FSB Author Article
Excerpt
The following is an excerpt from the book The Low-Carb Gourmet: 250
Delicious and Satisfying Recipes
by Karen Barnaby
Published by Rodale;
November 2004;
$35.00US; 1-57954-990-X
Copyright © 2004 Karen Barnaby
Lamb
My first experience with lamb was a leg steak, cooked by my maternal grandmother. I was never a picky eater as a child, so my grandmother had me as a willing accomplice in enjoying with her all the foods my parents wouldn't eat. Along with the lamb, she fried slices of eggplant that had been marinated in bottled Italian dressing. My mother couldn't stand the smell of lamb, so we had to air out the house after it was cooked.
My next experience with lamb was as an adult. The phrase "rack of lamb" had a certain mystique about it. It was expensive, elegant, and in my mind, aloof. It was in the same league as caviar, lobster, and Baked Alaska.
I was in a fancy restaurant and decided to have this particular dish. I was even nervous saying it. I repeated "rack of lamb" to myself until I felt confident enough to say it out loud. Thankfully, I didn't stumble over the words and sound the way I felt, like a gourmet impostor.
"And how would you like that cooked?" inquired the server. This was part of the conversation that I had not anticipated. I immediately scrambled around in the food files of my brain. Medium-rare meat was what cool people ate. And I wanted desperately to be cool. "Medium-rare" rolled off my tongue. "Very good," replied the server. "Medium-rare." I passed the test and basked in my newfound coolness.
When the lamb arrived, it lived up to my anticipation. Perfectly pink, round nuggets of meat, attached to slender and elegant bones. And it was perfectly delicious!
Lamb is not as mysterious to me now, and I like exotic flavors with it. I still enjoy a rack every now and again. Lamb, Feta, and Olive Meatballs (pages 224 to 225) are one of my favorites, and I like them cold for breakfast.
If you want to add some oomph to your lamb, try it with Aioli (page 248) as a dip. Marinate it with Garam Masala (page 249). Or serve it with Grainy Mustard and Vermouth Sauce (page 237) or Basic Herb and Wine Pan Sauce (page 23l)--using chopped mint as the herb beats mint jelly, hands down!
Cumin and Coriander-Crusted Leg of Lamb
Makes 8 servings
The flavors of the Middle East are highlighted in this simple lamb dish. The lamb can be grilled on your barbecue, making it a good choice for cool summer eating. Serve it with Pine Nut and Parsley Salad (page 68).
| 1 Tbsp. | (15 ml) | coriander seeds, coarsely crushed |
| 1 Tbsp. | (15 ml) | cumin seeds, coarsely crushed |
| 1 tsp. | (5 ml) | coarsely ground black pepper |
| 1/2 tsp. | (2.5 ml) | ground cinnamon |
| 1/2 tsp. | (2.5 ml) | turmeric |
| 1 tsp. | (5 ml) | sea salt |
| 6 |
garlic cloves, minced |
|
| 2 Tbsp. | (30 ml) | extra-virgin olive oil |
| 1/4 cup | (60 ml) | full-fat yogurt |
| 1 4-lb. | (1.8-kg) | boneless lamb leg, trimmed and butterflied |
--In a small bowl, mix the coriander, cumin, pepper, cinnamon, turmeric, salt, garlic, oil, and yogurt. Place the lamb in a large baking dish and coat with the mixture. Cover and refrigerate for at least 1 hour or up to 24 hours.
--Preheat the oven to 350°F (175°C).
--Place the lamb in a roasting pan and roast for 45 minutes to 1 hour, basting every 15 minutes, until an instant-read thermometer inserted in the thickest section reads 120°F (49°C) for medium-rare.
--Transfer the lamb to a platter and let sit for 10 to 15 minutes before slicing. Transfer the pan juices to a cup and skim off the fat. Slice the lamb and drizzle with the pan juices.
Per serving. Effective carbohydrates: 1.5 g; Carbohydrates: 1.7 g; Fiber: 0.2 g; Protein: 39.5 g; Fat: 50.9 g; Calories: 632
Moussaka
Makes 10 servings
I love the flavor of lamb with tomatoes and cinnamon. And it makes the kitchen smell utterly delicious. Serve the moussaka with a Greek salad or fried zucchini with garlic, lemon, and oregano.
Moussaka is a great dish to feed a crowd, and the leftovers are perfect for breakfast! You can also try it with beef.
Eggplant
| 2 1-lb. | (454-g) | eggplants |
| 1/2 cup | (120 ml) | extra-virgin olive oil |
Lamb
| 2 Tbsp. | (30 ml) | extra-virgin olive oil |
| 3/4 cup | (180 ml) | finely chopped onion |
| 2 | garlic cloves, minced | |
| 3 lb. | (1.3 kg) | lean ground lamb |
| 1 cup | (240 ml) | canned Italian plum tomatoes, well drained and finely chopped |
| 1 tsp. | (5 ml) | sea salt |
| 1 tsp. | (5 ml) | ground cinnamon |
| 1 tsp. | (5 ml) | dried oregano |
| 3 | large eggs | |
| 1 cup | (240 ml) | freshly grated Parmesan cheese |
Sauce
| 2 cups | (480 ml) | ricotta cheese |
| 1/2 cup | (120 ml) | freshly grated Parmesan cheese |
| 1/4 cup | (60 ml) | finely grated Pecorino Romano cheese |
| 1/4 tsp. | (1.2 ml) | freshly grated nutmeg |
| 1/4 tsp. | (1.2 ml) | sea salt |
| Freshly ground black pepper | ||
| 3 | large eggs |
--To make the eggplant: Preheat the broiler.
--Trim the stem end from the eggplants and slice lengthwise into 1/3-inch (0.8-cm) slices. Brush both sides with the oil and place on rimmed baking sheets. Broil 4 inches (10 cm) from the heat until browned on one side. Turn over and brown the other side.
--To make the lamb: Heat the oil in a large pot over medium-high heat. Add the onion and garlic and sauté until the onion browns slightly. Add the lamb and cook over high heat, breaking up lumps with a spoon, until the meat loses its raw look. (I find a hand-held blender comes in handy to do this, after the meat is cooked.)
--Add the tomatoes, salt, cinnamon, and oregano. Cook at a simmer for 30 minutes. Remove from the heat and let cool. Beat in the eggs and cheese.
--To make the sauce: In a medium bowl, mix the ricotta, Parmesan, Pecorino Romano, nutmeg, salt, and pepper. Beat in the eggs.
--To assemble: Preheat the oven to 350°F (175°C).
--Place a layer of eggplant (without overlapping the slices) in a 13 x 9-inch (32.5 x 22.5-cm) glass baking dish. Spoon half of the meat in an even layer over the eggplant. Top with another layer of eggplant and then the remaining meat. Place the remaining eggplant on top and cover with the sauce, spreading it out evenly.
--Bake for 45 minutes to 1 hour, until the top is golden brown. Let sit for at least 10 minutes before cutting.
Per serving. Effective carbohydrates: 7.4 g; Carbohydrates: 10.2 g; Fiber: 2.8 g; Protein: 42.6 g; Fat: 46.6 g; Calories: 633
Reprinted from: The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes by Karen Barnaby © 2004 by Karen Barnaby. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.
For more information, please visit www.writtenvoices.com.