Lamb Ragu

So I had a little dinner party last night. We had another couple over (Mr & Mrs M) for some delicious lamb ragu (new recipe). I love braising meat. Braising takes what could be a tough piece of meat and turns it into tender mouthwatering deliciousness.

It is helpful if you have all your ingredients together before you start any recipe. You will need 2 lbs of chunked up lamb meat (lamb shoulder works well), 2 medium onions cut into large pieces,3-4 peeled and large cut carrots, 8 cloves of peeled and smashed garlic, 3 sprigs of fresh rosemary, 3 tlbs of fresh sage, 1 28 oz can of crushed tomatoes, 2 cups of red wine (something hearty), salt, pepper, fat for frying, dutch oven with lid and a large skillet for frying.

Start by browning your lamb in your very hot pan. I used two pounds of lamb shoulder that I cut up in big chunks and removed most of the fat. Salt and pepper your meat. You will also have to cook the meat in batches (no overcrowding) you want the meat to brown, not simmer. I used bacon grease for the frying, but you could easily use anything you have on hand.

Get it really brown. When it is really brown remove the meat from the pan, turn the pan down some and add the 2 medium chopped onions.

Caramelize those onions until they are soft and golden in color. Then add the carrots, 3 Tlbs. of chopped fresh sage, 8 cloves of peeled and slightly smashed garlic and some more salt and pepper.

Cook for roughly ten minutes. Don't burn your sage.

Next add two cups of red wine and deglaze the pan getting up all those yummy bit of goodness.

Then add one 28 oz. can of crushed tomatoes. I used crushed because I think in the end the sauce is thicker and will stand up well to pasta.

Simmer for about 7-10 minutes to let the flavors start to develop.

Combine your browned lamb, 3 sprigs of fresh rosemary and sauce together in your dutch oven. Put the lid on and slid into a preheated 275 degree oven for roughly 4 hours. Let the magic happen.

Tada! I served it up over pasta but I can see this over mashed potatoes or polenta the choice is yours. I also had made some bread earlier in the day and the fresh asparagus called out to me in the store, so I sauteed up a pound of that for dinner as well.

I made my favorite cocktail Aperol Spritz which is as follows...take a champange flute pour half a shot of Aperol into it, then fill 3/4 of the way with prosecco, and top with a little club soda. Garnish with a bit of lemon or orange rind and there you have it. light, refreshing and sparkly.

Everything was perfect, the food was delicious, the company fantastic and the conversation lively. I even got out of making dessert this time...Mr & Mrs M brought a luscious Raspberry Poppy Seed Cake from a local spot they know that was super delicious.

Oh Yeah I Forgot Easter

I didn't really forgot Easter it is just that I am running on little sleep and about a week behind in my blogging. Super sorry bout that, but raising a puppy takes a lot out of me but I have decided it is still infinitely easier than raising children.

For Easter dinner I made a delicious boneless leg of lamb that I had butterflied open and spread onto the inside a paste of the zest of two lemons, 5 cloves of minced garlic, 1/3 cup chopped Italian parsley (fresh), 2 Tlb olive oil (plus more for coating the meat), kosher salt and pepper.

Spread the paste onto the butterflied leg of lamb.

Roll the leg of lamb back together the way you butterflied it then tie it off with butchers twine. Good thing I don't have audio for this because there was swearing.

Until I sprout an arm from the center of my stomach to help in these trickier kitchen jobs there will not be photos...so sorry.

The next thing I put together was a Roasted Red Bell Pepper and Carrot Puree. It was super simple and went together in a flash. First you roast a red bell pepper.

Then you peel, cut up and steam 1 1/2 lbs of carrots.

Then peel and seed the roasted pepper put it into your food processor along with the steamed carrots, 2 Tlb. olive oil, 2 Tlb fresh lemon juice, 1 pinch of cayenne (I used bout a pinch and a half), salt and pepper. Then just hit the switch and puree it until you have pureed carrots and red bell pepper.

