Calling these lamb steaks is really not correct. They are slices from the bigger end of a leg of lamb, with the small leg bone in.
The French call them ‘leg cutlets’ or ‘leg slices’, neither term being one I really want to use.
When we were in Marrakesh 3 years ago we took a cooking class.
The class was a lot of fun and it was fascinating to see the proper way to make the food I had been experimenting with at home,
Not only was the food … Continue reading.....
Spring lamb, fresh asparagus, green garlic, new snow peas….. I love eating with the seasons!
This is more of a skillet dinner than a stir-fry.
I get slices of lamb cut from the leg that are about 1/2 inch thick and I cut them into … Continue reading.....
There is a huge difference here in France between the meat you can buy in small butcher shops versus what is available in supermarkets.
I mentioned in a recent post that most beef from supermarkets is not aged at all and, as a result, is … Continue reading.....
It’s like not looking at an accident. I don’t want to but I look anyway.
After discovering that the bright pundits of the day decry using wine in the slow cooker one would have thought I’d learned my lesson.
One would be wrong.
I googled … Continue reading.....
Slow-cooking lamb in wine is typical all over France.
But this is not a slow cooker recipe…. This is a stove-top recipe.
One has to shake things up a bit from time to time.
This uses red wine, similar to the version made in Avignon. … Continue reading.....
Sweet potatoes are not a reliable vegetable where I live.
One never knows what color they will be – inside or outside. Not that it makes a difference…..
But one can never rely on a getting a reasonable size, which does make a difference.
For … Continue reading.....
I first made this lamb, and posted the recipe, about 6 years ago. It’s so good, and so easy I’ve made it often since and thought it was worthy of a re-post.
It seemed appropriate to do it on Easter Sunday. We had it for … Continue reading.....
This is a Spanish dish rather than Moroccan, although the ingredients and method are similar.
Casseroles and slow-cooked dishes are very popular in Spain. They are cooked and served from a cazuela, which also gives them their name….
Much like the tagine in Morocco which … Continue reading.....
Rather than buying lamb chops here, which tend to be small, expensive and with a fatty ‘tail’ I don’t want I buy lamb ‘steaks’. These are cut from the bigger end of a leg of lamb, are normally fairly lean and very tender. The have … Continue reading.....
