Lamb Cooking Ideas

Bone-in lamb chops tend to have a stronger flavor than those with the bones removed.

The versatility of lamb and its many preparations make it an appealing alternative to other meats. Although older lambs can have a dense consistency and gamey flavor, spring lambs, which do not have much connective tissue or thick muscle fibers, tend to have the most tenderness and sweetness. Variants of classic lamb preparations include the use of coffee, Port wine and yogurt.

Port

Port wine pairs well with lamb, and provides a base for complementary sauces. Cook lamb in a sauté pan and remove. Add 1 tbsp. unsalted butter, 1 tbsp. minced shallots and 1 tsp. minced garlic to the pan, and cook over low heat until soft and translucent. Turn the heat to high and deglaze the pan by adding 1/4 cup Port wine to it, and use a wooden spoon to release any caramelized pieces that adhere to its surface. Stand away from the sauté pan when adding the wine should it ignite. Bring to a boil and reduce by half, then add 1/4 cup heavy cream and season to taste with kosher salt, freshly-ground black pepper and minced fresh mint.

Coffee

The bold flavor of coffee complements the assertive flavor of lamb. Combine 1 tbsp. finely-ground dark-roasted coffee to a desired combination of bold spices such as mixed peppercorns, fennel seeds, cumin seeds, mustard seeds, coriander and cumin. Grind using a spice grinder, remove and combine with olive oil and red wine. Marinate the lamb in the refrigerator for a minimum of 24 hours, remove excess marinade and pat dry. Cook as desired, and serve with accompanying coffee and mint sauce. Saute fine-minced shallots and hearty mushrooms, such as chanterelles or porcini, in butter until soft. Add 1 1/2 cup Pinot Noir or red wine of choice to the pan and boil for two to three minutes. Add 1 tbsp. espresso, 1/4 cup lamb stock, 1/4 cup heavy cream and bring to boil. Reduce by half and season to taste with fresh mint, kosher salt and freshly-ground black pepper.

Yogurt

Many classic lamb preparations, particularly those of Middle Eastern origin, incorporate yogurt in sauces and marinades. The enzymes in yogurt act on the amino acids in protein to tenderize the lamb. Make a yogurt marinade by combining 1 cup yogurt with spices such as coriander, cumin and paprika. Add 1 tbsp. lemon juice, 1/4 cup olive oil, 1 tbsp. chopped fresh mint and freshly-ground black pepper. Marinate the lamb in the yogurt mixture for 24 hours, remove excess and cook in desired manner. Make a sauce by first peeling, de-seeding and finely chopping a Persian cucumber, straining the excess liquid with a colander, and lightly salting it. Let stand for approximately 20 minutes. Add 1/4 cup olive oil, 1/2 cup yogurt, 1/2 tbsp. fresh mint and cucumber to a bowl, mix well and season to taste with kosher salt and freshly-ground black pepper. Serve cold with grilled lamb chops, kabobs or roasted grape leaves stuffed with chopped lamb.

Osso Bucco

Classic osso bucco, which consists of veal shanks braised in red wine, tomatoes and spices, can be recreated using lamb. Dredge the lamb shanks in flour and sear until golden brown in a sauté pan. Deglaze the sauté pan with red wine and add to a roasting pan. Sauté carrots, onions and celery in olive oil for two to three minutes and add to the roasting pan. Add 2 cups de-seeded and chopped tomatoes, 1/2 tbsp. minced garlic, 1/2 cup red wine to the roasting pan with the lamb shanks. Add salt and pepper to taste. Cover with lid or aluminum foil and braise in a 200 degree oven for approximately two hours, or until tender.

References

• "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006