Slicing of the Lambs ;)

This evening I ate a whole leg of Milk Fed Lamb (Cordero Lechal) 😉

Though a little more expensive than normal Lamb, the soft texture and flavour of the meat are well worth the money. Unlike older lamb, Milk Fed is more “softer” and doesnt “smell” as much, some Lao find the smell of Lamb off putting or “staining” (“Qow”).

Tonight I simply roasted/grilled it and had it with Garlic and Shallot Confit and a nice Chicken Gravy (yes, Chicken).

Home cooking, or should I say, Cooking at Home is very different to what we make at work, first of all, I dont have a huge up-to-date kitchen, and secondly, I dont have the staff. But that doesnt mean that you shouldnt be able to enjoy “restaurant style food” at home.

For the Gravy

Next time you roast a chicken, be sure to collect all those lovley tit bits and “sauce” that are left in the baking tin, this is where all the flavours are, concentrated and yummy. Strain the left over juices and allow to cool, then place in the fridge for about 2 or 3 hours. You will find that the fat will rise to the top (and harden) and can be easily removed, though dont remove all of it, you will need some. Divide in to manageable sizes (i.e. in an ice cube tray, covered) and freeze until needed.

For the Confit

Grab a load of Shallots and peel, grab the same amount of Garlic Cloves and remove the outer dry white skin, try to choose only the biggest cloves, more or less the same size as the Shallots.

Put some Olive Oil in a Saucepan and genlty heat, when hot add the Shallots. The oil should not be too hot as to “fry” the Shallots, but hot enough to “poach” them. Turn the heat to the lowest setting and leave the Shallots to be poached for about 10 minutes, then add the Garlic. Leave to swim in the oil until done (you can test this by pricking with a toothpick, they should be soft without being burnt). Turn off the heat and allow to cool in the oil.

For the Lamb

Peel some Garlic cloves and cut in half length ways, stab the Lamb with a knife and insert some of the Garlic slivers. Season all over with salt and pepper, heat a large frying pan then sear the leg of lamb over a high heat in a little oil. Place in the oven on the top self and cook until it has reached the desired “doneness”.

While the Lamb is in the oven, chop some more Shallots and gently fry in a Saucepan with some butter and oil until soft. Add the Chicken “Juice” and allow to come to a gentle boil, add some Black Pepper and a dash of Double Cream, seaon to taste, remove from heat.

Just before the Lamb is done, remove from the oven and add some (or lots) of Shallot & Garlic Confit, place under a hot grill to finish off the Lamb. When done, allow to rest for about 10 minutes. Meanwhile warm up the sauce.

Warm your serving dish and add the Chicken Gravy, Confits and Lamb. Eat with gusto.

The Garlic should be soft and melt in the mouth without leaving you with “Garlic Breath”, you can just pop a whole clove in to the mouth and suck out the soft “puree” like Garlic.

Nice dish like this needs a nice medium to heavy red wine. You could serve it with Rice or Potatoes, but tonight I just “pigged out” 😉

Its always good to make lots of Shallot & Garlic Confit, once cooled you can store them in an air tight container for 2 or 3 weeks and gently heat them up when needed.

“I´m having an old friend for dinner….”


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