Tag: garlic

Rosemary Potato Roasted Garlic Pizza

I had never heard of rosemary potato pizza (or pizza con potate – which sounds sooo much better than the English translation) until recently. But when a friend described it, I had to have it. Sadly, he lives 3,000 miles away. And, the place that serves it only has it seasonally. Either that, or I had to fly to Italy. So, I decided to make my own pizza. I ended up mind melding two recipes and came up with rosemary potato roasted garlic pizza with thin slices of potatoes, roasted garlic, and mozzarella cheese.

The potato slices are soaked in salted water to soften and then layered on top of the pizza to get crispy, while the cheese turns brown and bubbly. Roasting the garlic transforms it into something sweet, mellow, and spreadable (incidentally this is also great on crusty bread). All topped with sprigs of fresh rosemary, a drizzle of olive oil, and grated Romano cheese.

And yeah, you can definitely tell everyone you’re making potato chip pizza for dinner!

I’ve included the recipe and instructions to make your own dough, but feel free to take the easy route and buy pre-made dough from your supermarket or local pizza joint. That will get you pizza in about an hour.

Making the dough yourself does require a bit of time and effort, so it’s definitely a weekend, rather than weeknight meal. And, since this is a long weekend in the US, it’s the perfect time to try it.

So, order of operations: first start the dough (if you’re making your own). Then, while that’s rising, slice and soak the potatoes. While they soak, roast the garlic. Then wait for a while, while the dough rises, and put it all together. Once all the components are ready, it comes together pretty quickly.

The pizza is enough for one dinner, or you can split the dough recipe in half and use it for two lunches. The dough will keep in the fridge for 2-3 days. Make sure to wrap it tightly so it doesn’t dry out. Or, you can freeze it.




Rosemary Potato Roasted Garlic Pizza Substitutions and Variations

  • add some cooked chicken
  • top with sliced red onion
  • add some hot red pepper flakes
  • switch the cheeses and use fontina
  • or, add some crumbled bacon

More Pizza Recipes

goat cheese caramelized onion pizzaGoat Cheese Caramelized Onion Pizza

Slow-cooked onions, tangy goat cheese, earthy spinach, and crispy bell pepper cooked together with a pre-made crust. Easy and delicious!

 

white pizza without ricottaWhite Pizza Recipe Without Ricotta

I love white pizza, and like ricotta, but somehow… not together. Instead, this pizza has lots of creamy mozzarella and summery basil.

 

garlic bruschetta pizza

Garlic Bruschetta Pizza

A few simple ingredients combine for an impressive result. Make your own dough, or buy it pre-made from the market or your favorite pizza place. Make it vegan, as is, or add some cheese.




Crispy Garlic Basil Potato Bites

If you’ve been following this blog for a while, you know I loooove starch: pasta, rice, potatoes, you name it. Especially the noodles and the potatoes.  The trouble with the potatoes though, is that baking them takes a while. Yes, I know you can microwave them, but the texture isn’t right.  Or, you can fry them. That’s faster. On the other hand, cutting up and frying French fries still takes a while, uses lots of oil, and it’s messy.  However, there is a solution! The answer is these crispy garlic basil potato bites.  They’re bite size pieces of crispy, fragrant, fluffy potato heaven.

You cook them in a skillet, with just a couple of teaspoons or so of oil, and a bit of butter. Unlike a baked potato, they’re ready in under 25 minutes!  And the only thing you really need to chop is the potato. Yay!

The potatoes end up crispy and brown on the outside, and creamy on the inside. Almost like French fries (but much easier) and with an extra flavor boost from the garlic and the basil.

I adapted this from a recipe that called for making the dish with sage leaves.  I had none, so I used basil leaves instead. It would also be good with rosemary (preferably fresh). The garlic clove is left whole, so it adds lots of flavor without being overpowering.  Also, the recipe said to peel the potatoes, but I’m lazy, so I didn’t bother.  Besides, more vitamins that way!

