Handling & Cooking Lamb Course Objectives In this course you will learn:
To identify the primal, subprimal and fabricated cuts of lamb
How to perform basic butchering procedures
Nutritional value of lamb
How to prepare lamb for cooking
How to apply various cooking methods to common cuts of lamb
Classic flavor combinations with lamb
Because lamb is slaughtered under the age of one year, its meat is tender and it can be prepared by almost any cooking method. Its strong, distinctive flavor allows chefs to offer bold, robust sauces and accompaniments that might mask the flavors of other meats. Prefabricated products are readily available. But performing some basic fabrication procedures in the kitchen saves money and allows chefs to cut the meat to their exact specifications. Each primal and subprimal cut has its own distinct characteristics.
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Introduction Lamb is the meat of sheep slaughtered when they are less than one year old. Meat from sheep slaughtered after that age is called mutton. Spring lamb is young lamb that has not been fed grass or grains. Because lamb is slaughtered at an early age, it is quite tender and can be prepared by almost any cooking method. Lamb has a strong and distinctive flavor. It goes well with boldly flavored sauces and accompaniments.
Primal and Subprimal Cuts of Lamb After the young sheep is slaughtered, it is usually reduced to the primal cuts: shoulder, breast, rack, loin and leg. Like some veal primals, lamb primals are crosscut sections and contain both bilateral halves (for example, the primal leg contains both hind legs). Lamb primals are not classified into a forequarter and hindquarter like beef, or a foresaddle and hindsaddle like veal. As with all meats, it is important to know the location of bones when cutting or working with lamb. This makes meat fabrication and carving easier and aids in identifying cuts. A lamb carcass generally weighs between 20 and 35 kg.
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The skeletal structure of a lamb.
The primal cuts of lamb.
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Shoulder The primal lamb shoulder is a relatively large cut accounting for 36 percent of the carcass weight. The lamb shoulder contains four rib bones and the arm, blade and neck bones as well as many small, tough muscles whose grains travel in different directions. All these bones and muscle groups make it nearly impossible to cook and carve a whole shoulder. Although the shoulder may be cut into chops, or boned and then roasted or braised, with or without stuffing, it is more commonly diced for stew or ground for patties.
Breast The primal lamb breast contains the breast and foreshank portions of the carcass. Together they account for approximately 17 percent of the carcass weight and contain the rib, breast and shank bones. The primal breast is located beneath the primal rack and contains the rib tips, which are cut off to produce the rack. When separated from the rest of the breast, these small ribs are called Denver ribs and can be substituted for pork ribs when desired. Although the breast is not used extensively in food service operations, it can be stuffed and braised, either bone-in or boneless. Lamb foreshanks are quite meaty and may be braised and served as an entree, used for broths or ground.
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Rack The primal lamb rack is also known as the hotel rack. It is located between the primal shoulder and loin. Containing eight ribs and portions of the backbone, it accounts for approximately 8 percent of the carcass weight. The rack is valued for its tender rib eye muscle. The hotel rack is usually split in half and trimmed so that each set of ribs can be easily cut into chops. The split racks can then be grilled, broiled or roasted as racks or cut into single or double rib chops before cooking.
Frenched Lamb Rack
Lamb Rack
Loin The loin is located between the primal rib and leg. It contains rib number 13 and portions of the backbone as well as the loin eye muscle, tenderloin and flank. It accounts for approximately 13 percent of the carcass weight. Except for the flank, the loin meat is very tender and is invariably cooked using a dry-heat method such as broiling, grilling or roasting. The loin may be boned to produce boneless roasts or chops or cut into chops with the bone in. The loin eye may be removed and cut into medallions or noisettes.
Lamb Loin Trimmed
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Leg The primal leg is a large section accounting for approximately 34 percent of the carcass weight. It is the posterior portion of the carcass, separated from the loin by a straight cut anterior to the hip bone cartilage. As with veal, the cut of meat that would be the sirloin on a beef carcass is separated from the lamb loin by this cut and becomes part of the primal leg. The lamb leg contains several bones: the backbone, tail, hip, aitch, round and shank bones. The primal leg is rarely used as is. More often, it is split into two legs and partially or fully boned. Lamb legs are quite tender-the sirloin end more so than the shank end-and are well suited to a variety of cooking methods. A bone-in leg is often roasted for buffet service or braised with vegetables or beans for a hearty dish. Steaks can also be cut from the bone-in leg, with the sirloin end producing the most tender cuts. A boneless leg can be tied and roasted, with or without stuffing, or trimmed and cut into scallops. The shank end can be diced for stew or ground for patties.
