lamb

Rosemary, Garlic and Black Pepper-Grilled Lamb Chops

/ Ren

Local, pastured lamb is marinated overnight in olive oil, fresh rosemary, garlic and black pepper, then grilled to medium-rare over a smoky wood fire.  Served with crimini mushroom wild rice and grilled yellow tomatoes..

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Lay lamb chops in a glass dish and cover with fresh rosemary, garlic, black pepper and olive oil.  Cover and refrigerate 24 hours, turning once.  Allow to come to room temperature before grilling over a hot, smoky wood fire until just medium rare.  Transfer to a cutting board and allow to stand 5 minutes before serving (they will continue to cook a little). Lightly oil tomatoes and grill until the first split appears.

To prepare wild rice, soak dried crimini mushrooms in hot chicken or vegetable stock for 30 minutes. Transfer mushrooms to a side dish to drain and use the soaking liquid to cook the rice until just tender, about 45-60 minutes.  Melt butter over medium-high heat until shimmering, then sauté until golden brown. Stir into rice and serve hot.

Mary had a little lamb. I ate it with curry and rice.

/ Ren

Freshly-ground local, pastured lamb is seasoned with sea salt and freshly-ground black pepper before being seared in blazing-hot grass-fed ghee with hulled cardamom, sweet cinnamon shards, mustard seeds, fresh ginger and green chilies, tomatoes and garlic.  The pan juices are combined with turmeric, sweet paprika and coconut milk and reduced until thick.

Short grain rice is simmered with 4x its own weight in homemade bone broth with golden fried onions, toasted cumin and coriander, fresh English peas and a pinch of saffron..

Lamb Curry with Rice and English Peas

Curry in a hurry!

North African-style Kefta Kebab with Vegetable Couscous

/ Ren

Local, pastured lamb is ground with cinnamon, coriander, cumin and mint before being skewered, seared and flash-roasted with fiery harissa..

Kefta Kebab with Vegetable Couscous

For the Harissa

8-10 dried red chili peppers such as arbol (hot) or ancho (mild)
2 cloves garlic, peeled
1/2 teaspoon sea salt
2 tablespoons olive oil
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon cumin seeds
rose water

Split the chilies and remove the stems and seeds.  Toast briefly in a dry skillet then set aside to cool.  Toast the whole spices until fragrant, then pour into the bowl of a food processor.  Add chilies, garlic and oil and pulse into a thick paste.  Adjust consistency with water and store in the refrigerator for up to one month.

(the following are adapted from recipes by Claudia Roden)

For the Couscous

Pour 1 cup couscous into an oven dish.  Gradually pour in 1 cup warm salted water and allow to stand 10 minutes.  Mix in 1 tablespoon olive oil, then rub the grains between your hands to break up any lumps.  Place the dish into a 400 degree oven until steaming hot (about 15-20 minutes).  Stir in 1/2 cup hot vegetable stock, then toss with additional olive oil, chopped parsley and mint.  Add a little salt if you think it needs it.

For the Lamb

1/2 pound freshly-ground lamb, about 75% lean
1/3 small onion, grated
1/2 teaspoon freshly-grated ginger
1/4 teaspoon paprika
1/4 teaspoon cumin, toasted and ground
1/4 teaspoon ground cinnamon
small handful fresh coriander leaves, chopped
sea salt and freshly-ground black pepper

Mix all ingredients together in a bowl. Roll seasoned lamb into large balls, then thread onto skewers.  Press lamb into something resembling a short, thick cigar.  Allow to stand 20 minutes, then sear over medium-high heat until well-browned and a crispy outer crust has formed.  Paint the kebabs with harissa, then flash in a 400 degree oven until pink on the inside, about 10 minutes.

To serve family-style, place a bowl of vegetable broth in the center of a serving dish and spoon couscous around the perimeter.  Drizzle the couscous with a little oil and/or broth to keep it moist, then arrange lamb kebabs over the top.  Offer a pinch pot of ground cumin on the side.

This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!

