3823. BACON-CHANTERELLE LAMB ROAST

Servings will vary depending on size of lamb


1 3-4 lb. lamb shoulder roast (with or without bone)
4 slices bacon, roughly chopped
Couple handfuls chanterelle mushrooms, roughly chopped (about 2-3 cups)
4 garlic cloves, peeled
1 small shallot, peeled and roughly chopped
2 Tbsp. fresh rosemary
sea salt and fresh ground pepper, to taste

If using a clay pot, fill the sink with warm water and submerge it. Preheat oven to 300°F. Take lamb roast out of the oven to take the chill off of it. Sprinkle liberally with S&P on all sides.

Meanwhile, throw bacon, chanterelles, garlic, shallot, and rosemary into a food processor. Pulse everything together into a paste. Scrape the contents of the bowl into a sauté pan and cook over medium-high heat until fat renders from bacon and the mushroomy bits are softened, about 5-6 minutes. Remove from heat and let cool a few minutes.

Place lamb in clay pot or roasting pan. Coat with a thick layer of the mushroom-bacon mixture on all sides. Put it in the oven.

I like to check the roast every hour, so I set the timer accordingly, resetting it for another hour as necessary. Check the internal temp with a thermometer, and when it reaches 150°F, take it out and let it rest for 10 minutes to let the juices redistribute throughout the meat. My bone-in roast was pretty small, and so it only took about 2 1/2 hours.

Slice meat thinly, ladle some of the cooking juices over the slices, and serve it up.


bacon recipe source: The Paleo Periodical, November 15, 2012

3689. SHEPHERD'S PIE with BACON, BEEF and HORSERADISH BLUE CHEESE POTATOES

serves 4-6


2 pounds beef from shank or chuck or lamb from shank or shoulder (from the butcher), hand trimmed and chopped into 1/2 inch pieces
2 tablespoons olive or canola oil
6 slices smoky thick-cut bacon, diced
Salt and coarse black pepper
1 onion, chopped
2 carrots, chopped
2 small ribs celery, chopped
4 cloves garlic, chopped
1 large bay leaf
Bundle of sage and parsley, a few sprigs each
2 rounded tablespoons flour
About 3 tablespoons Worcestershire sauce
Cup dry red wine
2 1/2 cups beef or veal stock

For the topping:
2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed
1 cup warm milk
Cup sour cream
2 rounded tablespoons prepared horseradish
1 cup smoked blue cheese or blue cheese crumbles
1 cup grated Parm or sharp cheddar
A few grates of fresh nutmeg
1 cup finely chopped chives
2 large egg yolks
Sprinkle of paprika

Pat the meat dry after chopping and before cooking.

Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot.  Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust.  Remove meat to the plate with bacon.

To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper.  Cook partially covered 10-12 minutes to soften, stirring occasionally.  Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer.  Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes.

Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve. 


bacon recipe source: Rachael Ray, Rachael Ray Show, November 18, 2013

hepherd’s Pie with Bacon, Beef and Horseradish Blue Cheese Potatoes

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Serves 4-6

Aired November 18, 2013

INGREDIENTS

• 2 pounds beef from shank or chuck or lamb from shank or shoulder (from the butcher), hand trimmed and chopped into 1/2 inch pieces
• 2 tablespoons olive or canola oil 
• 6 slices smoky thick-cut bacon, diced 
• Salt and coarse black pepper 
• 1 onion, chopped 
• 2 carrots, chopped 
• 2 small ribs celery, chopped 
• 4 cloves garlic, chopped
• 1 large bay leaf
• Bundle of sage and parsley, a few sprigs each
• 2 rounded tablespoons flour 
• About 3 tablespoons Worcestershire sauce
• Cup dry red wine 
• 2 1/2 cups beef or veal stock 
• For the topping:
• 2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed 
• 1 cup warm milk 
• Cup sour cream 
• 2 rounded tablespoons prepared horseradish 
• 1 cup smoked blue cheese or blue cheese crumbles
• 1 cup grated Parm or sharp cheddar 
• A few grates of fresh nutmeg
• 1 cup finely chopped chives 
• 2 large egg yolks
• Sprinkle of paprika 
•  

PREPARATION

Pat the meat dry after chopping and before cooking.

Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot.  Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust.  Remove meat to the plate with bacon.

