Two Variations of Roasted Spring Lamb with Orange and Herbs

Hollyhocks

Spring has sprung all over Israel and after a rather sad period in my life, I am basking in the beauty of nature’s bounty. Over the past few weeks, Mr BT and  I have travelled to the north and south of the country visiting dairies, wineries, open markets, flower shows and renewed my spirits and zest for life. I think my father would be a bit annoyed with me for taking so long to post, but I just wasn’t ready until now.

Before Pesach, I bought two 1/4 lambs (shoulder and ribs) which I didn’t have a chance to cook during the holiday, but I found two great opportunities to roast them: the Shabbat after Pesach and Yom Ha’atzmaut (Independence Day). Over the years, I have made some very interesting lamb dishes: some of them from recipes I found and some inventions of my own. These recipes are a collaborative effort between Mr BT and me. Oranges go beautifully with lamb, because they cut the fattiness of the meat, so the first lamb shoulder was marinated in wild and farmed oranges, rosemary, garlic and mustard and the second one was marinated in za’atar, rosemary, garlic, anchovy, and mustard.

I used wild oranges for the first recipe that we collected from trees near where we live. These trees are a natural hybrid that grow wild by the side of the road leading to our village and are sourer than regular oranges, in fact too sour to eat as they are or to drink the juice.

Lamb Shoulder with Oranges, Rosemary and Garlic

Slow Roasted Lamb with Wild Oranges, Rosemary and Garlic

Serving Size: 6

1 quarter lamb (shoulder and ribs), approximately 6-7 kilos (13 - 15 lbs)

2 medium farmed oranges, quartered

3 medium wild oranges or 3 large lemons, quartered

1 head of fresh garlic (if available) or regular garlic

2 heaping tablespoons seedless Dijon mustard

2 large sprigs fresh rosemary, leaves only

1/2 cup freshly squeezed orange juice

1/4 cup olive oil

1 teaspoon salt

1 teaspoon pepper

Place all of the ingredients in a food processor and pulse until the mixture is still slightly chunky. Do not puree.

Place the lamb in a roasting pan and marinate it for 2 hours, turning it over after one hour.

Cover the lamb with aluminum foil and put in a preheated 150C (300F) oven for approximately 6 hours or until the meat is fork-tender.

http://www.baronesstapuzina.com/2012/05/05/two-variations-of-roasted-spring-lamb-with-orange-and-herbs/

On Yom Hatzmaut, we brought the second lamb dish to our friends Cassia and Massimo’s house. Massimo is a Florentine who is also an avid cook and wine lover in true Italian and Florentine fashion. He makes delicious jams, the best limoncello I have every had, and his pasta dishes would make all Italians cry with joy. I will post more about this dinner in my next post. Mr BT and I always enjoy travelling around Israel with them looking for interesting food places to visit and just hanging out.

Slow-Roasted Lamb with Wild Oranges, Za'aatar and Anchovies

Slow-Roasted Lamb with Orange, Za'aatar and Anchovies

1 quarter lamb (shoulder and ribs), approximately 6-7 kilos (13 - 15 lbs)

1-/12 heads of fresh garlic (if available) or regular garlic

3 tablespoons of fresh za'atar or fresh oregano

1 small jar anchovy fillets in olive oil

1/2 cup olive oil

3 heaping tablespoons seedless Dijon mustard

2 tablespoons balsamic vinegar

3 large sprigs fresh rosemary, leaves only

Juice of 3 medium oranges

Juice of 1 lemon

1/4 cup pomegranate molasses

1 teaspoon salt

1 teaspoon pepper

Place all of the ingredients in a food processor and pulse until the mixture is still slightly chunky. Do not puree.

Place the lamb in a roasting pan and marinate it for 4hours, turning it over after 2 hours.

Cover the lamb with aluminum foil and put in a preheated 150C (300F) oven for approximately 1-1/2 hours and then 120C for 6 hours (I cooked it overnight) or until the meat is fork-tender.

http://www.baronesstapuzina.com/2012/05/05/two-variations-of-roasted-spring-lamb-with-orange-and-herbs/

Mina de Maza

I hope everyone that had or went to a seder last night enjoyed themselves. My macaroons and Mr. BT’s haroset were a hit at our family seder. Tonight I made matza balls and a Sephardic meat pie that is found in Egyptian, Turkish, Balkan, and Italian Jewish homes. One of my colleagues suggested that I make a Mina for Passover. I had never heard of it and when he sent me the recipe I knew I had to try it. It is not difficult to make and I made it this evening, but you can make it ahead and heat in the oven before serving.

I slightly adapted a recipe from Janna Gur’s  The Book of New Israeli Food. It called for pine nuts, which I love, but they were 30NIS/8USD for 100 grams (3.5 ounces) at the supermarket and I couldn’t bring myself to pay that much for them. Frankly, I have never seen them priced so high. I also wanted to make it with ground lamb, but at 169NIS/46USD a kilo (2lbs), I told the butcher “thanks, but no thanks”.

