Lamb Shoulder For Those Who Love Lamb But Don’t Want To Spend The Money

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The meat section at my local Gelson’s is pretty spectacular: if you name a cut of meat, they probably have it. And on Friday night I was craving lamb and, studying the lamb options there, I saw a giant leg of lamb for $70 and a rack of lamb for $40. Those prices would seem to make lamb prohibitively expensive, yet there was another lamb option there for a measly $10.

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A Ratatouille Recipe

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It’s been more than a month since I made the ratatouille you see in the above photo. I made it for a dinner party where there was lamb (a leg of lamb, actually) and, as many will tell you, ratatouille goes well with lamb. When I wrote my last book, the final chapter “Feast” featured a leg of lamb paired with a ratatouille just like you see above. In fact, it was the exact same recipe as the one you see above, a recipe from Gourmet magazine that now lives on Epicurious.

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How To Roast a Leg of Lamb

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“Pete’s Dragon” is a movie I hadn’t seen since childhood. I remember being terrified of Shelly Winters, covered in all that mud, and bored by the Helen Reddy boyfriend-lost-at-sea subplot. But when my friend Chris Dufault stated recently that “Pete’s Dragon” is one of his favorite movies, I felt a sudden need to see it again. And so we made a “Pete’s Dragon night”: Chris would bring the DVD and his boyfriend Jonathan and I’d cook something appropriate that’d complement the viewing experience. What would that be? Why leg of dra…I mean lamb, of course!

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Bea Arthur’s Lamb

bea.jpgMany of us were saddened this weekend to learn that Bea Arthur died. I grew up watching “The Golden Girls” with my great-grandmother, Helen, and to this day, when I need a break, I’ll watch an episode or two on Lifetime. What many of you may not know is that Bea Arthur had a one-woman show on Broadway a few years ago that began with the line: “I’d like to talk to you about lamb. Specifically, leg of …” The recipe is rather general but the story that goes with it is pretty great.

[See also this L.A. Times story that covers the recipe too.]

Braised Lamb Neck Proven├žal

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First of all, let’s give credit where credit is due: look at the “c” I put in the word “Provencal” in this post’s title. That “c” has the appropriate squiggle in it; I copied it from the Wikipedia page for Provencal. What does that squiggle denote? I have no idea, but the squiggle is there and who do you have to thank? Me, that’s who.

Second of all: lamb’s neck. Are you grossed out? You really shouldn’t be. I first ate lamb’s neck at the offal dinner Chris Cosentino cooked at the Astor Center last year (watch video here). Unlike the raw venison liver I consumed, or, for that matter, beef heart tartare, the lamb’s neck was the least forbidding of the dishes served; on the plate, it looks no different from a braised lamb shank (except for the shape) and it tastes twice as good. Why? It’s a fattier cut of meat.

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Diana’s Birthday Lamb

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Cooking a big meal for a friend’s birthday is something that I enjoy, especially when that friend is Diana. But, inevitably, the party will end, the dishes will be stacked in the sink and, most devastating for a food blogger like me, there will 1,000 pictures of the meal in my camera and I’ll feel an overwhelming duty to blog. Especially when I spent the time to make Suzanne Goin’s chorizo-stuffed lamb from “Sunday Suppers at Lucques,” a recipe that Goin herself deems the most difficult in the book; I know my readers will want to hear about it. But the pictures have been on Flickr now for weeks and just the idea of taking you through this whole dinner, step by step, fills me with dread. Do you really want to know how it all went down, to the last detail? Aren’t you happy just to look at that pretty picture of Diana with those pretty flowers? Can we leave it at that? No? FINE, I’ll blog all about it. But first: Diana has a play debuting this week at Brown University called “Girls on the Clock”! For ticket info, click here. To see Diana’s birthday lamb, click ahead!

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Long Tan’s Lamb Curry

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You know that episode of “Sex & The City” where Miranda gets upset that the woman at her Chinese delivery knows her order so well she finishes Miranda’s sentence? Well, that may soon happen to me.

Our favorite place to order in from here in Park Slope is Long Tan, a Thai restaurant on 5th Ave. between Union and Berkley. I long ago decided that Long Tan would replace Pongsri as our favorite Park Slope Thai restaurant and now it’s become the place we order in from exclusively.

We should have their number on speed dial. Craig and I each have our two favorite dishes that rotate: Craig rotates between the Pad Thai with shrimp and the Pad Seeu; I rotate between wok-seared Udon Noodles and, of course, the lamb curry.

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