To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper.  Cook partially covered 10-12 minutes to soften, stirring occasionally.  Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer.  Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes.

Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve.   

- See more at: http://www.rachaelrayshow.com/recipe/16674_Shepherd_s_Pie_With_Bacon_Beef_and_Horseradish_Blue_Cheese_Potatoes/#sthash.7f6Xrp1p.dpuf

3218. LAMB STEW with TOMATOES and BACON

makes 4 servings 


3 slices bacon, cut crosswise 1/2 inch thick 
1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces 
salt and pepper 
1 large onion, halved and thinly sliced 
2 cloves garlic thinly sliced 
1 sprig fresh rosemary, plus more for garnishing 
1 cup chicken broth 
1 can (14.5 oz.) diced tomatoes 

In a 6-qt. dutch oven, cook the bacon over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Using a slotted spoon, transfer to a medium bowl. Season the lamb with salt and pepper. Working in 2 batches, add the lamb to the pot and brown on all sides, about 5 minutes per batch; transfer to the bowl with the bacon. 

Add the onion, garlic and rosemary to the pot and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until softened, 5 to 7 minutes. Add the broth, bring to a boil over medium-high heat and cook until nearly evaporated, about 5 minutes. Add the lamb, bacon and tomatoes to the pot and press a piece of parchment on top. Cover and cook over low heat until very tender, about 2 1/2 hours. Garnish each serving with a rosemary sprig.


bacon recipe courtesy of: Rachael Ray, Everyday with Rachael Ray

3136. PAN-FRIED LAMBS' KIDNEYS with BACON and MUSHROOMS on TOAST

serves one

3 tablespoons vegetable oil 

6 button onions, or shallots, peeled

1 tablespoon bacon lardons 

4 button mushrooms, quartered

2 lambs' kidneys, fat removed, cut in half, gristle removed (ask your butcher to do this for you)

¼-½ teaspoon red wine vinegar 

2-3 tablespoons gravy granules, made up to 100ml/3½fl oz gravy with boiling water

1 tablespoon chopped fresh tarragon leaves

½ tablespoon chopped fresh parsley leaves

1 thick slice crusty white bread, toasted

Heat one tablespoon of the oil in a small, non-reactive frying pan over a medium heat. Add the button onions or shallots and fry all over for 5-6 minutes, or until softened and pale golden-brown. Remove from the pan and set aside.

Add another tablespoon of oil to the pan the onions were fried in. Add the lardons and mushrooms and fry for 4-5 minutes, or until pale golden-brown. Remove from the pan and set aside with the onions.

Add the remaining tablespoon of oil to the same pan. When the oil is hot, add the kidneys, cut-sides down, and fry for 3-4 minutes on each side, or until golden-brown and just cooked through.

Remove from the pan and set aside with the onions, bacon and mushrooms.

Add the red wine vinegar to the pan. When it simmers, scrape up any burned bits from the bottom of the pan using a wooden spoon to deglaze the pan, then add the gravy.

Return the kidneys, onions, bacon and mushrooms to the pan and bring the mixture to a simmer. Continue to simmer until the kidneys and vegetables have warmed through, then stir in the herbs.

To serve, place the toast into a shallow serving bowl. Spoon over the pan-fried lambs' kidneys, vegetables and gravy.

bacon recipe courtesy of: Paul Merrett, Economy Gastronomy, BBC Food

3065. BIGOS (HUNTER'S STEW)

serves 6-8


1 large cabbage
salt and pepper
4 tablespoons butter
1/4 lb. bacon, diced
1/2 lb. each: boneless veal, pork, lamb, and beef, cubed
2 large onions, chopped
2 large tart apples, peeled and chopped
2 cups beef broth
1/2 Polish sausage

Shred the cabbage and sprinkle lightly with salt. Let stand for 1 hour. Meanwhile, melt 2 tablespoons butter in a heavy pot with lid and fry the bacon cubes. Remove with a slotted spoon and reserve. Brown cubed meat well and add onions and apples to brown. Season with salt and pepper. Press out the water from the cabbage. Add to the meat along with remaining butter and fry lightly, turning mixture over with a fork. Add broth to stew. Put the lid on the pot, leaving a small vent, and simmer slowly fro 2 1/2 hours. Slice sausage and add to stew. Add reserved bacon and simmer for 1/2 hour longer.


bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968

3041. LAMB SHOULDER with POLENTA and BEANS with BACON

makes 6 servings


Lamb roast: 
2 cups fresh basil leaves 
2 tablespoons olive oil 
1 3-pound boneless lamb shoulder roast, tied (a butcher can do this) 
Kosher salt, freshly ground pepper 

Polenta: 
4 sprigs thyme 
1 small shallot, finely chopped 
1 garlic clove, finely grated 
1 cup coarse polenta 
1 cup heavy cream 
3 cups (or more) low-sodium chicken broth 
Kosher salt, freshly ground pepper 

Beans and assembly: 
1/3 cup sugar 
1/3 cup unseasoned rice vinegar 
1/2 teaspoon hot chili paste (such as sambal oelek) 
1 teaspoon kosher salt plus more 
2 leeks, white and pale-green parts only, halved lengthwise, sliced crosswise 1/4" thick, divided 
3 ounces thick-cut bacon, sliced crosswise 1/4" thick 
1 14-ounce can cannellini beans, rinsed 
freshly ground black pepper 
3/4 cup fresh flat-leaf parsley leaves 
1/2 cup fresh cilantro leaves with tender stems 

For lamb roast: Preheat oven to 325°F. Blend basil and oil in a food processor until smooth. Place lamb in a roasting pan. Season generously with salt and pepper and rub basil purée all over. Cover with foil, and cook until fork-tender, 3-3 1/2 hours. Increase oven temperature to 500°F. Remove foil and roast lamb until golden brown, 10-15 minutes. Let rest 30 minutes. Pour pan juices into a measuring cup and skim; set jus aside. 

For polenta: Reduce oven temperature to 325°F. Mix thyme, shallot, garlic, polenta, cream, and 3 cups broth in a 13x9x2" baking dish; season with salt and pepper. Cover with foil and bake, without stirring, until polenta is softened and liquid is almost completely absorbed, 60-75 minutes. Thin polenta with more broth, if needed. 

For beans and assembly: Bring sugar, vinegar, chili paste, 1 teaspoon salt, and 1/3 cup water to a boil in a small saucepan. Add half of leeks, reduce heat, and simmer until soft, 8-10 minutes. Drain; set leeks aside. Wipe out saucepan. Cook bacon over medium heat until fat renders and bacon is crisp, about 5 minutes; transfer to a paper towel-lined plate. Add remaining uncooked leeks to saucepan and cook, stirring often, until soft, 8-10 minutes. Add beans, bacon, and reserved boiled leeks and cook until heated through, about 3 minutes; season with salt and pepper. Untie lamb and thinly slice. Divide polenta among bowls. Top with lamb, beans, and herbs; drizzle with jus.

bacon recipe courtesy of: Justus Drugstore, 106 W Main Street, Smithville, Missouri; Bon Appétit, September 2013

2847. ROASTED LAMB CHOP, ENGLISH PEA PUREE, SMOKED BACON and PARMESAN

yields four servings


Lamb Chops:
2 Colorado lamb racks
5 cloves garlic, chopped
4 shallots, chopped
4 sprigs parsley, chopped
¼ cup vegetable oil
salt and pepper, to taste

English Pea Puree:
2 lb. English peas
½ cup chicken stock
2 tablespoons fresh mint, chopped
1 gallon water 
salt, to taste

Smoked Bacon:
1 lb. slab smoked bacon
1 cup English peas

Parmesan Foam:
1 lb. parmigiano-reggiano, grated
1 cup milk
¼ lb butter

For the Lamb Chops: Using a sharp knife, remove fat cap from lamb racks. Scrape the bone down to the end of the eye. Make sure bone has no meat and perfectly clean. Combine with remaining ingredients and let marinate overnight. Remove meat from marinade and wrap bones with wet paper towel then foil so they don’t burn. Season lamb with salt and pepper. Sear in a hot pan and finish in 350-degree F oven until desired doneness. Let rest in oil before slicing.

For the English Pea Puree: Shuck peas from their husks. Bring salted water to boil and blanch peas for three minutes, or until cooked through but still toothsome. Shock in ice bath to chill quickly and keep bright green color. Put in vita prep with mint and slowly incorporate chicken stock until puree consistency. Pass through metal tami using a rubber spatula. Season with salt and white pepper.

