Lime Pound Cake

Lime Pound Cake
Showing posts with label Lamb. Show all posts
Showing posts with label Lamb. Show all posts

Wednesday, December 19, 2012

Pesto Crusted Rack of Lamb

The problem with store bought pesto is it has parmesan cheese in it.  I don't mind having a little of the hard cheese but it's not strict paleo.  If you made your own pesto you could leave out the parm!  I was lazy and going for a quick dinner.

Rack of Lamb
Salt and pepper
Olive oil
Store bought Pesto

I followed the cooking directions on this blog

In a pan, heat olive oil and sear lamb on all sides.
Heat over to 375 and cook about 30 minutes.  I felt ours needed a little more cooking time.  It depends on your preferred doneness.  On a steak I'm always a medium well girl.  On roast beef and lamb it can be more pink. 

Served with some purple turnips, onion, and mushrooms.

Sunday, March 6, 2011


This recipe comes from Elly Says Opa!

Pastitsio is a Greek version of lasagna and it is delicious.

1 lb. bucatini pasta (I used ziti)
1 egg, lightly beaten
2 Tbsp. butter, melted
1/4 cup grated myzithra cheese (I used a soft goat cheese)
1 batch Greek meatsauce (recipe follows)
1 batch bechamel sauce (recipe follows)
1/4 cup kefalotyri cheese (I used a hard goat cheese)

Start by making the meatsauce. It needs to simmer for an hour

Greek Meatsauce
1 Tbsp. olive oil
2 medium onions, diced
4 cloves garlic, minced
2 lbs. ground beef (I used 2 pounds ground lamb)
1 (6 oz.) can tomato paste
2 cups water
1 cinnamon stick
5 or 6 whole cloves (make sure you count how many you use so you can fish them out later)
1/4 cup fresh chopped parsley, or about 1.5T dried
2 bay leaves
salt and pepper

In a large heavy bottomed pan, heat your olive oil. Add the onions and saute until tender. Add the beef cooking until browned. Stir in the tomato paste and cook for a minute or two before adding the water, cinnamon stick, cloves, parsley, bay leaf, salt and pepper to taste. Bring to a boil and then reduce heat to a simmer. Simmer, partially covered, for an hour, stirring occasionally.

Towards the end of the hour begin boiling the water for the pasta.

Cook the pasta until al dente in a large pot of lightly salted water. Drain, and then mix well with the beaten egg, butter, and the soft goat cheese.

While my pasta water was boiling I started the bechamel sauce

6 Tbsp. butter
2/3 cup flour
1 qt. milk (at room temp)
1/2 tsp. freshly grated nutmeg (I didn't find whole nutmeg so I used ground nutmeg)
3/4 cup hard goat cheese, shredded
2 eggs
1 egg yolk

Melt butter in a large saucepan. Stir in the flour and make a roux, cooking for a few minutes until golden brown. Slowly add the milk, stirring constantly with a whisk to combine well and avoid lumps. Bring the mixture up to just barely a boil. Continue cooking (and stirring) until the mixture thickens and coats the back of a wooden spoon. Add the nutmeg and season to taste with salt and pepper. Take the saucepan off the heat, continue stirring, and add in the cheese, eggs, and egg yolk.

Preheat the oven to 375.

Lightly grease your baking dish, and pour half the pasta mixture into the pan. Layer the entire meatsauce mixture over that, followed by the remaining pasta. Finally, pour the bechamel sauce over the noodles, and spread the mixture evenly.

Bake for about 45 minutes, until golden brown on top and bubbly. Let it sit for about 15 minutes or so before slicing into it.

Monday, February 14, 2011

Lamb Chops

Hello, it's been a while. Happy Valentines Day!
I am back on the low iodine diet so many of the same foods as before. I start my radiation next Monday the 21st.

One of my meals during the low iodine diet included these lamb chops, roasted fingerling potatoes (even though none are very finger like) and green beans. The lamb chops were cooked on the stove top only. I was tempted to sear and throw them in the oven because they took a long time cooking. It was worth it in the end they tasted amazing!

I used lemon juice, olive oil, garlic, rosemary, low iodine salt, pepper to marinate my chops in the fridge.

Lamb Chops

Monday, June 7, 2010

Greek Pitas

I roasted a boneless leg of lamb weeks ago. Then I made some rice to go with it, bought some pitas (that didnt have a pocket) and my husband made tzatziki sauce.

The lamb was fantastic. I highly recommend the Harris Teeter pre seasoned boneless leg of lamb. It was so good I couldn't stop cutting pieces off and just eating them.

The rice was a Rice o Roni type packet.

The odd pitas that I cut in half with a serrated knife.

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