Recipes from tonight
Under penalty of pouty faces I am instructed to write down how I made tonight's dinner before I forget.
The menu:
Lamb Braised in Pomegranate Balsamic
Pomegranate Rice Pilaf
Japanese Sweet Potato Bake
1. Marinate the Lamb
2 lbs bone-in leg of lamb
2 T kosher salt
1/2 C pomegranate balsamic vinegar
1 T toasted sesame oil
1 T crushed garlic
Flay the leg of lamb and cut slits in the fat cap and silverskin around the bone. Place on a plate and sprinkle all sides of the meat with kosher salt. Set aside to rest at room temperature for about 10 minutes.
Whisk the pomegranate balsamic, sesame oil, and garlic together. Place the salted lamb in a Ziploc bag and pour the marinade over the meat. Remove as much air as possible from the bag and allow to marinate at room temperature for 60 minutes.
2. Prepare the Lamb for Slow Cooking
In a heavy-bottomed skillet, heat about 2 T minimally flavored oil (e.g. walnut or grapeseed oil) over medium-high heat until the oil shimmers. Add the marinated lamb and brown on all sides. Don't discard the marinade. Transfer the browned meat to a Crock Pot set to low heat. DO NOT WASH OR RINSE THE PAN.
3. Collect Delicious Pan Drippings and Put Them in The Crock Pot with the Meat
1 large sweet yellow onion, cut in half lengthwise and sliced into half-circles
2 cloves garlic, crushed and minced
Reserved marinade
1 C red wine
1 Bay leaf
1 C boiling water
Combine the 1 C red wine with the remaining marinade. In the same pan where you browned the lamb, reduce the heat to medium, add 1 T oil, and then add the sliced onions. Cook over medium heat, stirring occasionally, until the onions are caramelized. Add the minced garlic and heat for about 1 minute, until fragrant. Transfer the onions to the crock pot with the lamb. Pour the red wine and marinade combination into the hot pan and deglaze, whisking briskly, until the liquid boils rapidly and steams for about 1 minute. Transfer the liquid to the crock pot. Add the boiling water and cover the crock pot. Cook on low heat for 5 hours.
4. Make Stupidly Delicious Sweet Potatoes
2 large Japanese Sweet Potatoes
1/4 C salted butter
2 T honey
Freshly ground black pepper
Cube the sweet potatoes. Melt the butter and honey together and whisk. Pour the honey butter over the cubed potatoes and stir well. Add freshly ground black pepper and stir well to combine. Heat the oven to 350 degrees and bake the potatoes in a foil-covered glass dish for 35-45 minutes, until fork-tender.
5. Prepare Pomegranate Rice to Serve All These Things Over
1.5 C wild rice mix
1 C vegetable stock
2.5 C water
1 t salt
1/2 C pomegranate pips
Add all ingredients to a covered saucepan and bring to a boil. Reduce heat to medium-low, cover tightly, and cook until all the liquid is absorbed.
The menu:
Lamb Braised in Pomegranate Balsamic
Pomegranate Rice Pilaf
Japanese Sweet Potato Bake
1. Marinate the Lamb
2 lbs bone-in leg of lamb
2 T kosher salt
1/2 C pomegranate balsamic vinegar
1 T toasted sesame oil
1 T crushed garlic
Flay the leg of lamb and cut slits in the fat cap and silverskin around the bone. Place on a plate and sprinkle all sides of the meat with kosher salt. Set aside to rest at room temperature for about 10 minutes.
Whisk the pomegranate balsamic, sesame oil, and garlic together. Place the salted lamb in a Ziploc bag and pour the marinade over the meat. Remove as much air as possible from the bag and allow to marinate at room temperature for 60 minutes.
2. Prepare the Lamb for Slow Cooking
In a heavy-bottomed skillet, heat about 2 T minimally flavored oil (e.g. walnut or grapeseed oil) over medium-high heat until the oil shimmers. Add the marinated lamb and brown on all sides. Don't discard the marinade. Transfer the browned meat to a Crock Pot set to low heat. DO NOT WASH OR RINSE THE PAN.
3. Collect Delicious Pan Drippings and Put Them in The Crock Pot with the Meat
1 large sweet yellow onion, cut in half lengthwise and sliced into half-circles
2 cloves garlic, crushed and minced
Reserved marinade
1 C red wine
1 Bay leaf
1 C boiling water
Combine the 1 C red wine with the remaining marinade. In the same pan where you browned the lamb, reduce the heat to medium, add 1 T oil, and then add the sliced onions. Cook over medium heat, stirring occasionally, until the onions are caramelized. Add the minced garlic and heat for about 1 minute, until fragrant. Transfer the onions to the crock pot with the lamb. Pour the red wine and marinade combination into the hot pan and deglaze, whisking briskly, until the liquid boils rapidly and steams for about 1 minute. Transfer the liquid to the crock pot. Add the boiling water and cover the crock pot. Cook on low heat for 5 hours.
4. Make Stupidly Delicious Sweet Potatoes
2 large Japanese Sweet Potatoes
1/4 C salted butter
2 T honey
Freshly ground black pepper
Cube the sweet potatoes. Melt the butter and honey together and whisk. Pour the honey butter over the cubed potatoes and stir well. Add freshly ground black pepper and stir well to combine. Heat the oven to 350 degrees and bake the potatoes in a foil-covered glass dish for 35-45 minutes, until fork-tender.
5. Prepare Pomegranate Rice to Serve All These Things Over
1.5 C wild rice mix
1 C vegetable stock
2.5 C water
1 t salt
1/2 C pomegranate pips
Add all ingredients to a covered saucepan and bring to a boil. Reduce heat to medium-low, cover tightly, and cook until all the liquid is absorbed.