Pam's Roti, Hot Italian Sausages, Golden Cook Caribbean & more -- The Top 5 Food Posts of 2019

A few days ago we posted our annual review of the top posts of the year (in terms of hits) Fare Evasion Frauds, NDP Debacles, Racism in Canada & more -- 2019 on The Left Chapter. As any regular reader of this blog knows, The Left Chapter also has many food related posts.

This year saw many recipes including some more offbeat ones like The Sputnik -- Salami and Fried Egg Sandwich w. Green Chili Pickle, the Montreal Smoked Meat, Lime Pickle and Avocado Naan Wrap and Spicy Peanut Butter and Dill Pickle Sandwiches.


We continued our always popular vintage cookbook series with posts such as 1941's Wilson's Meat Cookery w. Oyster Pie, Chicken Gumbo, Deviled Broiled Pig's Feet & more and Great Meatless Meals w. Mediterranean Lemon Soup, Potato Kugel, Savory Onion Quiche & more. 

Some recipes such as Spicy Sausage and Beef Meatballs with Homestyle Tomato Sauce and Peruvian Inspired BBQ Chicken made it very close to the top five.

I want to thank everyone who contributed recipes to the blog and to our readership for such a great year and I look forward to what 2020 brings.

Here, without further ado, are the top five food related posts for 2019:

1) Pam's Roti w. Goat and Veggie Roti, Samosas, Pakoras and more

2) Hot Italian Sausages with Onions and Peppers

3) Golden Cook Caribbean Restaurant Reinvents Itself in New Toronto

4) Light and Crisp Steak and Vegetable Lettuce Rolls

5) Slow Cooker Curried Lamb Shoulder Chops w. Garlic & Onion

Thanks again for a great fourth year.

Do you have a left point-of-view or opinion, a recipe or a story you want to share?

Send them to The Left Chapter via theleftchapter@outlook.com!

See also: Trini Gardens, Kothur, Zippy Pickle Soup & more -- The Top 5 Food Posts of 2018

Lamb Chops w. a Balsamic Shallot Sauce

Recently we took a look at the vintage cookbook The Best of Seasons w. Tuscan Bean Soup, Sour Cream Apple Pie, Guacamole & more -- Vintage Cookbook TBT. One of the recipes we did not feature was for lamb chops with a shallot sauce as I felt that with a few changes it could be even better.

While the original recipe had the shallot sauce made separately, here we use the same ingredients except as a reduction after deglazing the pan in which the chops are cooked and adding garlic butter. 

To begin, a half hour before cooking take your lamb chops out and season them to your liking with salt, pepper and some diced fresh rosemary. Drizzle some olive oil over them and let sit at room temperature until you are ready to go.

Meanwhile to prepare for your sauce you want the following:

Ingredients:

4 shallots chopped
Handful of fresh parsley chopped
dry white wine
1/4 cup balsamic vinegar
1 teaspoon Worcestershire sauce
1 tbsp garlic butter

When ready to cook your lamb chops heat some olive oil to medium high in a large saucepan. Cook the chops to your liking. I like lamb rare, but medium-rare usually takes 3-4 minutes a side depending on thickness. I used lamb shoulder chops bone-in but any chops can be used for this.

Once cooked take the chops and set aside to let sit.

Do not rinse off or clean the pan. Pour in about a 1/4 cup of the dry white wine into the hot pan, add the garlic butter and use a spatula to stir while adding the shallots.

Saute the shallots stirring constantly for 5-6 minutes. Add a dash more white wine and about a 1/4 cup of balsamic vinegar and continue sauteing stirring constantly for another 2-3 minutes.

Finally add the parsley and saute, again stirring constantly for 2 minutes more.

Plate your lamb chops on a platter and pour the reduced balsamic shallot sauce over top.

Serve with rice or a garden salad and red wine.

Enjoy. 

Slow Cooker Curried Lamb Shoulder Chops w. Garlic & Onion

Today we are going to take a look at a way to make bone-in lamb shoulder chops that is easy to do yet results in deliciously moist meat that you can cut with a fork. The chops are also seasoned with garlic and curry powder and then cooked for several hours in the slow cooker over a bed of onions.

To prepare you want to season your lamb shoulder chops liberally with curry powder, garlic powder, sea salt and black pepper.

Let the chops sit seasoned in a bowl or freezer bag in the fridge for at least 2 hours or overnight.

