Leite's Culinaria» lamb

Lamb Burgers and Chunky Potato Wedges

Sophie Wright — Fri, 25 May 2012 14:02:40 +0000

Home at 7, Dinner at 8 | Kyle Books, 2011 | Serves 6

A big, toasted, sesame-seeded hamburger bun, juicy meat, and chunky potato wedges dipped and doused in mayo–tell me a better thing to cook for a bunch of rowdy friends, family members, or kids.–Sophie Wright

LC Some Like it Hot… Note: We think the condiment of choice here is most certainly mayo–whether store-bought or homemade. Although those of you who like things hot may wish to take a cue from Melissa Moran, one of our intrepid recipe testers, who stirred a little harissa into her mayo before slathering it onto the bun for this rather bohemian, North African-minded burger. You may never go back to plain–mayo or burger.

Active time: 30 minutes | Total time: 55 minutes

Lamb Burgers and Chunky Potato Wedges Recipe

Ingredients

| metric conversion

For the chunky potato wedges
6 potatoes, such as russets or Yukon Golds, skins on if desired, cut into 8 or more wedges
1 teaspoon ground cumin
1 teaspoon hot paprika
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
For the burgers
1 3/4 pounds ground lamb
1 teaspoon ground cumin
1/2 bunch cilantro, finely chopped, or less to taste
1 large egg yolk
2 tablespoons vegetable oil
7 ounces mozzarella cheese, thinly sliced (optional)
6 hamburger buns, sliced in half
3 plum tomatoes, sliced
1 red onion, sliced into rings
6 large pickled gherkins, sliced
Mayonnaise
Ketchup

Directions

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Make the chunky potato wedges
1. Preheat the oven to 375°F (190°C).
2. Place the potato wedges in a bowl and toss with the cumin, paprika, oil, salt, and pepper. Place the potatoes in a single layer on a baking sheet and roast until they’re golden and cooked through, 25 to 40 minutes, depending on the size of the wedges.
Make the burgers
3. Meanwhile, while the potatoes are in the oven, mix the lamb, cumin, cilantro, egg yolk, salt, and pepper in a bowl. Divide the mixture into 6 portions. Roll each portion into a ball and then gently flatten it into a patty.
4. Heat a large ovenproof skillet over medium-high heat. Add the oil and wait until it’s hot but not smoking. Add the burgers, being careful not to crowd the skillet, and cook until they reach the desired doneness, about 5 minutes for medium-rare, depending on the thickness of the burgers. (You may need to cook the patties in batches.)
5. If making cheeseburgers, transfer the burgers to a baking sheet and place a layer of mozzarella on each one. Place the sheet of burgers in the oven just until the cheese melts, maybe 2 minutes or so. Leave the burgers in the oven for no more than 5 minutes.
6. Meanwhile, run the buns under the broiler, cut side up, until lightly toasted, about 2 minutes.
7. Slide the burgers onto the buns and stack them with the tomatoes, onions, and gherkins, if using. Serve with the crisped potato wedges and loads of mayo and ketchup on the side.

Hungry for more? Chow down on these:

Lamb Burgers on Homemade Rosemary Focaccia from Farm Girl Fare
Moroccan Lamb Meatballs with Figs from Iron Stef
Lamb Burger from Leite's Culinaria
Michael Schlow Burger with Crispy Onions from Leite's Culinaria

Moroccan Meatballs | Kefta Tagine

Paula Wolfert — Mon, 05 Mar 2012 15:00:40 +0000

The Food of Morocco | Ecco, 2011 | Serves 4 or 5

Kefta is the savory spiced ground meat of Morocco, served in meatball form or used as stuffing. Serve the kefta directly from the tagine or pot, with warm slices of toasted bread for mopping up the sauce. In some Moroccan homes where fiery dishes are appreciated, a whole dried red pepper is added to the sauce.–Paula Wolfert

LC Savvy Saffron Water Note: Cookbook author and Mediterranean cooking monarch Paula Wolfert does something in this recipe that comes as something of a surprise to us. She soaks saffron threads in hot water. The elixir, which Wolfert dubs “saffron water,” summons more of the spice’s aroma and flavor than simply crumbling a few dry strands into a dish, she explains. Given its seeming superpowers, saffron water isn’t just a clever cooking technique, it’s a savvy spendthrift tactic when you consider the justifiably steep price of a stash of saffron. “In fact,” she continues, “I’ve discovered that if I soak all the ground spices called for in a recipe in a little saffron water before adding them to the dish, their combined flavors are intensified and better distributed.” We don’t know about you, but we intend to do as Wolfert says.

