Dinner4Two Coffee Rubbed Lamb
Steak House Worcester - Chuck's Steak House & Margaritagrill Restaurant - Auburn, MA
Chuck's Steak House & Margaritagrill in Auburn, MA. A quick talk with the owner about what makes this restaurant a favorite in Worcester, Grafton, Shrewsbury, Holden, Charlton, and the Auburn area.
Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)
Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!
Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.
Kew Palace:The Royal Kitchens of Kew by speaker Dr Lee Prosser. London luminaries series 4
This talk by Kew Palace is the ninth in the London Luminaries series 4 entitled the Royal Kitchens of Kew.
In 1818, when Queen Charlotte died at Kew Palace, the Clerk of the Royal Kitchens locked the doors and never came back. The spaces were used as residences and storage for the next two centuries until Historic Royal Palaces completed a restoration project in 2011. Lee Prosser, Buildings Curator at Historic Royal Palaces will explain how these spaces were brought back to life and what they can tell us about food and drink at Kew Palace.
Dr Lee Prosser is curator – historic buildings at Historic Royal Palaces, responsible for Kew Palace, Kensington Palace State Apartments and Hillsborough Castle in Belfast. He was part of the team which re-presented and conserved Kew Palace in 2006, and latterly was curatorial lead on both the restoration of the royal kitchens in 2011 and the Great Pagoda at Kew in 2018.
The Thames west of London has been the resort of royalty, aristocrats, artists, writers and wealthy property owners for centuries. As well as building elegant villas, they developed gardens which provided a feast for the senses and supplied food for the table.
In our own times, issues of the sustainability of food production and equity of its distribution are hot topics. In this series of 14 talks, we explore how food was produced and consumed in the past by our Luminaries to help inform discussions on the future of food and drink. Much food was produced locally; great houses such as Chiswick House and Fulham Palace had their own kitchen gardens and Alexander Pope boasted of the sources of his meat supply: ‘To Hounslow Heath I point, and Banstead-Down, / Thence comes your Mutton, and these chicks my own.’ Yet modern luxuries such as tea and coffee stretched supply chains around the globe. Wining and dining also provided hosts with opportunities to display their hospitality and particular taste through the choice of menu and table setting.
This varied banquet of 14 talks thus also explore cultural dimensions of food and drink.
Day 6 Post 4 Legacy Lessons
Join food historian Regina Sexton now as she explores the wonderful world of the 18th and 19th century country kitchen.
Roasted Lamb Shoulder || Slow Roasted Lamb Shoulder || Dinner Recipes || Mutton recipes
This slow-cooked lamb shoulder will be the most tender, flavourful lamb roast you've ever tasted! Stuffed garlic, spices and herbs fills this lamb roast with excellent flavour and adds a subtle aroma to the lamb sauce.
Preparation time: 10 mins
Cooking time: 3.5 -4 hours
Serves: 4-5
Ingredients
1.2kg lamb shoulder (bone in)
2 tbsp olive oil
1.5 tsp salt
7-8 Garlic cloves
2 onion, halved
3 garlic cloves , cut into slivers
2 sprigs rosemary
1 cup water +- 1/2 cup
1/2 tsp Oregano
1/2 tsp Thyme
1 Mild chilli powder
1/2 Black pepper
1/2 Turmeric
1/4 Nutmeg
GRAVY
Left over juices, onion, garlic from pan(remove some fat)
1 tbsp flour
1.5 to 2 cups beef stock (or 1 cup red wine + 1 cup water)
Salt and pepper
#lambroast #christmas #dinner