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“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Category Archives: Lamb

May 29, 2014 Lamb Stew


DSC_2698
Serves 2

A CookTale

Tuesday Evening’s Lamb Shank. Wednesday evenings Lamb Stew.

What remained of the two Lamb Shanks were turned into bite size pieces and Baby Peas were added. Each Lamb Shank weighed well over a pound, too much for us to consume in one serving. The result was, leftovers put to very good use.

 

May 28, 2014 Lamb Shank


DSC_2694
A CookTale

I’ve been on a three month hiatus! Rather a three month sabbatical! But last evening, Cathie demanded that we not “waste” the gorgeous Lamb Shanks from the Fleisher butcher shop in Kingston. Cathie got me off my ass, and drove me to the stove. One more reason to adore the lady! I readily admit, it
felt good to once again be motivated to bring out the Nikon and enjoy the evening’s dinner.
INGREDIENTS2 TB of EVOO (more if needed)
2 Large Lamb Shanks (about 1LB each)
Kosher Salt & Black Pepper
1 Can of Cannellini Beans
3 Large white Turnips (about 1-1/2 lbs), peeled, halved & sliced to half circles
3 Leeks (chopped) optional
4 large Garlic Cloves (sliced)
Lemon peel from one lemon
2 TB of fresh Rosemary leaves, plus sprigs for garnish
2 cups of Dry Vermouth or Dry White Wine
3 cups Veal or Chicken Stock
2 oz of Veal Demi Glace* (optional)
* available by “More Than Gourmet” on-line from Amazon

METHOD

1. Heat 2 TB of EVOO on medium-high in a 4-quart stovetop casserole. Season the Lamb Shanks liberally with Salt & Pepper, add to the casserole & sear to a deep color, about 15 minutes Remove to a platter. Add the prepared Turnips, brown lightly until beginning to tenderize. Remove to a bowl.

2. Reduce the heat to low. Add the chopped Leeks & sliced Garlic, sauté until softened. Stir in the Lemon peel, Rosemary & the Wine. Return the Lamb Shanks to the casserole, cover & simmer on low heat for 1 hour.

3. While meat cooks, add the canned Beans & their broth to a saucepan, bring to a simmer, cover & cook for 10 minutes on low. Turn off the heat & set aside.

4. After 1 hour, the Lamb should begin to tenderize. Remove them to a platter, leaving all liquid in the casserole. Drain the Beans & add to the casserole. along with the Turnips, the 1- 1/2 cups of stock & the (optional) Demi Glace. Season with Salt & Pepper. Bring to a simmer. Tuck in the Lamb, cover & cook on low 30 to 45 minutes, until all the ingredients in the casserole are very tender.

5. Transfer to plates, garnished with Rosemary branches & an additional spoonful of the sauce & serve.

 

November 15, 2013 Braised Lamb Shank


Lamb Shank.

A CookTale

An extra special delicious Lamb Shank, braised with Cannellini Beans, Turnips, Carrots, Onions, and as a special flavor boost, Daikon.A weeknight dinner well worthy of a weekend dinner party. And one day it shall be!

INGREDIENTS

1 Can of Cannellini Beans
2 TB of EVOO (more if needed)
2 large Lamb Shanks
Kosher Salt & Black Pepper
3 large white Turnips (about 1-1/2 lbs), peeled, halved & sliced to half circles
Daikon peeled, halved & sliced to half circles
2 Onions (chopped)
4 large Garlic Cloves (sliced)
Lemon Peel
Orange Peel
2 TB of fresh Rosemary leaves, plus sprigs for garnish
2 C of Dry Vermouth or Dry White Wine
3 C Veal or Chicken Stock
2 oz of Veal Demi Glace* (optional)

* available from “More Than Gourmet” online from Amazon

METHOD

1. Heat 2 TB of EVOO on medium-high in a 4-quart stovetop casserole. Season the Lamb Shanks liberally with Salt & Pepper, add to the casserole & sear to a deep color, about 15 minutes. Remove to a platter. Add the prepared Turnips, brown lightly until beginning to tenderize. Remove to a bowl.

2. Reduce the heat to low. Add the chopped Onions, Carrots & sliced Garlic & sauté until softened. Stir in the Lemon & Orange Peel, Rosemary & the Wine. Return the Lamb Shanks to the casserole, cover & simmer on low heat for 1 hour.

3. While the Meat cooks, add the canned Beans & their broth to a saucepan, bring to a simmer, cover & cook for 10 minutes on low. Turn off the heat & set the sauce pan aside.