Active time: 25 minutes | Total time: 1 hour, 5 minutes

Moroccan Meatballs Recipe

Ingredients

| metric conversion

For the saffron water
1/2 teaspoon crumbled saffron strands
1 cup hot water
For the Kefta
1 pound lean ground lamb or beef
3 tablespoons crème fraîche or grated beef suet
2 teaspoons sweet paprika
1 teaspoon ground cumin, preferably Moroccan
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon, preferably Ceylon
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne
Salt and freshly ground black pepper
2 tablespoons roughly chopped flat-leaf parsley
2 tablespoons roughly chopped cilantro
For the sauce
1 medium red onion, grated
2 tablespoons unsalted butter
1/4 cup saffron water
1 teaspoon sweet paprika
1/2 teaspoon ground cumin, preferably Moroccan
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper, or to taste
2 to 3 pinches cayenne
Pinch of ground turmeric
1/2 teaspoon salt, or to taste
1 cup roughly chopped cilantro
1/2 cup hot water
2 tablespoons fresh lemon juice

Directions

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Make the saffron water
1. Dry the saffron strands in a warm, but not hot, skillet. Crush again.
2. Soak the strands in the hot water and store in a small jar in the refrigerator for up to a week. (For longer storage–my favorite method–quadruple the recipe quantities above, pour the saffron water into a plastic ice cube tray, and freeze into cubes. Once they are frozen, shake out the cubes and store in a freezer bag. Each cube will be equivalent to 2 tablespoons saffron water or a good pinch of dried saffron threads.)
Make the kefta
3. Combine all of the ingredients in a food processor and blend until a paste forms. Shape the mixture into 24 olive-size balls and place on a plate. Cover and refrigerate until ready to cook.
Make the sauce
4. Place an 11- or 12-inch tagine or cazuela or Dutch oven on a heat diffuser, if you have one, over medium-low heat. Add the grated onion, butter, saffron water, spices, salt, 3/4 cup of the cilantro, and hot water. Slowly raise the heat and bring to a boil, then reduce the heat to medium-low, cover, and simmer gently to blend the flavors, about 10 minutes.
5. Add the kefta, or meatballs, to the sauce and poach, covered, for 30 minutes, turning them midway through the cooking.
6. Add the lemon juice to the sauce. Taste and correct the seasoning with salt and pepper. Transfer the hot pot to a wooden surface or a folded towel placed on a serving plate and garnish with the remaining 1/4 cup cilantro. Spoon the kefta and sauce directly from the pot onto plates, with warm slices of toasted bread for mopping up the sauce.

Hungry for more? Chow down on these:

Moroccan Tagine of Lima Beans, Cherry Tomatoes and Black Olives from The Taste Space
Moroccan Chicken and Rice Soup with Parsnips and Carrots from Soup Chick
Moroccan Spiced Salmon from Leite's Culinaria
Moroccan Squash Tagine with Garbanzos and Couscous from Leite's Culinaria

Leg of Lamb with Moroccan Spices

Lynne Rossetto Kasper | Sally Swift — Tue, 28 Feb 2012 15:04:31 +0000

The Splendid Table’s How to Eat Weekends | Clarkson Potter, 2011 | Serves 6 to 8

This leg of lamb recipe can be your savior on those evenings when you’ve got a bunch of strangers around the table and the mood feels as lighthearted as a dentist’s waiting room. Serve up the dish Moroccan style, with its bowls of table herbs and spices, and a plate of lettuce leaves. The idea is that everyone has permission to eat with their fingers and try the lamb with different combinations of spices, fresh herbs, pan sauce, and even honey all rolled up in the lettuce. Conversations can’t help but take off.

Start the leg of lamb a day before by marinating it. Start the oven the day of about 2 1/2 hours before you want to sit down to dinner, as the lamb takes a total of 1 1/2 to 2 hours to cook and needs to rest before serving.–Lynne Rossetto Kasper and Sally Swift

LC Hands On Note: You heard Lynne Rossetto Kasper—this is hands-on food! Set out some wet naps, roll up your sleeves, and have at it.

