I was recently contacted by the American Lamb Board with an invitation to participate in the first D.C. American Lamb
Pro-Am. For Round 1, 13
local food bloggers went to a pick up party at Bibiana on Monday night
to check out the lamb. We were tasked with creating an original American Lamb
recipe and write a blog
post documenting the making of the dish.
You'll have to wait until Friday to find out about my delicious lamb recipe, but I wanted to tell you about one of the sides I served with the meal. Green beans and shallots are not only healthy, but the recipe is simple and adds beautiful color to the plate.
Green Beans and Shallots
1 pound fresh green beans
1 large shallot
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper
Drop the green beans into the boiling water and cook, uncovered, until crisp tender, about 4 minutes. Drain in a colander.
Add the green beans, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with salt and some pepper to taste and serve immediately.
You'll have to wait until Friday to find out about my delicious lamb recipe, but I wanted to tell you about one of the sides I served with the meal. Green beans and shallots are not only healthy, but the recipe is simple and adds beautiful color to the plate.
Green Beans and Shallots
1 pound fresh green beans
1 large shallot
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper
Bring a medium pot of cold water to a boil over high heat and salt it generously.
Trim the stem end off the green beans.
Heat
the olive oil in a large skillet over medium heat. Peel and finely chop
the shallot. Add the shallot and cook, stirring occasionally, until
the shallot
is just golden, about 2 minutes.
Drop the green beans into the boiling water and cook, uncovered, until crisp tender, about 4 minutes. Drain in a colander.
Add the green beans, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with salt and some pepper to taste and serve immediately.
Enjoy the recipe and don't forget to vote next week!
- Once the blog posts are complete (blog post deadline is Friday 2/10/12), all posts will be launched on www.fansoflamb.com and readers will have one week to vote for their favorite recipe/post based on both the quality of the recipe and of the post itself.
- Voting will close at 4 p.m. on Friday 2/17/12 and the top 4 vote-getting posts will be announced. Those 4 winning bloggers will move on to round 2.
Photos by the fabulous Emily Clack
1 comment:
Here is a recipe using leftover lamb in a salad http://caroleschatter.blogspot.co.nz/2012/02/salad-with-leftover-lamb.html
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