LAMB TIPS with KALE, GRAPES & ONIONS

LAMB TIPS with KALE, GRAPES & ONIONS          Serves 4 to 6; Prep: 10 mins; Cook: 20 mins

Fall is upon us and comfort food is in great demand!  Although I desire comfort food, I did not want a ‘heavy dinner.’  After reading the Spicy Kale recipe that follows, I set off to Trader Joe’s for some assistance on the protein to round out my plate.  The cooked lamb reminds me of the flavor of my Aunt Terry's AMAZING Garlic-Rosemary & Red Wine Leg of Lamb!! (Yes, Vixens, "My Greek Aunt!!)  Make quick pan gravy with pomegranate juice or red wine, plus some broth to bring the meal together.  The result is a hearty and comforting meal full of flavor, yet not heavy!  My entire family enjoyed this dish!  From the four year old to the 40 year olds!  CHEERS! –TC 

1 pkg. Trader Joe's Burgundy & Pepper Lamb Tips, cooked per package directions to desired temperature

Grapeseed oil, as needed
Seasoning blend or Kosher salt, to taste
1-2 TBSP cornstarch
Pomegranate juice -- 1-2 TBSP COLD, plus ¼ cup more (OR red wine)
¼ to ½ cup stock or broth *I use low-sodium --TC
Salt & pepper, to taste

I seared the lamb tips in grapeseed oil and season when all the tips are turned to brown the other side. May need to sear the lamb tips in two batches, depending on the size of your pan.  Do NOT overcrowd the pan or you will stem the meat instead of brown it!

Make a quick pan gravy:  After sautéing the lamb, and pour off the fat and add about 1/4 cup Pomegranate juice to deglaze the pan, scraping up the 'fond' - (all the delicious brown bits).  Then add a slurry of 1TBSP cornstarch to 1 TBSP Pomegranate juice, then whisk into 1/4 cup pomegranate juice or  or red wine.  Whisk this mixture vigorously into the pan and add 1/4 to 1/2 cup of low-sodium broth or stock and simmer 10 minutes; whisking frequently, until thickened. Taste & reseason, if necessary.

The side dish was a fast, earthy sauté of 'Spicy Kale with Fried Grapes and Frizzled Red Onions.'  The recipe from the Tasting Table Test Kitchen is below.  (My only change on this recipe would be to add more balsamic vinegar and red pepper flakes to suit my personal tastes. --TC)  To stretch the meal (and enable the adults to hoard more of the kale), I served brown rice drizzled with some pan gravy along with the kids' kale, lamb and fresh grapes.

To stretch the meal (and hoard more of the kale for the adults), I served brown rice drizzled with some pan gravy along with the kids' kale, lamb and fresh grapes.

Hubby and I thoroughly enjoyed our meal with a 2010 Van Ruiten Old Vine Zinfandel from Lodi, CA.

*Nutritional Notes for Lamb Tips: There are 140 calories in a 4 oz serving of Trader Joe's Burgundy & Pepper Lamb Tips. Fat: 6g (Saturated Fat: 2.5g). Carbs: 0g (Fiber: 0g, Sugar 0). Protein: 20g.

**Random note: My 4th grader asked if we could come in while he was sleeping and pour the 'meat juice' (aka pan gravy) into his mouth while he was sleeping!!!  What a compliment!!   --Courtesy Sabryna Roberson, The Traveling Culinarian – October 2012.

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'Spicy Kale with Fried Grapes and Frizzled Red Onions' - recipe from the Tasting Table Test Kitchen.

2 tablespoons extra-virgin olive oil, divided

2 teaspoons balsamic vinegar *I added another tsp Balsamic Vinegar --TC
⅛ to ¼ teaspoon red pepper flakes
1 medium red onion, halved and thinly sliced lengthwise
1¼ teaspoons salt, divided, plus extra for serving if needed
1¼ cups halved seedless red grapes
1½ bunches Lacinato kale (about 6 ounces)--stems removed, leaves stacked, rolled and sliced crosswise into wide ribbons

1. In a small bowl, whisk together 1 tablespoon of the olive oil with the balsamic vinegar and the red pepper flakes. Set aside.

2. In a large skillet set over medium-high heat, add the remaining 1 tablespoon of olive oil. Add the onion and ½ teaspoon salt and cook, stirring often, until the onion is brown and frizzled around the edges, about 4 minutes. Add the grapes and cook until browned, about 2 minutes.

3. Pour the oil-balsamic mixture into the pan and immediately add the kale. Use tongs to stir and turn the kale into the onion-grape mixture. Once the kale starts to wilt, after about 1 minute, turn off the heat and transfer the kale mixture to a serving bowl.  Taste and season with the remaining ¾ teaspoon of salt.  Serve warm or at room temperature.  

--Recipe courtesy http://www.tastingtable.com/entry_detail/chefs_recipes/10568

I took the two pictures shown here in the Kale recipe to show the progression of the dish. 

--Sabryna, The Traveling Culinarian - October 2012.