Gastronomy: Weekday Lamb

Our parents were never very fond of lamb. Naturally, I assumed that I wouldn't like it either and I managed to successfully spend most of my early culinary adventures avoiding any dish that featured this meat. It wasn't until my dear friend served a succulent lamb stew that my biases were challenged. This lamb was flavorsome, tender, juicy, and, quite frankly, love at first bite. Now, whenever I run across a lamb recipe or lamb on a menu, I'm both alert and ready to try replicating it at home.

With spring just around the corner, what better way to kick-off grill season than with sisters Jewels and Jill Elmore's lamb kebabs. I first discovered this recipe in Sunset Magazine: It's easy, delicious, and great served alone or with a soft bun or warm pita. Accompany with a side of cucumber salad and some roasted potatoes and this meal is sure to please everyone at your table, even those who traditionally shy away from lamb.

Lamb Kebabs

3 lbs ground lamb or sirloin (I often use a blend)
1 small yellow onion, very finely chopped (about 1 cup)
1/4 c flat-leaf parsley, plus more for garnish, finely chopped
1 T fresh mint leaves, finely chopped
1 large egg
2 t ground cumin
1 T paprika
1/2 t garlic powder
2 t kosher salt
1 t freshly ground black pepper
2 T tomato paste
Juice of 1/2 lemon

Line a baking sheet with parchment or wax paper. Using your hands, mix all ingredients together in a large bowl just until combined (do not over-mix).

Gently squeeze meat around metal skewers to form log-shaped kebabs, each about 8 inches long. Put kebabs on baking sheet. Cover sheet with plastic wrap; chill 30 minutes.

Prepare grill for high heat (approximately 500°). Grill kebabs, turning twice, until grill marks appear and meat feels firm; 8 minutes total. Sprinkle with parsley and serve.

To make ahead, prepare kebabs and chill up to 1 day; grill when ready to eat. Also, this recipe is great for hamburgers and can be used with beef only! Serves 8.

Details: www.jewelsandjill.com

Gastronomy: Pancetta, Rosemary Pork Roast

Cooking inspires me in a similar way the ebb and flow of the seasons do. The heartwarming meals that accompany the changing of the leaves and the rapidly dropping temperatures—a reminder that another year is ending in only a few short months. It is an opportunity to change my heart and feed my soul.

There's nothing quite like the first, crisp fall day—the kind of day that indicates it is time to pull out your sweaters, place an extra blanket on your bed, and modify your weekly recipe rotation. Creamy fall chowder replaces fish on the grill, bbq chicken is substituted with heavily buttered chicken pot pie, and oven roasted meats take the place of grilled ones.

The recipe below is an Italian-inspired variation of traditional pork roast. I usually serve it with creamy parmesan polenta and homemade sour applesauce. The smell of this rich, succulent meat cooking in the oven is enough to make you wish that the autumn lasted all year 'round. Serve it with a pumpkin ale or heavy amber to make your stomach rejoice.

Pancetta, Rosemary Pork Roast

5 garlic cloves
1 T finely chopped fresh rosemary leaves
3 T olive oil
4 lbs (two pieces) tied, boneless pork loin roast
Sea salt and freshly ground black pepper
6 oz pancetta, thinly sliced
2 c chicken broth
2 c dry white wine
1 large shallot, roughly chopped

Mince garlic and finely chop rosemary; mix together with olive oil in a small bowl with 1 T salt. Pat roast dry to ensure rub will adhere to the meat. Sprinkle generously with fresh ground pepper. Rub the garlic rosemary mixture over the pork and wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate for at least 3-4 hours.

Preheat the oven to 350 degrees. Pour 1 cup of broth and 1 cup of wine into the roasting pan. Add shallots to liquid. While roasting, add more broth and wine to the pan juices; baste several times. Roast the pork until a meat thermometer inserted into the center registers 160 degrees F or 1 ½ to 2 hours. Transfer the pork to a cutting board; cover with aluminum foil to rest for 15 minutes. Separate pan juices to pour over the top once the roast is carved.

Serves eight.

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