Holiday Recipe: Sipi’s Oven Roast Lamb Chops with Lemon and Oregano

Author Tessa Kiros’s new cookbook, Now and Then A Collection of Recipes for Always (Murdoch Books) is a curated collection of 150 new recipes that warm the heart and kitchen, and which includes Tessa’s personal reflections and favorite food memories.  It also includes several ideas and combinations for delicious holiday dishes, such as:

  • Warm Malva Pudding Cake with Whisky Sauce
  • Raspberry Creme Brulee
  • Gingerbread
  • Ricotta and Jam Pastries
  • Chocolate Cake, Sour Cherries and Clotted Cream
  • Sugar Lemon Tart
  • Kourabiedes With Pecans And Chocolate Chips
  • Pistachio Biscuits With Figs, Raspberries And Rose Syrup

One tasty recipe that Tessa Kiros shares with us here is for Sipi’s Oven Roast Lamb Chops with Lemon and Oregano.

Photography Credit: Manos Chatzikonstantis

Sipi’s oven roast lamb chops with lemon and oregano

Says Tessa: “These are the ones my mom always made in the oven at home – a big trayful. I loved scraping the bottom of the dish with chips!

I get the butcher to cut the lamb chops thin and I leave some fat on the chops as it’s meltingly delicious when roasted with the lemon. They must be served warm and, if it is cold outside, serve on heated plates. Lovely with Boereboontjies (page 29) or chips.”

Serves 4

  • 1 kg (2 lb 4 oz) thin cut lamb chops, just under 1 cm (½ in) thick max (15–20 chops) with some fat
    juice of 2 lemons (about 8 tablespoons)
  • 2 tablespoons olive oil
  • 30 g (1 oz) butter, cut into small chunks
  • 3 heaped teaspoons dried
  • Greek oregano, plus a little extra to serve

Preheat the oven to 200°C (400°F). Quickly rinse or wipe the lamb chops over with moist paper towels to get rid of any stray bits of bone. Pat dry. Put into a large roasting dish where they fit in a single layer.

Splash with the lemon, season well with salt and pepper and add the olive oil. Scatter the pieces of butter around and sprinkle the oregano over, crushing it a bit between your fingers. Turn through to coat both sides of the chops.

Pour 125 ml (4 fl oz/½ cup) water around the sides of the dish. Cover the dish with foil and bake for about 20 minutes until pale but cooked, with a good amount of sauce.

Remove the foil, lower the oven to 180°C (350°F) and return the dish to the oven for another 20 minutes or until the chops have a good deep golden colour and the sauce has thickened and is bubbling and sticky in parts (there’s no need to turn the chops over and, depending on your oven, you can turn it to Fan to get the chops more golden if you like). Serve hot with a little extra oregano scattered over.

 

ABOUT TESSA KIROS

Tessa Kiros is international cookbook royalty. She helped define the modern illustrated genre and has sold more than 700,000 copies across multiple titles, languages, and decades. Her previous cookbooks include Apples for Jam, Falling Cloudberries, Provence to Pondicherry, Twelve, Food From Many Greek Kitchens, Limoncello and Linen Water, and Piri Piri Starfish. Tessa’s upbringing and lifelong wanderlust has seen her collect culinary experiences from all over the world. Born in London to a Finnish mother and Greek-Cypriot father, she grew up in South Africa. After many years traveling and working, she settled with her husband Giovanni in Italy, where they raised daughters Yasmine and Cassia. She divides her time today between Italy and Greece. Now & Then is her eleventh cookbook and it’s her definitive new work: 150-plus recipes with gorgeous lifestyle photography reflecting on the food that has shaped her, but also encompassing her table today. Her new cookbook taps into our renewed appetite for nostalgia, in cooking and in life. It calls out to Tessa Kiros devotees, as well as speaking to younger readers through the mediums of color, energy, authority, and the healthful deliciousness of her evolving modern table. This is Tessa Kiros as we haven’t known her; for 2023 and beyond.

Now and Then A Collection of Recipes for Always

  • Publisher ‏ : ‎ Murdoch Books (October 3, 2023)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 400 pages

TasteTV’s TASTEABLE Journal Volume 3 Debuts with Commerce, Culture, Concepts and Cuisine

TasteTV’s TASTEABLE JOURNAL, VOL. 3 is here!

This stylish publication provides a curated collection of insightful content on Culture, Concepts, Commerce and Cuisine. This issue features a photography exhibition of recent PHOTO AWARDS Finalists, as well as one on one interviews with personalities such as Chris Knight (CEO, Gusto TV), Rocco Gaglioti (Founder, FNL Network), Podcaster Yorm Achuaku, Ian and Ana of The Other Side Vlog, Michelle Harris (Alive & Well TV), Darley Newman (Equitrekking and Travels with Darley), Dandy Wellington, Diane Kochilas (My Greek Table), Lisa-Renee Ramirez (Recipe.TV), and up and coming musicians Jon Mullane, Mavenne, Harrison Tinsley, the Christopher Brothers and Nathan Witte, plus chefs, restaurateurs, artists, perfumers, and wines.
TASTEABLE is a bi-annual and annual journal that presents a curated collection of insightful content on Culture, Cuisine, Commerce, and Concepts as reported by TasteTV and TCB-Cafe Publishing and Media. Includes celebrity and leadership interviews, delicious recipes, exciting tech, cutting edge fashion, well-known tastemakers, successful entrepreneurs, tasty wine picks and the year’s best chocolate and other culinary finds.

Available everywhere on Amazon.

LUXURY HOLIDAY RECIPE: A Tender Rack of Aussie Lamb

Sometimes you can overdo the recipe for a great piece of meat, especially one that is as delicious as a cut of Aussie lamb. That is why this TasteTV Kitchen‘s recipe only relies on a handful of ingredients and prep.

