Monday, July 11, 2005

Making Lamb Headway!

Soy-Lamb The title of this post 'making lamb headway' does not refer to a new recipe or method for cooking lamb. It's actually a celebration of sorts, in that I have finally managed to persuade hubby to partake of lamb, not under duress, but in actual enjoyment of the same!

Hubby has always maintained that he is a simple man in tastes, with an easy-to-satisfy appetite but I have learnt in the last decade from living with the man that the alleged appetite is a myth. There is a whole lot of stuff that he has barred from ever entering his mouth, too numerous to list and which defies logic when one considers the other stuff that has entered that orifice. For instance, he consumes beef and veal but not lamb or mutton? What gives?

So it was with trepidation that I made last night's dinner of Grilled Lamb Steaks, a 'touch and go' affair really, and if he didn't go for it, he would be dining only on a salad of cooked potatoes and french beans with corn and crabmeat soup (I did not really place him under duress since the salad and soup were quite substantial as a meal in themselves). To make lamb palatable and somewhat familiar in taste, I marinated the same in an Asian marinade of sorts.
  • To make marinade for 2 lamb steaks: Whisk together 6 tablespoons of light soy sauce, 1 and 1/2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, 1 teaspoon of finely grated ginger, 1 small garlic (minced) and 1/2 teaspoon of honey.
  • Add the lamb steaks (chops if you prefer) to marinade and let stand for at least 15 minutes or so.
  • Grill lamb steaks (or chops) over moderate heat for about 4 to 5 minutes per side for medium rare, I did mine a little bit longer (6 minutes or so) as I wasn't quite sure that hubby was ready for medium-rare lamb.
  • Remove lamb steaks from grill and let rest on covered plate for at least 5 to 10 minutes, before slicing steaks.
The steaks were quite moist and tender, and with the marinade having done the trick, hubby was chomping the stuff down. Hopefully, I can now go on to experiment with other lamb dishes.

Corn-Soup The Fresh Corn Soup with Crabmeat is a quite a breeze to make, and you can choose to puree everything and strain the soup through a sieve for a smooth 'restaurant-style' consistency or do a 'half-baked' puree job leaving bits and pieces (as shown in pic) for more bite. Recipe below serves at least 3.

  • cook 1 small carrot (diced), 1 medium onion (diced), 1 celery rib (diced) and 1 garlic clove (minced) in 2 tablespoons of olive oil in a heated sautepan, for about 5 minutes until slightly soft
  • add corn kernels (from 3 ears of corn) and 1 bay leaf and cook for another 5 minutes stirring occassionally
  • add 3 cups of water, bring to a boil, reduce heat and simmer for at least 20 minutes
  • discard bay leaf, and puree the soup in a blender
  • season with salt and pepper to taste
  • to serve, add some cooked crabmeat and sprigs of basil on top of soup (or you can also choose to add part of the crabmeat into soup and mix well before serving)

9 Comments:

Blogger J said...

that corn and crab soup looks really yummy...

7/12/2005 11:14:00 AM  
Blogger Clare Eats said...

Yum!

You should try and get some lamb backstraps for him as they are really tender and tasty!

the corn and crab soup looks great!

7/12/2005 12:46:00 PM  
Anonymous spots said...

Hi, jus found ur blog... i've always had a certain unfamiliarity with lamb, but ur dish certainly sounds easy enuf to try... will try it out soon! Thanks for the post! By the way, I am a singapore foodie blogger too cheers!

7/12/2005 04:28:00 PM  
Blogger eatzycath said...

hi spots, welcome! I've actually linked you from much earlier and have been following your blog too.

7/12/2005 11:51:00 PM  
Anonymous gwenda said...

mmm looks good!

7/13/2005 12:20:00 AM  
Blogger farmgirl said...

Yum, yum, yum! That dinner looks divine. And what a coincidence--last night we had filet beans and the first Yukon Gold potatoes from the garden (but with marinated flank steak). Delish! I am always looking for new lamb ideas/recipes and will definitely have to try your marinade--it sounds great and I certainly have enough lamb in the freezer! :)

So glad you were able to get your husband to try the lamb. I can't believe how many people out there claim they don't like it.

I'm afraid to read any more of your posts right now. I'm too hungry already! :)

7/13/2005 01:43:00 AM  
Blogger farmgirl said...

Me again. Now that I look at it again, I realize that marinade is pretty much what I use on pork tenderloins. I love it; I just never thought to try it on lamb. Thanks for the idea!

7/13/2005 01:45:00 AM  
Blogger eatzycath said...

hi J, clare, gwenda - thanks for dropping in :)
hi farmgirl - the marinade works well with pork too.

7/13/2005 09:37:00 AM  
Blogger boo_licious said...

Oh, we both love lamb and yours look so nice and tender. Must try your marinade as it looks so simple.

7/15/2005 03:50:00 AM  

Post a Comment

Links to this post:

Create a Link

<< Home