Q: rack of lamb simple recipe, 2.4 Lb
3 years ago
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Your Favorite Simple Main Dish Recipe
Comments (12)I second Dill with roasted chicken. I can eat it every day. I was going to say braised beef short ribs, but then re-read that you wanted 'simple'. Then I saw Ann_T's post on Lamb shanks and figured it couldn't hurt to add it. So here it is followed by some real quick meals to prepare. BEEF SHORT RIBS I am totally in love with beef short ribs. What an amazing taste - absolutely heavenly. Doesn't fit well into my low-fat diet, but it's ok every once in a while. This is one of those dishes you can add/change the ingredients to suit your taste. Here's the one I used last: BRAISED SHORT RIBS OF BEEF Serves 4 3 T. Flour 2 t. Salt Pepper to taste 2 t. Rosemary 4 lbs. Beef short ribs, rinsed and dried Vegetable oil 1 C. Chopped onions ¾ C Chopped celery 2 C. Chicken stock boiling (can substitute chicken broth) Preheat oven to 300°. Combine flour, salt, pepper, and rosemary. Dredge ribs in seasoned flour. In skillet, heat 2 T. oil and add onions and celery, sauté for 5 minutes. Transfer vegetables to heavy Dutch oven with lid. Add 2 T. oil to skillet and brown ribs on all sides. Add extra oil as needed. Transfer ribs to Dutch oven. Add boiling chicken stock to ribs and cover tightly. *Bake 2.5 hours. Skim off excess fat and reduce gravy until thickened. *Alternatively: Simmer ribs slowly on stove top. Baked Flounder Coat a cookie sheet (jelly roll pan) with a thin coating of oil. Place in pre-heated, 400° oven for 5-8 minutes. Dredge the fish in flour, then beaten egg white, then a mixture of fresh (or store bought) breadcrumbs, panko (Japanese breadcrumbs), garlic and onion powders, a pinch of cayenne pepper, salt, and fresh grated parm cheese. Press crumb mixture so that it sticks to the fish. Lay fish on heated cookie sheet, top with a spritz of oil, and bake for 15 minutes, or until the fish is golden brown. Stuffed Chicken Cutlets For each serving, pound a chicken cutlet to even thickness. Layer with salt, pepper, Swiss cheese (I like Jarlesburg), ham, and optionally, a stalk of asparagus. Roll up and tie with string at each 1" interval (make sure the ends are tied tight so that the filling doesn't ooze out during cooking) and dip into beaten egg whites, then seasoned breadcrumbs. Place in a baking dish to which you add 1 cup or so of chicken broth. Bake at 350° for 45 minutes. ======= This is fast a very flavorful: GIANFRANCO'S PASTA 16 Oz. Pasta (Penne, Rigatoni, and bowties work well) 4 Links Sweet sausage 10 Oz Mushrooms, sliced 1.5 C Grated Parmesan-Reggiano cheese Prepare pasta according to directions (Penne, Rigatoni, and bowties work well here)- make sure not to overcook. Meanwhile, remove sweet sausage from casing and saute in a fry pan, breaking it up as it cooks. Slice mushrooms and add to cooking sausage until they are both well cooked - keep warm. When pasta is done, drain (reserve some pasta water) and toss with sausage/mushroom mixture and grated cheese. Add some of the reserved cooking water if pasta seems dry. Just one more then I'll shut up: Grilled Pork Tenderloin I buy pork tenderloins at Costco. They come two packages to a pack. Each package contains 2 tenerloins. For 3 people, I make 2 tenderloins. Just rub with your favorite dry rub (or marinate in your favorite sauce) and put on a hot grill for about 25-30 mintues. I take them off when the internal temp reaches about 150°-155°....See MoreRECIPE: looking for simple meatless recipes
