Tagged with lamb

Steak Temperature Chart for Sous-Vide

Steak Temperature Chart for Sous-Vide

When cooking sous-vide, you have perfect control over how done the meat is going to be. But it does require you to know what temperature corresponds with how you like your steak done. And so I prepared the above chart for you. You can look at what the meat will look like in the photo, … Continue reading

Lamb Korma

Lamb Korma

My recent short trip to India inspired me to try and cook some more Indian food. After the success of Shahi Salmon, I decided to try my hand at Lamb Korma. It is similar because it also has a creamy sauce made with yogurt and tomato. If you are new to Indian food, too, I … Continue reading

Lamb and Fennel Sous-Vide

Lamb and Fennel Sous-Vide

Lamb and fennel are perhaps not a very usual combination, but it does work. In this dish both the lamb and the fennel are cooked sous-vide. A flavorful piece of lamb is cooked sous-vide with yogurt and fennel seed. The fennel cooked sous-vide is briefly grilled to add some more flavor as well as some … Continue reading

Lham Lahlou (Algerian Sweet Lamb) Sous-Vide

Lham Lahlou (Algerian Sweet Lamb) Sous-Vide

Once again food blogging has introduced me to something new. In this case Algerian Ramadan cuisine, which I had read about on La Petite PaniĂšre. Although the Ramadan is already finished for this year, this dish sounded so intriguing that I wanted to try it anyway. Lham (meat) Lahlou (sweet) is lamb stewed in a … Continue reading

Breaded Lamb Chops (Costolette di Agnello Impanate)

Breaded Lamb Chops (Costolette di Agnello Impanate)

Lately I’ve been getting a lot of inspiration from three Italian food blogging ladies that I follow. Even though I like to experiment with different cuisines and techniques, Italian home cooking always stays closest to my heart. In this case it was Marina who shared her recipe for breaded lamb chops, which she always prepares … Continue reading

Lamb Scaloppine with Balsamic and Roasted Eggplant

Lamb Scaloppine with Balsamic and Roasted Eggplant

Happy Easter everyone! With Easter we celebrate Spring by eating eggs and lamb. Recently I posted a recipe for veal scaloppine with balsamic, and blogging buddy Kathryn aka Anotherfoodieblogger commented that it could also be made with lamb. I really liked that idea, especially since I had purchased some lamb loin fillets and had not decided … Continue reading

Chinese Hot Pot

Chinese Hot Pot

Have you been wondering what I made with the Chinese chicken stock? Well, here it is: Chinese hot pot (also known as Mongolian hot pot), a festive dish that is delicious, healthy, and surprisingly easy to prepare for such a feast. As always, it is worth making your own stock. Raw meat, seafood and vegetables … Continue reading

Lamb Shank with Eggplant and Yogurt

Lamb Shank with Eggplant and Yogurt

This recipe is best when cooked sous-vide, but it is also great to prepare in the oven. The two sauces are what take it over the top. Even if you don’t like lamb or you don’t cook sous-vide this post is worth reading, as the delicious yogurt sauce will also work with other dishes. It … Continue reading

Breast of Lamb Sous-Vide

Breast of Lamb Sous-Vide

Breast of lamb is a cut of lamb I had never prepared before. It is interesting that similar cuts from different animals can have completely different names. In this case, breast is to lamb what belly is to pork. The difference with pork belly is that breast of lamb is of course thinner and smaller. … Continue reading

Lamb-Eggplant-Potato Mosaic

Lamb-Eggplant-Potato Mosaic

Usually I am a substance over form kind of guy, but this time around I went for the look — without forgetting about flavor of course! The flavors in this dish are a classic combination: lamb, rosemary, eggplant, and potato. I decided to cut all ingredients into cubes of roughly equal size, and serve the … Continue reading

Pea & Lamb Soup

Pea & Lamb Soup

Thanks to the new ‘Flashback’ feature on this blog and to the enthusiasm of Shanna of Curls and Carrots, it is time for another international food blogging project. Recently I featured Classic Dutch Pea Soup as a Flashback from two years ago, and Shanna commented she wanted to prepare a variation of the recipe. I … Continue reading

Ham of Lamb with Salt-Roasted Beetroot

Ham of Lamb with Salt-Roasted Beetroot

Usually I first pick a dish and then the wine, but for the antipasto for this year’s Christmas dinner I did it the other way around. A friend of ours had brought a sparkling red from the Loire region, made from cabernet franc. I thought it would be great with the ham of lamb that … Continue reading

Lamb and Eggplant Meatballs

Lamb and Eggplant Meatballs

Just a week after returning from my cooking on the boat adventure I have another challenge lined up, as we are participating in the gay pride canal parade in Amsterdam this Saturday and that requires a lot of preparation. As a result, I’m not cooking very elaborately this week and nothing that I haven’t blogged … Continue reading

Lamb Chops ‘Scottadito’

Lamb Chops ‘Scottadito’

I already blogged about lamb chops ‘scottadito’ (“burn your fingers”) in March. Back then I prepared them in the oven, but thought they would be better on a griddle or on a charcoal grill. I now tried the griddle and it turns out I was right: because of the higher heat they get a nicer … Continue reading

Lamb and Goat Cheese Roulade

Lamb and Goat Cheese Roulade

Summer has finally arrived and that means it time for grilling, or BBQ as we call it. For me grilling is strictly a charcoal thing, as a charcoal fire is hotter and imparts more flavor than a gas grill. Most grilling done in the Netherlands is very ‘low brow’, with cheap meat from the supermarket, … Continue reading

Lamb Shank Sous-Vide

Lamb Shank Sous-Vide

The amount of flavor in meat is determined to a large extent upon the amount of work that muscle had to do, and so shanks are very flavorful. Unfortunately muscles that do a lot of work also become tough, so there is often a choice between tender meat with a light flavor (such as tenderloin) … Continue reading

Leg of Lamb Steak Sous-vide

Leg of Lamb Steak Sous-vide

Good food can be surprisingly easy to prepare, especially if you have sous-vide equipment at your disposal. You could also make this with a regular oven though, but you’ll have to pay more attention to getting the meat cooked just right. Lamb is one of my favorite meats, with rack of lamb one of my … Continue reading

Lamb a Scottadito

Lamb a Scottadito

Easter is the celebration of spring, and in Italy this means eating eggs and lamb. Even though it is snowing and Easter is colder than Christmas this year and therefore there is no suckling lamb available yet, I am following that tradition by preparing Abbacchio a Scottadito. This is a piatto tipico from Lazio, the region of … Continue reading

I didn’t know Shawarma could be that good

I didn’t know Shawarma could be that good

Shawarma (or shoarma as it is called in the Netherlands) is Middle-Eastern way of preparing meat with spices on a vertical spit, which is subsequently served in pita bread with salad and garlic sauce. It is a fast food staple around the world, and not something you’d expect to read about on a foodie blog such … Continue reading

Lamb Stew with Polenta

Even though I’ve been cooking out of Biba Caggiano’s “Modern Italian Cooking” for 15 years now, I still haven’t tried all of her recipes. One of them was “Lamb Stew with Small Onions and Carrots”. I thought it would be perfect for the cold winter weather we’ve been having, and I was right. The stew … Continue reading