Posts by tag: lamb

  • Beer-Marinated Lamb Skewers with Chimichurri Sauce

Beer-Marinated Lamb Skewers with Chimichurri Sauce

Posted on April 1, 2015
Category:

Oh hey, Easter is THIS Sunday. {insert feelings of un-preparedness}.

I swear I totally knew that at some point. But then I guess I forgot about the whole thing. I must have eaten one to many jelly beans, causing my brain to turn into a useless, sugary lump. Side note: I LOVE the black jelly beans. If you’re a hater, you can pick ‘em out and send ‘em my way!

So now here we are, just a few days from Easter, and I’m realizing that I haven’t brought you guys any lamb recipes. Until today. These Beer-Marinated Lamb Skewers with Chimichurri Sauce are my attempt to fix my embarrassing oversight.

Since we finally had a stretch of nice weather around here (punctuated by a day of snow, but let’s pretend THAT didn’t happen and never speak of it again), I decided to fire up the grill and cook some simple lamb skewers. But before these babies hit the grill, I let them take a little soak in some beer. Because beer + meat is always a good idea. Always.

Grilled-Lamb-Chimichurri-Sauce-1

I debated for a hot second about what type of beer would be best in this situation. Typically, I like to pair red meat for cooking with a beer that has dark, sweet undertones (think coffee, chocolate or caramel flavors). But since lamb has an earthy, almost grassy quality, I decided something hoppy would fit the bill. And yup. Totally hit the nail on the head. I used Rogue Ales Brutal IPA for this recipe, which I highly recommend. But you can certainly use your favorite hoppy beer of choice. It will be great!

And because we always (always!) need a sauce or topping of some kind, I whipped up a green-as-can-be chimichurri sauce. It’s really fresh and flavorful and I think you’re totally going to want to put it on everything that comes off your grill.

I like to buy a boneless lamb roast and cube the meat myself. But if you want to save yourself the trouble, you can look for lamb that is all ready cut (usually labeled “stewing meat”) or ask your butcher very nicely to do it for you!

Cheers,

Liz

Beer-Marinated Lamb Skewers with Chimichurri Sauce

Serves 4

Beer-Marinated Lamb Skewers with Chimichurri Sauce

Ingredients

  • For the Lamb
  • 2 lbs boneless lamb roast, cut into approximately 1 1/2-inch cubes
  • 2 garlic cloves, minced
  • 1 tablespoon honey
  • About 1 1/2 cups IPA beer
  • Extra-virgin olive oil
  • Salt
  • Black pepper

  • For the Chimichurri Sauce
  • 1 cup fresh parsley, packed
  • 1 cup fresh cilantro, packed
  • 1 tablespoon fresh oregano
  • 1 garlic clove
  • 1/2 tsp. lemon zest
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 2 tablespoons red wine vinegar
  • Scant 1/2 cup extra virgin olive oil

Instructions

  1. Marinate the lamb. Add the lamb cubes, garlic and honey to a large zip-closure bag. Pour in enough beer so the meat is just covered. Seal the bag and place it in your refrigerator for about 1 hour.
  2. While the lamb is marinating, make the chimichurri sauce. Add all of the ingredients, except for the olive oil, to the bowl of your food processor with the blade attachment. Pulse the mixture together a few times. Scrape down the sides of the bowl. Then add the olive oil and process until combined, scraping down the sides of the bowl as necessary. You want some texture to the sauce, so don’t over process the mixture. Transfer the chimichurri sauce to a small re-sealable container (mason jars work great here). The sauce can be stored for about 1 week in the refrigerator.
  3. Grill the lamb. Take the lamb out of your refrigerator and set it on the counter top to remove some of the chill. Pre-heat your grill to medium-high. Thread the lamb cubes onto metal skewers (or bamboo skewers that have been pre-soaked in water). Discard the marinade. Drizzle the lamb with a little olive oil. Season all sides with salt and pepper. Place the skewers on your pre-heated grill. Cook until the desired level of doneness (about 7-9 minutes total for medium), turning the skewers every couple of minutes so you get a nice char on all sides. Remove the skewers from the grill and transfer to a clean plate. Tent with foil to keep warm.
  4. You can either serve the skewers as is, or remove the meat from the skewers before serving. Spoon the chimichurri sauce over the grilled lamb before serving, passing any extra sauce at the table.
http://www.floatingkitchen.net/beer-marinated-lamb-skewers-with-chimichurri-sauce/
  • Rack of Lamb with Pomegranate-Coffee Sauce
  • Rack of Lamb with Pomegranate-Coffee Sauce
  • Rack of Lamb with Pomegranate-Coffee Sauce

Rack of Lamb with Pomegranate-Coffee Sauce

Posted on December 8, 2014
Category:

Disclosure: I received a SousVide Supreme and Vacuum Sealer for review. All opinions expressed are completely my own. I am grateful for opportunities like these. And I am forever and always committed to sharing quality recipes and products with you wonderful folks.

