Lamb Creole Recipes

RACK OF LAMB WITH APPLE-MINT PUREE

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Season the lamb rack on all sides with 1 tablespoon of Emeril's Creole Seasoning; set aside.
• In a small bowl, combine the breadcrumbs, remaining 1/2 teaspoon Emeril's Creole Seasoning, the rosemary, and oil, and mix until all the crumbs are moist. Set aside.
• Heat a 14-inch skillet over medium heat until hot. Place the lamb rack, fat side down, in the pan, and brown well. Give each side a good sear, 5 to 10 minutes in total. Remove the skillet from the heat.
• When the rack is cool enough to handle, transfer it to the prepared baking sheet. Brush the fat side of the rack generously with the mustard, and top with the breadcrumb mixture, packing it on lightly with your hands to form an even crust. Roast until an instant-read thermometer inserted in the center registers 135 degrees F (medium-rare), 25 to 30 minutes, or to your desired degree of doneness. Remove from the oven and let rest 15 minutes before carving between the bones.
• To serve, smear some of the Apple-Mint Puree decoratively on 4 serving plates. Set two chops on the puree so their bones cross one another, and if desired, garnish with a mint sprig.
• In a small bowl, combine all the ingredients thoroughly. Store in an airtight container for up to 6 months.
• Peel and core the apples, chop them in 2-inch pieces, and add to a small pot. Add the cider, onion, and 2 teaspoons of the vinegar. Bring to a boil, reduce the heat to a simmer, and cook until the apples are tender and the flavors have come together, about 20 minutes. Remove from the heat.
• Transfer the apple mixture to a blender and add the butter, mint, and remaining 1 teaspoon vinegar. Blend until you have a smooth puree. Serve warm. This will keep in an airtight container in the refrigerator for several days.

CREOLE LEG OF LAMB

Steps:

• Mix all ingredients except lamb for marinade.
• Place lamb in large double plastic bag and pour in marinade.
• Place bag and ingredients in a large pan and refrigerate for at least 6 hours.
• Remove from bag and put lamb on rack in roasting pan and pour marinade over it.
• Roast uncovered in oven at 325 for 2 and 1/2 hours (1/2 hour per pound).
• Add boiling water as needed to keep sauce from drying.

LAMB CREOLE

Steps:

• Coat lamb in seasoned flour and fry in oil until brown.
• Add pepper, mix well, then remove to a casserole dish.
• Mix all the other ingredients in the frying pan, bring to the boil and pour over the lamb. If using potatoes, spread them evenly over the top and drizzle with a little oil.
• If using potatoes, cook uncovered at 180 C for 1 hour. Otherwise, cook covered at 180 for 1 hour. Is suitable for cooking in a Remoska - also 1 hour.

MARLO THOMAS'S CREOLE LAMB CHOPS

Steps:

• Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole.
• Wipe out the skillet with a paper napkin or towel; put in the oil and heat.
• Add the onions and green pepper.
• Brown lightly; then add tomatoes and seasonings.
• Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops.
• Bake tightly covered for an hour in a preheated 350F oven.

CREOLE LAMB CHOPS WITH PORT WINE DEMI

Steps:

• Preparation for Creole Lamb Chops with port Wine Demi:
• In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by 1/4. Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend. Reduce again by 1/4. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.
• In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes.
• Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet. Once the lamb has blackened on all sides, rest and allow to cool completely.
• With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions.
• Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.

LAMB PATéS

Steps:

• For dough: In a bowl whisk together flour, sugar, baking powder, and 1 tsp. salt. Add butter cubes and use your fingers to work the butter into the flour until the mixture is crumbly with no large pieces of butter. Add the honey.
• Add ¾ cup room temperature water to the bowl in a steady stream, using a spoon to mix the flour and turning it over on itself until the mixture becomes a craggy dough. If it seems too dry, add an additional ¼ cup water and stir until the mixture holds together.
• Turn the dough out onto a floured surface and knead 5 minutes until dough is a smooth ball that springs back when pushed. Let dough rest, covered with a kitchen towel or damp paper towel, 30 minutes.
• While dough is resting, make the filling: In a medium saucepan heat 3 Tbsp. olive oil over medium. Once shimmering, add onion and sauté until translucent. Add ginger and garlic; sauté 3 minutes until fragrant. Add lamb to the saucepan and brown with the aromatics, using a wooden spoon to break apart large pieces. Sprinkle with Creole seasoning and turmeric; stir and cook 5 minutes to let the spices bloom.
• Add thyme sprigs and tomato paste; stir to coat meat. Add 1 tsp. Caribbean hot sauce (if using), Scotch bonnet, and ½ cup water. Let simmer 10 minutes over medium until most of the water has evaporated. (If you want lots of heat, break open the pepper while it stews.)
• Remove from heat and season to taste with salt and ground black pepper. Remove Scotch bonnet and thyme sprigs; let mixture cool 15 minutes.
• To assemble, cut dough into eight pieces. On a floured surface, roll one portion of dough into an oval, about 8½x6 inches.
• Spoon approximately 2½ Tbsp. of the lamb filling onto the rolled dough. Using a pastry brush dipped in water, dampen the bottom edge of the oval. Fold top half down to align with bottom edge. Use a fork to press the two edges together to seal. Repeat with remaining dough and filling.
• In a heavy Dutch oven heat 2 inches of vegetable oil over medium until a bit of flour dropped into the oil bubbles. Carefully add one paté into the oil, flat side down. Add another paté once the first one is floating. Fry 2 to 3 minutes or until golden brown on one side. Using tongs, carefully flip and fry 1 to 2 minutes more. Remove from oil and let drain on a paper-towel-lined plate.
• Repeat with remaining patés. Serve immediately or let cool and freeze up to 3 months. To reheat, bake 20 minutes at 400°F. Serve with Caribbean hot sauce. Makes 8 patés.