Welcome back!  Today, we have a very iconic dish from England: Shepherd's Pie! Despite the name "shepherd's pie", it's not always made with lamb, as the dish originated as just "cottage pie", which applied to both beef and lamb. The "pie" comes from the crust of mashed potatoes, which sometimes is just at the top (like we did) or all around the meat, like an actual pie crust. Overall, it's a great dish that, although a bit complicated in the different parts, is totally worth making! Shepherd's Pie Makes about 4 servings Ingredients: Filling: 2 tablespoons olive oil 1 medium onion, chopped (about 1 cup) 1 pound ground beef/lamb 2 cloves garlic, minced 2 tablespoons fresh chopped parsley 1 teaspoon fresh chopped rosemary 1 teaspoon thyme 1 tablespoon worcestershire sauce 2 tablespoons flour 2 tablespoons tomato paste 1/2 cup red wine 1/2 cup beef broth 1 1/2 cup mixed vegetables (carrots, corn, peas) Salt and pepper to taste Mashed Potato...

Welcome back!  Today, we have another lamb recipe, this time for a different cut. It has the similar lamb flavor and also features the key ingredient of rosemary, but this recipe works nicely as a stew, so it's rather different from the other two. Fun fact, Greece is the top consumer of sheep meet per capita in the world, which makes sense as lamb is a common Mediterranean meat. Rosemary also originates from the Mediterranean, so it's a perfect combination!  Instant Pot Leg of Lamb Makes 4 servings Ingredients: 4-5 pounds lamb leg (boneless) 1 onion, chopped 4 cloves garlic, minced 2 tablespoons olive oil 3 sprigs of rosemary and thyme, chopped Salt and pepper to taste 1 1/2 cup total of chicken stock and/or water (we used 1 cup chicken stock and 1/2 cup dry white wine) Other vegetables: potatoes, carrots, zucchini 2 tablespoons cornstarch A little water Directions: Dry the lamb with a paper towel. Then, tie it with some twine to keep everything together Season the lamb by rub...

Welcome back! This is our second lamb recipe after the first one, Roasted Rack of Lamb . Check out the first recipe to learn a little more! Lamb Loin Chop Makes as many chops as you can put in one pan. We got 8, which is about 4 servings. Ingredients: Some lamb loin chops Rosemary Salt and pepper Herbs and/or pepper flakes (optional) Directions: Use a paper towel to dry the chops. Sprinkle on the seasonings on both sides. We only put rosemary on one side though (the side that isn't shown below). Start preheating your oven at 400°. In an oven proof heavy cast iron pan, heat some oil. This pan needs to be able to fit in your oven, so check that first! In your pan, sear the chops for 2 minutes on each side. Then, put the whole pan in the oven and bake it for 15 minutes. Rest for 5 minutes. These two recipes are pretty similar, but there were enough differences that it seemed reasonable to separate them so that you're making each one properly. They're both really good and tende...

Welcome back!  Today, we have a couple of recipes for cooking lamb, specifically for two different cuts of meat. The key to lamb is the rosemary, and of course, preparing it correctly, which is what this post is about. Something interesting: I was wondering why it was called "Rack of Lamb" and not "Lamb Rack", since that's more concise, but that's just the term, maybe because it's a French translation from carré d'agneau , which just means rack of lamb. Roasted Rack of Lamb Makes a rack Ingredients: 1 lamb rack Rosemary Salt and pepper Herbs and/or pepper flakes (optional) Directions: Use a paper towel to dry the rack. Rub the lamb rack with olive oil. Sprinkle on the seasonings on both sides. Bake it in the oven at 425° for about 25 minutes for medium-well. You can adjust it depending on how you want your meat to be. Rest for 5 minutes afterwards. Instead of Step 4, you can also do this: Sear each side of the rack for 1-2 minutes on a pan. Then bake...