Melissaredhead
06-10-2017, 12:00 PM
Lamb seasoned with pepper onion and a little basil salt ( I dry brine previously)
Seared for color in oil butter rosemary in my grandma's cast iron. Aside from boiling water for the penne this is a one skillet meal.
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/5C17B625-7344-4BD1-87BD-C738ED0315A4_zpsp3ragweu.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/5C17B625-7344-4BD1-87BD-C738ED0315A4_zpsp3ragweu.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/B4958200-0F40-47A9-808D-DE6E9473D1A6_zpscqbwrzhr.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/B4958200-0F40-47A9-808D-DE6E9473D1A6_zpscqbwrzhr.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/F8D8627E-A13F-4FD0-BE92-D155CED56677_zps6wdg4odz.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/F8D8627E-A13F-4FD0-BE92-D155CED56677_zps6wdg4odz.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/A8DF415A-948C-4BA6-82E0-C0E17DFEA534_zps2oyz7ony.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/A8DF415A-948C-4BA6-82E0-C0E17DFEA534_zps2oyz7ony.jpg.html)
Take lamb out and remove rosemary. Instead of onion and celery I used leeks and sautéed in the fatwith carrots until just starting to soften. Slice up garlic (I like a bunch so I used 4) and throw it in but don't let it brown. Then put lamb on top and pour some wine over everyone and let it reduce by half. I think I used 1/2 a cup.
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/F0D690B6-F521-4AE2-9C4E-9B380F606198_zpsgutuivtp.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/F0D690B6-F521-4AE2-9C4E-9B380F606198_zpsgutuivtp.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/06A9097C-9BCC-43B7-9B6A-09F3578A00EF_zps3ccm9lam.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/06A9097C-9BCC-43B7-9B6A-09F3578A00EF_zps3ccm9lam.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/D2485A62-5055-4275-9712-BDCCAD28D5EF_zps13k64n2y.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/D2485A62-5055-4275-9712-BDCCAD28D5EF_zps13k64n2y.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/C210E551-3268-4DA9-B719-DE7E24E221D1_zpszrkh1fsf.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/C210E551-3268-4DA9-B719-DE7E24E221D1_zpszrkh1fsf.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/1B5D544D-F543-4BEB-88EA-077D568063BD_zpsryvtczoo.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/1B5D544D-F543-4BEB-88EA-077D568063BD_zpsryvtczoo.jpg.html)
Pour a big can of plum tomatoes (the good ones) diced with juices and all over everyone. Make sure everyone is nestled inside. Zest some orange over the top I even squeeze a little orange juice. I placed my cast-iron on a cooking sheet and wrapped everybody in foil because I don't have a lid for my cast-iron skillet. It must've gotten lost in it's 100 years of life. Lol.
Braise until the meat just falls apart and you can shred it with forks stir it into sauce. I didn't have to pick any fat or anything out of mind that you may have to do that boil your penne. Yada yada mix it up. Slice fresh mint into the sauce and some fresh orange zest. It sounds weird but it just works with the richness of the lamb.
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/78CD26A9-DAAB-44F4-8ABC-140172473992_zpsvctp5zdy.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/78CD26A9-DAAB-44F4-8ABC-140172473992_zpsvctp5zdy.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/E079997E-2368-4C4F-A096-F0A7E6D4D55F_zps0kruhydm.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/E079997E-2368-4C4F-A096-F0A7E6D4D55F_zps0kruhydm.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/39427628-8E9B-48B4-AD96-7A0074A2762D_zps2xemkoqa.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/39427628-8E9B-48B4-AD96-7A0074A2762D_zps2xemkoqa.jpg.html)
Really yummy the next day too!
OH!!! Final thoughts: use the marrow by mushing it into the sauce after braised OR STICK YOUR FINGER IN THE HOLE AND EAT IT. Mmmmmmmm
I did both. One more than the other.
