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From the Kitchen of: Meir Brown
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Anonymous user Fri Apr 7, 2006 14:30:49 PDT
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0 responses 0 comments Southwest resident Meir Brown is the chef and co-owner of Cafe Med. He teaches regular cooking classes at Cafe Med, and has a local TV cooking show, “Cafe Med Diaries.” He sent us two of his best receipes. Roasted Leg of Lamb Serves 6-8 people INGREDIENTS: 4 - 5 pounds leg of lamb boned and tied. Bone-in can be used, as well. 4 - 5 sprigs thyme, chopped fine 12 large garlic cloves 2 sprigs rosemary 1/2 cup olive oil Salt and pepper Cut garlic cloves in half, chop fine with a boning knife. Chop mint for garnish. Cut 1/2-inch cuts in lamb 1-1/2 inch deep. Insert garlic until all 24 halves are buried in meat. Season meat with salt and pepper. Mix rosemary, thyme and olive oil. Rub lamb with mixture, and then sear in a 475-degree oven for 20-30 minutes until browned. Let rest, while cooling oven to 250-degrees, about 30 -40 minutes. Return to the oven and cook for 2-3 hours until temperature reaches 130-degrees for medium rare or 135-degrees for medium. Let rest 20 minutes before serving. Black Currant and Apple Chutney INGREDIENTS: 1 medium red onion, diced 4 Granny Smith apples, peeled and diced 1 cup dry black currants 3 tablespoons brown sugar 1 clove garlic 2 bay leaves 3 cloves 1⁄2 cup sherry 1⁄2 orange juice, freshly squeezed Salt and pepper Sauté onion until caramelized, add garlic, sauté 1 more minute. Add brown sugar, apples and currants, sauté 2 more minutes. Add sherry, reduce in half, add orange juice, garlic, bay leaves and cloves. Reduce until absorbed. Let cool, add a splash of orange juice, if too dry after cooling.

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