When you are ready to cook chop up two medium sized onions and place into the bottom of your slow cooker. Add 2-4 cloves of minced garlic.

Place the seasoned lamb chops over the onions, cover and cook on low for 6 hours.

It is that simple.

The chops will be incredibly tender and full of flavour.

Serve with the onion on top. Goes well with rice and a salad as well as red wine.

Enjoy.

Marinated Charcoal Grilled Lamb

Today we are going to take a look at grilling lamb on the charcoal barbecue after marinating it for a few hours to give it bold flavours and make it very tender.

The marinade uses curry powder, rosemary, hot sauce and dill weed among other ingredients and compliments the lamb perfectly.


It works best with bone-in shoulder chops. Here we used around 6 or 7 chops.

Marinade Ingredients: 

3/4 cup dry white wine
2 tablespoons olive oil
3 tablespoons curry powder
1 - 2 teaspoons hot sauce (I used the very fiery Wolf's Bite Pepper Sauce made by Irie, but any West Indian or Indian style hot sauce you like will work just fine)
2 teaspoons garlic salt
2 teaspoons black pepper
juice of 1/4 of a lemon
1 teaspoon mustard powder
1 teaspoon dill weed
Sea salt to taste
2 chopped sprigs of fresh rosemary

Combine all of the ingredients in a smaller bowl except for the rosemary. Pour over the cops in a large bowl. Then sprinkle the copped rosemary over them and toss to coat the chops thoroughly. Cover and place in the fridge.

You want to marinade the lamb for 3-4 hours but not for longer than that. After about an hour and a half toss the lamb again to make sure all of it is coated in marinade. Bring the lamb out about a half an hour before cooking to bring to room temperature.

Prepare your charcoal barbecue as usual. Just before putting the lamb on the grill toss one or two sprigs of fresh rosemary onto the coals.

Once prepared place your chops on the grill and spoon any leftover marinade over the chops. This is ok to do as the lamb is still to be cooked. Discard any marinade you are not going to do this with.

Grill the lamb to your liking. I like lamb rare which takes only 3-4 minutes a side for most chops. (For the record Health Canada recommends cooking to medium rare which is to an internal temperature of 145 degrees).

When done place the lamb on a platter and let sit for around 3-5 minutes. Top with some chopped fresh parsley.

The lamb will be spectacularly moist and is perfect with a side of rice or a Greek salad. And, of course, your favorite red wine.

Enjoy.

See also: Curried Clay Baker Lamb and Onion Stew

See also: Boneless Leg of Lamb on the Charcoal BBQ

Curried Clay Baker Lamb and Onion Stew

The dish we are making today is simplicity itself but produces a lamb stew that is exceptionally moist and flavourful where the seasonings are the star.

If you are new to clay baking check out this post on the basics of it from a previous blog: The simple art of Clay Baking. 

To begin you want to slice up four onions. After preparing and soaking your clay baker for 15 to 20 mins., place a layer of half of the onions on the bottom of it.

Season the onions liberally with curry powder and with salt and pepper to taste. Then season them with the following:

1 teaspoon cumin
1 teaspoon tandoori masala seasoning
1/2 teaspoon ground turmeric
a couple of dashes of cayenne pepper

Place 2-3 pounds of lamb cubes on top of this layer of onions and season in the exact same way as above.

Finally, top the lamb with the other half of the sliced onions and, again, season the onions in the exact same way a third time.

Top the clay baker and place it in a COLD oven (as always with clay bakers), turn the heat up to 400 degrees and cook for 2 hours.

When done serve the lamb topped with some of the onion with rice. The lamb will be melt-your-mouth tender.

Enjoy.

For more recipes and food articles visit our Food Page.

See also:  Clay Baked Lamb Shoulder Chops with Potato and Onion

See also: Ukrainian "Scalloped Beef" Revisited

Boneless Leg of Lamb on the Charcoal BBQ

Today we are looking at how to make a boneless leg of lamb on the charcoal BBQ. Leg of lamb is terrific barbecued as the length of cooking gives a smokey flavour that compliments it perfectly.

Here we are using a boneless leg of lamb in a string casing. To start, take out your lamb forty-five minutes to half-an-hour before cooking. Season the lamb liberally with sea salt and black pepper all over. Then rub about a tablespoon of olive oil all over the leg as well. Finally, season with a tablespoon of garlic powder.

