Wednesday, May 1, 2013

Spring Lamb

For the first time in at least a year, I finally decided to cook with lamb. It’s not as available as it is in Australia. Here, the heavy weights are beef, pork and chicken. It’s really starting to warm up now, but with the crispness of spring still in the air. I did a cast iron mini roast that’s mostly Mediterranean inspired. 

Serves two

2 lamb chops
1 tsp cumin
3 sprigs thyme
2 large potatoes
1 roma tomato
4 garlic cloves, with skin
4 tbsp olive oil
Salt and pepper to taste

Start by marinating the lamb, combining olive oil, cumin and thyme. Avoid salt at this point because we do not want to draw out the juices before browning and cooking lamb. Chop potatoes into four pieces then boil until tender. In a cast iron pan, sear the marinated lamb on both sides, browning well – do so for two or three minutes both sides. Slice tomato into four pieces and add to cast iron pan with potatoes and garlic mixing well to coat in remaining juices. Replace the thyme also into the pan.

Bake in preheated oven  of 375 for 12 – 15 minutes, turning vegetables once. Serve in cast iron pan. 

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