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Thread: Another Lamb Question

  1. #11
    Senior Member
    Join Date
    Nov 2013
    Quote Originally Posted by 29palms View Post
    Why SV at all? After you open it up and remove the bone you can even out the thickness then grill as you would a thick cut of steak.
    One of the great things about SV is that the meat holds at perfect temp for as long as you need it to without drying out. Makes timing courses vastly easier.

  2. #12
    Senior Member brainsausage's Avatar
    Join Date
    Feb 2012
    Portland, Maine
    Quote Originally Posted by seattle_lee View Post
    One of the great things about SV is that the meat holds at perfect temp for as long as you need it to without drying out. Makes timing courses vastly easier.
    Have to be careful with holding gamier stuff, can produce a very odd texture.

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  3. #13
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Raleigh, NC
    I like your style Dave! Looks beautiful. I made this Lamb dish for mom:

    Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce

    For the mole sauce:
    6 plum tomatoes, roasted in a 375 degree oven until blackened
    2 garlic cloves, roasted
    Water, for consistency
    3 teaspoons sesame seeds, toasted
    1/4 teaspoon freshly-ground black peppercorns, toasted
    1/2 teaspoon dried oregano, toasted (Mexican preferred)
    1/2 teaspoon cinnamon, toasted
    8 ancho chiles
    6 guajillo chiles
    3 tablespoons canola oil
    1 1/2 ounce Mexican chocolate
    1/2 cup sugar
    For the lamb shanks:
    4 medium to large lamb foreshanks
    1/4 cup canola oil, for searing
    1/2 cup red wine vinegar
    1/2 medium yellow onion chopped
    4 (12-inch) square banana leaves (available in the frozen section of Mexican markets)


    To prepare the mole sauce: In a blender or food processor, blend tomatoes and garlic cloves, adding water if necessary. Strain and set aside. In a spice grinder pulverize the sesame seeds, peppercorns, oregano and cinnamon; set aside.

    Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and soaking water in a blender. Puree, strain and set aside. In a medium stockpot, heat 3 tablespoons of canola oil. Add the dried spices stirring continuously. Add the two purees and bring to a boil. Add the chocolate, sugar, and salt to taste; let simmer for about 20 minutes.

    To prepare the lamb shanks: Season the lamb shanks with salt and in a hot skillet sear shanks in oil on all sides. In a bowl, dip each shank in mole sauce, sprinkle with some of the vinegar, chopped onion and salt, then wrap in a banana leaf and then in aluminum foil. Place shanks in a roasting pan and bake in a preheated 325 degree oven for 3 1/2 to 4 hours, or until the meat is falling off the bone. Place shank on a plate and top with additional warm mole sauce.

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