Lamb Daube Recipes

LAMB EN DAUBE

Steps:

• Put the lamb slices in a deep pan with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon basil, and 1 teaspoon thyme, small chopped onion, carrot, 2 finely chopped cloves garlic, and enough red wine to cover. Marinate for 2 hours.
• Arrange one half of the lamb slices on the bottom of a terrine or casserole. The meat must be packed in to fit together tightly, so be sure select the right size casserole. Add a layer of the chopped onion, bacon or salt pork, and remaining garlic with the parsley and a little thyme and basil, all mixed together. Top with a few pieces of orange rind. Arrange rest of meat in casserole, packing it tightly on top of the layer of seasoning. Strain the marinade and add enough of the liquid to barely cover the meat. Put strips of larding pork on top, cover and bake in a 325°F oven for 2 hours. Reduce heat to 300° and cook for another 1 1/2 hours. Finally, reduce heat to 275°F and cook for 1 hour.
• This dish can be served either hot or cold. Serve it with boiled potatoes and a crisp green salad. With this, drink a red wine such as Château Cos d'Estournal.

DAUBE A LA PROVENCALE

Steps:

• Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.
• Preheat the oven to 325 degrees F.
• Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check the daube every hour and add a little more water if needed. Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade.
• Preheat the oven to 350 degrees F. Grease a gratin dish.
• Cook the pasta in salted water according to the package's instructions for al dente. Drain and toss with the cheese and daube sauce. Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter. Bake 15 minutes and serve with the daube.

LAMB DAUBE

Steps:

• Directions Preheat oven to 380°F and place a rack in the center. Season lamb on all sides with salt and espelette pepper. Place a third of the lamb and the bacon on the bottom of a 5½-quart Dutch oven and top with a third of the vegetables. Repeat, creating three layers of meat and vegetables, finishing with vegetables. Add wine and stock followed by sachet and bouquet garni, being sure to submerge them. Cover and place on a baking sheet. Bake for 30 minutes. Reduce temperature to 280°F and bake for another 2½ hours. Remove from the oven to rest at least 30 minutes before serving. Serves 8. Garlic Grits: Directions Preheat oven to 350°F and place a rack in the center. Cut the head of garlic in half horizontally, brush cut halves with olive oil, and sprinkle with salt and pepper. Wrap in aluminum foil and bake for 30 minutes, or until the cloves are golden and cooked through. Let rest until cool enough to handle, then squeeze cloves from their skins into a medium saucepan. Add milk and water and bring to a simmer. Add grits in a gentle stream while whisking constantly and cook for another 10 minutes, continuing to whisk. Add butter, season to taste with salt and pepper, and serve with the lamb daube. Serves 8.

DALE'S LAMB

Steps:

• In a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat an outdoor grill for medium heat. Drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.
• Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). Cool, slice, and cover with the thickened marinade mixture to serve.

ROASTED LAMB BREAST

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
• Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
• Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
• Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
• Remove lamb from oven and cut into four pieces.
• Increase oven temperature to 450 degrees F (230 degrees C).
• Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
• Bake lamb until meat is browned and edges are crispy, about 20 minutes.
• Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
• Serve lamb topped with parsley and vinegar sauce.

DAUBE PROVENCALE

Steps:

• Prep the lamb: Heat olive oil in a Dutch oven on high heat. Add the butter. Foam it. Let it subside. Season the meat with salt and pepper. Sear on all sides in a hot pan, in batches if need be, until all of it is deep, dark brown. When browned, remove from the pan with the tongs and set aside.
• Cook the stew: Add the bacon to the still-hot pan and cook until it's crispy and has rendered out its fat. Remove the bacon from the pan and set aside.
• Discard most of the fat and then add the onion, celery, and garlic to the pan. Cook over medium-high heat until the vegetables have caramelized (browned), about 5 minutes. Using the wooden spoon, stir in the tomato paste and cook for about 1 minute. Stir in the flour and cook for an additional minute. Stir in the wine and scrape up all that brown stuff.
• Bring the wine to a boil, reduce by half, then add the stock (and a teaspoon of demi-glace if you have any). Bring back to a boil and reduce immediately to a simmer. Add the lamb, carrot, bouquet garni, orange zest, and bacon. Season with salt and pepper, cover the pot, and simmer over low heat for about 90 minutes, occasionally skimming the fat from the surface of the stew.
• After 90 minutes, add the potatoes to the stew and cook until they are tender, about 12 to 15 minutes. Skim the stew a final time, making sure there's no film of fat floating on the surface, then serve in a big old bowl, garnished with the chopped parsley.