(Note: As always, Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )
Crock-pot Lamb Chops
2 - 4 Lamb Chops (Frozen or Thawed... I used 2 Frozen Chops)
3 Tbsp Sitia EVOO
1 Tbsp NOMU African Rub
1/2 C Water
Rub lamb chops with 1 - 2 Tbsp of the Olive Oil, then pour the remainder of the oil in the Crock-pot. Press the African Rub onto both sides of the chops and place them in the crock-pot. Pour the water around (not on top of) the chops. Cover the crock-pot. Cooking time, depending on how long you have...
Low: 8-9 Hours
High: 4-5 Hours
Combination: High for 2 Hours, then Low for 4-5 Hours (This is how I cooked them.)
I was a bit concerned about them being overcooked, which is not something you want to do with lamb. They turned out to be delicious!! Falling off the bone tender and very delicate flavor, not gamy! Will definitely use this recipe again!
After I put the chops in the crock-pot, I did a quick inventory of the refrigerator and pantry. I had everything I needed for the rest of the meal, so lets cruise back across the Mediterranean Sea to our 2nd port of call, Italy.
Wikipedia defines Risotto as a traditional Italian rice dish cooked with wine and/or broth; flavored with cheeses and other ingredients, which can include meat, fish, or vegetables. The name means literally "little rice". This is one that I kind of cheat on by buying packaged Risotto Mix from Olivelle. This is a very quality Risotto Mix imported from Italy. It is quite easy to make, but does take some time and attention... just follow the directions. Tonight I used the 4 Formaggi (Four Cheeses Risotto) and added frozen peas that I rinsed under warm water and stirred in about 10 minutes before serving. While I was watching and occasionally stirring the risotto, I made the salad.
Our 3rd port of call is The Greek Isles for a Greek version of a classic Italian Salad, Panzanella, or Bread Salad. Panzanella looks & tastes beautiful and is one of our FAVORITE salads. I will post the Italian recipe in the near future.
Greek Panzanella
(Chef Brie Schaeffer)
4 - 6 Tomatoes
1 Yellow Bell Pepper
1 English Cucumber
1 Shallot (or small red onion)
1 C Kalamata Olives (Pitted & Halved)*
4 - 6oz Feta Cheese (Crumbled)
3 - 4 Pita Bread
Cut tomatoes, bell pepper, cucumber & pita bread into larger, bite-sized pieces. Slice the shallot very thinly (a mandolin slicer works very well) Mix all ingredients together and then toss with dressing.
Dressing (Mix the following ingredients together):
1/4 C Sicilian Lemon EVOO
2 Tbsp White Balsamic Vinegar
1Tbsp Miscuglio Herb Blend
Sel Gris (Celtic Gray Sea Salt) & Fresh Ground Pepper to taste
*I use the unpitted kalamata olives that are sold at Olivelle and then use a cherry pitter. It works VERY well and is quick & easy! (Cherry pitters can be found at most stores that sell kitchen utensils, such as "Bed, Bath & Beyond".)
I don't want to get too long with this post, so let's relax for a few days in the Greek Islands, before we will sail on to mainland Greece for dessert. Don't worry, we will be there before the end of the week. Until then, bask in the sunshine and breath in the warm sea air. Remember... winter is coming... especially for those of us in Montana.
