The Trattoria Project and Spectaculars: Lamb Almighty

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Saturday, June 21, 2008

Lamb Almighty

I have to admit, I have no idea what lamb medallions are. They're what's left on the fresh lamb section besides the surplus amounts of terrible looking marinated chops and racks of overpriced skinnies. I desperately needed lamb so I had to get some. This happens when you're still brooding over an overdone lamb with an outrageous sweet potato puree the night before.

We all learn from mistakes. It came to me that cooking in a drunken state doesn't better my prowess. It only makes it unimaginable.

Five hours worth of caffeine induced thoughts later, I gave man birth to a dish of orgasmic proportions I would love to call, "the super lamb jesus wants you to sacrifice to". Mightily delicious as it sounds, words will not do justice to my shamelessness until you try this yourself. If you do, please do not hesitate to mail me the results and I will publish it good or not.

Pan Seared Lamb Medallions on Butter Bean Stew with Salsa Verde
serves 2

600g Lamb Medallions or Lamb Steak, visible fat trimmed
a handful Rosemary leaves, chopped
1 Tbsp Cumin
1 Tbsp Paprika
1 Tbsp Tumeric
1 Tbsp crushed Black Pepper
2 tsp Cayenne Pepper
1 knob of Butter
1 cup Chicken Stock
Sea Salt

-Mix all ingredients together except salt, evoo, stock and butter. Marinate 15-30mins.
-Get pan hot on medium high heat. Add a little EVOO and butter. When it starts to smoke a little, sear lamb at 3-4mins a side for medium. Baste continuously with pan oil and butter when searing. Set lamb aside and drain oil.
-Deglaze pan with chicken stock and set pan jus aside.

Bean Stew
400g can of Butter Beans, drained
2 rashers Pancetta or Bacon, chopped
1 Carrot, minced
1 stalk of Celery, minced
1 medium Red Onion, minced
2 cloves of Garlic, crushed
1 sprig of Thyme
1 Bay Leaf
2 cups Chicken Stock
1 Tbsp Tomato Paste
Freshly Ground Black Pepper
Sea Salt

-Get dutch oven hot on low heat. Render bacon fat for 5 mins. Turn up heat to medium and add carrots, onions, celery and a little EVOO if it's too dry. Saute 5 mins.
-Add tomato paste, bay leaf, thyme, garlic and pepper. Toss. Saute until vegetables are lightly caramelized.
-Add beans and toss. Saute 5 mins. Add stock and bring to boil. Turn heat to low and simmer uncovered until right consistency. Season to taste.

Salsa Verde

1 cup Basil
1 cup Italian Parsley
1 cup Mint
3 fillets of Anchovies
1 Tbsp Capers
2 Tbsp Red Wine Vinegar
2 tsp Dijon Mustard
2 cloves Garlic, peeled
1 small Shallot, peeled
1 tsp Black Pepper
1/2 cup EVOO

- Throw everything in a blender. Blitz and set aside. No salt.

Putting it altogether:

-Make bean stew until half way through last step when it's simmering.
-Sear lamb and set aside. Deglaze. Add pan jus to bean stew.
-Blitz salsa verde.
-Bean stew is ready. Fold in 1 Tbsp of Salsa Verde.
-To plate, ladle stew in the middle of plate, top with lamb. Drizzle remaining Salsa Verde if desired.



Anonymous said...

jesus loves you, please don't use his name in vain

Uncle Dee said...

So I've heard.. that's why I used his name for better purposes, like humor

Sorina said...

You have a nice blog...keep up the good job:)

Zen said...

This is looking really delicious my friend! Looks like project trattoria is taking shape. I love your pictures too! If you need my help in the kitchen for the opening weeks, just let me know! Seriously. I've done some consulting for a restaurant in Shanghai last year and i loved it.

Zen Chef said...

oops.. This is Zenchef by the way. I wasn't signed in to my google account when i left the previous comment. :-)

Uncle Dee said...

Okay! I'll gladly take up your generous help, although it might only happen late next year because right now, my funds are tight! Also, thanks for stopping by, really appreciate it my friend

Thank you sorina, I hope I can find more time to make it better!

Zen Chef said...

This year, next year. Whenever! You know where to find me. :-) I'm interested in this kind of projects. Opening restaurants is fun! At least i think so. hehe.
By the way i have a friend who manage a restaurant in Singapore right now, forgot the name though.

Michele said...

Sumptuous photo, beautifully cooked lamb. I don't know how you manage to eat this food in Singapore, though--I guess air-conditioning helps. Whenever I am in Singapore, all I want to eat is chicken rice at the Tanglin Club, for every single meal.

Uncle Dee said...

thanks zen, you the man. I hope it'd be as fun as I think it is too heh.

you're right michele, air conditioning does help, but usually a cold rainy season will do the job. that's some expensive chicken rice there. next time you decide to come again let me know, i'll get you some address you can go.

Michele said...

Actually chicken rice in the Tanglin club was only SG$4 when I used to go there, but that was ten years ago. Is that expensive?

Uncle Dee said...

lol, yeap it's 15 now, insane

Nate-n-Annie said...

That is some pretty good lookin' food right there.

I can't tell - is that a chiffonade of basil topping the lamb, along with the green sauce?

Uncle Dee said...

thanks and yes you are spot on!

katty said...

Lamb is very nutritious that is why i prefer to cook lamb for my family or when my boyfriend comes to my house. i like when i see him very happy. In fact i am trying to get some recipes because i want to cook varieties. i think this blog is perfect because show many new ideas and is sure i will prove it. this blog is helpful.

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