Tag Archives: How to cook lamb

Chef Adrianne’s Spring Lamb Maximum Flavor Make Over

Jazz up your Easter menu with Miami Chef Adrianne Calvo’s Grilled New Zealand Lamb Chops.

Spring is an extremely exciting time for food and tradition. Miami’s Chef Adrianne Calvo, who coined the catch-phrase “Maximum Flavor”, is proving why this Easter, it’s not about the bunny, it’s about the Lamb in more than one way.

Calvo, who states every Thursday on her NBC Miami segment, Maximum Flavor Live, that she’s “allergic to boring” shares this vibrant and delicious recipe for lamb chops. This Easter, forget roasting for hours. Instead opt for these bold flavors and whip out your grills. Here’s the recipe:

Grilled New Zealand Lamb Chops + Melted Gorgonzola +Fried Bluberries

  • Difficulty: Medium & Delicious
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Serves 2

Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried BlueberriesIngredients

  •  4 New Zealand Lamb Chops, frenched
  • 1 teaspoon Montreal Steak Seasoning
  • 1 teaspoon Brown Sugar
  •  Canola Oil
  • ¼ cup Gorgonzola cheese, crumbled
  • ¼ cup Blueberries
  • 1 teaspoon chives, minced


1. Preheat the grill to high and brush the grill with canola oil to prevent sticking.

2. Combine Montreal steak seasoning and brown sugar in a small mixing bowl.
On a clean work surface, lay out the lamb chops and season generously with mixture. Place on the grill and cook for 2-3 minutes on each side.

3. Meanwhile, preheat an electric fryer to 375 degrees F. (or a small pot with canola oil to medium high heat) Flash fry the blueberries until the skin starts to break.  Set aside.
In a small pan, melt gorgonzola over medium heat.

To Serve
Place lamb chops on the center of plate, spoon melted gorgonzola on each chop, add fried blueberries, and garnish with minced chives.


vcsPRAsset_3401665_60602_373e1051-3894-41be-ab6a-a114a550830f_0About Chef Adrianne Calvo

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation.

Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor.

Chefadriannes.com    Instagram.com/chefadrianne    Facebook.com/chefadriannecalvo


Chef Adrianne’s Lamb Maximum Flavor Make Over

Perfect Pairings: Lamb Bolognese and an Italian Red

Ally IAlice D’Antoni Phillips,  author of  “Ally’s Kitchen, a passport of adventurous palates” has been on an inspiring journey. Her warm and engaging personality is just the tip of the iceberg, as she draws people in with her Boho charm, effervescence and culturally inspired recipes.

I am cooking from Ally’s book and recipe file this week and pairing the dishes with VinoVersal’s delicious Italian reds from the Salento region of Italy. It’s been a joy to work with Ally on this project and I am filled with gratitude at the gracious nature with which  she has given her time.

TableTalk NW InstagramI chose to prepare this recipe first, simply as a matter of timing. Jamie Peha of TableTalk Northwest had sent me an invitation to attend a lunch / demo of the American Lamb Board at Tom Douglas’ Hot Stove Society in Seattle. All of us in attendance worked in teams of two, to bone out a leg of lamb and we then divided the meat to take home. Lamb was on the menu and I had an entire cookbook full of recipes, courtesy of Ally.

This recipe feeds a hungry crew, with enough sauce for 8 and freezes beautifully. It’s thick, gorgeous in color and the aroma will you have impatient to taste it. I didn’t have any trouble pairing this with a wine as it holds up well to a great Italian red.

IMG_8050I have made a few changes to the recipe, as all of our palates are different. A few of the subtle changes were due to what was in stock in my pantry, in my garden and what was available at the market, Spooner Farms, where I did a bulk of the shopping for this lovely dish.

The recipe calls for Italian Seasoning and it’s not something I keep. I have dried oregano and marjoram in my pantry and fresh basil, rosemary, thyme and sage in my herb garden.

Red chili flakes are not in my cupboard, so I improvised. I used 1/6 of a cup extra virgin olive oil and 1/6 of a cup extra virgin olive oil infused with red pepper. ( 1/3 cup total ) When flavor testing, I added just a bit more of the infused oil, to taste. See the photo journey below!! 

