Epimeles

the Pence family cookbook

Recipes Tagged with “lamb”

Julia Child’s Cassoulet

main course french stew untested pork lamb

Ingredients

  • 2 1/2 lb. bone-in pork loin, excess fat removed (preferably marinated overnight)
  • 2 lb. or 5 c. dry white beans (in the US, Great Northern beans)
  • 1/2 lb. fresh pork rind or salt pork rind
  • 6-8 sprigs parsley
  • 4 unpeeled cloves garlic
  • 2 cloves
  • 1/2 tsp. thyme
  • 2 bay leaves
  • 1 lb. fresh, unsalted, unsmoked lean bacon (or very good, lean salt pork simmered for 10 minutes in 2 qt. water, drained)
  • 1 c. sliced onions
  • 2–2 1/2 lb. boned shoulder or breast of mutton
  • 4–6 tbsp. fresh pork fat, pork-roast drippings, goose fat, or oil
  • 1 lb. cracked mutton or lamb or pork bones
  • 2 c. minced onions
  • 4 cloves mashed garlic
  • 6 tbsp. fresh tomato purée, or tomato paste, or 4 large tomatoes, peeled, seeded, and juiced
  • 1/2 tsp. thyme
  • 2 bay leaves
  • 3 cups dry white wine or 2 cups dry white vermouth
  • 1 qt. brown stock or 3 cups canned beef stock with 1 cup water
  • salt and pepper
  • 1 1/2 lb. saucisse de Toulouse or other garlic-forward sausag
  • 2 c. dry white bread crumbs mixed with 1/2 c. chopped parsley
  • 3–4 tbsp. pork roasting fat or goose fat

Preparation

Bake the pork loin to an internal temperature of 175–180 degrees, and set it aside to cool. Reserve its cooking juices.

Place the beans into an 8 quart pot containing 5 quarts of water at a rolling boil. Boil for two minutes. Remove from heat and let the beans soak for 1 hour. The rest of the cooking should proceed as soon as possible after the soaking is completed.

While the beans are soaking, place the pork rind in a saucepan and cover with 1 qt. cold water. Bring to a boil and boil for one minute. Drain, rinse, and repeat the process. Then, with kitchen shears, cut the rind into 1/4" strips, and cut the strips into small triangles. Cover the rind again with 1 qt. water, bring to a simmer, and simmer slowly for 30 minutes. Set the saucepan aside.

Tie the parsley, garlic, cloves, thyme, and bay leaves in cheesecloth. Place the unsmoked bacon (or blanched salt pork), onions, the pork rind and its cooking liquid, and the herb bouquet into the kettle with the soaked beans. If you did not use salt pork so far, add 1 tbsp. salt. Bring to a simmer. Skim off any fat which might rise. Simmer, uncovered, for about 1 1/2 hours or until the beans are just tender. Add more boiling water during cooking, if necessary, to keep the beans covered. Season to taste near the end of the cooking process. Leave the beans in their cooking liquid until you are ready to use them, then drain, reserving the cooking liquid. Remove the bacon or salt pork and set aside. Discard the herbs.

Cut the lamb or mutton into chunks roughly 2" square. Dry each piece in paper towel. Pour a thin layer of fat into a heavy, 8-quart, fireproof casserole and heat until almost smoking. Brown the meat, a few pieces at a time, on all sides. Set the meat aside. Brown the bones and add them to the meat. If fat has burned, discard it and add 3 tbsp. more. Lower the heat and brown the onions lightly, about 5 minutes.

Return the bones and the lamb to the casserole and stir in the garlic, tomato, thyme, bay leaves, wine/vermouth, and stock. Bring to a simmer and season to taste with salt. Cover and simmer slowly, or in a 325-degree oven, for 1 1/2 hours. Then remove the meat to a dish; discard the bones and bay leaves. Remove all but 2 tbsp. fat and carefully correct the seasoning of the cooking liquid.

Pour the cooked and drained beans into the lamb cooking liquid. Stir in any juices you may have from roasting the pork. Add bean cooking liquid, if needed, until the beans are covered. Bring to a simmer and simmer 5 minutes, then let the beans stand in the liquid for 10 minutes. Drain the beans when you are ready for final assembly, again reserving the liquid.

