Lamb – Volpi Foods

Lamb Loin Chops with Moroccan Breadcrumbs

studio2108 — Thu, 28 Apr 2016 13:38:10 +0000

With its sultry scents, this dish becomes a weeknight trip to Morocco. We use a quick-cooking, tender, and often overlooked cut of lamb, the loin chop. Think of them as little lamb porterhouse steaks, as luxurious and flavorful as their big beef equivalent. We broil to keep it easy, but you can sear them stovetop or throw them on the grill. It’s a tender cut, so don’t overcook them. They’re piled with a toasty, crunchy, panko breadcrumb topping mixed with the scents and flavors of Morocco like mint, cilantro, orange, pistachio, and olive. Keep the recipe for the topping handy: You’ll want to sprinkle it on chicken, pork, fish, even roasted vegetables. It’s like a trip to Tangier on any Tuesday.

Rack of Lamb with Honey-Rosemary Glaze

studio2108 — Thu, 24 Mar 2016 13:10:53 +0000

Sure, rack of lamb is pricey, but its amazing combination of simple and spectacular make it a star for a small dinner party. This honey glaze takes but a minute to throw together. If you want to double the recipe, use two large skillets. Only own one large skillet? Sear the racks individually in the pan and lay the racks, meaty side up, on a foil-lined sheet pan to roast. Make sure you have your exhaust fan on as this can get smoky.

Mini Lamb Meatballs With Pomegranate Glaze

studio2108 — Fri, 29 Jan 2016 15:14:05 +0000

Kickoff is just a couple of hours away. You let your friends bring the easy stuff on the menu: the chips, the hot dogs, the brownies. No one’s going to be talking about those by halftime, Everyone is going to want to know how you came up with the idea to make meatballs that taste like a sultry stroll through a Moroccan bazaar. Mini lamb meatballs with pomegranate glaze are how to do it. These will go fast; Don’t be afraid to double—triple?—this recipe depending on the size of the party or the veracity of your guests.