When you have finished seasoning, mince up about a tablespoon of rosemary and a large garlic clove. Add some olive oil to this and the zest of one lemon. Mix this all together into a paste.

Place the paste evenly around the lamb rubbing it in with a spoon. After you have done this, slice up a large garlic clove and push the pieces into the lamb at various soft spots around it.

Meanwhile, prep your charcoal BBQ the usual way. Here I want to profile an amazing idea my brother-in-law Brad had to convert an old Broil King gas BBQ into a charcoal one. He removed all of the gas components, of course, and then placed a deep metal basin into the BBQ's basin and found a grill that fit over top.

This conversion works especially well as the Broil King lid is very heavy, there is a side flue in the bottom almost as with a smoker and there is a built-in thermometer that allows you to regulate the heat.

It also had a space on the side for indirect cooking, which is a must for this dish.

Of course, you can use any charcoal BBQ big enough to allow for indirect heating, a technique we have looked at multiple times in the past which simply means that you arrange the charcoal so that there is a space (generally in the middle) without charcoal where you can place ribs, roasts, etc, so that they can be cooked for a long time without burning. 

After your charcoal is ready for cooking, put your roast directly over the coals and sear it for 5 minutes a side. You want to get a nice char without burning it so if you are getting too many flare ups simply close the lid for a portion of the searing time.

Once seared, move the leg of lamb so that it is on the grill but not over the charcoal. 

BBQ the lamb for 15-20 minutes a pound to get rare-medium to medium-rare which is how I think boneless leg of lamb should be prepared. You regulate the heat by opening and closing the lid at various points. I generally cook with the lid on for around ten minutes, lid off for around 5 minutes. 

If you are using a meat thermometer boneless leg of lamb is ready as follows: 130 degrees for rare, 140-145 for medium rare, 150 for medium, 160 for medium-well and 170 for well done (not sure why you would do this, but...). For the record Health Canada recommends cooking lamb to an internal temperature of at least 145. 

When done to your liking place your leg of lamb on a platter and let rest for 5-10 minutes. 

Remove the netting and carve into slices.

The lamb will come out moist, smokey and delicious!

Perfect served with red wine and sides such as a Greek salad and grilled zucchini and eggplant as pictured here:

Enjoy!

See also: Pesto Encrusted Boneless Leg of Lamb

See also: Broiled Lamb Chops with Goat Cheese

Broiled Lamb Chops with Goat Cheese

Today we are going to take a look at a way to make lamb chops that has a marvelously rich quality brought through the use of goat cheese to compliment the lamb's mildly gamey flavours.

Here we used lamb shoulder chops (which I think are underrated) but you can use any lamb chop. The more unusual aspect is that the lamb is broiled, a technique not generally used in this case.

To begin, take your lamb chops and brush them with extra-virgin olive oil. Then season them with salt and pepper to taste, remembering that you will be adding salty goat cheese later. Finally, add some minced rosemary. Let the chops sit in the fridge for 2-4 hours if possible.

Once ready to cook, prepare your broiler. Set to the maximum 500 degree heat and set the rack at around 4 inches from the element. Cook for around six to eight minutes a side (turning once) for rare to medium-rare.

Remove the lamb from the broiler and coat the chops with a nice layer of goat cheese.

Return to the broiler and cook for another few minutes until the goat cheese is melted and slightly browned.

The chops are nice garnished with some some chopped green onion or some fresh parsley.

Pairs perfectly with a hearty red wine and a Greek or Italian salad.

See also: Lamb Keema with Onions

See also: Clay Baked Lamb Shoulder Chops with Potato and Onion

Spicy Mint Chutney w. BBQ Lamb Chops

With Natalie 

Today we are going to take a look at how to make a fiery, flavourful mint chutney. While you can use this as a condiment on any number of things (samosas for example) it is absolutely perfect on barbecued or grilled lamb.

To make the chutney you should use a food processor if you have access to one, but a blender works too, just push down on the chutney between pulses with the end of a wooden spoon.

Ingredients:

• 2 good sized garlic cloves
• 2 green chilies chopped or 1 chopped unseeded jalapeno + 1/4 green scotch bonnet) 
• knob of ginger-peeled with a spoon
• 1tsp sugar
• juice of half a lemon.
• 1/4 tsp salt
• 1/2 cup chopped mint
• 1 cup chopped coriander

Grind first 5 ingredients till coarse-medium consistency.