Brown the saucisse de Toulouse, cut into lengths between 1/2" and 3" long (depending on size/preference) and drain on paper towels.

Cut the roast pork into 1 1/2–2" serving chunks. Slice the bacon or salt pork into serving pieces 1/4" thick. Arrange a layer of beans in the bottom of your cassoulet dish, then continue with layers of lamb, roast pork, bacon slices, sausage, and beans, ending with a layer of beans and sausage. Pour on the meat cooking juices, and enough bean cooking juice so that liquid comes just to the top layer of beans. Spread on the bread crumbs and dribble the fat over the top. You can set this aside until you’re ready for final cooking (about 1h).

Preheat your oven to 375 degrees. Bring the casserole to a simmer on top of the stove. Set it in the upper level of the oven. When the top has crusted lightly, after about 20 minutes, turn the oven down to 350 degrees. Break the crust into the beans with the back of a spoon, and baste with the liquid in the casserole. Repeat this process several times, as the crust re-forms, but leave a final crust for serving. If the liquid in the cassoulet becomes too thick, add a spoonful or two of bean cooking liquid. It should bake for about one hour.

Variations

You could use goose confit instead of the roast pork. Scrape the fat off, and cut it into serving portions, then brown it lightly in some of the fat from the package. Then arrange it directly in the final step.

If you have fresh goose, duck, turkey, or partridge, you can roast or braise it, carve it into serving pieces, and use it with or instead of the roast pork.

Ham hock or veal shank can be added to the simmer with the beans, then cut into serving pieces and added at final assembly.

Julia Child


Slow Roasted Lamb Shoulder with Homemade Harissa

main course chile french lamb mediterranean

Ingredients

  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 2 ounces ancho chiles (about 4) stemmed and seeded
  • 1 tablespoon smoked sweet paprika
  • 1 tablespoon lemon juice
  • 3 large garlic cloves, 1 clove mashed to a paste
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • One 3-pound lamb shoulder roast on the bone
  • 1 cup plain Greek yogurt
  • 2 tablespoons chopped cilantro
  • Freshly ground pepper
  • Lettuce leaves and warm naan, for serving

Preparation

In a spice grinder, finely grind the caraway, coriander and cumin seeds. In a microwave-safe bowl, cover the ancho chiles with water and microwave at high power for 2 minutes. Let cool slightly, then transfer the softened chiles and 2 tablespoons of the soaking liquid to a blender. Add the ground spices, paprika, lemon juice, the 2 whole garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the harissa until smooth.

Set the lamb in a medium roasting pan and rub 1/2 cup of the harissa all over the meat; let stand at room temperature for 2 hours or refrigerate overnight.

Preheat the oven to 325°. Add 1/2 cup of water to the roasting pan and cover the pan loosely with foil. Roast the lamb for 2 1/2 hours, adding water to the pan a few times to prevent scorching. Remove the foil and roast for about 2 1/2 hours longer, until the lamb is very brown and tender; occasionally spoon the pan juices on top. Let stand for 20 minutes.

Meanwhile, in a small bowl, combine the yogurt with the cilantro, mashed garlic clove and the remaining 2 tablespoons of olive oil. Season with salt and pepper.

Using forks or tongs, pull the lamb off the bone in large chunks. Using your fingers, pull the meat into smaller shreds and serve with the yogurt sauce, lettuce leaves, naan and the remaining harissa.

Food & Wine


Pastitsio

main course beef casserole greek lamb pasta pork

Ingredients

  • 1 lb. thick macaroni
  • 7 tbsp olive oil
  • 2 vegetable stock cubes (optional)
  • 1 lg. onion, finely chopped
  • 1 lg. clove garlic
  • 2 lb. minced meat (half pork and half beef, or lamb, etc.)
  • 2 tsps dried mint, rubbed
  • 1 tsp oregano
  • Freshly ground pepper
  • 1 cup pureed tomatoes
  • 1 tsp tomato paste
  • 1 cup hot water
  • 1 tsp sugar
  • ½ tsp cinnamon
  • 1 cup fresh flat leaf parsley, chopped
  • 1 heaped tbsp butter
  • 1 egg
  • 1 cup grated Halloumi (or other dry, hard) cheese

For the white sauce:

