Saturday, April 23, 2011

Early easter lamb

Inspired by the lovely greek style infused olive oil I made yesterday, I decided on a whim to make my first attempt at cooking lamb. It's one meat that I've actually never eaten, but I know it's traditional for greek cooking, and they had it at a halfway decent price. Remarkably, it came out very good, even though it's also the first time I've roasted meat without a salt rub. Here's a rough recipe.

Greek lamb with cherry sauce

1 pound lamb shoulder fillets
2 tablespoons lemon oregano infused olive oil
A handful dried oregano
1/8 cup dried cherries
2 ice cubes of real chicken broth (maybe 1/4 cup?)
Balsalmic vinegar

Rub the lamb liberally with infused olive oil. Sprinkle freshly crushed oregano on both sides and then lightly sprinkle with pepper. Let sit for 1 hour. Soak cherries in about 1/4 of hot water.

Heat the oven to 350. Rub a cast iron pan with a light coating of olive oil. Pop it in the oven for 30 minutes. (I roasted some potatoes at the same time.) When the lamb seems done, remove from pan and allow to sit for 8-10 minutes before slicing. In the meantime, put the cast iron pan on the stove, add the broth, cherries and soaking liquid. Bring to a simmer and add a few glugs of balsalmic vinegar. Cook down to a thick sauce and serve over slices of lamb.

If you use low sodium chicken broth (I make my own from chicken bones), a 3oz portion of the lamb with 1/4 of the sauce should come out to about 85mg of sodium.

I'd show you a picture, but we sort of ate it all! ;-)

No comments:

Post a Comment