Lamb Meatballs with Olives and Feta

Lamb Meatballs with Olives and Feta
Print Recipe
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Lamb Meatballs with Olives and Feta
Print Recipe
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Ingredients
Meatballs
Sauce
Servings: people
Instructions
Meatballs
  1. Add all ingredients except oil to a large bowl. Gently combine with your hands or a wooden spoon. Roll mixture into 17-18 evenly sized meatballs approximately 1 1/4 ounces each.
  2. Heat oil in a cast iron or oven safe skillet over medium heat until hot. Arrange meatballs in a single layer and brown on all sides, about 20 minutes. Remove meatballs to a paper towel lined plate and drain all but 1 tbsp of fat from skillet.
Sauce
  1. Preheat oven to 350℉.
  2. To the skillet add chopped shallot and garlic, sauté for 2-3 minutes over medium heat until soft, stirring often. Pour in white wine to deglaze the pan, stirring to scrape up any browned bits in the pan. Add chicken broth and allow to simmer for about 2 minutes.
  3. Using your hands, crush tomatoes and add to skillet along with oregano, paprika and pepper. Stir to combine and bring to a simmer. Add meatballs back to pan, stirring to coat with sauce.
  4. Place in oven uncovered and bake for 20-25 minutes until sauce is reduced, stirring once. Remove from oven and stir to coat with sauce. Sprinkle with feta cheese and olives, return to oven for 5 minutes. Remove from oven and garnish with chopped red onion and fresh oregano if desired and serve immediately on top of rice or with crusty bread.
Recipe Notes

-dampened hands help to roll meatballs.

 

Rack of Lamb with Pomegranate Sauce


Rack of Lamb with Pomegranate Sauce
Print Recipe
Servings Prep Time
2-3 people 30 minutes
Cook Time Passive Time
25 minutes 10 minutes
Servings Prep Time
2-3 people 30 minutes
Cook Time Passive Time
25 minutes 10 minutes
Rack of Lamb with Pomegranate Sauce
Print Recipe
Servings Prep Time
2-3 people 30 minutes
Cook Time Passive Time
25 minutes 10 minutes
Servings Prep Time
2-3 people 30 minutes
Cook Time Passive Time
25 minutes 10 minutes
Ingredients
Lamb
Pomegranate Sauce
Servings: people
Instructions
Lamb
  1. Preheat oven to 425℉. Trim lamb rack of excess fat and clean off bones if needed. Season lamb on all sides with salt and pepper. Over high heat, heat canola oil in a pan large enough to fit the lamb rack. Brown lamb rack on all sides. Remove from pan and place meat side up on a baking sheet lined with foil.
  2. In a small bowl whisk together Dijon mustard, mayonnaise, garlic, 2 tsp olive oil and herbs de provence. Smear onto all sides of lamb giving the upper meat side the most attention.
  3. In another small bowl stir together panko bread crumbs, remaining 2 tsp olive oil and 1/8 tsp of both salt and freshly ground pepper. Pack this mixture onto mustard coating on the meat side only, which will include the sides of the lamb rack.
  4. Clean up any stay crumbs that have fallen onto baking sheet as they tend to burn. Place lamb into preheated oven and cook for 25-30 minutes or until a thermometer registers 125℉-130℉ for medium rare. Remove from oven and allow to rest for 10 minutes. Cut between bones into chops and top with pomegranate sauce, serve immediately.
Sauce
  1. In a small sauce pan heat butter over medium heat. Add shallots and sauté for 2-3 minutes until starting to soften but not browning. Add beef broth and rosemary sprig. Increase heat and bring to a steady simmer and allow to reduce for about 2 minutes. Stir in port and continue to reduce for about 10 minutes until sauce has thickened and is syrupy. Remove from heat and remove rosemary sprig. Stir in apricot jam and pomegranate molasses. Spoon over lamb chops and serve immediately, serving any extra sauce on the side.
Recipe Notes

Sauce can be made a day ahead and gently rewarmed for serving.

