Lamb, Ramp Jam, & Yams
dcarch7 d c f l a s h 7 @ y a h o o . c o m
After I made gefilte fish for Passover, it's time to make something for Easter!
I grew some ramps in my garden, they all came up.
Leg of lamb was on sale for $2.99 a lb. So I made sous vide leg of lamb with ramp jam. Batata yam was on sale also, at $0.75 a lb, normally $1.55 a lb. So I made roasted Batata yams.
After that I had leftover ramp jam, so I made a ramp pizza.
Happy Easter!
dcarch
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Beautiful plating Dcarch! I'm intrigued by the 'ramp jam,' it enhances both, the lamb dish and the pizza - and I'll bet they taste even better.
Sol
So...did you choose the ingredients so they'd rhyme?
plllog," So...did you choose the ingredients so they'd rhyme?"
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Do you like green pizza and lamb?
I do like them, Sam-I-am.
I do like green pizza and ramp jam!
Would you like them here or there?
I would like them here or there.
I would like them anywhere.
I do so like green ramps and yam!
Thank you! Thank you,
Sam-I-am!
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Thank you Sol.
The ramp jam recipe:
2 tablespoons olive oil
2 cups ramps, chopped (leaves only)
1 large onions, halved and sliced
1 tablespoon sea salt
1/2 cup white vinegar
1 tablespoon chopped fresh ginger
1/2 cup sugar
salt and pepper to taste
2 tablespoon butter
4 cloves garlic
ý box SURE-JELL Fruit Pectin
Cook until onion becomes very soft
Blend everything to a thick sauce.
Chill and serve.
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dcarch
What did you do to the bone to get it to look like that? Talk about presentation!
Thank you Teresa!
I came up the idea in a cooking competition. It was a tough competition. I had to RAMP up the ate. :-)
It is very easy to do. About 2 minutes with a Dremel tool.
dcarch
This post was edited by dcarch on Sat, Apr 26, 14 at 21:24
That jam sounds wonderful. I do have a lot of leeks started, but I have never tasted ramps, or seen them around here. Now I want some. According to google it seems like they would grow in my climate, though it doesn't sound like they favor evergreen forests. Worth trying a patch in the garden, though.
Had to google batata yams, too, lol. Produce challenged, I am.
Oooh! I just figured you'd used a kitchen tool. Love the dremel for food styling! And the frond in the bone is very cool. :)
Had a very fancy dinner tonight. Nothing approaching the beauteousness of your plates, though. :)