For the Smoked Bacon: Remove skin off bacon and cut into small dice. Sauté until cooked through. Keep warm and toss with English peas.

For the Parmesan Foam: Melt parmesan in milk. Using an immersion blender, add butter and froth the top.

To Serve: Spread pea puree and parmesan sauce on plate. Top with bacon and peas. Slice lamb and arrange on top. Garnish with parmesan foam.


bacon recipe courtesy of: Alex Reznik, Top Chef, Season 7, Episode 9, Elimination Challenge, Bravo TV

2677. LAMB with POTATO CAKES, BACON and PLUM SAUCE

yields 4-6 portions


4 lamb steaks, 200 grams each
4 sprigs rosemary
60 grams bacon
ground pepper
salt
oil
dash of beer

For the Potato Cakes
100 grams pork fat
800 grams potatoes, cooked in skins then peeled
200 grams wholemeal flour
2 eggs
salt

For the Plum Sauce
80 grams bacon
250 grams plum jam
200 grams prunes
water
salt

Divide the meat up into 4 pieces, then take some bacon and rosemary and press it into the steaks. Rub in some salt and pepper, fry in hot oil on both sides, occasionally splashing with a drop of beer.

For the Potato Cakes: Dice up the pork fat, fry and leave to one side – you won’t need this until it’s time to plate up. Finely grate the potatoes and mix together with the other ingredients to form a dense dough. Gouge out gnocchi with a spoon or knife and toss into boiling water. Drain and arrange in a bowl where you should mix them with the fried pork fat.

For the Plum Sauce: Chop up the bacon and fry. Add the jam, a little water if required and simmer. Finally throw in the prunes and season with a pinch of salt.


bacon recipe courtesy of: Czech Specials, Czech Tourism

2392. DRIED MUSHROOM-CRUSTED LAMB with BACON and ZUCCHINI-ROBIOLA RISOTTO

serves 2-4


2 tablespoons olive oil
2 tablespoons chopped white onions
3 slices bacon, chopped
3 ounces uncooked orzo
1 1/4 cups chicken broth
4 baby zucchini, chopped
2 tablespoons double crème Robiola
1 tomato, seeded and chopped
1 pound lamb loin, trimmed
salt and pepper
1 teaspoon Dijon mustard
1 tablespoon dried black trumpet mushroom or wild mushroom dust (made by grinding dried mushrooms in a coffee grinder or hand-held spice grinder)
1 teaspoon chopped fresh herbs, such as thyme, mint or chervil
Fleur de sel

Preheat the oven to 350°F. To make the risotto, heat 1 tablespoon of the oil in a small pot over medium heat. Add onions and bacon and cook, stirring occasionally, until bacon is crisp. Stir in orzo and cook for 1 minute more. Add half of the chicken stock and simmer, stirring constantly, until liquid has evaporated. Stir in remaining stock and zucchini and simmer, continuing to stir constantly, until orzo is tender and liquid is almost evaporated. Add Robiola and tomato and stir until cheese is melted. Season with salt and pepper.

Meanwhile, season lamb with salt and pepper. Heat a large oven-proof skillet over medium high heat. Add remaining 1 tablespoon oil and heat until hot but not smoking. Add lamb and cooking, turning occasionally, until deep golden brown on all sides. Set skillet aside. Transfer black trumpet mushroom dust to a large plate and set aside. When lamb is just cool enough to handle, brush all over with Dijon mustard, then roll in mushroom dust to coat. Roast in oven for 5 to 6 minutes, or until done to your liking. Transfer to a cutting board, set aside to let rest for five minutes, then slice.

To serve, spoon orzo onto the center of a serving platter. Arrange lamb around orzo and garnish with herbs and a pinch or two of fleur de sel.


bacon recipe courtesy of: Chef Stephen Lewandowski, Tribeca Grill, 375 Greenwich Street, New York, New York 10013, for Whole Foods Market

2076. LAMB and BACON SKEWERS with PETIT POIS A LA FRANCAISE

1 lamb backstrap, cut into cubes
2 rashers bacon
extra virgin olive oil
1 sprig rosemary, leaves removed
petit pois a la francaise
40 grams butter
1 white onion, finely chopped
4 cos lettuce leaves, shredded
1 cup frozen peas
1/3 cup white wine
olive oil

Thread the lamb and bacon on two skewers, threading the bacon in a concertina fashion. Place on a plate drizzle with oil and sprinkle rosemary.