Then for added color and flavor I roasted about 1 lb. of Brussels sprouts. Super simple just cut the little bottom off of them and drizzle with a fair amount of olive oil and sprinkle with plenty of salt and pepper. Roast in a hot oven ( I slid mine in alongside the leg of lamb) and roast until tender. stir them around on the pan to get good color on all sides.

Dinner was super easy and delicious, and I wanted to make a holiday meal that was over the top without having so much food before, during and after that you were sick of looking at it. I think I nailed it.

Now moving on to my favorite part of the dinner...dessert. I can not take credit for this recipe, but what I can attest to is that yes this cake is "The Best Chocolate Cake". I know it is the best I have ever had in all my years. So I am just going to tell you is buy the black cocoa powder, make the cake and have friends over if for no other reason than just to eat this cake.

This cake is so good that if your are single you could get yourself a husband or wife with this cake...I am not joking. FYI I followed the recipe to the letter and make the buttercream frosting that is linked from the cake page.

Well that's all folks. I am off to get ready for my day job. Hope your week is a good one.

Lamb

I wasn't really sure what to title this particular blog post, so I just kept it simple and to the point. I know my vegetarian friends are cringing, sorry I can't help you. I eat meat I have never been embarrassed, horrified or disgusted about that fact in any way shape or form. With that being said I am going to move on.

K.B. and I have been looking forward to this day for somewhere close to five months. It was a matter of putting the funds together, which is never easy for a couple of working girls, but when we set the date and time and picked out what we wanted and how we wanted it we were like a couple of kids in a candy shop. Now you would think by the way I am talking that I am gearing up for some girls weekend away full of sun, umbrella drinks and sandy beaches well you couldn't be farther from the truth this was a morning filled with rain, big wet friendly dogs, chickens, an incredibly nice lady and livestock...In particular lambs and ewes. The conversations leaned towards wool, spinning, shared recipes and photos of dogs, much missed, that are no longer with us and invitations to come back. K.B. and I made the trek to SuDan Farm in Canby, OR to pick up a whole cut and wrapped lamb. Sure we could have gone to the farmer market and picked up the meat, but where is the fun in that.

K.B. and I each got to hold a lamb and talk in length to the owner about the operation on Sudan Farm and I really appreciated the insight to the day to day operation. How the lambs were cared for. I like the fact that the lambs are grass fed and hormone free. I like knowing that this lamb I have in my freezer is locally raised and came from healthy stock.

We picked up our cooler of meat and headed to get some hot coffee in us and discuss what was on the menu for the nights dinner. K.B. went home to make a savory lamb stew. I myself decided to grill lamb (loin) chops and do up some veggies to go along with. K.B and I both picked up a couple of extras. I got a rabbit for braising and K.B. picked up a chicken...I have no doubt that both are going to be amazing. We also each got a 1/2 lb. (I weighed mine K.B) slab of smoked lamb bacon...you know that is for breakfast this morning.

So I grilled some lamb (loin) chops last night or I should say the bf did. I was in charge of the butter steamed new potatoes and roasted whole carrots with honey and rosemary . The entire meal was a huge success and I have to say I have never had lamb that was so tender and flavorful. The lamb was not at all over powering it was absolutely the best lamb I have ever had...truly sublime. Made me even happier that I embarked on this endeavor to purchase enough to last a while.

Now I don't have a photo of K.B's. lamb stew to share with you...take my word for it, it looks amazing, but I do have a photo of the dinner we had last night.

Before grilling. I simply seasoned the chops with salt and pepper both sides.

we seared the chops on both sides and then closed the lid for the final stage of cooking. The recipe said to leave the lid open, but the temp outside was far to cold (they had predicted snow for the day).

Grilled to perfection.

all together now.

K.B. with a sweet ol farm dog.

Yep that is me still with my boots and muddy jeans on. It was a busy day errands to run, grocery shopping to do. I didn't manage to get out of those muddy jeans and boots until bed time last night. Yesterday was the most fun I have had in a while...way better than any umbrella drink I have ever had.

Much thanks again to Dan and Susie Wilson of SuDan Farm for doing it right.