As always, I wanted something a little different for My Sunday, traditional but with a different touch. Usually every time I take lamb I just insert into the meat and then cross it off with garlic and rosemary. This time I decided that the flavor would go up a bit.
I wanted something to be flavorfully tasty, since I've had the flu for a couple of weeks and I wanted something to feel those taste buds again. . So he wanted bold big flavors and was eager to try some easy lamb recipes, one of them being lamb with sumac garlic and rosemary, roasted root vegetables, lemons served on a bed of celery puree.
After flipping through some cookbooks and On some websites, I had a flash of inspiration. I would go for some Middle Eastern flavors and the first on my list was Sumac. I used sumac recipes several times to cook lamb and once I was lucky enough to get an authentic recipe from one of my coworkers. Fortunately, his mother still lived there and was able to translate the recipe for me. But I'm rambling, that's another story.
Lamb with garlic and rosemary Sumac
This was not widely known or used in this country until a few years ago and could only be bought in specialized stores. However, most supermarkets now stock this spice from the Middle East. The sumac is grown in bushes and has an acid lemon flavor.
I grated 3 large garlic bulbs because I wanted it to have a lot of flavor and then cut some garlic sprigs from the garden. Then I added the sumac and a little olive oil and mixed everything together, I smothered the lamb with this paste and I let it marinate for around two hours (40 minutes would be enough)
I have never been in love with Beet my whole life, that was until I decided to roast it one day. The earthy flavors that beets brought to the plate were so comforting that it has become a must for great flavors. There are many ways you can grill beets, but most of the time just the top and tail and peel the skin off and put it on a grill pan with a little olive oil, salt and a sprig of thyme. It works all the time, toasts for around 45 to 60 minutes, and has wonderful earthy flavors on a plate.
Once upon a time, garlic was that strange species that gastronomy lovers in the past dared to put a bit of spaghetti bolognese for be soft. Not too much garlic since you didn't want your breath to smell too much in the office the next day. Go ahead to today and garlic is poured into just about everything to increase the flavor, whether you're cooking delicious smoked ribs or juicy burgers or pork with your smoker. When roasted garlic takes on a completely different flavor. The flavor of raw garlic disappears to be replaced by a mild sweet garlic flavor. Simply cut a garlic bulb in half, drizzle over olive oil and salt. Once cooked, squeeze the garlic bulb meat for a flavor sensation.
I have never tried it before and it was a last minute addition. But now I wonder why I haven't done this before! I just cut a lemon and put it on a roasting pan for 30 minutes. The results were tremendous! The edges had gotten slightly caramelized and when you scraped the meat off the peel, wow is all I can say. Try some and I can assure you that you will do it again and again.
I have just discovered the delights of this earthy flavor. When I buy one, as they are often quite large and more than enough for two people, I cube the rest and put it in the freezer for later use. I usually roast celery, but since I was roasting quite a few other vegetables once, I decided to change the texture of this and puree it. The flavor was wonderful enough to add to many dishes. I like to make a gratin with turnip, celery, garlic cream and butter from time to time.
Lamb with garlic sauce, horseradish yogurt, tarragon and pomegranate
Continuing with the theme of the great flavors you deserve of different delicious lamb dishes, I decided make a sauce of yogurt and horseradish. Then, for the texture, I added pomegranate that gave sweetness to the burning horseradish, and then, to balance, I added tarragon, lemon juice, and sugar.
Ingredients for 2 people
- 1 shoulder of lamb (I got a small piece that was enough for two people)
- 2 bulbs of garlic
- 1 large beet
- 2 shallots
- 1 red onion
- 100 g celery
- 1 large carrot
- 1 turnip
- 100 ml yogurt
- 1 pomegranate
- 1 lemon
- 75 g frozen peas
- A handful of mint fresh
- Handful of rosemary
- Rosemary sprig
- 2 teaspoons of sumac
- Olive oil
- 1 teaspoon of tarragon
- 2 teaspoons of sugar
Make a paste with 3 cloves of garlic, rosemary, sumac and oil. Cover the lamb and let it marinate.
Gently poach diced celery chunks with milk until tender and cooked through. Once cooked, mix and add a little of the poaching liquid and a little butter (season well) until they have a smooth and pleasant consistency. Once this is done, add them to a small skillet and reheat them just before serving.
Here is the final step in cooking the lamb. Squeeze the juice of a quarter of the lemon over the tarragon in a small jug. Now add the yogurt and horseradish. Mix well and add a little sugar to balance (add sugar to taste). Now add the pomegranate seeds and put them in the fridge so that the flavors merge. Add the rest of the lemon to the roasting pan with the lamb. Don't forget to put your garlic on the roasting pan too.
Cut all the tubers into similar pieces: carrots, beets, red onions, shallots, turnips and 4 garlic bulbs. Then add them to a cast iron skillet with a little olive oil and season. Brown all the vegetables in the pan and once they are in that stage, add the thyme and stir in the oven for about 45 minutes. Don't forget to add the lamb at the same time (if you have a larger chunk of lamb, you'll need to enter it first).
Now add the peas to a small plate with a little butter and put some adhesive film on top. Then microwave for 1 min 30 seconds. Remove from the plate and add to the blender with the mint, season well and add more butter. Once done, add the mixture to a small skillet and reheat.
Take the lamb out of the oven (I like mine). Allow it to rest and at this point, start to heat up your peas and celery puree. Heat the dishes too. Once the meat is rested, carve and then add to your plate with other ingredients. Add the amount of sauce you want. Now enjoy your lamb with garlic and rosemary sauce to the fullest!