Lamb

BBQ |
November 9, 2015

Smoking a Lamb Brisket

I ate a lot of lamb around the state a few months back, but it’s a protein I had never cooked in my own smoker. Given that the most common cut found at Texas barbecue joints is the bone-in lamb breast, that’s what I went searching for. While the cut isn’t easy to

BBQ |
September 1, 2015

BBQ Anatomy 101: Lamb

Last Father’s Day, I spent the morning watching the men of Millheim Harmonie Verein Hall baste and flip barbecue on large open pits. There were beef clods, pork shoulders, and whole mutton. That last one is something you don’t often see on barbecue joint menus in Texas, whole or not,

Food & Drink |
January 20, 2013

State Fare

“Mixing so many flavors, you wouldn’t think the dish would turn out,” says Ethel Fisher, the executive chef and co-owner of Houston’s Post Oak Grill. But it does, and more is more in this unlikely pairing of lamb and not-so-subtle tomatillo sauce.Fisher spent twenty years traveling throughout Europe and South

Recipes |
January 20, 2013

Stuffed Lamb Tenderloin

Lamb Tenderloin6 half-pound lamb tenderloins 1/2 cup olive oil 2 teaspoons minced fresh thyme 9 cloves garlic, finely chopped Salt and pepper to taste 1 pound ground veal 12 ounces oyster mushrooms, finely chopped 1 medium onion, finely chopped 2 cups chopped fresh young spinach 1 cup chopped destemmed fresh

Food & Drink |
January 20, 2013

State Fare

March is the month for lamb—especially the delectable variety served at Monte Carlo in the Grand Kempinski Hotel Dallas. With a solarium, pale peach walls, and trees and potted palms scattered throughout, this light and airy place captures the ambience of restaurants in Italy and the South of France. The

Recipes |
January 20, 2013

Rack of Lamb Italo-Francese

Lamb4 racks of lamb (6 – 8 chops per rack), cleaned and trimmedSalt and pepper to taste2 tablespoons olive oil4 tablespoons Dijon mustard1/4 cup each chopped fresh thyme, oregano, rosemary, and parsley1/2 cup chopped roasted pistachios Preheat oven to 375 degrees. Season racks of lamb with salt and pepper and

Recipes |
January 20, 2013

Ballroom Lamb Chops

16 lamb chops 2 tablespoons olive oil Cajun Magic (see recipe below) Jalapeño-blue cheese sauce (see recipe below)Preheat oven to 350 degrees. Brush lamb chops with thin coat of olive oil, then dip in Cajun Magic blackening spice mixture, coating them on all sides. In hot cast-iron skillet, sear chops

Food & Drink |
January 20, 2013

State Fare

Opposites attract in this fetching dish from Houston’s Ritz-Carlton Hotel. A dusting of cajun seasoning and split-second blackening forthrightly support the lamb’s delicate flavor, and an opulent creamy sauce emboldened with jalapeños positions this creation by executive sous-chef Kevin Dimond squarely in the Southwest.Dimond’s mix-and-match technique has found a champion

Recipes |
January 20, 2013

Skewered Rosemary Lamb

Preparation Time: 10 minutes Cooking Time: 8 minutes Make Ahead: 24 hours1/3 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons fresh rosemary, crumbled, or 1 teaspoon dried 2 cloves garlic, mashed 1 teaspoon freshly ground black pepper 3/4 teaspoon salt (preferably

Recipes |
January 20, 2013

Spring Lamb Loin Medallions

Recipe from chef Jeff Blank, Hudson’s on the Bend.1 12-ounce lamb loin filet 2 pounds lamb bones 2 medium onions 1 stalk celery 3 carrots 5 bay leaves 2 sprigs rosemary 1/2 cup whole mint and 2 teaspoons chopped mint 2 tablespoons whole black peppercorns 1/2 cup brown sugar 3