Not to mention, it’s an easy side dish that doesn’t require a lot of fussing.  And, it goes well with crispy lemon chicken, a lamb chop, or meatloaf.  You can pop the chicken in the oven and then start the potatoes about half way through. Or, start a lamb chop about halfway through cooking the potatoes.  Great with a hamburger too (you may have spotted them in the background of last week’s newsletter).




Crispy Garlic Basil Potato Bites Substitutions and Variations

  • Use different fresh herbs, such as rosemary, oregano, or sage
  • Add more garlic
  • Try some hot pepper flakes
  • Or, add some crispy bacon
  • Try the potatoes with lemon, garlic, and sage

More Potato Side Dish Recipes

skin on garlic mashed potatoesSkin On Garlic Mashed Potatoes

Creamy, buttery, and sweet (yes sweet) from gently cooked garlic that mellows as it cooks.  My sister-in-law is a potato fiend (worse than me) and this is her favorite.

 

roasted paprika potatoesRoasted Paprika Potatoes

These are tossed in olive oil and dusted with paprika, then cooked slowly in a hot oven.  Crispy outside, fluffy inside.

 

dijon mustard vinaigrette potato saladFrench Dijon Mustard Vinaigrette Potato Salad

Since this is French potato salad, it’s made with olive oil, lemon juice, and Dijon mustard. No mayo in sight. It’s good for picnics (no mayo), and you don’t even have to peel the potatoes!

dill caper potato saladDill Caper Potato Salad

A staple of barbecues, picnics, and outdoor parties. This one is a bit different from the usual mayonnaise-heavy salad. Instead, it’s got sour/sweet capers and lemony, sweet dill.

 




Vietnamese Chicken with Lime and Ginger

Great for a weeknight dinner, this Vietnamese baked chicken with lime is an easy meal that requires very little active work.  Measure, mince, and pour, then let it sit.  Once it’s finished marinating, all you have to do is cook it for half an hour. The ginger and garlic are warm and spicy, while the chili garlic sauce has a bit of a kick. The lime adds brightness and a citrusy tang that complements the spicy flavors and cools them down. 

The original recipe called for chili garlic paste, palm sugar, and fish sauce.  And, it’s true, those ingredients would be more authentic. However, they also violate my own rules about avoiding  hard-to-find or one use ingredients.  I don’t want to buy an entire bottle or brick of something (like palm sugar) just to have it sit there. And where would I even find palm sugar? Nope.

So, I cheated.  I used chili garlic sauce (not paste), swapped brown sugar for palm sugar, and ditched the fish sauce in favor of Worcestershire sauce (which does have some anchovies in it). I also wanted (for personal preference) to avoid all the salt in the fish sauce.

Marinating, even for a short time, helps the chicken absorb lots of flavor. 

When you’re ready to start cooking, just pour out the marinade, pop the chicken in the oven, and wait half an hour. Dinner is done!

 

Tip: Make extra rice and freeze it in little baggies. Then when you want rice another day, all you have to do is microwave it. One minute rice!




Vietnamese Baked Chicken with Lime Substitutions and Variations

  • add some soy sauce to the marinade
  • swap the lime zest for lemongrass (you can buy lemongrass paste, which is easier to find in western markets than the stalks)
  • chop up some cilantro and add that to the marinade
  • if you do like fish sauce, I’m told Red Boat and Three Crabs are good brands (avoid the Taste of Thai, it’s full of sugar)

More Chicken Recipes

Jewish chicken curry chitarneeJewish Chicken Curry Chitarnee

A Jewish curry? Yep.  It’s flavored with onions, lemon, and cardamom. It’s not spicy, more aromatic, tangy, and mellow.  Only one pot too. And since it’s got potatoes cooked along in that pot, the entire meal is one pot, not just the main course.

honey sticky garlic chickenHoney Sticky Garlic Chicken

Want to fight some nasty germs? This chicken will help. There’s chili garlic sauce, hot peppers, and garlic: all of which help clear your head. It’s also easy to make. Just brown the chicken and make a quick sauce.

peruvian roast chicken with green saucePeruvian Roast Chicken in Green Sauce Recipe

I just can’t stop eating this. The sauce has spicy peppers, earthy spinach, and citrusy lime, with just a touch of mayo to hold it all together.  Great for chicken, or for a veggie dip.

stir fry chicken peanut sauce recipeStir Fry Chicken with Peanut Sauce

You don’t have to go out for “takeout” food. Make it yourself at home. Eat it hot right away, or chill, add extra veggies, and transform it into a salad.