4. After 1 hour, the Lamb should begin to tenderize. Remove them to a platter, leaving all liquid in the casserole. Drain the Beans & add to the casserole. along with the Turnips, Daikon, Carrots, Chicken Stock & the diluted Demi Glace. Season with Salt & Pepper. Bring to a simmer. Tuck in the Lamb, cover & cook on low 30 to 45 minutes, until all the ingredients in the casserole are very tender.

5. Transfer to plates, garnish with Rosemary branches & an additional spoonful of the sauce & serve.

October 5, 2012 Lamb Shank With Artichokes & Olives


RECIPE
Serves 2
A CookTale

Unless there are carnivores in your family, one large Lamb Shank, weighing just under two pounds, should amply serve two. And there might be leftovers. You’ll be surprised how easy it’s all assembled with relatively few major ingredients. After about one and a half hours in the oven, the look, the scent & the taste will proclaim that Autumn has arrived. Roasted Brussel Sprouts made a fine side dish.INGREDIENTS1 large meaty Lamb Shank
Kosher Salt & Pepper
2 TB of EVOO
1 Spanish Onion, chopped into 1/4-inch dice
5 Cloves Garlic, peeled but left whole
2 TB of freshly chopped Rosemary Leaves
1 Box of Frozen Baby Artichokes (defrosted)
1/2 C of Kalamara or Gaeta Olives
1 C of dry White Wine
1 C of Tomato Sauce (homemade or Rao’s)
1 C of Chicken Stock

METHOD

1. Preheat oven to 375 degrees.

2. Rinse & dry Shank & season liberally with Salt & Pepper. In a heavy-bottomed Dutch oven with a lid, heat EVOO until smoking. Sear Shank until dark golden brown over medium heat, about 15 to 18 minutes. Remove & set aside.

3. Add Onion, Garlic, Rosemary & Artichokes and cook until softened, about 8 to 10 minutes. Add Olives, Wine, Tomato Sauce & Chicken Stock, bring to a boil. Replace Lamb Shank in pan & return to boil.

4. Cover tightly & place in the oven. Cook for 1-1/2 hours, until fork tender.

4. Allow to slightly cool, & serve.

Note: The Baby Artichokes preserved in EVOO. were made a few days earlier and used here as a garnish.

September 21, 2012 Rack of Lamb With A Greek Sauce Called Ladolemono


RECIPE

Serves 2 Generously

A CookTale

Chef Michael Psilakis dresses these luscious Lamb Chops with Ladolemono, a super simple Greek sauce of Lemon Juice and Olive Oil. The sauce is often spooned over Fish, but it’s delicious on Meat and Vegetables, too. “This is real Greek cooking,” he says. And though we are far from Greek cuisine aficionados, we know a good thing when we eat it.

INGREDIENTS

1/4 C fresh Lemon Juice
1/2 TB Dijon Mustard
1/2 TB dried Greek Oregano
2 TB of EVOO, plus more for drizzling
Salt & freshly ground Black Pepper
One Rack of Lamb Rib Chops
2 TB of chopped Parsley
2 TB of chopped Mint

METHOD

1. Light a grill or a grill pan. In a bowl, whisk the Lemon Juice with the Mustard, Oregano & the 2 TB of EVOO. Season the Ladolemono with Salt & Pepper.

2. Drizzle the Rack of Lamb with EVOO & season with Salt & Pepper. Grill over high heat until nicely charred outside and medium-rare within, 2 to 3 minutes per side.

3. Transfer the chops to a platter and drizzle with the Ladolemono. Sprinkle with the Parsley & Mint & serve with the Roasted Japanese Turnips.

August 12, 2012 Merguez Lamb Sausage With Cannellini Bean Stew


RECIPE

Serves 2

A CookTale

Merguez Lamb Sausages are an occasional treat. Served with Cannellini Beans or a bitter Green like Broccoli Rabe, it’s a lively main course. Add the highly spicy North African condiment Harissa that traditionally accompanies Merguez, and you might want your next offshore holiday to be to Morocco, specifically, Marrakech.

INGREDIENTS

4 to 6 Merguez Sausages (ours came from Heather Ridge Farm or they are available online)
14 oz can of Cannellini Beans
Half a 14 oz can of Diced Tomatoes
Red Onion (1/4″ dice)
1 Garlic clove (sliced)
EVOO
Kosher Salt & Black Pepper
Basil leaves (cut to a chiffonade)

METHOD

1. Add 1 TB of EVOO to a hot pan. Cook the Merguez, turning from time to time until cooked through, about 6 minutes. Set aside.

