This document provides recipes for three lamb dishes:
1) Brennan's of Houston's Braised Lamb Shank "Osso Buco" which is a hearty lamb dish braised with red wine, bourbon, tomatoes and fresh herbs and served with a mint sauce.
2) Weights + Measures' Grilled Lamb Chops and Roasted Garlic Polenta featuring lamb chops grilled and served with a creamy polenta.
3) Za'atar-Dusted Lamb Chops with Sour Cherry Glaze from Phoenicia Specialty Foods featuring lamb chops dusted with a aromatic za'atar spice blend and served with a sweet and tart sour cherry demi-glace.
This document provides recipes for three lamb dishes:
1) Brennan's of Houston's Braised Lamb Shank "Osso Buco" which is a hearty lamb dish braised with red wine, bourbon, tomatoes and fresh herbs and served with a mint sauce.
2) Weights + Measures' Grilled Lamb Chops and Roasted Garlic Polenta featuring lamb chops grilled and served with a creamy polenta.
3) Za'atar-Dusted Lamb Chops with Sour Cherry Glaze from Phoenicia Specialty Foods featuring lamb chops dusted with a aromatic za'atar spice blend and served with a sweet and tart sour cherry demi-glace.
This document provides recipes for three lamb dishes:
1) Brennan's of Houston's Braised Lamb Shank "Osso Buco" which is a hearty lamb dish braised with red wine, bourbon, tomatoes and fresh herbs and served with a mint sauce.
2) Weights + Measures' Grilled Lamb Chops and Roasted Garlic Polenta featuring lamb chops grilled and served with a creamy polenta.
3) Za'atar-Dusted Lamb Chops with Sour Cherry Glaze from Phoenicia Specialty Foods featuring lamb chops dusted with a aromatic za'atar spice blend and served with a sweet and tart sour cherry demi-glace.
This document provides recipes for three lamb dishes:
1) Brennan's of Houston's Braised Lamb Shank "Osso Buco" which is a hearty lamb dish braised with red wine, bourbon, tomatoes and fresh herbs and served with a mint sauce.
2) Weights + Measures' Grilled Lamb Chops and Roasted Garlic Polenta featuring lamb chops grilled and served with a creamy polenta.
3) Za'atar-Dusted Lamb Chops with Sour Cherry Glaze from Phoenicia Specialty Foods featuring lamb chops dusted with a aromatic za'atar spice blend and served with a sweet and tart sour cherry demi-glace.
Springtime means glorious weather, a fresh new bundle of produce
and lamb. For those of you who are a bit sheepish about the best way to cook this sweetly fragrant, earthy-flavored other red meat, here are three lamb recipes from local restaurants. Get cooking, chop chop!
BRENNANS OF HOUSTON
20 APRIL MAY 2016
WEIGHTS + MEASURES
BRAISED LAMB SHANK
OSSO BUCO Recipe by chef Danny Trace at Brennans of Houston The chefs at Brennans have many lamb recipes up their toques, which are served according to the season and occasion. Heres a big, meaty lamb dish that incorporates bourbon, mint and orange for a bright finish. 4 lamb shanks Creole seasoning to taste cup grapeseed oil 1 cup onion, medium dice cup carrots, medium dice cup celery, medium dice 6 garlic cloves 2 cups red wine 1 cup bourbon 1 cup tomatoes, diced (fresh or canned) 1 orange, sliced 2 sprigs fresh thyme 2 sprigs fresh oregano 3 bay leaves 8 sprigs mint leaves
6 cups lamb stock or water
1 tsp. granulated sugar Preheat oven to 325. Season the lamb with Creole seasoning and rub well. In a 12- or 14-inch cast-iron skillet add oil over medium heat and sear lamb on all sides. Add onions, carrots, celery and garlic. Stir all together and cook until vegetables are caramelized. Deglaze with red wine and bourbon. Turn heat off. Add diced tomatoes, orange, thyme, oregano, bay leaves, 4 mint sprigs and stock. Cover with foil and place in a 325 oven for 4 hours, or until meat is tender. Once meat is cooked, remove shanks from the pan and set aside on a large serving bowl or platter (covered to keep warm). Strain the remaining liquid from the pan into a saucepan and skim fat layer off of the top. Simmer over medium heat, skimming occasionally until liquid yields about 2 cups. Remove stems from the remaining mint and discard. Steep the mint leaves21 in the sauce just until A P R I L 45 M Aseconds), Y 2016 wilted (about then stir in METHOD:
sugar and strain into a serving container.
