(2/2) Opa! Its Greek night! Fresh Herb-Crusted Rack of Lamb

Hi, 

I had to decide on a main to go with my Spanakorizo (previous post). My choice was this Fresh HerbCrusted Rack of Lamb from my fantastic cookbook, Around the Greek Table.

All of my guests loved this recipe and one of them actually described it as EPIC. Yes, EPIC - they used that word! You must try this.


I prefer Quebec lamb myself but alas, they only had New Zealand lamb at the Metro store on this day.
However, to my surprise it was really great and didn't have that strong flavour that New Zealand lamb usually has.  Forgive me, I wish I could provide a better description of what I mean. New Zealand lamb is more "lamby" lol. Quebec lamb is more delicate in flavor. We're famous for it! I heard that the more pungent flavor of New Zealand lamb is due to the way they raise them. They raise the lamb to shave its wool a couple of times before slaughtering it, so its a little older than Quebec lamb...


Uhhh, I suddenly feel sorry for those little lambs...but not enough to become a vegetarian! I'll get over it.


As in my last post - here is the Greek name and pronunciation for this recipe.

Arni me Fresca Votana (Ahr-nee Meh Frehs-ka Voh-tah-na)


Fresh Herb-Crusted Rack of Lamb


Ingredients

2 Racks of lamb, 1 + 1/2 lb (750g) - 7 or 8 ribs each
2 Garlic cloves , thinly sliced
1/4 cup each of the following: Fresh parsley, mint and basil - all minced
Olive oil for coating
1/4 tsp each salt/pepper

Tsatziki dip (optional)

Tip: MAKE AHEAD: Lamb racks can be prepared in the morning of the serving day and refrigerated until they are ready for searing.

Preheat oven to 450F (230C)

Trim away the any excess fat from the lab racks.
Cut each rack in half so that there are 3-4 ribs in each piece

Cut slits 1/2 inch deep into the the meaty side of each chop and insert a garlic slice

Combine the herbs in a bowl and set aside

Brush the lamb with olive oil and season generously with salt and pepper.
Heat a heavy ovenproof frying pan over high heat.
(The size of the pan should  be large enough to hold the lamb racks comfortably.)

Sear both sides of the lamb , about 2 min per side.
Remove the pan from the heat and transfer lamb to a cutting board

Once cool enough to handle, generously cover the meaty side of the lamb with the fresh herbs.

As you can see, I chose a pan, in which they didn't fit that comfortably, but it still worked!

Place the lamb back into the ovenproof pan and place in the middle of your preheated oven.
Cook for 15 minutes for medium or 18 minutes for well-done.

Remove the lamb from the pan and tent with foil.
Let it rest for 15 minutes. Keep in mind that the lamb will continue to cook during this time.

Carve the lamb racks into single chops and arrange on a serving platter

Serve with Tsatziki if desired for dipping. I also like to drizzle with lemon.

I served this with Greek Salad & my Spinach & Dill rice (previous post)

Enjoy!

(1/2) Opa! Its Greek night! Spinach & Dill Rice (Spanakorizo)

Hello everyone!

In the mood for Greek food, I hope

Cookbooks


I went to Chapters the other day - BIG MISTAKE! Once again, I spent way too much time there pouring over a multitude of cookbooks. I bought uhhh...several. I couldn't decide which one to leave behind. Finally, I decided to put the Michael Chiarello cookbook down - the recipes looked too complicated or rather, impractical for a home kitchen. I just wanted it because the book was so darn beautiful!  Anyway, upon my return home, I reluctantly showed my husband what I had purchased. He was exasperated! "More cookbooks? Couldn't you just buy one, then go back another day?" I  reminded him that I actually use them...Not like some close family members I know, who buy cookbooks but read them in place of novels before bedtime..lol...

"Ahh, I don't know what to make...its always the same thing." 


"Why don't you try a recipe from one of your cookbooks? Hey, where are they!!?", I ask , searching the kitchen.


"Oh, on my bedroom nightstand" they reply brightly.


"Oh, wonderful... great place" lol

I can't totally fault them for that. Food can be riveting...I know,  I love reading about food too.
However, you should always try a couple of recipes from each cookbook you buy.

Around the Greek Table 


One of the cookbooks I bought is "Around the Greek Table", written by 3 sisters, Betty , Eleni and Samantha Bakopoulos. This cookbook was voted "Best in the World" by Gourmand, the World Cookbook Awards. I thought "Wow, best in the world, hu?" I also happen to LOVE Greek food so I bought it.

I had my family over for supper so I decided on this rice recipe. I chose it because when I read the ingredients, it reminded me of Spanakopita (Greek spinach pie) - the spinach, the dill, the feta...SOLD!!!!

The dill is what makes all the difference. Who knew it married so well with Spinach and Feta?? (Besides the Greeks, that is.) It was a recent discovery for me anyway.

When I served this, everyone wanted seconds and even thirds...some wanted to save some for their lunch the next day! Needless to say this tasty dish will make several come-backs in my kitchen and hopefully in yours as well.

Oh yeah! Another reason I love this cookbook is because they give you the Greek name and the pronunciation for each recipe. This one is Spanakorizo (Spah-nah-koh-ree-zoh).

Spinach & Dill Rice 

Ingredients


1 Bunch (500g) of fresh spinach leaves, washed, larger stalks removed - I found my 500g bag at Costco.
2 Tbsp of Olive oil
1 Yellow onion
Pinch of salt
1Tbsp of chopped fresh dill
1 cup of Arborio rice
2 cups of water
1tsp of salt
Juice of 1 lemon
Olive oil for drizzling
Crumbled Feta cheese (Optional) - I thought, "what?? Optional?? Why???"
4 lemon wedges

Cut the spinach in half and set aside
Heat the olive oil in a heavy suacepan over medium heat. Add the onions and the pinch of salt
Saute onions until soft, about 5 minutes.
Add all of the spinach to the pan, a handful at a time and saute.
Add the dill , rice, 2 cups of water and the 1 tsp of salt.
Bring to a boil

Reduce the heat and simmer, covered until the water is absorbed, about 20 min. If the rice is not tender and fluffy at this point, add more hot water and continue simmering.

Remove the pan from the heat.
Add the lemon juice and drizzle with some olive oil
Serve warm or even at room temperature (I prefer warm).
Top with some Feta cheese and garnish with a lemon wedge just before serving.

Voila! That's it and you've got a hit!

By the way, now that I posted this - I will pull out my bag 2nd pack of spinach to make another batch! Who's coming over?

Note: They list the Feta as "optional", which I understand, if you don't like feta or are cutting calories.   However, if you buy Greek Feta, it adds a wonderful creamy texture and another dimension of flavour.   You can always add the Feta for the guests who want it. Try not to omit - It goes so well with warm rice. Comfort food at its best. 

Greek Feta is more expensive than Canadian, but the quality really shows in its texture - you wont need much. Canadian Feta (purchased by weight) is fine.  Go to any "ethnic" friendly grocery store. I like to frequent Morilatos or Cavalaro Fine Foods for my Feta.  If you must go the pre-packaged route, there are some Greek brands that you can try.  Yes, Go Greek - DO NOT buy Saputo - its too salty and dry.