Slow Roasted Lamb Leg Steak with Barbecue Sauce ala Dentist Chef

recipe slow grilled lamb leg steak barbecue lamb

Slow Roasted Lamb Leg Steak with Barbequed Sauce ala Dentist Chef

Slow Roasted Lamb Leg Steak with Barbecue Sauce Recipe is the one of the recipe that i’ve made beside my Grilled Wagyu Beef Steak with Roasted Pepper Sauce once i meet up with my fellow foodblogger friend. I was spending my last three weeks on Jakarta, which means i had enought time to foraging for gourmet ingredients and meet up with another foodblogger. Once i was landed on Jakarta, i contact my fellow wordpress blogger, Tintin Samsyudin from Tinsyam.Wordpress.Com, she replied preety quickly then agreed to meet up in Dapur Bollywood, an authentic northen Indian cuisines restaurant on Pasar Festival Plaza, Jakarta.  For my surprised, i thought she was about 25 to 30 years lady and actually she was much older than that. I simply thought that she’s younger because she wrote a hillarious fun post or food review on her  Tinsyam blog. She was a generous and humbly american post-doctoral graduates who could interacted with any person at any ages. While enjoying my lamb biryani and chicken curry at Dapur Bollywood, she invited me to cook into her kitchen and had a wagyu beef fest with  her several Indonesian postcrossing friends.

recipe slow grill lamb leg low heat slow cook lamb barbecue sauce

Recipe Slow Roasted Lamb Leg Steak with Barbequed Sauce ala Dentist Chef

Tinsyam prepare a chicken biryani for our meet up lunch, beside she had wagyu topside steak and steak cut fatty lamb leg that already marinated ovenight before on her fridge. She challenged me to roast the lamb leg steak and the wagyu steak into perfection, the wagyu steak will be the next following recipe in Dentist Chef. Back into the lamb job, eversince the lamb leg is quite marbled, i prefer too slow cooked the lamb leg steak. Slow cook means a low heat (flame) with prolonged time for roasting the lamb leg to tenderize and rendered the fat within slowly throughly cook the meat.  The basic technic for roasting meat that marinated with barbecue sauce is cleaned up or wipe out the barbeque sauce from the meat first  before grilling or roasting to prevent the sauce burned out while cooking. Applied the barbecue sauce in the middle of the cooking right after the meat reach medium done, if you insist to appied the sauce from the early roasting, you will got a burned out and bitter barbecued lamb.

recipe grilled lamb leg steak barbecue sauce lamb bbq

Slow Barbequed Lamb Leg Steak with Mashed Purple Sweet potato and Fresh Greens Salad

Roasting American lamb is preety easy, you could use either slow cooking or even rapid cooking. American lamb texture is very tender due to high fat ratio content, but it got a very very mild gamey lamb flavour. Slow roasting made the lamb well done and tender even more while high temperature roasting creates a crusted outer layer and tender medium done meat. I guess American lamb it’s a kinda lamb for the ladies and mostly gourmet meat store recommendation for anyone who didn’t like gameyflavour. As a lamb person, i love my lamb taste like a  lamb with it’s natural gamey flavour. That’s why i prefer New Zealand lamb better than the American lamb because it’s more gamey, even it’s leaner and not as tender as American lamb. American lamb is more suits for dry coooking like roasting, grilling or pan searing because it’s very tender, while New Zealand lamb suits for wet cooking like stewing or braising.

barbecue lamb leg recipe american lamb steak

Slow Roasted Lamb Leg Steak with Barbequed Sauce

Recipe Slow Roasted Lamb Leg Steak with Barbequed Sauce :

Ingredients:

  • 2 @ 250 gr lamb leg (steak cut)
  • 1/2 cup barbecue sauce
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • 1/2 tbsp freshly grounded black peppercorn
  • salt to taste
  • 1 tbsp red wine (or any liquor you like)

Instruction:

  • Rub the lamb leg steak with salt, black peppercorn, set aside
  • Pour the barbecue sauce and red wine, then prick the lamb leg steak with fork to made the sauce penetrate better into the meat, let it marinated overnight in the fridge
barbecued lamb leg bbq recipe grilled lamb steak

Marinated Steak Cut Lamb Leg

  • In the next morning, preheat the oven at 275 F (130 C)
  • Wipe out the barbeque sauce from the lamb leg steak, pour the melted butter over it, set aside
  • Heat up the olive oil in the skillet until sizzling hot, sear the lamb leg all over
  • Put the lamb leg into the oven and roast it for about 10 minutes
  • Brush out the barbeque sauce all over the lamb leg and roast for another 20 minutes for well done
  • Serve it with mashed purple sweet potato and fresh green salad

Tips:

  1. Pricking the meat made the barbeque sauce penetrate the meat better and made the steak tasty even more
  2. You must boil any sauce that contact with the raw meat before serving the sauce, instead you can get stomachache or worst salmonellosis.

