Learning to Live with Lamb

I’ve been thinking a lot about lamb lately. Having recently competed in the San Francisco Lamb Takedown, I’ve been intrigued as to the many different ways lamb can be prepared. Prior to the Takedown, my experience eating lamb was limited, and my experience making lamb was, well . . . non-existent.
With that said, one might ask, “Why lamb?” or even, “Why a competition cooking lamb?”
My experience in the Takedown was truly an exercise in getting out of my cooking and eating comfort zone. And, since lamb is not considered a staple in most American kitchens, I was intrigued to find out a bit more about lamb.

According to the American Lamb Board, the group which sponsored the Lamb Takedown,
“On average, a 3-ounce serving of lamb has only 175 calories and meets the Food and Drug Administration's (FDA) definition for lean.” Further, “because lamb naturally contains many essential nutrients, it is an easy fit for healthy diets. On average, lamb is an excellent source of protein, vitamin B12, niacin, zinc, and selenium while still being a good source of iron and riboflavin. All of this within an average of 175 calories per 3-ounce serving makes lamb naturally nutrient-rich.”
As if that wasn’t enough to convince me as to the healthfulness of Lamb, I looked further – to Australian Lamb. Here’s what I found:
“Australian lamb is lean and low in cholesterol compared to other animal proteins. In fact, half of the fat in lamb is mono-unsaturated, the same type of fatty acids found in olive oil. For instance, a 3oz serving of topside lamb steak has only 5 grams of fat compared to 8 grams in beef and pork composite cuts and 10 grams in Atlantic salmon.”
So, after a bit of research I realized that lamb can be a healthy addition to my weekly menu, and might actually be a good alternative to my meal repertoire. And, after participating in the competition, I realized all the delicious ways lamb could be prepared.
( For more information on the nutritional aspects of lamb, visit http://www.leanonlamb.com/ )

As for the ‘why’ behind me entering the competition, I did so because I am an advocate of trying new things. Once in a while, I dig out my cookbooks and seek out a new recipe to try. More often than not, things don’t turn out the way I planned, but I don’t let that discourage me. With each try at something new, I learn from my last attempt.
As for the lamb empanadas, well, they were good, but I know I can do better. I am inspired to create even more tasty ‘lampanadas’ next time, but in the meantime, I may even venture out and prepare some of the Takedown’s winning lamb combinations such as Lamb Nuggets or Slow-Roasted Lamb with Preserved Lemons.
Until next time . .


To read more about my experience, visit the blog at FamilyEats.net
Lamb Empanadas (Lambpenadas)

Filling
2 tbsp raisins
3 tbsp rum
2 tbsp olive oil
3 large cloves garlic, peeled and minced
1 or 2 jalpeno or Serrano peppers, seed and minced, or 1.8 tsp. cayenne
2-inch piece fresh ginger, peeled and minced
1 large onion, peeled and finely chopped (1 ½ cups)
¼ tsp. ground cloves
1 to 1 ½ tbsp finely chopped fresh mint or tsp dried mind, crumbled
2 tsp ground cumin
1 tsp. coarse salt
¼ tsp. ground white pepper
½ pound lean lamb, coarsely ground
3 tbsp roasted pigonlis
3 tbsp chopped fresh cilantro glaze

Sealer and Glaze
1 egg white
2 tbsp water, milk, or heavy cream

1. Prepare Curry Dough (recipe below)

2. Place the raisins and rum in a cup and let soak for 15 to 20 minutes

3. To prepare the filling, heat the olive oil in a sauté pan. Add the garlic, ginger, onion, cloves, mint, cumin, salt and white pepper; sauté over medium heat until the onion is totally translucent, about 4 or 5 minutes. Add the lamb and cook for 1 minute, stirring until the lamb is thoroughly cooked. Add the raisins with the rum and stir constantly until all the liquid has evaporated. Mix in the pignolis and remove from the heat. Cool thoroughly or store, well covered overnight in the refrigerator. Just before using, add the cilantro and mix: correct the seasoning with salt to taste.

4. To prepare the sealer and glaze, mix the egg white with water.

5. Preheat the oven to 375 degrees.

6. On a lightly floured board, roll out the dough about 1/8 inch thick, shaping it into a 16-inch square. Cut the dough into 4-inch squares. Knead and re-roll the scraps and cut into additional squares. Place 1 full tablespoon of filling the center of each square. Moisten the edges of the dough lightly with egg sealer. Fold the dough over the filling to form a triangle, and press the edges together with your fingertips or the tines of a fork to seal. Prick the surface of the empanada once or twice with the tines of a fork. Repeat this process until all the empanadas are assembled.

7. Spread parchment paper on a baking sheet. Arrange the empanadas on the parchment paper and brush with the remaining egg glaze. Bake for about 25 minutes, or until golden brown. Remove from oven; place the empanadas on a rack and let them cool slightly. Serve warm.


Curry Dough
Makes enough for 2 9-inch shells, 16 to 18 individual pastries, or 32 bite-sized pastries

3 cups all-purpose flour
2 tsp coarse salt
1 tsp sugar
8 tbsp lard*, chilled
3 tbsp Curry Oil (recipe below)
1 egg yolk
½ cup cold water

Sift the flour, salt, and sugar into a bowl. Add the lard and oil and mix quickly with your fingertips until the mixture resembles coarse meal. Add the egg yolk and ¼ cup of water. Continue mixing, adding the rest of the water, a little at a time, just until you have a firm dough. Knead the dough for a few seconds until smooth. Wrap the dough and let it rest in the refrigerator for about 10 minutes, or until ready to use.

* Vegetable shortening may be substituted for the lard; it will make a lighter pastry. For more flavor, use half vegetable shortening and half butter in place of the lard.


Curry Oil

Makes about 1 cup

1 ½ cups olive or vegetable oil
½ cup curry powder (about 2 ounces)
2 tsp ground cumin
1 tbsp ground turmeric
6 to 8 cloves
1 to 2 dried mirasol or red chili peppers, crumbled

In a small saucepan, combine all of the ingredients. Let sit for 30 minutes, stirring now and then.

Place the saucepan over low heat and bring to a gentle boil, stirring. Immediately remove from the heat and let the contents cool thoroughly.

Pour through an extra-fine sieve or a strainer lined with several layers of cheesecloth, squeezing the cheesecloth to extract all the oil from spices. Discard the contents of the sieve or cheesecloth. The oil is ready to be used or stored.

Storage Note: Curry oil will keep for up to 1 year, either in the refrigerator or in a cool, dark, dry place. Store in a tightly covered jar.

Source: The Art of South American Cooking by Felipe Rojas-Lombardi