Thanks for looking :yo:
Seared for color in oil butter rosemary in my grandma's cast iron. Aside from boiling water for the penne this is a one skillet meal.
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/5C17B625-7344-4BD1-87BD-C738ED0315A4_zpsp3ragweu.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/5C17B625-7344-4BD1-87BD-C738ED0315A4_zpsp3ragweu.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/B4958200-0F40-47A9-808D-DE6E9473D1A6_zpscqbwrzhr.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/B4958200-0F40-47A9-808D-DE6E9473D1A6_zpscqbwrzhr.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/F8D8627E-A13F-4FD0-BE92-D155CED56677_zps6wdg4odz.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/F8D8627E-A13F-4FD0-BE92-D155CED56677_zps6wdg4odz.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/A8DF415A-948C-4BA6-82E0-C0E17DFEA534_zps2oyz7ony.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/A8DF415A-948C-4BA6-82E0-C0E17DFEA534_zps2oyz7ony.jpg.html)
Take lamb out and remove rosemary. Instead of onion and celery I used leeks and sautéed in the fatwith carrots until just starting to soften. Slice up garlic (I like a bunch so I used 4) and throw it in but don't let it brown. Then put lamb on top and pour some wine over everyone and let it reduce by half. I think I used 1/2 a cup.
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/F0D690B6-F521-4AE2-9C4E-9B380F606198_zpsgutuivtp.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/F0D690B6-F521-4AE2-9C4E-9B380F606198_zpsgutuivtp.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/06A9097C-9BCC-43B7-9B6A-09F3578A00EF_zps3ccm9lam.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/06A9097C-9BCC-43B7-9B6A-09F3578A00EF_zps3ccm9lam.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/D2485A62-5055-4275-9712-BDCCAD28D5EF_zps13k64n2y.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/D2485A62-5055-4275-9712-BDCCAD28D5EF_zps13k64n2y.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/C210E551-3268-4DA9-B719-DE7E24E221D1_zpszrkh1fsf.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/C210E551-3268-4DA9-B719-DE7E24E221D1_zpszrkh1fsf.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/1B5D544D-F543-4BEB-88EA-077D568063BD_zpsryvtczoo.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/1B5D544D-F543-4BEB-88EA-077D568063BD_zpsryvtczoo.jpg.html)
Pour a big can of plum tomatoes (the good ones) diced with juices and all over everyone. Make sure everyone is nestled inside. Zest some orange over the top I even squeeze a little orange juice. I placed my cast-iron on a cooking sheet and wrapped everybody in foil because I don't have a lid for my cast-iron skillet. It must've gotten lost in it's 100 years of life. Lol.
Braise until the meat just falls apart and you can shred it with forks stir it into sauce. I didn't have to pick any fat or anything out of mind that you may have to do that boil your penne. Yada yada mix it up. Slice fresh mint into the sauce and some fresh orange zest. It sounds weird but it just works with the richness of the lamb.
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/78CD26A9-DAAB-44F4-8ABC-140172473992_zpsvctp5zdy.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/78CD26A9-DAAB-44F4-8ABC-140172473992_zpsvctp5zdy.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/E079997E-2368-4C4F-A096-F0A7E6D4D55F_zps0kruhydm.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/E079997E-2368-4C4F-A096-F0A7E6D4D55F_zps0kruhydm.jpg.html)
http://i36.photobucket.com/albums/e20/melissaredhead1/Mobile%20Uploads/39427628-8E9B-48B4-AD96-7A0074A2762D_zps2xemkoqa.jpg (http://s36.photobucket.com/user/melissaredhead1/media/Mobile%20Uploads/39427628-8E9B-48B4-AD96-7A0074A2762D_zps2xemkoqa.jpg.html)
Really yummy the next day too!
OH!!! Final thoughts: use the marrow by mushing it into the sauce after braised OR STICK YOUR FINGER IN THE HOLE AND EAT IT. Mmmmmmmm
I did both. One more than the other.
Thanks for looking :yo: