From Cuisine 1998, issue 9, page 6. Not a completely original recipe, but these marinade flavors are too good to pass up.
2 racks of lamb
1 cup soy sauce
1/3 cup tamarind sauce (I used the concentrate)
¼ cup fresh mint, chopped
¼ cup olive oil
¼ cup dark brown sugar
4 cloves garlic, minced
2 teaspoons whole cumin seeds, toasted and crushed
2 teaspoons black pepper
Grilled Rack of Lamb with Tamarind Marinade
Make sure your racks of lamb have been properly trimmed, with chine and feather bones removed. If in doubt, ask your butcher. Remove all excess fat, right down to the eye of the meat, along with any silver skin. Trim out all fat from between the bones, called "frenching" (see a YouTube video on this technique here) leaving the bones perfectly clean. Clean off all excess fat from the meat. To insure the meat comes out with a perfectly rounded shape, tie butchers' twine tightly around the meat between each bone.
Make the Marinade by toasting the cumin seeds until very fragrant in a hot, dry skillet, 3 to 5 minutes. Crush the cumin in a mortar and pestle or with a mallet. Whisk all the marinade ingredients together and place it into a container large enough to hold the racks of lamb. A zip top bag will work fine. Place the meat into the container of choice and pour on the marinade. Allow the meat to marinate for 2 hours at room temperature.
Before grilling (I use a gas grill) light one side of the grill to highest temperature, leaving the other side of the grill off. Remove the lamb from the marinade and wrap foil around each individual bone, to prevent burning. Lay the racks onto the hot side of the grill. After 2 minutes, flip the racks and brown the other side for 2 minutes. Now move the meat over to the unheated side of the grill, leaving the grill lit to create an oven-like atmosphere. Using a probe to ensure proper temperature in the meat insert the probe into the center portion of the rack, between the bones, halfway into the meat. Put the lid on the grill and monitor the probe. For medium rare (best) the temp should reach 135 degrees, and will take about 20 minutes. Set the racks aside to rest for 5 minutes before removing all the foil from the bones and the strings tied around the meat. Slice the lamb chops apart to serve.
This is a great way to use leftover turkey after a holiday, but can be made with chicken also, or with rotisserie chicken for a quick dinner. The dish can be served over toast, over pasta or rice, or mixed with pasta or rice in a casserole and baked. The use of white pepper is to preserve the creamy color. Black pepper will work fine. The capers may be left whole or chopped, as desired. They add piquancy, but may be left out if desired.
Serves about 6 to 8
4 tablespoons unsalted butter
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
¼ cup dry Sherry (not "cooking sherry"), or dry white wine
¼ cup flour
1 can (12 ounces) evaporated milk
2 cups water or stock
1 (4-ounce) jar chopped pimientos
1½ teaspoons salt, or to taste
a few grinds of white pepper
1 (8-ounce) can mushroom stems and pieces, drained
3½ - 4 cups cubed cooked turkey (or chicken)
2 teaspoons capers, drained
1 tablespoon fresh sage leaves, minced
Creamed Turkey, here served over spaghetti
In a large skillet, melt the butter gently over medium heat and add in the onions and green pepper. cook until soft, about 10 minutes, then add the garlic. Cook until fragrant, 3 to 5 minutes more. Add in the Sherry and allow to cook until it has evaporated. Sprinkle on the flour and mix to combine with the butter in the pan. Add in the evaporated milk and stir to combine. As the mixture heats it will begin to thicken. Add in the water, stirring to combine and prevent lumps. Add in all the rest of the ingredients and cook to meld flavors and cook out any flour taste.
A "white" pizza, this has no red sauce, but the flavors are tremendous. If, like me, you do not tolerate too much tomato sauce, this is an excellent alternative, flavorful and easy to put together.
Makes 1 (12 - 13-inch) pizza
1/3 of my Pizza Dough recipe, or pizza dough of your choice
2 - 3 tablespoons olive oil
2 - 3 cloves garlic, finely minced
1-ounce Parmesan cheese, grated
2 medium russet potatoes, baked
3 thick slices bacon, fried and crumbled
salt and pepper, to taste
2 - 3 ounces Gorgonzola crumbles
1 tablespoon fresh rosemary, chopped coarsely
1 cup shredded mozzarella, optional
Potato Gorgonzola Bacon Pizza with Rosemary
Set the olive oil and garlic together in a small saucepan on the lowest heat possible, trying not to even bring to a simmer. Steep these ingredients for at least 15 to 20 minutes.
Preheat oven to 425 (400 if on Convect Bake). Roll out pizza dough and fit to a lightly oiled 12 or 13-inch pizza pan, pushing the dough up at the edges to form a crust. Brush the dough all over with the steeped oil and garlic mixture, using as much or as little of the actual garlic as desired, to taste. Sprinkle on the Parmesan cheese. Slice the potatoes with skin left on into ¼-inch thick slices. Lay the slices over the Parmesan in one layer. Sprinkle the crumbled bacon over top. Sprinkle salt and pepper over all, if desired. Sprinkle on the Gorgonzola crumbles and them the fresh rosemary. At this point the pizza may be baked as is. If desired, the mozzarella may be strewn over top.
Bake the pizza for approximately 20 minutes, or until browned and bubbly.