Lamb Leg
Boned, Rolled and Tied Leg of Lamb
Lamb Chops
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Purchasing Because lamb carcasses are so easily handled, purveyors often sell them whole or cut in a variety of ways to better meet their customers' needs. As well as whole-carcass, primal and fabricated cuts, lamb can be purchased in the following forms:
Foresaddle: The anterior (front) portion of the carcass after it is severed from the hindsaddle by a cut following the natural curvature between the 12th and 13th ribs. It contains the primal shoulder, breast and foreshank and rack.
Hindsaddle: The posterior portion of the carcass after it is severed from the foresaddle. It contains the primal loin and leg together with the kidneys.
Back: The trimmed rack and loin sections in one piece. The back is particularly useful when producing large quantities of lamb chops.
Bracelet: The primal hotel rack with the connecting breast sections.
Nutrition Lamb, especially when purchased in subprimal cuts to be fabricated on-site, is an economical source of high-quality protein. Lean and lower in cholesterol than other red meat proteins, lamb is a good source of iron as compared with chicken, fish or poultry. Lamb has less marbling than other red meats. Its excess fat appears on the outside of many cuts and can easily be trimmed before cooking. Grass-fed lamb, like meat from other grass-fed ruminants, is high in the powerful antioxidant conjugated linoleic acid, identified as a cancer preventative.
Classic Lamb Flavors Lamb and its fat have a pronounced flavor, which lends itself to pairing with garlic and resinous herbs such as mint, oregano and rosemary. Many world cuisines incorporate some acid in their lamb preparations to balance fattiness. Vinegar is the basic ingredient in mint sauce served with roasted lamb in some countries. Citrus juice, wine and yogurt are used to brighten the flavors in lamb stews and sauces served with lamb. The sweetness of dried fruits and root vegetables balances the fattiness of lamb and can be found in North Africa tagine, Indian curry and classic French lamb navarin.
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Butchering Procedures Lamb is unique among the common meat animals in that it is small enough to be handled easily in its carcass form. Thus, food service operations sometimes purchase lamb whole and fabricate the desired cuts themselves. This is practical if the operation has the necessary employee skills, equipment and storage space, as well as a need for all the various cuts and trimmings that butchering a whole carcass produces. A few important lamb fabrication and butchering techniques follow.
ďƒ˜ Procedure for Frenching a Rack of Lamb Terminology Frenching Frenching is a method of trimming racks or individual chops of meat, especially lamb, in which the excess fat is cut away, leaving the eye muscle intact; all meat and connective tissue are removed from the rib bone.
1. With a meat saw, trim the ribs to approximately 7.5 centimeters, measuring from the rib eye on each
2. Turn the rack over and cut down both sides of the feather bones, completely separating the meat from the bone.
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3. Turn the rack back over. Using a meat saw, cut between the ribs and the chine bone at a 45-degree angle, exposing the lean meat between the ribs and the vertebral junctures.
4. By pulling and cutting along the natural seam, remove the thick layers of fat and the meat between them from the rack's surface.
5. Make an even cut through the fat, perpendicular to the ribs, 2.5 centimeters from the rib eye. Trim away all meat and fat from the rib ends. The ribs should be completely clean.
6. Trim away the fat covering. Either leave a thin layer to protect the meat during cooking or trim the fat away completely to produce a very lean rack. The rack can also be cut into chops.
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Procedure for Trimming and Boning a Lamb Leg for Roasting or Grilling
1. With the tip of the knife, trim around the pelvic bone; stay close to the bone to avoid wasting any meat. Cut the sinew inside the socket and remove the bone.
2. Trim away most of the exterior fat.
3. Cut off the shank portion completely and scrape the bone clean. This makes a handle to hold while carving the lamb.
4. Fold the flap of the sirloin over on top of the ball of the leg bone and tie with butcher’s twine. This helps the leg cook evenly.
Procedure for Doning A Lamb Loin for Roasting:
1. Start with a trimmed lamb loin (double). With the skin side up, trim the thin layer of connective tissue called the fell from the loin's surface.
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2. Turn the loin over and trim the fat from around the tenderloins.
3. Starting in the middle of the backbone, cut between the tenderloin and the vertebrae, separating them but leaving the tenderloin attached to the flank. Continue until you reach the end of the vertebrae. Repeat on the other side.
4. Slide the knife under the vertebrae and the rib and cut back all the way to the backbone, separating the eye muscle from the vertebrae.
5. Pull the backbone out with your hands, keeping the loins intact.
6. Turn the loins over and trim the surface fat to 6 millimeters.
7. Roll the flank flaps under from each side.
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8. Tie the roast with butcher's twine at even intervals.
