Tag Archives | Karen Bell

Fig and Black Olive Stuffed Leg of Lamb With Mint Chimichurri

Courtesy of Chef Karen Bell, Bavette La Boucherie
  • 1 leg of lamb, butterflied
  • 6 tbl olive oil
  • 1 large onion
  • 2 cloves of garlic
  • 2 cups breadcrumbs
  • 1 oz mint, chopped
  • 1 oz basil, chopped
  • 1 oz tarragon, chopped
  • 1 oz chives, chopped
  • 1 lemon, zested
  • 8 oz dried figs, chopped
  • 4 oz kalamata olives, chopped
  • 6 oz toasted slivered almonds, chopped
  • 1 egg
  • salt & pepper
  • chicken broth

Preheat oven to 400°F.

In a pan prepare the stuffing by heating the olive oil and add the onion and garlic, cook gently until softened.

Remove from the heat and stir in the breadcrumbs, figs, olives, almonds, lemon zest, herbs and egg. Season with salt and pepper. Set stuffing aside.

Trim away any excess fat from the lamb, pat dry, season with salt and pepper on all sides.

Spread the stuffing evenly on the cut side of the lamb, roll to enclose and tie in several places with kitchen string to secure the stuffing from coming out.

In a large skillet on high heat sear the leg of lamb on all sides about 3-4 minutes on each side and place in a Dutch oven and roast for 1 hour 15 minutes. … Read More

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Meat Your Lunch at Bavette

Photo courtesy of Bavette La Boucherie

There is no place in the city (that we know of) where you can see so clearly where your lunch came from. Bavette, a conscientiously-sourced boucherie (French for “butcher shop”) in the Third Ward, showcases a veteran meat cutter’s talents on the center block, ringed by a counter and tables. Eat your lunch as the butcher methodically separates the whole animal into primals and then cuts down from there – it’s the most honest way to call yourself a carnivore.

Some days, sitting at the counter, you even witness a flurry of activity as Black Earth Meats delivers the animal of the day. This level of transparency weaves through all of Bavette’s offerings, which range from prepared sausages to off-cuts to lesser-known specialty items.

Bavette is owned by Karen Bell, but it’s a family affair. Her sisters and nephew help out, doing dishes and serving customers. A Milwaukee native who spent years operating a restaurant in Spain, Karen’s offerings show a thoughtful touch and European influence.

Bavette La Boucherie
330 East Menomonee Street
Milwaukee, WI
(414) 334-0538
www.bavettemilwaukee.com

 

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