Bones_ Recipes, History, and Lore - Jennifer McLagan [53]
Finely grated zest of 1 lemon
¼ cup (60 ml) freshly squeezed lemon juice
¼ cup (60 ml) Dijon mustard ½ cup (125 ml) honey
2 teaspoons dried oregano, preferably Greek oregano
Mix all the ingredients together. Refrigerate until ready to use.
οSpiced Yogurt Glaze
{MAKES 1 CUP (250 ML)} This recipe has its origins in the Indian marinade used to tenderize meats before they are cooked in a tandoor oven. The meat develops a distinctive orange color from the food coloring that is traditionally used. I have substituted paprika, which gives the glazed meat a lighter reddish tinge.
1 tablespoon finely grated fresh ginger
2 garlic cloves, finely diced 1 tablespoon sweet paprika
1 tablespoon cumin seeds, toasted and ground
2 teaspoons garam masala
¼ teaspoon chili powder, or to taste
2 teaspoons freshly squeezed lime juice
½ teaspoon kosher salt
1 cup (250 ml) yogurt
Mix all the ingredients, except the yogurt, in a small bowl, then whisk in the yogurt. Refrigerate until ready to use.
Both these glazes can be made up to 3 days in advance.
Wasabi-Coated Lamb Chops
Anyone who has eaten sushi is familiar with wasabi, so-called Japanese horseradish. It is that green paste that packs a powerful, sinus-clearing punch. Wasabi is also used to make a great snack, available in Japanese food stores: peas coated in wasabi powder and roasted, perfect with drinks. Ground up, the peas make a great coating for lamb chops, replacing the traditional bread crumbs. They add texture and heat to the sweet meat.
These peas do vary in heat; I tested this recipe with two bags of the same brand, and one bag was significantly hotter than the other. Taste one or two before you begin, so you can adjust the heat by adding more or less wasabi powder to the egg white mixture.
1 cup (90 g) wasabi peas
1 egg white
1 teaspoon soy sauce
½ teaspoon wasabi powder
6 lamb rib chops, 1 inch (2.5 cm) thick, frenched
Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil
1. Place the peas in a food processor and process until coarsely crushed. Turn out onto a plate.
2. Whisk the egg white with the soy sauce and wasabi powder in a bowl. Let stand for 5 minutes.
3. Trim any excess fat from the lamb chops, and season them with salt and pepper. Dip the chops into the egg white mixture, then coat them with the crushed peas.
4. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Add the chops and cook for 2 minutes per side or until medium-rare. Lower the heat, add the 1 tablespoon remaining oil, if necessary, and cook the chops for another 2 minutes per side.
Lamb Ribs with Beans and Spinach
When cooking dried beans, fat is often added to improve their taste. Here lamb ribs provide both the flavor and fat. However, don’t neglect to trim them (see Lamb Ribs, page 110) before cutting them into individual pieces. To cut the ribs into pieces, begin at the thick end and slice down between the bones with a heavy knife; some pressure is necessary to cut through the cartilage at the bottom of the ribs. Remember that the beans must be soaked for 8 hours before you begin the recipe.
2 cups (375 g) dried pea beans (small navy beans), rinsed and soaked overnight in water to cover
2 racks lamb ribs, about 1 pound (450 g) each before trimming
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 cups (500 ml) Lamb Stock (page 95)
2 tomatoes, peeled and diced
1 onion, sliced
1 small carrot, peeled and diced
1 celery stalk, diced
3 thyme sprigs
1 garlic clove, crushed
1 bunch spinach, trimmed and shredded (about 8 cups [21])
1. Drain the beans, place them a saucepan, and cover with cold water. Bring slowly to a boil, skim off the foam, and strain, keeping the cooking water.
2. Preheat the oven to 325T (160°C). Cut off as much fat as possible off the lamb ribs. Cut into