Lamb + Veal – Page 4 – Writing With My Mouth Full

Rosemary-Honey Braised Lamb Ribs

I had leftover lamb ribs in the freezer that I wanted to use before my run in the park. When I returned out of breath, the last thing I wanted to do after my shower was to go to the grocery store. I searched the Food Network and found this Ming Tsai recipe using lamb shoulder. The list of ingredients, except for the chickpeas, were all in my cupboard so I used a can of butter beans instead. It also gave me a chance to use the fresh honey I bought at a farm when we were in Long Island. September is only a couple of weeks away and the dish made me look forward to autumn. I love braising cheap cuts of meat because it only requires using one pot where I can put everything together and leave it for several hours without worrying about overcooking. My favorite part is pouring the leftover sauce on top of the dish before serving. The liquid is thick and the flavors become concentrated. For this dish, the honey just gave the sauce a subtle hint of sweetness.

Ingredients:
6 pieces lamb ribs
2 sprigs of rosemary
1 cup all-purpose flour
1 tbsp chili powder
1 tbsp ground cumin
3 cloves of garlic, smashed
1 tbsp ginger, smashed
1 small red onion, finely chopped
1 carrot, diced
4 ribs of celery, chopped
2 bay leaves
1 cup red wine
1 can of butter beans, drained and rinsed
1 cup of honey
2 tbsps soy sauce
salt, pepper, Canola oil

1. Mix together the flour, chili powder and cumin in a platter and use to rub and cover the lamb. In a Dutch oven and working in batches to avoid overcrowding, heat some oil and brown the lamb on both sides, about 12 minutes per side. Remove the lamb and set aside on a plate.
2. Wipe the Dutch oven clean with a paper towel and place back on high heat. Coat again with oil and sautÃ© the garlic, ginger, onions, carrots and celery. Season with salt and pepper. Add rosemary and bay leaves and deglaze with red wine.
3. Add the butter beans, honey and soy sauce. Add back the lamb and some water to cover. Check for flavor of the braising liquid and season with salt and pepper to taste. Bring to a boil and reduce heat to simmer for about 1 to 2 hours, or until fork tender.

Tandoori Lamb Chops

Adapted from Chef Suvir Saran

Ingredients:
lamb chops, with deep slashes
3/4 cup Greek yogurt
1/4 cup heavy cream
lime juice
ginger, peeled and minced
garlic cloves
malt vinegar
garam masala
cumin
paprika
cayenne pepper
nutmeg
vegetable oil
butter

1. Make marinade. Combine all the ingredients except the oil and the butter and whisk in with the yogurt and cream. Add lamb chops and marinate overnight.
2. When ready to cook, add the oil to the marinade and toss with the lamb chops. Let stand at room temperature 30 minutes before cooking.
3. Season each chop with salt and pepper and brown in a heated skillet for about 4 minutes per side. Brush both sides with butter. Cook for another 2 minutes per side for medium rare.

Related post/s:
Make your own garam masala

Kofta, Lamb Tagine

Adapted from delicious. Magazine

Ingredients:
2 pounds ground lamb
2 large onions, 1 finely chopped, the other grated
2 tbsps flat parsley, finely chopped
2 tbsp coriander, grounded
1 can chopped tomatoes
4 eggs
1 garlic clove
2 tbsps cilantro, finely chopped
1 tbsp cumin, grounded
a pinch of saffron
juice of 1 lemon
olive oil, salt and pepper

1. Make the spice paste: pound garlic to a purÃ©e with a pinch of salt using a mortar and pestle. Add cilantro, grated onion, cumin and saffron and work into a paste. Stir in lemon juice. Set aside.
2. In a glass bowl, mix lamb with chopped onion, parsley and coriander and salt and pepper. Make meatballs with your hands.
3. In a large and deep skillet, heat oil over medium-heat. Brown meatballs, remove and set aside. Add paste and stir for a minute until aromatic. Return meatballs, add tomatoes and simmer over low heat for about 30 minutes until meatballs are cooked and sauce thickened.
4. Crack eggs on top for the final 5 minutes. Top with cilantro leaves before serving.

Filipino Lengua, Tongue Stew

I returned to Chinatown and easily picked up tongue or lengua [leng-gwah]. I picked the veal’s tongue because, well, the pig’s tongue looked like a part of the male anatomy. There is another Spanish-influenced dish, lengua estofada, but I wanted a dish that was more appropriate for spring, so I decided to make something lighter. My mother watched me cook and gave me simple instructions from what she could remember from her aunt, my Apong.

When I unwrapped the tongue, this massive muscle was in front of me and I thought, How the hell do I peel the skin off? After boiling it for about an hour, the skin actually turned white. It looked like a small foot than a tongue! Peeling the skin off was as easy as taking off a sock. Weird, I know, but you’ll see what I mean when you try it.

Ingredients:
1 vealâ€™s tongue, washed thoroughly with salt under cold running water
3 fresh green chili peppers
1 red onion, roughly chopped
3 cloves garlic, minced
2 large tomatoes, halved and sliced
2 tbsps soy sauce
a handful of parsley, finely chopped
salt, pepper, olive oil

1. Simmer tongue in a large pot of water, about 1 hour. Remove from pot and let cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4-inch slices.
2. In a large wok, sautÃ© garlic and onions. Add chilis. Add tongue pieces and brown both sides. Stir in soy sauce and tomatoes and cook until soft. Cover and simmer for about 30 minutes until tongue is tender. Season with salt to taste and sprinkle with parsley to serve.

Grilled Lamb Chops with Corn Pudding and Balsamic Mint Jus

Adapted from Chefs A’Field

Ingredients:
For the chops:
8 lamb rib chops
2 tbsps fresh rosemary, chopped
2 tbsps fresh thyme, chopped
1 clove garlic, minced
1/4 cup extra virgin olive oil

For the corn pudding:
vegetable oil, for greasing pan 2 1/2 cups corn kernels (from 2 or 3 ears)

2 cups heavy cream
5 large eggs
1/2 cup finely diced onion
3 cloves garlic, sautÃ©ed slowly in oil until soft but not browned
3 large egg whites
salt

For the jus:
1 cup balsamic vinegar
1/2 cup strong veal stock or beef broth
1 tbsp fresh mint leaves, julienned
salt and pepper

1. To marinate chops: In a large bowl or plastic storage bag, combine lamb chops, rosemary, thyme, garlic and olive oil. Cover and refrigerate for 3 to 24 hours.
2. To prepare corn pudding: Heat oven to 325Â°. Lightly oil an 8-inch-square baking pan and set aside. Place 1 1/4 cups corn in a food processor, and pulse until coarsely chopped. Add cream and process until corn is purÃ©ed. Transfer to a large bowl and add remaining 1 1/4 cups corn, eggs, onion and garlic.
3. Using an electric mixer, whisk egg whites to medium peaks. Fold whites into corn mixture, and season with salt to taste. Pour batter into prepared pan and bake until set and golden on top, about 1 hour. While pudding is baking, prepare jus and chops.
4. To prepare jus: Place vinegar in a medium saucepan over medium heat, and bring to a boil. Boil until reduced by half. Remove from heat and add veal stock and mint. Season with salt and pepper to taste. Set aside and keep warm.
5. To finish and serve: Heat a grill to medium-high. Lightly grill chops to taste. Place a serving of corn pudding on each of four plates. Lean 2 chops against pudding. Drizzle balsamic jus around plate and serve.