The rich umami flavor of roasted lamb and mint with creamy, tangy feta cheese and the crunch of pine nuts. Delicious!
Most people don’t realize that lamb is a young sheep under 12 months of age which does not have any permanent incisor teeth in wear. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, in contrast to older meat which is pinkish-red. My preference is, grass-fed from Colorado.
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Leg of lamb stuffed with feta cheese, pine nuts, apricots and mint
The rich umami flavor of roasted lamb and mint with creamy, tangy feta cheese and the crunch of pine nuts. Delicious!
Instructions
Preheat oven to 375 degrees F. Cut six 2-foot lengths of butcher's twine. In a small skillet sauté apricots and shallots in butter 1 minute or until lightly browned. Transfer to a small bowl and mix well with feta cheese, pine nuts and mint; season to taste with salt and pepper.
To butterfly the lamb. Arrange the lamb on work surface, inside facing up. Cut through to the bone. Then around the bone on each side to open it up.
Place a sheet of plastic wrap over lamb and pound with a meat mallet to flatten meat slightly, if needed, until leg is a fairly even thickness. Remove plastic wrap and generously season inside and outside of lamb with salt and pepper.
Mound stuffing mixture lengthwise along one side of lamb; roll up lamb over stuffing, tucking in ends.
Space 5 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine. In a roasting pan set over 2 burners, heat oil over high heat. Add lamb roll and sear all over, about 6 minutes in all. Transfer lamb to a rack and set down in the roasting pan. Roast until brown and tender and an instant read thermometer reads 140 degrees F for medium rare, about 1 hour to 1 hour and 15 minutes, basting occasionally. Remove from oven and let sit, covered loosely with foil, 10 minutes. To serve, discard strings, slice in 12 pieces and serve
Recipe Notes
© Galley Chef All Rights Reserved
This recipe cam from the little town of Villefranche-sur-Mer on the French Riviera. The beautiful people of this town show their love for tradition and old world style through many of their dishes. Lobster with couscous and brunoise of vegetables salad is one of them.
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Lobster with Couscous and Brunoise Vegetable Salad
Lobster with couscous and brunoise vegetable salad is an impressive dish bursting with color and flavor from the French Riviera.
Ingredients
For the vegetable brunoise
Ingredients
For the vegetable brunoise
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Instructions
For the lobster and couscous
Boil a whole lobster for 15-20 minutes. Drain lobster and allow to come to room temperature. Remove the shells. Slice the tail thinly into medallions Boil chicken stock. Add couscous, cover and let sit for 5 minutes. Fluff with a fork and add the finely dice onion, tarragon, parsley, cilantro and chives and add to couscous in a bowl. . Add the juice of 2 lemons to cereal mixture. Add ½ cup olive oil and salt and pepper to taste.
For the vegetable brunoise
Cut all of the vegetables into 1-2 centimeter squares, all equal in size. Mix all the ingredients in a bowl.
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Thin slices of fennel, floured and fried 1 large tarragon leaf Browned butter
For the presentation
Place a ring mold in the center of a plate. Place the couscous mixture into the ring mold and press gently. (about ½ inch thick) Decorate with thin slices of lobster tail medallions shingle-style. Knuckle meat and claws go in the center with a fried sage leaf. Spread the colorful brunoise around the plate to garnish. Remove the ring mold. Drizzle vegetables with lemon and olive oil.
Recipe Notes
© Galley Chef All Rights Reserved
Mahi mahi with orange, wine, garlic and thyme is a delicious and healthy meal that is as good looking as it is tasting.
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Mahi Mahi with orange, wine, garlic and thyme
Mahi mahi with orange, wine, garlic and thyme is a delicious and healthy meal that is as good looking as it is tasting.
Instructions
Preheat oven to 300 degrees. Season the fish on both sides with salt and pepper. Heat a non-stick skillet over medium heat. Add butter and sauté fish for 5 minutes on both sides or until golden brown. Place the fish in a single layer on a parchment paper-lined baking sheet and keep warm in oven. (The general rule of thumb for cooking fish in a 400 degree oven is 10 minutes for each inch of thickness.)
Meanwhile, deglaze the bottom of the pan with wine stirring to scrape up the bits of fond on the bottom. Increase the heat to medium high and add the garlic and thyme. Cook until reduced by about half. Stir in orange juice, and zest; Add the butter and stir until melted. Remove from heat immediately. Season with salt and pepper. Drizzle the fish with the orange sauce.
Recipe Notes
This dish goes great with roasted fennel and saffron rice. You can also substitute chicken breasts for the fish. See "saffron rice" recipe on this website. © Galley Chef All Rights Reserved
Saffron is widely used in cooking in many cuisines, ranging from the Milanese risotto of Italy to the bouillabaisse of France to the biryani with various meat accompaniments in South Asia.
There is some evidence to suggest that saffron may help alleviate the symptoms of major depressive disorders. Preclinical studies indicate that saffron could be a promising candidate for cancer chemo prevention. Early studies suggest that it may protect the eye from the direct effects of bright light, and from retinal stress in additional to slowing down macular degeneration and retinitis pigmentosa.
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Saffron rice with white wine
This rice is fragrant and aromatic with a beautiful bright yellowish orange color and a fluffy texture making it the perfect side dish with just about anything.
Instructions
Toast the rice in a sauce pan over medium heat until it becomes fragrant. Add wine, remaining ingredients. Stir. Cover with a lid, turn the heat to low and cook for 20 minutes.
Recipe Notes
© Galley Chef All Rights Reserved
Inspired by an authentic Mexican recipe, these tortillians get crunchy on the outside while the cheese inside gets gooey resulting in a fabulous texture. In addition, the combination of spices gives the dish a great authentic Mexican flavor.
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Soft Flour Tortillians
Inspired by an authentic Mexican recipe, these tortillians get crunchy on the outside while the cheese inside gets gooey resulting in a fabulous texture. In addition, the combination of spices gives the dish a great authentic Mexican flavor.
Instructions
In a sauté pan, cook ground beef, onion, and seasoning until beef is cooked through, about 8 minutes, mashing it with a fork as it cooks, so the beef is a fine crumble.
Divide the remaining ingredients into quarters and pile each one on top of a soft flour tortilla along with the beef mixture. Fold edge of tortilla, brush the outside with vegetable oil and cook in a skillet on both sides until cheese melts, 2 - 3 minutes. Serve with salsa and guacamole and garnish with cilantro and hot sauce.
Recipe Notes
Recipe Notes Courtesy of and inspired by a recipe from Marilynn Berry © Galley Chef All Rights Reserved
This dish feeds a crowd and holds up well in the heat.
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BLT Couscous
BLT fans - Here's a great recipe for you. Smoky bacon flavored couscous with lettuce and tomato.
Instructions
Preheat oven to 400 degrees. Place the bacon on a cookie sheet and and bake for 10 minutes then turn baconover and cook another 5 minutes or until crisp. Drain reserving 2 Tablespoons of bacon fat. Add the bacon fat to a large sauce pan with 2 Cups of water. Bring to a boil. Add couscous, put the lid on it and remove from heat. Let sit for 5 minutes.
Meanwhile, crumble the bacon into a large bowl and add the lettuce, tomato, onion, and cucumbers. In a small bowl, mix, lemon juice, lemon zest, salt and pepper. Toss everything together. This salad holds up well in the heat.
Line cocktail glasses with slices of lemon and serve the couscous in the glasses.
Recipe Notes
© Galley Chef All Rights Reserved