Comments (7)I've got a few family recipes. Of course, my family is Greek, so the flavors might be different from what you're used to. But, on the other hand, they might be an interesting change. Briami (Baked Summer Vegetables) A variety of summer vegetables, baked in olive oil. A simple, tasty, and nutritious casserole. Use as a main dish or a delicious vegetable side dish. Vary the vegetable depending on what is available. 1 pound summer squash (zucchini, crookneck, patty pan, etc.) 1 pound eggplant 1 pound potatoes 2 onions 1 - 1 pounds tomatoes (fresh or canned) ½ - 1 cup olive oil Salt and pepper to taste 1 cup chopped parsley ½ 1 cup water, hot 2 green peppers (optional) 2 cloves garlic, minced (optional) I cup buttered breadcrumbs (optional) ½ cup grated Parmesan cheese (optional) ÂScrub squash and cut off ends; cut in ¼ inch slices or in 1 inch chunks. ÂScrub eggplant and cut off ends; cut into ¼ inch slices. (Eggplant may be salted and set aside on paper towels to absorb moisture for at least 30 minutes. Rinse well before adding to casserole.) ÂWash and peel potatoes; cut in ¼ inch slices. ÂPeel onions; cut in ¼ inch slices. ÂWash, peel and cut tomatoes into slices (roughly slice or chop canned whole tomatoes). ÂIf using peppers, wash, remove seeds and cut into strips. ÂBeginning with sliced potatoes, layer all vegetables in a large casserole. ÂSalt and pepper each layer of vegetables lightly (If eggplant slices have been pre-salted, do not salt eggplant layer.) ÂAdd olive oil and hot water. ÂCover and bake at 350° for 60 minutes. ÂIf desired, sprinkle with buttered breadcrumbs and grated Parmesan cheese. ÂUncover and bake for an additional 30 minutes. ÂLet stand uncovered 10-15 minutes before serving. For a complete vegetarian meal, serve with hearty bread slices and a fresh salad. May be served hot, warm, room temperature, or even cold. Fasolakia (Greek Stewed String Beans) A flavorsome combination of green beans stewed in a tasty tomato sauce. Simple, healthful, and delicious. A wonderful holiday alternative to the usual cream soup based green bean casseroles. 2 pounds string beans, fresh or frozen 2 onions, chopped 2  4 cloves garlic, minced ½ cup olive oil 1 - 8 ounce can tomato sauce ¼ - ½ cup fresh parsley, chopped 1-2 teaspoons mint 2 potatoes, peeled and cut in 1-2 inch chunks 2 carrots, sliced 1 cup water or broth 2 teaspoons salt Pepper to taste ÂIn Dutch oven, sauté onion lightly in olive oil. ÂAdd tomato sauce, string beans, and remaining ingredients. ÂCover and simmer over medium heat for about 60 minutes or until all vegetable are tender. ÂCheck after 30 minutes; add more water or broth if necessary. ÂStir occasionally. Serve hot or room temperature. Patatosalata (Greek Potato Salad) Fresh, lively, and bursting with flavor. This salad brightens any meal and is a delicious alternative to the typical mayonnaise-laden versions. 2  2 ½ lbs. wax potatoes (white, Yukon Gold, or red) ½ cup extra virgin olive oil Juice of 1- 2 large lemons 1 red onion, finely diced 1 cup finely chopped fresh parsley 1 teaspoon dried Greek oregano (optional) Salt and Pepper to taste ÂFinely chop onion and parsley ÂIn a small bowl, combine olive oil, lemon juice, oregano (if used), parsley, 1 teaspoon salt and onion. Mix well and set aside. ÂWash potatoes well. ÂAdd potatoes to a large pot of boiling, lightly salted water. Cook potatoes at low boil for about 15 - 20 minutes, or until potatoes are just tender. Do not overcook. ÂDrain water and let potatoes cool slightly to touch. ÂWhen slightly cooled, peel and cut potatoes into slices or large dice (If desired, leave skin on red potatoes). ÂPlace potatoes in a large bowl; add dressing and season with additional salt and pepper to taste. Toss to coat. ÂCover bowl and refrigerate for several hours or overnight. Stir every once in a while to redistribute dressing. Macaronia me Voutyro (Pasta with Brown Butter Sauce) Simple yet delicious. Browned butter, tender pasta, and sharp, tangy cheese. A real treat for pasta lovers everywhere. 