Recipes for Easter
Anders Heie and
Wendie James of
San Diego use a
wide range of
in their sandwich creations, featured at
ETHAN BECKER IS the latest in
his family to lead the Joy Kitchen,
the company behind the venerable
cookbook The Joy of Cooking, originally written by his grandmother,
Irma S. Rombauer. In time for Easter
and spring, The Costco Connection
asked Becker about one of his
favorite foods: lamb.
Q: What are the top rules to follow in preparing lamb?
A: I cook a lot of lamb chops.
My rule is to use very high heat for not very
long. I love the flavor of lamb chops and cook
them until medium-rare. If someone wants
just a piece of rare meat, I recommend cooking
a New York strip. If they want rare meat with a
real flavor hit, I think lamb chops are the best.
Q: What’s your personal favorite way to prepare lamb?
A: I like to grill lamb chops. I
mix a paste of minced garlic, salt,
pepper, as much thyme as I can
afford and the zest and juice of
two lemons. I pack the crust on
the chops and refrigerate for up
to six hours. Grill on both sides
over high heat until medium
rare. If I cook a leg of lamb I use
the same paste.
Q: What side dishes go great with lamb?
A: Polenta or rice pilaf, or a yogurt sauce
made with these ingredients: whole-milk
yogurt or sour cream or a combination of both,
chopped red onion, minced curly parsley, zest
of one lemon, and salt and pepper to taste. C
8 ounces pre-cooked corned beef,
8 ounces ground chuck
11/2 teaspoons freshly ground
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup coarsely chopped parsley
Kirkland Signature™ extra virgin
8 slices Swiss cheese
4 hamburger buns
2 cups fresh spinach leaves
1 medium Haas avocado, thinly
Corned Beef Burger
Broiled or Grilled Butterflied Leg of Lamb
1 4- to 5-pound butterflied Australian
leg of lamb, trimmed to an even thickness of 2 to 21/2 inches, patted dry
the entire surface of the lamb with the
paste. Place lamb on a baking sheet,
cover and refrigerate for at least 1 hour
or up to 24 hours.
Position the broiler pan 4 to 5 inches away
from the heating element and preheat
the broiler and broiler pan, or prepare a
medium-hot grill fire. Place the lamb, fat
side down, on the broiler pan or grill rack.
Cook, turning once, until well seared but
still juicy and pink on the inside, about
12 minutes on each side. Cook for a few
minutes more on each side for medium.
Remove lamb from the oven or grill and let
stand for 6 to 8 minutes, loosely covered
with aluminum foil. Cut lamb into 1/2-inch
slices. Makes 8 to 10 servings.
8 tablespoons mayonnaise
4 teaspoons freshly grated
2 tablespoons olive oil
3 tablespoons minced fresh rosemary
or 1 tablespoon dried
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
Preheat the grill or a cast-iron skillet on
Combine the corned beef, ground
chuck, pepper, salt, cayenne pepper
and parsley in a medium bowl. Form
four equal-sized burgers. Spray or
brush each side with olive oil.
Grill (or cook in skillet) for 3 to 4 minutes per side for a medium-well-done
burger. In the final minute, place two
slices of Swiss cheese on each burger.
Cover the grill (or skillet) and continue
to cook for another minute.
Mix the mayonnaise and horseradish
in a small bowl. To serve, place 1 tablespoon horseradish mayonnaise on the
bottom half of each bun. Add half a cup
of spinach leaves, then the patty. Top
with 1 teaspoon more of the horseradish mayo and a few thin slices of avocado. Makes 4 servings.
To prepare the paste, place all ingredi- ents in a small bowl and stir to mix. Remove the netting from the lamb. Coat
IRIDIO PHOTOGRAPH Y
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