Thursday, February 17, 2011

Lamb & Rice

I'm not really one to get in the kitchen and invent something without consulting a recipe or two or 10. But in this case I did get creative and it really turned out well. I had the leftover leg of lamb in the fridge and wanted to make something that made the most of every morsel of the delicious baby lamb. After all he did give his life for our bacchus-style night of debauchery, otherwise known as dinner club. The flavors I infused into this dish are Lebanese-inspired and really complimented the herbs I roasted the lamb with. So here's what I did:

1/2 -1 lb lamb, bite size chunks
1 15 oz. can fire roasted crushed tomatoes
1 medium yellow onion, chopped
1 cup jasmine rice
1 1/2 cup water
handful of manischewitz fine egg noodles
handful of pine nuts toasted
clarified butter
1/2 tsp. allspice
1-2 tsp. fine grain sea salt
1/2 tsp. black pepper
dash of saigon cinnamon

Directions for rice
Rince rice until water is clear. In a medium saucepan, melt clarified butter and sauteƩ egg noodles. Add wet rice and stir for a minute or two. Add 1 1/2 cups water and dash of salt. Bring to boil and simmer for 20 minutes or until rice is done. As a side note: the type of rice you use will determine how you prepare it (amount of water, cook time, etc).

Directions for lamb sauce
In another medium pot, sauteƩ chopped onion in clarified butter until translucent (I even like burning a few of them). Add fire roasted tomatoes and lamb, all of the spices and a little bit of water (get the consistency to your liking). Bring to a boil and simmer for 30 minutes.

Pour the sauce with lamb over rice and top with toasted pine nuts.

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