Active time: 45 minutes | Total time: 2 hours, 45 minutes, not including time for marinating overnight

Leg of Lamb with Moroccan Spices Recipe

Ingredients

| metric conversion

For the marinade
4 large garlic cloves
1/3 tightly packed cup flat-leaf parsley leaves
1/3 tightly packed cup fresh cilantro leaves
1/3 tightly packed cup fresh basil leaves
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon Aleppo pepper or other hot ground chile (hot paprika will do in a pinch)
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
1/3 cup good-tasting extra-virgin olive oil
3 tablespoons honey
1/2 cup fresh lemon juice, or as needed
1 medium onion, coarsely chopped
1/2 teaspoon freshly ground black pepper
5- to 6- pound boned leg of lamb, trimmed of most surface fat
For the table herbs and spices
2 to 3 hearts of romaine, leaves seperated
1/3 cup coarse salt
1/3 cup ground cumin, freshly ground if possible
1/3 cup Aleppo pepper or other hot ground chile
1/2 cup honey
2 lemons, each cut into 6 wedges
1 large bunch of fresh mint
1 large bunch of watercress
1 large bunch fresh cilantro
For the pan sauce
1/2 cup dry red wine

Directions

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Marinate the lamb
1. Combine all of the marinade ingredients in a food processor or blender and purée. Taste for a distinct snap of lemon and a hint of chile heat, adding more of whatever you think is needed.
2. Spread the lamb out in a shallow dish. Make about 12 deep slits in the meat and stuff in spoonfuls of the marinade. Pour the rest of the marinade over the lamb, turning the meat to thoroughly coat it. Cover and refrigerate overnight.
Roast the lamb
3. Take the meat out of the refrigerator 1 hour before cooking.
4. Preheat the oven to 400°F (204°C). Transfer the lamb from the marinade, fat side up, to a large, very shallow pan (a half-sheet pan is ideal). Pour in enough of the marinade to coat the meat; reserve the rest. Roast the lamb for 15 minutes, then reduce the heat to 300°F (149°C) and roast for another 15 minutes. Pour the rest of the marinade over the meat and continue roasting the lamb, basting often with the pan juices, for about 1 more hour, or until it is 10°F (-12°C) below the doneness you want. [Don't know your desired final temperature? Figure rare is 130°F (54°C) to 135°F (57°C), medium rare is 135°F (57°C) to 140°F (60°C), and medium is 145°F (63°C).]
Serving the lamb
5. While the lamb roasts, pile the romaine leaves on a platter, cover, and refrigerate serving. Place the salt, cumin, Aleppo pepper, honey, and lemon wedges in small individual serving bowls to pass at the table. Pile the mint, watercress, and cilantro on a plate, cover, and refrigerate.
6. When the lamb is about 10°F(-12°C) below the final desired doneness, turn on the broiler. (Because the acids in the marinade slow down browning, a finish of a fast broil is needed to make the lamb all burnished and becoming.) Broil until crusty, about 5 minutes. Turn the meat and repeat. Transfer the lamb to a platter and let rest at room temperature for 10 to 15 minutes so the juices can settle and the meat can rise to its final temperature.
7. While the lamb rests, make the pan sauce by placing the roasting pan over two burners cranked to high heat. Stir in the wine, scraping the bottom of the pan as you bring the pan juices to a boil. Cook, stirring, until the sauce is thick and rich tasting, about 2 minutes. Reduce the heat to low to keep the sauce warm. Thinly slice the lamb across the grain and arrange the lamb on a platter. Pour the pan sauce over the lamb, garnish with a few sprigs of the herbs, and place it on the table along with romaine, spices, honey, lemon, herbs, and so forth. Instruct guests to roll the lamb in the romaine along with the spices, honey, herbs, and a squeeze of lemon.

Hungry for more? Chow down on these:

Windowsill Herb Garden Lamb from The Kitchn
Lamb Tagine from David Lebovitz
Roasted Rack of Lamb with Parsley, Dijon and Chives from Leite's Culinaria
Senegalese Lamb Stew from Leite's Culinaria

Roasted Onions Stuffed with Ground Lamb and Apricots

Michael Schwartz — Tue, 20 Sep 2011 14:01:44 +0000

Michael Schwartz | Michael’s Genuine Food | Clarkson Potter, 2011 | Serves 4

This Moroccan-inspired recipe is one of those dishes where less is more: a sweet onion stuffed with just cinnamon- and cumin-scented ground lamb and plump apricots. While you may be tempted to put your whole spice cabinet in the lamb filling, the simple duo of cinnamon and cumin does the trick. The fruit plays off the rich gaminess of the lamb and the spices add a subtle background flavor to tie it all together.

