Luscious Lamb Cookery @ Las Cosas

I attended the lamb cooking class at Las Cosas last night. I do love lamb, but I do not know a lot about the cuts of meat and cooking it. There are some lamb patties that I prepare almost every week, but I wanted to have more lamb recipes in my collection. All of these recipes are in Chef Johnny Vee’s book (Cooking with Johnny Vee).

Class Description: Lamb is a delicious and versatile meat that is a popular restaurant item, but a challenge to the home cook. Tonight we de-mystify lamb cookery. We will discuss various cuts of lamb and the best way to prepare them. Our menu includes: Pecan-Crusted Rack of Lamb, New Zealand Style Lamb Chops with Homemade Mint Jelly, Lamb Osso Buco with Saffron Risotto, and Moroccan Lamb Tagine with Couscous. (Hands-On)

Per usual the menu items were divided up among class members. This class was a very full class. I think maybe 14-15 students. I worked with classmates Rita and Linda to make the Pecan Crusted Rack of Lamb.

Pecan Crusted Rack of Lamb

This recipe was surprisingly fast and easy. The hardest part would be to get the cut of lamb you need. You will likely have to visit the butcher section of your grocery store and get these cut for you.

First we patted salt and pepper on the lamb and put in in a hot pan with olive oil fat side down. We need to just get a sear here.

While that was cooking, we prepared the crust mixture. This has chopped pecans, plain bread crumbs, lemon zest, capers, and thyme.

Then we brushed Dijon mustard on the seared side of lamb.

Next we generously patted the crust mixture on the lamb using the mustard to make it stick. Then it went into the oven at 400˚F for 20 minutes. The oven was pre-heated to 450˚F and then turned down to 400˚F when the lamb was put in.

After 20 minutes, it was the correct temperature inside. So we let it rest.

After resting, the rack was cut into chops and placed on a platter for serving.

The Other Menu Items

Rosemary Flatbread – flour, baking powder, kosher salt, rosemary, plain yogurt, olive oil, and roasted garlic

New Zealand Style Lamb Chops with Roasted Root Vegetables – lamb shoulder chops, olive oil, carrots, turnips, rutabagas, potatoes, kosher salt, pepper, and flour

Mint Sauce – apple cider vinegar, sugar, and mint

Moroccan Lamb Tagine – olive oil, red onion, fennel bulb, garlic, lamb stew meat, cayenne pepper, ginger, cumin, coriander, allspice, kosher salt, pitted dates, chicken stock, and cilantro

While cooking in the tagine.

When ready to serve. We did not make the couscous that is normally goes with this.

Lamb Osso Buco – lamb shanks, flour, olive oil, garlic, onion, mushrooms, thyme, tomatoes, beef stock, red wine, kosher salt, pepper, and bay leaves

It was served on top of Wild Mushroom Risotto with Truffle Oil – beef stock, butter, olive oil, onion, Arborio rice, mushrooms, Parmesan cheese, parsley, salt, pepper, and truffle oil.

Recipe Locations

All of these recipes are in Cooking with Johnny Vee: International Cuisine with a Modern Flair.

• Luscious Lamb Osso Buco p. 34
• Moroccan Lamb, Fennel, and Date Tagine (p. 23) with Preserved Lemon Couscous (p. 24)
• New Zealand-Style Lamb Chops with Roasted Root Vegetables (p. 32) and Homemade Mint Sauce (p. 33)
• Pecan-Crusted Rack of Lamb p. 30
• Rosemary Flatbread p. 39
• Wild Mushroom Risotto with Truffle Oil p. 36