/ck/ - Food & Cooking

[Anonymous No.16612224]

What are /ck/'s favorite lamb recipes?

[Anonymous No.16612231]

Meat is murder, I refuse to be a murderer

[Anonymous No.16612514]

>>16612231
i murder plants all the time when they're done growing i pull them out of the ground, wash them, then chop them up

[Anonymous No.16612600]

>>16612231
how can a noun be a verb?

[Anonymous No.16612630]

sumac, chilli, cumin, pomegranite mollassas, vinegar, olive oil

[Anonymous No.16612632]

[Anonymous No.16612636]

put lamb back into back with marinade for full contact
4 hours- overnight

[Anonymous No.16612642]

drain meat

[Anonymous No.16612646]

reduce marinade until sticky

[Anonymous No.16612648]

grill

[Anonymous No.16612650]

baste

[Anonymous No.16612656]

rest

[Anonymous No.16612659]

>>16612224
Just made a leg of lamb steak tonight. Just seared it in my cast iron skillet with basic seasonings and finished with some thyme and parsley. Didn't have the delicateness of a good cut of beef steak but this was also my first time, maybe I did it wrong. Still was very good and came out a perfect medium rare, just a bit drier than I expected.

[Anonymous No.16612660]

peppers
grill lid down until blacken / skin sags
rest in paper bag to steam

[Anonymous No.16612662]

[Anonymous No.16612663]

[Anonymous No.16612670]

zuchs

[Anonymous No.16612674]

on basmati rice
wa la

[Anonymous No.16612679]

sandwich form

[Anonymous No.16612713]

>>16612659
quality can swing a lot with lamb
if it was cooked perfectly to temp you probably just had not great meat

because it's a strong taste it also holds up well to heavy seasoning and spice. A lot of northern chinese food (sichuan region and around) uses lamb, with a fuckload of like chilli oil and cumin and stuff. It takes to curries well as well.

you also often get tripped up with lamb, like a trad leg roast for example has lean meat, AND it has fatty/connective tissue meat down around the bone where it tapers. Cooking it slow to med-rare helps render fat but you do get tripped up on the tougher meat (which is by far the best on your traditional overcooked lamb roast). Good solution is to eat the lean meat, save the rest for re-frying the next day.

[Anonymous No.16612752]

>>16612674
>>16612679
too jelly to hate on you brah

I wish I made enough of an effort to make a meal as balanced as yours

keep up the good food my friend

[Anonymous No.16612956]

>>16612713
dually noted. The cut started curling up on the fattier edges which was my first clue that I might not be experienced enough to do this right. It was still a pretty tasty cut but i think next time I might try a reverse sear

[Anonymous No.16613021]

>>16612224
> Braised Lamb Shanks
2 lamb shanks
1 onion, chopped
2 carrots, chopped
2 cloves garlic, lightly chopped
2 cups chicken stock
A shitload of thyme/rosemary/parsley
Some cumin and paprika
salt and pepper

Preheat oven to 300. Season shanks with salt and pepper. In a dutch oven, brown shanks over medium high heat, then remove from pan. Reduce heat then add onions and carrots. Cook until onions are translucent. Add garlic and cook till fragrant. Add cumin and paprika. Dump in stock to deglaze and scrape up any fond. Make a bouqi garni with the herbs and toss in. Add back in shanks, cover, thrn put in oven for 2 hours or until tender.

I made mashed cauliflower with cream cheese and turmeric to go with it

[Anonymous No.16613031]

Vindaloo lamb curry with lemon rice

[Anonymous No.16613034]

>>16613021
that looks really good but its missing the umami bombs

[Anonymous No.16613038]

>>16612600
Next time think twice before posting

[Anonymous No.16613045]

>>16612956
did you mean 'duly noted'? learn to spell dumb dumb

[Anonymous No.16613053]

>>16613045
dually noted retard
he was aknowledging both points

[Anonymous No.16613064]

>>16613053
learn to spell, stupid

[Anonymous No.16613315]

>>16613064
they're different words

[Anonymous No.16613854]

>>16612224
>lamb barbacoa tacos using Enrique Olvera's recipe
>rogan josh
>saag gosht

[Anonymous No.16613882]

>>16613854
https://www.sergetheconcierge.com/2015/10/get-your-chile-going-suckling-lamb-barbacoa-taco-from-mexico-from-the-inside-out-by-enrique-olvera.html

[Anonymous No.16613950]

literally any lamb curry

[Anonymous No.16614012]

>>16612224
Minced lamb kebabs from tayyabs are the goat. I more or less replkicated their recipe but it's hard to get minced lamb where I live.

[Anonymous No.16614047]

>>16614012
>where I live.
just say it

[Anonymous No.16614117]

>conspicuously leaving out the head and feet aka the best parts
Angloid trash detected

[Anonymous No.16614641]

any anons like mutton

[Anonymous No.16614646]

>>16614641
stupid butchers here either don't differentiate it from lamb or just don't sell mutton. this makes me angry.

[Anonymous No.16614722]

>>16614646
probably need to go to an ethnic butcher
ethnics apparently often get sold mutton as goat
those places can be sketchy af

[Anonymous No.16615542]

>>16612224
Lamb Rogan Josh was a weekly dinner in my family during the 90s.

[Anonymous No.16615556]

We can't forget the classic Shepherd's Pie.

How's it made Gordon?
https://www.youtube.com/watch?v=M_GNznvIN1E

[Anonymous No.16616747]

>>16612674
This looks wonderful. You should be proud of your cooking abilities.

[Anonymous No.16618085]

>>16612674
looks like shit

[Anonymous No.16619588]

>>16614641
Yeah lamb bbq is a regional specialty here. Served with a vinegar based sauce. Very good.

[Anonymous No.16620042]

>>16613038
Meat=noun
Murder=verb
How can a noun be a verb you seething baby

[Anonymous No.16620107]

>>16612224
>no head organs eater
You do not want to waste anything trust me
I like ribs and kidneys

[Anonymous No.16620157]

Shepherds pie

[Anonymous No.16622126]

>>16612224

The head

https://www.youtube.com/watch?v=Y3eb23n2W6w

[Anonymous No.16622134]

>>16620042
Retard=you

[Anonymous No.16622386]

Slow Cooked Lamb Ragu
Otherwise I just do a forequarter chop (pic related) on the BBQ with roast potatoes and a salad, it's a good easy staple meal