Mushroom Green Beans


Mushroom Green Beans
Print Recipe
Servings Prep Time
8 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 15 minutes
Cook Time
35-40 minutes
Mushroom Green Beans
Print Recipe
Servings Prep Time
8 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 15 minutes
Cook Time
35-40 minutes
Ingredients
Beans
Topping
Servings:
Instructions
Breadcrumb Topping
  1. In a small bowl stir together all dry ingredients including cheese. Drizzle butter into dry and stir to combine. Set aside.
Beans
  1. Preheat oven to 350℉. In a medium sauté pan heat oil over medium heat and sauté shallots and garlic for 2-3 minutes until starting to soften. Add mushrooms, Worcestershire sauce, salt and pepper. Cook until mushroom have cooked down and moisture has evaporated, about 5-6 minutes. While cooking shallots and mushrooms cook beans in boiling salted water for 6-7 minutes.
  2. Drain beans well and toss with mushroom mixture, and asiago cheese. Pour into a greased casserole dish and sprinkle with topping. Bake for 20-25 minutes until topping is golden. Serve immediately.
Recipe Notes

White and cremini mushrooms work well here, but my personal favourite is 1/2 ounce dry wild mushrooms (prepped as per container), coarsely chopped and added with 10 ounces of sliced cremini mushrooms as shown in this post.

Smoked Gouda Mac and Cheese

Smoked Gouda Mac and Cheese is creamy, loaded with cheese and topped with crispy bacon crumbs.
Smoked Gouda Mac and Cheese
Print Recipe
A slightly smoky mac and cheese that's loaded with cheese and topped with crispy bacon crumbs.
Servings
6-8 people
Servings
6-8 people
Smoked Gouda Mac and Cheese is creamy, loaded with cheese and topped with crispy bacon crumbs.
Smoked Gouda Mac and Cheese
Print Recipe
A slightly smoky mac and cheese that's loaded with cheese and topped with crispy bacon crumbs.
Servings
6-8 people
Servings
6-8 people
Ingredients
Bacon Crumbs
Smoked Gouda Mac and Cheese
Servings: people
Instructions
Bacon Crumbs
  1. Chop bacon into medium dice and cook until just starting to crisp and most of the fat has rendered. Scoop out bacon onto a paper towel lined plate, reserving bacon fat. Allow bacon to cool to room temperature before proceeding.
  2. In a mini food processor combine half of the bread crumbs, bacon, pepper and smoked paprika. Pulse until crumbly and bacon has broken down into bits. Add remaining bread crumbs and melted butter. Pulse until just combined. Set aside.
Smoked Gouda Mac and Cheese
  1. Cook macaroni in salted water until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
  2. Preheat oven to 350℉. In a large sauce pan, heat reserved bacon fat. Add flour and stir to combine. Cook over medium heat for 1 minute stirring often. Add 1 cup hot milk, continue to whisk until smooth and the mixture starts to bubble. Whisk in another cup of hot milk and whisk until smooth. Add remaining milk, whisk until smooth and allow to come to a boil. Reduce heat to medium low and simmer for 10 minutes, stirring often. Whisk in dry mustard, salt, Worcestershire sauce, thyme, white pepper, cayenne and nutmeg.
  3. Toss together 1/2 cup shredded smoked gouda, 1/2 cup shredded white cheddar and 1/4 cup parmesan. Set aside.
  4. Add remaining 4 cups of cheese to the sauce, stir until melted. Add cooked macaroni and stir to combine. Divide equally into individual cocotte dishes or a 9"x13" pan sprayed with non stick spray. Top with remaining cheese and then bread crumbs. Bake for 20-25 minutes until golden.
Recipe Notes

Top up reserved bacon fat with butter to make 1/4 cup if there's not quite enough.  Cook pasta at the same time as cooking the bacon.