a dish of lamb
FOR SOME CHEFS AND THEIR CUSTOMERS, LAMB IS A MUST-HAVE ON THE MENU.
What is it about lamb that attracts such fiercely loyal fans? The rich, addictive flavor has much to do with it,
as does the fact that it’s a somewhat out-of-the-ordinary protein. Whatever the reason, it’s hard to know who
likes lamb the most—the chef who lets his creative juices flow or the diner who enjoys the end result.
BY KAY ORDE
RED WINE POACHED
RACK OF LAMB
Daniel J. Scannell, CMC / Executive Chef
Oak Hill Country Club / Rochester, N. Y.
YIELD: 8 SERVINGS
4 shallots, sliced thin
3 garlic cloves
2 T. unsalted butter
1 sprig fresh thyme
1 sprig fresh rosemary
2 qts. Cabernet Sauvignon
6 juniper berries
4 cardamom pods
2 T. sea salt
1 bay leaf
2 American lamb racks, frenched
METHOD: In large saucepot, gently saute
shallots and garlic in butter. Add thyme,
rosemary, wine, juniper berries, cardamom
pods, salt and bay leaf; bring to a gentle
simmer. Add lamb racks; gently poach for
15 minutes. Remove; let rest for 15 minutes.
Recipe is courtesy of the American Lamb Board.
LAMB TACOS WITH
Jason Ziobrowski, CEC / Corporate Chef / East
Coast / Indian Harvest / Bemidji, Minn.
YIELD: 75 MINI TACOS
2 cups water
8 oz. Indian Harvest Greenwheat™ freekeh
3 T. olive oil
½ cup finely diced red onion
1 T. minced garlic
½ lb. ground lamb
1 t. ground cumin
2 t. chili powder
¼ cup chiffonade fresh oregano
¼ cup chiffonade fresh mint
75 mini corn tortilla shells
2 cups slaw (recipe follows)
Greek yogurt, as needed
METHOD: Bring water to a boil; add freekeh.
Bring back to a boil; reduce heat. Simmer
covered for 20 minutes. Chill immediately.
In large skillet, heat olive oil. Add onion
and garlic; saute until onion is translucent.
Add lamb; saute and cook completely, 5-10
minutes. Add chilled cooked freekeh, cumin,
chili powder, oregano and mint. Mix well.
Spoon ½ oz. taco filling into each mini taco
shell. Top with slaw. Serve with yogurt.
2 cups finely shredded green cabbage
½ cup thinly sliced red onion
½ red jalapeño, halved, seeded, julienned
1 green jalapeño, halved, seeded, julienned
½ cup julienned sun-dried tomato
½ cup julienned kalamata olive
2 oz. feta cheese, crumbled
Salt, to taste
METHOD: Mix together cabbage, onion,
jalapeño, sun-dried tomato, olive, feta and
juice from limes. Salt, to taste. Let stand for
about 15 minutes to incorporate all flavors
and wilt cabbage.
LAMB STEW WITH PESTO
John Bubala / Adjunct Instructor / Kendall College
YIELD: 4 SERVINGS
2 lbs. lamb stew meat, cut in ½-inch cubes
1 bottle dry red wine
6 garlic cloves, crushed
2 fresh thyme sprigs
4 fresh rosemary sprigs
1 whole bay leaf
10 whole black peppercorns
6 cups beef, chicken or lamb stock
2 medium carrots, split lengthwise, ½-inch cut
1 large Spanish onion, ½-inch diced
2 celery stalks, split lengthwise, ½-inch cut
½ lb. fresh basil, rough chopped
1 T. grated Parmesan
1 T. toasted pine nuts
3/4 cup olive oil
3 T. unsalted butter, divided
2 Idaho potatoes, cooked, hot
½ lb. fresh arugula
3/4 cup salad dressing
Salt and pepper, to taste
1) Combine lamb, wine, garlic, thyme, rosemary,
bay leaf, peppercorns, stock, carrots, onion
and celery in bowl or pot for 4-6 hours.
Lightly season with salt; cook in 300ºF
preheated oven, covered, for 2½- 3 hours.
2) Combine basil, Parmesan, pine nuts and
olive oil in food processor, or chop by hand
until medium-smooth paste achieved.