Add coriander leaves and mint leaves, lemon & water and grind again til desired consistency is achieved.

This is a nice, hot, minty chutney. If it is too intense for some folks at your BBQ or for your kids you can just take a bit and mix with plain yogurt and a squeeze of lime for a more mild sauce.

As we said above the chutney is terrific with lamb. 

Take some lamb shoulder chops, brush them with olive oil and then season them with some minced rosemary, minced garlic, some sea salt and some black pepper. Let them sit out (covered) at room temperature for about half-an-hour and then BBQ them over charcoal until done to your liking (in the case of lamb this really should be in the range of rare to medium-rare).

Serve with the chutney on the side or on top. It will perfectly compliment the lamb.

It will keep, covered, for a few days in the fridge. Like many such sauces is often spicier and bolder the next day so it can also be made a day ahead and kept in the refrigerator until the BBQ. 

Enjoy.

See also: Indian Style Ground Lamb Flatbread Wraps

See also: Argentinian Chimichurri grilling sauce

See also: Easy homemade jalapeno hot sauce

Indian Style Ground Lamb Flatbread Wraps

Today we are going to take a look at an "all purpose" Indian style ground lamb dish that is terrific served on top of rice or, even better, with some other toppings folded into a flatbread like naan or roti to make a simple wrap. It is fast becoming one of my family's favourites.



This recipe is based on Nordic Moon Ranch's Most Excellent Ground Lamb with a few of the ingredients modified. I like mine to be spicier and with more garlic among other things and I also prepare it slightly differently.

Ingredients:

2 pounds ground lamb
1 large onion diced
1 tablespoon curry powder
1 tablespoon Tandoori Masala spice mix (if you cannot find this you can substitute any other curry powder or Indian spice blend of your liking, though I like this one's flavour and kick)
1 tablespoon cumin
4 cloves minced garlic
1/2 teaspoon red pepper flakes
4 teaspoons tomato paste or 2 tablespoons ketchup
1/2 cup red wine
1/4 cup beef broth
salt and pepper to taste

My kids like it served like a Sloppy Joe on a bun

To begin heat some olive oil to medium-high in a large saucepan. Add the diced onion and saute for 3-4 minutes. Add the minced garlic and saute for another 1-2 minutes.

Add the ground lamb and begin to brown it. As you brown the lamb add the spices/seasonings while blending all together. When the lamb is browned add the tomato paste/ketchup and then add the red wine and beef broth.

Reduce the heat and let simmer, stirring occasionally, for around 20 minutes until most of the liquid is gone or has thickened.

This dish is great on its own over rice but the way we like to eat it is served on a flatbread like naan or roti with a variety of different toppings.

Served with feta, Indian pickle and mint on top of naan

My favourite is to serve it topped with some crumbled feta cheese, Tzatziki sauce, a teaspoon or two of Indian style pickle (mango or lime) and bit of fresh mint. You then fold the flatbread and eat it almost like a taco or a wrap. This is truly delicious!

Enjoy.

See also: Lamb Keema with Onions

See also: Lamb & Chicken BBQ Burgers

Lamb Keema with Onions

Keema is an Indian ground meat dish that is generally made with lamb. While there are a number of variations of it, this is my take.

This dish is easy to make, quick to prepare and full of flavour. It is a terrific family supper that won't tire you out too much after a long day at work!

The dish we are making today used 2 lb. of ground lamb so adjust measurements accordingly if you use less or more.

To start, in a large saucepan heat some olive oil over medium-high heat and, when hot, add two small to medium diced onions and 4 minced cloves of garlic. Saute the onions and garlic for 3-4 minutes.

Add the 2 lb. of ground lamb to the sauteed onions and garlic and begin to brown the lamb breaking it up and stirring as you go. To the lamb and onion mixture add the following spices:

1 tablespoon curry powder
1 tablespoon cumin
1 tablespoon garam masala or tandoori masala
1/2 teaspoon vegeta seasoning (optional)
1-2 teaspoons cayenne pepper (optional)

Blend the spices in as you brown the lamb.

When the lamb is browned, add 1 can of diced tomatoes to the pan with the liquid. You can also, if you wish, add a cup of fresh or frozen peas. Stir everything together thoroughly.

