I came across an extra leg of lamb in the freezer the other day and was inspired to use it in an upcoming dinner. I did a bit of research on a few recipes and came across this recipe from Food and Wine that I used as inspiration. I added more vegetables to the roasting pan and tweaked the cooking instructions a bit. Instead of pulling the lamb from the oven when the internal temp reads 145 take it out when it hits 140, it will reach 145 as it sits. This recipe is a bit time consuming but is very simple and turns out a delicious leg of lamb. I also have to give credit to Jamison Farm, we order our lamb from these guys for Easter and usually throw in a few other cuts into the shopping cart. They have fantastic quality lamb and I would recommend checking them out. Enjoy!
Hello! Lindsey here, while Greg is over in England for a couple weeks, he left his blog in my hands. A little background for you, I am Greg’s younger sister and I recently moved away from home to RIchmond, Virginia. Like Greg, I am also a foodie and love eating, cooking, and trying a variety of food.
Tonight on the menu was a Korean Curry, this dish had the perfect amount of spice and flavor. As other curries are known to be over-powering, this curry hit the nail on the head and is quite different from the more popular Indian Curry. I can not take credit for this recipe, I helped my roommate Melissa cook this wonderful concoction tonight.
We started first by browning ground beef in a large pot, while the meat was cooking, we chopped the veggies (carrot, potato, onion, garlic, zucchini, green onion) and added them to the pan–to brown.
While the meat and veggies were cooking, we stirred together the curry powder into two cups of water, then added this to the pan with the meat and veggies. Then we stirred together until well blended and added 1 more cup of water. Stir. Simmer about 10 minutes and add the peas with about 3 minutes remaining. Add salt and pepper to taste and serve over rice or noodles.
This recipe is extremely easy to cook and has exceptional flavor. The curry powder may be harder to come by, as my roommate bought it at an Asian market and the packaging is mostly in Korean, but below I posted a picture of the packaging for an easy find.
As this is my first post, I am not yet familiar with the format of the blog, so I will just post the recipe below:
Korean Curry- 10 tablespoons of powdered curry
1/3 ground beef
2 large carrots
3 cloves garlic
1 bunch green onion
Handful frozen peas
Tonight for dinner I made blackened chicken with a vegetable pasta. To make the pasta I took a few vegetables that I had in the fridge and sauteed them. I cooked some pasta and when it was done I tossed it with the vegetables. I’ve been working on this blackened chicken recipe for a while now, the rub works both with this method of cooking it and with grilling the chicken. I personally prefer the grilled blackened chicken but it was storming quite heavily today so I made it in a cask Iron skillet today. The rub delivers a good flavor and a subtle heat that doesn’t overpower the chicken. Enjoy!