Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
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 is both the name of the style of dish and the … 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 a small bone in the center – like a veal … Continue reading…
If I had pieces of lamb I would have done this in the tagine, but as I had this strange, tied lamb roast I decided to try it in the slow cooker. I actually untied the roast, planning on cutting it into pieces, but when I unrolled it and looked I changed my mind.I rolled … Continue reading…
We use slices from the leg for dishes like this (also great for grilling in summer). They’re lean, meatier and cheaper than chops but are a nicer quality than the packages of lamb pieces for stews. I buy bags of frozen artichoke bottoms, but plain, canned work as well, just rinse first. Finally, I use … Continue reading…
Mon mari is a bit of a purist when it comes to grilling. Well, when it comes to grilling the premium (for us) cuts, anyway. For lamb chops, veal chops, or the occasional steak he prefers just a sprinkle of salt and a drizzle of oil. I’m free to marinate or brine chicken breasts or … Continue reading…
When we lived in Ireland there was a butcher we went to regularly. For the whopping price of 5 punt (Irish pounds, about 7.50 US at the time) he would sell us a perfectly trimmed rack of lamb. And Irish lamb is wonderful. So is French lamb, but finding a ‘rack’ is much more difficult. … Continue reading…
I confess…. I don’t always use fresh vegetables; sometimes I use frozen. There are a few vegetables, like peas, that are actually better frozen. Fresh peas and sweet corn deteriorate quickly after being picked. As they are frozen soon after harvest, frozen is better. I love artichoke bottoms, but they are awfully fussy if one has … Continue reading…