Bring the liquid to a boil and then reduce heat and simmer for 20-30 minutes stirring occasionally. This will both bring out the flavours and reduce the liquid.

When ready, serve spooned over rice with naan bread and Indian style pickle.

Delicious, simple and hearty!

Enjoy.

See also: Butter Chicken Roti -- Fiery Spicy & Delicious Indian Rotis on Queen W.

See also: Stove-top Caribbean Style Braised Oxtail

Clay Baked Lamb Shoulder Chops with Potato and Onion

Last week I took a look at a cute and fun little cookbook originally from the 1970's called Mary Poppins in the Kitchen. 

The cookbook, whose premise was to portray a week in the culinary life of Poppins and the Banks children, featured a number of recipes primarily centred around traditional English fare.

In among the recipes was one for a simple Irish lamb stew. The cookbook called for the use of cubed lamb shoulder that would be placed among layers of onion and potato.

This recipe reminded me of a recipe I found from a Soviet era Ukrainian cookbook -- Ukrainian Cookery Recipes -- that I did a new and (in my opinion) improved take on, in the post Ukrainian "Scalloped Beef" Revisited.

In this case I also saw potential for a new take using lamb shoulder chops, which I love, but keeping them whole. I also really like making lamb in a clay baker as, with properly lengthy cooking times, the chops come out incredibly moist and delicious.

(If you want an introductory look at using a clay baker, I did one called The Simple Art of Clay Baking for one of my previous blogs.)

To begin, buy some fresh lamb shoulder chops. I used six for my dish. Take your lamb chops and season them liberally on both sides with finely chopped rosemary, salt, pepper and garlic powder. Let them sit out at room temperature while you soak your clay baker for the required 15 minutes by filling both halves of it with water.

Meanwhile, slice about 3 medium size onions into rings. Then slice up a few unpeeled potatoes into quarter inch slices as well. I used a combination of some smaller red and yellow ones.

Once you have emptied out the water, place a first layer of chops on the bottom of your clay baker. Most should fit three chops (or half of them in this case).

Top this with a layer of onion and potato slices. Season the onions and potato with some salt and pepper.

Then place another layer of the seasoned chops and a final layer of onion and potato, again seasoning the onion and potato with salt and pepper.

Once you have done this add enough cold water to fill up the baker right to around the midway point of the top onion and potato layer.

Put the top of the baker on and, as always place it into a COLD oven (you must never put a clay baker in a pre-heated oven). Turn the oven to 375 degrees and cook for 3 hours.

After three hours take out, uncover and let sit 5-10 minutes before serving.

Serve the chops topped with the onion and potatoes. The meat will fall apart with a fork and the onions and potatoes will be perfectly cooked and delicious.

Goes nicely with some rice or a garden salad and, of course, some red wine.

Enjoy.

See also: Ukrainian "Scalloped Beef" Revisited

See also: Clay Baked Spicy Curried Goat

Spinach Feta Lamb Meatloaf

Today we are going to take a look at a meatloaf that will change the minds of even the biggest meatloaf haters!

Made with lamb instead of the usual beef, this meatloaf is full of rich flavours and due to the lamb and the slow cooking is also very moist.

And it has spinach and feta cheese -- what more could you ask for!


First you want to thoroughly mix all of the following ingredients in a large mixing bowl:


2 lb. ground lamb
3 eggs, already beaten
around 150-200 grams of crumbled feta cheese
2 teaspoons of oregano
1 tablespoon of minced garlic
2 teaspoons of black pepper
3-4 dashes of Tabasco sauce (or a similar hot sauce)
a couple handfuls of fresh spinach leaves, coarsely chopped or ripped apart

Meanwhile, spray your slow cooker with a cooking spray. I like using the President's Choice canola oil spray.

Take the lamb mixture, fit it into the bottom of your cooker, and shape it into a loaf leaving a very little space between the loaf and the cooker sides.

Put the lid on and cook on low for 8 hours.

When done, there will be some liquid around the loaf.

Remove the loaf carefully, plate and let stand 5 minutes before serving. Discard any liquid in the cooker.

Slice as you would any meatloaf and serve with a Greek salad, a Taverna salad and some red wine.

Enjoy!

See also: Pesto Encrusted Boneless Leg of Lamb

See also: Slow Cooker Sausage Lasagna