Lamb Bolognese

  • Difficulty: moderate
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FullSizeRender (8)Ingredients

  • 1 cup carrots, chopped
  • 1 cup sweet onions, cut in chunks
  • 5 garlic cloves, peeled
  • 2 teaspoons sea salt
  • 1 teaspoon course ground pepper
  • 1/6 cup extra virgin olive oil
  • 1/6 cup extra virgin olive oil, infused with red pepper
  • 1 1/2 pounds ground meat, 1 pound lamb & 1/2 pound beef (any combination)
  • 1/3 cup genoa salami, diced
  • 1 jar ( 25 ounce ) marinara sauce, plus 2 cups water
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 2 medium fresh basil leaves, chopped small
  • Fresh rosemary and thyme to taste
  • 1 can ( 12 ounce ) tomato paste
  • 1/4 cup Parmigiano Reggiano

For Garnish:

  • Parmigiano Reggiano
  • Fresh Basil, sliced or whole. Your choice.


  1. Add carrots, onions, garlic, salt, pepper and olive oil to a food processor and grind into a paste-like consistency.
  2. In a large pot, over medium heat, add ground mixture and saute for about 5 minutes. Add meat and brown for additional 5 to 7 minutes. Add salami, blend well.
  3. Add marina sauce and add two cups of water to the empty jar. Swish, swirl and empty in to your pot. Add dried and fresh herbs, tomato paste and stir well. Bring to a good simmer, and continue for about 20 minutes, stirring often.
  4. Reduce heat, cover with lid and cook for 45 minutes, stirring occasionally. Add Parmigiano Reggiano blend in, reduce heat to low and simmer until ready to serve.



PrimiusPairing: I have paired this sauce with Primius Primitivo Di Manduria 2013. The smell is typical of Primitivo, with ripe cherries and confectionary as the dominant impression.  The taste is in exemplary balance and fills of the mouth refreshingly.  It has been in barrels for six months.  The color is medium.  Pairs with roasted meats, green salad and good pasta. Information:  100% Primitivo Serve:  68-70 F.  Should be decanted 1-2 hours before serving.  Drink now until 2019  Ordering information:  VinoVersal.com

Hover over the photo for a brief description.


You can find Ally’s original recipe here.




International Bites: Lamb & Eggplant Kebabs with Baharat

Note from the Editor: We have been implementing many changes to the site, this is first of many to come. International Bites is part of our Destinations category and we are excited to be debuting this today.

We thank Grand Circle Travel, our first IB contributor, for the  recipe below. As we grow this section of Your Home, we would love to hear from you, our readers. If you have a location you would like to see featured, travel tips or recipes you would like to share please send an email to Karie@YourHomewithKarieEngels.com We look forward to hearing from you!

Along with French, Chinese, and Italian, “Turkish cuisine is supposed to be one of the top four cuisines of the world,” write 19-time travelers Natalie and Tom Baran. They discovered the truth of this claim on our Crossroads of Turkey vacation, and their best meal was in an old caravanserai, a place traders from all over the globe once rested from their travels. The traditional meals served here were more humble in preparation than the ones being served to Ottoman sultans, but many of the ingredients—lamb, eggplant, and a heady array of spices—are the same. Whether home-cooked or haute cuisine, the foods of Turkey today still reveal the intersection of many worlds coming together.

Baharat refers to a spice paste used all over the Middle East for preparing grilled meats and vegetables, each culture refining the mixture to reflect its own traditions. Turkish baharat is distinct for its inclusion of mint, which adds brightness to the earthy flavors of the spices, and the hint of heat from the cayenne. To maximize the melding of the baharat flavors, make sure to marinate the lamb for at least a few hours, or—better still—overnight. It’s a recipe with centuries-old roots, so patience for one night is worth it.

Lamb and Eggplant Kebabs with Baharat

  • Difficulty: Involved
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Serves 6 – 8

Baharat spice pasteBaharat Spice Paste

  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • 2 tsp. tomato paste
  • 1 tsp. minced garlic
  • 1 tsp. salt, divided
  • 1/2 tsp. freshly ground pepper
  • 1 Tbsp. paprika (preferably Hungarian)
  • 1 tsp. dried mint
  • 1 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground allspice


  • 2 lbs. boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes
  • 4 Japanese or other small eggplant (about 1 1/4 lbs.), cut into 1/2-inch rounds
  • 1/2 tsp. salt
  • 2 medium red onions, cut into 1-inch chunks
  • 1/4 cup extra-virgin olive oil
  • Lemon wedges for serving

Lamb & Eggplant Kebabs with BaharatPreparation:

