Truffled Lamb Lollipops

 

This weekend I made these insane lamb lollipops with the help of my friends over at HEB. This month their #PrimoPicks are all about Italy. They sent me some black truffle salt and I was super excited to use it.  I thought popcorn, because heck yeah truffled popcorn. Potatoes were an obvious choice, and why they snuck their way into this recipe. But ultimately I wanted something savory and worthy of the truffles. Enter lamb. It was the perfect choice! Not something I always make, but not hard to get either.

Truffled Lamb Lollipops_Natalie Paramore

For this recipe, I used:

3lb rack of lamb

1lb red potatoes

2 cups chopped brussels sprouts

1 cup diced mushrooms

3 tablespoons minced garlic

2 tablespoons olive oil

2 sprigs fresh rosemary or about 1 tablespoon of leaves

1 tablespoon truffle salt, divided

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Begin by preheating the oven to 360 degrees.

Wash and chop the brussels sprouts and red potatoes. Depending on the potatoes, quarter or eighth them. Slice the brussels sprouts about 1/4 inch thick. Slice mushrooms similarly. Toss vegetables together with minced garlic, rosemary and olive oil. Place into a large baking dish.

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For lamb, place rack on top of vegetables and sprinkle with half a tablespoon of truffle salt on each side.

Bake for about 30 minutes or until cooked through.

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Once lamb is cooked thoroughly, slice into lollipops and remove tough meat from bone with a knife. Cut off any excess fat.

Lamb Lollipops_Natalie Paramore 3 Serve alongside roasted vegetables! Add extra truffle salt to taste if needed, but beware, it is strong!

Lamb Lollipops_Natalie Paramore 2What is your favorite lamb dish?

 

Vietnamese Lamb Bún

Do y’all love Vietnamese food as much as me? I love all the freshness that goes along with it. You know I love Elizabeth Street Cafe with a passion and fresh jalapeño and mint is of my current obsessions . This was my attempt at recreating the Short Rib Bún from Elizabeth Street Cafe.

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So fresh!

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For this recipe, you’ll need:
2 lbs of lamb (or any other protein/tofu)
1 pack of rice vermicelli
1 cup of the following:
Carrots
Cucumber
Radishes
Jalapeños
Cilantro
Mint

For the sauce:
1/3 cup fish sauce + 2 more tablespoons
1/4 cup water
3 tablespoons sugar
2 serranos or thai chilies
3 cloves of garlic
1 shallot
1 lemon

1 teaspoon salt

Sauce recipe based on this one from The Ravenous Couple .

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I started off by mincing the serranos, garlic and shallot. Next whisk those together with the lemon, water, sugar and fish sauce until the sugar is completely dissolved.

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Let that sit while you prep the veggies.

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Dice the veggies up thinly. Boil the rice vermicelli noodles according to the packaging.

Cube the lamb meat and toss with 2 tablespoons of fish sauce. Sauté the lamb over medium heat with 1 teaspoon salt until browned.

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Put the noodles in the bowl first, then organize all the

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veggies on top. Serve 1-2 tablespoons of the sauce on the side. The sauce can be a little strong for some palates, so I let my guests pour their own. Obviously, add sriracha for extra heat.

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Serve it up with some chopsticks and dig in!

Enjoy!

Lebanese Lamb Dolmas

My friend Hunter Hughes and I have been talking about making his family recipe for dolmas since, well, pretty much since I started this blog. So we finally got around to it last weekend. Hunter told me the story of how his mom’s family is from Beirut and the grape leaves used to make these dolmas are from a root they brought over from Beirut. Pretty cool story. Everytime I see Hunter I can’t help but think of the first line of Weezer’s El Scorcho song. Except replace Japanese with Lebanese. Seriously, that song runs through my head everytime I see him haha.

Dolmas are basically stuffed grape leaves. The grape leaves are stuffed with meat or vegetables, rice and spices. The ones Hunter’s family makes are stuffed with ground lamb meat and rice. He assures me, the ones we ate are traditional Lebanese ones, not to be confused with Greek ones which are often vegetarian.

Let’s begin.

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You’ll need:
Grape leaves (can get them in a jar, somewhere near olives in the grocery store)
Ground leg of lamb
Lemon
Rice

These ones we made were handmade by Hunter’s grandma and frozen. So, lucky me, got to try the really authentic ones.

If you were making these, you would take the uncooked rice and ground lamb meat and wrap it tightly in the grape leaves. Making little bite size pieces.

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Next, place the dolmas in a large pot and cover with water. Make sure that the dolmas can lay flat and that you can fit a salad plate over the dolmas.

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See how the plate fits inside the large pot. This holds the dolmas together while cooking so the leaves don’t unravel.

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Then squeeze some lemons over and place them around the edges. Simmer these for about 35minutes.

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The dolmas will come out looking all steamy and fresh!

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I served these dolmas with Sweet Potato Hummus , whole wheat cous cous and prosciutto wrapped mozzarella.

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For prosciutto wrapped mozzarella, slice fresh mozzarella and wrap with prosciutto. Drizzle with balsamic vinegar and sprinkle with kosher salt. Easy and delicious!

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There’s the inside.

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And just in case you ladies were wondering this half-Lebanese man resides in Austin, TX but loves that Alabama Roll Tide. You can find him on the mean streets of West 6th or combing the Capitol working his slick skills.

Thanks for the dolmas Hunter!