Grilled Baby Lamb Leg with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)

Grilled lamb Leg with Balinese Sambal Matah

Grilled lamb leg with Balinese Sambal Matah (Raw Chilli and Shallots Spicy Salsa) is one of my signature dish. I served it many ways: rice, noodle, mashed potato, mashed sweet potato, saffron polenta or  spicy roasted cassava. I’ve try to cook baby lamb rack before, i made a Pistachio Crusted Lamb Chop/Rack with Feta Cheese & Spinach Stuffing and it turned out very good. Even my sister who not really like lamb told me that it’s quite tasty. If  you can’t finished the grilled lamb leg, you can make over it with stir fry it into Stir Fry Lotus Root, Broccoli and Leftover Roast. Today i use the lamb leg cut from a 2 months old baby sheep and it only fed with milk. It’s weighed  only about 3 pounds, such a tiny lil leg. Baby lamb leg is very tender and mild in gamey flavour. Trimming as much silver skin and excess fat as possible because it’s contain so strong gamey aromas when cook. But keep a lil bit of it to prevent the meat drain out during grilling.

Barbeque Grilled Baby Lamb Leg Recipe with Balinese Sambal Matah (Raw Chilli, Shallots and Lemongrass Salsa)

Making grilled baby lamb leg is so easy, first you should know how to choose  baby lamb leg. Don’t get hesitate when your baby lamb meat had a pale pink color since it’s the natural color of baby lamb meat. Roasting or grilling baby lamb cuts is a little bit tricky, i’ve been told that baby lamb rack is more easily throughly cooked due to high water content with low fat content, even it’s sounds healtier, but this make the baby lamb rack easily dry out. Thats why you need to keep your attention on temperature when dealing with baby lamb meat. Properly cooked baby lamb leg could be turn out into a very tender and juicy with a very mild lamb flavour on it!

Paha Kambing Muda Bakar dengan Sambal Matah Bali ( Grilled Baby Lamb leg with Raw Chili Sambal)

Grilled baby lamb leg  or  Paha Kambing Muda Bakar in Bahasa Indonesia is sounds boring without a touch of spicy and refreshing sauce or salsa. That’s why i paired this barbeque grilled lamb leg with Balinese sambal matah. Sambal matah is literrary a raw shallot, chilli and  lemongrass salsa/sambal from Bali Island , Indonesia. It contains a lot of finely sliced shallots, chopped bird’s eye chili, terasi or shrimp paste, with a dash of kaffir  lime juice. Sambal matah is suits for any seafood, especialy barrbequed dish. I guess the samabal matah is also suits with grilled gamey meat. The authentic sambal matah use a finely chopped ingredients but i prefer it in a chunk like salsa.

Tender and moist grilled baby lamb leg (Paha Kambing Muda Bakar yag=ng Empuk)

Grilled Baby Lamb Leg Recipe (Resep Paha Kambing Muda Bakar):

Ingredient:

• 1 baby lamb leg (about 3 pounds)
• 3 tbsp olive oil

Baby lamb leg meat had a pale pink color!

Grilled Lamb Spicy Rubs:

• 12 cloves garlic
• 6 shallots
• 6 cloves garlic
• 1/2 tsp black peppercorn
• 1/4 juniper berries
• 3 dried bird eye chillies
• salt to taste

Spicy Marinade for grilling baby lamb leg

Sambal Matah Recipe:

• 7 shallots, thinly sliced
• 7 bird’s eye chilies, roughly choped
• 4 cherry tomato, quartered
• 4 cloves garlic, finely chopped
• 1/4 tsp terasi (dried shrimp paste), roasted , mashed
• 2 stalks lemon grass, peel off and use the tender part only, finely sliced
• 1 tbsp kaffir lime juice
• 30  ml coconut oil

Instruction:

How To Make Grilled Lamb Leg :

• Proccessed all spicy lamb leg rubs ingredients into a fine paste
• Pat dry the lamb leg evenly, no need to washed lamb leg before cooking
• Trim as many silver skin and excess fat as possible, score the meat to make the seasoning penetrate better
• Rubs and massage the lamb leg evenly with she spicy marinade rubs mixture

Rub the lamb leg with spicy marinade evenly like you really mean it!

