Pistachio Crusted Lamb Chop/Rack with Feta Cheese & Spinach Stuffing

Pistachio Crusted Lamb Chop with Spinach and Feta Cheese Stuffing

Pistachio nut crusted lamb rack with spinach and cheese sfuffing ??? I’ve beed told you that i’m a lamb person, never missed a week without it. I really love lamb rack, especially from the young sheep.. Luckily i had this 3 months old baby lamb rack directly from the farmer. This is really small lamb rack, the weight is just about 250 grams. The farmer give me the rack unthreated, then i’ve got the idea to frenched the lamb rack,but not really french style since i discard any to esposed the loin. I save the trimmed lamb part to make another dishes, you can make Lamb Biryani Rice (Middle East Style) / Resep Nasi Biryani Arab ala Dentist Chef with it.

Lamb Rack with Pistachio Crusted, Spinach and Feta Cheese Stuffing

Pistachio Crusted lamb Rack and Stuffed with Spinach and Feta Cheese doesn’t tentelizing your taste buds just by reading the dish tittle??? come on, everybody love pistachio nuts, feta cheese and spinach, then i thought why didn’t put it into one festive meals.  Succesfully with Pistachio Crusted Black Seabass Fish Fillet ala Dentist Chef,   i’ve been craving for more pistachio crusted dish. Roasting 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. Sounds healtier, but this make the baby lamb rack easily dry out. Thats why i choose to seared it first before roasting.

Pistachio Crusted Lamb Rack, Stuffed with Spinach and Feta Cheese

Spinach and feta cheesed stuffed lamb rack is preety easy recipe to do at your own home, you can even ask your butcher to butterfly the bone-in lamb loin, but if you can replace the lamb rack with veal rack or beef rack too.  The pistachio nuts crusted for lamb rack is made a great yellowish green layer  for presentation. You can experiment with any kind of nuts available nearby your place actually; peanuts, almond,wallnut, etc.

INGREDIENT :

Chopped pistachio and panco breadcrumb for crusted layer

Pistachio Crusted Coating Lamb Rack Recipe:

• 75 gr pistachio, coarsly chopped
• 50 gr rough panko bread crumb
• olive oil spray
• salt and pepper to taste
• 1 tbsp all purpose fluor + 1 egg yolk, mixed well, for lamb rack coating glue

Lamb Rack Marinade Recipe:

• 1/4 tsp dried rosemarry
• 1/4 tsp thyme
• 1 cardamon husk, finely chopped
• 1/4 tsp dried green peppercorn
• seasalt to taste
• 1 tbsp olive oil

Lamb Rackg StuffingRecipe:

• 100 gr horenzo/ japanese spinach, blached, drained, finely chopped
• 30 gr feta cheese, crumbled

Pistachio Crusted Lamb Rack with Spinach and Feta Cheese Recipe :

• 1/2  frenched lamb rack (4 ribs lamb rack, less than that used to called lamb chop)
• 1 tbsp melted butter, for searing
• 1 tbsp olive oil, for searing
• sea salt & coarse black pepper to taste

INSTRUCTION:

• Trim off the thick layer surround the frenched lamb rack, Carefully expose the lamb loin
• Rub all marinade ingredient, marinade for about 2 hours in the fridge,
• Preheat oven to 200 degreed celcius
• Pat dry the lamb rack, carefully buterfly the lamb tenderloin.
• Applied the spinach and the feta cheese  in the middle of buterflied lamb loin

Stuffed the lamb loin with the spinach and the feta cheese

• Gently fold the lamb tenderloin, make sure all stuffing are sealed with the tenderloin
• Tide the stuffed lamb rack with butcher twine

• Meanwhile, heat up the olive oil and butter into sizzling hot
• Sear the lamb rack all over to sealed the juice and fixed the lamb stuffing

• Discard the butcher twine and pat dry a lil bit
• Smear the coating glue in the seared lamb rack( not the exposed bone)
• Dip the lamb rack into the pistachio mixture
• Spray evenly the pistachio crusted layer with good quality olive oil, put carrot between the lamb rack bone to prevent it curled out

The lamb rack is ready to oven!