This stuffed onion is perfect for a weeknight dinner with a green salad and steamed basmati rice, or elegant enough to make as a starter for a dinner party. The best part is that you can do this all ahead of time and just pop the stuffed onions in the oven before dinner.–Michael Schwartz

LC Less is More Note: Schwartz is right. Less IS more when it comes to this Moroccany oniony lamby situation, not just in terms of its spices but its sidekicks, too. Those times when you find yourself in a particularly lazy cooking mood or an exceptionally harried situation, we see the need for nothing else on the plate, aside from maybe some fragrant rice–takeout rice, if you must.

Active time: 45 minutes | Total time: 1 hour, 35 minutes.

Roasted Sweet Onions Recipe

Ingredients

| metric conversion

1 1/2 cups chicken stock 
1/2 cup dried apricots (about 16), cut into 1/4-inch pieces
1 teaspoon finely grated lemon zest 
4 smallish Vidalia or other sweet onions (about 3 pounds), unpeeled
5 tablespoons unsalted butter 
1/2 pound ground lamb 
1 teaspoon ground cinnamon 
1 teaspoon ground cumin 
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
3 or 4 shakes hot sauce 
2 tablespoons coarsely chopped fresh flat-leaf parsley 
2 tablespoons coarsely chopped fresh mint 
2 tablespoons fresh bread crumbs

Directions

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1. Preheat the oven to 400°F (204°C).

2. In a small pot over medium heat, combine the stock, apricots, and lemon zest. Gently simmer until the apricots are plump and the liquid is reduced to 1/2 cup, roughly 10 minutes

3. Without peeling the onions, cut about 1 inch off the tops and just enough off the bottoms that each onion stands upright. Reserve the onion tops and discard the bottoms. Remove all but the outer two layers of each  onion by scooping out the centers with a spoon or melon baller, reserving the insides. Set the onion shells in a baking dish along with the tops. Finely chop the insides.

4. Melt 3 tablespoons of the butter in a skillet over medium-low heat. Stir in almost all of the chopped onions, reserving some for another use, and cook until softened, 10 to 12 minutes. Add the lamb, cinnamon, and cumin and season with the salt and pepper. Raise the heat to medium-high and cook, continually stirring with a wooden spoon, until the lamb is crumbly, 7 to 8 minutes. Do not drain the rendered fat; it’s needed to keep the onions moist and to impart a luscious unctuousness to the overall dish. Remove the pan from the heat. Stir in the apricot mixture and its liquid, hot sauce to taste, and the parsley and mint. Let cool slightly. (The lamb filling can easily be prepared a day in advance, covered, and refrigerated.)

5. Spoon some of the lamb mixture into each of the hollowed-out onions, pressing down with your hands and mounding it over the onions. Sprinkle the  bread crumbs over the onions and dot with the remaining 2 tablespoons butter. Cover the pan tightly with aluminum foil and bake until tender, 30 to 45 minutes, depending on the size. Remove the foil and continue to bake until the bread crumbs are brown, about 10 minutes more. Serve immediately.

Hungry for more? Chow down on these:

Chili Stuffed Peppers from Fat Free Vegan
Stuffed Sweet Potatoes Wrapped in Prosciutto from What We’re Eating
Olives Stuffed with Ground Beef in Piquant Tomato Ragout from Leite’s Culinaria
Artichoke Halves Stuffed with Meat from Leite’s Culinaria

Lamb Burger | Bifteki Arniou

Michael Psilakis — Tue, 16 Aug 2011 03:50:30 +0000

Michael Psilakis | How to Roast a Lamb | Little, Brown, 2009 | Makes 2 burgers

This dish came about when we were looking for a Greek “hamburger” with the flavors of Cypriot cuisine.–Michael Psilakis

LC Pretend You’re A Fancy Pants Chef Note: Chef Psilakis, renowned in Manhattan circles for his riff on traditional Greek cuisine, reminds us in his seminal book How to Roast a Lamb that sometimes big flavor comes from little things. Like taking a few extra minutes to toast and grind your own coriander, cumin, and fennel seeds rather than relying on the stale, pulverized powders found in those dusty little jars on your supermarket shelf. Just toast a pinch of each seed, one spice at a time, in a small, dry skillet over medium-ish heat until fragrant. Cool and grind to a powder in a spice grinder. The flavor will be far more complex, says Psilakis. So will your sense of satisfaction, says us.

Active time: 30 minutes |Total time: 45 minutes.

