Recipe Round-Up: Lamb

April 21, 2011

I had planned on cooking this leg of lamb for easter because path mark had them for 3.99/lb.  My parents didn’t want a free roast because they are crazy and I have a whole leg sitting in the freezer taunting me.  Now I’m hungry for lamb and looking at recipes.

By the way, if anyone knows how/why the sell by date on vacuum sealed leg of lamb is weeks in the future, please comment because it creeps me out a bit.

A cut that doesn’t show up often, the breast.

A number of leg of lamb recipes. Bittman also explains what those completely cleaned shank bones are about.  Coming from the whitest of white towns, this was interesting to me because I had no idea what those things were about.

A Paula Wolfert recipe (with 2,000 ingredients of course.)  Works well with shanks instead of shoulder.  I think the sausage is optional. Interesting that in the 1980’s the NZ imported lamb was “the good stuff” and now recipes advise against it (because its cheaper and recipes hate cheap skates).  Appears in a varied form in her book.

Shanks.  Wine + Stock + Spice.  If you don’t have quatre epices, just hit them with salt and pepper and a pinch of nutmeg and cinnamon.

If you have the money, rack of lamb is always a winner.  This one is from the Les Halles Cookbook.

And the chops.


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