1 pound. spaghetti or other pasta ½ pound butter (1 cup/2 sticks)* ½ cup grated dry Mezithra** or Parmesan Salt and pepper to taste ÂFill a large deep pot 3/4 full with water. ÂAdd salt and bring to a rolling boil. ÂAdd pasta slowly, without breaking the boil. ÂCook until al dente, following package directions; stir frequently. ÂDrain well in a colander and return to pan in which it was cooked. ÂWhile pasta is cooking, melt butter and heat to a deep golden brown. ÂWatch it carefully; it burns quickly and suddenly. ÂPour browned butter over drained pasta in pot. ÂAdd half the grated cheese and toss well to coat. ÂAdd salt and pepper to taste. ÂSprinkle each serving with the extra grated cheese. ÂServe with additional grated cheese and freshly ground pepper. *If desired, substitute ½ cup very light olive oil for half of the butter. **If using Mezithra cheese, substitute ½ cup sweet, unsalted butter to cut down on salt content. Melintzanosalata (Roasted Eggplant Salad) Deliciously different! A perfect appetizer spread with crackers. 1 large eggplant 1 medium onion, finely chopped 2 garlic cloves, finely minced or crushed ¼ cup chopped parsley ¼ cup olive oil ¼ cup wine vinegar or lemon juice (juice of 1 lemon) Salt and pepper to taste ÂPlace whole, washed eggplant in greased baking pan. ÂBake at 350° oven 60 minutes, until soft. Allow skin to turn black so as to give a smoky flavor to the salad. ÂAllow eggplant to cool off a bit so you can handle it. ÂSlice the eggplant down the middle and scoop out the pulp. ÂPut the eggplant pulp on a cutting board and chop it up finely. ÂLightly sauté chopped onion and garlic in olive oil. ÂIn a bowl, combine the chopped eggplant, onion and garlic mixture with all the olive oil, and vinegar or lemon juice. ÂSalt and pepper to taste. ÂCover and refrigerate for at least 1 hour. ÂAdjust seasonings if necessary. Serve with pita bread, flat bread, or whole wheat/sesame crackers (like Ak Mak). Spanakorizo (Spinach and Rice) A peasant dish thatÂs perfect for vegetarians. Simple and tasty! ¼ cup olive oil ½ cup parsley, chopped fine 1 medium yellow onion, chopped fine 1 bunch green onions, chopped 2 - 4 cloves garlic, finely chopped 1-teaspoon mint 1-teaspoon dill weed 2 teaspoons oregano 1½ - 2 cups water 1 8-ounce can tomato sauce 1 teaspoon salt and pepper 2 bunches spinach, washed, dried, stems removed, chopped (or 2 packages fresh spinach [stems removed] or 2 packages frozen chopped spinach [thawed and squeezed dry]) 1 cup white rice ÂIn a large saucepan place the oil and heat it on medium high until it is hot. ÂAdd the parsley, onions, and garlic. ÂSauté the ingredients until the onions are soft and translucent. ÂAdd the rice and sauté for a few minutes, stirring constantly. ÂAdd the water, tomato sauce, salt and pepper; bring to a boil. ÂMix the ingredients together thoroughly so that everything is well combined. ÂCover and simmer the ingredients until the rice is almost tender, approximately 15 minutes. ÂAdd water as needed. ÂUncover and stir in the spinach. ÂCover the pan and continue cooking on very low heat, about 5-10 minutes, until the spinach has wilted and all the liquid has been absorbed and the spanakorizo is tender, not mushy. ÂAdjust seasonings. ÂCover and let stand for at least 10 minutes before serving. Serve Spanakorizo with grated Parmesan cheese and/or plain, unflavored yogurt. Variation: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced leeks (white and green portions) for the spinach and