I added walnuts in place of the pine nuts and ground veal in place of the lamb. It was still delicious and I think I prefer the walnuts in this dish. I will definitely make this next Passover.

Mina de Maza - Matza Pie

Serving Size: 8

Crust:

8-10 matzas

1/2 cup olive oil, for brushing

Filling:

4 tablespoons oil

2-3 medium onions, finely chopped

3 cloves garlic, chopped

700g (1-1/2lbs) ground beef or lamb

Salt and pepper

2 teaspoons cinnamon

1/2 teaspoon allspice

4 eggs

1-2 medium new or white potatoes, cooked and mashed

1/2 cup chopped walnuts, roasted

1/2 cup fresh parsley

3/4 cup chicken stock

Soaked Matza

Dip the matzas in a bowl of cold water for a minute. Wrap the matzas in a moistened kitchen towel and leave for 10-15 minutes.

Fry the onions in the oil until they are golden. Add the garlic and the meat and continue to cook until the meat is cooked through. Add the salt, pepper, cinnamon and allspice and remove the pan from the burner. Cool slightly, and add the eggs, mashed potatoes, walnuts and parsley. Mix well.

Preheat the oven to 180C (350F).

Mina de Maza

Grease a 24cm/12inch diameter round baking dish. Brush the wet matzas on both sides with a little olive oil and arrange 4 or 5 on the bottom, draping enough over the sides to later cover the filling. Spoon half of the meat mixture into the baking dish and flatten. Cover with a layer of matzas and top with the remaining half of the meat. Fold the matza draped over the side of the dish to cover the filling and brush with oil.

Mina de Maza

Place an additional matzo on top and brush with oil, too. Bake for 25-30 minutes or until golden brown. Remove from the oven, ladle the soup over the pie, and return to the oven for another 5 minutes. Cool slightly and invert on a plate before serving.

http://www.baronesstapuzina.com/2010/03/31/mina-de-maza/

Passover Preparations 2009

Spring is in the air and that  means it is time to start preparing for Passover, which begins on 8 April. I am not going to be doing a lot of preparation this year, but I have gathered a few interesting recipes for you to consider for your own meal. First, here is a link to all of my Passover recipes from the last couple of years. And, here are some interesting ones for you to try:

Italian Passover recipes from Chef Chaim Cohen and Dr. Eli Landau

Kodredo Relleno al Forno (Roast stuffed lamb with egg/lemon crust)

Slow Roasted Lamb Shoulder with Almond-Mint Pesto (Omit the cheese from the recipe)

Syrah-Braised Lamb Shoulder with Olives, Cherries and Endives

Roasted Poussins with Pomegranate Sauce and Potato Rösti

Bolo de Amêndoa (Almond Torte) from David Leite

Walnut Date Torte

Baked Apples Marsala

I will add more as I find them.

Mimi at Israeli Kitchen is having a Pre-Passover Cooking Event. Email her recipes for your favorite Passover dishes – any variety, savory or sweet – and she will cook and blog about the most interesting ones. See her blog for more details.

Liddle Lamzy Divey

My father used to sing the Little Lamzy Divey song to us when we went on long driving trips to Florida. I used to love singing that song and it was always one of my requests. The lamb dish I made for Shabbat reminded me of the song.

Mr BT surprised me with dried sour apricots that he bought in a spice shop on Levinsky street in Tel Aviv. Levinsky street is filled with spice shops and delicatessens with delights from Turkey, Greece, Romania, etc. I love cooking sweet and savory dishes with sour apricots because they have a much stronger apricot flavour than Mediterranean apricots. I grew up using sour apricots and was very upset when it became more difficult to find them.

I had some lamb in the freezer begging to be cooked, so I decided to make a deliciously fragrant Moroccan tagine with dried sour apricots and olives. Even if I say so myself, the dish was a triumph.

I used Suri olives, which many people here call Syrian olives, that Mimi from the Israeli Kitchen gave me for this recipe. They are small green, bitter olives, with a large pit that are high in oil content and excellent for producing olive oil. The interesting thing about these olives is they are not Syrian at all, they are actually Lebanese and are named after the town of Tyre (Tzur in Hebrew). Over the years, the pronunciation changed, and it is now pronounced Suri, meaning Syrian in Hebrew. I love their crunchy bitter taste and they were a perfect choice for this dish.

The earliest machinery for crushing olives and the oldest surviving olive trees were discovered in Israel. The oldest olive oil jars, dating back to 6000 BCE, were found in Jericho.

Today, olive groves cover more than 200,000 acres, from the mountains of the Galilee to the Negev desert. The largest concentration of olive groves are in the north of the country. The average harvest for the production of olive oil is about 6,000 tons, but current consumption is double that amount, meaning that we also have to import olive oil, primarily from Spain, Italy and Greece.

Each of the main communities here: Jews, Arabs, Druze and Circassians, cultivate olives. Israeli olive oil is considered to be more aromatic, more strongly flavoured and full of character than the more delicate European olive oils.

