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| GRILLED LAMB WITH SALSA VERDE serves 8
1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped To make the salsa verde: Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to belnd. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. To prepare the lamb: Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining1 teaspoon of red pepper flakes all over the lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.Spray the grill rack with nonstick spray and prepare the barbecue to medium-high heat. Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes. To serve, cut the lamb across the grain into thin slices. Arrange the lamb slices on a platter and serves the remaining salsa verde alongside.
LAMB LAAB (Thai meat salad): a cool dish for summer Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinach and Thai basil. It can be served as an appetizer. It can also be served as a main course along with other non-northeastern food.
1 tablespoon toasted rice smashed Squeeze juice from 1/3 of the lime on to the ground lamb. Mix well and let it marinade for just a couple of minutes until you are ready to cook it. Heat up a pot on high until it is very hot. Add two tablespoons of water and then immediately add your marinated lamb and stir. The lamb will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the lamb is well done. Put the lamb in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, chilli and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.
POMEGRANATE-CUMIN LAMB KEBABS serves 2-4
1 teaspoon cumin seeds
RACK OF LAMB WITH POMEGRANATE MOLASSES 2 racks of lamb, about 1 pound each 2 red onions, thinly sliced 4 tablespoons olive oil 1 teaspoons Kosher salt Freshly ground black pepper 1 750mL bottle Carlo Pomegranate Molasses Scatter most of the red onion slices evenly on the bottom of a shallow roasting pan. Rub each rack of lamb with 2 tablespoons olive oil and salt and pepper to taste. Place the lamb on top of the onions, then put the few remaining slices on top of each rack. Marinate 6-8 hours. Heat the grill over a low fire, place the lamb bone-side down. Baste with pomegranate molasses while grilling. The sauce should caramelize on the outside, but be careful not to burn it. Flip the racks meat-side down and continue basting and flipping until cooked to medium rare. Serve with rice and Greek salad. Makes 4 servings. GREEK LAMB SALAD WITH FRESH MINT DRESSING 3/4 lb. cooked American lamb leg or shoulder, cut into 1/2" cubes 1/2 c. pitted Greek kalamata or black olives, drained and sliced in half 1/3 c. prepared balsamic vinegar salad dressing 2. T. chopped fresh mint leaves Salt and freshly ground black pepper, as needed 8 c. mixed salad greens 5 thin slices red onion, cut in rings 1 medium cucumber, thinly sliced 1/2 cup coarsely crumbled feta cheese In a medium bowl, combine the cooked, cubed lamb, kalamata olives, prepared balsamic salad dressing and mint; allow ingredients to marinate for about 15 minutes. Season with salt and pepper as needed. In large salad bowl, combine salad greens, red onion, sliced cucumber and feta cheese. Add salad dressing mixture to greens and toss to coat. Makes 4 servings.
LAMB TAGINE spicy, dish from northern africa with apricots, onions & carrots that you cannot mess up. 2 pounds lamb stew meat, cut into 2-inch pieces 1 tablespoon salt 2 teaspoon freshly ground black pepper ½ cup flour ¼ cup olive oil 2 large onions, chopped ½ teaspoon ground ginger ½ teaspoon ground cumin 1 teaspoon ground cinnamon Pinch saffron 1 quart homemade lamb stock or canned beef stock 3 carrots, cut into 2-inch-long matchsticks 10 dried apricots, quartered 2 cup diced tomato 1 tablespoon minced garlic 1 bunch cilantro, chopped Step One: Over Night Season the lamb with salt and pepper and let stand overnight, if possible. Step Two: 30 Minutes Preheat the oven to 325˚F. Dredge the meat in the flour, shaking off any excess. heat the olive oil in a dutch oven or large, heavy pot with a lid, over high heat. sear the meat 8 to 10 minutes until browned all over. Add the onion and cook 10 minutes or until lightly browned. Add the ginger, cumin, cinnamon and saffron and cook 1 minute. Add the stock and bring to a simmer. Step Three: One Hour + 15 Minutes Transfer to the oven and bake, covered, for 1 hour or until the meat is tender. Add the carrots, tomato, garlic and apricots and cook 15 minutes longer or until the carrots are tender. Add the cilantro, adjust seasoning and serve. Serves 6. |
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