ďƒ˜ Procedure for Cutting Lamb Noisettes from a Loin
1. Remove the loin eye muscle by cutting down along the backbone and along the vertebrae. Trim the eye muscle, leaving a thin layer of fat it desired.
2. Cut the eye meat into noisettes of the desired thickness.
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Using Common Cuts of Lamb Primal
Subprimal or Fabricated Cut Shoulder lamb chop
Cooking Methods
Serving Suggestions
Dry heat (broil or grill)
Broiled or grilled lamb chops
Diced lamb
Combination (stew)
Lamb stew; lamb curry
Breast
Ground lamb Breast
Hotel rack
Lamb rack
Dry heat (broil or grill; sauté) Patties Combination (braise) Lamb breast stuffed with mushrooms Dry heat (broil or grill; roast; Roast rack of lamb with garlic sauté) and rosemary.
Shoulder
Frenched lamb rack Loin,
Lamb loin, trimmed
Loin chops Leg
Lamb leg Boned, rolled, tied leg of lamb
Dry heat (broil or grill; roast; sauté) Dry heat (broil or grill; roast; sauté)
Broiled lamb with mustard and hazelnut crust. Noisettes of lamb with roasted garlic sauce
Dry heat (broil or grill; roast; sauté) Dry heat (broil or grill; roast)
Broiled loin chops with herb butter Kebabs; roast leg of lamb
Dry heat (roast)
Roast leg of lamb
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Term to Know Sheep Lamb Mutton Frenching Lamb rack Bracelet Fell Noisettes Denver ribs Meat saw
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Recipe Roast Rack of Lamb with Mint and Celeriac Sauce Chefs Michael Allemeier and Dennis Green Ingredients Yield: 4 Servings 2 To taste 135 g
Lamb racks, cleaned and frenched, 1 kg each Salt and pepper Fresh white bread cubes, crusts removed
30 g 30 g 30 g 30 g As needed
Fresh mint, chopped Fresh parsley, chopped Fresh chives, chopped Dijon mustard Potato and Celeriac Purée (recipe follows)
As needed
Mint and Celeriac Sauce (recipe follows)
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Fresh mint sprigs
Method: Roasting 1. Season the lamb racks with salt and pepper and sear on both sides. 2. Transfer the lamb to a roasting pan and roast in a 200°C oven until medium rare, approximately 15 to 20 minutes. 3. Meanwhile, combine the bread cubes and the herbs in a food processor and process until well blended. Set aside. 4. Remove the lamb from the roasting pan and smear with the mustard. Coat the racks with the bread crumb mixture. 5. Allow the lamb to rest for 10 minutes before carving. 6. Serve with Potato and Celeriac Purée and Mint and Celeriac Sauce. Garnish with fresh mint.
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Recipe Potato and Celeriac PurĂŠe Ingredients Yield: 8 Servings 120 g each 750 g Potatoes, peeled and cut into pieces 240 g Celeriac (celery root), peeled and cut into 2.5-cm pieces 240 g Cooking cream 30 g Whole butter To taste Salt and pepper Method 1. Combine the potatoes and celeriac in a saucepan and cover with water. Bring to a boil, reduce the heat, and simmer until tender, approximately 30 minutes. 2. Strain. Mash the potatoes and celeriac using a food mill or potato ricer. 3. Heat the cream and butter just to a boil. Add to the hot potato mixture. Using an electric mixer fitted with a whip attachment, whip the purĂŠe until fluffy. Season to taste with salt and pepper.
Recipe Mint and Celeriac Sauce Ingredients Yield: 500 g 30 g Whole butter 120 g Shallots, chopped fine 2 Garlic cloves, minced 120 g Celeriac (celery root), peeled and chopped 60 g Red wine vinegar 120 g Port wine (optional) 15 g Fresh mint, chopped 500 g Demi-glace Method 1. Melt the butter in a saucepan. Add the shallots, garlic and celeriac and sautĂŠ until tender, but not brown. 2. Add the vinegar and reduce au sec. 3. Add the wine (optional) and mint and reduce by half. 4. Add the demi-glace and simmer for 30 minutes. Strain and keep warm for service. The sauce can be made up to one day in advance and refrigerated, then reheated as needed.