• Put into the oven and let it roasted for about 10 minutes, it depends on your lamb rack size
• Take out from the oven then carefully cut the lamb rack in the middle
• Served with ROASTED PEPPER SAUCE*, BALSAMIC VINEGAR REDUCTION, CURRIED RED KIDNEY BEAN and Grilled Japanese Eggplant

Roasted pepper sauce are great for any lamb dishes!

*Roasted Pepper Sauce Recipe:

• 1 yellow bell pepper, cut in half, discard the seed
• 1/2  onion
• 2 cloves garlic
• 1 tbsp oil
• ½ tsp dried thyme
• 2 tbsp white wine

How to make roasted pepper sauce :

• Put the onion, garlic and the onion in the roasting pan, season with salt and pepper and drizzle with olive oil
• Roast until the bell pepper skin is perfectly blakened
• Take out from the oven and put the roasted bell pepper in the freezer to losen the skin
• Pell off the skin and put the bell pepper, onion, garlic, thyme and white wine in the food processor.
• Procees the mixture into a smooth sauce, you can add more white wine if the sauce is too thick
• You can put it into sauce pan and bring it to boil, but i prefer not to doing this
• Keep warm until serve

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3. Lamb Tikka Masala with Spicy Yoghurt Dipping Sauce and Indian Bread (Roti) ala Dentist Chef
4. Resep Lamb Chop: Pan Grilled,served with Tomato Concase and Butter Garlic Couscous ala Dentist Che
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6. Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef
7. Homemade Garam Masala (Indian Spice) From Scratch ala Dentist Chef
8. Lamb Biryani Rice Recipe(Middle East Style) / Resep Nasi Biryani Arab ala Dentist Chef
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10. Resep Daging Rusa Masak Jamur Berbumbu Wijen (Stir Fried Venison Deer with Mushrooms & Sesame Paste )
11. Braised Beef Short Ribs in Red Curry (Resep Iga Sapi Kuah Kari)
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13. Middle East Recipe : Baba Ganoush (Grilled Egplan Dip) & Crispy Spiced Tortilla Bread ala Dentist Chef
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Szechuan Style Lamb Skewer with Indonesian Peanut Satay Sauce (Resep Sate Kambing Sichuan Bumbu Kacang)

Satay (/ˈsæteɪ/, /ˈsɑːteɪ/ SAH-tay), or sate, is a dish of seasoned, skewered and grilled meat, served with a sauce.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay originated in Java, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish.  It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, and Thailand, as well as in the Netherlands, as Indonesia is a former Dutch colony.

Basic Szechuan Chili Seasoning !

Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary arts have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, shashlik from Caucasus, chuanr from China, and sosatie from South Africa.

Sate Madura , originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe’s main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or “javanese sugar” in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), candlenut/kemiri, and salt. Chicken Madura satay is usually served in peanut sauce, while the mutton Madura satay is usually served in sweet soy sauce. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments.

Instead of soy sauce and peanut sauce as a regular marinade for indonesian satay, i fusioned the lamb skewer with the szechuan style seasoning. Lamb meat got a relatively strong gamey flavour, szechuan peppercorn in the marinade get rid the unpleasant aromas. insstead, the numbing sensation when you eat the szechuan peppercorn giving some refreshing burst of flavour within the dish.

Ingredient :

Lamb Skewer with Indonesian Szechuan Peppercorn/ Andaliman  :

• 20 bamboo skewer, submerge in water for about 2 hours, drained
• 200 gr lamb tenderloin, cubed 2 cm
• 1  onion, cubed 3 cm

Szechuan  peppercorn lamb marinade seasoning:

• 1 tsp andaliman/ indonesian szechuan peppercorn
• 8 cloves garlic
• 3 cm ginger
• 1/2 tbsp chilli/cayenne pepper flakes
• 1/2 tsp black peppercorn
• 1 tsp salt
• 1 tbsp olive oil

The Marinade had a very strong aromas!

