Hot. Cold. Then hot again. Anyone else getting whiplash from this weather? The calendar says fall, but the thermometer reads summer. To beat the heat, try a leftover roast lamb eggplant spinach salad. You can use leftover lamb from my Greek lamb breast recipe, or just broil a lamb chop.
This salad is a festival of tastes, textures, and colors. You get luscious lamb topped with tender golden-brown eggplant over earthy spinach, refreshing crisp cucumbers, and sweet tomatoes. Then the whole thing is finished with a rich garlicky lemon mayonnaise.
I’ve sauteed the eggplant in a skillet (because I didn’t want to heat up the oven), but you can grill it if you prefer, or bake it in the oven (400 degrees for about 20 minutes). Then just add spinach and your favorite salad ingredients.
I have adapted this from a Silver Palate cookbook recipe which called for pignoli nuts and olives. I had neither, so I filled in with cucumber and tomato. You could also put in mushrooms, sprouts, experiment with different kinds of olives, or top it with toasted nuts. See the “substitutions” section below for more ideas.
You can either make the mayonnaise from scratch (homemade mayonnaise is divine, just remember to use it up quickly), or just dress up some store-bought mayonnaise with a bit of garlic and lemon juice. I like to “freshen” up commercially made mayo with lemon and olive oil whenever I use it. It tastes more like homemade that way.
Have this for a quick dinner, or make it for lunch. I think of it as an entree salad; it works for any time you want something filling without a lot of fussing (or waiting).
A great way to use up leftover lamb or get a hearty meal without a lot of cooking. This works for dinner or for lunch.
1/4 lb. or so leftover roast lamb (or one lamb chop, broiled), cut into cubes
5-6 slices eggplant, cut into 1/4 inch strips
1T olive oil
1 1/2 to 2 cups spinach, washed
1/2 beefsteak tomato, cut in wedges (or 4-6 cherry tomatoes)
sliced cucumber (about 1/4 cup)
Lemon Garlic Mayonnaise Dressing
1 small clove garlic, mashed
pinch kosher salt
2 T mayonnaise
1 1/2 tsp olive oil
3/4 tsp lemon juice
salt and pepper to taste
If using pre-cooked lamb, take it out of the fridge and let it come to room temperature. If you are cooking a lamb chop, broil it for 7-8 minutes (turning once) and let cool while you prepare the eggplant.
Spread the eggplant out on a colander or a cutting board and sprinkle with salt. Let stand for 15 minutes and then rinse.
Dry off the eggplant with a paper towel.
Heat the oil in a small skillet and add the eggplant slices. Saute until the eggplant turns golden brown.
Add the spinach, eggplant, and lamb to a medium-size bowl.
Add the cucumber and tomatoes.
Combine the dressing ingredients in a small bowl and mix to combine. Taste and correct seasoning and/or add more lemon juice if necessary.
Pour dressing over the salad.
Leftover Roast Lamb Eggplant Spinach Salad Substitutions and Variations
Top with pignoli nuts, chopped almonds, or chopped walnuts
Add 1/4 C feta cheese and some mint
Add some sliced apples
Make some orzo and add that to the salad
Try different veggies like zucchini, bell pepper or squash
Great for a cold weekend, this Greek lamb breast recipe requires very little active preparation time. Just make the marinade, zip it in a bag, and let it sit.
The longer this marinates the better. You can leave it for an hour (if you don’t have lots of time), but it’s better overnight, or all day while you do something else.
I let this sit in the fridge for two days (because I unexpectedly ate out), and it was divine.
It cooks slowly in a low oven, just enough to heat the house a bit, but no so much that you’ll overheat yourself (this is, incidentally also a great way to cook roast beef, low and slow).
The recipe is adapted slightly from a recipe I found on Epicurious. That was for lamb chops or a leg of lamb. I reduced that marinade recipe and substituted the NY Times’ lamb riblet slow roasting technique instead of grilling.
If you don’t have breast of lamb, you can use a lamb chop instead. Just let it marinate, then broil the chop 3-5 minutes per side, depending on how thick it is.
This pan is shallower than most roasting pans, which means it’s easier to remove your food. The relatively small size makes it a great option for smaller portions (and smaller ovens). It’s also great for pan pizza for one (the pizza fits perfectly).
While I don’t usually like nonstick surfaces, this one has held up nicely since I bought it two years ago. I haven’t used the glass cover with the pan, but fits over my other pots and pans (so I can see what’s cooking).
The first time I made this Moroccan lamb stew I made a big pot of it for Passover. I was tired of the usual brisket and chicken for the holidays. So, mom and I made this instead.
It’s flavored with cinnamon, a touch of ginger, raisins, almonds, and lamb. The lamb is cooked slowly, so it practically melts in your mouth.
