Thread: Roast Lamb Recipes from around the World

Seared Magret Duck Breasts with Duck Fat, Pan-Roasted Fingerling Potatoes, Haricots Verts and a Balsamic Cherry Reduction




For the Balsamic Cherry Reduction:


2 teaspoons olive oil
2 teaspoons minced shallots
½ teaspoon minced garlic
½ cup dried cherries
½ cup balsamic vinegar
1 ½ cups rich duck or chicken stock
2 teaspoons chopped fresh sage leaves
1 tablespoon cold butter
Salt and black pepper

Set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, about 30 seconds, add the shallots, garlic and cherries. Cook the shallots, garlic and cherries until the garlic is fragrant and the shallots begin to caramelize, about 1 minute. Deglaze the pan with the vinegar, and when the vinegar is almost completely reduced, about 3 minutes, add the stock and chopped sage. Bring the sauce to a boil, reduce heat to a simmer, and cook for 15 minutes. Once the sauce is cooked, swirl the cold butter into the sauce and season with salt and pepper, to taste.

For the Haricots Verts:
½ pound haricots verts, stem ends trimmed
1 cup water
Salt and pepper
1 tablespoon butter

Place the haricots verts in a 10-inch saute pan and cover with 1 cup of water. Season with salt and pepper and place the butter in the pan. Bring to a boil over high heat. Cook until crisp-tender, 6 to 7 minutes.

For the Duck Breast:
2 magret duck breast halves, 12 to 16 ounces each
1 ½ teaspoons kosher salt
1 teaspoon freshly cracked black pepper
Fresh or fried sage leaves, for garnish
Preheat the oven to 400 degrees F.
Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a cross hatch pattern. Heat a 12-inch saute pan over medium-low heat. Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in the hot skillet. Cook the breast until the skin is crispy and most of the fat has rendered, about 10 to 12 minutes. Pour off the fat from the pan and reserve 2 tablespoons of it on the side. Turn the breast over, and place in the hot oven for 10 minutes. Remove from the oven, allow to rest for 3 minutes, and slice each breast into 12 slices. Serve while hot.
For the Potatoes:
8 fingerling potatoes
2 tablespoons rendered duck fat, reserved from cooking the duck breasts
Salt and pepper

Place the potatoes in a saucepan and cover with water. Set over high heat and bring to a boil. Cook the potatoes until tender, about 7 to 8 minutes. Remove from the heat and cool under running cold water. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise. Season the potatoes with salt and pepper, to taste. Heat a 10-inch saute pan with the reserved duck fat over medium high heat. Place the potatoes, cut-side down, in the pan and cook the potatoes until browned and crispy, about 3 minutes. Turn over and cook for another 3 minutes. Remove from the pan and serve with the duck.
To serve the dish, divide the haricots verts evenly between 4 warmed entree plates. Place 4 fingerling potato halves on each of the plates, and 6 slices of the duck breast fanned out along the plate. Drizzle about 1/4 cup of the sauce on each plate and serve garnished with fresh or fried sage leaves.

Lamb Squazetto with Soft Polenta



2 pounds lamb shoulder meat, cut into 2-inch by 1-inch cubes
Salt and pepper
1/4 cup extra-virgin olive oil
1 medium onion, sliced 1/4-inch thick
4 ounces smoked pancetta, cut into 1/4-inch cubes
1 tablespoon chopped fresh rosemary leaves
1 thyme sprig
1/2-teaspoon caraway seeds
1/2-teaspoon fennel seeds
3/4 cup dry white wine
3 tablespoons tomato paste
1 cup brown chicken stock, recipe follows
1/2 cup basic tomato sauce, recipe follows
Basic soft polenta, recipe follows
Season lamb pieces with salt and pepper. In a heavy-bottomed Dutch oven, heat olive oil over medium heat. Add the lamb pieces, 5 to 6 at a time, and brown on all sides. Remove and repeat for all the lamb. When the lamb is cooked, add the onions and smoked pancetta, and cook until the onion is softened and starting to brown, about 9 to 11 minutes. Add the rosemary, thyme, caraway and fennel and stir to blend. Add the wine, tomato paste, chicken stock and tomato sauce and bring to a boil. Return the lamb and juices and bring to boil.
Lower the heat, cover and simmer 1 hour, or until the meat is tender. Remove the cover, check the seasoning and serve with soft polenta.
Brown Chicken Stock:
2 tablespoons extra-virgin olive oil
3 1/2 pounds chicken wings, backs, and bones
3 carrots, coarsely chopped
2 onions, coarsely chopped
4 ribs celery, coarsely chopped
2 tablespoons tomato paste
1 tablespoon black peppercorns
1 bunch parsley stems
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
Yield: 1 1/2 quarts
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Soft Polenta: 4 cups water 2 tablespoons salt 1 cup polenta or cornmeal 1/2 cup stracchino, cut into cubes In a 3-quart saucepan, heat water and salt until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste. Stir inthe cheese and continue to stir until it is melted and incorporated.

