Pomegranate-Glazed Lamb with Carrots and Parsnips

Pomegranate-Glazed Lamb with Carrots and Parsnips

Last week Lyn went shopping for a few things on her own and there were a few impulse buys. We all do that I did it yesterday and ended up with American Chop Suey nice comfort food for a snowy day. Anyway she got a 4 lb. boneless leg of lamb. I used 1 lb to make ground lamb last weekend for Gyros. Today we made this roast and it was well worth the impulse buy well worth it.

Ingredients

Glaze

  • 1 1/2 cup Pomegranate juice
  • 3 tablespoon Sugar
  • 1 teaspoon Black pepper, freshly ground
  • 1/4 teaspoon Red pepper flakes
  • 1/8 teaspoon Cinnamon, ground

100_2469

Veggies

  • 4 whole carrots, peeled
  • 1 1/2 cups large parsnips, peeled and thinly sliced – STEVE NOTE I did not have parsnip so I used potatoes
  • 1/3 cup Water

Lamb

  • 3 lb Boneless leg of lamb, trimmed of excess fat
  • 2 teaspoon Minced garlic
  • 1 teaspoon Kosher salt
  • 2 teaspoon Cumin seeds – STEVE NOTE I did not have used ground Cumin
  • 1 tablespoon Unsalted butter
  • 2 tablespoon Chopped fresh mint

100_2472

How:

Look for a mini boneless leg of lamb roast that weighs approximately 3 lb. These small roasts sometimes come prepacked in netting. For a leaner, cleaner tasting lamb we like to trim the fat off the surface. This requires removing the netting, trimming the fat, and retying your roast. The extra work is definitely worth it.

1. Adjust oven rack to middle position and preheat oven to 350 degrees.

2. Combine pomegranate juice, sugar, 1/2 tsp. of the black pepper, red pepper flakes, and cinnamon in a medium saucepan and bring to a boil over high heat.

100_2474

 

Reduce heat to medium-high and simmer until mixture is thick and syrupy and reduced to about 1/3 cup, about 20 to 25 minutes.

100_2477

3. Cut carrots and parsnips in half lengthwise and then cut into 3-inch pieces. Place in a microwave-safe bowl with water. Cover with plastic wrap and microwave for 2 minutes. Remove plastic wrap and toss vegetables with 2 Tbsp. of the pomegranate glaze.

4. Place lamb in the center of a large baking dish or roasting pan. Rub garlic into roast. Season with 1/2 tsp. of the salt, remaining 1/2 tsp. black pepper, and cumin seeds. Brush the top and sides of lamb liberally with pomegranate glaze. Distribute vegetables and their liquid around the roast. STEVE NOTE – I rubbed the roast with garlic and the spices wrapped in plastic wrap and set in refrigerator for a few hours. Took out and let get to room temperature.

5. Roast for 40 minutes, stirring vegetables once or twice, until meat is cooked to about 115 degrees. Brush roast with any remaining glaze (if it has thickened, microwave for 15 seconds). Increase oven temperature to 500 degrees. Cook until meat begins to brown in spots and the temperature reaches about 125 degrees for medium-rare, 140 degrees for medium, and 160 degrees for well done, according to your preference (about 10 to 20 minutes).

6. If you prefer your lamb more well done and it begins to overbrown, lower heat to 475 degrees and cover meat loosely with foil.

7. Transfer lamb to cutting board, tent with foil and let rest for 15 minutes. Meanwhile, spread vegetables evenly over baking dish and return to oven to bake until all the juices have evaporated and vegetables have begun to caramelize, about 4 to 5 minutes; watch that they don’t burn. Remove baking dish from oven and stir butter and mint into the vegetables.

8. Remove strings and use a sharp knife to cut lamb into thin slices. Transfer vegetables and lamb to platter and serve warm.

100_2479

Source: Hannaford fresh Magazine, September – October 2008
Advertisements
Mimi Chili

Mimi Chili

Every once in a while I come home from work and there is a package sitting there beside the garage door with the return address of Maine on it. A smile grows across my face I know that it is a special treat from Lyn’s sister, Mimi. This time is was chili packed with just the right amount of freezer bags keeping it a perfect temp and ready to heat up. I asked her for the recipe and as she says it kind of hard I just sort of throw it together but here ya go! So I give you a totally buildable recipe that I know I have enjoyed for years. What about some of that spinage bread?? Take some pictures while you make it and I’ll post with your permission ofcourse.

 Ingredients

  • 1 lb to 1 1/2 lb. Hamburg
  • 1 big can Cento Crushed tomato
  • 1 big can Hunt’s Sauce
  • 1 can Stewarts shelled beans
  • 1 can Bush’s black beans
  • 1 can Bush’s dark red kidney bean
  • 1 bag frozen diced green peppers
  • 1 can Hunt’s tomato paste
  • Frozen corn
  • 1/2 bag frozen diced onions
  • Old El Paso Chili mix
  • Weber’s Grill Master’s Hamburg seasoning to taste
  • cumin
  • chili powder
  • onion powder
  • garlic powder
  • basil
  • cilantro
  • salt & pepper

How

Heat in pan, add Old El Paso Chili mix, spice with cumin, chili powder, onion & garlic power, basil, cilantro salt & pepper to taste. 1 can Stewarts shelled beans, 1 can Bush’s black beans, 1 can Bush’s dark red kidney beans. In frying pan brown hamburg, season with salt & Weber’s Grill Master’s Hamburg seasoning to taste. Strain and add to chili pot. Add 1 can Hunt’s tomato paste to chili w/ little water if chili too thick. Add some corn to it if you like, as always season to taste with spices & hot sauce.

**********************************

Cumin

An aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Cumin “seeds” are actually the small dried fruit of an annual plant in the parsley family. Native to the Mediterranean, cumin is hotter to the taste, lighter in color, and larger than caraway, another spice it’s sometimes confused with. Sold whole or ground, the seeds come in three colors: amber, white or black. Amber is most widely available, but the black has such a complex flavor it should not be substituted for the other two. Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Mexican cuisines, and is one of the main ingredients in curry powder.

How to store: Store in an airtight container and place in a dry, cool area, away from light. Flavor and aroma can be retained for up to six months.

Matches well with: beans, chicken, couscous, curry, eggplant, fish, lamb, lentils, peas, pork, potatoes, rice, sausages, soups, stews, eggs