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Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef

braised lamb shank recipe tomato chili spicy how make braised lamb shank recipe

Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil 

Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil. Shank is the lower section of the animal’s leg, and it’s extremely tough and full of connective tissue. (Note also that lamb has a foreshank and a hindshank, which come from the foresaddle and hindsaddle, respectively.)  A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee.The lamb shank is the source of a particularly succulent dish, braised lamb shanks,  lamb shanks are often braised whole. Lamb shanks can also be prepared in a crockpot.

lamb shank braised tomato wine chili recipes

Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala

Braised Lamb Shank with Tomato and Chilli Recipe is easy recipe, all the matter is time effort. Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared to brown its surface and enhance its flavor (through a process known as the Maillard reaction). If the food will not produce enough liquid of its own, a small amount of cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock. Classically a braise is done with a relatively whole cut of meat, and the braising liquid will cover 2/3 of the product. The dish is cooked covered at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy.

lamb shank braised recipe tender meat tomato wine

Braised Lamb Shank with Tomato and Chillies Recipe

simply fall off the bone ! thats the braising all about…

Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil

Ingredients:

Braised Lamb Shank Recipe :

  • 500 gr lamb shank
  • 3 ripe tomatoes, deseeded, finely chopped or you can use 1 cup sun dried tomato
  • 4 tbsp tomato pasta
  • a pinch of saffron,
  • 2 tbsp red cayenne pepper powder* you can use more
  • 1 tbsp paprika powder
  • 3 kaffir lime leaves, deveined
  • 1 cups stock
  • 1 cup white wine or rice wine
  • 2 tbsp vegetable oil
  • salt to taste

Lamb shank marinade :

marinade lamb shank braised recipe

Spice Paste :

  • 3 shallot
  • 6 garlic
  • 4 cm ginger
  • salt to taste

Carrot Purée recipe :

  • 2 medium carrot , roughly chopped
  • 1/3 cup  broth
  • salt and pepper to taste
  • 2 tbsp heavy cream
  • teaspoon unsalted butter

Basil oil recipe :

  • 1 cup basil oil
  • 1 cup light olive oil
  • 1/2 tsp salt

Instruction :

How to make carrot purée:

  • Simmer carrots, garlic, broth, and salt in a heavy saucepan, covered, until carrots are very tender, 12 to 14 minutes.
  • Purée mixture with cream and butter in a food processor until smooth.
How to make basil oil :
  • Rinse and drain thai basil leaves. Pat leaves dry with a towel.
  • In a blender or food processor, combine basil leaves and olive or vegetable oil . Whirl just until leaves are finely chopped (do not purée).
  • Pour mixture into a 1- to 1 1/2-quart pan over medium heat and add the salt. Stir occasionally until oil NEARLY bubble around pan
  • Remove from heat and let stand until cool, about 1 hour.
  • Line a fine wire strainer with two layers of cheesecloth and set over a small bowl.
  • Pour oil mixture into strainer. After oil passes through, gently press basil to release remaining oil.
  • Discard basil. Serve oil or cover airtight and store in the refrigerator up to 3 months.
  • The olive oil may solidify slightly when chilled, but it will quickly liquefy when it comes back to room temperature.

How to make braised lamb shank with tomato, chili and wine :

  • Season the lamb shank with marinade ingredien, marinade  overnight in the fridge.
  • Heat up 1 tbsp oil  until sizzling hot, sear the lamb shank al over, make sure all surface are throughly seared. set aside
  • Heat up the 2 tbsp oil in a heavy bottom sauce pan, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge when it throughly cooked.
  • Add  tomato, tomato pasta, saffron, cayenne pepper powder, paprika powder and the seared lamb shank. Stir another minute.
  • Pour the white wine and stock ,bring to boil.
  • Reduce the heat and simmer until the curry broth is thicken about 1-2 hours.

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