add with the liquid. Leeks need longer cooking time. Omit green onions. I know you said you eat a lot of beans already, but this is a classic Greek bean soup recipe. It just might be different enough to try: Fasolada (Greek Bean Soup) Comfort foodÂGreek style! Thick, hearty, and full of vegetables. Peasant food fit for a king! 1 pound dry beans (great northern, lima, garbanzo, black eye pea, lentil) 1 onion, chopped 2Â3 stalks celery, chopped 2-3 carrots, chopped 2 4 cloves garlic, minced 1 pound lean ground beef or lamb (optional) 1Â2 bay leaves 1 teaspoon oregano 1 8 ounce can tomato sauce ¼ cup olive oil Salt and pepper to taste 2  3 quarts water Dry Bean Preparation: Great Northern/Lima/Garbanzo: ÂRinse beans ÂSoak beans oOvernight Soak Method  In large pot soak 1 lb. beans overnight in at least 2 quarts water oQuick Soak Method  Combine 1 lb. beans & 2 quarts water in large pot. Heat beans & water to boiling. Boil 2 minutes. Remove from heat, & let stand for at least 1 hour. ÂDrain soaking water & rinse beans ÂAdd 2 quarts water ÂCover & bring to boil ÂReduce heat to simmer ÂCook for 45  60 (or longer) until beans are just tender (not mushy) Black Eye Pea/Lentil (no soaking necessary): ÂRinse beans ÂAdd 2 quarts water ÂCover & bring to boil ÂReduce heat to simmer ÂCook black eye peas for 45  60 minutes until just tender (not mushy); cook lentils for 30  40 minutes until tender. Canned Bean Preparation: ÂUse equivalent to four (4) 15 oz. cans of desired beans ÂDrain & rinse beans ÂAdd 1½ quarts water Soup Preparation: ÂLightly sauté chopped onion, celery, carrots, and minced garlic in olive oil. Cover and cook over medium heat until just tender (not mushy). Do not brown. Â(Optional: brown ground beef/lamb; drain well). ÂAdd vegetables (with oil) & meat (if used) to prepared beans (approximately 6  8 cups prepared beans). ÂAdd salt, pepper, bayleaves, and oregano (dry beans will require more salt than canned beans). ÂAdd tomato sauce. ÂAdd additional quart water, if desired. ÂCover & bring to boil ÂReduce heat to simmer ÂSimmer for 30  45 minutes. ÂTaste & adjust seasonings This soup tastes even better reheated the next day; it also freezes well....See MoreLOOKING for: Lamb Shoulder Recipe
Comments (7)Lamb shoulder is most often used for stewing, Woodie. Most recipes call for two pounds, more or less. So you should be OK. Alternatively, you can grind it, and use it that way. Here are a couple of recipes: Tagines are stews found throughout North Africa, but especially in Morroco, where a special cooking pot, also called a tagine, is used. Tagine of Lamb with Pumpkin, Veggies & Fruit 2 lb stewing lamb, roughly chopped 4 garlic cloves, chopped fine 2 sm onions, coarsely chopped salt 1 tsp cayenne 4 tbls vegetable oil 1 tbls turmeric 8-10 large tomatoes, peeled & diced 1-2 red chilies (optional) 1 tbls raisins 1 lb pumpkin, peeled & coarsely chopped (Butternut subs) 2 lb green beans, halved Juice of half a lemon Preheat oven to 350. Combine the meat, garlic, onions, salt, pepper, oil, turmeric, tomatoes and chillies in a deep baking dish. Mix well. Cover and bake about 45 minutes. Add raisins and cook another 15 minutes. Stir in the pumpkin, beans, and lemon juice, cover again, and cook an additional 1- 1 1/2 hours untio meat is tender. Serve hot with cous cous or saffron rice. Source: A Taste of Africa Throughout the Mid-east, ground lamb is make into balls and fingers and cooked like kabobs. I adapted one such approach to make lamb patties, which are served on a platform of sweet potato and topped with a yoghurt aioli. Here it is: 2 lb ground lamb 1 cup coarsely chopped parsley 2 large onions, chopped 1 tsp salt 1 tbls Baharat* oil for cooking 1 cup yogurt 3-4 plumb garlic cloves, minced 1 tbls fresh mint, chopped, plus more for garnish Sweet potatoes cut in slices about 3/8 inch thick and trimmed even.