signature dish
Out of context: Reply #36
- Started
- Last post
- 43 Responses
- mg330
Roast leg of lamb is my specialty. I've made it twice for Thanksgiving and it's a ton of food. Pretty simple to do, just cut the fat off, make a bunch of stab holes with a knife and fill the holes with rosemary and some cloves, put it in a roasting pan surrounded by potatoes, carrots and onions. DELICIOUS.
I also recently made verde enchiladas and I'm planning on tinkering with it a bit to change a recipe I used.
We've also talked about making a chicken & pesto lasagna. I think that would be pretty cool to do.
Oh, and I made steaks this weekend on the stove in a cast iron skillet. So awesome - now I can still eat steak all winter without going outside in the cold and using a charcoal grill.
Super easy: bring steaks to room temperature, season with salt and pepper, two tablespoons olive oil on medium heat in cast iron skillet, cook steak 5 minutes on each side, then wrap tight in aluminum foil for 10 minutes to complete cooking. Perfect.