While the full recipe is certainly worth making (and then freezing the leftovers), my freezer is tiny and too full of other food to do that right now.
So I “minified” the recipe (from The Book of Jewish Food) and made it for one instead. Many Moroccan recipes call for somewhat exotic ingredients (if you’re a Westerner), such as sumac or ras el hanout. This one doesn’t. It’s made entirely with ingredients that should be in any market. And, once you start it cooking, there’s very little to do.
I have modified it slightly. She calls for honey and more water than I have used. I left out the honey because I felt the raisins and the carrots (my own addition) were sweet enough. I reduced the water, using just enough to soak the saffron. The lamb cooks nicely in its own fat, it doesn’t need the water.
I don’t have a slow cooker, but if you do, you could probably start your stew in the morning and have it ready when you come home from work.
Use a shoulder lamb chop with a round bone as it is easier to cut up. Shoulder cuts are also better for stews and long, slow cooking.
It’s great for a weekend dinner, washed down with some Zinfandel.
Yes, it’s pricey, but it adds a unique flavor and beautiful color. Luckily, Amazon is easier (and likely less expensive and fresher) than the stuff in the supermarket. Soak it first, then mash it with a spoon to release the flavor and color. You only need a little bit and you can use the rest for other dishes.
This book is part cookbook, part history, and part travelogue. There are recipes from places you probably never thought of as “Jewish.” The ingredients aren’t always what you’d expect either. Sure there are recipes for challah, and potato pancakes, and noodle pudding.
But there’s also stuffed zucchini, meatballs in apricot sauce, lamb with artichokes, pita bread, and phyllo pastry filled with pistachios. She gives recipes, as well as a history of the people in each part of the world she covers. It’s like going on vacation, and sometimes traveling back through time, without leaving your couch.
Lamb and lentil soup is rich, hearty, and filling. It’s a great dish for a cold winter’s day. This recipe is for one serving of soup (more on that later).
I had some lamb broth leftover from the lamb breast provencale recipe I posted a few days ago. Since I wasn’t in a particular hurry, and it was chilly, I decided to use it up and make a single serving of lamb and lentil soup. I’d just bought a bag of lentils, and lentils and lamb are a good combination. Since it was an experiment, it was also a good way to test the recipe on a single serving of soup before I made a huge pot of it.
This recipe uses that lamb broth, plus lentils, diced tomatoes and thyme for lots of flavor.
It does take a while to cook, but once you get the ingredients together it’s mostly set it and forget it, so you can start it early and then go do something else while your soup simmers on the stove (and delicious smells start wafting through your home).
Serve with a chunk of crusty bread (to sop up every last drop of soup from the bottom of the the bowl). Since this is “the single serving chef” you can be messy if you want. Nobody will know.
I made this for one because I had one serving’s worth of broth. You can scale up the recipe, make a larger batch, and then freeze it in single serving containers (or save some for a fast lunch another day).
The other nice thing, is that while it does take a while to cook, the prep time is minimal.
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.
First, you boil it gently for an hour or so, and then you roast it. This makes the meat tender and delicious.
It’s also 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. Too much bread bothers my stomach, so I replaced the bread crumbs with oatmeal.
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).
You can save the broth you get from the initial boiling and use it to make Scotch broth (with some barley). One warning though, that pot will get a bit greasy from the lamb fat.
One Person Slow Roasted Lamb Breast Provencal Recipe
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Lamb breast provencale for one
Two or three ribs from a lamb breast
salt and pepper to taste
1/4 C oatmeal, ground up in your mini-chopper (or use a blender, or use quick-cooking oats)*
1/4 tsp fresh rosemary
1 clove garlic, peeled
1 T olive oil
Fill a medium saucepan with water and add the lamb breasts. Cover the pot and bring the water to a boil. Let the lamb boil for an hour.
Preheat the oven to 375 degrees.
Remove the meat from the pot with tongs and place it in a roasting pan. Season it with salt and pepper to taste. Roast the lamb for 30 minutes.
While the lamb is cooking, grind up the oatmeal (if you use the regular kind) in a mini chopper or blender. Then add the garlic, olive oil, and rosemary. Pulse it to combine the ingredients, and chop up the garlic.
Take the meat out of the oven with a pair of tongs and set the pan on top of the stove or a trivet. Spoon the oatmeal garlic mixture over the top of the lamb, using the back of the spoon to spread it evenly over the meat.
Put the lamb back in the oven and bake for another half an hour.
Remove and serve.
You can use bread crumbs or panko if you prefer (instead of the oatmeal).
The original recipe suggested spreading the bread crumb (oatmeal) mixture with your fingers. Ow! No thanks, I don't have iron fingers.
It’s much easier to lift the lamb out of the saucepan and remove it from 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.
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. The handles do get hot, but with potholders, it’s easy to transfer from the stove to the oven. 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.