 




Spaghetti with Green Olives and Lemon Panko

Since it’s spring and everything is turning green (and yellow and pink), it’s time to take advantage and turn from heavy food to something lighter and fresher. Spaghetti with green olives and lemon panko hits all those buttons. It’s light, it’s green, and it’s a bit of a flavor bomb that will wake up your taste buds.

It’s got zesty garlic, and earthy fresh spinach, paired with tangy capers, briny olives and a burst of citrus. Crispy, golden-brown panko crumbs mixed with dill and lemon zest add a bit of crunch.

In fact, I shared it with some friends and one of them said, “Oh I want that! I want it now! But I’m at work! Sob.”

I hate that the internet doesn’t include a “push here for spaghetti option”!

I found the original recipe on Bon Appetit, but I changed it a bit.  First, it had anchovies. Nope! Nope!  Second, I swapped the original parsley for some spinach instead. One, I had lots of spinach. And two, I don’t like parsley all that much, so there’s no point in buying a whole bunch of it. The spinach I will use for other meals.

One more small thing. The recipe said to cut some of the olives in half and then chop up the rest. It may have said to chop up the capers too (the instructions were a bit unclear). I started to chop the olives and then decided it was silly, so I stopped.

It also occurred to me after I made it that I could prepare the pasta first, then keep it warm while I cooked the panko and mixed everything else together.  Just drain and wipe the saucepan, add the oil and panko, and proceed with the rest of the recipe. That way it’s only one pot!

I used ordinary green olives (because they were handy). I think I will try it next time with castelvetrano olives instead, since they are my favorite olive (and taste great with pasta).

Oh dear, I’m revising and internet commenting my own recipe! Ha!




Spaghetti with Green Olives and Lemon Panko Substitutions and Variations

  • like anchovies and parsley? Go for it!
  • use castelvetrano olives instead, they are firmer and more buttery
  • top the whole thing with some red pepper flakes
  • add more garlic
  • use the sauce over cooked fish (such as cod or tilapia)

More Pasta Recipes

spaghetti spinach lemon cream sauceSpaghetti with Spinach and Lemon Cream Sauce

A bit of basil, a handful of spinach, and some cream (or diluted plain Greek yogurt), and cooked pasta. You’ve got dinner (only two pots).  A healthy, green way to say hello to spring.

 

linguine with garlic and olive oilLinguine with Garlic and Olive Oil

Fancy fresh pasta, or standard dried, this meal works either way. And it makes me smile every time.

 

pasta olives tomatoes capersPasta with Olives Tomatoes and Capers or Puttanesca

Nobody knows exactly how this dish got its name. But, the punchy capers, sweet tomatoes, and briny olives pack a lot of flavor into a few ingredients. It’s fast, and delicious too.

 

pasta alla norma with eggplantPasta alla Norma with Eggplant

Take advantage of fresh veggies with this slightly spicy pasta dish. It’s got sweet tomatoes, creamy fork-tender eggplant, and a dash of red pepper flakes for a kick.

Garlic Ginger Turmeric Rice

An online food group I belong to is celebrating “rice month.” The idea is to highlight a recipe featuring, well rice.  Someone suggested that nearly every culture uses rice so everyone ought to be able to find something to fit the theme.  Unfortunately, I come from a long line of noodle and dumpling people.  So, at first I was stumped.  What could I possibly make for this challenge?  Then I had an idea.  I could borrow a “sister” culture!  Eastern European Jewish people focus heavily on noodles, but the Sephardim (from Asia, India, the Middle East, etc.) have plenty of rice dishes.  So, I looked through my cookbooks and found garlic ginger turmeric rice.

