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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Lamb


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.

 

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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.

 


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.


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.


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.


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.


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.