Roasted Rack of Lamb with Olive Tapenade with Chef Mina & Michelle Branch
This combination of rosemary and garlic are classic accompaniments to this roasted lamb. The lamb pairs wonderfully with our simple tapenade of briny niçoise olives, salty anchovies and olive oil.
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How to prepare a saddle of Lamb
Cleaning saddle of lamb:
Firstly remove the kidneys, liver, fat, tendons as well as the silver skin.
Removing the fillets:
Cut out the lamb fillets and fry them whole or as medallions.
Remove fatty layer:
Turn over the saddle of lamb and cut into the middle of the fatty layer lengthwise. Then pull off or cut off the fatty layer. Then remove the remaining fat, silver skin and tendons from the saddle of lamb, because they make the meat tough during frying.
Seasoning:
Season the back of the lamb with salt and pepper.
Frying:
Fry saddle of lamb in a roasting pan on both sides and add sage, oregano and rosemary. Place the meat on a baking tray and cook in a preheated oven at 160 °C for about 40 minutes.
Cutting off fillets:
Now cut the loin pieces off from the spine and ribs and cut them into slices.
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Rack of Lamb Nicoise - Market Kitchen
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
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How to pot roast a rack of lamb with vegetable and black olives
This week we learn how to pot roast a lamb rack with Provincial style vegetable and black olives. the recipe is called le Carré d'agneau à la niçoise. A simple way to cook lamb with vegetables
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????????INGREDIENTS????????
1 lamb rack
1 medium size zucchini
200 grams potatoes ( waxy or all round ) I used Dutch cream
200 grams tomatoes (peeled and seeded)
2 garlic cloves
1 small bay leaf
a few twigs lemon thyme
10 to 15 black olives.
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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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For people wanting to learn technique like in culinary school:
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Le garde manger:
Paul Bocuse Institute culinary book:
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The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Valerie Bertinelli's Grilled Lamb Pita Sandwiches | Valerie's Home Cooking | Food Network
Valerie loads up pita pockets with tender lamb, mediterranean salsa and hummus!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lamb Pita Sandwiches
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 30 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Kosher salt
2 to 2 1/2 pounds lamb stew meat, cut into 1- to 2-inch pieces, excess fat removed and discarded
Vegetable oil
1/2 cup red wine, such as Pinot Noir
One 14.5-ounce can diced tomatoes
2 vine tomatoes, seeds removed and chopped
Half a English cucumber, quartered and sliced
Half a white onion, sliced
1/4 cup chopped parsley
2 tablespoons chopped dill
1 tablespoon lemon juice (from 1 lemon)
4 to 6 pita pockets
One 10-ounce container hummus
1 head romaine lettuce, torn in half or in thirds
Kosher salt and freshly ground black pepper
Directions
Special equipment: electric pressure cooker
Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.
Cook’s Note
Save any leftover sauce from the pressure cooker as a base for making sauces, pasta, gravy, etc.
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Valerie Bertinelli's Grilled Lamb Pita Sandwiches | Valerie's Home Cooking | Food Network