Lamb Burger Recipe

Ingredients

| metric conversion

2 1/4-inch-thick slices Spanish or sweet onion, plus more for garnish
Oil as needed (Psilakis uses a blend of 90 percent canola & 10 percent extra-virgin olive, but you can suit yourself)
Kosher salt and freshly cracked black pepper
7 ounces ground lamb
3 ounces ground pork
1 tablespoon Dijon mustard
1/2 teaspoon ground coriander
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
1 scallion, green part only , finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
About 2 ounces pork caul fat or lightly smoked (preferably uncured) bacon (optional)
2 buns or rolls of your choice, brushed with olive oil and lightly toasted
Lemon wedges for squeezing
Extra-virgin olive oil for drizzling

Directions

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1. Heat a grill pan or a large, 12-inch cast-iron skillet over medium-high heat. Brush the onion slices with a little oil and season with salt and pepper. Grill until tender. Separate 2 of the onion slices into rings and finely chop them.

2. Combine the chopped grilled onion, lamb, pork, mustard, coriander, parsley, dill, scallion, cumin, and fennel in a bowl with your hands. Season the meat mixture liberally with salt and pepper and mix. Divide the mixture in half and shape each into a patty. (Psilakis uses a mold or one of those little plastic deli or takeout tubs to shape each burger just so. The uniformity in shape and size isn’t about pretense or fairness, it’s about ensuring the burgers cook uniformly and reliably.)

3. If using the caul fat or the bacon, wrap some around each burger, pressing to form thick, flattened disks. Wrap the overhanging fat or bacon up and over the top, overlapping it a little but trimming off the extra bits and pieces and smoothing it so the surface is flat. Place the burgers on a piece of parchment. Use immediately or cover with another piece of parchment and refrigerate for up to a couple of hours.

4. Preheat a charcoal or gas grill, ridged cast-iron grill pan, or cast-iron skillet until hot. Brush the burgers lightly with olive oil and season with salt and pepper. Place the side of the burger covered with the caul fat down first and grill, turning once, until marked with chargrill stripes and done to your desired doneness. Plop the burgers on the buns, squeeze a little lemon over the tops, and drizzle with extra-virgin olive oil.

Hungry for more? Chow down on these:

Italian Sausage Turkey Burgers from Eclectic Recipes
Veggie Burger from 101 Cookbooks
Portuguese Pineapple Picando Burger from Leite’s Culinaria
Captain D’s Lamb Burger from Leite’s Culinaria

Spring Lamb with Rosemary

David Tanis — Mon, 18 Apr 2011 19:55:06 +0000

Heart of the Artichoke | Artisan, 2010 | Serves 4 to 6

In Spain and Italy, tender, milk-fed baby lamb is well-known and appreciated, and the best French butchers carry tiny agneau du lait from the Pyrenees. Here in the States, lamb that small is hard to find, but some small farms now market midsize spring lamb. Ask your butcher for the smallest racks he has. The rack is the tenderest cut of the beast and the easiest to cook.–David Tanis

LC Frenchie Note: When you request racks of lamb from your butcher, ask him nicely to also “french” them for you. The term refers to trimming the the bones of their unsightly gristle and membranes and other such unpleasantness, making them far more palatable, even a little elegant. All that remains for you to do is rub the racks with a simple herb paste, toss them in the oven, slice them into diminutive little chops, and gracefully accept the accolades.

Active time: 15 minutes | Total time: 1 hour, 45 minutes, includes resting

Spring Lamb with Rosemary Recipe

Ingredients

| metric conversion

Two 8-bone racks of lamb, frenched
Salt and freshly ground black pepper, to taste
2 garlic cloves, mashed into a paste with a little salt
Several sprigs of rosemary, leaves coarsely chopped
Olive oil

Directions

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1. Season the racks liberally with salt and pepper. Using your hands, rub each rack with the garlic, the chopped rosemary, and a drizzle of olive oil. Place the racks, fatty side up, in a roasting pan and leave them at room temperature for an hour or so.
2. Preheat the oven to 400°F (204° C).
3. Roast the racks for about 20 minutes, until they’re nicely browned and have an interior temperature of 125°F (51°C) on an instant-read thermometer for medium-rare. Remove from the oven, cover loosely with foil, and let rest for about 10 minutes. Turn off the oven and place a serving platter in the oven to warm.
4. Transfer the racks to a cutting board and carve them by slicing between the bones. Arrange the chops on the warm platter and serve.

