What to do with 1lb hunk o' lamb
the silver palate recipe for navarin of lamb - just google those words.
if you have the original book - you can update the recipe of course - some ingredients are more readily avail than they were when the book was published in the 80's - for eg - i think it says "frozen snow peas " - well those are readily avail in most produce areas in any supermarket - all times of year - just imported from china - that's all ; )
some websites say this is a "winter" recipe - I would definitely make it for spring and fall too. and maybe a rainy summer day. For sure it's a "make ahead"
the currant jelly is essential.
(again - remember, you have to start this a day ahead to let it mellow)
buy another 2 lbs.. then braise it...
season with salt & pepper,
brown it in olive oil,
pour 2/3 white wine 1/3 chicken stock until completely cover the lamb.
1 whole garlic bulb cut of ends.
Throw in some Herbes de Province.
cover with foil/ lid bake at 2-3 hours in 350F oven...
once cooked, remove lamb, wrap it in foil, and rest it for 10-15 mins, meanwhile pour 1/3 volume of red wine into the strained whitewine/stock mixture, and reduce / boil for 10-15 mins. optionally add a knob or two of butter at the end, slice up lamb in 1/6" slices and serve with pasta or rice, with some dijon mustard.
leftovers can be sauteed with salt and pepper to make sandwich....
The shawarma recipe from Ottolenghi and Tamimi's Jerusalem is delish. I've been using that for lamb, roasting it in the oven, instead of on a spit. The herb paste (it's more of an herb paste than a dry rub or a marinade) tastes great on any cut of lamb- hunks, smaller pieces, racks or chops. http://chowhound.chow.com/topics/8691...
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.
Make Italian "gravy" (aka spaghetti sauce). My family's original recipe calls for lamb neck, but hey, if you have a 1 lb piece of lamb, by all means, just throw it in there whole! Imo, the lamb adds a distinctive flavor that is essential to having authentic tasting Sunday gravy!
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.
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.