• Drizzle with 3 tbsp olive oil and let it marinade overnight in the fridge
• Firstly in the next day morning,  discard the excess liquid from the marinated lamb leg
• Set your charcoal gilling/ barbeque pot
• Grill the lamb leg over charcoal for about 25- 30 minutes
• Stab the thickest part of the lamb leg with a meat thermometer and your lamb leg is well done when it reach 75 degree Celcius and keep it below that  if your want your grilled lamb medium done.

How To Make Sambal Matah :

• Mix all ingredient except the coconut oil and shrimp paste
• Heat up the coconut oil and the shrimp paste until slightly boil, pour onto the sambal mixture and mix well

Serve the grilled lamb leg with sambal matah and SPICY ROASTED SWEET POTATO or CASSAVA

You May Also Like :

Pasta, Spinach and Duck Prosciutto Salad with Sumac Salad Dressing ala Dentisi Chef

Sumac, sumak or sumach  is  flowering plants in the genus Rhus  from family Anacardiaceae. Sumac grow in subtropical climates, especially in Africa. The sumac fruits (drupes) are grounded into a reddish purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arabian cuisine, it is used as a garnish for  hummus and added to rice or kebab.

Sumac: Prescius Spice !

I’ve been searching sumac all over around and end up with nothing but dissapointing. My Arab descent friend  did’t known about it, even few of  arabian ethic stores in Palembang didn’t notes that. Thanks God one of my fellow blogger friends, Tinsyam  had sumac. She sent me a couple tablespoons of sumac and i can even wait to give it a try for my salad. My first verdict of sumac is lemony and tangy  sour aftertaste, i guess sumac is not only suits for salad but also great with seafood. My next project is making sumac crusted tuna.

Spinch Sumac Salad Just Before Tossed Out

Today i make a sumac salad with a fusion of eastern and western ingredient. I use HOMEMADE DUCK PROSCIUTTO, back olives, cheese and truffle oil for western touch. To give a contrast, i used few asian ingredient like lotus root and CRISPY ENOKI MUSHROOM TEMPURA and blended it with Middle East spice Sumac. For a presentation purpose, i mix the sumac sala dressing  after i did the photo session, but i still drizzled  it with black truffle oil.

Sumac Salad with Spinach, Pasta and Duck Prosciutto: Ready to Ea t!

Ingredients:

Pasta, Spinach and Duck Prosciutto Recipe:

• 1 cup cooked pasta(fusili)
• 1 cup red spinach/amaranth leaves
• homemade duck prosciutto
• tomato, thinly sliced
• bell pepper, thinly sliced
• crispy enoki mushrooms tempura
• carrot
• raw peruvian sweet potato
• black olives (kalamata)
• garlic peanut
• shaved cheese
• lotus root, peeled and thinly sliced

Sumac Salad Dressing Recipe:

• 1/2 tsp sumac
• black truffle olive oli
• 1/2 tsp lemon juice
• a pinch od salt and pepper to taste

Instruction:

How to Make Spinach and Pasta Salad with Sumac Dressing:

• Mix all sumac salad dressing ingredient, set aside
• Toss all ingregient and adjust the taste

You may also like :

Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto ala Dentist Chef

Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto

Sun dried tomato pesto is one of the most populr pesto sauce. Sun dried tomato pesto commonly contain dehydrated sun dried tomato, pine nuts, cheese and garlic. Well pesto is basically using greens or veggies that blended with nuts and cheese. The greens or veggies that possibly for pesto is basil, parsley, broccoli, spinach, tomato, beet root, etc, and it blended with many kind of nuts and cheese, you name it for your licking preference. I’ve ever made a pesto with Lemon Basil, Peanuts and Parmaggiano-Reggiano Cheese Pesto before, today i’m making a sun dried tomato pessto with some roasted bell pepper. For the protein, i use my Homemade Duck Prosciutto

Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto

Sun dried tomato and roasted bel pepper pesto had a tangy and smoky flavour with a polite hint of hotness. Some people like to charred the roasted pepper and peel the skin, but i didn’t. The bell pepper skin is valuable for lots of dietary fibres and vitamins.You won’t even know it since it proccessed into fine paste along with the sun dried tomato pesto ingredient. Some of you would questioning where is the duck prosciutto. Well i browned it firs since my grandmas won’t eat any uncooked food, even it cured meat. The duck prosciutto is got strighten when it heated and don’t worry it won’t change the taste.

Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto Recipe”

Ingredient:

• 125 gr pasta, cook with package instruction
• 50 gr HOMEMADE DUCK PROSCIUTTO
• 2 cloves garlic, finely chopped
• 2 tbsp olive oil
• spinach salad

Sun dried tomato for making pesto

Roasted pepper for making pesto sauce

Sun Dried Tomato and Roasted Pepper Sauce Recipe:

• 50 gr HOMEMADE SUN DRIED TOMATOES, soaked  with boiling water for 10 minutes, drained, reserve the liqid
• 1 large size red bell pepper, seeded, quartered
• 3 tbsp roasted cashew
• 3 cloves garlic
• 2 tbsp  grated parmesan cheese
• a pinch of oregano
• Salt and freshly ground black pepper to taste
• 1 tbsp olive oil

Instruction:

How to Make Sun Dried Tomato and Roasted Pepper Sauce:

• Put the sun dried tomato, roasted bell pepper, cashew, garlic and cheese in food processor and process until form a smooth paste
• Heat up the olive oil in a sauce pan, saute the paste until fragrance
• Add the liquid from soaking sun dried tomato, season with salt, pepper and oregano, bring to boil
• Simmer and reduce the sauce until thicken

How to Make Sun Dried Tomato & Duck Prosciutto Spaghetti :

• Heat up the olive oil, saute the duck prosciutto until slightly browned

Sauteed duck prosciutto

• Add the garlic and saute until slightly browned
• Put the sun dried tomato and roasted pepper paste into the pan and toss it well(add the soaking liquid if needed)
• Serve with the spinach salad

Sun dried tomato pasta is ready to eat !

You May Also Like :

Homemade Sun Dried Tomato & Cherry Tomato ala Dentist Chef

Homemade sun dried tomatoes

Homemade Sun Dried Tomato Recipe with Tips and Tricks making it. Sun-dried tomatoes are dehydrated tomatoes that lost most of the moisture after drying with sun ray.The tomatoes are usually springkled with salt before placed in the sun.Typically, tomatoes spend 2-6 days and cherry tomato need more in the sun in order for the sun-drying process to be complete, the thickness of the tomatoes slice is the responsibility with the process period .  Cherry types of tomatoes will lose 88 % of their initial (fresh) weight, while larger tomatoes like plum tomato can lose up to 93% during the process. As a result, it takes anywhere from 16 kilos of fresh tomatoes to make a  kilo of sun-dried tomatoes.

Can you note a diffrent between the blanche and the unblanched sun dried tomatoes???

After the procedure, the dried tomato fruits retain their nutrition. The tomatoes are high in lycopene, antioxidants, and vitamin C, and low in sodium, fat, and calories. The flavour of tomato is concentrated and make some kick’in taste to the dish.Sun dried tomato can be made with oven in low heat or in fooddehydrator, but the result is similiar with the sun dried, but i think the  sun dried version much more better due to oxidisation. The tomatoes can be blanched with steaming water or heated in oven before drying or applied with sulfur dioxide to denaturate the active enzim, this can retain the color and prevent it blakened. Even the blanced tomato is more appeallling, but the taste is not as tangy as the blakened unblanched tomatoes.

Sun Dried Cherry Tomato

Homemade usn dried tomato recipe is quite flexibele, you can use sliced tomato to made it dried quickly rather than halved tomato, but don’t cut it too thin since it will crisped up during the drying process. The best texture of sun dried tomatoes is as pliable as dried dates. Commonly, the large tomato is cut into 3 cm thick and the cherry tomato is cut in half. You can peel the tomato first before drying with simply put it into boiling water for maximally1 and plung it onto ice  water and then peel the skin off carefully, But i did’t recomended this since it can lose not only the water content but also the nutritional content. Put the skin side in the bottom side of the rack, dont flip it since the liquid can easily dripped off, if you want the flavour concentrate even more, let it drain slowly from the cut side.

