On The Lamb Once Again…
Once again my Dear Bride and Daughter wandered off someplace and left me alone in the kitchen. As it was a Monday night I needed to throw together something not too involved, using what I had on hand, which in this case was about a pound each of ground lamb and “baby bella” mushrooms.
After tithing a third of the ground lamb to Claude I browned up the rest
and while that was going on I sliced some onion slivers and got some rosemary from the (now sadly deceased) bush on the kitchen table
and rinsed off the bellas and let them dry just a touch
then drained *most* of the lamb juice and set the now-embrowned Fluffy on the side
and got a couple of tablespoons of butter melted in with the lamb juice and set the onions, rosemary and ‘shrooms a’sizzlin
once the onions started to brown (and the ‘shrooms started “weeping” some of their moisture) I threw in a healthy tablespoon of minced garlic, well, just because
and let that cook for a minute or two then I added a tablespoon of flour and just enough chicken stock to cover…mostly
and turned up the heat so the flavors would reduce, thicken, and concentrate, stirring constantly to de-lump the flour
‘stirring constantly’ required me hold the pan with my left hand to agitate it and using the wooden spoon with my right. I smelled something burning with the heat up so high, and was somewhat puzzled since I hadn’t spilled anything and there was no sticking gunk in the pan.
Huh.
Then I looked at the potholder in my left hand
oops! Oh well, turn the flame down a tad, I reckon. Well, things thickened and emulsified nicely
and it filled the bowl perfectly.
Topped with crumbled gorgonzola and washed down with a glass or three of red wine it made for a fairly easy, filling mid-Winter’s dinner. And using only one pan (mostly) made the clean-up easy.
Swill Food and Grog | Mr. Bingley | 
February 10, 2011 7:51 am
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Need to get you a cookbook and not one titled “Diner Food Dressed Up”.
Dude, I live in NJ.
This is Diner Nirvana.
Pretty chichi damn diner! Looks like a perfect cold-weather plate. “Gorgonzola makes everything better” just sorta rolls off the tongue.
I can’t eat lamb, but wonder if venison would work…hm…
Yum! Looks good! Maybe you should open your own diner?
Hmmmmm…..”Bingley’s Choke & Puke”, with the slogan, “Barf By Bingley!”
No, wait….”Barf With Bingley!” Sounds better.
Looks very tasty. I would’ve served it on noodles, but then my slogan is “everything goes better with pasta.”
Doc, it would have been super on egg noodles. I concur.
I didn’t get the pun in the title until just now. I need sleep. And the leftovers.
Leftovers? Ha!
This would also make an excellent sheppards pie filling.
Yum. Everything is better with pasta… and peas!
Just don’t boil ’em.. EVER.
I like the shepard’s pie idea; a dash of lea and perrins would have done been great in it!
I add frozen peas to a lot of things, Clive, and let the last few minutes of cooking bring them up to a nice al dente. No boiling!