It’s a Bene Israel recipe, meaning that it was created by the Jewish population in India.  You might almost call it a pulao. I’ve adapted this recipe from The Book of Jewish Food.  Her version served six.  Mine is about three servings (because extra rice is always good; more on that later).

This particular rice dish is packed with garlic, ginger, green cardamon pods, and a pinch of turmeric for that beautiful yellow color. It’s tasty (and it fights germs too, which made it even more appealing since I’m still fighting the creeping crud!).  Don’t be put off by all the garlic and the ginger, both start out spicy and sharp but mellow and become almost sweet as they cook.  The cardamom adds a complex taste; it’s a bit minty, with a hint of citrus and a spicy/warm flavor.  The original calls for basmati rice (which I didn’t have), but ordinary long grain white rice will do just as well. If you use the basmati rice, rinse it several times before starting to cook it.

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Turn Your Garlic Ginger Turmeric Rice Side Dish into A Main Dish

As is, this is a side dish. But with a bit of extra effort, it can become a main dish too.  There are a couple of ways to do this. For example, you could make it more substantial by cooking up some chicken or adding leftover pre-cooked chicken to the rice. Or, cook up some spinach and fry and egg (in the same pan if you want), and add that to the top.  You can do the same thing with the leftovers a few days. later. Instant food!

The recipe says that for special occasions, this dish was often served topped with blanched almonds and raisins. While this wasn’t a fancy occasion, I decided to do it anyway. I didn’t have blanched almonds, so I just roughly chopped a few whole ones.  Soak the raisins in water a bit before you use them, in order to soften them.

More Rice Recipes

easy lentils and rice recipeEasy Lentils and Rice Recipe

Super easy to make, and has a surprise ingredient you probably don’t expect.  Maybe not pretty, but healthy and tasty! And uses pantry ingredients too.

 

black beans and rice recipe one personBlack Beans and Rice Recipe for One Person

A complete meal (and complete protein too). I’ve adapted this from a Cuban-Colombian friend’s recipe.  It can also be adjusted to make soup!

 

bibimbap rice bowlBibimbap Rice Bowl with Meat and Vegetables

Layers of flavor piled into a single bowl.  First the meat, then the sweet carrots, balanced by the sharp cabbage, and spicy chili garlic sauce. All topped with a slightly crispy fried egg.

arroz con pollo for oneArroz Con Pollo for One

Another one-pot wonder, this chicken and beans dish will fill your home with aromatic flavors from chorizo, beans, garlic, and jalapeño pepper. Not to mention dinner in an hour.




Oven Roasted Lemon Garlic Broccoli

I know, broccoli is controversial (though not quite as much as brussels sprouts). Some love it, some hate it.  If you’re not a broccoli fan, this recipe for oven roasted lemon garlic broccoli might change your mind. Roasting helps reduce the bitterness and gives the broccoli a nutty flavor (from the caramelization).  It also makes the broccoli crispy outside, tender and sweet inside.

I have used frozen broccoli florets, because they cook more quickly (and I had a big bag of them). This is also more practical, since it’s tough for one person to eat an entire head of broccoli all at once!  This way I can take out just what I need and the rest can stay frozen until I want it for something else.

Plus, frozen vegetables often have more vitamins and better nutrition than fresh vegetables do.  That’s because the frozen version has been picked and then preserved (by freezing) immediately, while fresh produce may have traveled for days from some other state (or even country) before it gets to your supermarket.

If you have fresh broccoli (or a farmer’s market nearby), you can use that too.  Don’t toss out the stems, they are just as good as the florets.  They do cook faster (and better) if you remove the tough outer layer from the stems first. A vegetable peeler will work just fine for this.

You’ll also need to cook fresh broccoli a bit longer (since the frozen broccoli has been blanched first).  Roast the fresh broccoli for about 25 minutes. If you like it super-crispy, roast it for half an hour (turning it once).