Homemade sun dried cherry tomato

Ingredient:

Homemade Sun dried tomato recipe:

Fresh plum tomatoes

• 1 kg ripeand firm tomato
• 1/4 tbsp salt

Homemade Sun dried cherry tomato recipe

• 1 kg ripe and firm cherry tomato
• 1/4 tbsp salt

Instruction:

How to make homemade sun dried tomato and cherry tomato:

• Wash the tomato and dried tomato in running water and drained  it cafefully
• Measure and note the tomato weight
• Cut the tomato into 1 inch thick

Sliced plum tomato

• Cut the cherry tomato in half
• Arrange the tomato and cherry tomato in baking rack
• Springkle with the salt evenly
• Put it into oven (easy blanching) and heated with 100 degree celcius for 30 minutes to 1 hours*you can ignore this step
• Arrange the tomatoes in the metal rack, covver the tomato with cheese cloth , make sure the cheese cloth did’t touching the the tomato
• Put above any metal, like your house roof of even your  car roof under the hooest sunny day
• Bring it home on night
• Let it dry under the sun light until the weight is losen 90%.

You May Also Like :

Duck Confit with Crispy Skin and Reduced Wine Sauce

Duck Confit with Reduced Red Wine Sauce

French Style Duck Confit de Canard with Reduced Red Wine Recipe. Confit (French) pronounced as  “con-fee” is slow cooking method in French culinary.  Confit contains various kinds of food that submerged in oil and then heated  for a long period. Confit is one of the oldest ancient meat preserving method. The confit then  sealed and stored in a cool place last and last for several months. Duck Confit (confit de canard) and goose confit  (confit d’oie) are usually used the leg part of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Meat confits are a specialty of the southwest of France. I guess confit is one of the most popular French dish throughly worldwide. Duck confit usually served with roasted potato that drizzelled with rendered duck fat prior too roasting.

Crispy duck confit !

Making french style duck confit recipe with crispy skin, while the meat is still tender and succulent is actually quite tricky. You need to follow several steps, first the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, rosemarry and bayleaf then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 degrees Celsius/170 – 275 Fahrenheit). The oil should not be boiling into a large bubble, but gently little bubbles. The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours. Since you’ve just need the leg par of the bird, you can make use the breast for Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing  or cured is into Homemade Duck Prosciutto (Dry-Cured Duck Breast)

French Style Duck Confit Recipe:

Ingredient :

French Duck Confit Recipe:

• 4 duck legs
• 4-6 cups duck fat ( I use coconut oil)
• 1/4 cup  salt
• 4 bay leaves broken
• 2 tsp dried thyme leaves
• 1 tsp dried rosemarry eaves
• 1 tsp freshly ground pepper
• 1/4  tsp freshly grated nutmeg
• 1o garlic cloves, roughy chopped

Reduced Wine Sauce Recipe:

• 1/2 tsp olive oil
• 3 cloves shallots, finely chopped
• 1/2 cup red wine
• 1/2 cup chicken stock
• 1 tsp butter
• , salt to taste

INSTRUCTION:

How to make duck confit :

• Pat dry the duck leg and breast, rub  all ingredient except t the oil, refrigerate for about 24  hours
• Discard any liquid that derived from the duck meat and gently washed the salt mixture with warm water and don’t over do this steps of you’ll gonna get tasteless confit, pat dry
• Rub the duck with another 1 tsp ground black pepper and 2 tbsp chopped garlic
• Put the duck  on the heavy bottom crock pot and pour the coconut oil until the duck leg is totally submerge about 1 inch.
• Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 4-12 hour until the meat is fal off the bone
• Drain well, and you can save this in a fridge for up to 6 month with the meat totally submerge in the oil.
• Just before serving, fry or simply roasted the duck confit until crisp up.
• Serve with reduced wine sauce

How to make reduced wine sauce:

• Heat up oil in the sauce wine, saute the shallot until translucent (not browned)
• Pour the red wine and the stock and reduce until quartered
• Add the butter
• Strain the wine sauce  through fine metal sieve
• Heat up again in the sauce pan and keep warm until served

