Results tagged “lamb” from iVillage - Secret Sauce
January 25, 2008
Secret Sauce Bonus:
Method:
- Grind the mustard seeds, peppercorns, and cardamom pods in an electric coffee/spice grinder until medium-fine. Set aside half the ground spices (about 1 scant tablespoon) to make the sauce. Put the remaining ground spices in a bowl and stir in the rosemary and oil.
- Coat the lamb with half of the spice rub. Marinate the lamb, covered and refrigerated, for 4 to 8 hours.
- Prepare the sauce: Heat 4 ½ tablespoons oil in a heavy 4-quart pot over moderately high heat until it shimmers and cook the shallot, ginger, and garlic until the shallot is translucent, about 2 minutes. Add the scant tablespoon of ground spices, the tomatoes, and the salt and continue to cook, stirring occasionally, until the tomatoes start breaking down, about 4 minutes.
- While the tomatoes are cooking, heat the reduced stock to boiling. Add the boiling stock and sugar to taste to the tomatoes and cook over high heat, stirring occasionally, until reduced by about a third, about 15 minutes. You should have about 2 ½ cups sauce. Remove the sauce from the heat and keep it warm.
- Preheat the oven to 350°F. Season the lamb with salt.
- Heat the ¼ cup of the oil in a heavy 12-inch skillet over high heat until it shimmers. Sear half of the lamb on one side until golden, about 2 minutes. Turn the lamb over and transfer to a shallow roasting pan. Sear the remaining lamb in the remaining oil the same way. Turn it over and transfer to the roasting pan.
- Put the pan in the middle of the oven and roast the lamb for 5 minutes for medium-rare meat. Remove the lamb from the oven and baste thoroughly with the fat in the pan. Transfer the lamb to a platter and let it rest for 10 minutes.
- Coarsely chop the mint and rosemary and add to the sauce off the heat. Let the sauce sit for 10 minutes, then strain it through to sieve into a small pan, pressing firmly on the solids. Discard the solids and gently reheat the sauce. Slice the lamb and serve with the sauce ladled over.
Yields 6.
More from Floyd Cardoz
October 5, 2007
Secret Sauce welcomes Colorado's Chair 8 Chef & owner Jake Linzinmeir and his delicious dish pick, Telluride Shepherd’s Pie.
This hardy meal is one of Jake's personal favorites, says the acclaimed chef, "Because we use a local lamb from Foxfire Farms, it's perfect after a day on the ski mountain and very simple to make."
Tasty and simple is what we're all about!
Impress your friends and family with this comfort food recipe tonight. (All that's missing are the skis!)
Procedure: For lamb
- In large pan, heat oil over medium-high heat.
- Add lamb and brown, stirring occasionally.
- Remove lamb and drain.
- Add carrots, celery and onions; sauté until onions are translucent.
- Deglaze with a fine stout ale [Dark beer].
- Stir in tomato paste, bring to a slow boil.
- Add lamb stock, chicken stock, rosemary, thyme, salt, pepper and sugar.
- Reduce heat and simmer, reducing liquid by one-third.
Procedure: For potatoes
- In bowl, mix potatoes with cheese, soup, crème fraîche, salt and pepper.
- Layer into 2” hotel half pan or casserole dish.
- Cover with layer of corn flakes and drizzle with butter.
- Bake 35 to 45 minutes at 325º.
- Cool or reserve warm if using immediately.
Procedure: To assemble
- Heat stew to desired temperature, place in oven-proof bowl.
- Cut portion of potatoes to cover dish and place over stew.
- Put back in oven or place under broiler to warm.
Serves 12.
 | Deglazing means "adding liquid to a pan to create a sauce from the meat juice cooked onto the bottom." |
About the Chef:
Jake Linzinmeir comes from the great Midwest where he grew up in the kitchens of his family farm. The son of a pilot and an internationally traveling family, Jake was exposed to the regional cuisines and cultures of America, Asia and Europe from a young age.
With this influence, he chose to attend Cornell University's acclaimed School of Hotel Administration. A specific interest in the independent restaurant world took Jake to kitchens and restaurants of New York, Aspen, Los Angeles and Italy.
While in Italy he was selected to stage with the Michelin Three Star Le Calandre near Venice with Chef Massimiliano Aljamo, the youngest Chef to ever earn three Michelin Stars.
Currently, Jake owns and operates a number of restaurants in Telluride, Colorado, including The Bluepoint Grill & Noir Bar, The Excelsior Café, and Chair 8. Other concepts he has begun include Sushi Kiko, The Excelsior Deli, and The Wildflour Market.
Jake has been a regular guest of NBC's The Today Show and featured in Bon Appetite, Food Arts, Newsweek as well as representing Amstel’s “Living Tastefully” campaign as their featured Chef.
Recently selected as one of the industries Rising Stars by Restaurant Hospitality magazine, Jake continues to lecture and demonstrate at culinary events throughout the country. He's currently compiling recipes for a new cookbook for all to enjoy his dishes at home.
Visit Chef Jake Linzinmeir on the web @ Chair 8.com.