Hungry for more? Chow down on these:

Hazelnuts Crusted Lamb Chops from Purple Foodie
Mini Rack of Lamb with Lentils and Sauteed Garlic Spinach from The Kitchn
Lamb Loin with Artichokes and Red Wine-Kalamata Olive Sauce from Leite's Culinaria
Roasted Rack of Lamb with Parsley, Dijon, and Chives from Leite's Culinaria

Mafe | Senegalese Lamb Stew

Sean Timberlake — Thu, 03 Mar 2011 03:46:11 +0000

Adapted from Pierre Thiam | Yolele! Recipes from the Heart of Senegal | Lake Isle, 2008 | Serves 4

When it comes to mafe, a traditional stew from Senegal, there are very few absolutes. It’s typically made from lamb, mutton, beef, or chicken and vegetables stewed in peanut sauce, although the combination of veggies is variable–and arguable. Chef Thiam says the butternut squash is mandatory, whereas my cousin feels strongly about the presence of cabbage. What isn’t negotiable is the type of peanut butter, which is of major importance. It must be pure, all-natural peanut butter, the freshly ground kind where the oil separates and there’s no other ingredients besides peanuts, not even salt. The vegetables should be cut rather chunkily, lest they disintegrate completely in the stew. One last thing, something to teach your guests: The habanero peppers are left whole, the idea being that you can dab at them if you want to intensify the heat while you eat. For a more intense, ambient chile pepper presence, pierce the peppers before adding them to the stew.–Sean Timberlake

LC Authentic Experience Note: For a truly authentic mafe experience, ask your guests to take a seat on the floor and serve the stew and rice without plates and utensils, as is tradition.

Active time: 1 hour 15 minutes Total time: 1 hour 45 minutes

Mafe Recipe

Ingredients

| metric conversion

1 pound lamb stew meat, cut into 1-inch pieces
Few drops red wine vinegar
1/4 cup peanut oil, plus more for the marinade
2 small onions , diced
3 to 4 garlic cloves, crushed and peeled
2 heaping tablespoons tomato paste
1/2 cup hot water
4 to 5 cups water or beef, lamb, or chicken stock
1 bay leaf
1/2 pound butternut squash, peeled and cut into 1-inch chunks
1/2 pound mixed roots and tubers, such as turnips, potatoes, carrots, yuca, cassava, peeled and cut into 1-inch chunks
1 small head cabbage, outer leaves removed, cabbage cut into slender 1/2-inch wedges
1 to 2 habanero peppers, left whole
4 heaping tablespoon all-natural smooth peanut butter
Cooked white rice, for serving

Directions

1. To make the stew, toss the meat in a large bowl with several good shakes of vinegar with your thumb held over the bottle opening. Add a modest drizzle of olive oil and season with salt and black pepper. Add half the onions and garlic and set aside for 20 to 30 minutes.

2. In a large stockpot over medium-high heat, heat the peanut oil. Pat the meat dry, then sear on all sides until browned. Reduce the heat to medium. Add the remaining onion and garlic, and sauté just until they are softened but not browned.

3. Scrape the tomato paste into a small bowl and slowly add the 1/2 cup hot water. Stir the mixture into the pot and cook until the sauce thickens and oil glistens on the surface.

4. Add enough stock to cover the vegetables (about 4 cups, give or take) plus the bay leaf and bring to a boil. Reduce the heat to medium-low and simmer gently, partially covered, for about 30 minutes.

5. Add the remaining vegetables, nestling in the larger pieces, and the habanero and simmer until they are tender, about 20 minutes. Add stock if the vegetables are not fully covered. If some vegetables soften faster than others (the squash is likely to cook fastest, and the cabbage more slowly), remove them so they do not fall apart in the stew, and reintroduce them at the end.

6. Remove about 1 cup of the liquid and transfer to a small bowl. Add the peanut butter and stir to dissolve. Pour the mixture back into the pot and simmer 10 more minutes, until the sauce is smooth and thickened. The stew is ready at this point, but can be left to simmer longer to intensify the flavor, stirring in additional stock if the sauce tightens too much. Remove and discard the bay leaf. You can leave the habaneros in the stew but warn guests of their presence. Serve the stew over the white rice.