You May Also Like :

Homemade Duck Prosciutto (Air Dry-Cured Duck Breast): Perfect Way of Game Meat Preserving

Homemade Duck Prosciutto Recipe

Prosciutto is known world wide as Italian dry-cured ham. Etymology of prosciutto derived from Latin word pro or before and  exsuctus or drained out the moistures. Prosciutto  usually served uncooked or raw with greens leaves  salad and vinegar or lemon juice dressing. Beside that, prosciutto can be served as sandwich filling, rolled in the veggies and roasted and many more. Italian ham prosciutto in Indonesian is kinda damn pricey, it cost me about 10 USD for only 100 grams, fivefold than regular ham.

Recipe Duck Breast Prosciutto

Duck prostiutto is popular among the hunters because it can be made of lean cut of dark meat poultry like duck, goose or even pigeon instead of regular pig or wild boar ham. But actually the prosciutto mostly made of gamey bird breast. Properly dry cured method of prosciutto can save the good amount of hunting harvest. Than tey can enjoyed  for a long day since it can last for months or even years. Some would love to inocculate a good white mould in the exposed meat to make it last longer. To mantain the red meat color and prevent spoiling and poisoning from botulist, prosciutto cured with nitrites like salt peter (sendawa) or potassium nitrid. The nitride oxide  binded and reacted with the remaining myoglobin in the flesh and make a red pigmentation. This process get even better when the water is drained out from the flesh.

Duck Presciutto: look at that georgeos ruby red cured meat!

To make duck breast prosciutto, you must have the duck breast first. Make sure you deboned the duck breast properly and cleaned it from any silver skin or it won’t be well cured. The duck breast then cleaned, salted and cured with good seasoning for about 2-3 days, depend on your duck breast size. During this time the duck breast is gently pressed to drain all the blood that remains  in the meat.  After the curing process, the duck breast is carefully washed in running water,  patted dry and hung in a dark, good-ventilated environment. The  humidity and temperature of the inviroment is the key success of making a good quality of duck prosciutto. The best enviroment for making cured meat is cold climate with low humidity. The duck prosciutto  is then left until dry and loosen  30 percent of it’s weight. When you lived in a tropical country with high temperature and humidity, don’t worry about it, as long as you can set your refrigerator in “dry mode” you can made your own dry cured meat or prosciutto.

Ingredient:

Homemade duck prosciutto recipe:

• 1 duck breast (you can use goose or pigeon too)
• 1/2 tbsp seasalt
• 1/2 tbsp freshly grounded black peppercorn
• a pinch of rosemarry
• 1/4 tsp juniper berry, coarsly grounder
• a pinch of mix italian herbs
• a pinch of salt peter/ pottasium nitride (you can either use pink salt)

Instruction :

How to make homemade duck prosciutto:

• Clean and pat dry the fresh deboned duck breast

Fresh duck breast: ready to cure

• Mix all ingredient and rub it evenly, put it in a tupperware container
• Let it cured for about 2-3 days, flip twice a day and discard any liquid that dripped off.

Curing the duck breast: look at the liquid that dipped off from the flesh!

• Gently press the cured duck breast  and discard the liquid before you flip it over
• When the curing process is done, your duck breast should be slightly flatened and firm to touch

Cured duck breast, ready to hung dry

• Washed it gently in running cold water to dissolved the remaining curing salt
• Pat it dry with clean paper towel
• Rolled with a gently  press to remove any air in the duck breast, tide it thightly with butcher  twines*optional

Roll the duck breast just like you’ve made pancetta!

• Rub it with a little of seasalt*optional
• Wrap it with clean cheesecloth
• Measure and note the weight of your cured duck breast
• Hang it in your refrigerator (make sure you set it in dry mode)

Presciutto: hang to dry cured

• Let it dry- cured for about 2 weeks up to 2 months
• Make sure you watch the weight loss
• Your duck presciutto is ready when it losen 30 percents of it’s weight.
• You can either serve it raw on salad or cook it in your pasta, your choise…..

You May Also Like :