What to do with 1lb hunk o' lamb
So I have a 1lb piece of lamb, they said the cut is "top round". It is half of a 2lb piece. What should I do with it? I used the other half of it to make kebabs so I'd rather not do that again.
Did it have a round bone in it? That would suggest high on the leg, a "round," so to speak.
That cut's too lean for long cooking, in my experience--like in an Indian curry stew. If I wanted to avoid a kebab route, I'd consider grilling it as a steak, or cubing it and marinating it in one or another family of seasonings, to sear or grill for pita sandwiches like gyros--lettuce, cabbage (salted and wilted, or pickled), tomatoes, onions, hot sauce.
For the lamb:
1 4-pound lamb
1 bulb garlic, chopped
1/4 cup rosemary, chopped
Zest of 2 lemons
Kosher salt and pepper
For the roasted potatoes and tomatoes:
6-7 large Russet potatoes
peeled and sliced 1/8-inch thick
Salt and pepper
4 tablespoons rosemary, chopped
4 tablespoons butter
4 large onions or 6 small onions
1 bulb garlic, cloves thinly sliced
1 1/2-2 cups grated Parmigiano Reggiano cheese,
2 28-32 ounce cans San Marzano tomatoes, lightly drained( I think my Granfather got recipie from aSan Marzano cookbook pamphlet)
A handful of basil leaves, torn
Pre-heat the oven to 450°F with the rack placed in the center of the oven.
Coat the lamb in olive oil and slather with the chopped garlic, rosemary and lemon zest. Lightly salt and season with black pepper.
Roast to brown for 15 minutes, then reduce the heat to 325°F and roast for 1 1/4 hours until a meat thermometer reads 130°F (for rare) or 1 1/2 hours until an internal temperature of 140°F for medium-rare once the meat has rested. thinly slice.
While the lamb roasts, slice the potatoes, adding them to a bowl of salted cold water as you go. Once all of the potatoes are sliced, drain and add them to a large bowl. Dress lightly with olive oil; season with rosemary and pepper.
Heat a large pan over medium heat with a drizzle of olive oil and melt the butter into it. Add the onions and garlic and season with salt and pepper. Cook until lightly golden and soft, 30 minutes, stirring frequently.
With all the great summer produce available, I'd consider making a quick lamb and vegetable stew. Typically I would braise my lamb chunks with okra, purslane, eggplant, chickpeas or what have you in a well-spiced tomato sauce, but you can cook the top round separately and add beef stock to the tomato sauce instead. Variations can incorporate herbs, pomegranate molasses or combinations of vegetables.