For petit pois a la francaise, heat a medium saucepan over low heat, add butter, onion, lettuce and peas and cook for a 3-4 minutes or until ingredients start to soften. Add white wine and simmer until reduced by half. Cook a further 5 minutes until sauce thickens slightly.

Heat a char-grill pan over medium-high heat, brush skewers with oil and cook for 3 minutes on each side or until lamb is cooked to your liking.

Spoon petit pois a la francaise on a serving plate and top with lamb and bacon skewers. Serve.


bacon recipe courtesy of: Jared Ingersoll, Ready Steady Cook, Ten, April 29, 2008

1992. PISTACHIO-CRUSTED RACK OF LAMB with BACON

yields four servings


1/3 cup unsalted pistachios
1 tablespoon chopped thyme
1 1/2 teaspoons chopped rosemary
1/3 cup extra-virgin olive oil
salt and freshly ground pepper
one 1 1/2 pound rack of lamb, frenched (8 chops)
6 ounces thinly sliced bacon
8 scallions, white and tender green parts only

Preheat the oven to 400°. In the bowl of a mini processor, finely chop the pistachios with the thyme and rosemary. Add half of the olive oil and process to a paste; season with salt and pepper. Scrape half of the pistachio paste into a small bowl and stir in the remaining olive oil.

Coat the lamb with half of the remaining pistachio paste. Wrap the bacon slices around the lamb, between the bones, leaving the bones exposed. Spread the remaining pistachio paste over the bacon and set the rack in a small roasting pan. Roast the rack for about 40 minutes, or until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare. Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.

Meanwhile, spoon 1 teaspoon of the rendered bacon fat from the roasting pan into a medium skillet and heat until shimmering. Add the scallions and cook over high heat until softened and browned in spots, about 4 minutes. Carve the lamb rack into four 2-chop servings and transfer them to plates along with the scallions. Drizzle the pistachio pesto all around and serve right away


bacon recipe courtesy of: Ferran Adria, Food & Wine

1912. SESAME HOISIN and BACON GLAZED LAMB CHOPS

makes 4 servings


16 lamp chops
1 slice bacon, diced
2 tablespoons onions, diced
1 teaspoon garlic, chopped
½ teaspoons ginger, minced
½ teaspoon lemongrass, minced
pinch fresh thyme
pinch black pepper
¼ teaspoon five spice powder
¼ cup red wine vinegar
¼ cup plum wine
½ tablespoon sesame oil
1 pinch star anise
¼ cup plum sauce
¼ cup hoisin sauce
1 tablespoon kecap manis
½ cup tomato ketchup
½ tablespoon brown sugar

Saute bacon and add onion. Cook until light brown. Add garlic, ginger and lemongrass. Add thyme, pepper and five spice. Deglaze with vinegar. Reduce all the way. Add remaining ingredients and simmer 2-3 more minutes. Marinate Lamb chops in Hoisin. Barbecue sauce for 1 hour. Cook on grill until medium rare.


bacon recipe courtesy of: Sam Choy, Sam Choy's Kitchen, Hawaii News Now, KHNL/KGMB, 420 Waiakamilo Road, Suite 205, Honolulu, Hawaii 96817

1502. LEMON-AND-MINT ROAST LEG OF LAMB with BACON and FLAGEOLETS

makes 8-10 servings


6 tablespoons extra-virgin olive oil
1/4 pound double-smoked slab bacon, sliced 1/4 inch thick and cut crosswise into matchsticks
1 medium onion, finely chopped
10 garlic cloves--4 whole, 4 thinly sliced and 2 minced
1 pound flageolet beans, picked over and rinsed
1 bunch flat-leaf parsley stems, tied with kitchen string
1 bay leaf
4 thyme sprigs
4 cups chicken stock or canned low-sodium broth
4 cups water, plus more for roasting pan
Kosher salt and freshly ground pepper
One 6 1/2-pound leg of lamb, haitch bone and thigh bone removed, tied with kitchen string at 1 1/2-inch intervals
1/4 cup fresh lemon juice
1 1/2 loosely packed cups mint leaves, torn into pieces
1/2 pound pitted Calamata olives, coarsely chopped
oven-dried tomatoes (recipe below)

Oven-Dried Tomatoes
2 large plum tomatoes (about 1 3/4 pounds), cored and halved lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons very finely chopped shallots
1 garlic clove, very finely chopped
1 teaspoon minced thyme
salt and freshly ground pepper

Preheat the oven to 200. On a large rimmed baking sheet, toss the plum tomatoes with the olive oil, shallots, garlic and thyme and season generously with salt and pepper. Turn the tomatoes cut side up and roast them for about 3 1/2 hours, or until they are somewhat dry but still plump.