  • 8 cups milk scant
  • ½ c. corn flour
  • 1 tsp salt
  • 1 egg, lightly beaten
  • 1 tbsp finely chopped parsley
  • 1 tbsp butter
  • 3 tbsp breadcrumbs
  • 3 tbsp grated cheese
  • zest of 1 lemon

Preparation

Macaroni:

Grease a shallow baking dish (15x13"). Break the macaroni in half (this will enable you to arrange the cooked pasta better in the baking dish later). Add macaroni to a large pan of boiling water, together with 1 tbsp olive oil, 1 tsp salt and 1 vegetable stock cube (optional). Boil, uncovered, until al dente. Drain and rinse under cold water. Drain well and put aside in a bowl. Add 1 tbsp butter to the pasta, 3/4 cup of your grated cheese, the beaten egg and 1tsp dry mint. Mix well and set aside.

Meat Sauce:

Heat the rest of your oil in a large frying pan; add your chopped onion and garlic and cook until soft. Add the mince and cook until well browned. Add the pasata and the tomato paste, the sugar, oregano, dried mint, cinnamon, the stock cube dissolved in 1 cup of hot water, the salt and the freshly ground black pepper. Towards the end, add the parsley and remove from the heat.

White sauce:

Dissolve your corn flour in 1 cup of milk, then and1 tsp salt. Add the egg (lightly beaten), and the finely chopped parsley and lemon zest. In a big non-stick pan add the remaining 7 cups of milk and bring almost to the boil. Gradually whisk the dissolved corn flour and egg mixture into the hot milk, stir well over the heat until the mixture boils and thickens; mix until smooth and remove from heat.

Next steps:

Add half of the macaroni into your greased dish. Top the macaroni with the meat sauce and spread evenly. Add rest of the pasta over meat sauce. Pour over ¾ of the white sauce and use a fork to make sure that some of the white sauce goes through the pasta to the base of the dish. Now add the rest of the white sauce and smooth the surface, then sprinkle the breadcrumbs and cheese on top. Spread several nobs of butter equally along the surface of the dish.

Bake uncovered at 350 degrees for 1 hour, or until golden brown. Leave to stand for 15 minutes before serving.


Dijon & Herb Crusted Rack of Lamb

main course lamb

Ingredients

  • 1 rack of lamb
  • 1½ tablespoons olive oil
  • Kosher salt & freshly ground black pepper
  • ½ cup panko breadcrumbs
  • ¼ cup grated Pecorino Romano cheese
  • 1 tablespoon chopped flat leaf parsley
  • 1 teaspoon chopped fresh thyme leaves
  • ½ teaspoon chopped fresh rosemary leaves
  • 2 tablespoons Dijon mustard

Preparation

Heat a heavy skillet over high heat. While it’s heating, rub rack of lamb with 1 tablespoon of olive oil and season generously with salt and pepper. When the pan is sizzling hot, sear lamb until golden brown on all sides, about 6 minutes total. Place browned lamb on a cutting board to rest until completely cool, about 30 minutes.

Preheat oven to 450 degrees F.

In a small bowl, stir together breadcrumbs, cheese, parsley, thyme, rosemary, and remaining ½ tablespoon olive oil; mix well. Spread mixture on a plate. Coat cooled lamb with Dijon mustard then roll in seasoned bread crumbs. Press crumbs evenly into lamb, creating a nice, thick coating.

Place lamb on a rimmed baking sheet, and roast until an instant-read thermometer inserted into the thickest part of the meat registers 120 degrees F, approximately 20 to 30 minutes. If the crust looks like it’s getting too dark toward the end of cooking, loosely tent with foil.

Remove lamb from oven and rest on a cutting board for 10 minutes before carving into chops and serving.

D’Artagnan


Cocoa-Dusted Lamb Chops with Pumpkin Quinoa Cakes

main course lamb pumpkin quinoa

Ingredients

Pumpkin Quinoa Cakes

  • 1 cup pumpkin, cooked
  • 1 1/2 cups quinoa, cooked
  • 1/2 cup sautéed onion
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt (to taste)
  • 1 tablespoon fresh chopped thyme
  • 1/2 cup buttered breadcrumbs

Lamb

  • 4 lamb chops
  • 1 tablespoon dark chocolate powder
  • 1 tablespoon onion powder
  • 1 tablespoon white pepper
  • 2 tablespoons kosher salt
  • 1/2 cup olive oil
  • 1 tablespoon smoked paprika

Preparation

Pumpkin Quinoa Cakes: Combine all ingredients in a bowl and mix thoroughly. Pat out 1/4 cup of mixture into a patty and dear on both sides in about two tablespoons of oils until seated & heated through on both sides.