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Recipe Grilled Rack of Lamb with Rosemary and Spicy Bell Pepper Jelly Chef Vincent Guerithault
Ingredients Yield: 8 Servings 2 2 8 250g 4 To taste 8
Red bell peppers Yellow bell peppers Red serrano chiles Sugar Lamb racks, frenched, 270 g each Salt and pepper Dried rosemary sprigs*
Method: Grilling 1. To make the pepper jelly, julienne the bell peppers and chiles. Mix with the sugar and refrigerate overnight. 2. At service time, cook the pepper mixture (along with the liquid formed while refrigerated) over low heat for approximately 10 to 15 minutes. Cool and keep the pepper jelly at room temperature. 3. Cut each lamb rack in half. Season with salt and pepper. 4. Grill the lamb over mesquite to the desired temperature. 5. Cut the racks into chops and plate the lamb and pepper jelly. Garnish each plate with a dried rosemary sprig and flame. When the rosemary flames, blow it out at once and serve immediately so that the essence of rosemary is fresh. Note * To dry rosemary, place fresh rosemary sprigs in a 180oC oven for approximately 10 minutes.
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Recipe Shish Kebab Ingredients Yield: 10 Servings
350 g 30 g 120 g 10 g 5g 10 g 250 g 10 g 15 g 10 g
Marinade: Onions, small dice Garlic, chopped Lemon juice Salt Black pepper Fresh oregano, chopped Olive oil Cumin, ground Coriander, ground Fresh mint, chopped
2.2 kg As needed
Lamb leg or shoulder, boneless, trimmed and cut in 5-cm cubes Rice Pilaf
Method: Grilling or Broiling 1. Combine the marinade ingredients and add the lamb. Marinate for 2 hours. 2. Place three or four cubes of lamb on each of 10 skewers. Grill or broil to the desired doneness. Serve with Rice Pilaf.
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Recipe Lamb Patties with Mint
Ingredients Yield: 6 Servings, 180 g each 800 g 60 g 1 90 g 2 45 g To taste
Ground lamb Fresh bread crumbs Egg, beaten Onion, minced Garlic cloves, crushed Fresh mint, chopped Salt and pepper
Method: Grilling or Broiling 1. Place the lamb in a bowl and mix in the bread crumbs, egg, onion, garlic and mint. Add salt and pepper to taste and mix well. Form the mixture into six patties. 2. Grill or broil the patties until browned on both sides. Garnish with extra mint if desired.
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Recipe Broiled Lamb Kidneys Ingredients Yield: 10 Servings 20 60 g To taste 450 g
Lamb kidneys Bacon fat (oil can be used instead) Salt and pepper Grain mustard
Method: Broiling 1. Split the kidneys lengthwise; remove the fat and gristle. 2. Arrange the kidney halves on skewers, four halves per skewer. 3. Brush the kidneys with bacon fat (or oil), season with salt and pepper and broil, turning once halfway through cooking, until well browned but still pink in the center, approximately 6 to 8 minutes. 4. Serve four halves per portion with 45 grams mustard each.
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Recipe Rack of Lamb with Mustard and Hazelnuts Ingredients Yield: 4 Servings 2 To taste 60 g 60 g 30 g 60 g 30 g
Lamb racks, frenched, 0.9-1.1 kg each Salt and pepper Olive oil Dijon mustard Fresh bread crumbs Hazelnuts, chopped fine Molasses
Method: Roasting 1. Season the racks with salt and pepper and brown well in the oil. 2. Spread the mustard over the surface of the racks. 3. Combine the bread crumbs, hazelnuts and molasses and press this mixture into the mustard to form a crust. 4. Roast the racks at 190°C until medium rare, approximately 30 minutes. 5. Allow the racks to rest 15 minutes. Carve into chops and serve with marchand de vin sauce made with lamb jus liÊ.
1. Spreading mustard over the rack.
2. Pressing the breadcrumbs mixture into the mustard.
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3. Slicing the cooked rack into chops.
Variation Rack of Lamb Persillé In step 3, sauté 10 grams chopped garlic in 30 grams olive oil and 30 grams butter until soft. Add 250 grams fresh bread crumbs and 30 grams chopped parsley to the garlic mixture. Season with salt and pepper and toss to combine. Press this mixture into the mustard to form a crust. Proceed with steps 4 and 5 as in original recipe.
4. Rack of lamb Persillé variation
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Recipe Roast Leg of Lamb with Jalapeno Al Chef Vincent Guerithoult
Ingredients Yield: 12 Servings 150-180 g each 1 Leg of lamb 2.7-3.6 kg 6 Jalapeno peppers 15 g Olive oil 30 g Dixon (or Chimayo) chile powder To taste Salt and pepper 12 Garlic, whole heads 1 sprig Fresh thyme 1 sprig Fresh rosemary 250 g Water 60 g Chicken glaze Method: Roasting 1. Trim the leg, removing most of the fat; leave the bone intact. 2. Roast the jalapenos over an open flame. When they are blackened, remove the skin and cut each jalapeno in half. Make 12 slits in the lamb and slide half a jalapeno into each slit. 3. Brush the lamb with oil and dust with the chile powder, salt and pepper. 4. SautÊ the lamb over a high flame or grill, turning frequently. 5. When the lamb is golden in color, transfer it to a roasting pan. Surround the lamb with the garlic heads, thyme and rosemary. Roast a 200°C for 45 minutes, turning the leg three or four times. When the lamb is done, remove it and the garlic from the pan and set aside. 6. To make the sauce, add the water and chicken glaze to the pan and bring to a boil. Simmer 5 minutes and strain. 7. Serve each lamb portion with one head of roasted garlic. (Cut off the bottom of each garlic head before serving.) Top each serving with 15 grams of sauce.
