Mechoui Lamb

This makes for succulent, spice-crusted lamb that falls off the bone. Makes the whole house smell delicious too.

Ingredients
1 leg of lamb
70g butter
3 cloves of garlic
2 tea spoon cumin
1 tea spoon paprika
3 tea spoon coriander
1/4 tea spoon salt
ingredients

***

1. Pre-heat oven to 425F
Grind the spices and combine with the butter.
butter1

2. Crush the garlic and add to the butter. Mix until smooth and incorporated.
butter2

3. With a small sharp knife, make little incisions into the lamb all over, making little pockets.
meat1

4. Rub the butter mixture all over, making sure some goes into those pockets. Place on a grill in a roasting pan. Cover with aluminum foil.
meat2

5. Put in the oven. Bake for 10 minutes. Baste the meat and lower the oven to 315F. Cook for an other hour, hour and a half, basting every 30 minutes. The roast is done when the meat pulls easily from the bone (or starts to fall apart, if you have a boneless roast).
meat3

6. Slice and serve.
serve

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Garlic Lamb Shank over potatoes

An easy dish to throw together, warm and filling for winter. Might make the house smell like garlic.. but that’s not all bad is it?

Ingredients :
3 lamb shanks (thawed)
3-4 garlic cloves
1-2 sprigs of rosemary
2 table spoon olive oil
salt and pepper
about 1 bag of new or baby potatoes

ingredients

***

1. Pre-heat the oven to 350F.
Slice the potatoes into coins and cover the bottom of a baking dish.
slice

2. Meanwhile, combine the olive oil, garlic and rosemary in a small blender. Or a mortar and pestle, if you prefer.
garlic1

3. Process until the garlic is mostly gone into a paste.
garlic2

4. Lay the lamb on top of the potatoes. Brush with some of the garlic paste. Add salt and pepper.
shank1

5. Flip them and spoon the rest of the garlic paste over them. Add salt and pepper.
shank2

6. Cover in tinfoil and put in the oven for 2h.
cover

7. Remove from the oven. The meat should be pulling away from the bone.
Poke with a fork. if it’s still tough put it back for 30 minutes.
cooked

8. Plate. Use a slotted spoon for the potatoes.
Keep the bones (I throw them in a ziploc bag in the freezer) for making stock later.
plate

Lamb stock

A basic stock recipe that is very versatile. The same general recipe will work great with turkey or chicken carcasses as well.

Ingredients :
2 lbs of lamb bones (here : shoulder)
16 cups of water
1/4 cup apple cider vinegar
1 onion
2-3 sticks of celery
2 carrots
peppercorns (about half a tea spoon)
salt to taste
* any other vegetables you have that are starting to die in your fridge can be used here. I had some left over parsnips that made it in.
*any herbs you want to use. I had some parsley and watercress. They tend to make the stock cloudy but I don’t care.
ingredients

***

1. You’ll want to roast the bones if they didn’t cook along with their meat already. Pre-heat the oven to 375F.
bones

2. Roast them for 30 minutes or so.
cooked-bones

3. Put at the bottom of a large stock pot. Cover with the water and add the vinegar. Let stand (no heat) for about 30 minutes.
vinegar

4. Add the vegetables and peppercorns. Cut the vegetables coarsely, you’ll be discarding them at the end anyways.
stuff

5. Bring to a simmer (not a boil) and allow to cook for several hours. Add the herbs once the bone joints start falling apart exposing the marrow. (about 5-6 hours).
herbs

6. Allow the herbs to seep in for 20-30 minutes. Then strain everything, add salt, if you want to. Allow to cool fully. The fat will rise to the top and can be discarded. The stock will set into a gelatinous mass and can be kept in the fridge for about 3 days or frozen.
stock

Lamb stew

Delicious and minimal hassle. Though next time I would leave it uncovered to help reduce the liquid even more.

Ingredients
1 tea spoon coriander seeds
2 table spoons olive oil
2 lb cubed lamb
1/2 large red onion, chopped
2 cloves of garlic, minced
1 table spoon tomato paste
3 orange peel pieces
1/2 cup white wine
4 cups veal stock
1 tea spoon fresh grated ginger
2 oranges
salt and pepper
ingredients

***

1. In a small pan, dry toast the coriander seeds. Transfer to a mortar to cool then roughly break the toasted coriander apart.
toasted-coriander

2. In a large pot, warm the olive oil. Season the lamb cube with salt and pepper and color each side until golden brown. Work in batches.
brown-meat

3. Add the red onion and the garlic. Stir to have the onion absorb all the tasty bits at the bottom.
onions-and-garlic

4. Add the tomato paste then deglaze with the wine.
deglaze

5. Add the stock and the orange peels. Bring back to nearly boiling.
stock

6. Put the lamb back in the pot. Add the crushed coriander and the grated ginger. Bring to a boil then bring down to a simmer. I covered it at this point, but next time I would leave it uncovered. In either case it needs to cook for 1h30.
combine

7. A few minutes before the end of that 1h30, quarter the oranges and lightly oil them on all sides. Grill the quartered oranges.
grilled-oranges

8. Add the grilled oranges to the lamb and allow to simmer for a further 30 minutes,
add-orages

9. If the sauce if too liquid at the end of the cooking period, strain out the oranges and the meat.
strain

10. And bring the liquid to a boil to reduce it to your preference.
reduce

11. Them combine everything back together.
combine2

12. Serve with something to soak up the sauce (I used couscous).
serve