Posts Tagged ‘lamb’

Lamb broth with garbanzo beans and rice

May 4, 2009

One of the things I’m trying to do with cooking lately is cut down on waste. In this vein, I’ve started making stocks and soups with left-overs from roasting meat. This is what I came up with for the bone left from D’s birthday leg of lamb

Garbanzo and rice lamb soup

A few months ago we went to a lamb BBQ place in Chula Vista, Aqui es Texcoco, and had an amazing lamb soup. (Everything there is pretty amazing, FYI. And really inexpensive. Scroll down for the English version of the menu.) This soup was my attempt to copy it, and it’s pretty close, but not quite there. I made way more than this recipe, but I decided to try and pare it down to a reasonable volume.

Lamb broth with garbanzo beans and rice:

6 to 8 cups lamb broth (recipe below)
1 cup dried garbanzo beans, soaked overnight and rinsed
1.5 cups rice
1 chili, cut in chunks
salt and pepper
Tapatio or other hot sauce for serving

Bring broth and garbanzo beans to a boil, reduce to simmer, cover and let simmer 45 min, stirring occasionally.
Add rice and chili pepper, simmer uncovered additional 15-20 minutes, until rice is cooked through.
Season with salt and pepper and serve with hot sauce and bread.

lamb broth:
place lamb bone, meat removed, in large stock pot. cover with water and add a quartered onion, and salt and pepper.
simmer, covered 4-6 hours.
strain and chill, skimming fat after cool.

Total cost for tons of soup? About $1.25. (75 cents for beans, 25 cents worth of rice, 22 cents for the onion, and 4 cents for the chili pepper) I’m not counting the lamb bone because it’s pretty much waste from a previous meal that I normally would have thrown out. So now my freezer is full of tasty soup that was pretty much free.

ETA: This would also probably be really good with chicken broth. Instead of using a lamb bone to make the broth, use a chicken carcass, meat picked off.


D’s birthday dinner

April 27, 2009

D had a birthday this week, so I decided to make a nice dinner the day after (day of was spent at Disneyland). A couple weeks before his birthday, I saw this recipe on a cooking blog I follow. D absolutely loves lamb and I’d always been afraid to cook it, but the recipe seemed pretty straight forward, so I figured why not. It turned out really delicious!

Dan's birthday dinner

To go with the lamb, I made some mashed red fingerling potatoes and caramelized green beans and we polished off the bottle of Syrah I’d opened for the wine sauce. This was not a cheap meal (ingredients came in at almost $50), but it was less expensive than a trip to a nice restaurant, and we’ve already gotten two meals out of it, with more lamb in the freezer for a third. I also have a plan for the lamb bone that I’ll hopefully share next week.


All together a very nice evening in, and I conquered my fear of lamb. Thank goodness, because if a piece of meat that expensive had turned out poorly, I would have cried. Probably the most amazing thing of the meal however, was D having 3 servings of green beans.


Lamb and sauce from Hey That Tastes Good!.

Red mashed potatoes:
2 lbs red fingerling potatoes, scrubbed clean, skins on
salt and pepper
1. cut the potatoes into similarly sized pieces, add to pot, salt, and just cover with water.
2. bring water to boil and cook until easily pierced with a fork
3. drain potatoes and return to pot with aprox. 1/3 c. milk and 2 t. butter. Mash with potato masher and stir in butter and milk. Season with salt and pepper, and adjust milk/butter if needed.

Caramelized Green Beans:
8-10 oz. green beans, stem ends removed
1 T. butter
1 T. olive oil
salt and pepper
1. in a skillet with lid, melt the butter and combine with oil over medium heat.
2. add green beans, toss to coat, and cover.
3. cook, stirring occasionally, until green beans are browned on one size, about 20 min. Season with salt and pepper.