Recipes

MIO Recipe Roundup Entry

Baked Pilaf Ingredients

• 3 cups chicken broth
• 1 ½ cups long grain white rice
• Grated zest of 1 lemon
• Juice of 1 lemon
• ¼ cups chopped chives
• 2 tbsp. butter

Lemon Lamb Ingredients

• 1 ½ lbs. Country Raised Lamb – boned leg of lamb, cut into 1-inch pieces
• Salt and freshly ground black pepper
• ¼ cup roasted garlic flavored oil
• 3 tbsp. fresh lemon juice
• ¾ cup chardonnay
• 1 stick Hiland butter
• 2 jars (6 oz. each) artichoke hearts, quartered
• 3 tbsp. chopped flat leaf parsley, for garnish
• Grated zest of one lemon, for garnish

Instructions

Preheat oven to 350 degrees. To prepare pilaf, spray a deep 2-quart baking dish with non-stick cooking spray. Add all pilaf ingredients to dish; cover tightly and bake for 45 minutes. Fluff with fork before serving. While pilaf is baking, trim and cut lamb; season generously with salt and pepper. Heat oil in a large, heavy skillet over medium-high heat. Brown lamb cubes, in batches, on all sides. Transfer browned lamb to a platter, and tent with foil to keep warm. When all lamb is browned and reserved, add lemon juice and wine to skillet, and stir over high heat, scraping up the browned bits from skillet. Cook 5 to 8 minutes to reduce the sauce by about one-third. Stir in the butter, one tablespoon at a time. Add drained artichoke hearts and lamb to skillet; stir to coat with sauce. Transfer to platter and garnish with chopped parsley and grated lemon zest. Serve with pilaf. Enjoy! Makes 6 servings.

Filed Under

• Other Meats