GET A

LEg up
ON

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by Robin Barr Sussman

Springtime means glorious weather, a fresh new bundle of produce

and lamb. For those of you who are a bit sheepish about the best way
to cook this sweetly fragrant, earthy-flavored other red meat, here are
three lamb recipes from local restaurants. Get cooking, chop chop!

BRENNANS OF HOUSTON

20
APRIL MAY 2016

WEIGHTS + MEASURES

BRAISED LAMB SHANK

OSSO BUCO
Recipe by chef Danny Trace at
Brennans of Houston
The chefs at Brennans have many lamb
recipes up their toques, which are served
according to the season and occasion.
Heres a big, meaty lamb dish that incorporates bourbon, mint and orange for a
bright finish.
4 lamb shanks
Creole seasoning to taste
cup grapeseed oil
1 cup onion, medium dice
cup carrots, medium dice
cup celery, medium dice
6 garlic cloves
2 cups red wine
1 cup bourbon
1 cup tomatoes, diced (fresh or canned)
1 orange, sliced
2 sprigs fresh thyme
2 sprigs fresh oregano
3 bay leaves
8 sprigs mint leaves

6 cups lamb stock or water

1 tsp. granulated sugar
Preheat oven to 325. Season
the lamb with Creole seasoning and rub
well.
In a 12- or 14-inch cast-iron skillet
add oil over medium heat and sear lamb
on all sides. Add onions, carrots, celery
and garlic. Stir all together and cook
until vegetables are caramelized. Deglaze
with red wine and bourbon. Turn heat
off. Add diced tomatoes, orange, thyme,
oregano, bay leaves, 4 mint sprigs and
stock.
Cover with foil and place in a 325
oven for 4 hours, or until meat is tender.
Once meat is cooked, remove shanks
from the pan and set aside on a large
serving bowl or platter (covered to keep
warm).
Strain the remaining liquid from the
pan into a saucepan and skim fat layer
off of the top. Simmer over medium
heat, skimming occasionally until liquid
yields about 2 cups. Remove stems from
the remaining mint and discard. Steep
the mint leaves21
in the sauce just until
A P R I L 45
M Aseconds),
Y 2016
wilted (about
then stir in
METHOD:

sugar and strain into a serving container.

Plate each lamb shank and cover with a
generous amount of the sauce. Serves 4.

GRILLED LAMB CHOPS

& ROASTED GARLIC
POLENTA
Recipe by Richard Kaplan,
Weights + Measures
Chef Richard Kaplan serves this
sumptuous grilled lamb chop dish with
creamy polenta at the restaurant on
holidays and special occasions.
2 cups polenta
4 cups water
tsp. salt
1 cup heavy cream
1 Tbsp. roasted garlic
2 Tbsp. unsalted butter
salt and pepper to taste
8 lamb chops (1/2-inch thick) cut
from lamb rack with bone
attached, cleaned
salt, pepper and granulated garlic to taste

For the polenta

Bring polenta, water and salt
to a boil in a deep pan. Lower heat,
cover and simmer for 6 to 8 minutes.
Stir in cream, garlic and butter, salt and
pepper to taste. Keep warm until lamb
chops are grilled.
METHOD:

For the lamb chops

METHOD:

Rub chops with salt, pepper

and granulated garlic. Heat a grill to
high heat. Grill lamb chops for about
2 minutes and then flip the chops over
and cook for another 3 minutes for
medium-rare.
To serve: Spoon a serving of warm
polenta and two lamb chops on each
plate. Garnish with parsley or rosemary.
Serve immediately. Serves 4.

ZAATAR-DUSTED LAMB
CHOPS WITH SOUR
CHERRY GLAZE
Recipe courtesy of Phoenicia
Specialty Foods
Zaatar is an aromatic spice blend in
Middle Eastern cuisine that is typically
made up of toasted white sesame seeds,
ground sumac, thyme and salt.

Succulent lamb chops get a zesty punch

with the fragrant seasoning while pairing well with the sweet tartness of the
sour cherry demi-glace.
2 lb. lamb rack (about 12 bones),
trimmed French-style of excess fat
1 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. zaatar spice
1 tsp. lemon zest
1 Tbsp. parsley leaves, minced
2 Tbsp. vegetable oil
garnish of orange zest and fresh herbs
Preheat oven to 375 while
allowing lamb rack to come to room
temperature, about 30 minutes. In a
bowl, combine salt, pepper, zaatar,
lemon zest, parsley and oil. Pat lamb of
any excess moisture with a paper towel.
Liberally rub the spice blend over the
entire rack. Place lamb on a lightly oiled
roasting pan and cook (bone-side down)
for 15 minutes until medium rare (150155 degree internal temperature).
Remove from oven and baste lamb
rack with juices from the the roasting
pan. Allow lamb rack to rest for 5 to
10 minutes. Slice lamb into two-bone
chops. Arrange on a platter and liberally
spoon sour cherry sauce (recipe to the
right) over the lamb sections. Garnish
with orange zest and herbs. Serves 4.
METHOD:

PHOENICIA SPECIALTY FOODS

22
APRIL MAY 2016
PHOTOS COURTESY OF RESTAURANTS

SOUR CHERRY SAUCE

2 qts. lamb or beef stock

1 qt. red wine
cup orange juice
1 fresh bay leaf
1 sprig each of thyme, rosemary, fresh
lemongrass, tarragon
1 tsp. black peppercorns
1 tsp. coriander seeds
1 tsp. orange zest
cup sour cherries, dried and pitted
tsp. ground nutmeg
1 pinch ground cinnamon
tsp. ground cumin
3 Tbsp. unsalted butter, cubed
In a deep saucepan, combine
stock, wine, orange juice, bay leaf,
herbs, peppercorns and coriander seeds.
Heat to medium simmer and allow liquid to reduce by half. Remove from heat
and finely strain.
Return to a low simmer and add
orange zest, cherries, nutmeg and
remaining spices. Whisk to incorporate.
Continue to simmer until thickened.
Remove from heat and melt butter into
sauce until combined. Keep warm and
reserve for lamb rack.
METHOD:

Robin Barr Sussman regularly writes our

Tasting The Town column on page 60.