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Category: Guest Post

Lamb “Steak” with Winter Storage Vegetables

Lamb “Steak” with Winter Storage Vegetables

Lamb “Steak” with Winter Storage Vegetables

This is another guest recipe post from Chef Michael R. Murray of Part-Time Permies 


Choose a tender cut of lamb (rib chops, loin chops or top butt)

Marinate overnight with a small amount of fresh lemon zest, red onion/shallot slices, sprigs of thyme, bay leaf, and lightly salted and peppered.  Keep the marinade items large so you can remove them later for cooking and lightly coat the meat in vegetable or olive oil to help transfer flavor and begin a light cure.  A small dash of Worcestershire sauce or A1 can be added or even a sprinkle of Cajun seasoning based on your taste preferences.

When you are ready to cook the meat, you can either grill or sear in a heavy pan.  Re-season lightly with salt and pepper.   If you are grilling, make sure to remove as much marinating oil from the surface as possible to prevent flare ups and darkening.

Using a hot pan or grill cook until 120-125 degrees on an instant read thermometer to achieve a medium rare to medium temperature after resting the meat for a few minutes before serving.

If you are pan cooking you can remove excess grease and make a quick pan sauce with a touch of redwine or simply adding an ounce of butter and letting it brown.  When the butter smells nutty quickly add a dash of redwine or malt vinegar to the pan and take it off the burner.  Swirl the vinegar into the butter and pan drippings to create a quick and flavorful sauce.

Using your stored root vegetables or favorites like onions, beets, turnips, rutabaga, carrots, parsnips, potatoes, sun chokes, sweet potatoes or even squash prepare them in similar sized, large chunks of 1 in. or greater.  Remove the peel where dirty or tough and choose to leave some peels on if desired.  It doesn’t take more than a piece or two of a few varieties to end up with a large bowl of cut vegetables!

Keep tougher vegetables together separate from softer ones.  In a large bowl sprinkle vegetables with salt and fresh ground pepper.  Add a touch of fresh or ground herbs like thyme and rosemary some minced red onion or shallot if you are not also roasting onions in your medley.  Optionally, I like to add some rough-cut orange or lemon zest and mustard seeds or crushed coriander seeds.  Toss the vegetable and spices with olive oil and spread on sheet pans or baking dish.  Roast at 375 for tougher items or 400 for softer items until lightly browned on the edges and softened.

Re-toss the roasted vegetable and check seasoning.  Adjust if needed and add a few drops of honey if you want a sweeter flavor.  Hold until ready to serve and gently reheat.  Add fresh chopped herbs like parsley or dill if desired.  Great to serve warm with the grilled lamb!  Also nice as a chilled or room temperature “salad”.

Variations can also include adding some apples or pears, roasting Brussel sprouts along with items like pumpkin seeds, dried fruits or nuts, chunks of bacon or smoked meat to create complex flavors.  This recipe can be very adaptable for using whatever you have around the house and adding a few extras in spices or other vegetables and accompaniments to fit the season or dish.

Chef Michael R. Murray CEC

February 2017

 

Braised Lamb Riblets with Coconut Curry

Braised Lamb Riblets with Coconut Curry

Braised Lamb Riblets with Coconut Curry

This is a guest recipe post from Chef Michael R. Murray from the Part-time Permies website and YouTube channel.  Thank you chef!

Note:  Use up to 0.75-1 lb. raw weight of lamb riblets per person for an entrée as the bone and inedible portion is significant but will help flavor your curry!

Braised Lamb Riblets with Coconut Curry

2017-02-21
: 4

By:

Ingredients
  • 4 lbs. Lamb riblets/breast
  • 4 ea. Cloves garlic minced
  • 1 ea. Small onion diced
  • 2 ea. Small carrots cut in 1 in. pieces
  • 3 ea. Bay leaves
  • 2 ea. Big sprigs of fresh thyme (small amount of dry may be substituted)
  • 1 tsp. Coriander
  • ½ tsp. Cumin
  • ½ tsp. Red pepper flake or whole dried chili of choice
  • 2 Tbsp. Curry powder of choice (Jamaican, Madres, etc.)
  • 8 oz. Stock (chicken, vegetable or water)
  • 1 can Coconut milk
  • ¼ bu. Fresh Cilantro leaves and stems
  • ½ ea Lime-fresh squeezed juice
  • To Taste Salt
  • To Taste Pepper
Directions
  • Step 1 Cut the riblets into portion sizes of a few bones ea. Season with salt and fresh ground black pepper. Sear in a heavy bottom pan until top and bottom side are golden brown.
  • Step 2 Sweat the diced onion, garlic and pieces of carrot of a minute of two in the drippings until aroma develops.
  • Step 3 Add the curry powder, cumin and coriander stirring and cooking until they foam a little or “fry out” in the oil. Add a touch more cooking oil if needed.
  • Step 4 When the curry has incorporated into the oil and fragrant watch for it to begin to separate back out of the oil or about to stick and burn to the pan. Then add the water or stock.
  • Step 5 Add the chili, bay leaf, thyme and can of coconut milk.
  • Step 6 Adjust the liquid level to just barely cover the riblets and bring to a simmer before turning to a low heat.
  • Step 7 Cover the pot and let simmer on the stove or in a 325 degree oven until the riblets are tender (about 1hr-1.5 hrs.) Add liquid if is begins to run low.
  • Step 8 Once the meat is tender remove the bay leaf thyme stems and hot pepper.
  • Step 9 Adjust the seasoning with salt and pepper or even a small spoon of brown sugar.
  • Step 10 Add the chopped cilantro and squeeze of lime juice right before serving.

Be creative and adapt the recipe to your liking.  Add potatoes, root vegetables, tomatoes, sweet peppers or other items and make the braise into a stew.  Add more heat and chilies or remove them.  Add cardamom, turmeric, mustard seed/oil, or browning liquid as desired.  This is a simple Caribbean style recipe but can be adapted in many ways or prepared with SE Asian or Indian curries.

Recommended to be served with fresh steamed rice  (jasmine, basmati , or long grain)  yucca or starch vegetable to soak up all the flavors and juices.

Chef Michael R. Murray CEC

February 2017

Watch the video here: