Wednesday, November 3, 2010

Lamb again, and leftover pilaf

Yep, that's right, making the Husband eat lamb again.  And sneaking kale into rice (kale is another of Jim's not-favorites).  So far he hasn't run away, so I guess it's ok.

Rosemary Garlic Lamb with Leftover Rice-Kale Pilaf

Preheat oven to 350.
1-lb lamb leg (sirloin half, bone-in)
several sprigs fresh rosemary
5 cloves of garlic, diced
splash of organic seasoned rice vinegar (or balsamic vinegar for a different flavor)
splash white wine
salt and ground pepper to taste

Pour a good splash (+/- 2 T) good quality olive oil into a small baking dish, and add the garlic, vinegar, wine, and oil.  Lay the lamb in the oil mixture to coat all sides, then put the rosemary under and on top of the lamb.  Cover and put in oven--about 30 minutes for medium-rare, 45 for  medium-well.



Leftover Rice-Kale Pilaf
2 cups leftover cooked rice
1/3 large yellow oven, diced
1/3 red pepper, diced
olive oil (I actually used a blend of coconut and olive oil, but would have preferred it with olive oil alone)
a splash of white wine (what isn't better with a splash of wine?)
2 handfulls cooked kale, well-chopped

Saute the onion and red pepper in the oil until the onion is translucent, then add the remaining ingredients.  Cover and cook on low until heated through, 15-20 minutes.

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