Rack of lamb on a Monday feels kind of decadent. But it’s December. A month pretty much dedicated to decadence. And since there is no turning back now, I figure I’m just going to ride this decadence train all the way to the end of the 2014. Are you onboard with that? Good. This is why we are friends.

And since we need to eat something decadent for our Christmas dinner, I made us Rack of Lamb with Pomegranate-Coffee Sauce. Trust me. You’re definitely going to want to serve this as part of your Holiday meal.

So this lamb. Decadent? Totally. But difficult? No way. Because I made this rack of lamb in my SousVide Supreme and it was a breeze! I dedicated a whopping 5 minutes to prep time on Day 1 to whisking up a few ingredients for the marinade and adding that marinade to the lamb. I spent another grueling 5 minutes on Day 2, seasoning and vacuum sealing the lamb. Then I let my SousVide Supreme do ALL the work while I had a cocktail (err…two cocktails) and a cookie (err…five cookies). Once my lamb was perfectly cooked and oh so succulent, I quickly created a sauce from the reserved marinade while I browned up the lamb in the broiler. By the time I served this to my guests, I was feeling like a total super hero. Winning at life.

If you don’t have a SousVide Supreme, you can certainly roast the marinated rack of lamb in the oven to your desired doneness (130-140 degrees Fahrenheit is medium-rare). But I can’t stress enough how much I L-O-V-E my water oven. It has been more versatile than I ever could have imagined. It makes my life easy. And it makes some mighty tasty foods! I would definitely consider asking Santa for one of these babies for Christmas!

Cheers,

Liz

P.S.: This post contains affiliate links, which means I make a small commission whenever you purchase a product(s) through my links. This in no way effects the final price of the product(s). Thanks for supporting the brands that I love and helping me to keep my little kitchen afloat. XOXO!

Rack of Lamb with Pomegranate-Coffee Sauce

Serves 4-6

Rack of Lamb with Pomegranate-Coffee Sauce

Ingredients

  • For the Lamb
  • 1 cup warm coffee
  • 1/4 cup brown sugar, packed
  • 1/4 cup balsamic vinegar
  • 2 cups pomegranate juice
  • 2 racks of lamb (about 2 lbs total), frenched
  • Salt and pepper
  • 2 sprigs fresh rosemary
  • 1 tablespoon butter

  • Special Equipment
  • SousVide Supreme
  • SousVide Vacuum Sealer and cooking pouches

Instructions

  1. Marinate the lamb. In a medium bowl, combine the warm coffee and the brown sugar, stirring until the brown sugar is dissolved. Stir in the balsamic vinegar and the pomegranate juice. Remove 1 cup of the marinade and reserve it for later (cover and store it in your refrigerator). Add the two racks of lamb to a large zip-closure bag and pour the remaining marinade over the lamb. Seal the bag and refrigerate the lamb with the marinade for at least 4 hours or up to overnight.
  2. When you are ready to cook the lamb, fill your SousVide Supreme with water and pre-heat it to 132 degrees Fahrenheit (55.5 degrees Celsius). Remove the racks of lamb from the marinade and pat them dry with a few paper towels. Season well with salt and pepper on all sides. Discard the marinade.
  3. Place the racks of lamb in the large cooking pouches, using a separate cooking pouch for each rack. Add a sprig of fresh rosemary to each pouch. Vacuum seal the pouches. Alternatively, you can use a zip-closure bag and use the displacement method to remove as much air from the bags as possible before sealing it closed. Submerge the cooking pouches in your pre-heated SousVide Supreme. Cover and cook for 2 hours.
  4. When the lamb is almost finished cooking, pre-heat your broiler and make the sauce. For the sauce, add the reserved 1 cup of marinade to a skillet over medium heat. Bring the marinade to a low boil and cook, stirring occasionally, for about 5 minutes, or until it’s reduced to about 1/3 of a cup. Don’t reduce it much further than that or it will become too sticky. Remove the skillet from the heat and whisk in the butter and 1/8 tsp. salt. Set aside.
  5. Carefully remove the cooking pouches from the SousVide Supreme and remove the racks of lamb. Place the lamb on a broiler-safe pan and place under your pre-heated broiler for 1-2 minutes per side, or until the lamb is nicely browned. Remove the lamb from the broiler and add the racks to the sauce in the skillet, turning to coat.
  6. Slice the racks into single or double chops and serve immediately. Pass with extra sauce.
http://www.floatingkitchen.net/rack-of-lamb-with-pomegranate-coffee-sauce/

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