We had a most delicious meal tonight, so I just have to share some recipes that I got from the amazing Jamie Oliver. Not only is he a joy to look at, but he can cook as well! Doubly fantastic! I hope that if he googles his own name he will find our blog and want to meet us….and then I’ll be very embarrassed about what I just said. I’ll tell him it was Kelly.
To begin, I want to mention that the lamb was born and raised right here on our farm. We raise a few Icelandic lambs every year from our small flock. They are gentle natured (except the Ram), and they produce very lovely wool and meat. The ram’s days are numbered, but that’s a story for another day…..and I’ve been saying this for about 2 years, so he really doesn’t take me very seriously any more.
The potatoes were also born and raised right here on our farm…well, in my garden. Which, sadly for me is sometimes also where I find the ewes raising their lambs. Watch for my post on the benefits of effective sheep fencing sometime in the future.
The feta for our salad this evening was made on a farm approximately 20 minutes south west of ours. Brian and Rhonda operate Western Canada’s only sheep dairy and they do a fabulous job of creating all kinds of very yummy hand made artisan cheese there. They can be contacted at email@example.com
Roast Lamb Chops
15 or so lamb chops
Sea salt and freshly ground pepper (or from the shaker works just fine)
Bunch of fresh rosemary leaves picked and chopped really fine
Rub each chop with salt and pepper on both sides. Wipe some olive oil all over them too.
Brown both sides of the chops in a frying pan. Remove them and put them in a baking dish. Sprinkle them generously with the chopped rosemary. Bake at 400F for approximately 8 to 10 minutes, depending on the thickness of your chops and how you like them done. Ours are about 1 inch thick and they cooked for about 9 minutes.
Yummy and Easy!! I made mine with 13 lamb chops which was clearly not enough for 5 people. 15 might be enough if you don’t have to feed teenagers.
Potato and Cauliflower Dauphinois
I know this looks scary, what with a name like Dauphinois, but I assure you its very easy to make and no dolphins are involved. I was worried too, but we can do this.
1 cup heavy cream (I used whipping cream)
1 cup milk
4 crushed cloves of garlic
1 bay leaves
Sea salt and freshly ground pepper (again, the shaker is fine)
A knob of butter. (To butter your pan)
1 lb of potatoes peeled and sliced about ½ inch thick
½ cauliflower sliced thickly
A few sprigs of fresh thyme leaves
A handful of parmesan cheese
Put cream, milk, garlic, bay leaves and a bit of nutmeg into a medium sized saucepan. Simmer for 5 min. Season with salt and pepper and take out the bay leaves. Remove from heat.
Butter an oven safe pan and layer potatoes, sprinkling of thyme, cauliflower, potatoes, cauliflower, potatoes. Pour the infused milk and cream over the top. Cover with foil and bake at 400 F for about 30 minutes until potatoes are soft.
Remove foil, sprinkle on the parmesan and bake for another 5 to 8 minutes until golden and the cheese is melted.
See? Easy right? And no need to go ask your seafood manager for Dolphin filets. I bet that would make you a tad unpopular in your neighborhood grocery store. No dolphins were harmed in the making of this blog. I love dolphins. Not to eat, I just love them. Haven’t tried eating one.
1 or 2 tomatoes cut into roughly ½ inch shapes
A handful of black olives…pitted
2 avocados. Peel them, pit them and cut into wedges. Toss with a bit of lemon juice
1 large shallot. Peel and finely chop
1 tsp dried oregano
Herb or red wine vinegar
Sea salt and freshly ground pepper (I don’t need to tell you, but the shaker is fine)
1 romaine lettuce torn into bite sized pieces.
Some crumbled feta cheese
Put tomatoes, olives, avocado, shallot and oregano into a bowl. Toss with a few small splashes of the vinegar and a glug of the oil. (That’s EXACTLY what the recipe says) salt and pepper and set aside for 5 minutes.
Add lettuce and dress it all with lemon oil dressing:
Lemon oil dressing
3 ½ tbsp lemon juice
10 tbsp olive oil
Sea salt and freshly ground pepper 😉
Shake it all together in a jar.
Sprinkle the feta over the top, arrange the avocado so you can see it better and serve.
This meal was delightful, which says a lot because I am actually not a big lamb fan. Maybe this is the recipe to change all that! Go easy on the salt, I may have been a bit heavy on that, but otherwise this was a big hit.
Go make it tomorrow, it’s quick and easy and if you have an 11 year old who likes to play with knives, there’s lots of chopping for her too!