Hungry for more? Chow down on these:

Peanut Chicken Stir-Fry from Gluten Free Goddess
Spicy Peanut Butter & Pork Belly Sandwich from No Recipes
Turkey Saté with Spicy Peanut Sauce from Leite’s Culinaria
African Peanut Stew from Leite’s Culinaria

Lamb Chops with Cilantro-Mint Sauce

Diane Rossen Worthington — Wed, 11 Aug 2010 04:05:22 +0000

Seriously Simple | Chronicle, 2002 | Serves 4

Wolfgang Puck is a legend among food lovers and cooks. His food is always well thought out and tastes at least as good as it looks and sounds on the menu. Here is an adaptation of a lamb chop he made popular at his restaurants. The cilantro-mint marinade flavors the lamb chops and doubles as a finishing sauce for the grilled or pan-seared meat, lending a colorful finish to the plate. The clever cook could also use the marinade and sauce on grilled shrimp, scallops, or sea bass.–Diane Rossen Worthington

LC Weeknight Mayhem Note: This implausibly easy, elegant dinner is just as lovely if you forego the time-consuming marinade. Instead, just season the chops with salt and pepper before cooking and then drizzle the finished chops with the aromatic green-flecked sauce before serving. All you need to do is blitz the sauce in the blender while the chops are resting. It’s that simple. Honest.

Active time: 10 minutes | Total time: 30 minutes, not including marinating

Lamb Chops with Cilantro-Mint Sauce Recipe

Ingredients

| metric conversion

For the cilantro-mint marinade and sauce
2 teaspoons minced fresh ginger
1/4 cup packed fresh mint leaves
1/4 cup packed fresh cilantro leaves
1 tablespoon honey
1/4 cup rice wine vinegar
1/2 cup canola or other mild vegetable oil
Salt and freshly ground black pepper to taste
For the lamb chops
8 rib lamb chops, up to 3/4-inch thick
Fresh mint or cilantro leaves for garnish

Directions

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Make the cilantro-mint sauce
1. In a food processor fitted with the metal blade, combine all of the marinade ingredients and process until completely blended and smooth. Taste and adjust the seasonings accordingly.
2. Place the lamb chops in a resealable plastic bag and pour in 1/4 cup of the marinade. Turn the lamb in the bag to coat it evenly. Close the bag and refrigerate for at least 30 minutes or up to 4 hours, turning once or twice. Refrigerate the remaining unused marinade, er, sauce.
Grill the lamb chops
3. Place the lamb chops in a resealable plastic bag and pour in 1/4 cup of the marinade. Turn the lamb in the bag to coat it evenly. Close the bag and refrigerate for at least 30 minutes or up to 4 hours, turning once or twice. Refrigerate the remaining unused marinade, er, sauce.
4. Place the lamb chops on serving plates, criss-crossing the ends for a pretty presentation. Spoon the remaining refrigerated sauce over the top and garnish with mint or cilantro leaves.

Hungry for more? Chow down on these:

Lamb Chops with Pomegranate Plum Agrodolce from No Recipes
Moroccan Spiced Rack of Lamb from Jane Spice
Lamb Tagine in a Roasted Whole Pumpkin from Leite's Culinaria
Roasted Rack of Lamb with Parsley, Dijon, and Chives from Leite's Culinaria

Moghlai Lamb with Spinach

Madhur Jaffrey — Wed, 07 Apr 2010 04:15:00 +0000

From Curries to Kebabs | Clarkson Potter, 2003 | Serves 4

This classic Moghul lamb with spinach recipe is called paalag gosht. The only new ingredient that has been added over the centuries is probably cayenne pepper. The dish is also known as saag gosht. “Saag” could mean any green, whereas “paalag” is very specifically spinach. The spinach needs to be cut fairly small. To do this, hold a handful at a time in a tight wad and slice, crosswise, into fine strips. Serve with Indian breads or rice and perhaps a yogurt dish.–Madhur Jaffrey

LC Authentic Sides Note: So Madhur Jaffrey recommends Indian breads on the side of her Moghul lamb, meaning a sort of flatbread such as naan or roti. We’re working on recipes for those, but in the meantime, you could always swing by a local Indian foods store and pick up some frozen flat bread dough to keep in the freezer. Pillsbury even makes a version of them (we’ve only seen them in Indian markets to date), though we recommend sticking with a lesser known Indian brand. Just, you know, for the sake of authenticity.

Active time: 30 minutes | Total time: 1 hour, 45 minutes

Moghlai Lamb with Spinach Recipe

Ingredients

| metric conversion

1 1/4 pounds boneless lamb shoulder, cut into 1-inch cubes
4 teaspoons peeled and finely grated fresh ginger
7 garlic cloves, crushed to a pulp
2 tablespoons ground coriander
5 tablespoons corn or peanut oil
1 cup onion, sliced into very fine half-rings
1/2 teaspoon ground turmeric
3/4 to 1 1/2 teaspoons cayenne pepper
1 teaspoon salt
4 tablespoons plain yogurt
1 pound fresh spinach, washed and cut into fine ribbons (see head note)

