Recipes For Winter by AMY NGUYEN Here are some recipes for the fall and winter time. My first recipe, Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata originated from New England. The second recipe, Toasted Lamb Chops with Brown Sugar-rum Glaze, is a delicious savory (yet sweet) meal.
Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata
Roasted Lamb Chops with Brown Sugar-Rum Glaze
Ingredients
Ingredients Lamb Chops
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1/2 cup olive oil, divided
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2 heads garlic, peeled
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1 (4-pound) boneless chuck roast, trimmed
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1/4 cup extra-virgin olive oil
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4 teaspoons kosher salt, plus more to taste
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2 tablespoons fresh rosemary leaves
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1 teaspoon black pepper, plus more to taste
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2 tablespoons rubbed sage
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2 oranges, divided
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2 (2-pound) racks of lamb, frenched
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1 medium yellow onion, thinly sliced
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1 tablespoon kosher salt
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2 cups unsalted beef stock or water
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1 1/2 teaspoons black pepper
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1 (28-ounce) can whole peeled San Marzano plum tomatoes, crushed
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Flaky sea salt, to taste
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3 whole Calabrian chiles in oil, divided
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1 large sweet potato, peeled and cut into 1-inch pieces
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1 pound celery root, turnips, or rutabagas, peeled and cut into 1-inch pieces
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3/4 cup packed light brown sugar
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1/2 cup packed chopped fresh flat-leaf parsley
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3/4 cup unsalted vegetable stock
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Crusty bread, for serving
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2 tablespoons unsalted butter
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1 1/2 tablespoons soy sauce
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1 1/2 tablespoons Dijon mustard
Preheat the oven to 300°F. Heat 1/4 cup oil in a large Dutch oven over
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1/2 teaspoon kosher salt
medium-high. Season chuck roast with salt and pepper. Add chuck roast to the
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1/4 teaspoon ground nutmeg
Dutch oven, and sear, turning occasionally, until browned on all sides, 15 to 20
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1/4 teaspoon ground cinnamon
minutes. Transfer to a plate, and set aside.
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1 thyme sprig
Scrub 1 orange, and cut into 8 wedges; discard seeds and core, and set aside.
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1 rosemary sprig
Add onion to Dutch oven; cook over medium, stirring and scraping bottom of
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2 tablespoons (1 ounce) gold rum
Ingredients Glaze
Directions 1.
2.
pan often with a wooden spoon, until onion is soft and translucent, about 8
Directions
minutes. (Add 1/4 cup water while cooking onion if too many browned bits accumulate.) Add beef stock, tomatoes, 1 chile, and orange wedges; bring to a
3.
boil. Return chuck roast and any accumulated juices to pan; bring to a simmer
Make the lamb: Combine garlic cloves, olive oil, rosemary, and sage in a food processor.
over high.
Process until mixture is finely chopped, about 30 seconds, stopping to scrape sides of
Cover and transfer to a preheated oven; braise for 1 hour and 30 minutes. Un-
bowl as needed. Sprinkle lamb all over with kosher salt and pepper. Rub evenly with garlic
cover and stir in sweet potato and celery root. Return to the oven, and braise,
mixture. Place lamb, fat side up, on an aluminum foil–lined rimmed baking sheet. Let
uncovered, until meat and vegetables are tender but not falling apart, 1 hour
stand at room temperature for 45 minutes.
to 1 hour and 30 minutes. Remove from the oven, and let rest for 15 minutes.
4.
5.
Transfer chuck roast to a work surface; shred into large pieces. Skim off fat from
Meanwhile, make the glaze: Reheat the oven to 450°F with the oven rack in the upper
the Dutch oven, and discard. Return shredded beef to the Dutch oven.
third of the oven. Stir together brown sugar, vegetable stock, butter, soy sauce, Dijon,
While meat rests, zest remaining orange to equal 1 tablespoon zest and
salt, nutmeg, cinnamon, thyme, and rosemary in a small saucepan. Bring to a boil over
squeeze to yield 3 tablespoons juice. Finely chop remaining 2 chiles to equal 1
medium-high, stirring occasionally. Reduce heat to medium-low, and simmer, stirring
tablespoon. Stir together parsley, orange zest and juice, chopped chiles, and re-
occasionally, until mixture is syrupy and has reduced to about 2/3 cup, 25 to 30 minutes.
maining 1/4 cup oil; season with salt and pepper to taste. Divide roast mixture
Remove from heat. Remove and discard herb sprigs. Let cool for 5 minutes, and stir in
evenly among bowls; top with parsley mixture. Serve with crusty bread.
rum. Set aside.
After the roast is shredded and returned to the Dutch oven, let cool to room temperature. Cover and refrigerate for up to 2 days. Gently reheat over low.
Roast lamb in a preheated oven until browned, 16 to 18 minutes. Remove from the oven, and quickly brush the tops and sides of the lamb with about 1/4 cup glaze. Return to the oven, and roast until lamb reaches desired degree of doneness, 5 to 8 minutes with an internal temperature of 125°F for medium-rare. Transfer lamb to a cutting board, and let it rest for 10 minutes. Cut lamb between rib bones to separate into chops, and arrange on a serving platter. Sprinkle it with flaky sea salt to taste. Drizzle with about 2 tablespoons of glaze, and serve remaining glaze on the side.
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