_________


Heat 1 tablespoon of the olive oil in a large, enameled cast-iron casserole. Add the bacon and cook over moderately high heat until golden and crisp, about 5 minutes. Add the onion and the 4 whole garlic cloves and cook until softened and just golden, about 5 minutes longer. Add the flageolets, parsley stems, bay leaf and thyme sprigs and toss to coat. Add the chicken stock, 3 cups of the water and 3 tablespoons of the olive oil.

Preheat the oven to 350°. Top the beans with crumpled, moistened parchment paper, then cover and bake for about 2 1/2 hours, stirring gently 2 or 3 times; the beans should be tender, but not mushy. Season the beans with salt and pepper. Drain the beans; reserve their cooking liquid and discard the parsley bundle, thyme, garlic cloves and bay leaf.

Using a sharp paring knife, make 1-inch incisions about 1 inch apart all over the lamb. Insert the garlic slices into the slits. Increase the oven temperature to 375°.

Set the lamb in a large roasting pan and drizzle with the lemon juice. Rub the lamb with the remaining 2 tablespoons of olive oil, the minced garlic and half of the mint. Season the lamb with salt and pepper. Roast for about 1 hour and 45 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium rare: Add water to the roasting pan occasionally if necessary to prevent the pan juices from burning. Transfer the lamb to a cutting board and cover loosely with aluminum foil. Leave the oven on.

Set the roasting pan over 2 burners, add the remaining 1 cup of water and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan. Stir in the olives and the remaining half of the mint and pour the pan sauce into a bowl.

Rewarm the beans over moderate heat; add some of the reserved bean cooking liquid if they seem dry. Season with salt and pepper. Heat the Oven-Dried Tomatoes in the oven until warmed through. Spoon the beans onto a large platter and arrange the dried tomatoes around them. Thickly slice the lamb and arrange it over the beans. Pour the pan sauce over the lamb slices and serve.


bacon recipe courtesy of: Carrie Nahabedian, Naha, 500 North Clark Street, Chicago, Illinois 60654, 312-321-6242

1472. RACK OF LAMB with FENNEL, SAUSAGE, BACON and THYME FLOWERS

for four servings


800 grams (1 lb. 12 oz.) rack of lamb
50 grams (2 oz.) garlic dry sausage, thinly sliced
50 grams (2 oz.) small bacon bits
4 bulbs of fennel
1/2 sweet onion
3 tablespoons mild flavorful olive oil
1 sprig of thyme
a small pinch of thyme flowers
a small pinch of ground cumin, salt and pepper

Quarter the fennel bulbs, remove the cores and slice the leaves thinly. Cook in 1 liter (4 cups) of boiling salted (20 g / 4 tsp.) water for 6 minutes; drain, refresh in ice water and drain again.

Cut the sausage into thin strips.

Place the rack of lamb, seasoned with salt and pepper, in a baking dish with 1 tbsp. olive oil, a crushed clove of garlic (unpeeled), and two sprigs of thyme.

Roast for 12 minutes in a hot oven (200°C / 400°F).

Remove from the oven; let the meat rest on a rack covered with a sheet of aluminum foil.

In a saucepan, sweat the minced onion with the bacon in 2 tbsp. hot olive oil. When the onion is lightly colored, add the sausage, then the fennel, thyme flowers and cumin. Cook gently for 5 minutes.

