1. Lamb Lamb is a very desirable meat; it has been consumed for centuries by
people all over the world for a wide range of dishes and occasions.
The flavor of lamb is succulent and juicy, while the texture is one of the
more tender cuts available, and this combination means that it is one of
Recipes the most expensive cuts of meat in stores.
Of all the red meats lamb tends to be the sweetest, most succulent and
less strong. Typically this is because lamb is generally slaughtered
between 3 and 6 months of birth. However, in some instances lamb can
have an unpleasant aftertaste due to the lanolin (the oil that protects
the wool) being transferred onto the meat. However, this is very easy
to remove if you rub the meat all over with a lemon or a lime, allow to
marinate for 20 minutes then wash thoroughly under plenty of cold
running water. Dry thoroughly and cook as you would normally.
Lamb is an extremely versatile meat and can be both cooked and used wherever beef would be used.
There are also a whole range of recipes (typically originating from mountainous or Muslim countries where
lamb is the meat of choice) that are specifically designed to be cooked with lamb.
French Recipe
Rack of lamb with the tapenade / Carréd'agneau à la tapenade
(raviole aux cepes/pliage serviettes restaurant)
Ingredients:
1 rack of lamb of 8 coasts of 600 G
250 G of black olives
3 anchovy fillets
10 olive oil Cl
salt, pepper
10 G of capers
aromatic trimming for a juice of lamb of
accompaniment
Method:
For the juice, put the bones of lamb in a pan, colour and associate vegetables: carrots, garlic, onions,
tomatos. Thaw with white wine, add a bouquet garni, let reduce of a third. Pass to Chinese. At the time to
be useful, go up to butter. For the tapenade, chop the flesh of olives, the capers, the anchovies, pass to
mixing and go up to the olive oil. Cook the rack of lamb with the cooking requested, very hot oven during
approximately 15 mn.