Although we are huge fans of American lamb, we cannot walk away from a tasty source like Australia. Australia is known for many culinary treats, and one of them is great lamb. Aussie grass fed beef and lamb is  healthier than some other sources and types of meats, and is very time efficient to cook, often reducing meal prep time by 30%.

Australia ranchers also have made a large effort to be more sustainable. In a study over the last 30 years, Aussie ranchers have:

  • Reduced their water use by over 65%
  • Reduced their animals’ greenhouse gas emissions intensity by 14%

It doesn’t make the meat taste better, but it definitely helps satisfy your soul.

Easy Rack of Lamb

Ingredients

  • 1 Rack of Lamb
  • 3 Tablespoons of extra virgin olive oil
  • 2 teaspoons of kosher or sea salt
  • 2 teaspoons of garlic powder
  • 1 teaspoon of Oregano (dried or fresh)
  • 1 teaspoon of  Rosemary or Thyme (dried or fresh)
  • Pepper to taste

Directions

  1. Combine the olive oil with salt pepper, garlic powder, and herbs in a bowl. Mix well.
  2. Score the fatty side of the rack of lamb in a cross-hatch formation  with a sharp knife
  3. Using a spoon or brush, spread the olive oil mixture over both sides of the meat evenly and allow to marinate for 15 minutes to an hour
  4. Heat oven to 450°
  5. Place rack of lamb with fatty side up on a baking tray covered with aluminum foil or parchment paper. Roast for 30 minutes
  6. Remove from oven, allowed to rest for 10 minutes. Slice and serve

 

Interested in finding out more about Aussie Lamb? Find more information here.

@aussiebeeflamb

Pop-up Crowned National Lamb Jam Tour Champion

As this year’s Lamb Jam Tour crisscrossed the country stopping in Austin, Boston, Washington D.C., Seattle and San Francisco, a doughy trend emerged: with over 60 chefs competing nationwide, each of the best-in-show winning chefs took home the gold by serving some style of dumpling.

The recent Lamb Jam Finale was ultimately a dumpling showdown, featuring Italian tortellini and tortelloni as well as Indian manti, Chinese dumplings and Filipino empanadas. And amidst the first snow of the season, on a small farm in Lyons, Colorado, Chef Danica Aviles of San Francisco pop-up Pinoy Heritage took home the national title of Lamb Jam Tour Champion with her Lamb Adobo Empanada.

In addition to awarding the 2018 championship trophy, the event provided the occasion for an exciting announcement: Denver will be added as an official stop on the Lamb Jam Tour in 2019, the 10th year of the tour.

To view photos  from the Lamb Jam Finale, visit the Lamb Jam Tour Facebook and Instagram— @LambJamTour.

 

2018 Lamb Jam Finale Competitors

  • Austin: Chef Jacob Weaver of Juliet – Neck Sugo with burrata tortelloni, broccoli rabe, fresno chile

  • Boston: Chef Lars Taylor of The Honey Paw – Lamb Dumplings with aromatic broth, matsutake, leeks, annatto oil

  • Washington, DC: Chef Dimitri Moshovitz of CAVA – Braised Lamb Shoulder with goat cheese tortellini,  pressed roasted lamb belly, lamb fat celery root puree, lamb demi, pickled mustard seeds, truffles, chives

  • Seattle: Chef Jason Stoneburner of Stoneburner/Bastille – Lamb Manti with lovage yogurt, aleppo pepper, mint

  • San Francisco: Chef Danica Avilas of Pinoy Heritage – Lamb Adobo Empanada with corn, peppercress, pickles

About Lamb Jam Tour

Made possible by the American Lamb Board,  Lamb Jam Tour is an epic chef competition and culinary experience that brings together the most talented chefs at each of the tour stops (Austin, Boston, Denver, San Francisco, Seattle, and Washington D.C.)  to celebrate the 80,000 family operated farms and ranches raising sheep in the U.S.

This year’s Tour Finale brought together fifty of Denver’s most respected food media, chefs, ranchers and industry professionals for a blind tasting at The Farmette in Lyons, CO.  The tasting was accompanied by wines from Infinite Monkey Theorem (Denver, CO), beers from  Funkwerks (Fort Collins, CO), and cocktails created by Kayla Arrigo (Bar Manager at Hilton Garden Inn, Boulder, CO) featuring spirits from Spirit Hound Distillers (Lyons, CO).

 

Chef Calvo’s Spring Lamb Roast Recipe

If you are looking for food and tradition with “Maximum Flavor”, Miami’s Chef Adrianne Calvo shares her tasty recipe for Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried Blueberries.

Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried Blueberries

Serves: 2

Ingredients:

4 New Zealand Lamb Chops, frenched
1 teaspoon Montreal Steak Seasoning
1 teaspoon Brown Sugar
Canola Oil
¼ cup Gorgonzola cheese, crumbled
¼ cup Blueberries
1 teaspoon chives, minced

Directions:

steak seasoning and brown sugar in a small mixing bowl. On a clean work surface, lay out the lamb chops and season generously with mixture. Place on the grill and cook for 2-3 minutes on each side. Meanwhile, preheat an electric fryer to 375 degrees F. (or a small pot with canola oil to medium high heat) Flash fry the blueberries until the skin starts to break. Set aside. In a small pan, melt gorgonzola over medium heat. To serve, place lamb chops on the center of plate, spoon melted gorgonzola on each chop, add fried blueberries, and garnish with minced chives.

ABOUT CHEF ADRIANNE CALVO:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:

Chefadriannes.com
Instagram.com/chefadrianne