Lamb: Combine all ingredients in a bowl and mix until combined. Add chops to the mixture and let marinate overnight. Roast in the oven until desired internal temperature is reached (about 120 degrees because of thinness).

Edible Nashville


Barbacoa Goat or Lamb

main course goat lamb mexican

Ingredients

  • 4 guajillo chiles
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground cloves
  • 10 allspice berries
  • 1/3 cup Mexican oregano
  • 12 sprigs fresh thyme
  • 6 garlic cloves
  • 1 onion, roughly chopped
  • 1/3 cup cider vinegar
  • 1 (12-pound) goat, quartered or 1 (6 to 8-pound) lamb shoulder
  • Salt and pepper
  • 1 (2-pound) package dried avocado leaves (we substituted banana leaves)

Preparation

Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth Push mixture through a sieve, season goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated. Preheat the oven to 325 degrees F. In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours.

Food Network


Broiled Lamb Chops with Mint Chimichurri

main course lamb mint

Ingredients

  • 3/4 tsp. cinnamon
  • 4 (1" thick) lamb shoulder chops
  • 1 to 2 garlic cloves, pressed
  • 2 c. flat-leaf parsley including trimmed stems
  • 2 c. mint including trimmed stems
  • 1/3 c. distilled white vinegar
  • 1/2 c. extra-virgin olive oil
  • 1 small package frozen peas
  • 3 tbsp. water
  • 2 tbsp. unsalted butter

Preparation

Add sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl. Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.

Preheat broiler. Stir together cinnamon and 1 1/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once or twice, 8 to 10 minutes total for medium-rare.

Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.

Gourmet, November 2009


French Lamb Stew

main course lamb stew untested

Ingredients

  • 6 shallots (3 whole, 3 chopped)
  • 3 whole cloves, stuck into 3 shallots
  • 1 carrot, peeled
  • 2 celery stalks
  • 6 peppercorns
  • 3 bay leaves
  • 3 cups chicken stock
  • 2 pounds lamb steaks, cubed
  • 2 tablespoons butter
  • ¼ teaspoon sugar
  • 1 tablespoon flour
  • ½ cup Crème Fraiche
  • ½ cup dill, chopped
  • 6 ounces white corn, cooked

Preparation

Place 3 clove studded shallots, carrot, celery, peppercorns, bay leaves and stock in heavy saucepan. Simmer 10 minutes, add the lamb and cook for 2 hours. Discard vegetables and spices. Reserve lamb and stock. In saucepan on low heat, sauté 3 chopped shallots in butter. Stir in sugar and flour. Remove from heat, add reserved stock and stir. Return to heat and stir constantly while adding Crème Fraiche. Fold in lamb cubes and ½ pkg. chopped dill. Season with salt and pepper. Serve over corn. Garnish with remaining sprigs of dill.

Fresh Herbs


Reverse Sear

main course lamb steak

This isn’t a recipe, but a catalog of times and internal temperatures for the reverse sear method. Preheat the oven to 250F, and take the piece of meat to the internal temperature specified. Then sear it off in as hot a skillet as you can get with a bit of vegetable oil.

  • Ribeye, Cowboy Ribeye, Côte à l’os: 115F for medium-rare, 110F for rare, 105F for blue-rare, 1 minute per side sear
  • Lamb: 125F, 2 minutes on the fat cap

Crispy Lamb With Cumin, Scallions and Red Chilies

main course chinese lamb

Ingredients

  • 1 tablespoon egg white
  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon black pepper
  • 1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches
  • 3 tablespoons vegetable oil
  • 2 tablespoons cumin seeds, lightly cracked in a mortar or grinder
  • 2 tablespoons whole dried red chili peppers, about 2 inches long
  • 4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
  • Sesame oil, for seasoning

Preparation

1. In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.

2. Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)

3. Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chilies and stir-fry a few seconds until cumin seeds start to pop. Press chilies against sides of wok to char their skins.

4. Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.

New York Times