I love cooking with Saffron and recently I read a great post on Saffron at The Behind the Wheels Chef featuring some very unique Saffron dishes she created. Last night, I was inspired to create my own saffron dish - Rack of Lamb with Saffron Cream and Pan-Roasted Grapes.
Ingredients:
1/4 cup stock
1 tablespoon Saffron
1 tablespoon butter
1/4 cup cream
1 Rack of Lamb
1 tablespoon vegetable oil
Salt and pepper to taste
1 tablespoon butter
1 cup red seedless grapes, cut in half
1 tablespoon fresh chervil, chopped
Directions:
In a small pot, bring the stock to boil and mix in the saffron. Take off the heat and let the mixture steep.
Meanwhile, heat oil in a skillet over medium-high heat. Season the rack of lamb with salt and pepper, add to the skillet, and cook the lamb for 4-5 minutes per side. Let the lamb stand for 5 minutes, then cut into individual chops.
Heat butter in a separate skillet until foamy and then add grapes. Cook for a few minutes, stiring occasionally. Add chervil and cook for 30 more seconds.
Add butter to the saffron stock and bring to boil. Add cream and simmer for another minute. Serve lamb chops on top of the grapes and pour saffron cream around.
This was an excellent main course, and for dessert,
I couldn't resist making the Fruit Paella that was one of Saffron creations at the Behind the Wheels Chef. Last night was actually the second time I made it. The first time I made a small portion for myself and my daughter and, while I was busy with a phone conversation, my daughter quickly ate the whole paella. She loved it! Of course, I had to make it again to taste it myself. I used apple cider for cooking the risotto and mixed in the dried fruits and nuts at the end. This paella tasted amazing! The recipe for this Fruit Paella can be found here.Thank you, Salt and Pepper, for giving me a wonderful award for this Rack of Lamb!