Lamb Tagine with Sour Apricots and Olives

4 pounds bone-in lamb shoulder or neck, or 2-1/4 pounds boneless lamb stew meat, cut into 2-inch chunks

4 garlic cloves, minced

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon sweet paprika

1 teaspoon ground ginger

1 teaspoon ground cumin

2 large yellow onions, peeled and quartered

2 cinnamon sticks, each 2 inches long

Large pinch crumbled saffron

1-1/4 cups dried apricots, sliced

1 cup cracked green olives, pitted and sliced if desired

1/3 cup halved almonds, toasted

Cooked couscous, for serving

Chopped parsley or cilantro, for garnish

Trim excess fat off lamb. Put meat in a deep Dutch oven or cast-iron pot with the garlic, salt, black pepper, paprika, ginger and cumin. Rub spices and garlic evenly all over meat.

Thinly slice onions, then mince enough of them to yield 1/2 cup. Add minced onion to the pot with the lamb; reserve onion slices.

Place the pot over high heat and let cook, turning meat on all sides, until spices release their scent, about 3 minutes. You need not brown the meat. Add 3 cups of water to the pot (it should come 3/4 of the way up lamb), along with cinnamon and saffron. Bring to a simmer, then cover the pot. Braise for 45 minutes.

Turn meat, then top with onion slices. Cover pot and braise for at least another hour and a half, or until lamb is very tender. Use a slotted spoon to transfer meat to a bowl, leaving broth and onions in pot.

Place pot back on the stove over high heat and add 3/4 cup apricots and the olives. Simmer broth until it reduces by a third and thickens slightly, about 10 minutes. Return the lamb to the pot and keep warm until serving. (Tagine can be prepared 4 days ahead; chill, then remove fat and reheat before serving.)

To serve, chop remaining 1/2 cup apricot slices. Put couscous in a serving bowl and top with almonds and chopped apricots. Pile the tagine in center of couscous and garnish with herbs.

http://www.baronesstapuzina.com/2009/01/31/liddle-lamzy-divey/

 

2nd Wedding Anniversary Dinner

December 30th was my 2nd wedding anniversary and we decided to wait until the weekend to celebrate. I try very hard to keep politics out of my foodblog, but I will say that even though terrible things are happening around us, we still felt we should celebrate our anniversary by making a nice meal. We have postponed birthdays and other special events over the years, but decided that we could have a comforting and quiet meal at home. We hope that the fighting will stop soon and that we can find some way to make peace with our neighbors.

The meal that we made had an unintentional color theme of brown. Brown is really not one of my favourite colors, but in this case, it was represented by one of my favourite meats that I rarely have a chance to eat, lamb. The supermarket near my home has been running a special on lamb for the past month and it is such a great deal that we decided to buy some. The butcher explained that a meat company has bought large quantities of lamb on the hoof and is marketing the meat both through selected supermarkets and directly to hotels and restaurants, making it possible for us to buy young lamb at a great price.

We more or less followed a recipe from Nigella Lawson for “Moroccan Roast Lamb”. This recipe is very simple, you make a simple marinade that you rub on the meat and let it marinate overnight. The main ingredient of the marinade is ras al hanout, a spice that I have a love affair with and have used in numerous dishes that I have posted on this blog. It is such a versatile spice that you can use in both savory and sweet dishes.

We served this with a steamed artichoke and vegetarian brown rice maklouba (rice layered with courgette and eggplant), which is a layered rice dish that I made a while ago with chicken. For dessert, I made a chocolate and chestnut torte that was light and airy. It was a perfect meal to celebrate actually eight years with my partner for life. Mr. Baroness Tapuzina has brought a great richness to my life and I love him very much. Thank you for a very interesting eight years, here is to many more to come.

Moroccan Roast Lamb

Serving Size: 6

Adapted from Forever Summer by Nigella Lawson

2kg (4.4lbs) lamb shoulder

2 tablespoons ras al hanout

Juice of two lemons

3 tablespoons olive oil

3 cloves garlic, crushed

2 cups of red wine

Mix all of the above ingredients except for the red wine and make incisions all over the lamb shoulder. Using your fingers, push pinches of the mixture into the incisions and then rub the remainder of the marinade all over the meat. Place in a large freezer bag or some other covered container and marinate the meat in the refrigerator overnight.

Take the meat out the refrigerator and let it come to room temperature.

Marinated Lamb Ready for the Oven

Heat the oven to 200C (400F). Place the meat in a covered clay pot or foil covered roasting pan, add the red wine and roast for 20 minutes. Turn the oven down to 160C (325F) and roast for 2-3 hours until falling off the bone. Drain the fat from the sauce and serve over the lamb.

http://www.baronesstapuzina.com/2009/01/04/2nd-wedding-anniversary-dinner/

torta morbida di castagne e cioccolato

Rich Chocolate and Chestnut Cake
Torta Morbida di Castagne e Cioccolato
From La Cucina Italiana, December 2008
Serves 12

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