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Recipe Rack of Spring Lamb with Mint Pesto Ingredients Yield: 8 Racks 8 60 g 30 g 2 30 g 2g 2g 2g 120 g
Spring lamb racks, frenched Fresh mint leaves Pine nuts, toasted Garlic cloves, chopped Parmesan cheese, grated Chile flakes Salt Pepper Olive oil
Method: Grilling 1. Combine all ingredients except the lamb in the bowl of a blender or food processor and blend to a coarse paste. 2. Spread approximately 15 grams mint pesto on each lamb rack. Allow the lamb to marinate under refrigeration for at least one hour or preferably overnight. 3. Grill the lamb on a hot grill, browning the meat well for approximately 10 minutes while being careful not to burn the rib bones. The rib bones may be wrapped in aluminum foil to help prevent them from burning if desired. 4. Remove the lamb from the grill and brush each rack with an additional 15 grams pesto. Place the lamb racks on a sheet pan and finish cooking them in 180°C oven to the desired doneness, approximately 15 minutes for medium rare.
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Recipe Roast Loin of Colorado Lamb Executive Chef Mark Black
Ingredients Yield: 8 Servings 4 To taste As needed 8 servings As needed
Lamb loins, boneless, trimmed, 180-240 g each Salt and pepper Vegetable oil Goat Cheese and Potato Custard (recipe follows) Thyme Red Wine Sauce (recipe follows), optional
Method: Roasting 1. Season the lamb loins with salt and pepper. Sear the lamb in hot oil in a sautÊ pan. Transfer the pan to a 160°C oven and roast to medium rare, approximately 15 minutes. Remove from the oven and allow to rest for 15 minutes before slicing. 2. Unmold one custard on each serving plate. Ladle a portion of sauce in front of the custard. Slice and fan half of a lamb loin attractively on each plate. Garnish as desired and serve.
Recipe Goat Cheese and Potato Custard Ingredients Yield: 8 Servings 30 g 2 To taste 6 120 g To taste 120 g 30 g
Whole butter Russet potatoes, peeled, medium dice Salt and white pepper Eggs Milk Nutmeg, ground Goat cheese Fresh chives, sliced
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Method: Baking 1. Melt the butter and toss the diced potatoes in the butter. Spread the potatoes on a sheet pan, season with salt and white pepper and roast at 190°C until tender, approximately 25 minutes. 2. Whisk together the eggs and milk. Season the mixture with salt, white pepper and a little nutmeg. 3. Crumble the goat cheese over the potatoes and sprinkle with the chives. Divide the potato mixture among eight buttered, 120-milliliter soufflé dishes. Divide the custard among the soufflé dishes. Bake the custards at 150°C until set, approximately 40 minutes. Remove from the oven and hold for service.
Recipe Thyme Red Wine Sauce Ingredients Yield: 360 g 2g 5g 15 g 180 g 1 5g 600 g To Taste
Garlic, minced Shallots, minced Clarified butter Red wine Bay leaf Fresh thyme, chopped Lamb stock Salt and pepper
Method: Reduction 1. Sauté the garlic and shallots in the clarified butter until translucent. Add the wine, bay leaf and thyme and reduce by half. Add the stock and reduce by half again. Strain and season to taste. Hold for service.
