Food Network chef's visit to Oklahoma City yields healthy recipe for lamb

Celebrity chef Anne Burrell was recently in Oklahoma City for the Saints Heart and Vascular Institute. She shared this recipe from her new cookbook, “Own Your Kitchen.”
by Dave Cathey Modified: January 21, 2014 at 2:21 pm •  Published: January 22, 2014
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One week ago today, Food Network celebrity chef Anne Burrell was in town. She was following in the footsteps of Bobby Flay, Tyler Florence, Rachel Ray, Sandra Lee, Giada De Laurentiis, Dave Lieberman, Curtis Stone, Ingrid Hoffmann, Matthew Kenney, Cat Cora, Robert Irvine and Rick Bayless as headlining chef for St. Anthony's Hospital's annual Celebrity Chef series, courtesy of the Saints Heart and Vascular Institute.

As usual, the limited number of tickets sold out quickly, but that doesn't mean you can't have a little piece of chef Burrell's passion — rustic foods made from pure, simple ingredients.

Burrell, author of “Cook Like a Rock Star,” has starred in “Chef Wanted,” “Worst Cooks in America” and “Secrets of a Restaurant Chef.”

Burrell took the stage at the Rapp Foundation Conference Center in the Saints Medical Plaza for a keynote dinner and demonstration, while talking about the importance of a heart-healthy diet. Today's recipe is from Burrell's second book, “Own Your Kitchen,” released in October.

Rack of Lamb with Harissa

Serves 4-6 people

Time: About 1½ hours

For the harissa:

2 red bell peppers

2 teaspoons cumin seed, toasted and ground

2 teaspoons coriander seed, toasted and ground

2 teaspoons fennel seed, toasted and ground

2 teaspoons caraway seed, toasted and ground

4 dried red chilies, coarsely chopped

3 cloves garlic, smashed and finely chopped

2 tablespoons red wine vinegar

¼ cup tomato paste

Kosher salt

½ cup extra-virgin olive oil

To make the harissa:

Preheat a grill.

Place the bell peppers on the grill and cook them on all sides until the skin is black and charred. Transfer the peppers to a large bowl, cover with plastic wrap, and let them hang out until cool. (This can totally be done ahead.)


by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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