2. To the same pan add the Garlic, cook for a few minutes, then add the Onion. When the Onion has softened, add the Tomatoes & then the Beans. Cook the Stew for about 10 to 15 minutes. Add a few ounces of water if necessary.

3. To plate, place a bed of the Bean Stew on the plate topped with 2 or 3 Sausages. Serve Harissa on the side.

August 2, 2012 Rack of Lamb With Middle Eastern Accompaniments


RECIPE

Serves 2

A CookTale

In our kitchen, Rack of Lamb has it all. Simple to prepare, delicious, as elegant as a food can be, and it goes with almost everything one can think of. Last evening we combined it with two Vegetables prepared with a middle eastern influence. Highly seasoned Roasted Eggplant and Carrots that were marinated in red wine vinegar, EVOO, honey and toasted Cumin seeds. Pretty fancy for a mid-week dinner.

INGREDIENTS For the Rack of Lamb

1 Full Rack of Lamb (bones frenched)
Kosher Salt & Black Pepper
1 TB of EVOO
2 TB of Pomegranate Molasses

METHOD

1. Season the Lamb & set aside.

2. Heat the oven to 400 degrees F.

3. Heat a cast iron pan to high, add the EVOO.
Add the Rack, fat side down & cook for about 7 minutes until the fat has formed a crust. Turn & cook for another 2 minutes.

4. Brush the crusted side with the Pomegranate Molasses.

5. Place the pan in the oven & roast for 5 minutes, the internal temperature should be 120 degrees. No more for rare Lamb.

6. Remove and allow to rest for at least 5 minutes before slicing the chops apart. Two to three chops per person are the suggested serving.

INGREDIENTS For the Carrots
This adaptation from “Simple Family Meals” by Mario Batali

8 oz of Baby Carrots (cleaned & trimmed)
1/3 C of Red Wine Vinegar
1/3 C of EVOO
1-1/2 TB of Honey
1 Garlic Clove (minced)
1 TB of Cumin Seeds (toasted)
Kosher Salt & Black Pepper

METHOD

1. In 4 quarts of boiling water, add 1 tsp of Salt, the Carrots & simmer until just tender, about 6 minutes. Drain & add to a large bowl.

2. In a small bowl, combine the Vinegar, Garlic, EVOO, Honey & Cumin Seeds & Salt to taste.

3. Add the sauce to the still warm Carrots & gently toss until well mixed. Cover with plastic wrap & & refrigerate for a few hours or overnight.

4. Thirty minutes before serving, remove from the fridge to allow the Carrots to return to room temperature. Season to taste & plate.

INGREDIENTS For the Eggplant

2 Italian Eggplants
2 TB of EVOO
Balsamic Glaze
1 tsp of Aleppo Pepper Flakes (available online)
Kosher Salt & black Pepper

METHOD

1. Heat the oven to 400 degrees F.

1. Deep score the Eggplant 1″ apart, carefully avoiding cutting too deeply. They mustn’t separate.

2. Add the EVOO, the Balsamic Glaze, Aleppo Pepper & Salt & Pepper.

3. Roast for about 15 minutes until well softened.

May 27, 2012 Merguez Lamb Sausage With Dried Currant Couscous, Broccoli Rabe and Harissa


ImageRECIPE

Serves 2

A CookTale

The Saugerties Farmers Market opened this weekend. Heather Ridge Farm was there with their annual well-stocked tented presence, along with items from their Bees Knees Cafe. This week they brought handmade Merguez sausage. What a treat, we snapped them up and set the plan for a North African style dinner. Dried Currant Couscous, Broccoli Rabe as the bitter green, and Harissa as the condiment. The Merguez were so authentic, they would have been a hit in a restaurant in Morocco or a Berber tent in the Atlas Mountains. Thanks Carol Clement and the chefs at the Farm.

INGREDIENTS

8 Merguez Sausage links (4 per person)
1 TB of EVOO
1 C of Israeli Couscous
1-1/4 C of Water or Chicken Broth
1/3 C of dried Currants or other dried fruit
Sea or Kosher Salt
1 bunch of Broccoli Rabe (1 lb)
3 Garlic Cloves (thinly sliced)
A pinch of Red Pepper Flakes
2 TB of EVOO
Kosher Salt & Black Pepper
Harissa Condiment (optional)

METHOD For the Merguez

1. With a sharp instrument, prick holes into each Sausage. Lightly rub EVOO onto each.

2. In a cast iron grill pan or outdoor gas grill, cook the Merguez sausages until they begin to take on color. Do not overcook & dry them out. Remove from the heat & keep warm in a 200 degree oven.