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Recipe Stuffed Leg of Lamb
90 g 1 2 360 g 30 g 2g 2g To taste 240 g 90 g 1 480 g
Ingredients Yield: 12 Servings, 150-180 g each Beef bacon, fine dice Fennel bulb, fine dice Garlic cloves, chopped fine Wild mushrooms such as shiitake, chanterelles or porcini, chopped Parsley, chopped Fresh thyme Fresh rosemary Salt and pepper Dry white wine Fresh bread crumbs Leg of lamb, 2.7-3.6 kg Mirepoix
Method: Roasting 1. To make the stuffing, sauté the beef bacon until crisp. Add the fennel and sauté lightly. 2. Add the garlic and sauté. Add the mushrooms, parsley, thyme, rosemary, salt and pepper and sauté for an additional 2 minutes. 3. Deglaze with the wine (Lemon and Water Mixture) and reduce by threefourths. Remove from the heat. 4. Stir in the bread crumbs. 5. Completely bone out the leg, following the natural seams in the meat. Cut off the shank meat for use in another recipe. Fill the cavity left by the bone with stuffing. 6. Season the lamb with salt and pepper. Close the leg around the stuffing and seal the opening by tying with butcher's twine. 7. Place the stuffed leg in a roasting pan on a bed of mirepoix. 8. Roast at 190°C until medium rare, approximately 1 hour. Serve au jus or with a pan gravy.
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Recipe Honey-Mustard Ribs
Ingredients Yield: 6.2 kg 9 kg 120 g 60 g 0.9 kg 700 g 240 g
Lamb ribs, trimmed Salt Black pepper Honey Dijon mustard Lemon juice
Method: Roasting 1. Rub the ribs with salt and pepper. 2. Place the ribs on a rack and roast at 190°C for 30 minutes. 3. Combine the honey, mustard and lemon juice. 4. Baste the ribs generously with the honey-mustard mixture. Roast an additional 30 minutes, basting every 10 minutes.
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Recipe SautĂŠed Lamb Loin with Stuffed Rosti Potatoes Chef Leland Atkinson
Ingredients Yield: 6 Servings, 150 g each 2 150 g To taste As needed 180 g To taste 5g 5g 1 60 g 120 g 350 g 30 g As needed
Potatoes, large Parmesan, grated Salt and pepper Clarified butter Goat cheese, room temperature Black pepper, freshly ground Fresh chives, chopped Fresh rosemary, chopped Lamb, eye of loin, trimmed, 1 kg Clarified butter Port wine (Lemon and Water Mixture)* Lamb jus lie Whole butter Cherry Confit
Method: SautĂŠing 1. Peel and julienne the potatoes. 2. Combine the potatoes with the Parmesan, salt and pepper. 3. Heat the clarified butter in a 20-centimeter nonstick pan. Add the potato mixture and pack it tightly with the back of a spoon. Cook over moderate heat until the potatoes begin to brown.
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4. Flip the rösti potatoes and place the pan in a 180°C oven. Flipping once, cook until the potatoes are crisp and evenly browned on the outside and soft in the center, approximately 20 minutes on each side. 5. Transfer the rösti potatoes to a wire cooling rack to rest. 6. Slice the rösti horizontally into two round halves. Spread the bottom half with the room-temperature goat cheese. Grind black pepper over the cheese, sprinkle the herbs evenly over the surface and carefully replace the top. 7. Season the lamb and sauté it in 60 grams clarified butter, turning frequently, until the desired doneness is achieved, approximately 8 to 12 minutes. 8. Remove the lamb and allow it to rest before slicing. 9. Deglaze the pan with the wine (or Lemon and Water Mixture) and add the jus lie. Reduce by half and monte au beurre. 10. At service time, ladle the sauce onto six warm plates, slice the lamb and arrange over the sauce. Cut the rösti into wedges and arrange on the plate. Spoon Cherry Confit around the lamb and serve at once. *Wine can be replaced with a lemon and water mixture. Use ration 10 grams lemon juice on 1 kg water.
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Recipe Noisettes of Lamb with Garlic Sauce Ingredients Yield: 4 Servings 8 To taste 5g 3 1 sprig 60 g 120 g 450 g
Lamb noisettes, 60-90 g each Salt and pepper Fresh thyme Garlic heads Fresh rosemary Olive oil Red wine (Lemon and Water Mixture)* Jus lié
Method: Sautéing 1. Season the noisettes with salt, pepper and thyme. 2. Break the garlic into cloves. Cook the cloves with the rosemary in 30 grams olive oil over low heat until they are very soft, approximately 10 minutes. 3. Deglaze with the wine (or lemon and water mixture). Add the jus lié; simmer and reduce by half. 4. Strain the sauce through a china cap, pushing to extract some of the garlic. Return the sauce to the saucepan and adjust the consistency and seasonings. 5. Sauté the noisettes to the desired degree of doneness in the remaining oil; serve with the sauce. *Wine can be replaced with a lemon and water mixture. Use ration 10 grams lemon juice on 1 kg water.
