Tuesday, June 16, 2015

It's Lamb time

Hey Guys!
 I had to come over and share the recipe to these Pan Seared Lamb Shoulders with Garlic Roasted Eggplant a very delish and filling combination. Which so happen to also be ingredients to a couple popular dishes in different countries such as Lamb Moussaka in Greece, Tas Kebap a popular soup in Turkey and an equally favored tasty Matzo Pie from Morocco, to name a few.

Oddly enough I am not a big lamb eater, only on occasion and whenever I am at a Greek restaurant, so this was a treat for me. The icing on the cake was that the lamb pieces were on special at my favorite meat market. Quick tip: if you can, walk around your grocery store and glance at the meat section early in the week like Monday-Wednesdays, sometimes there are reduce prices on great quality meats left over from the huge weekend crowd that shop.

The recipe goes as follows:
Garlic Roasted Eggplant
  •  1- Whole Eggplant cut into thick slices
  • 2-3 Pieces Garlic smashed and minced
  • 1/4c Olive Oil
  • Salt & Pepper
 In a pan place eggplant and toss salt on top, let it sit for 30 minutes. Pre-heat the oven to 350. In a bowl toss in olive oil, pepper and crushed garlic then mix with a fork, brush the pan with oil then brush both sides of the eggplant. Roast for 30 minutes or till tender. Remove from heat and set aside.

Pan Seared lamb Shoulder
  •  Lamb Shoulders
  • Salt & Pepper
  • 1/2t Oregano
  • 1/2 c Chicken Stock
  • 1/4c White Wine (can omit) or use Chicken Stock
  • 1/4c Olive Oil + 1/4c
  • 1/2 Onion Sliced
  • 1/2 Red Pepper
  • 1/2 Orange Pepper
  • 2-3 Cloves of Garlic
  • 2tbs Flour
In a bowl place lamb shoulder, salt, pepper, oregano, 1/2 the garlic, 1/4c olive oil toss and refrigerate over night. Heat a skillet add oil & garlic and toss till aroma, add onion and peppers then remove vegetables from pan. Sear both sides of the lamb shoulders in hot oil, about 3-5 minutes on each side, remove and set aside. Stir in white wine and scrape the bottom of the pan, turn up heat till a slight boil starts, reduce heat then add and flour and mix till paste forms. At this point add in chicken broth and slowly stir till smooth, heat should be on medium. Add in salt &pepper, taste bring to a slight boil then put lambs shoulders back in pan. Place heat on low for about 20 minutes, tossing half way. Add vegetables back into the pan. Once warmed grab a plate and enjoy.

Till Next Time,
Happy Manjè

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