These are a few from my playbook....more to come. Thanks to all for your replies to my threads!

Sorry, no video yet, still trying to arrange it, I hope you like the recipe's though....

Coconut-Beer Battered Shrimp with Mango-Orange Chutney
Yield 4-6 Servings



1 1/3 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons Essence, plus more for dusting, recipe follows
1 ¼ cups beer
2 1/2 cups unsweetened coconut flakes
1 1/2 pounds large shrimp, peeled and deveined, with tails left on
4 cups vegetable oil, for frying
Mango-Orange Chutney, recipe follows
¼ cup minced fresh cilantro

In a deep saute pan or pot, heat the oil to 360 degrees F. Combine the flour, sugar, and Essence in a medium bowl. Slowly add the beer and whisk to form a smooth batter. Place the coconut flakes in a shallow bowl. One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere. Fry in batches in the oil until golden, 3 to 4 minutes. Drain on paper towels and season lightly with Essence. Place the chutney in a bowl on a large platter. Arrange the shrimp on the platter around the bowl and sprinkle with the chopped cilantro. Serve immediately.

Essence:

2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Mango-Orange Chutney:
2 large seedless oranges
1 tablespoon vegetable oil
1/2 cup chopped yellow onions
½ cup chopped red bell peppers
1 tablespoon minced jalapeno peppers
1 ½ teaspoons curry powder
¼ teaspoon salt
¼ teaspoon cayenne
2 cups diced mango
½ cup apple cider vinegar
½ cup packed light brown sugar
1 tablespoon grated orange zest
Cut away the peel and pith from the oranges, and segment over a bowl to catch the juices.
In a saucepan over medium heat, heat the oil. Add the onions, bell peppers, jalapenos, curry, salt, and cayenne, and cook, stirring, for 2 minutes. Add the mango and cook, stirring for 2 minutes. Add the orange segments, vinegar, sugar, and zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes.
Remove from the heat and adjust the seasoning, to taste. Pour into a decorative bowl and let cool completely before serving. Yield: about 2 cups

Crab Cakes with Remoulade Sauce Yield 6 Servings

2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon sweet paprika
2 tablespoons peanut oil
¾ cup brunoised red onion
½ cup brunoised red bell pepper
½ cup brunoised yellow bell pepper
2 eggs, lightly beaten
1 pound lump crab meat
2 fresh birds eye chiles, brunoised
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh tarragon leaves
2 cups panko ground to a mealy consistency, divided
2 teaspoons salt
½ teaspoon fresh ground white pepper
½ cup flour
½ cup clarified butter


In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the peanut oil. Sweat the onions and bell peppers until glossy. Transfer to a plate and allow to cool to room temperature.
Preheat oven to 350 degrees F.
In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously.
In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.

Remoulade Sauce:
1 cup mayonnaise, recipe follows
1 tablespoon capers, minced
1 cornichon, minced
1 or 2 anchovies, minced
1 shallot, minced
1 teaspoon minced fresh chives
2 teaspoons minced fresh parsley leaves
Salt and freshly ground white pepper

In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
Yield: 2 cups

Mayonnaise:
1 egg yolk*
1/8 teaspoon salt
Freshly ground white pepper
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 cup corn oil