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Recipe Chiappetti’s Lamb Steak with Lentils and Country Vegetables Chef Steven Chiappetti
Ingredients Yield: 2 Servings As needed 2 120 g 120 g 120 g 2 1 kg 120 g 165 g 250 g To taste
Vegetable oil Lamb shanks, approx. 720 g each Onion, diced Carrot, sliced Celery, diced Bay leaves Lamb stock Soy sauce Molasses Lentils, soaked Salt and pepper
Method: Braising 1. Heat a small amount of oil in a sauté pan. Sear the lamb shanks. 2. Add the onion, carrot, celery and bay leaves to the pan. Then add the stock, soy sauce and molasses to the pan and dissolve the fond with the liquid. 3. Place the pan with the lamb shanks and vegetables in a 200°C oven and cook, uncovered, for 11/2 hours. 4. Frequently baste the lamb with the molasses-soy broth. 5. Add the lentils and cook for another hour. Season to taste with salt and pepper. 6. Serve the lamb shanks, vegetables and lentils on a large platter.
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Recipe Irish Lamb Stew Ingredients Yield: 12 Servings, 240 g each 1.8 kg 1.5 kg 1 2g 2g 10 4
Lamb shoulder, 4-cm cubes White stock Sachet: Bay leaf Dried thyme Peppercorns, crushed Parsley stems Garlic cloves, crushed
460 g 240 g 720 g To taste 20 20 20 20 15 g
Onions, sliced Leeks, sliced Potatoes, peeled, large dice Salt and white pepper Carrots, tournée or bâtonnet Turnips, tournée or bâtonnet Potatoes, tournée or bâtonnet Pearl onions, peeled Fresh parsley, chopped
Method: Stewing 1. Combine the lamb, stock, sachet, onions, leeks and diced potatoes. Season with salt and white pepper. Bring to a simmer and skim the surface. Simmer the stew on the stove top or cover and cook in the oven at 180°C until the lamb is tender, approximately 1 hour. 2. Degrease the stew; remove and discard the sachet. 3. Remove the pieces of diced potato and purée them in a food mill or ricer. Use the potato purée to thicken the stew to the desired consistency. 4. Simmer the stew for 10 minutes to blend the flavors. 5. Cook the tournée or batonnet vegetables and potatoes and pearl onions separately. At service, heat the vegetable garnishes and add to each portion of stew. 6. Garnish with chopped parsley and serve.
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1. Skimming the surface of the stew.
2. Thickening the stew with the purĂŠed potatoes
3. The finished Irish Lamb Stew.
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Recipe Lamb Stew Chef Mary G. Tromettel; Assistant Professor, Pennsylvania College of Technology
Ingredients Yield: 4 kg 720 g 30 g 1 10 g 10 g 225 g 360 g 15 g 180 g 600 g 300 g 150 g 270 g 240 g 180 g 240 g 450 g 60 g 30 g To taste To taste 180 g 60 g
Wide egg noodles Vegetable oil Lamb leg, boneless 2.7 kg Salt Peppercorns, crushed Worcestershire sauce Flour Fresh sage, chopped Vegetable oil Lamb or beef stock Mild barbecue sauce Steak sauce Celery, medium dice Carrot, medium dice Cabbage, coarsely chopped Parsnips, small dice Canned tomatoes, seeded and diced Collard greens, chopped Clarified butter Salt Black pepper Pearl onions, glazed Fresh parsley, minced
Method: Stewing 1. Boil the noodles al dente. Drain, chill in an ice bath, drain again, toss in 30 grams oil and reserve for service.
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2. Trim the lamb leg of excess fat. Dice the lamb into stew meat-sized cubes and place in a stainless steel bowl. Combine the salt, crushed peppercorns and 75 grams Worcestershire sauce and pour over the lamb cubes. Massage the marinade into the lamb to coat well. Cover and refrigerate for 20 to 30 minutes. 3. Season the flour with the sage. Heat some of the oil in a heavy pan. Dredge the lamb cubes in the seasoned flour and, working with small batches, sear the lamb in the hot oil. Add more oil as needed. Remove the browned lamb from the pan as it is done and reserve. 4. Deglaze the pan with the stock. Add the barbecue sauce, steak sauce and remaining Worcestershire sauce to the pot and stir to blend. 5. Add the celery, carrot, cabbage, parsnips and tomatoes and stir to combine. Return the seared lamb to the pot. Cover the pot and simmer until the lamb is tender. 6. Reheat the noodles in boiling water. 7. SautĂŠ the collard greens in the clarified butter and season them with salt and pepper. Drain the noodles and toss them with the collard greens. Place a portion of the noodles and greens on a plate and ladle the stew on top. Garnish with the glazed onions and minced parsley.
