Sunday, November 29, 2009

Cooking the Book – My New Orleans – Whole Roast Gulf Coast Lamb

Yes, it’s time for more Besh! This time I’m was looking to tackle one of the few lamb dishes in “My New Orleans”, whole roast gulf coast lamb. To begin, it’s a misleading title. There isn’t any whole lamb on a spit, slowly roasting in my front yard; although that does sound like a very good idea

The general gist of this recipe is to braise a few of the tougher cuts of lamb and then stuff them inside a boned, butterflied leg of lamb.

First was the shoulder of lamb.

After that was a few pounds of lamb bone in lamb chops. Both the shoulder and chops were seasoned on both sides with salt, pepper, and 1 teaspoon each dried thyme and dried chili flakes.

2 tablespoons of olive oil were added to my dutch oven on high heat. Both the shoulder and chops were placed in the pot.

I was looking for a good sear on each side of the meat. Now it looks like the shoulder got a little too much heat, oh well.

Once everything was browned, I added one diced onion to the pot, reduced the heat to medium, and cooked it all for about 10 minutes or just until the onions were brown.

They looked brown enough to me.

Next into the pot came 3 cloves of sliced garlic, 2 peeled and diced tomatoes and 1 sprig of rosemary.

Last in was 2 cups of Besh’s Basic Chicken Stock. From that point, everything was brought to a boil on medium-high. Once the pot reached a boil, it was set to low, covered and left to simmer for 1.5 hours or fork tender.

Now it was time to move onto the leg of lamb.

The first step was to remove the bone from this piece of Flying M Farm lamb.

So far, so good

Here was bone, and I was more than a little surprised.

My first effort to bone and butterfly a leg of lamb had mixed results.

Of course everything was seasoned liberally with salt and pepper.

With the lamb leg boned and butterflied, it was time to return to the braising lamb.

In a little less than 1.5 hours, I had lamb that was fork tender.

It took a little work with a knife and fork, but I soon had all the meat ready for the next step.

Once the braised meat had cooled, I arranged it in the middle of the lamb leg. After rolling the leg and liberal use of cooking twine, I had something like this.

Don’t forget the small cuts! They need slices of garlic and small sprigs of rosemary stuffed inside them. I’ll admit, it’s not too photogenic, but it’s the taste that matters most.

After 30 or so minutes in a 400 degree oven, the lamb was looking fantastic. However, you can’t forget about the braising liquid.

Cranking the heat to medium-high, I cooked the braising liquid until it was reduced by half and then strained.

Now, after 10 minutes of resting the lamb, it was time to see if my work had paid off.

Without the flash

Even with the flash, I think it looks pretty spectacular.

Drizzled with some of the reduced sauce, this was an ethereal lamb dish. Yes, like every other Besh dish, this one had been more than a little time consuming, but the results were well worth the effort. However, for as rich and lengthy as this recipe is, I think I’ll have to save it for holidays and other special occasions. Regardless, kudos again to John Besh.

1 comment:

beef said...

nice. that looks delicious. just found the site as i was looking for the ruhlman corned beef recipe. keep up the good work. i'll definitely come back a take a look some more.