Satay Sauce(Peanut Sauce)/Bumbu Sate:

• 2 tbsp vegetable oil
• 100 gr peanuts, fried until done, drained
• 6 shallots, chopped
• 4 cloves garlic, chopped
• 1 tsp dry shrimp paste (terasi)
• 6 red chilli, chopped
• 1 tbsp brown sugar
• 1 tsp tamarind paste
• 1 tbsp dark soy sauce
• 2 cup water
• salt n pepper to taste

Raw Chili Sambal:

• 1 tbsp chopped green bird eye chili
• 1 tbsp chopped red bird eye chil
• 4 tbsp chopped shallot/onion
• 1 tsp chopped garlic
• 1 tbsp kaffir lime juice
• 3 tbsp coconut oil
• salt, pepper and sugar to taste

Instruction :

How to make grilled lamb skewer:

• Blend all Szechuan  peppercorn lamb seasoning into fine paste, set aside.
• Mixed lamb loin and szechuan  peppercorn lamb seasoning, set aside and marinated about 1 hour in fridge.
• Put the szechuan seasoned lamb and cubed onion  in bamboo or metal skewers.
• Grilled until done within about 2 minutes each side, dipending on your cubed lamb thickness. make sure it’s well done to prevent salmonellosis

Smells the goodness !

How to make Indonesian peanut satay :

• Heat up the vegetable oil, saute shallot, garlic, chilli and dry shrip paste until slighly browned.
• Process peanut and the sauteed ingredient into a  paste( don’t over do this, a little peanut chunck is taste great)
• Heat up the peanut paste in a heavy bottom sauce pan, bring to boil
• Reduce the heat and simmer until thicken.

How to make Raw Chili Sambal :

• Mixed all ingredient in a glass bowl.
• Served in room temperature.

Tips:

1. When you use bamboo skewer, soaked it first in water about 15 minutes to prevent it’s burned up when grilling.
2. Keep the cooked lamb on warmer or wrap in alumunium foil to keep it warm, you don’t wanna eat it cold.
3. Add oil in the marinade mixture instead on the grilling pan or grilling net.
4. Don’t flip over the lamb skewer when it uncooked or evenly, it will stick on the grilling net. The cooked meat won’t stick on grilling net

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Goat Head Curry/ Gulai Kepala Kambing ala Dentist Chef

Resep Gulai Kepala Kambing

Goat Mutton Head Curry (Gulai Kepala Kambing)

Can you believe the fact that goat meat is the most common meat that eaten by 63 percent world’s population ???? i’m a kind of person that doub  it. Goat meat is a staple of Africa, Asia and South/Central America, and a delicacy in a few European cuisines.The cuisines best known for their use of goat include Middle Eastern, North African, Indian, Pakistani, Mexican, and Caribbean.Cabrito or baby goat, is the typical food of Monterrey, Nuevo León, Mexico.Goat has a reputation for strong, gamey flavor, but can be mild depending on how it is raised and prepared.Despite being classified as red meat, goat is leaner and contains less cholesterol and fat than both lamb and beef;therefore, it requires low-heat, slow cooking to preserve tenderness and moisture.

Recipe Goat Mutto Head Curry (Gulai Kari Kepala Kambing)

Goat Head Curry Recipe or Mutton Curry, Indonesian Gulai Kepala Kambing. Goat can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety. In Okinawa (Japan), goat meat is served raw in thin slices as yagisashi. In India, the rice dish Lamb or Mutton Biryani Recipe uses goat meat as a primary ingredient to produce a rich taste. “Curry goat” is a common traditional Indo-Caribbean dish. In West Bengal, traditional meat dishes like kosha mangsho and rezala are prepared using meat from a Khashi, a castrated goat with a meat that has richer taste and a milder, less gamy flavor. Cabrito, a specialty especially common in Latin cuisines such as Mexican, Peruvian, Brazilian, and Argentine, is usually slow roasted. Southern Italian and Greek cuisines are also both known for serving roast goat in celebration of Easter;goat dishes are also an Easter staple in the alpine regions of central Europe, often braised (Bavaria) or breaded and fried (Tyrol).

Goat Head (Kepala Kambing) for Spicy Curry

Whole goat head / Kepala kambing

When i did my weekly groceries, i saw this unusual threat (in my kitchen), my first though is my friend’s quotes “out of your comfort zone’. Ok this is tempting; Goat Head peole !. I ask the butcher to peel of the skin off and she doing that so quickly and skillfully, even compares to a professional surgeon. First of all, don’t judge the nasty looking bits GOAT/MUTTON HEAD straigh away when you had never give it a try. I had eaten goat head in thin coconut curry called tongseng kepala kambing and it quite tasty actually. My favourite parts  is the goat tongue, it’s slighly diffrent with beef tongue. But when you actually buy the mutton head for the first time, what you gonna do with it ??? Spicy curry if course !

