lamb
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Finally. It is actually, officially autumn. What’s even better is that it’s starting to feel like autumn in Atlanta. Of course, that means highs in the 70′s and lows of about 68, but hey, that’s way better than highs in the 80′s. I can even occasionally throw on a long-sleeve shirt and not suffer from heatstroke. It’s that good time of year, and in honor of the first full week of fall, I present to you one of my current favorite comfort dishes: Slow-Roasted Lamb with Kale, Sweet Potatoes and Chickpeas. This is one of those fantastic one-pot dishes that takes minimal effort and tastes great. It’s a complete meal with protein, veg and starch. It takes a while to

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Oh lamb. How lovely you are. Such a tender, wonderful meat. The trouble with lamb is that is can be tricky to cook. It’s a balancing act between keeping the lamb as pink throughout as possible without leaving that dark red rare spot in the middle. Fortunately, there’s a solution to that. Cooking the lamb sous vide enables you to cook the meat to a perfect medium/medium rare pink throughout and then all you have to do is sear it or stick under a broiler briefly to finish off the lamb. If you aren’t familiar with the sous vide method of cooking, check out my sous vide pulled pork post here. I spent some time contemplating what to serve with

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So if you have leftover lamb lying around this is a perfect way to use up the last bits. Like a lot of comfort food, Shephard’s Pie is a British peasant dish that was meant to use up the leftovers from a big supper. Now you might be thinking “Lamb? I’ve only seen this with ground beef!” Well, most American restaurants have it wrong. If beef is used instead of lamb, it’s actually called cottage pie instead of shephard’s pie. You can use ground beef or lamb, but since I was using leftovers I just chopped up the meat and it’s scrumptious. One last thing – I only had 1/2 lb of lamb leftovers so, while the full recipe is

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Mmmmmm. Lamb. In day 3 of the week of British Food Extravaganza, we’re going to visit Wales for a delicious leg of lamb. In America, lamb tends to be a special occasion sort of protein. That’s probably because we’re more of a cattle country so lamb tends to be significantly more expensive than beef, pork or chicken. However, in Great Britain (and especially in Wales), there are fleecy flocks of lamb and sheep clambering all over the rocky hillsides, so lamb is seen on the table much more often. This is a fantastic recipe I acquired from a website called The Great British Kitchen. It is both easy and super delicious, so you should give it a try if you

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