Mint is a classic accompaniment for lamb. And it wasn’t until Jennifer May shot this classic braised lamb recipe with its mint condiment that we really appreciated its beauty. It’s something we imagine on the Sunday table of Mayor Drapeau, who brought Expo 67 and the ’76 Olympics to Montreal (and chased away the hookers and the gangsters—albeit temporarily).
At first glance, this might look like a simple lamb stew, but you will be delighted by its finesse when you remove the lamb from the bone, return it to the pot, and toss with your favorite pasta. The secret to this deep and succulent sauce is the Basic Fond de Veau , a reduced veal stock whose unctuousness is well worth the extra preparation. The lamb can be made ahead, to concentrate the flavors. This ragout makes a surprisingly satisfying dish for entertaining.
Eduardo Pria, a 2002 Workshop participant and Mexico City native, is probably the most passionate chef we have ever had at the Workshop. He was overjoyed to be at the winery and expressed it with frequent hugs for all, usually coupled with an enthusiastic “I love you, man!” The Argentinian chimichurri sauce that Eduardo made for Don Watson’s lamb was as exhilarating as he is. Brian has used the sauce frequently over the years, adapting it along the way. Prepared quickly in a blender, it is a vivid emerald green and like pesto in texture, with a fresh, zingy taste. It complements almost any grilled red meat—from leg of lamb to hanger steaks, flatiron steaks, or pork chops. Add roasted fingerling potatoes and Blistered Cherry Tomatoes (page 157) for an ideal summer meal. We also like chimichurri with grilled summer vegetables, such as zucchini, eggplant, and peppers. You can make the sauce a few hours ahead, but plan to use it the same day. It loses zip with time. Note that the lamb needs to marinate for at least two hours.
My friend Myriam Richard-Delorme in Paris is a great cook and she gave me this recipe. All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast. Everything cooks in one pan and a few hours later I have the most succulent roast lamb, plus the tomatoes and pan juices become the vegetable and the sauce. OMG is it fabulous!
Lamb is traditionally served at Easter in Italy as well as many other countries. Although author Gina Marie Miraglia Eriquez grew up with the roasted legs of lamb prepared by her mother and grandmother, she prefers to braise a lamb shoulder. The meat turns out so tender and succulent that it's impossible to slice with a carving knife. Instead, it's pulled with a meat fork into moist, rich chunks. Depending on where you live, lamb shoulder may require a special order so be sure to allow time for a butcher to request it.
We gave you a sneak peek at three photos taken of recipes from Harvest to Heat. You voted for your favorite, and now we're ready to reveal the winning recipe: Lamb Saddle with Caramelized Fennel and Wild Mushrooms.
Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
Spiced lamb roast with crunchy jewel relish gets its festive flavor from chopped apricots, dill, pomegranate seeds, almonds, and scallions, mixed with lemon and plated atop creamy labneh for a zesty finish. Served on tableware from the Textured Neutrals collection by Lenox, this dish is the centerpiece of the season.
To learn more, visit lenox.com.
Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
Get the recipe: https://weigt-finish.today/recipe/spicy-lamb-meatballs-with-raisin-pesto%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-5adf7a95dbb2ad7bffa5ddd7">
Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
Get the recipe: https://weigt-finish.today/recipe/spicy-lamb-meatballs-with-raisin-pesto%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-jZgIDA eNtNee">