Lamb Vindaloo with Cardamom Pea Puree

/ Ren

Lamb is slow-simmered in coconut milk, onions, garlic and coarse mustard, then topped with curry-fried onions and served with puréed peas with cardamom.  A classic Goan dish..

Lamb Vindaloo

Lamb Vindaloo with Cardamom Pea Puree

For the Vindaloo

1 1/2 pounds boneless lamb (I’m using leftover roast leg of lamb)
1 yellow onion, quartered and thinly sliced
8 cloves garlic, minced
1 tablespoon ghee
1 teaspoon cracked coriander seeds
1 tablespoon turmeric
1 teaspoon cracked black pepper
1 1/2 teaspoons cumin seeds
1 teaspoon freshly-grated ginger
1 teaspoon cayenne
2 tablespoons coarse mustard
1 tablespoon champagne vinegar
1-2 fresh hot chiles, thinly sliced
1 1/2 cups thick coconut milk

Combine the vinegar, mustard and spices in a bowl.  Stir into a thick paste.

Fry the onions in ghee until golden brown, then add the garlic and ginger and sauté 30 seconds.  Add the spice paste and fry for 1 minute, stirring continuously.  Add the lamb and fry for 3 minutes.

Reduce heat to low, stir in coconut milk, cover and simmer until tender, about 75 minutes.  Stir occasionally and add a little water if needed.

For The Peas

12 oz fresh English peas
1 tablespoon pastured butter
1/2 teaspoon freshly-ground green cardamom
1 cup filtered water or stock, approximately
1 tablespoon curly parsely
salt and pepper

Boil the peas in 1/4 inch of water with butter and cardamom until just tender, about 2 minutes.  Transfer to a food processor , add parsley and pulse until nearly smooth.  Season to taste with salt and pepper.

For the Curry-Fried Onions

1/4 yellow onion, thinly sliced
1 tablespoon ghee
1/2 teaspoon curry powder
1/2 teaspoon salt
sprigs of fresh parsley

Heat ghee over medium heat until shimmering, then add onions and curry powder and fry until crisp.  Add parsley and fry a few seconds more.  Season with a little salt and let drain on a napkin for a few moments.

To Serve

Spoon pea purée onto a serving plate and ladle vindaloo over the top.  Garnish with curry-fried onions and parsley and serve immediately.

Tunisian BBQ Meatloaf

/ Ren

Spicy ground lamb, harissa & mint BBQ sauce and artichoke couscous..

Tunisian BBQ Lamb Loaf

Tunisian BBQ Meatloaf

For a 1 pound loaf

1 pound pastured ground lamb
1/2 cup dry bread crumbs
1/2 small yellow onion, diced
2 stalks celery, diced
2 small carrots, diced
2 cloves garlic
2 pastured eggs
1 tablespoon chopped parsley
1 teaspoon grains of paradise
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon caraway seed
1 teaspoon sea salt
1 teaspoon cracked pepper

1/4 cup harissa
1/4 cup homemade ketchup
2 tablespoons filtered water
1 tablespoon chopped fresh mint

1 cup couscous
1/2 can organic artichoke hearts
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 teaspoon turmeric
sea salt
saffron threads

Sweat the celery, onion, carrots and garlic in a dry skillet until soft.  Allow to cool.

Meanwhile, simmer harissa, homemade ketchup, water and fresh mint in a small pan.

Crush the whole spices in a mortar.

Combine the lamb, spices, eggs, vegetables and parsley together in a bowl.  Fold in enough dry bread crumbs so that the mixture feels damp but not too wet.

Put lamb mixture into a greased loaf pan.  Set the loaf pan inside of a baking dish and pour enough water into the baking dish to come 1/2 way up the sides of the loaf pan.

Spread harissa mint sauce over the top of the meat loaf.

Place the nested pans in a 350 degree oven until cooked through, about 50-60 minutes.  Allow meatloaf to rest 15 minutes.

Meanwhile, prepare couscous, adding quartered artichoke hearts, turmeric, parsley, cilantro, sea salt and saffron threads (optional).

To serve, place thick slices of meatloaf over couscous.  Dress with additional BBQ sauce if desired.



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