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Recipe Lamb in Indian Coconut Curry Sauce
Ingredients Yield: 1.4 kg 15 g 30 g 30 g 30 g 5g 40 g 5g 1 1 8 240 g 90 g 120 g 240 g 700 g For garnish For garnish
Salt Cumin, ground Coriander, ground Turmeric, ground Cayenne pepper Garam masala Black pepper Lamb leg, 1.3 kg Ginger, 10-cm piece Garlic cloves Water Vegetable oil Onion, chopped fine Tomatoes, peeled and chopped fine Coconut milk Steamed rice Naan bread
Method: Stewing 1. Combine the salt, cumin, coriander, turmeric, cayenne pepper, garam masala and black pepper. 2. Trim the lamb leg and then cut it into 2.5-centimeter pieces. Place the lamb in a stainless steel bowl and season it with approximately half of the spice mix. Marinate, refrigerated, for at least 1 hour or overnight.
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3. Chop the ginger to a paste, place the paste in a double layer of cheesecloth and squeeze out as much juice as possible. Reserve the juice and discard the pulp. 4. PurĂŠe the garlic in a blender or food processor with the water and ginger juice until fairly smooth. 5. Heat the oil in a heavy-bottomed pot and add the lamb. Brown the lamb on all sides and then remove it from the pot. 6. SautĂŠ the onion in the same pot until lightly caramelized and then add the garlic-ginger purĂŠe. Cook until all of the liquid has evaporated and only oil remains. Add the remaining spice mix and cook for approximately 20 seconds. 7. Add the tomatoes, reduce the heat and continue cooking for 3 to 4 minutes. Add the coconut milk a little at a time, incorporating it into the sauce each time before adding more. Return the lamb to the pan and simmer for 30 minutes or until the lamb is tender. Serve with steamed rice and naan.
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Recipe Blanquette of Lamb Ingredients Yield: 10 Servings, 240 g each 500 g 2 2 1 1 1 sprig 1
White beans, dried Onion piquet Bouquets garni, for each: Carrot stick 10 cm Leek, split, 10-cm piece Fresh thyme Bay leaf
1.8 kg 1.5 kg 1 2g 2g 10 4
Lamb leg or shoulder, cut in 4-cm cubes White stock Sachet: Bay leaf Dried thyme Peppercorns, crushed Parsley stems Garlic cloves, crushed
To taste 60 g 300 g 45 g 4
Salt Blond roux Cooking cream Dijon mustard Egg yolks
Method: Stewing 1. Soak the beans in cold water for 12 hours. Drain, then add enough fresh water to cover the beans by 5-10 centimeters. Add one onion piquet and one bouquet garni and cook until the beans are tender, approximately 1½ hours. Remove and discard the onion piquet and bouquet garni. 3. Blanch the lamb cubes in boiling salted water.
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4. Place the blanched lamb in a pot. Add the stock and the second onion piquet, the second bouquet garni, the sachet and salt. Simmer until the meat is tender, approximately 11/2 hours. 5. Remove the meat from the liquid and reserve. Reduce the cooking liquid to 1 liter. Incorporate the roux. 6. Combine the cream, mustard and egg yolks and add to the reduced stock as a liaison. 7. Return the lamb to the sauce and adjust the seasonings. Heat the sauce and meat thoroughly but do not allow it to boil. Serve the Blanquette with the cooked beans.
1. Simmering the lamb.
2. Whisking the roux into the reduced cooking liquid.
3. Whisking a liaison into the sauce.
4. Adding the lamb to the sauce.
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Recipe Lamb Navarin
Ingredients Yield: 10 Servings, 300 g each 45 g 1.5 kg 15 g To taste 45 g 1 kg 120 g 250 g 1 1 1 sprig 1
Olive oil Lean lamb shoulder, large dice Sugar Salt and pepper Flour White stock White wine (Lemon and Water Mixture) Tomato concassée Bouquet garni: Carrot stick, 10 cm Leek, split, 10-cm piece Fresh thyme Bay leaf
650 g Potatoes, peeled, medium dice 450 g Carrots, medium dice 450 g White turnips, peeled, medium dice 12 Pearl onions, peeled 180 g Fresh green peas Method: Stewing 1. In a braiser, brown the meat in the oil. 2. Sprinkle the meat with the sugar and season with salt and pepper. 3. Add the flour and cook to make a blond roux. 4. Add the stock and wine. Add the tomato concassée and bouquet garni; bring to a boil. Cover and cook in the oven at 190°C until the meat is almost tender, approximately 1 to 11/2 hours. 5. Remove the meat and hold it in a warm place. Strain the sauce and skim off any excess fat. 6. Combine the sauce, meat, potatoes, carrots, turnips and onions. Cover and cook until the vegetables are almost tender, approximately 25 minutes. 7. Add the peas and cook for 10 minutes more.
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