In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed. Yield: 1 cup

Escargot a la Borguignone
Yield 8 Servings




1 shallot, finely chopped
¼ cup chopped parsley leaves
4 cloves garlic, minced
½ cup red wine
1 ½ cups (12 ounces or 3 sticks) softened butter
1 ½ teaspoons salt
¼ teaspoon freshly ground black pepper
48 cleaned snail shells
1 (28-ounce) can escargot, drained, rinsed, and patted dry (or, 48 fresh snails, prepared as directed below)
Preheat oven to 325 degrees F.
In a bowl combine shallot, parsley, garlic, red wine, butter, salt, and pepper and mix well to thoroughly combine. Place a small amount of the butter inside each prepared snail shell. Add 1 snail to each shell, then fill each shell with more of the garlic-butter mixture. Place each prepared shell in the well of a snail dish and bake until butter is melted and bubbly and just beginning to brown.
If using fresh snails, follow the procedure below for cleaning and preparing the shells:
48 fresh snails in their shells
White vinegar
Salt
Dry white wine
1 onion, coarsely chopped
2 carrots, coarsely chopped
1 stalk celery, coarsely chopped
1 bouquet garni
10 cloves garlic, mashed
Salt
Freshly ground black pepper
Allow snails to fast for at least 1 day. Rinse snails under cold running water and then transfer to a large bowl and cover with white vinegar and a handful of salt. Cover snails with a heavy plate to keep them submerged and allow them to purge for at least 3 hours. Rinse again under cold running water and clean thoroughly to remove all traces of mucous. Place snails in a small saucepan and cover with water. Boil for 10 minutes. Drain and remove snails from their shells. Transfer shells to another saucepan and cover with salted water and boil for at least 30 minutes. Remove shells from the water, clean thoroughly and let them dry completely before proceeding. Clean shelled snails again and remove the black part at the end of the tail. Place snails in a saucepan and cover with a mixture of half water and half dry white wine. Add onion, carrots, celery, bouquet garni, 10 cloves garlic, salt, and pepper. Partially cover saucepan and bring to a boil. Simmer for 2 hours, or until tender, and allow snails to cool in cooking liquid. Drain snails (discard poaching liquid) and pat snails dry. Proceed with recipe as directed.




Frogs Legs with Garlic Nosiola and Radicchio

4 sets of frogs legs
½ cup oil from Lago di Garda
4 cloves garlic, thinly sliced
Juice and zest of 1 lemon
1 green apple, peeled, cored and cut into 1/8 inch dice
½ cup Nosiola wine (or Moscato Giallio or Muller Thurgau)
2 tablespoons butter
1 small head radicchio, finely shredded
¼ cup fresh bread crumbs
1 bunch Italian parsley, finely chopped to yield 1/4 cup

Rinse, clean and separate frogs legs. Pat dry. Season with salt and pepper. In a large 12 to 14 inch saute pan, heat oil until smoking over medium heat. Add frogs legs and saute until light golden brown on one side. Turn legs over and add garlic. Cook until garlic is light golden brown and add lemon juice, apple pieces and wine. Reduce liquid by half and add butter. Shake pan to emulsify the butter and add radicchio and bread crumbs. Toss to coat frogs legs. Arrange on platter. Garnish with parsley and zest.



Seared Foie Gras with Sauteed Apples




1 (1 ¼ pound) lobe Grade-A duck or goose foie gras, veins and impurities removed, cut lengthwise into ½ -inch thick slices
Kosher salt
Freshly ground black pepper
1 tablespoon clarified butter or vegetable oil
½ cup thinly sliced shallots
2 large apples, peeled, cored, and cut into 16ths
¼ teaspoon freshly grated nutmeg
¼ cup Armagnac
16 slices brioche or other egg bread, toasted
Lightly season both sides of the sliced foie gras with salt and pepper.
Heat the clarified butter in a large non-stick skillet over moderately high heat, but not smoking. Sear the foie gras in batches, about 45 seconds per side. Remove from the pan and cover to keep warm.
To the fat remaining in the pan, add the shallots, apples, and nutmeg, and cook, stirring, until caramelized and tender, about 7 minutes. Remove the pan from the heat and add the Armagnac. Return to the heat and cook until the brandy is nearly all evaporated, about 2 minutes.
Divide the foie gras and apples among plates and garnish with the toasted brioche. Serve immediately.

Ok...Last one for now...

Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc

Yield 4 Servings



Beurre Blanc:

4 shallots, finely diced
2 lemons, juiced
4 cups white wine, preferably Muscadet
4 fresh thyme sprigs
6 peppercorns
2 bay leaves
8 ounces roasted garlic
4 ounces heavy cream
32 ounces butter, cubed and cold
Kosher salt and freshly ground black pepper
Honey, optional
Mushrooms:
½ cup canola oil
24 ounces mixed mushrooms
4 tablespoons minced garlic
4 tablespoons minced shallots
4 tablespoons chopped mixed fresh herbs (parsley, tarragon, chives, basil)
Kosher salt and freshly ground black pepper
Scallops:
12 jumbo sea scallops
1 cup canola oil, divided
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Beurre Blanc:
Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve.
Mushrooms:
Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops.
Scallops:
In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce.

Or if you don't wan't to hassle doing it on your own... drop me a line a day in advance and I'll prepare it for you when you come in.