Lamb with Port Wine Sauce

I am not too familiar with making lamb, but I came across a simple recipe and have loved this dish ever since. It provides a nice alternate to ham on Easter and is still festive. Try it out and let me know what you think…

Lamb with Port Wine Sauce

1 boneless leg of lamb trimmed and tied approx. 4 lbs

10 cloves of garlic cut into halves

4 sprigs of fresh rosemary, 2 more sprigs for garnish

1 cup port wine

Kosher salt and pepper to taste

Method:

Cut ½ inch slits through the lamb and insert the halved garlic cloves. Tuck the rosemary sprigs through the twine used to tie the leg. Season well with salt and pepper. Place in a large freezer bag and then pour in the port wine. Seal well and place in refrigerator over night.

Remove the lamb from the refrigerator and bring to room temperature. Preheat the oven to 325F. Place lamb in shallow dish, and cook in the oven on the lower rack for 2 hours, basting with the marinate every 15 min.

Remove from the oven when the meat thermometer registers the following:

For rare 120 F

For medium rare 125 F

For medium 130 F

Place on cutting board and let stand for 15 minutes to redistribute the juices. Make the port wine sauce in the meanwhile (see recipe below). Carve into ¾ inch slices, arrange in a platter, and pour the port wine sauce. Garnish with 2 sprigs of rosemary.

Port Wine sauce:

1 cup port wine

½ cup heavy cream

3 tsp butter.

Scrap all the dripping in the shallow dish, deglazing the bottom of the hot pan with the wine, over high heat. Once you have lifted all the bits at the bottom of pan lower the heat to medium and add the cream and whisk. Let reduce by half over medium to low heat. Do not let the cream boil. Add the butter and melt into the sauce. Pour over the lamb. Serve immediately.

Veal in Marsala Wine Sauce

Veal Marsala

1 lb veal cutlets cut 1/4" thick
1/4 cup flour
salt and pepper
4 Tbsp butter
1 lb sliced mushrooms
1/2 cup beef stock
1/4 cup Marsala wine

Method:

Combine flour, salt and pepper. Coat veal slices lightly on both sides with flour mixture. Melt 2 Tbsp (30mL) butter in skillet over medium-high heat.

Cook veal slices 4 to 5 minutes until golden brown, turning once. Remove from pan and keep warm.

Add remaining butter to skillet and cook mushrooms to golden brown. Add beef stock, bring to boil and simmer 2 to 3 minutes.

Add Marsala wine and return meat and any accumulated juices to the pan. Reheat 1 to 2 minutes.

Try Thai for a change

Thai coconut shrimp curry and rice

Try Thai tonight for a change. Let me know what you think of this recipe.

½ Cup lite coconut milk

2 cloves garlic minced

2 tbsp fresh lime juice

1 tbsp fresh ginger minced

1 tbsp soy sauce

1 tsp hoisen sauce

1 tbsp maple syrup

¾ cup Thai basil chopped finely

16 ounces of large shrimp

Place the reduced-fat coconut milk, minced garlic, lime juice, minced ginger, low-sodium soy sauce, maple syrup and Thai basil in a blender and puree until smooth.

Using two medium sized wooden skewers assemble small kabobs of shrimp. The amount of shrimp on each kabob will be determined by the size of shrimp that is used. For medium sized shrimp, there should be about 4 shrimp per kabob for a total of 8 kabobs.

Put the shrimp in the bottom of an oblong Pyrex dish and add the marinade. Cover tightly with plastic wrap and place in the refrigerator for at least 3 hours (overnight is best).

When ready to cook, preheat the oven to 400°F. Place a non-stick grill pan or skillet in the oven and let it heat for at least 10 minutes. When hot, add the marinated shrimp skewers. As they sear on one side, top the other with about half of the marinade.

The shrimp will grill fast and should be turned after about three minutes. Spread the remaining marinade over the top of the shrimp and grill for another 4 – 5 minutes.

Serve over Jasmine Rice with 2 tablespoons of Thai Peanut sauce.