Directions

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1. Put the lamb in a bowl, add the ginger, garlic, and coriander, mix well, and set aside for 30 minutes.
2. Pour the oil into a wide, nonstick, lidded pan and set over medium heat. When hot, stir in the onions, and fry them, turning the heat down as needed, until they are golden red and crisp. Remove the onions with a slotted spoon and spread them out on a paper towel, leaving as much of the oil behind as possible.
3. Reduce the heat to medium, and put in all the meat, together with its marinade. Add the turmeric, cayenne pepper, and salt, and stir for 1 minute. Cover and cook for 10 minutes, removing the lid occasionally to stir the contents.
4. Remove the lid and add 1 tablespoon of the yogurt. Cook, stirring, until the yogurt is absorbed. Add the remaining 3 tablespoons of the yogurt in this way, 1 tablespoon at a time. Then stir in the spinach.
5. Chop the fried onions and add these as well. Continue to stir until the spinach has wilted. Then cover the pan and cook over very low heat for 50 minutes, or until the meat is tender, lifting the lid to stir now and then. If the liquid seems to have dried up completely, add a few tablespoons of water at a time and cover again. The spinach should cling to the meat. Serve the Moghlai lamb at once.

Hungry for more? Chow down on these:

Mutton Curry in a Ground Chickpea and Coconut Gravy from Live to Eat.
Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce from Food Wishes
Senegalese Lamb Stew from Leite's Culinaria
Lamb Tagine in a Whole Roasted Pumpkin from Leite's Culinaria

Slow-Cooked Lamb Shanks in Pinot Noir

Jon Shook | Vinny Dotolo — Sat, 02 Jan 2010 06:00:56 +0000

by Jon Shook and Vinny Dotolo and Raquel Pelzel
from Two Dudes, One Pan
(Clarkson Potter, 2008)
Serves 4 to 6

JON: Braised lamb shanks in pinot noir is the kind of hearty winter dish that makes your whole house smell amazing. It’s great to make when you’re having friends over for dinner. For a side dish, I like to saute the same vegetables we use to cook the lamb—fennel, carrots, onions—and mix them into couscous.

VINNY: Jonny likes this with carrots, but I think he’s nuts; these lamb shanks way better without. It’s one of the few dishes that we part ways on! We both agree that it’s awesome with couscous or even Israeli (pearl) couscous, and I like it with cooked wheat berries, too.

Slow-cooked lamb shanks is the kind of food that tastes even better the day after it’s made. Make it one to two days in advance for the best flavor, or eat it the day you make it and hide the leftovers for a day or two.—Jon Shook and Vinny Dotolo

convert Ingredients
2 tablespoons olive oil
4 lamb shanks, 3/4 to 1 pound each
3 teaspoons kosher salt
One 28-ounce can whole tomatoes with liquid
1 yellow onion, finely chopped
1 fennel bulb, fronds and stalks removed, halved, cored, and thinly sliced
2 carrots, peeled and chopped into 1 1/2-inch lengths (optional)
4 garlic cloves, thinly sliced
1 lemon, halved
1 1/2 cups pinot noir
1 1/2 teaspoons finely grated peeled fresh ginger
2 cinnamon sticks
1 teaspoon whole coriander seeds
1 teaspoon fennel seeds
3 tablespoons unsalted butter
12 fresh mint leaves

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Directions
1. Preheat your oven to 300°F (150°C).

2. Heat the olive oil in a Dutch oven over medium-high heat. Sprinkle the lamb shanks with 2 teaspoons of the salt and brown in the hot oil on all sides. Remove the shanks to a plate and pour off any excess fat from the pan.

3. Pour the tomatoes into a large bowl and, using your hands, shred them into small pieces. Set aside.

4. Add the onions, fennel, carrots (if using), garlic, and the remaining 1 teaspoon of salt to the pot. Cook, stirring and scraping any browned bits off the bottom of the pot, until the garlic is lightly toasted, 3 to 4 minutes. Squeeze in the lemon juice from each half and toss the lemon rinds into the pot. Stir in the wine, tomatoes, and ginger, scraping any browned bits up from the bottom of the pot, and bring to a simmer; cook for about 3 minutes.

5. Stir in the cinnamon, coriander, fennel seeds, and 3/4 cup water, then add the lamb to the pot. Cover and braise in the oven until the lamb shanks are fork-tender and falls easily off the bone, about 3 hours.

6. Arrange the braised lamb shanks on a platter. Stir the butter into the pan juices and, once melted, add the mint. Pour the sauce over the lamb, discard the cinnamon sticks, and serve.