After trying a pumpkin barley risotto in England about 18 months ago, I’ve been wanting to experiment with orzotto. This was my first attempt, and it turned out quite well!
lamb chops in red wine
6 lamb chops, preferably fresh Ontario lamb, mine came from McCully’s in St. Mary’s
1 tbsp olive oil
2 cloves garlic, minced
1 carrot, chopped
1 stalk celery, chopped
1 cup dry red wine
2 large tomatos, skin removed and chopped
a little water
ground black pepper
Heat the olive oil in a cast iron skillet. Preheat the oven to 325 degrees.
Season the lamb chops with black pepper, and brown them in the olive oil over medium heat. Added the garlic, celery and carrots to the skillet and sautee them for a few minutes. In the meantime, bring the red wine and tomatoes to a boil in a saucepan. Place the lamb, vegetables and wine/tomato mixture in a casserole, and add a little water, to bring the liquid up to the top of the chops. Covered the casserole with its lid, and the chops braised in the oven for 60 minutes. Removed the lamb to a platter, and return the sauce and vegetables to the saucepan, and reduce the sauce by about 1/2, and poured the sauce over the chops. If you own an enameled cast iron casserole, the whole process can be done in the one casserole, saving the dishwasher some time;)
Sweet potato orzotto based on food and wine’s mushroom orzotto
2 peeled sweet potatoes, diced
1 onion, diced
3/4 pound pearl barley
2 cloves garlic
1 tsp Cafe Beaujolais sage blend
1 pinch dried rosemary
1 tbsp unsalted butter
2-3 tbsp olive oil
In a saucepan, heat the butter over medium, then add the minced garlic and barley. Cook and stir the barley for a little a minute or 2, then add 1/2 the sweet potatoes. Sautee the sweet potatoes and barley for a couple minutes, then add the spices and about 3 cups of water, and bring the barley to a boil. Lower the heat to medium low and cover the pot. Set the timer for 40 minutes. Check occasionally to stir and add a little water if the mixture looks dry.
In a separate skillet, saute the onions in about 1 tbsp of olive oil, until golden, then add it to the barley mixture. Then heat up another tbsp of oil in the skillet, and sautee remaining sweet potato until crispy. Add a little more oil, if needed. Season the sweet potatoes with pepper, to taste. I covered the skillet with a lid to help speed the cooking process.
Serve the barley mixture with the crispy sweet potatoes sprinkled on top.