Oven Roasted Lemon Garlic Broccoli Substitutions and Variations

  • Toast some breadcrumbs or panko and sprinkle them over the broccoli
  • Sprinkle some pine nuts or chopped walnuts over the broccoli
  • Make it a full meal by topping it with a fried egg or mixing the cooked broccoli with some pasta
  • Use the same roasting technique and change the seasoning to make it Asian with garlic, ginger, soy sauce and sesame oil

More Broccoli Dishes

pasta with broccoli, mushrooms, and chicken sausagePasta with Broccoli, Mushrooms, and Chicken Sausage

Easy, delicious, and adaptable. If you don’t have sausage, use bacon. No broccoli? Try asparagus instead.  It’s got all your veggies, your protein, and your starch in a single bowl.

Lmab keema with potatoes and broccoliLamb Keema with Potatoes and Broccoli

A sort of South Asian shepherd’s pie. Made with ground lamb, this isn’t overly spicy, and only needs one pot. Ready in about half an hour.

More Vegetable Side Dishes

honey mustard glazed carrotsHoney Mustard Glazed Carrots for One

Savory mustard, tender sweet carrots, and a little bit of honey. These carrots go great with roast chicken, pork, or a steak.

 

sauteed garlic parmesan spinachSautéed Garlic Parmesan Spinach

An Italian side dish that’s fairly pantry-friendly too. The original version was too much bother, so I simplified it. It’s now also time and effort friendly.  Great with some grilled fish.

 




Linguine with Garlic and Olive Oil

This recipe makes me smile whenever I make it.  You may wonder what’s so funny about linguine with garlic and olive oil?  Nothing really, it just reminds me of a friend.

This friend does not cook. At all.  I don’t think she’s ever used her oven.  I was at her house one day and I was hungry. Nobody else wanted anything, so I started poking around in her fridge and cupboards (with permission).

I found some dried pasta, bouillon cubes, some olive oil, and a can of parmesan cheese. So, I made the “shelf stable” version of this recipe.  They all looked at me as if I had walked on water or parted the seas!

It is, of course, much better if you have higher quality ingredients at hand.  Here at home, I used fresh linguine, homemade chicken broth, and freshly grated parmesan cheese, along with high quality olive oil.

You can do it that way, the shelf stable way, or somewhere in-between.  I won’t judge.

 




Substitutions and Variations for Linguine with Garlic and Olive Oil

  • Make it more substantial with some cooked chicken or cooked shrimp
  • Top it with some red pepper flakes
  • Add a bit of lemon zest
  • Use some anchovies (if you like them)
  • Top with freshly toasted breadcrumbs

 

More Pasta Recipes

pasta olives tomatoes capersPasta with Olives Tomatoes and Capers or Puttanesca

Want food fast? Just cook some pasta and put together a quick sauce from sweet tomatoes, zesty garlic, and salty olives.

 

white ragu papardelleWhite Ragu Pappardelle Pasta for One

Earthy porcini mushrooms, sausage, beef, white wine, and a bit of cream, all simmered gently and served with hearty fresh pasta.  Sooo good, you may never want the usual red sauce again.

spaghetti with green olives and lemon pankoSpaghetti with Green Olives and Lemon Panko

A burst of bright flavor from nutty olives, a squeeze of fresh lemon, and golden friend panko.  A wonderful, and easy summer treat.

 

pasta with tomato artichoke saucePasta with Tomato Artichoke Sauce Recipe

Rich, thick, and pantry friendly too with canned tomatoes, dried herbs, and a jar of artichokes.  Start the sauce simmering, make the pasta and you’re ready to eat in half an hour.

 




Sauteed Garlic Parmesan Spinach

In my head, this was Roman spinach.  Then I looked and realized that was a completely different recipe (with pine nuts and raisins). I was wrong about the Roman part, but at least sauteed garlic parmesan spinach is really Italian.

The recipe that inspired this called for blanching and baking the spinach and then broiling everything.  That was too much bother!  I’ve adapted it to make it simpler and easier.

This way, it doesn’t take a lot of time or effort to prepare.  It will go nicely, I think, with some fish or roast chicken.