Meanwhile, reheat the lamb for 5 minutes in a hot oven. Serve hot, accompanied by the vegetables.


bacon recipe courtesy of: Jacques Chibois, Grand Chef Relais & Châteaux, La Bastide Saint-Antoine, 48, avenue Henri Dunant, 06130 Grasse, Côte-d'Azur, France

1356. LAMB KABOBS with BACON, ONIONS, PEPPERS and TOMATOES

serves four


1/4 cup fragrant olive oil
2 tablespoons fresh lemon juice
4 cloves garlic, minced
1 teaspoon fresh oregano leaves or 1/4 teaspoon dried leaves
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried leaves
1 1/2 lb. lamb cut from the leg into 1 1/2-inch cubes (about 20 cubes)
salt and freshly ground black pepper
4 12-inch wooden skewers soaked for 15 minutes in water
4 slices thick-sliced bacon, cut crosswise into 1-inch pieces
8 large cherry tomatoes
8 1 1/2-inch pearl onions or cippolini onions, peeled, with an "X" cut in each root end and blanched
1 large red or green bell pepper with seeds and membranes removed, cut into 1-inch squares
sprigs of fresh thyme to garnish (optional)
Greek olives to garnish (optional)
tzatziki (recipe of your choice)

Combine the olive oil, lemon juice, garlic, oregano and thyme together in a large resealable plastic bag. Add the lamb cubes, season with salt and pepper, seal the bag, and marinate for at least 1 hour or overnight in the refrigerator, turning a couple of times.

Heat a barbecue or gas grill to high. Remove the meat from the marinade. For each 12-inch skewer, start by threading a tomato onto the skewer. Add a piece of bacon doubled over, a cube of lamb, a piece of bacon doubled over, and an onion. Continue with lamb, pepper, lamb, tomatoes, lamb, and onion, and finally lamb and pepper, putting a piece of bacon on either side of each cube of lamb in the sequence. Repeat with remaining skewers.

Lightly oil the grill. Place the skewers on the grill, cover, and cook until the meat is medium-rare, about 1-2 minutes per side, turning until all four sides are cooked, about 8 minutes total cooking time. To serve, transfer the skewers to plates with salad or cooked rice on them. Garnish with the thyme sprigs and Greek olives; spoon on the tzatziki, and serve.


courtesy of: Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, p. 110

1187. ROASTED LEG OF LAMB with BACON, BANYULS and SPINACH STUFFING

1 leg of lamb de-boned
several feet of kitchen string
4 slices cured, smoked bacon
6-8 cups (one bunch) spinach
4 cloves garlic, sliced
1 large yellow onion, diced
1 tablespoon nutmeg
1/4 cup toasted pine nuts
1 cup banyuls blanc or a white port
1 cups chicken stock

Preheat oven to 375.

Begin by frying the bacon in a large sauce pan. Once the bacon is crisp remove the bacon to a plate covered with a few paper towels to drain the excess grease. Pour off the excess grease from the saute pan but leave about 2 tablespoons of bacon grease in the pan. Add the onions and garlic and saute them over medium heat for 10 minutes or until the onions are very soft and translucent. Add the spinach all at once and place a tight lid on top of the saute pan. Let the spinach simmer for a minute or two to allow it to reduce in volume. Continue cooking the spinach for another five minutes tossing occasionally with a spatula or tongs with the lid off.

Chop the cooked bacon into small pieces and add it to the spinach mixture along with the toasted pine nuts,nutmeg, and salt and pepper to taste. Remove the spinach mixture to a large bowl and allow it to cool.

Lay the lamb leg out flat on a cutting board fat side down. Spoon the spinach mixture into the center of the leg where the bone used to be. Once all the spinach mixture is placed in the leg roll the leg back up and secure with some peices of kitchen string.

Place the leg in a roasting rack above a roasting pan. In the base of the roasting pan add the chicken stock and banyuls. Place the roast in the lowest rack of your oven. Baste the leg of lamb periodically with the banyuls and stock mixture.

Cook the leg of lamb for 45 minutes or until a meat thermometer inserted into the largest portion of the leg reads 145 degrees.

Once the leg is cooked remove the leg to a cutting board to rest. At the same time place the roasting pan on your stove top and heat the stock and banyuls to a rapid boil. Reduce the stock to approximately once cup. Serve the reduced stock either on top of or alongside the meat.


courtesy of: Vanessa Touset and Matt Hiltebrand, Sublime Delights

1148. HERBY LAMB COBBLER with BACON

serves 6


1 tablespoon sunflower oil
200 grams smoked streaky bacon, preferably in one piece, skinned and cut into pieces
900 grams lamb neck fillets, cut into large chunks
350 grams baby onions, peeled
5 carrot, cut into large chunks
350 grams small button mushrooms
3 tablespoons plain flour
3 bay leaves
small bunch thyme
350ml red wine
350 grams lamb or beef stock
large splash Worcestershire sauce

FOR THE COBBLER TOPPING
350 grams self-raising flour
4 tablespoons chopped mixed herbs, including thyme, rosemary and parsley
200 grams chilled butter, grated
juice 1 lemon
5 bay leaves
beaten egg, to glaze

Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.

