In the Kitchen: Braised Lambs

In the Kitchen: Braised Lambs


FROM THE RHODE ISLAND STATE POLICE, HEAD TO rhodeshow.com FOR A LINK TO THEIR Facebook PAGE. Will: HERE WE ARE IN THE RHODE SHOW KITCHEN. TODAY WE ARE MAKING BRAISED LAMB, WHICH A LOT OF PEOPLE MAY NOT KNOW HOW TO PREPARE LAMB AT HOME TODAY. WE’RE GOING TO ANSWER ALL OF YOUR QUESTIONS. GOOD MORNING. GREAT. GOOD MORNING. Will: NICE TO HAVE YOU HERE. THANK YOU FOR HAVING ME. Will: A LOT OF PEOPLE DON’T LIKE STEAK, THEY DON’T LIKE CHICKEN AND MAY COOK LAMB. LAMB IS SOMETHING PEOPLE ARE APPREHENSIVE TO COOK WITH BECAUSE OF THAT UNKNOWN SORT OF EXOTIC TYPE OF LAMB. Will: YOU HAVE SOME LAMB HERE GREAT INGREDIENTS. HERE WE HAVE 3 1/2 POUNDS OF CUBED TOP ROUND LAMB FROM THE UPPER THIGH AREA OF THE ANIMAL. WITH THAT, DICED ONIONS. WHITE ONIONS. PUREED — ACTUALLY WHOLE, PEELED TOMATOES. Will: THEY LOOK LIKE THEY HAVE A LOT OF CHUNK TO THEM. EXACTLY. TOMATO PASTE. BASIL. I’M SORRY, BAY LEAFS. CINNAMON STICKS. CUMIN. FRESH OREGANO, FRESHLY MINCED GARLIC. SAL AND PEPPER OBVIOUSLY. PARSLEY. OR YOU CAN USE ROSEMARY DEPENDING ON HOW FLAVORFUL AND CINNAMON. AND PARSLEY FOR GARNISH. Will: AND BASICALLY PUT IT IN A PAN, BRAISE IT OFF A LITTLE BIT. TAKES ABOUT THE WHOLE PROCESS, THE COOKING PROCESS TAKES ABOUT TWO TO TWO AND A HALF HOURS. WE WANT TO MAKE THAT LAMB NICE AND TENDER. SO, THE MORE YOU BRAISE IT AND SIMMER IT, THE BETTER IT IS. ON THOSE SOCIAL MEDIA PLATFORMS AS WELL. WE’D LOVE TO CONNECT. SPEAKING OF CONNECTING, LET’S CONNECT WITH WILL. ONCE AGAIN, HE’S IN THE KITCHEN. TAKE IT AWAY. Will: WE’RE BACK IN THE RHODE SHOW KITCHEN. ANDREAS RESTAURANT IS HERE. BRAISED LAMB IS WHAT WE’RE MAKING. YOU CUBED THOSE PIECES OF LAMB UP, YOU’RE READY TO GO. CORRECT. WE ACTUALLY HAVE MARINADED LAMB FOR ABOUT TWO HOURS. EXTRA VIRGIN OLIVE OIL. SOME PEOPLE DO IT WITH OREGANO, DEPENDING ON YOUR PREFERENCE. EITHER WAY IS FINE. WE HAVE ABOUT TWO AND A HALF TEASPOONS OF EXTRA VIRGIN OLIVE OIL. LET THAT BURN NICE IN ORDER TO CRISP UP THE LAMB. ADD THE LAMB. Will: FOR A LOT OF PEOPLE WHO HAVE NEVER GONE OUT AND BOUGHT LAMB BEFORE, CAN LAMB BE TOUGH? IS IT EASY TO BREAK DOWN? WHAT DO YOU NEED TO LOOK FOR? DEPENDING ON THE CUT OF LAMB, IT IS USUALLY TENDER. OBVIOUSLY THE MOST COMMON PARTS OF THE LAMB THAT PEOPLE ARE FAMILIAR WITH AND IS POPULAR AT THE RESTAURANT IS LAMB CHOPS A LAMB SHANK OR LEG OF LAMB. THAT IS PRETTY STEREOTYPICAL I WOULD SAY. SO, THIS IS SORT OF STEPPING OUT OF THE NORM OF THE TYPICAL GREEK ENTREES THAT YOU WOULD FIND IN A TRADITIONAL GREEK RESTAURANT, LET’S PUT IT THAT WAY. WE STAYED WITHIN THE CONCEPT OF LAMB. THE PREPARATION JUST A LITTLE BIT DIFFERENT. AND IT IS AN EXCELLENT WINTER DISH. Will: WE ALSO SAID A LOT OF DOMESTIC LAMB IS ALSO AS GOOD. LIKE THE NEW ZEALAND LAMB IS ALSO VERY GOOD BUT THE DOMESTIC IS ALSO REALLY GOOD. CORRECT. COLORADO LAMB, EXCELLENT. EXCELLENT PRODUCT. PEOPLE TEND TO THINK THAT IT’S GAMEY IN SMELL. I DISAGREE. IT’S JUST THE SCENTS OF THE LAMB. LAMB HAS A DIFFERENT SMELL. THEIR DIET CONSISTS OF A LOT OF GRASS, A LOT OF GREEN, LEAFY — Will: AROUND A FARM. AROUND A FARM OR AS THEY, YOU KNOW, IN THE FIELDS WHERE THEY EAT. Will: AND YOU HAVE ALSO PUT ENOUGH SEASONING ON THIS, TOO, TO GIVE A GREAT FLAVOR. WE’LL BRAISE THIS. WE’LL ALSO PUT THIS TOGETHER

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