Tempting Chops, Succulent Steaks, Tender Juicy Roasts…

The flesh from sheep under one (1) year of age is considered to be lamb, while flesh from sheep of greater maturity is referred to as mutton. The color of lean lamb meat varies with the age of the animal, becoming darker with increasing age. Young, milk-fed lamb will have light pink lean and the average market lamb will have pinkish-red lean. The texture should always be fine and velvety. The fat should be smooth, firm, white, rather brittle but of a waxy consistency. The outer fat is covered with a parchment-like tissue called the fell, which helps keep the wholesale cut fresh and protected if the lamb is aged. To roast lamb, remove any fell and wipe meat with a damp cloth. Do not cover or add water. If possible, insert a meat thermometer into center of thickest part of meat. Roast in preheated slow oven (300* to 325*F) until thermometer registers degree of doneness desired. Plan to have roast 15 to 20 minutes before serving time to allow the meat to rest and allow time for making the gravy.

TO MAKE GRAVY:  For each cup of gravy desired, use 2 tablespoons drippings, 2 tablespoons all-purpose flour and 1 cup stock. Lift roast from pan and pour off all fat except the amount needed. Leave any brown bits in the pan. Blend in flour completely. Put pan over moderately low heat and cook and stir until mixture bubbles and begins to brown. Remove from heat and gradually stir in the stock. Return pan to heat. Continue cooking while stirring until gravy thickens. If pan drippings are not brown, a liquid gravy coloring may be added to attain desired color.

TO BROIL LAMB CHOPS AND PATTIES: Remove any fell covering on chops and slash fat edge at 1-inch intervals to keep chops from curling. If desired, rub meat with cut garlic clove. Rub preheated broiler rack with small amount of fat cut from chops. Arrange chops or patties on rack and put in preheated broiler about 3 inches from unit. Turn meat when browned and a little more than half the broiling time is up. Season with salt and pepper and complete broiling.

TO PAN-BROIL LAMB CHOPS AND PATTIES: Put meat in a heavy skillet. Skillet need not be preheated. Cook meat slowly, until well browned on both sides. Pour off fat as it accumulates. When done, season with salt and pepper. Pan-broiling will take about half the time required for oven-broiling.

LAMB SHANK KALDERETA KESONG PUTI & MUSHROOMS

Photography by Michael Anthony Sagaran

• 2 pcs (1 kilo) lamb shank
• 1/2 cup + 1/4 cup vinegar
• salt and pepper to taste
• olive oil
• 1 tbsp minced garlic
• 1/4 cup finely diced onion
• 1 cup chicken stock
• 1 cup tomato sauce
• 2 tbsp soy sauce
• 2 tbsp liver spread
• 2 bay leaves
• 1 bird’s eye chili (labuyo)
• 2 tbsp grated parmesan cheese

1. Marinate the lamb shank in 1/2 cup vinegar, salt and pepper for 10 minutes. Drain the lamb and sear in olive oil until color changes to light brown. Set aside.
2. In the same pan, sauté 2 teaspoons of garlic and 2 tablespoons onions. Put back the lamb and add enough stock. Bring to a boil then simmer until tender. Drain the lamb shanks and reserve the drippings.

TO MAKE THE SAUCE

Sauté 1 teaspoon garlic and 2 tablespoons onions in 2 tablespoons olive oil then add tomato sauce, soy sauce, 1/4 cup vinegar and liver spread. Add drippings, bay leaves and chili. Simmer for 10 minutes. Finish with parmesan cheese. Correct seasoning.

DRESSING

Heat olive oil in a saucepan. Sauté 10 grams carrots (sliced thinly), 10 grams sliced red bell pepper, 10 grams sliced red onion, 6 pieces black olives, 6 pieces of sliced mushrooms and 1/4 cup frozen green peas. Set aside.

To the sauce, add olive oil to make it glossy. Pour sauce at the center of a serving dish. Arrange lamb shanks on top of the sauce. Garnish with sautéed vegetables at one side. Drizzle again olive oil all over. Top Lamb Kaldereta with 60 grams of kesong puti and use a blow torch to brown the kesong puti a bit. Finish with sprigs of mint or basil.

Photography by Michael Anthony Sagaran

LAMB IN WHITE WINE

• 1 1/2kg lamb shoulder, cut into pieces and trimmed of excess fat
• salt and pepper
• 2 cloves garlic, chopped
• 3 tbsp olive oil
• 1 cup dry white wine
• 1 1/2 tsp dried rosemary
• dashes of hot pepper sauce
• 1 tbsp grated lemon zest
• 3 eggs

1. Season lamb with salt and pepper. Sauté garlic in hot olive oil. Add lamb pieces and brown over medium heat. Add wine, rosemary, and hot pepper sauce. Cover and simmer until lamb is tender, stirring occasionally. If meat is drying out, add a little more wine. There should 1/4  cup of sauce left when the lamb is cooked. Correct seasoning.
2. Beat eggs in a bowl. Add a little sauce and lemon zest. Pour mixture over lamb and heat to thicken, BUT DO NOT BOIL!

TURKISH LAMB PILAF

Photography by Michael Anthony Sagaran

• 1/4 cup butter
• 300g boneless lamb, cut into strips
• 2 medium onions, chopped
• 2 cup uncooked rice, preferably long grain
• 2 large tomatoes, seeded and chopped
• 1/4 cup coarsely chopped raisins
• 1/4 cup pine nuts or coarsely chopped walnuts
• 2 tsp salt
• 1 tsp pepper
• 1/2 tsp ground sage
• 1/4 tsp ground allspice
• 4 cups boiling water with 2 beef or chicken broth cubes
• 2 tbsp chopped mint or parsley

1. Heat butter and sauté lamb until golden brown. Set aside the lamb. In the same pan with butter, cook onions until limp.
2. Add rice and cook over medium heat for 5 minutes, stirring constantly. Add tomatoes, raisins, nuts, salt, pepper, spices and bouillon stock. Stir thoroughly. Bring to a boil then cook with lid skew over medium heat until rice is tender and liquid is absorbed.
3. Toss lamb strips to rice, re-cover tightly and simmer further over lowest possible heat for about 10 minutes.
4. Before serving, sprinkle with mint or parsley.

Source: Pages 14 – 17 of Cook Magazine February 2015 Issue