How to Roast a Lamb_ New Greek Classic Cooking - Michael Psilakis [58]
Carefully slice the lamb into ½-inch pieces and place on top of the arugula and the Tsatziki sauce. Finish with a drizzle of extra-virgin olive oil.
GRILLED LAMB HEART WITH CRISPY & SHAVED FENNEL SALAD
KARDIA ARNIOU STIN SCHARA KAI MARATHOSALATA
SERVES 4 TO 6 AS AN APPETIZER, OR MORE FAMILY-STYLE, AS PART OF A LARGER SPREAD
Don’t be afraid of this dish! The lamb gave its life to make a meal for someone, and the least we can do in return is use every part of it. Lamb hearts are very lean and beefy-tasting—they look like filet mignon. Ideally, ask your butcher to trim and butterfly them for you; an Italian butcher would know how to do this, and he’ll probably be thrilled if you ask. Keep the vegetables for the salad very cold. Serve this to a bunch of foodie friends, and they’ll think you’re a rock star!
4 large lamb hearts
1 large bulb fennel (very cold), shaved crosswise on a mandoline or sliced paper-thin
½ small red onion (very cold), shaved on a mandoline or sliced paper-thin
2 tablespoons finely snipped chives
8 leaves fresh mint, slivered
2 tablespoons roughly chopped dill
2 tablespoons plus ¼ cup fresh lemon juice
¼ cup extra-virgin olive oil, plus more for brushing
Kosher salt and cracked black pepper
¼ cup Greek yogurt, drained
If your butcher has not already done so, first butterfly and trim the lamb hearts: trim off the very top of each heart at the wider end, crosswise, to expose the ventricles. Trim off any white fat, and go inside each of the ventricles to trim any veins, leaving just the deep red muscle. Turn the cut sides down and trim downward to remove any fat from the outside (don’t be obsessive about this). Cut through the ventricles close to the dividing piece, and open out like a book to butterfly. From each heart, you should have 1 small piece (from the smaller ventricle) and 2 bigger pieces (from the larger ventricle).
In a large bowl, combine the fennel, red onion, chives, mint, and dill. Season generously with kosher salt and pepper, toss well with clean hands, and reserve.
Whisk together the yogurt and 2 tablespoons lemon juice; season to taste.
Preheat a charcoal or gas grill, or ridged cast-iron grill pan, until hot. Paint both sides of the pieces of lamb heart with olive oil and season with salt and pepper. Grill the lamb hearts for about 1 minute on each side, until only just firm and char-marked. Let rest for 2 to 3 minutes.
Slice the hearts about ¼ inch thick on the diagonal; combine with the fennel salad, dress with the ¼ cup lemon juice and the ¼ cup olive oil. Toss well, season to taste. Put a spoonful of the yogurt mixture on each plate. Top with the salad.
BRAISED LAMB TONGUE WITH WHITE BEANS & MUSHROOMS
SIGOVRASMENI GLOSSA ARNIOU ME LEFKA KOUKIA KAI MANITARIA
SERVES 4 TO 6 AS A PLATED ENTRÉE WITH RICE, POTATOES, OR PASTA, OR MORE FAMILY-STYLE, AS PART OF A LARGER SPREAD
If you are a good customer, the butcher may give you cuts like these because there is so little demand. When preparing this dish, try to envision what it was like to live in a time when people were impoverished and never allowed any part of an animal to go to waste. This food is a celebration of that animal, and we are lucky to have it. Peeling the lamb’s tongues is advisable but not absolutely necessary.
10 lambs’ tongues
Kosher salt and cracked black pepper
3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive)
4 cloves garlic, smashed and chopped
½ small Spanish or sweet onion, finely chopped
1 small carrot, finely chopped
1 stalk celery, finely chopped
3 tablespoons tomato paste
1 cup red wine
5 large sprigs thyme
1 large sprig rosemary
2 fresh bay leaves or 4 dried leaves
3 quarts water
½ pound white beans, soaked overnight
4 ounces button mushrooms, cleaned and quartered
Extra-virgin olive oil
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