Plate each lamb shank and cover with a generous amount of the sauce. Serves 4.
GRILLED LAMB CHOPS
& ROASTED GARLIC POLENTA Recipe by Richard Kaplan, Weights + Measures Chef Richard Kaplan serves this sumptuous grilled lamb chop dish with creamy polenta at the restaurant on holidays and special occasions. 2 cups polenta 4 cups water tsp. salt 1 cup heavy cream 1 Tbsp. roasted garlic 2 Tbsp. unsalted butter salt and pepper to taste 8 lamb chops (1/2-inch thick) cut from lamb rack with bone attached, cleaned salt, pepper and granulated garlic to taste
For the polenta
Bring polenta, water and salt to a boil in a deep pan. Lower heat, cover and simmer for 6 to 8 minutes. Stir in cream, garlic and butter, salt and pepper to taste. Keep warm until lamb chops are grilled. METHOD:
For the lamb chops
METHOD:
Rub chops with salt, pepper
and granulated garlic. Heat a grill to high heat. Grill lamb chops for about 2 minutes and then flip the chops over and cook for another 3 minutes for medium-rare. To serve: Spoon a serving of warm polenta and two lamb chops on each plate. Garnish with parsley or rosemary. Serve immediately. Serves 4.
ZAATAR-DUSTED LAMB CHOPS WITH SOUR CHERRY GLAZE Recipe courtesy of Phoenicia Specialty Foods Zaatar is an aromatic spice blend in Middle Eastern cuisine that is typically made up of toasted white sesame seeds, ground sumac, thyme and salt.
Succulent lamb chops get a zesty punch
with the fragrant seasoning while pairing well with the sweet tartness of the sour cherry demi-glace. 2 lb. lamb rack (about 12 bones), trimmed French-style of excess fat 1 tsp. kosher salt 1 tsp. ground black pepper 1 tsp. zaatar spice 1 tsp. lemon zest 1 Tbsp. parsley leaves, minced 2 Tbsp. vegetable oil garnish of orange zest and fresh herbs Preheat oven to 375 while allowing lamb rack to come to room temperature, about 30 minutes. In a bowl, combine salt, pepper, zaatar, lemon zest, parsley and oil. Pat lamb of any excess moisture with a paper towel. Liberally rub the spice blend over the entire rack. Place lamb on a lightly oiled roasting pan and cook (bone-side down) for 15 minutes until medium rare (150155 degree internal temperature). Remove from oven and baste lamb rack with juices from the the roasting pan. Allow lamb rack to rest for 5 to 10 minutes. Slice lamb into two-bone chops. Arrange on a platter and liberally spoon sour cherry sauce (recipe to the right) over the lamb sections. Garnish with orange zest and herbs. Serves 4. METHOD:
PHOENICIA SPECIALTY FOODS
22 APRIL MAY 2016 PHOTOS COURTESY OF RESTAURANTS
SOUR CHERRY SAUCE
2 qts. lamb or beef stock
1 qt. red wine cup orange juice 1 fresh bay leaf 1 sprig each of thyme, rosemary, fresh lemongrass, tarragon 1 tsp. black peppercorns 1 tsp. coriander seeds 1 tsp. orange zest cup sour cherries, dried and pitted tsp. ground nutmeg 1 pinch ground cinnamon tsp. ground cumin 3 Tbsp. unsalted butter, cubed In a deep saucepan, combine stock, wine, orange juice, bay leaf, herbs, peppercorns and coriander seeds. Heat to medium simmer and allow liquid to reduce by half. Remove from heat and finely strain. Return to a low simmer and add orange zest, cherries, nutmeg and remaining spices. Whisk to incorporate. Continue to simmer until thickened. Remove from heat and melt butter into sauce until combined. Keep warm and reserve for lamb rack. METHOD:
