I cooked a quick version of latke and paired it with some grilled lamb. The latke I made with grated onion (1), potato (3), one tablespoon salt, one tablespoon granulated garlic, one (1) teaspoon lime 3 tablespoons of dry oregano. I grabbed a small bit of the potato mix and dropped it in an inch of hot vegetable oil.
I turned it multiple times, knowing where the hot spots on the pan where. till it looked like this
The lamb I cooked on indirect heat on the grill till it was nice and medium rare...
Really great home cooking not too hard although a bit time consuming, lamb and fried shredded potato
I got this recipe off of SteamyKitchen, and served it with lamb meatballs. It is incredibly easy and gives the garbanzo beans a nutty crunch and taste. Flavored with whatever spice you want to use. The recipe is linked above.
The meatballs are half ground beef half ground lamb, seasoned with salt, pepper, grated onion, garlic, oregano. Browned in the pan then finished in the oven at 400deg (same temp as garbanzo beans) with marinara and red wine.
I served them together in a bowl, the toasted garbanzo acting as the pasta or starch for the meatballs. Turned out great.
My daughter fell in love with some rack of lamb we had on vacation and wanted to try and make it. The one she had eaten came with a demiglace sauce so we tried that too. We first marinated two frenched racks of lamb. The marinade we made in the blender out of the following:
6 large figs
2 sprigs of rosemary
4 cloves of garlic
¼ cup of olive oil
2 tablespoons of apple juice
2 tablespoons of balsamic vinegar
1 tsp of salt
4 black peppercorns
1 tsp of capers
1 tsp of Dijon mustard
We coated the racks and let them sit overnight in the fridge.
The next day we started the sauce with some beef soup bones that we bought at the SOJ market. We painted them in tomato paste.
and roasted them on the grill (but it can be done in the oven, just it's summer and all...) till well browned.
In a stock pot we covered the bones in water, added some carrots, half an onion, a head of garlic, and a bay leaf. Brought it to a boil, skimmed the foam and then turned to a simmer for 45 min.
For the demiglace sauce we reduced one bottle of red wine, 2 cups of beef stock and 2 cups of chicken stock all down to one cup of liquid. (Kind of interesting effect of causing it to hard boil when a skewer touches the bottom of the pan)
The sauce was then finished with a tablespoon of butter, salt and pepper to taste, a little honey to balance the acid.
For sides we roasted some eggplants (SOJ market) with oregano, salt, pepper, olive oil and whole heads of garlic
It turned out very good particularly the lamb with crusty edges and pink center. The fig can be just tasted in the marinade. The sauce took forever but was incredibly rich and meaty tasting. We had fun start to finish with probably one of the more complicated meals my daughter has cooked with me from sauce to meat, and two sides we made everything together. And enjoyed it!
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