After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 5mm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.


courtesy of: Good Food magazine, March 2008

986. LAMB BURGERS with BACON and CHEESE

makes 4 burgers


1 lb. ground lamb
1 onion, finely chopped
2 teaspoons fresh rosemary, chopped
¼ cup tomato paste
4 slices bacon
4 slices cheese
4 hamburger buns
2 tablespoons Dijon fruit glaze (see below)
1 medium carrot, finely shredded
1 cup lettuce, finely shredded

Blend lamb, onion, rosemary and tomato paste in a medium bowl. Divide mixture into four equal parts and shape into flat burgers. Wrap a bacon slice around each burger and secure with a toothpick. Place on a cold, lightly-greased broiler pan. Broil four inches away from the heat for approx. three minutes on each side or until cooked through. Remove from heat and place a slice of cheese on top of each burger. Remove toothpicks. Split burger buns in half and grill on each side until lightly browned. Spread base of buns with mustard and top burgers with carrot and lettuce. Place top of bun on top and serve.

Dijon fruit glaze: combine 1 tablespoon Dijon mustard and 1 tablespoon favorite fruit jam with 1 teaspoon water. Mix well and heat in a saucepan just to loosen jam and let mixture incorporate. Then remove from heat and let cool before using on lamb burger or over slices of lamb roast.


courtesy of: Catherine Bridges, Sandwich Editor, BellaOnline

676. LAMB TENDERLOIN with FAVA BEANS, DATES, and SMOKED BACON

yields 6 servings


12 slices bacon
24 dates, pitted
2 cups grated parmesan cheese
2 cups blanched and peeled fava beans
1 Tablespoon butter
Salt and pepper to taste
12 lamb tenderloins
1 ounce olive oil

Preheat oven to 350?F. Cut each slice of bacon in half crosswise to yield 24 pieces. Stuff dates with parmesan cheese and then wrap the stuffed dates with bacon. Arrange wrapped dates on a sheet pan and roast in oven for 10 minutes.

In a sauté pan, gently heat the fava beans with butter and season with salt and pepper to taste.

Season lamb with salt and pepper. Heat a separate sauté pan with olive oil. Sear lamb on all sides and cook to desired temperature. Slice the lamb and serve over fava beans and dates.


courtesy of: Chef Geoff Gardner, Sel de la Terre, 255 State Street, Boston, Massachusetts 02109, (617) 720-1300

671. COOKED GOOSE FULL OF BEANS

If you are utterly enraged by some unexpected atrocity that has blighted your day, what you need is someone or something to take it all out on. This cassoulet is just your dish: accompanied by a booming red wine, it will not tire, nor be easily offended, nor argue back.


Soak overnight:

1 1/2 pounds dried white beans.

The next day put them in a large saucepan and add:

1 large onion, studded with cloves
1/2 pound diced salt pork
1 teaspoon peppercorns
Thyme, bay leaf, garlic cloves.

Cover with fresh water and cook gently until they are almost soft (from 2-3 hours).

Meanwhile, remove from 1 roast goose the best cuts, such as drumsticks, thighs, pieces of breast and wing, etc. leave the skin on, and conserve the drippings.

Cook in the drippings:

1 pound lamb, cubed
1 pound bacon

When the beans are ready, place the pieces of goose, lamb, ham, and:

1 pound fresh garlic sausage

in thick slices in alternating layers in a large, deep earthenware casserole. Add enough of the liquid in which the beans have cooked (to which you add half a can of tomato paste) to come halfway up. Cook uncovered in a very slow oven, stirring two or three times, for 2-3 hours, when it is ready to serve.


courtesy of: The Eating-In-Bed Cookbook, by Barbara Ninde Byfield. MacMillan, 1962 / submitted by: David H. King MD and Cynthia Arrieu-King