 April 9, 2006 |
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This Week's Foodservice Daily Newsletter: American Lamb: Fresh, Flavorful, Versatile
Date: April 10, 2006 - April 14, 2006
Guest Host: American Lamb Board
Theme: American Lamb: Fresh, Flavorful, Versatile - Monday: Lamb Empadillas; Pomegranate Marinated American Lamb Skewers with Persimmon Chutney.
- Tuesday: Grilled Rack of Lamb, Summer Vegetable Salad, Basil and Charred Tomato Vinaigrette; Gyro-Burger with Yogurt Sauce.
- Wednesday: Grilled Rack of Lamb with Frisee, Fingerling Potatoes, Figs, Shaved Parmesan and Thyme Vinaigrette; Pacific Rim Lamb Rib Chops with Stir-Fry.
- Thursday: Rosemary Grilled Lamb Loin Chops with Cranberry and Peppered Apple Relish; Crown Roast of Lamb with Orange Cranberry Stuffing.
- Friday: Roasted Leg of American Lamb with Marinated Tomatoes and Herb Bread Crumbs; Mesquite Smoked American Lamb Chops with Garden Tomato, Rustic Panzanella Bread and Basil Leaf Salad.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
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The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | WIN a Case 5280 Gourmet Salsa! Made with premium tomatoes, red onions, roasted jalapenos, and other tasty ingredients. Available for Foodservice and Retail. |
| American Lamb Board How to buy, store and prepare lamb. Food service cuts available; plus recipes, sauces, and serving ideas for cooking. Fresh, flavorful, versatile! |
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 Handling Techniques and Storing Lamb Tips
Handling Techniques:
Like other meats, lamb is perishable and should be handled and stored properly to avoid spoilage and food-borne illness. The basic rules of food safety are: keep cold foods cold, keep hot foods hot and keep foods clean. Remember to: - Refrigerate or freeze lamb immediately after purchase. Use an ice chest to transport meat if you will not be able to refrigerate the meat within an hour.
- Wash your hands and all equipment thoroughly in soapy hot water before and after handling meat.
- Wash all work surfaces, utensils and cutting boards with soapy hot water after exposure to meat. Keep lamb carving board separate from other food preparation.
- Keep raw meat and meat juices from coming in contact with other foods when thawing, storing and preparing lamb.
- Never serve raw meat.
- Use a sharp, clean knife when cutting lamb.
- Use a meat thermometer to make sure lamb is cooked to the desired doneness.
- Refrigerate leftovers promptly after serving.
Storing: After returning from the supermarket, immediately store lamb in the store’s plastic packaging in the coldest part of the refrigerator, preferably at 32 degrees F to 40 degrees F for a day or two. If you do not plan to use the lamb within 24 hours or if the packaging is torn or if the lamb is wrapped in butcher paper, remove the store’s packaging and cover it with plastic wrap, foil or a sealable plastic bag.
Freeze ground lamb for up to 3 to 4 months or lamb cuts and roasts for 6 to 9 months. To maintain quality, rewrap the lamb tightly in heavy-duty freezer wrap, a sealable freezer plastic bag or freezer wrap to prevent freezer burn.
Tip: Label your freezer package with the name of the lamb cut, the date and the weight or number of servings.
Today's Recipe: Leg of Lamb with Garlic Sauce
Chef June Jacobs, CCP
Everyone who has eaten this dish says it's the best Leg of Lamb they have ever tasted. I agree, and I can verify that it’s the highlight of one of the most requested classes I have ever taught. Just be sure you don't overcook the meat. Lamb tastes best when it’s rare and juicy.
Makes 6 (or so) servings, with lots of leftovers for sandwiches!
Ingredients: 1 5-pound leg of lamb, with the bone in
6 garlic cloves, slivered
12 anchovy fillets, coarsely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
sea salt and freshly ground black pepper to taste
Garlic Sauce:
24 garlic cloves, peeled, left whole
1 cup dry red wine (such as Côte du Rhône)
2 tablespoons finely chopped parsley (preferably flat-leaf)
Preparation:
Have your butcher prepare the meat by removing most of the fat and skin from the leg, and by removing most of the bare bone that protrudes from the leg. If you want a slightly smaller leg, have him (or her!) shorten it from the hip end. When you are ready to roast it, trim lamb of any excess fat. Make many slits all over the lamb and insert a sliver of garlic and a piece of anchovy in each incision. Finely chop the rosemary and thyme and mix the herbs with sea salt and pepper in a small bowl. Rub the lamb with 2 tablespoons of olive oil and the herb mixture. Let it stand for 1 to 2 hours.
Preheat oven to 425 degrees F. Place the meat on a rack in a roasting pan and cook, uncovered, for 20 minutes. Reduce the heat to 350 degrees F. and cook for 40 to 45 minutes for medium rare lamb. The temperature on an instant-read thermometer should register 130 degrees F. (That's how it’s supposed to be!)
Heat 1 tablespoon olive oil in a heavy skillet and cook the 24 garlic cloves slowly for about 10 minutes, or until they are soft (don't let the edges get crisp -- or brown). Set aside in a small bowl.
Remove lamb to a warmed platter and turn off the oven. Cover with an aluminum foil tent and set it in the oven to keep warm while you prepare the sauce. On top of the stove, put wine into the roasting pan, scraping the bottom well to loosen any brown bits or caramelized juices, and cook the wine over a high flame to reduce it by about one-third. Add the reduced liquid to the garlic cloves. Mash well with a fork, and add sea salt and pepper to taste.
Slice the lamb and grind some fresh black pepper over it. Spoon on the sauce, and sprinkle it all with freshly chopped parsley.
Teacher’s Tips:
If you live anywhere near an Italian butcher, buy your lamb for this dish from him! The Italian-style leg will have the long bone left intact, and it allows for an extremely attractive presentation not possible with the standard American cut.
Roasted Potatoes and Garlic, or any combo of veggies, can be cooked on a flat baking sheet on the rack below the lamb at the same time.
Wine Tip:
There are two wines that pair magnificently with this dish. Not surprisingly, they both come from Provence: Châteauneuf-du-Pape (my favorite is Clos des Pape), and Bandol Rouge (I love those from Domaine Tempier inordinately!) If you are on a budget, a Côte du Rhône will do admirably. And, if you want a Cali wine, I'd choose Tablas Creek Red!
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