I love love love lamb! And duck! And boar! And! Well....pretty much everything except for sea urchin :)
Eating sea urchin was an interesting experience. Because even though it tasted vile, it flooded me with sense memory of playing in tide pools as a kid.
I had the same opinion about sea urchin until a handful of sushi places surprised me. Most times, I'm disappointed to see it show up in the sushi boat but a few places must've had extra fresh sea urchin or something because when it's good, it's amazing :)
I've had sea urchin in one of the best sushi restaurants in NYC. That was the only time it was tolerable. For me, it's a texture thing. Something about the texture really creeps me out. *shiver*
Note, this was the place with the fish soup that was tiny baby fish gently boiled in the water they lived in. That was great. Not so much the sea urchin.
I have a very broad palette. Pretty much the only foods I don't like are sea urchin and natto.
Sounds very, very yummy!
Now what I like to do best of all with lamb is roast a leg of it so that the middle is rare (first making little slits and inserting garlic slivers and rosemary). Then I make a broth with the bone, and then I make a wildly wonderful spicy stew with some new lamb kabobs and the broth.
Quinoa Is fantastic when done right. I however am timid to try making it again, as I screwed it up bad.
I used a well made portion though, leftover, to make a FANTASTIC Greek salad. Quinoa really is miracle food. :)
I did it badly the first time, so I understand. I suspect that the secret may be to cook it thoroughly first before trying to incorporate it.
I too have always hated the taste of lamb and duck and "gamey" meats: veal is delicious but I won't eat it for humane reasons. But your description is AWESOME and I think I'll try it, especially since it seems like it took not much more than half an hour. My kind of meal: toss it all in, forget it, wait for the ding!
The pressure cooker is an amazing invention. I have one of the new electric ones that sits on the counter like a slow cooker and makes food magic.
It's taken me a while to get used to the stronger tastes, but now that I have learned, it's been worth it.
My mother cooked lamb chops fairly often, but she always drowned them in mint jelly. I hate mint jelly. Therefore I never did like lamb chops.
The way you describe the lamb stew, I think maybe it's time to do some gastronomical expermentation. :)
I was very pleased with the results.
Mint jelly that is made at home and served on the side can be a marvel. Bottled jelly slathered all over the chops is a sin.
Duck is actually pretty easy, if my fiancee is to be believe (and worth it). Potatoes roasted in duck grease are also divine.
The trick with lamb is that larger pieces are often filled with fat and silver skin, and have to be trimmed. That's a bitch. Worth it, but a bitch. Lamb also benefits from brining.
oh no! I think lamb needs to be cooked with that fat for flavor and then you can eat around the fat later if you're trying not to eat fat. I once decided to trim my lamb chops in an effort to be healthier and they came out tough and a little dry. Ever since then, I do not trim until after it's been cooked.
No worries, I'm not going to pre-trim them EVER.
I'm thinking leg-of-lamb size. Chops are one thing, but when it's a few inches thick, cutting around the fat can be a pain.
Especially if it's a cheaper piece of lamb.
I'll have to keep brining in mind for the next time. And may give duck a try.
We've associated it with poultry. We must expand our horizons.
Cooks Illustrated recommended brining.
Keep in mind - when I talk about trimming the lamb, I'm talking with a leg roast. Trust me, those things are a BASTARD if you don't.
I will definitely keep it in mind, thanks.
the hardest part is not having it come out greasy, which it can be if it's over cooked
2011-08-05 03:12 am (UTC)
Re: Duck is fairly easy...
How funny. Ferrett literally just said that he likes duck unless it's greasy. And then I clicked on this comment!
I have some lamb stew meat in my freezer now waiting for some time when I can simmer for a long time. I have a pressure cooker but I'm still afraid of it and I've never tried using it for meat. But you make it sound so easy and so fast that I might have to give this a try. Thanks!
OMG, I love the pressure cooker so much! I'm lucky to have been given an electric one for Christmas and spent two weeks cooking with it from a cookbook. Now I'm comfortable enough with the cooking details to go "off book" and make stuff up.
But having lamb stew meat rendered tender in 8 minutes of cooking time? Priceless.
I have a marvy recipe for slow-cooked middle eastern style lamb. If you'd like, I'd be happy to pass it along. :D
Your stew sounds gorgeous!
I haven't cooked a lot of lamb myself, but that's mostly because of budget. A friend of mine does a terrific lamb stew with tomatoes, garlic, and rosemary and serves it over basmati rice. My mother browns ground lamb with lemon juice and cinnamon and mixes it with rice - also very yummy. (That's supposed to be a grape-leaf stuffing, but we decided long ago that the grape leaves are fiddly and not worth the bother.)
Dolmas! I do love them.
For some reason I don't care for the idea of lamb and tomatoes as a combo. Can't explain it, but I think it's mostly a mental abstraction and I should actually try it.
I don't think lamb and tomatoes always work together, but the garlic and rosemary sort of bridge the gap to create something unusual and tasty.
I will try to push past my hesitation!
Funny how our childhood menus can shape us. I grew up eating lamb all the time, but not pork (bacon, yes; ham, yes; pork, not so much). It took me a little work to incorporate that.
Your stew sounds lovely. Another thing I wouldn't have thought of, though thinking about it I couldn't say why. I guess I just didn't grow up with a lot of cardamom.
It really was just a pinch. I didn't grow up with any of it either - didn't know what it was back then. It was more opening the spice drawer and wondering, hmm, what to toss in...
That's more or less how I add spices as well: I think about adding something, sniff it, make a decision. With cardamom, I just don't think of adding it in the first place, even though it's there.
I think I need to go on an olfactory tour of my own spice rack.
I have a phenominally easy duck recipe; I'll fwd it once I get to my computer.
good on you for trying lamb! Sounds faboo!
Thanks in advance for the duck recipe!
Do yourself a favor and cook duck. Even if you just get a breast, cook it. It's not hard and it's my very favorite fowl. Just score the skin, cook the crap out of it in cast iron till it's nice and crispy, flip it and pop it in a hot oven for a few minutes. You can eat duck medium without any concern. Tastes like a good steak with perfect chicken skin on it. And the leftover fat is the best cooking medium ever.
So, you like garlic? We love garlic in my family. Rarely is a dish made without LOTS of garlic powder (of course, garlic powder doesn't go in sweets!)
Nothing about lamb, duck, or game meats, but I got a spam comment that was a chicken recipe! It made no sense since it was only on an entry that had some links that I wanted to keep for myself before installing a different version of Ubuntu, so I put them in LJ.
Yes, we love garlic. I bought some garlic at the farmer's market that is supposed to be quite a bit stronger than store, and I'm looking forward to cooking with it.