Looking for Good Lamb Recipes

Discussion in 'Food & Cooking' started by nhoj, Nov 16, 2013.

  1. nhoj

    nhoj

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    I am getting a Lamb in the next week and would like to know some very good recipes for the different cuts of lamb.

    Also is there any good Recipe Books out there on Lamb? 

    this is a new experience for us and we feel that we need to change our diet and have chicken, beef, lamb and pork. So we are going with all grass feed animals, NO GMO and any of the bad stiff any more.  
     
  2. ordo

    ordo

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    Hyderabadi biriyani.
     
  3. nhoj

    nhoj

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    You lost me here: Hyderabadi biriyani.
     
  4. ordo

    ordo

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    A classic Indian food. Not so complicated as it seems.

     
  5. nhoj

    nhoj

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    It look very good until they added rice, I do not like rice.
     
  6. ordo

    ordo

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    Tough customer.

    May be a braised lamb breast alla Gordon?

     
  7. french fries

    french fries

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    Ordo - that looks delicious. I don't think I've ever seen any lamb cut labeled "breast" here in the U.S. - mostly shoulder and legs. Suppose I could use those too but I wonder if it's possible to find that cut here - or if it's sold under a different name maybe? 
     
  8. teamfat

    teamfat

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    I like lamb curries, as well as slowly braised legs with lots of wine and garlic.  Rarely do rib chops, often shoulder steaks.

    mjb.
     
  9. kaiquekuisine

    kaiquekuisine

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    Lamb rack with couscous <-<

    Lamby rack with parsnip puree and kale <_<

    Teamfat you got me with the curry , just delicious
     
  10. french fries

    french fries

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    Ground lamb is also delicious. They make for very good "mediterranean" burgers... with a feta sauce and a slice of golden beet....

    Or Kefta... even on skewers: in a food processor, chop onions, shallots, garlic, coriander, cilantro, parsley, smoked paprika, cumin, mint, whatever you'd like... form little balls on skewers, grill, serve with pita bread, tzatziki, sliced tomatoes and sliced onions, roasted peppers etc...
     
  11. kaiquekuisine

    kaiquekuisine

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    I love kefta.... If you wish you can make the meat wrapped around sugar kane instead of skewered. The sweetness of the sugar kane , with the sour cream , yum. XD 
     
    Last edited: Nov 17, 2013
  12. french fries

    french fries

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    I had a sugar cane skewer for the first time the other day. I ordered from a Vietnamese restaurant and by the time I came home I forgot what I had ordered. There was a big piece of sugar cane with some sort of kefta around it... I thought for sure they'd messed my ordered. A few hours later I realized I had ordered "charbroiled pork with shrimp paste"... thinking the shrimp paste would be used to cook the pork with it.... but that's what it was! A shrimp "kefta" cooked on a piece of sugar cane. /img/vbsmilies/smilies/smile.gif

    I have to try that one day. It certainly looks really cool. 
     
  13. nhoj

    nhoj

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    You are making hungry for the lamb that I am getting.

    All I need to do is decide what cuts are best and what we need the most of, any ideal on this would help since this is our first lamb?
     
  14. kaiquekuisine

    kaiquekuisine

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    For a first time i would either get ground lamb , or shoulder steaks. 

    Racks can be difficult for a first timer.
     
  15. teamfat

    teamfat

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    Are you getting a whole lamb or just a side?

    mjb.
     
  16. french fries

    french fries

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    My favorite cut of lamb is probably the shoulder. Very flavorful. The equivalent of "chuck" for beef I believe? So basically treat it in a braise. The most annoying part about the lamb shoulder is that it's a pain in the rear to debone. But if you have a butcher, ask him to do it for you. You'll still have quite a bit of work if you intend to defat the meat - but you don't have to. 

    Then cut small pieces and braise them. 

    If you're interested I can post a recipe for M'Rouzia, a lamb tajine with honey. 
     
  17. ordo

    ordo

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    This is the best way we do lamb in Argentina. Al asador. Go to 1:11.

     
    flchefdave and kokopuffs like this.
  18. chicagoterry

    chicagoterry

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    FF--I don't know about the OP, but I would love to see your lamb tagine recipe.
     
  19. french fries

    french fries

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    @ChicagoTerry  I'll look up the recipe and post it. 

    @nhoj  another quick idea: cube some lamb shoulder meat, or leg of lamb. Toast some coriander and cumin seeds, grind them and mix them with lemon and olive oil, S&P. Marinate the lamb for an hour or so. Skewer and grill. I serve this with a lamb and chicken couscous. 


    @ordo  that looks fantastic. I would LOVE to grill meat like that. I'm not sure it's legal to make such a big fire in your backyard here southern california though... I'm going to try researching it. 
     
  20. french fries

    french fries

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    @ChicagoTerry  Here you go:

    Lamb M'rouzia: 

    1 lamb shoulder, deboned, defatted, cut into 4 or 5 pieces (about 2 lbs)

    2 Tb oil

    2 onions

    4 garlic cloves

    1 Tb butter (or smen)

    1 tsp ground ginger

    1 tsp turmeric

    1 pinch saffron

    1.5 Tb Ras El Hanout

    5 Tb honey

    5 oz raisins

    5oz almonds

    sesame seeds

    - in a just warm tajine dish (or braising dish), add oil+lamb+onions+garlic and slowly cook for 10mn. 

    - add the butter (or smen) + spices and cook 10mn, covered.

    - add water to 2/3 height of lamb pieces, cook for 1hr, covered.

    - add raisins + honey, cook for 20mn, uncovered if necessary to thicken the sauce.

     place meat in a serving dish, pour honey sauce with raisins over it, garnish with blanched/peeled/toasted almonds and sesame seeds.

    Here's a picture I took once before garnishing with the almonds and sesame seeds:

     
    Last edited: Nov 17, 2013