Crisp Lamb With Yogurt And Scallions Recipes

CRISP LAMB WITH YOGURT AND SCALLIONS

Steps:

• Preheat oven to 350. Using a mortar and pestle, mash the garlic and salt into a paste. Gradually mix in the olive oil. Stir in the herbs and pepper.
• Fit the lamb into a roasting pan big enough to contain it. Smear it thoroughly with the paste, and place it ribs-side down in pan. Cover tightly with foil, and roast until it reaches an internal temperature of 170 degrees, 2 to 3 hours, depending on size of breast. Meat should be wobbly but not falling apart. Allow to cool, then cover and rest in the refrigerator overnight.
• The next day, prepare the sauce. Whisk 1 tablespoon of olive oil into the yogurt. Then the lemon juice. Stir in mint, lemon zest and salt. Before serving, drizzle sauce with remaining tablespoon of olive oil and sprinkle with pepper and a pinch of paprika to taste.
• Light your grill, or place a large skillet over medium-high heat. Cut the breast and ribs away from the bone that runs lengthwise between them. Cut the breast into half-inch slices that resemble thick-cut bacon, and separate the ribs. Reserve fat from the roasting pan. Cook a few pieces of lamb at a time on fairly high heat, until browned and crispy on both sides, approximately 4 to 6 minutes.
• Brush the onions with some of the lamb fat. Place them on the grill or on a pan under a preheated broiler. Cook them, turning once or twice, until flimsy and slightly charred. Remove them to a large bowl and dress with the vinegar and salt and pepper to taste.

YOGURT-AND-HERB-CRUSTED LEG OF LAMB

Steps:

• Preheat oven to 450 degrees with one rack in top third and one in bottom third. Set a wire rack in a foil-lined rimmed baking sheet. In a saucepan, combine oil, garlic, and 1 1/2 teaspoons salt; cook over medium until fragrant, 3 to 5 minutes. Transfer to a food processor and process with zest and parsley until a coarse paste forms. Transfer to a bowl; stir in breadcrumbs and lemon juice. In another bowl, whisk together yogurt and mustard; season with salt.
• Place lamb, skin-side down, on a work surface and pound with a mallet to an even thickness of about 1 1/4 inches. Arrange loose ends to create a rough rectangle; season with salt. Spread 1/2 cup yogurt mixture evenly over surface, then half of breadcrumb mixture. Starting at ragged short end, tightly roll lamb into a cylinder. Tie with kitchen twine at 2-inch intervals; insert 2 skewers crosswise through lamb to help hold shape, if desired. Transfer to prepared baking sheet; season all over with salt.
• Increase oven heat to broil; broil lamb on top rack, flipping halfway through, until fat is golden brown, about 2 minutes a side. Reduce temperature to 450 degrees and roast 20 minutes. Remove from oven; reduce temperature to 400 degrees. Remove twine from lamb, leaving skewers in place. Spread remaining yogurt mixture thickly over top and sides of lamb. Press remaining breadcrumb mixture into yogurt. Roast on bottom rack until a thermometer inserted in thickest part of lamb registers 135 degrees for medium-rare, 40 to 60 minutes more, depending on diameter of roll. Transfer to a cutting board and let stand 20 minutes before carving with a very sharp knife. Serve, with lemon wedges.

CRISPY MONGOLIAN LAMB

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.
• When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
• Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.

CRISP LAMB WITH YOGURT AND SCALLIONS

Steps:

• 1. Preheat oven to 350. Using a mortar and pestle, mash the garlic and salt into a paste. Gradually mix in the olive oil. Stir in the herbs and pepper. 2. Fit the lamb into a roasting pan big enough to contain it. Smear it thoroughly with the paste, and place it ribs-side down in pan. Cover tightly with foil, and roast until it reaches an internal temperature of 170 degrees, 2 to 3 hours, depending on size of breast. Meat should be wobbly but not falling apart. Allow to cool, then cover and rest in the refrigerator overnight. 3. The next day, prepare the sauce. Whisk 1 tablespoon of olive oil into the yogurt. Then the lemon juice. Stir in mint, lemon zest and salt. Before serving, drizzle sauce with remaining tablespoon of olive oil and sprinkle with pepper and a pinch of paprika to taste. 4. Light your grill, or place a large skillet over medium-high heat. Cut the breast and ribs away from the bone that runs lengthwise between them. Cut the breast into half-inch slices that resemble thick-cut bacon, and separate the ribs. Reserve fat from the roasting pan. Cook a few pieces of lamb at a time on fairly high heat, until browned and crispy on both sides, approximately 4 to 6 minutes. 5. Brush the onions with some of the lamb fat. Place them on the grill or on a pan under a preheated broiler. Cook them, turning once or twice, until flimsy and slightly charred. Remove them to a large bowl and dress with the vinegar and salt and pepper to taste.

LAMB PITAS WITH TOMATO, SCALLIONS AND MINT YOGURT DRESSING

Steps:

• Wrap pitas in foil and warm in a low oven. Thinly slice the cooked lamb. In a small skillet over moderate heat bring the chicken stock to a boil, the reduce heat to low. Add the sliced lamb to reheat while keeping it moist.
• To a second skillet over moderate heat add oil, 1 turn of the pan, diced tomatoes and scallions. Heat tomatoes and onions through, 2 minutes. Season with salt and pepper then turn off the burner.
• Combine yogurt with cumin, coriander and mint.
• To assemble, remove meat from warm broth with tongs and shake off excess liquid. Arrange a few slices of lamb down the center of the pita. Top with a few spoonfuls each of tomatoes and scallions and the yogurt dressing.

CURRIED LAMB WITH YOGURT

Steps:

• Combine all the spices, mix well.
• Toss with the onion and the lamb.
• Place all the ingredients except the yogurt into a large skillet and simmer covered for apprx 1 1/2 hours or until the lamb is tender, add a bit more water if necessary.
• Stir in the yogurt.
• Serve.

LAMB SKEWERS WITH SPICY YOGURT DRESSING

Steps:

• The day before serving, heat the olive oil in a sauté pan over low heat. Add the onions and cook slowly until translucent, about 30 minutes. Drain any excess oil.
• Break the ground lamb up into a bowl. Add the onions, scallions, garlic, mint, salt, and pepper. Mix well. Cover and refrigerate overnight.
• When ready to serve, soak 16 six-inch wooden skewers in water for 30 minutes. (This helps prevent the skewers from burning on the grill.) Preheat a grill (high heat).
• Divide the lamb mixture into 16 equal pieces. Shape each piece into a 1-inch diameter log, approximately 3-inches long. Thread each piece lengthwise onto a skewer.
• Grill lamb to medium rare, turning once, about 5 minutes. Serve with Spicy Yogurt Dressing.
• To make the dressing: Mix the yogurt, cayenne, and mint in a small bowl. Season to taste with salt and pepper. Serve at room temperature with the lamb skewers.