Unlike the Roman spinach (which would have required a trip to get pine nuts), this spinach parmesan recipe is made from everyday ingredients you probably already have at home.  No special shopping trip needed!

If you want, you can add additional ingredients to the basic recipe (see the substitutions and variations section below for more ideas).




 

Substitutions and Variations for Sautéed Garlic Parmesan Spinach

  •  add a sliced mushroom or two (put that in before the spinach)
  • try some sautéed onions
  • add this recipe to some scrambled eggs and make it a main course for breakfast, lunch, or brunch
  • roast the garlic first
  • add some chopped fresh cherry tomatoes just before serving

More Spinach Recipes

bacon spinach tomato aioli sandwichBacon Spinach Tomato Aioli Sandwich Recipe

The classic BLT, with a twist. It’s got spinach, and the ordinary plain mayo has been upgraded to a garlicky, lemony aioli. Fresher, brighter, and even more delicious.

 

eggs with spinach and chili pepperEggs with Spinach and Chili Peppers

Turn up the heat with chilis. This omelette turns up the flavor with hot chilis, earth spinach, and a soothing dollop of yogurt or sour cream.

 

feta brined roast chickenFeta Brined Roast Chicken Recipe for One

Easy enough for a busy day, but fancy enough to serve to guests. Brining the chicken keeps it moist and adds lots of flavor too.

 

spinach and feta cheese omeletteSpinach and Feta Cheese Omelette

I wanted spinach and feta triangles. I had no phyllo dough. So I made this instead. All the flavors of spanakopitas in a simple, easy omelette.

 




Sichuan Chinese Chicken and Eggplant with Garlic Sauce

This is all my brother’s fault.  He was raving about the Sichuan Chinese chicken and eggplant with garlic sauce that he had at a local restaurant.  I couldn’t get the idea out of my head, and I already had the eggplant (bought to make eggplant parmesan), so I figured I would give it a try. This will also, incidentally, work with beef.

This recipe is adapted from The New York Times. It originally called for minced garlic, soybean paste, and hot chili paste.  I had the garlic, but not the other ingredients, so I improvised. I replaced the soybean paste with hoisin sauce, and used chili garlic sauce instead of the garlic and chili paste.  Doing that also saved me an extra step (no garlic to chop). I reduced the water a bit to compensate. That recipe also called for ground pork (which I didn’t have because I’d eaten the last of it with my black beans, so I used chicken instead).

Eggplant is notorious for soaking up oil.  There are several schools of thought about preparing eggplant in order to minimize this.

Some insist you have to salt it and let it sit (to draw out the water) and dry it with a paper towel and let it sit for 45 minutes.  Others say to put it in water, salt the water, cover that with a lid or a heavy weight, and let it sit for 15 minutes, then drain, and dry it off.

A third way (which I just learned, and wouldn’t necessarily do for Chinese food), is to soak the eggplant in milk.




I tend to use the first method, but I confess I usually don’t wait that long.  I’m too impatient (and hungry). I get around it by slicing the eggplant very thin.

If you want your eggplant extra crispy, dredge it in cornstarch before you cook it.

Ingredients and Tools to Make Sichuan Chinese Chicken and Eggplant with Garlic Sauce

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Koon Chun Hoisin Sauce

Sweet, slightly tangy and great for this dish, as well as marinades. Try it with a simple pork roast, sliced and served with steamed bread and scallions. Or, marinate fish with garlic, hoisin, and five spice powder. It’s also great in stir fries.

 

huy fong chili garlic sauce

Chili Garlic Sauce

In case you haven’t guessed (since I keep mentioning it), I love this stuff. It’s got more heat than sriracha (which has sugar), plus the extra flavor boost from garlic. I put it on eggs, in marinades, stir-fries, veggies, enchiladas, soup. Someone on Amazon mentioned mixing it with some plum sauce and cooking it with chicken. I’m going to try that next!

huy fong sambal oelek

Chili Paste

If you want to be authentic, get the chili paste. Use it for this recipe, or for making Thai or Indonesian recipes. It makes a great starting base for marinades and sauces. Mix it into meatloaf or top some scrambled eggs. Think of it as sriracha with more kick.