  1. Make the baharat spice paste, mixing the oil, lemon juice, tomato paste, garlic, salt and pepper, and all remaining spices in a medium-sized bowl. Reserve two tablespoons in a small bowl for later use.
  2. Add lamb to the medium bowl, coating the cubes thoroughly with the paste. Cover bowl and marinate the lamb, refrigerated, for at least 2 hours or up to a full day.
  3. Twenty minutes before forming the kebabs, lay the eggplant slices out flat on baking sheets or pans, and sprinkle with the remaining ½ teaspoon salt. Let stand for 15 minutes.
  4. Thread cubes of lamb onto the skewers, alternating with chunks of red onion. Set aside.
  5. Lightly rinse the salt off the eggplant, drying the slices with a paper towel. Make eggplant-only skewers, threading the skewer horizontally through the skin of each round (crossing the slice and exiting through the skin as well), so that the skewer will lie flat.
  6. Add ¼ cup oil to the reserved baharat paste to make a marinade. Brush the eggplant kebabs generously with the mixture.
  7. On a grill set to medium high, grill the lamb for 10-12 minutes, turning every 2 or 3 minutes, until the meat is browned on the outside but still faintly pink in the center; grill the eggplant kebabs for 9-11 minutes, turning once or twice until both sides are soft and browned. (If your grill has hotter and cooler areas, cook the lamb in the higher-heat area and the eggplant in the lower-heat area).
  8. Serve the kebabs on a large platter, with lemon wedges.

Content provided by Grand Circle Travel  and Follow Grand Circle on Facebook

Herb and Spice Crusted Rack of Lamb with Mint Chutney

THerb & Spice Crusted Rack of Lamb with Mint Chutneyhe perfect centerpiece for your holiday meal.

We thank Chef CharlesVis a Vis Restaurant – Brighton Beach, New York for sending us this gorgeous and delicious recipe for our site. If you haven’t finalized your holiday dinner menu yet, consider adding this to the list!

“This is one of my closely guarded favorite recipes. The Lamb comes out so delicious and flavorful and is always a crowd pleaser” – Chef Charles 

Herb and Spice Crusted Rack of Lamb with Mint Chutney

  • Difficulty: A bit involved and worth it
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2 Racks of French cut lamb


  • 1/2 cup olive oil
  • 1/4 cup finely chopped Rosemary
  • 1/4 cup good quality aged Balsamic Vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup finely chopped fresh parsley leaves
  • 1 tablespoon minced garlic cloves
  • 2 teaspoons grated lemon zest

Herb and Spice Crust

  • 2 tablespoons fine chopped fresh rosemary and thyme
  • 2 tablespoons Panko Bread Crumbs
  • 2 teaspoons toasted ground cumin
  • 2 teaspoons toasted ground coriander
  • 1-teaspoon kosher salt
  • 1-teaspoon black pepper

Mint Chutney

  • 1 cup Olive Oil
  • 1/4 cup Lemon Juice
  • 2 Green Chilies Deseeded
  • 1 cup Onion, diced
  • 5 cups Packed White Sugar
  • Salt and pepper to taste

The Marinade: Blend ingredients in a food processor until finely minced.

The Mint Chutney: Blend all the ingredients in a blender until you get a beautiful thick dark green chutney add more sugar, salt or pepper according to taste if needed.

Season the Lamb racks with salt and pepper and pan sear all sides of the lamb especially the fatty side. Once it has a nice light golden crust place the racks in a roasting pan, fatty side up. And brush with marinade and roast the lamb for 8-10 minutes

The Spiced Herb Crust: Meanwhile, Make the crust by mixing all of the crust ingredients in a bowl and set aside. Take the lamb out of the oven and drizzle with the melted butter and press the spiced herb crust mixture on top of the meat and return immediately to the oven and roast for another 8-10 minutes.

Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 10 minutes in a warm place, you can cut them in chops or cut the meat from the whole rack close as possible to the bones and place back the entire boneless fillet back on the rack (like a reconstructed rack of lamb) and serve for added presentation value. Serve with fresh long sprigs of Rosemary and Lemon Wedges as garnish along with the Mint Chutney. Suggested Accompaniments: Rice Pilaf or a Mediterranean Cous Cous and a Cucumber, Tomato, Onion & Mint Salad.

Vis a Vis is a modern, upscale restaurant and lounge offering Global Contemporary Cuisine rooted in French techniques. Combining neighborhood hospitality in an elegant atmosphere, Vis a Vis sets the new standard for high-energy dining, where patrons can enjoy a luxurious meal and stay after hours to enjoy the lounge, which offers specialty cocktails, beers on tap, an extensive wine list and a line-up of world-famous DJ’s.