INGREDIENTS The Israeli Coucous

1 C of Israeli Couscous
1-1/4 C of Water or Chicken Broth
1/3 C of dried Currants or other fruits
1 TP of Butter
Salt

METHOD The Israeli Coucous

1. In a medium-large pot, bring the Water to a boil. Add the Couscous & the Currants. Cover & simmer for 8 to 10 minutes.

2. Remove the cover, add the Butter & the Salt & fluff up the cooked Couscous. Keep warm.

INGREDIENTS For the Broccoli Rabe

1 lb of Broccoli Rabe
2 Garlic Cloves sliced
Red Pepper flakes (to taste)
2 TB of EVOO

METHOD For the Broccoli Rabe

1. Wash Broccoli Rabe, trim the stems, remove & save large leaves.

2. Steam for 6 minutes, flush in cold water and drain. Cut into small pieces. Set aside.

3. Add the EVOO to a deep sided frying pan. When rippling hot, saute Garlic & Red Pepper flakes. (Do not let them burn.) Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry.

May 22, 2012 Rack of Lamb With Roasted Artichoke Hearts & Asparagus Tips


 

RECIPE
Serves 2 Generously

A CookTale

A luxurious cut of Lamb that’s ideal for a quiet dinner for 2 or an elegant dinner party for many. And so many side dishes to accompany it are compatible. Creamy mashed potatoes, or mashed Parsnips. Classic French Flageolets. Most any Green like Creamed Spinach. Matter of fact, there are very few vegetables that wouldn’t work. This rack was coated with Pomegranate Molasses that added a wonderful flavor to the crust. Highly recommended.

INGREDIENTS

1 Rack of Lamb, 8 chops (frenched)
2 TB of Pomegranate Molasses
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Heat the oven to 400 degrees.

2. Brush the Lamb with the Pomegranate Molasses & season with Salt & Pepper.

3. Place in a cast iron skillet, meaty side up. Roast for 15 minutes or until an internal thermometer registers 120 to 123 degrees for rare. Of course you can roast it a bit longer, to your taste, but definitely not to well done.

4. Remove from the oven. For the meaty side to have a richer color, turn the meat onto that side in the pan & cook for a few minutes. Allow to rest for at least 5 minutes before plating.

INGREDIENTS For the Artichokes & Asparagus

1 Box of frozen Artichoke Hearts
1 Bunch of Asparagus
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 425 degrees.

1. Allow the Artichokes to thoroughly defrost.
Cut the heads off the Asparagus & reserve the rest for another purpose. (They make a great Asparagus Timbale.)

2. Combine them in a large bowl, add the EVOO & generously season them.

3. Place them on a baking sheet or a casserole dish in a single layer. Into the oven for about 35 minutes. Don’t allow them to burn, but you do want a bit of Caramelization.

May 13, 2012 Parmesan Chops with Potato Paddles


RECIPE
Serves 2

A CookTale

I, along with an unknown number of food enthusiasts, comb the media for interesting recipes. Cathie found this one in the New York Times, always a good source for inspiration. After reviewing their recipe, I found it necessary to make a few adaptations for my version. Subtle, I believe, but required. The side dishes were these large paddles of Potato Chips and on a separate plate roasted Cauliflower florets.

INGREDIENTS

1 small Rack of Lamb, Frenched, about 1-1/2 lbs, or 8 3-oz Rib Chops
Salt and pepper
1/2 C Bread Crumbs, preferably homemade
1 oz grated Parmesan
1/2 tp powdered Fennel Seed (use an electric Spice mill or mortar & pestle)
1 tp finely chopped Rosemary
1/2 C Flour seasoned with 1/2 tp Salt, 1/4 tp black Pepper & a pinch Cayenne
2 small Eggs, lightly beaten
EVOO for frying

METHOD

1. With a sharp knife, cut between bones to divide the Rack of Lamb into 8 chops. Trim chops of any excess fat. Season with Salt & Pepper on both sides.

2. In a small bowl, mix together the Bread Crumbs, Parmesan, Fennel Seed & Rosemary.

3. Dip each Chop into the seasoned Flour, then into the beaten Eggs. Lay the Chops on a baking sheet and sprinkle both sides of each liberally with the Crumb mixture. Press any remaining mixture evenly over the Chops to coat well.

4. In a wide skillet, pour the EVOO to a depth of 1/2 inch. Heat over a high burner until the Oil looks wavy. Add the Chops without crowding. They should begin to sizzle & sear. Adjust the heat so they fry gently for about 2 1/2 minutes, until crisp & golden. Turn with tongs & fry on the other side for about 2 minutes. (The interiors should be pink and juicy, but not rare.) Blot on paper towels.