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Crown Roast of Lamb

Posted on by The Olive Oil Hunter

This is an elegant yet easy dish that will wow your guests. A crown roast is simply two racks of lamb, 7 or 8 chops each, tied together at the ends to form a circle. You can do it yourself with butcher’s string or ask your butcher to assemble it for you. The meat is traditionally prepped in the French style, meaning the thin ends of the lamb bones are neatly trimmed of meat, fat, and membranes. When served as an appetizer, this creates a handle for what’s often called lollipop chops. As a main dish, it makes a dramatic presentation when ringed with the Creamy Mushroom Ragoût opposite. If presenting the roast whole, you can also fill the cavity with roasted potatoes that were cooked separately.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons very finely minced garlic
  • 1 tablespoon rosemary needles, fresh or dried 1 1/2 teaspoons fine sea salt
  • 1 1/2 teaspoons freshly ground black pepper One crown roast of lamb, preferably grass-fed, French-trimmed

Directions

Step 1

In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, rosemary, salt, and pepper. Place the crown roast, meat side down, in a pie plate or bowl wide enough to hold it. Drizzle the marinade over the meaty part of the chops and let sit for 30 minutes.

Step 2

Preheat the heat to 425°F. Place a flat rack inside a large roasting pan and transfer the roast to the rack (still meat side down). Roast the lamb until an instant read thermometer registers between 130° and 134°F for medium rare, about 30 minutes (test after 25). Out of the oven, let it rest for 10 to 15 minutes before slicing.

Serves 4 to 6

Zesty Beef Kebabs

Posted on by The Olive Oil Hunter

The ingredients in my Middle Eastern Chili Blend make this recipe a snap. Try it with chicken cubes, fish chunks, and hearty vegetables, too. The kebabs are delicious on their own, with grilled veggies or over rice, or tucked into a pita or other Middle Eastern bread with tomatoes, shredded lettuce, onions, and cucumber-yogurt sauce.

Ingredients

  • 1 1/2 tablespoons Middle Eastern Chili Blend
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 1/2 pounds beef tenderloin or top sirloin, cut into 1 1/2–inch cubes

Directions

Step 1

In a large glass bowl, whisk the chili blend into the olive oil. Add the beef chunks and toss to coat. Cover the bowl and refrigerate for 1 hour up to overnight. 

Step 2

When ready to cook, preheat your grill to medium-high heat. Brush and oil the grill grate. Thread the meat onto 2 or 3 metal skewers. Grill 2 to 3 minutes per side for medium-rare, or until an instant-read thermometer registers 130°F (it will continue cooking once off the grill). Transfer the skewers to a platter and let the meat rest for 5 minutes. Drizzle with olive oil before serving. 

Yields 4 servings

Pallotte Cacio e Pepe

Posted on by The Olive Oil Hunter

Similar to arancini (rice balls) but even simpler to make, pallotte cacio e uova—cheese-and-egg balls—are a classic poor man’s dish from the Abruzzo region that was traditionally made from leftovers. The balls are usually deep-fried, but I prefer to sauté them for a lighter taste. Often served as a first course, they also make a great finger food: reduce the diameter of the balls to about 1 inch and serve on a platter with a bowl of the sauce for dipping. I’ve included a quick tomato sauce recipe, but you can use 3 cups of your favorite jarred sauce.

Ingredients

For the balls:

  • 4 ounces day-old bread
  • 1/3 cup milk
  • 2 garlic cloves
  • 2 large eggs, lightly beaten
  • 4 ounces each freshly grated Parmigiano- Reggiano and Pecorino Romano, more for serving
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons white or golden whole wheat flour

For the sauce:

  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 tablespoons tomato paste
  • One 28-ounce can crushed tomatoes
  • 2 sprigs fresh basil
  • 1 teaspoon fine sea salt
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper

For serving:

  • 4 ounces Parmigiano-Reggiano, freshly grated

Directions

Step 1

Remove any hard crusts from the bread and tear the soft insides into small pieces. Place them in a wide-bottomed bowl and pour on the milk; let sit for 10 minutes, until the milk is fully absorbed. Squeeze with your hands to distribute any remaining milk

Step 2

Grate the garlic with a Microplane grater right into the bowl with the bread, or finely chop by hand and then add. Add the eggs, cheeses, parsley, salt, and pepper and use your hands to thoroughly mix all the ingredients together. Cover and refrigerate for 30 minutes to firm up the mixture.

Step 3

While the mixture is chilling, make the sauce. Heat a large frying pan. When hot, add the olive oil and onions. Sauté for 5 minutes until softened, then move them to the side. Add the tomato paste and sauté until fragrant, about 3 minutes. Mix the onions into the paste, then add the crushed tomatoes. Fill the empty can by a third with water, slosh it around to get any remaining juices, and add to the pan with the salt, sugar, and pepper. Stir and bring to a simmer; cook for 20 minutes while you make the balls.

Step 4

Place the flour in a small bowl. Use a 1 1/2–inch ice cream scoop to make 12 balls. Dust your hands with flour (the balls will be sticky), then lightly roll each ball in the flour, placing them on a clean plate.

Step 5

Heat an 8- or 10-inch fry pan. When hot, add the olive oil and the balls without crowding them
(cook in two batches if necessary). Use a spoon to gently turn the balls until browned on all sides, then use a slotted spoon to transfer them to the sauce. Continue to simmer for 5 more minutes. Serve with the grated cheese.

Serves 4

Steak au Poivre

Posted on by The Olive Oil Hunter

My take on the French classic is the perfect showcase for my vine-ripened black peppercorns, which flavor the steaks and the sauce. Even though the traditional heavy cream is replaced with heart-friendlier half-and-half, the sauce is luscious and rich.

Ingredients

  • Two 6-ounce filet mignon steaks, about 1 1/2 inches thick
  • 1 teaspoon coarse sea salt
  • 2 tablespoons Vine-Ripened Black Peppercorns 
  • 3 tablespoons extra virgin olive oil, more if needed 
  • 1 garlic clove, smashed
  • 2 fresh thyme sprigs
  • 1 tablespoon minced shallot
  • 2 tablespoons cognac
  • 1/2 cup homemade or store-bought low-sodium beef broth
  • 1 teaspoon Purple Shallot Powder
  • 1/2 cup half-and-half
  • 1 teaspoon Dijon mustard

Directions

Step 1

Season the steaks on all sides with the coarse salt and place them on a wire rack set over a dish to catch any juices. Refrigerate for 30 minutes to air-dry.

Step 2

Use a mini chopper or bean grinder to coarsely crush the peppercorns—do not let them turn into a powder. Once the steaks are ready, place them on a clean plate and coat heavily on all sides with the crushed peppercorns. 

Step 3

Heat a cast-iron or other skillet large enough to hold both steaks over medium-high heat. When hot, add the olive oil and the steaks, searing them for 4 minutes. Flip and add the garlic and thyme to the pan. Cook for 4 more minutes to sear the other side of the steaks. Test the steaks with an instant-read thermometer; it should register about 130°F for medium-rare. Use tongs to transfer the steaks to two dinner plates and let them rest while you finish the sauce.

Step 4

Remove the garlic and thyme from the pan. If the pan looks dry, add another tablespoon olive oil along with the shallots. Cook the shallots until soft, about 2 minutes. Lower the heat and add the cognac, using a heat-resistant spatula to scrape any fond off the bottom of the pan. 

Step 5

Add the broth and shallot powder, then raise the heat to a low boil and reduce for 2 minutes. Stir in the half-and-half and reduce until thickened. Stir in the mustard. Top each steak with a large spoonful of sauce before serving.

Yields 2 servings