold night when you don't feel like freezing outside to grill your chops.

Lori K's lamb rub
Makes enough coating for 6-8 loin chops

Ingredients
2 teaspoons dried basil
2 teaspoons dried oregano
1 tablespoon crushed fennel seeds
1 tablespoon coriander seeds or 1 teaspoon ground coriander
1 teaspoon dried thyme
2 teaspoons kosher salt
2 teaspoons black peppercorns
2 cloves garlic, peeled and smashed
2 tablespoons fresh rosemary leaves
2 tablespoons olive oil

Instructions

In a spice mill, grind everything but the last three items until blended, but not too fine. In a large mortar bowl, grind the rosemary and garlic. Add the other spices and mix well. Add enough olive oil to make a thick paste.

Spread on the lamb chops, both sides, pressing in the rub. Let stand for 15 minutes, then preheat the broiler for 15 minutes.

Grill close to the heat, 3-4 minutes each side (3 minutes for very rare, 4 minutes for medium rare). Very good with a sauce of sautéed mushrooms and caramelized onions.

Reggae curry - yeah!

A friend asked if I had any more lamb recipes, and yes, I do, but none are as amusing as this video of "Naked Chef" Jamie Oliver singing about how to make lamb curry.


via The Insider

A taste of India

Garam masala, the spice mixture that, despite regional and even personal variations, gives a lot of Indian food its punch, is a true time saver on weeknights for cooks who want something on the table fast but with an exotic touch. Here's a simple supper based on the traditional lamb dish dilli ka saag gosht.

Lori K's lamb and spinach sauté

Ingredients

1 pound ground lamb

1 large onion, chopped

1 tablespoon olive oil, optional

1 teaspoon garam masala, or to taste

6 ounces baby spinach

2 ounces (about 4 tablespoons) crumbled feta cheese

4 whole-wheat soft pitas or flatbreads

Instructions

Brown lamb in a large cast iron skillet. Drain and set aside. Sauté an onion, adding a tablespoon of olive oil if needed. When nearly translucent, add the spice and sauté another 2 minutes. Add the cooked lamb and the spinach. Cook until the spinach wilts, stirring.

Meanwhile, warm the pitas or flatbread between folds of a towel in the microwave. When the spinach is tender, put the meat mixture on half the bread (it will be folded over to be eaten) and sprinkle with the feta. Serve with a pumpkin or carrot soup, or a salad.

If you like your food on the salty side, salt the lamb before browning. But be aware that feta is also a bit salty.