Lamb In The Lamb
My mother decided to pop into D.C. for a last-minute visit. Seeing her was such a treat because the Omicron spike prevented us getting together for Christmas. Having solid friends during the holiday saved me from being overly sad.
Prior to her arrival, we texted back and forth about what to make for dinner. She wanted to make lamb, I said no (I wanted oxtail). Ultimately, she persisted and I’m glad she did. What began as a power struggle resulted in a sumptuous lamb dinner with perfectly paired veggie sides including sautéed ginger honey rainbow carrots, sautéed carrot leaves and a sweet potato casserole that could double as a dessert and an almond Prosecco. Check my instagram reels to see the video and final meal. Check the lamb recipe below!
Herb Crusted Lamb
Ingredients:
5-6 lbs Lamb Shank
1/4 Cup Fresh Parsley
3 Tablespoons Dijon Mustard
Cracked black pepper (to taste)
Kosher salt (to taste)
2 Tbs Dried Oregano
Fresh Rosemary (to taste)
Fresh Thyme (to taste)
2 Heads fresh garlic
1 Lemon
1 Tablespoon Red Pepper Flakes
2 Tbsp Butter
2 Tbsp Olive Oil + 2 tablespoons extra
1/2 Cup Red Wine
2 Tbsp Better Than Bouillon
Sauce:
1/2 Cup Balsamic Vinegar
4-5. Tbsp. Honey
Preparation:
1. Wash meat in White vinegar and water.
2. Trim off extra fat and cut along shank bones for serving pieces.
3. Dry then add Squeezed lemon and the two tablespoons of olive oil.
4. Massage into meat. Put aside while you work on seasoning mixture.
5. In food processor add the following: garlic, rosemary, thyme, butter, Dijon Mustard, parsley and Red Pepper flakes. Pulse to a paste.
6. Add Cracked Black Pepper and salt to shank to your taste desire. Add on herb mixture to massage onto pieces.
7. Cover and refrigerate for at least 6 hours.
8. Allow your meat to stand at least an hour after removal from refrigerator.
9. Heat oven to 350.
10. In a cooking pan add the extra two tablespoons of Olive Oil. Sear meat them remove to a Dutch pan. Place into the over for about 30 minutes. Combine Red Wine and seasonings from seasoned meat. Mix together and pour over meat for another 30 minutes. Remove from oven and let it sit for a bit.
On a stove top:
Mix balsamic vinegar and honey.
Cook on low heat until your spoon is coated with vinegar mixture (Thickened)
Plate your meat and serve glaze on the side. Enjoy!
Mint Cucumber Yogurt Dip
Ingredients:
7 oz plain Greek yogurt
7 oz light sour cream
1 Lemon
1 English Cucumber
1/2 cup Fresh Mint
1 Bunch Fresh Dill
6 - 8 Fresh Garlic
6 Green Onion (Escallion)
Cracked Black Pepper
Cumin
Olive oil
Preparation:
1. Wash cucumber, Mint, dill, green onions in water and vinegar.
2. Dry two cut cucumbers down the center and remove seeds. Grate on a clean white cheese cloth/dish towel and squeeze as much water from grated cucumber.
3. Chop Mint & Dill (Fine)
4. Slice green onion (including white part) into small pieces
5. Mince garlic
6. In a bowl Add yogurt & Sour cream. Add mint, cucumber, dill, green onions, garlic, lemon juice. Mix together. Add cumin, black pepper & Salt to taste
7. Refrigerate until you are ready to serve.
I personally enjoy this dip on Lamb, or fresh veggies, toasted baguette or garlic herb crackers from Trader Joe’s!
Home Decor Updates
I’ve been decorating my apartment after a delicious period of fun and rest in the summer and fall. I painted my kitchen and living room ceiling a yummy gold-ish yellow called Golden Hour by Clare Paint (I absolutely love that brand). Anchored the kitchen island with acrylic stools, I had a tough time choosing stools because I wanted them to stand out, but didn’t want to break the bank. Counter stools can be up to $300 per chair at times. I managed to get this complete set for around $400.
My next steps are changing out the lighting to a Sputnik to increase brightness and add a bit of mid-century flair. I will also be wallpapering the entryway, if you peek behind my sweet friend Edeline, you’ll see a pink and red sample I’m considering. Feel free to reach out to chat with me about the process, and follow me on Instagram @joneesaisquoi to see real-time updates!