PARMESAN-CRUSTED RACK OF LAMB
Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb. Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare. (Tell no one how easy it is to pull off.)
Provided by Sam Sifton
Time 1h45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450. Put a large frying pan over high heat until very hot. Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
- In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
- Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 19 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 213 milligrams, Sugar 1 gram
GREEK LAMB & MACARONI BAKE
A cross between moussaka and macaroni cheese, this thrifty Mediterranean pasta bake makes for a hearty meal
Provided by Cassie Best
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, add the onion and cook for 10 mins until soft. Add the garlic and cook for 1 min more, then tip in the lamb mince, turn up the heat and brown, breaking up the mince with a wooden spoon.
- Once the lamb is browned, add the cinnamon, crumbled stock cube, tomatoes and oregano. Stir well and simmer for 15 mins, covered, then for 15 mins, uncovered, until the sauce has thickened and the tomatoes have cooked down.
- Meanwhile, cook the macaroni following pack instructions. Drain well. Heat oven to 200C/180C fan/gas 6.
- Mix together the ricotta, most of the parmesan and the milk with plenty of seasoning, and stir into the macaroni. Tip the mince into a large baking dish, top with the macaroni mixture, and scatter over the remaining parmesan. Bake for 30 mins until golden and bubbling. Serve hot with garlic bread, if you like.
Nutrition Facts : Calories 548 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium
MACARONI AND CHEESE
Provided by Alex Guarnaschelli
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a large pot, bring the water to a rolling boil. Add the salt. Taste the water. It should be salty like sea water. Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, 8 to 10 minutes.
- Pour the macaroni and water into a strainer placed over the sink. Allow the water to drain out, reserving approximately 1 cup of the liquid.
- In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer. Add the mustard and 3 cups of the Gruyere. Season with salt and pepper, to taste. Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream. Add the Parmesan and Cheddar. Stir with a wooden spoon and simmer again until smooth. Add a splash of Worcestershire and a splash of hot sauce. Stir to blend. Taste for seasoning.
- Add the macaroni to the cream and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves.
- Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top. Serve immediately.
LAMB MAC AND CHEESE
Steps:
- Bring 2 cups water to a rolling boil and add 2 tablespoons salt. Add the pasta and chicken stock to the water and cook, covered, 12 minutes. Drain the pasta and rinse with cold water. Set aside to cool in a large saucepan.
- Add the heavy cream, Greek yogurt, beef stock, cream cheese, mozzarella, Parmesan, asiago, blue cheese, 2 tablespoons seafood seasoning, sugar, dry mustard, white pepper, half of the dill, 1/2 stick butter and 1 tablespoon black pepper in a pot and blend together. Place on the stove over low heat and cook, covered, stirring once every minute to keep the cheeses from sticking.
- Meanwhile, melt the remaining 1/2 stick butter in a nonstick skillet and add the lamb and bacon. Add the paprika, remaining tablespoon seafood seasoning, 1 tablespoon salt and 1 tablespoon black pepper. Cook until the bacon fat has rendered down and the lamb is cooked all the way through and tender, about 5 minutes. Remove from the heat. Drain the excess grease, then add the meat mixture to the cheese sauce; stir and simmer, covered, 5 minutes. Add the pasta to the cheese sauce and stir together.
- Add the oil to skillet and heat until hot. Add the pita bread and fry, 1 minute. Lightly dust the pita chips with salt and the remaining dill. Place the Greek mac and cheese in each of 4 bowls and serve with fried pita on the side of each.
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- Boil pasta in salted water, according to packet instructions, until JUST al dente (do not over-boil)! Drain and rinse well with cold water. Set aside.
- Melt 2 tablespoons butter in a large, oven proof pan or skillet over medium-high heat. Add in the Panko breadcrumbs; stir to coat and cook until golden browned. Transfer to a bowl; set aside.
- Melt the 1/4 cup of butter in the same pan / skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about 1/4 cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken.
MAC LAMB - LAMB MAC AND CHEESE · CHEF NOT REQUIRED...
From chefnotrequired.com
Cuisine American, Australian, Modern AustralianTotal Time 1 hr 5 minsCategory Main CourseCalories 485 per serving
- Cook pasta (250g/9oz) according to packet directions, taking out & draining 1 min short of recommended cooking time, mix through 1 tbsp. salted butter and set aside.
- Heat a non-stick frypan over medium heat and fry speck (150g/5oz) for 2-3 mins, or until it starts to brown and crisp, then set aside. Don't wipe out pan.
- In a medium-sized microwave safe bowl, melt 2 tbsp salted butter. Once melted add bread cubes (2-4 slices depending on size) and mix to coat evenly in butter - I use a pastry brush for this. Then set aside.
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