At the helm of the sleek eatery is Chef Charles, a multi award-winning chef and culinary artist hailing from the beautiful island of Sri Lanka. Chef Charles won first place in the Brooklyn Curry Experiment competition, as well as the 2012 National Food Experiment, which was sponsored by the Brooklyn Brewery. 

Copyright 2010: Chef Charles Disanayake, All Rights Reserved

Dijon-Garlic-Rosemary Rubbed Lamb Roast and a wicked Rhubarb Mojito

olivesSitting in the kitchen sorting through recipes and prepping foods for entertaining friends and family is a way I love spending my quiet time. This year, both ham and lamb recipes are spread across the table top as I work through simple and quick as well as recipes that take a bit more prep and time.

When I was young, Easter dinner was an marvelous feast created by many hands. Friends and family brought their own specialty dishes and my grandmother spent the day in the kitchen cooking a spread of her own that included ham, deviled eggs, potatoes and a cake covered in coconut. She brought out her canned bread and butter pickles and not a single gathering of the clans would have been complete without the black olive “finger-trees”.

Today, life moves quicker and gatherings are spread much further out across the calendar with fewer family members in attendance. Breaking bread with relations that live within a two hour radius, is an annual occurrence, if that. With time being such a precious commodity, spending less time in the kitchen and more time visiting, during the holidays is the option I have chosen.

Rhubarb Mojito Cocktail

Rhubarb Mojito Cocktail

First item on the docket is a cocktail, seasonal of course, then a recipe for lamb and for the finale, a delightful cake covered in coconut. The remaining dinner and dessert items, will be dishes friends and fam bring. Thank you Grandma, for the wonderful memories you gave to us all.

Rhubarb Mojito by Decorator’s Notebook. One of my favorite child hood memories is walking barefoot through the dry, chalky dust, munching on a stalk of rhubarb from the garden.  My sister and I would spend sun-kissed days nibbling on the tart treat and the little girl who made the screwed up face first, lost the game. When those rhubarb stalks were turned in to desserts with the addition of sugar, our faces held smiles instead of sour puckers.

April through September is prime rhubarb growing season and each time I see a recipe it brings to mind those long gone hot summer days.  It’s a versatile ingredient that can be used in meals, desserts and oh yes, cocktails. Sipping on a Mojito while sorting through recipes seems like a great way to spend the afternoon. Recipe link at bottom of post.

Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting

Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting

Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting by Brown Eyed Baker. As you have probably surmised, this cake was chosen solely on Easter memories, as it simply doesn’t feel like Easter dinner, or spring for that matter, without a coconut cake. Brown Eyed Baker had the perfect recipe. Link at bottom of post.

I do not recall my grandmother ever cooking or roasting lamb, ham was the meat of choice as I recall ( I could be wrong ), however my earlier post today included a recipe for Ham, Boneless Ham with Brown Sugar Pineapple Glaze to be exact, and I did not wish to duplicate.

“A sheep in its first year is called a lamb; and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this was also a term for the living animal, but this meaning is now largely obsolete. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals.

Lamb is the most expensive of the three types, and in recent decades sheep-meat is increasingly only retailed as “lamb”, sometimes stretching the accepted distinctions given above. The stronger tasting mutton is now hard to find in many areas.” Thank you Wikipedia


Dijon-Garlic-Rosemary Rubbed Lamb Roast

  • Difficulty: Intermediate
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Dijon-Garlic-Rosemary Rubbed Lamb RoastIngredients:

  • 2 large cloves garlic, cut into slivers
  • 1/2 cup Dijon mustard
  • 2 Tablespoons soy sauce
  • 2 teaspoons fresh rosemary, chopped
  • 1/2 teaspoon ground ginger
  • 2 Tablespoons olive oil
  • 3 to 4 pound leg of lamb, boned and tied


Combine garlic, Dijon mustard, soy sauce, rosemary, ginger and olive oil in a small bowl. Add lamb and turn to coat with marinade. Cover and chill at least six hours or up to one day turning meat over several times.

Rotate lamb on spit rods for 1 hour 15 minutes to 1 hour 30 minutes or until the internal temperature reaches 140F for medium on the thermometer, basting several times during the last 10 minutes. Untie, slice and serve. Serves 4-6.

This recipe was developed for use with a rotisserie oven.

Press the print button and put me in your recipe box :)


Decorator’s Notebook’s Rhubarb Mojito

Brown Eyed Baker’s Coconut-Vanilla Bean Cake

Lamb recipe courtesy of Ronco