{"id":11887,"date":"2013-03-28T05:37:40","date_gmt":"2013-03-28T12:37:40","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=11887"},"modified":"2013-03-28T05:56:29","modified_gmt":"2013-03-28T12:56:29","slug":"sunday-dinner","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/sunday-dinner","title":{"rendered":"sunday dinner"},"content":{"rendered":"

  \"chef<\/p>\n

sunday dinner<\/strong><\/p>\n

spring lamb with fava beans and mint<\/strong><\/p>\n

Spring marketing, family Sunday dinners, and upcoming Easter, inspired this week\u2019s simple pleasure: roasted lamb with fava beans and fresh mint.<\/span><\/em><\/span><\/p>\n

\"chef <\/span><\/p>\n

I arrived in Paris on a Saturday and I had very little time (comme d\u2019habitude<\/i>..as usual). <\/span>I had little time because it was Saturday. Saturday is the day to complete your errands, including all of your marketing, because on Sunday almost everything is closed. Sundays are considered family days.  Sunday dinner is enjoyed at home.<\/span><\/p>\n

I had only a few hours to visit the le boucherie,<\/em> the Monoprix<\/em> (the supermarket), le march<\/em><\/span>\u00e9<\/i><\/span><\/em> (open air farmer’s market),<\/span> la fromagerie<\/em> and then head up to the Montmarte (street not hill) to hit <\/span>G. Detou<\/em> (gourmet and cooking supply store) and <\/span>Mora<\/em> (baking and supply store) for Easter supplies and chocolate moulds. Ambitious but doable. Done. <\/span><\/p>\n

Sundays in Paris are \u201ccalme<\/i>.\u201d Parisians enjoy the parks, attend mass, and visit museums. This Sunday the usual tranquility was changed by a political demonstration in Paris which brought the streets of central Paris to a Los Angeles grid lock. Home sweet home. Those lucky enough to get on a metro were packed in like sardines.  All the more reason to stay in and cook at home.<\/span><\/p>\n

\"chef<\/p>\n

Hands down, spring is my favorite season. This time of year the buds on the woody trees are just beginning to bloom and the bulbs of daffodils and tulips have pushed their way through the earth to show their cheery colors. Spring is life renewing itself.  Culinarily, I look forward to the arrival of fava beans, morels, asparagus (especially the white asparagus), sweet spring carrots, onions, and peas. <\/span><\/p>\n

\"chef<\/p>\n

The market did not let me down. The favas beans were there. Large. Green. Demanding my attention. Attention won. It is the beginning of at least  4 months of legume-wonderfulness here. In Los Angeles, it used to be that fava beans could only be had during a two week period  (if at all) but fava beans are becoming more available as the demand for them increases. Thankfully!<\/span><\/p>\n

The pairing of legumes and lamb is spring classic. In France, lamb is a favorite choice for Easter Sunday dinner, ham is not even a close second. The only issue is what cut of lamb and how to cook it. <\/span><\/p>\n

\"chef<\/p>\n

This week\u2019s recipe uses the lamb saddle. It is less expensive than a rack of lamb but equally as tender. The saddle also takes about 30 minutes in the oven to roast, less time than a leg of lamb (and more tender). The saddle is often stuffed and pan seared first but we are going simple and even cooking the beans in the same pan.<\/span><\/p>\n

Remember the mint jelly that used to be served with lamb when we were children? Mint in. Jelly out. This week we are using a mint and olive oil salt rub and inserting thin slices of garlic in the meat to enhance the flavor of the lamb as we roast it. <\/span><\/p>\n

\"chef<\/p>\n

If you cannot find fava beans, peas, lima beans or white beans are a good subsitution. As for the lamb, you can substitute the leg or the rack if you prefer, just follow the recipe and note that the cooking times will be different. <\/span><\/p>\n

I imagine that many of you are having the Saturday I recently had in prepartion for your Sunday dinner this weekend. If your Sunday dinner celebrates Easter, I wish you and your loved ones a very happy Easter. If you are celebrating Passover week, I wish you happy Passover as well.<\/span><\/p>\n

mangez bien, vivez bien, et bon app\u00e9tit !<\/i><\/span><\/p>\n

LM<\/strong><\/p>\n

\"chef<\/p>\n

  <\/p>\n

roasted lamb with fava beans and fresh mint<\/strong><\/span><\/p>\n

 serves: <\/i> 4<\/i><\/span><\/p>\n

what you need<\/span>:<\/span><\/p>\n

1-1\u00bd pound tied lamb saddle, tied (bones and fat cap trimmed)*<\/span>
\n 1 clove garlic, sliced<\/span>
\n 2 teaspoons olive oil<\/span>
\n 1 teaspoon gros sel de Gu\u00e9rande (<\/span>\u00bd <\/span>teaspoon kosher salt)
\n<\/span>\u00bc teaspoon freshly ground pepper 
\n<\/span>1 teaspoon minced fresh mints leaves<\/span><\/p>\n

4 cups fresh fava beans (or white beans or Lima beans), pods removed**<\/span>
\n 2 pinches granulated sugar<\/span>
\n 2 teaspoons fresh mint leaves, en chiffonade
\n<\/i>1-2 tablespoons unsalted butter<\/span>
\n kosher salt (as needed)<\/span>
\n freshly ground black pepper (as needed)<\/span><\/p>\n

*The saddle of the lamb<\/em> is a double loin (sometimes called a rolled double lamb roast). Ask your butcher to remove the bones, trim the fat cap and tie the meat. The saddle is a tender cut of meat, less expensive than lamb chops but more expensive than the leg or shoulder. If your butcher does not have a saddle cut, you can substitute lamb leg.<\/span><\/p>\n

**If you are buying fresh favas<\/em> (in the pods) remember that about 1 pound of fresh fava beans yields about \u2153 cup of beans.<\/span><\/p>\n

 <\/span><\/p>\n

how to:<\/span><\/span><\/p>\n