** Brown Sugar Olive oil Combine meat with the parsley, onions, salt and Baharat. Scoop up double tablespoons of the mixture and shape into patties about a half inch thick. Cook over a charcoal fire, 2-3 mintues per side. Set aside to keep warm. Alternatively, cook in a skillet with just a film of oil. Boil sweet potatoes until tender-crisp. Drain. Brush with oil, sprinkle with brown sugar, and pop under the broiler until sugar is carmalized. Combine yoghurt with the garlic and mint. To assemble, lay a sweet potato round on a plate. Center a lamb pattie on it, and top with a dollop of the aioli. Garnish with a small sprig of fresh mint. *Baharat is one of many spice mixes endemic to the Mid-east. This one comes from the Gulf States: 1/2 cup black peppercorns 1/4 cup coriander seeds 1/4 cup cassia bark (cinnamon) 1/4 cup cloves 1/3 cup cumin seeds 2 tsp cardamom seeds 4 whole nutmegs 1/2 cup ground paprika Put all ingredients except nutmegs and paprika in a blender or spice grinder. Grind to a powder. You might have to do this in batches. Grind the nutmegs. Combine the nutmeg and paprika with the other spices. Store in an airtight container. If you can't find whole nutmegs, substitute 1/4 cup powdered. **I really like consistent, uniform plating with this dish, so use a cookie cutter to make all the potato rounds the same size. This is not a crucial step by any means....See MoreKAW Q? Spareribs...
Comments (35)So I cooked 'em. With frazestart's recipe, as I mentioned above. With about an hour left of 4 hours at 250F, I felt they were tough. So I added water covered 'em and did the final hour. I actually turned them off went to bed, so they cooked that final covered hour and .. um .. "rested" until I got up. Well, they're very tender. Boy are those babies greasy! I'm grateful I know this because most cooked out, but ew. The flavor is reminiscent of a pork roast, which is cool but kinda boring. I don't have to touch them to eat them because they are that tender now. I don't like to touch my food. It turned out there were two racks in that bag, so I'll be chowing on ribs for a while. I might even add, oh, say, a little BBQ sauce. I'm wondering if that intense meat flavor I am looking to replicate are SHORT not spare ribs?...See More- 3 years ago
Thanks so very much, all of you.
I won’t have time to do it tonight, so perhaps tomorrow. The lamb is enclosed in that tough plastic vacuum sealed (?) wrapping. I can see some of it, but it seems as though there is a lot more rack than meat. (a lot of the online photosmshow a very meaty roast, by contrast.
Here’s another question. Since DH isn’t crazy for lamb, I wonder if I should separate the roast into chops, then I could cook a couple now and freeze the rest for another time. As we do not have a quick flash freezer, I might get larger ice crystals (although each chop would not be very thick.
When I spotted the lamb roast in the Aldi flyer, I did not notice that it was a rack. DH did the shopping. I would have been fine with just a chunk of something ”lamb.”
I have never bought meat at Aldi’s and have never cooked a rack of lamb. 
3 years agolast modified: 3 years agopetalique thanked carolb_w_fl_coastal_9/10- 3 years ago
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- 3 years agolast modified: 3 years agopetalique thanked carolb_w_fl_coastal_9/10
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- 3 years agolast modified: 3 years agopetalique thanked carolb_w_fl_coastal_9/10
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