The Bohemians

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Italian Inspired Lamb Chops with Polenta

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use any lamb leg steak (also called a sirloin chop) measuring 3 ounces of meat per person as one serving
Tenderizing lean meat – a tip from https://www.tastingtable.com/cook/national/baking-soda-meat-tenderizer-cooks-illustrated

  • Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and ½ cup of water).
  • Soak the meat in the solution for at least 15 minutes.
  • Remove and rinse.

American Lamb Board temperature cooking chart: http://www.americanlamb.com/lamb-cooking-temperature-chart/

Print Recipe
 Italian Inspired Lamb Chops with Polenta
I pre-tenderized the meat with a soak in Baking Soda and water. After 30 minutes, I stewed the chop with the sauce to cook. I sliced the steak before plating.
Prep Time 20 min
Cook Time 20 min
Passive Time 5 min
Servings
people
Ingredients
Prep Time 20 min
Cook Time 20 min
Passive Time 5 min
Servings
people
Ingredients
Instructions
How to Make It
  1. Heat the oil in a large skillet over medium-high heat. Season the chops with ½ teaspoon salt and ¼ teaspoon pepper. Cook the chops until browned, 2 to 3 minutes per side. Transfer to a plate. Discard all but 1 tablespoon of the drippings. Add the garlic to the drippings and cook, stirring, until fragrant, 30 seconds. Add the tomatoes, wine, rosemary, and ¼ teaspoon each salt and pepper; bring to a boil. Reduce heat and simmer until the sauce begins to thicken, 2 to 3 minutes.
  2. Meanwhile, in a 3-quart saucepan, bring 3 cups water with 1/4 cup honey to a boil.
  3. Back at the tomato wine sauce, add the chops in the skillet and place on medium to low heat. At this point we added raw broccoli to the skillet before we covered it. Cover the skillet with a lid and cook 10 to 12 minutes for medium-rare or use a meat thermometer to check for desired doneness. 145 °F (medium rare), 160 °F (medium), or 170 °F (well done)
  4. By this time your water may be boiling. Gradually whisk in the polenta. Whisking frequently, on a light rolling boil until thickened, 3 to 4 minutes. Be careful polenta does not splash on you and cause a burn. Turn off heat and cover until you are ready to serve.
Make Ahead
  1. Tenderize the steak ahead of starting this recipe.
Recipe Notes

adding seasonal veggies such as broccoli, collards, Brussel sprouts, or squash are a great option for a one-dish meal

\"Lamb

Spiced Lamb-and-Rice Dressing with Chickpeas

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Print Recipe
 Spiced Lamb-and-Rice Dressing with Chickpeas
By: Sam Mogannam, November 2013, Food and Wine online Instead of the more common bread-based dressing, Sam Mogannam's mother, Mariette, always serves turkey with this hearty, savory Palestinian stuffing, traditionally used as a filling with grape leaves or halved zucchini. More Holiday Stuffings and Dressings
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
adults
Ingredients
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
adults
Ingredients
Instructions
How to Make
  1. In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the lamb, garlic, cinnamon, cardamom and allspice and cook, stirring, until the lamb is no longer pink and the liquid has evaporated, about 4 minutes. Add the rice and chickpeas along with 2 teaspoons of salt and a pinch of pepper and cook, stirring, until evenly coated. Add the stock and water and bring to a boil. Cover and cook over low heat until the rice is tender, about 20 minutes. Remove from the heat, cover and let stand for 10 minutes.
  2. Meanwhile, heat the oil in a small skillet. Add the pine nuts and cook over moderate heat, stirring constantly, until browned, about 4 minutes. Transfer the pine nuts to a plate and season with salt.
  3. Fluff the rice and transfer it to a bowl. Sprinkle the toasted pine nuts over the dressing and serve.
Make Ahead
  1. The dressing can be refrigerated overnight. Rewarm in a 300° oven before serving.

Bohemian Recipes Page

What the heck is a tilt table?

I’m pretty sure that’s what I said the first time I heard the term “tilt table” in reference to sheep. Did they actually mean to say turntable? Do sheep enjoy classic vynil more than the average bardyard animal? It turns out a tilt table is used to grab a sheep, hold it tight, and turn it on its side so you can work on it. While not inexpensive, we decided it would pay for itself in lots of ways after one of our ewes needed multiple days of medical care. We recently had a ewe get a thorn stuck through her foot pad resulting in an infection. While she was a relatively calm white-headed dorper, it was a lot of work to catch her four different times, hold her still, clean her wound, soak her hoof, apply medication, wrap and tape her hoof, and give her antibiotic shots. Each time we came out sweating (and sometimes swearing) and tired. There had to be a better way.

Turns out there is. Smart sheep handlers use tilt tables to handle their sheep. So, after selling our house we took the plunge and ordered a tilt table and sorting equipment. I’m in the process of setting it up now. Pictures of us sweeping sheep off their feet soon!

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