 

More Asian Chicken Recipes

honey sticky garlic chicken

Honey Sticky Garlic Chicken

Crispy, sweet, and spicy all at once. And, the sauce is made entirely from pantry ingredients you already have in your home.

 

easy singapore noodles with chickenSingapore Noodles with Chicken

Toss veggies, turmeric, curry (yes curry), chicken and noodles all together and make this colorful and delicious meal. A great way to clean out the fridge or use up those extra little bits of frozen veggies.

stir fry chicken peanut sauce recipeStir Fry Chicken with Peanut Sauce

An easy way to get takeout without leaving home.  Crisp-fried veggies, tender chicken, and a smooth, velvety sauce over it all.

 

Asian chicken salad with cabbageAsian Chicken Salad with Cabbage

Colorful, spicy and just the thing for a hot day, or when your appetite isn’t quite right. It’s a carnival of color and flavor, brightened by lots of crispy veggies, ginger, garlic, and a touch of sriracha.

 




One Person Slow Roasted Lamb Breast Provencal Recipe

Lamb is one of my favorite foods and this lamb breast recipe for one is a great meal for a lazy, cold winter weekend.  It cooks slowly and heats up the house nicely. It’s mostly set it and forget it, so you can do other things while dinner cooks (and your home fills with the fragrance of lamb).There’s very little fussing.

I’ve updated and changed the recipe since I first posted this.  The original version called for boiling the lamb first, and then roasting it.  Great for tenderizing, but it meant an extra pot to clean. And boy, that pot sure got greasy.  However, you can then add the bones back, some barley, and veggies and make Scotch broth if you want.

If not, do it the easier way! Yeah easy!

Lamb breast is generally a cheaper cut of meat than lamb chops or a roast.  I spotted it on sale at the local supermarket for a mere $3.99 a pound, so I pounced!

This dish was inspired by a Jacques Pepin recipe, but naturally, even with a master chef as a guide, I felt compelled to change it a bit.  The original recipe called for vegetable oil, parsley, and bread crumbs.

I’m not a big fan of vegetable oil (olive oil has more flavor, and it fits the dish better, I think).  I never have parsley around, but I do have a pot of fresh rosemary, so I used that instead.  I didn’t want to bother with fresh bread crumbs, so I used panko.

And, of course, I reduced the original amounts to make it for one person (although, the recipe is so good, you may want to make extra and save it for dinner another day).




Tools and Ingredients for This Recipe

Oxo kitchen tongs

OXO Good Grips 9-Inch Locking Tongs with Nylon Heads

It’s much easier to lift the lamb out of the roasting pan with these tongs. They lock in place for storage, clean easily, and grip tightly.

The ends are covered in nylon so they won’t scratch your pans if they’re nonstick.

cuisinart roasting pan with cover

Cuisinart 12 inch pan with cover

I just bought this pan to replace one that gave up the ghost. It’s nonstick, not too heavy, and fairly wide and shallow. It’s the perfect size for the lamb breast or several pieces of chicken.  I also like that it comes with a clear glass lid. I haven’t used it for the pan yet, but it’s great for covering my large frying pan.

More Lamb Recipes

greek lamb breastGreek Lamb Breast Recipe

Marinated overnight in lemon, garlic, and olive oil, then slow-cooked. The result is tender, flavorful, and delicious.

 

spicy lamb and lentils

Spicy Lamb and Lentils

Meaty ground lamb, earthy lentils, and a touch of heat all in a remarkably easy meal.  Serve with cool cucumber to complement the spice, and add crunch.

 

spinach lamb meatballsSpinach Lamb Meatballs

Red wine vinegar stands up to the lamb’s assertive flavor, while cumin adds a hint of warm spice. The spinach lends color and those all important vitamins and iron too.

 

turkish lamb burgerTurkish Lamb Burgers

A marvelous blend of salty feta, robust lamb, and cool  mint. Make the patties, let them sit, and broil.  Then serve with a creamy, cucumber and dill-enriched yogurt sauce.