Fire It Up - Andrew Schloss [76]
Makes 1 quart
INGREDIENTS:
10 lemons, scrubbed clean
Kosher salt
Fresh lemon juice, as needed
Cut the tips off the ends of the lemons. Cut each lemon into quarters lengthwise, leaving them attached at one end. Pack the lemons with as much salt as they will hold.
Put the lemons in a sterilized wide-mouth quart-size jar, packing them in as tightly as possible. As you push the lemons into the jar, some juice will be squeezed from them. When the jar is full, the juice should cover the lemons; if it doesn’t, add some fresh lemon juice.
Seal the jar and set aside for 3 to 4 weeks, until the lemon rinds become soft, shaking the jar every day to keep the salt well distributed. The lemons should be covered with juice at all times; add more as needed. Rinse the lemons before using.
SHANK/LEG OR FORE LEG
Lamb Shanks Slow-Cooked with Za’atar
MAKES 4 SERVINGS
Shanks come from the lower half of the leg, fore and hind. Hind shanks are meatier, and therefore preferable. Unlike the shanks of pork and veal, which are so large they need to be sawed into cross sections for serving, lamb shanks are served whole—one shank per person. Eating lamb shanks feels a little medieval, but more than half the weight is taken up by bone, so the portion is not quite as humongous as it seems. These shanks are coated with za’atar, an Arab spice blend of thyme, sumac, pepper, and sesame, and are served with the hot, all-purpose Arab condiment, harissa.
INGREDIENTS:
½ cup vodka
1½ cups vegetable juice, such as V8
¼ cup Worcestershire sauce
¼ cup prepared horseradish
¼ cup fresh lime juice
1 tablespoon coarse salt
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
4 lamb shanks (about 1 pound each)
¼ cup olive oil
¼ cup Za’atar
¼ cup fresh thyme leaves
¼ to ½ cup Harissa
DIRECTIONS:
Combine the vodka, vegetable juice, Worcestershire sauce, horseradish, lime juice, salt, pepper, and hot sauce in a 1-gallon zipper-lock bag. Add the lamb shanks, press out the air, seal, and refrigerate for 8 hours or overnight.
Light a grill for indirect medium heat, about 300°F.
Remove the lamb from the marinade, reserving the marinade, and pat dry with paper towels. Coat the lamb with half the oil and sprinkle with half the za’atar. Combine the thyme leaves and leftover marinade in a saucepan. Bring to a boil, boil for 2 minutes, and remove from the heat. Stir in the remaining oil and za’atar and set aside.
Brush the grill grate and coat with oil. Put the lamb shanks on the grill away from the heat. Close the grill and cook until the thickest part of the largest shank is fork-tender and an instant-read thermometer registers about 180°F, about 1½ hours, basting the meat with the boiled marinade every 15 minutes.
Serve 1 shank per person with harissa.
* * *
KEEP IT SIMPLE
Use prepared za’atar and harissa instead of homemade.
* * *
BONELESS SHOULDER/SHOULDER
Cardamom-Ginger Pulled Lamb with Grilled Flatbread
MAKES 8 SERVINGS
Pulled pork and beef are barbecue icons, famous for their smoky, spicy, sweet, tart, and tangy flavors and falling-off-the-bone tenderness. This slow-grilled lamb shoulder has the same succulence, but with a totally different flavor profile. Its spices come from the Arab palate, a mixture of cardamom, ginger, and thyme. They flavor the brine and the rub, infusing the meat and crusting on its surface. Za’atar, a blend of thyme, sesame seeds, and ground sumac popular in the Middle East, is scattered on the grilled flatbread that accompanies the mound of pulled meat.
INGREDIENTS:
2¼ cups Cardamom Brine
3 pounds boneless lamb shoulder, rolled and tied
2 tablespoons olive oil
¼ cup Cardamom-Ginger Rub
1¼ cups apple cider vinegar
¾ cup water
¼ cup grated ginger
1 tablespoon coarse salt
2 tablespoons light brown sugar
1 recipe Khubz Za’atar, or 8 pita breads
2 cups Preserved Lemon Yogurt
DIRECTIONS:
Combine the brine and lamb in a 1-gallon zipper-lock bag. Press out the air and seal