Boiled goat/ mutton head

My grandma ain’t to eat the goat/mutton head meat instead of preboiled and deboned it first. She insist to did that to make sure that the gamey aromas is get rid away from the goat head meat and it’s more plateable too. So i removed the eye and preboiled it with so many herbs and spice: curry leaves, green cardamon, kaffir lime leaves, lemongrass, ginger, you name it ! Boiled it until half done and deboned it and like peel of the tongue, cut it out and it’s ready to cook.

Deboned preboiled goat head

Resep Gulai Kepala Kambing (Goat Head Curry Recipe:)

Ingredients:

• Goat head, preboiled with spice and herbs, drained, deboned and cleaned the nasty part (i save the brain for my next project)
• a pinch of saffron, i’m quite generouse with this pricey spice
• 2 stems curry leaves
• 2 kaffir lime leaves, deveined
• 4 lemongrass, bruised
• 1 cup coconut milk
• 1 cup water
• 1 tomato, sliced
• 2 tbsp vegetable oil

Spice Paste (Bumbu Gulai Kambing):

• 12 shallot
• 6 garlic
• 2 cloves garlic
• 6 cayenne pepper
• 2 tbsp HOMEMADE GARAM MASALA SPICE MIXTURE
• 4 cm ginger
• 3 cm galagal
• 3 cm turmeric
• 4 candlenuts
• salt to taste

How To Make Goat Head Mutton Curry:

• Heat up the oil, 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.
• Add lemongrass, kaffir lime leaves, curry leaves and the goat head meat. Stir another minute.
• Pour the coconut oil and water, bring to boil and simmer until the curry broth is thicken.
• Add the tomatoes in the last minutes of cooking
• Serve with steaming hot rice

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Pan Seared Lamb Chop with Cumin Crusted Recipe,served with Tomato Concase and Butter Garlic Couscous ala Dentist Che

Pan Seared Lamb Chop Recipe with Tomato Concase and Butter Garlic Couscous

Resep Lamb Chop dengan Saus Tomat dan Kuskus

Cumin Crusted Pan Seared Lamb Chop Recipe with Butterred Couscous and Tomato Concase

Lamb chop is one of my favourite meat selection, even simple pan fried or grilled with butter, salt and pepper can make me drooling. Todays menu is pan griled lamb chop with black cumi crusted marinade. The smells of  crusted black cumin is perfectly  blend with the smokey hind of the lamb chop.

Recipe Pan Seared Lamb Chop with Butter Garlic Couscous and Tomato Concase

Pan Seared Lamb Chop with Cumin Crusted Recipe:

Ingredient

• 2 lamb chops
• 2 tablespoons olive oil
• 1 tablespoonblack cumin, toasted in a skillet, grond the half amount for marinade
• 2 cloves of garlic, minced fine
• 1 teaspoon fresh rosemary, minced or 1/2 teaspoon dried rosemary, minced
• 1/2 teaspoon kosher salt and fresh grounded black peppercorn

Tomato concase recipe HERE

Butter Garlic Couscous Recipe :

• 50 gr Couscous
• 1 tsp Mc Cormic garlic powder
• 2 tablespoon butter
• 1/2 teaspoon kosher salt4 lamb chops
• 75-100 ml water

Instruction:

Black Cumin Crusted Lamb Chop:

• Trim off any excess fat from the lamb chops, and set aside as you make your marinade.
• Mix olive oil minced garlic, rosemary, grounded black cumin, and black pepercorn, Spread the marinade all over the lamb chops, you should let the lamb chops marinade in this sauce for 30 minutes in the fridge
• Cover the lamb chop with remaining toasted whole black cumin just before grilling,
• Heat a pan to medium-high heat, check to make sure the pan is hot and sizzling when u put the lamb chop
• Grill about 3 minutes per side for medium done or your desired doneness

Butter Garlic couscous:

• Pour water, garlic powder, salt and butter in a heavy bottom sauce pan
• boil the mixture, pour the cous cous, cover the sauce pan
• Set your fire to the lowest flame that possible
• when the couscous is pluff up, take it from the stove and let it rest about 2 minutes, stir soffly with a fork to make it more fluffy.

Serve the black cumin crusted lamb chop with butter garlic couscous and tomato concase

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