Epsidode 159: Lamb

Stuffed Lamb Breast
Apricot Glazed Rack of Lamb
Herb Crusted Rack of Lamb
Braised Lamb Shanks with Garlic-Herb Paste
Baked Lamb and Eggplant with 3 Cheeses

STUFFED LAMB BREAST

1 breast of lamb
¼ of a bottle of dry white wine

Stuffing
1 teaspoon lemon zest - (5ml)
2 sprigs of fresh thyme, chopped
2 cloves of garlic, chopped
½ cup chopped bacon - (125ml)
½ cup of pine nuts
¼ cup breadcrumbs - (60ml)
1 egg
2 ½ cups of spinach, steamed briefly - (500grams)

Preparation 25min Cooking time 3hrs

Blanch the fresh spinach in a pot of boiling water and refresh in an icebath. Squeeze out the water from the spinach and dry it with a clean towel. Chop the spinach and place in a bowl.

Fry the bacon for 2 minutes over medium to high heat. Add the pine nuts and let sauté for another 2 minutes. Transfer bacon and pine nuts onto a paper towel to drain and cool.

Chop the bacon and toss it in the bowl of spinach. Add the pinenuts and fresh breadcrumbs. Whisk the egg and add it to the stuffing

Open the lamb and flatten. Add a spoonful of the stuffing at the end of the breast and roll it up using plastic wrap for assistance. With butchers twine, truss the package so that it stays securely closed.

Place the roll in a casserole dish and add your wine. Place the roll in a casserole dish and add the wine. Cover and cook in the oven for 20 minutes at 450°F. Then turn the temperature down to 250°F and let cook for 2 more hours.

Let the meat rest for 15-25 minutes after it has finished cooking. When ready to serve, plate lamb with mashed potatoes and baby carrots. Drizzle pan juices over top and garnish.
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APRICOT GLAZED RACK OF LAMB

1 rack of lamb
2 tablespoons of olive oil ( 30 ml)
Salt and pepper to taste
Paprika to taste
1 cup apricot preserves - (250ml)
1 cup of water - (250ml)
4 cloves of minced garlic
Juices of 1 lemon
Salt & pepper
1 tablespoon of butter
Paprika
2 thick Keriting chiles, stemmed, seeds removed, then minced
2 thin Keriting chiles, stemmed, seeds removed, then minced

Preheat the oven to 475 F

Rub the rack of lamb with 1 tablespoon of olive oil and season with salt & pepper & paprika. Heat the remainder of the oil in a skillet. Place the rack fat side down and sear until the meat is nicely browned.

For the apricot glaze, add the apricot jelly to some hot water in a pan, allowing it to dissolve. Add the cloves of minced garlic, the freshly squeezed juice of 1 lemon, butter, and add the chopped chiles. Let this reduce to a thick sauce. It should easily coat the back of a spoon. Brush the glaze over the seared rack of lamb. Place the rack back in the skillet and roast in the oven for 15 minutes. Baste glaze on appropriate rack once more during roasting. Let the meat rest for 10 minutes before serving.
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HERB CRUSTED RACK OF LAMB

2 tablespoons olive oil - (30ml)
3 tablespoons freshly chopped Thyme - (45ml)
3 tablespoons freshly chopped Rosemary - (45ml)
3 cloves of garlic, minced
3 tablespoons olive oil - (45ml)
Salt & pepper

Sauce
2 cloves of roasted garlic
½ cup red wine - (125ml)
½ cup lamb stock - (125ml)
2 teaspoons grainy mustard - (10ml)

Preheat the oven to 475 F

Rub the rack of lamb with 1 tablespoon of olive oil and season with salt & pepper. Heat the remainder of the oil in a skillet. Place the rack fat side down and sear until the meat is nicely browned.

Combine the fresh thyme and rosemary, minced garlic, 3 tablespoons of olive oil, and seasoning with salt & pepper. Generously lather the rack in the herb crust mixture. Cover the tips where the bones are in aluminium foil.

Remove cooked rack from pan and allow juices to reconstitute.

Meanwhile, combine the 2 cloves of minced garlic, ½ cup red wine, ½ cup lamb stock, and the 2 tablespoons of grainy mustard in a small bowl and mix this sauce. Pour over the rack and enjoy
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BRAISED LAMB SHANKS WITH GARLIC-HERB PASTE

4 meaty Lamb Shanks
4 tablespoons of olive oil
6 Anchovy fillets packed in salt
1 shallot, peeled and halved
20 Garlic cloves, peeled
Fresh Rosemary leaves from 3 sprigs
2 tablespoons chiffonade of Mint, packed
¼ cup of dry white Wine, plus 3 tablespoons
Salt and pepper to taste )

Place your anchovy fillets in water and allow them to soak for 5-10 minutes. Pat them dry.

Season the shanks with salt and pepper. Heat two tablespoons of olive oil in a large skillet and sear the shanks until they are nicely browned - approximately 8 minutes per side. Remove them from the skillet and set aside.

Place the dried anchovy fillets in the blender or mini food processor with the garlic, shallots, rosemary leaves, and mint. Blend until it is almost smooth. Gradually add the wine and 2 tablespoons of oil until the mixture forms a paste. Season the paste with salt and pepper.

Place some of the paste into the lamb searing skillet and heat for 2 minutes. Stir continually. Place the seared lamb back into the skillet. Cover and reduce the heat to very low and cook slowly for 2 ½ hours. Flip the shanks every 30 minutes and add more wine if the pan becomes dry.

Plate the lamb temporarily and pour the pan juices into a bowl or measuring cup. Place the juices into the freezer for five minutes. Using a spoon, remove the fat from the top of pan juices.

Place the juices back in the skillet and add the remaining 3 tablespoons of wine. Add 2 tablespoons of water and reduce this liquid for approximately 10 minutes. Place the shanks back into the skillet along with any juices that may have accumulated on the plate. Cook for 5 minutes until heated through and serve hot.

Yield: 6 servings
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BAKED LAMB AND EGGPLANT WITH 3 CHEESES

3 pounds of eggplant, peeled and cut into ½ inch thick slices. (1500grams)

Meat Sauce:
2 tablespoons olive oil - (30ml)
3 large yellow olive oil
2 pounds ground lean lam - (1000grams)
3 cups canned chop, plum tomatoes (Roma) - (750ml)
3 tablespoons tomato paste - (45ml)
6 cloves of garlic, finely minced
2/3 cup of red wine - (150ml)
1 tablespoon dried oregano - (15ml)
1 bay leaf
1 teaspoon balsamic vinegar - (5ml)
¾ cup chopped fresh flat leaf parsley - (175ml)
1 tablespoon ground cinnamon - (15ml)
Pinch of ground cloves or allspice
3 tablespoons of Olive oil - (45ml)
2 cups of grated mozzarella, parmesan and ricotta combined

Sprinkle the eggplant slices in a colander and let drain for an hour.

Meat sauce:
Heat the olive oil in a large skillet. Add the onions and sauté until they are tender. Place the ground meat and stirring frequently, cook until the meat begins to brown. Add the tomatoes, minced garlic, red wine, oregano, parsley, cinnamon, all spice, the bay leaf and a pinch of balsamic vinegar. Season with salt and pepper. Simmer over low heat for 45-50 minutes until the sauce has thickened and most of the liquid has evaporated.

Preheat oven to 400°F

Rinse the eggplant in cold water and place on a clean towel. Carefully pat dry and place on a baking sheet. Brush tops with olive oil and roast in the oven for 8-10 minutes. Flip the eggplant, brush the other side with oil and bake for another 8 minutes. The eggplant should look translucent and have a golden hue. Place them on a paper towel to drain.

Lower the oven to 350°F.

In 8 ramekins, brush olive oil then sprinkle ¼ cup of bread crumbs on bottom layer. Place a layer of eggplant on top of the breadcrumbs. Spoon the meat on top and add another layer of eggplant. .

Top with more breadcrumbs and finally the cheese mixture. Take these to the oven and bake for approximately 40min, until the top is golden brown. Let cool off for 15min, then enjoy.

Yield: 8 Servings
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Recipe courtesy of Chef Caroline McCann-Bizjak