The High-Protein Cookbook - Linda West Eckhardt [16]
Interestingly, because sheep are easy to raise and will graze almost anywhere, lamb is not mass-produced like beef, pork, and chicken (which compromises their flavor). All of this grazing makes lamb develop a complex flavor and texture. Just think of the lamb you buy as “free range.” Another interesting fact about lamb is how different one cut can taste from another. The shoulder is the most flavorful or gamy, great for stewing or roasting slowly. The rib chop is one of the milder cuts of lamb, and the loin chop is both flavorful and tender. The leg is closer to the shoulder in flavor, and because it is thick on one end and thin on the other, when it’s grilled or roasted whole you can satisfy a range of desired levels of doneness—the thin part of the leg can be well-done, while the thicker part can be rare. Though at first glance lamb may seem expensive, because it is a very rich meat, a little goes a long way, so serving sizes of lamb are typically smaller than other types of meat. Get familiar with lamb; its distinctive flavor will bring new excitement to your table.
North African Spiced Lamb Chops on a Bed of Mushrooms and Spinach
This classic mixture of North African spices plays nicely against the earthy/gamey flavor of lamb. Serve on a bed of sautéed mushrooms and spinach.
MAKES 2 SERVINGS
Preparation time: 5 minutes
Cooking time: 15 minutes
1 teaspoon coriander seeds
1 teaspoon ground cumin
2 teaspoons sweet paprika
½ teaspoon salt
1 tablespoon garlic powder
1 tablespoon olive oil
1 tablespoon water
4 lamb rib chops, frenched (see note)
Mushroom Spinach Sauté (recipe follows)
Mix together the coriander, cumin, paprika, salt, garlic powder, olive oil, and water to make a paste in a small bowl. Rub the spice paste on the lamb chops and let marinate for about 10 minutes.
Preheat a dry skillet over medium-high heat. Film with oil and add the chops. Sauté for medium-rare about 3 minutes, or longer for desired level of doneness. Arrange half of the Mushroom and Spinach mixture on each of two plates. Arrange the chops on top with the rib bones crossed.
Nutritional Analysis, including the spinach and mushrooms: 366 calories, FAT 21 g, PROTEIN 34 g, CARB 13 g, FIBER 5 g, CHOL 102 mg, IRON 7 mg, SODIUM 806 mg, CALC 158 mg
Mushroom Spinach Sauté
1 tablespoons unsalted butter
1 tablespoon olive oil
1 pint mushrooms, sliced
8 ounces baby spinach
While the lamb is marinating, melt the butter and olive oil in a medium skillet over medium-low heat. Add the mushrooms, cover, and cook over low heat for 10 minutes, stirring occasionally. Add the spinach, cover, and cook for another 3 minutes. The spinach will steam in the water left over from its washing and in the mushroom liquid.
Cooking Lesson
The rib chop is one of the mildest flavored cuts of lamb. To french a lamb rib chop, take a very sharp paring knife and scrape away all of the cartilage and film on the bone, leaving the bone perfectly clean, smooth, and dry. If you have a good butcher, you can ask him or her to french the rib chops for you. Butchers are happy, or at least willing, to perform this service. How do you know if the chops are cooked to suit you without cutting into the meat? Here’s a chef’s trick. Raw meat is soft. As it cooks, it firms up. Tap the top of the chop with your finger or the end of a wooden spoon. If it’s as soft as the flesh between your thumb and forefinger of your relaxed hand, it’s rare in the middle. If the meat is as firm up as that same spot on your hand when you have curled your fingers under to make a fist, the meat is medium. If the meat is as firm as the tip of your nose, it’s well done.
Lamb Chops with Blueberry Vinegar Reduction
The blueberry vinegar reduction sauce is beautiful against the seared, medium-rare lamb. And the earthy flavor of the lamb against the sour flavor of the blueberries is fabulous.
MAKES 2 SERVINGS
Preparation time: 10 minutes