What Have You Cooked Recently?

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Had a nice london broil for dinner last night. Normally I take some of the left-overs and make a frittata for breakfast the next day but this time I made something kind of like a spanish tortilla instead. I sauteed some onions, bell pepper. fresh jalapeno, bacon, and the left over steak; fried some thinly sliced potatoes and layered everything in a cake pan. Scrambled some eggs with some shredded cheese, poured the mix over top and baked at 375 for ~35 minutes. Served with some salsa on top, absolutely delicious.
 
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How do people here do lamb? I usually do mutton on the spicy side to wipe out the gamy taste but when I've done lamb shanks, specifically, it seems to be fairly gamy anyway. Lamb leg doesn't seem to be that way and needs little more than the standard mint sauce. Anyone do lamb shanks? Because that's the kind of part I like but I'd like to make it without doing some kind of vindaloo thing.

Not that I mind vindaloo at all, but I'd like a little more versatility and apparently I don't understand lamb shanks, especially the kind sold at halal groceries.
 
AnOminous said:
How do people here do lamb? I usually do mutton on the spicy side to wipe out the gamy taste but when I've done lamb shanks, specifically, it seems to be fairly gamy anyway.
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On Easter a relative served lamb shredded kind of carnitas style with marsala wine and little pumpkin pie spice served with a basic cumin rice and it was no shit the best lamb I've ever eaten. The spice profile canceled out the gamyness of the meat without being "spicy".
 
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Panang curry yesterday, prik khing curry today. Probably curry tomorrow, as well- if not Thai, then Japanese.
...I might have asked my husband to take me to one of the Asian markets as part of my Mothers' Day celebrations, lol.
AnOminous said:
lamb shanks
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For shanks specifically, I like vindaloo as you do, but also-
Shank tagine, or anything Moroccan really, they know their way around a shank.
Red wine lamb shanks.
Osso buco if you're willing to cross-cut.
 
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AnOminous said:
How do people here do lamb? I usually do mutton on the spicy side to wipe out the gamy taste but when I've done lamb shanks, specifically, it seems to be fairly gamy anyway. Lamb leg doesn't seem to be that way and needs little more than the standard mint sauce. Anyone do lamb shanks? Because that's the kind of part I like but I'd like to make it without doing some kind of vindaloo thing.

Not that I mind vindaloo at all, but I'd like a little more versatility and apparently I don't understand lamb shanks, especially the kind sold at halal groceries.
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When I have a lamb dish, it is usually lamb cut marinated in onion juice (boiled onion water). You first cook it in butter with lots of thyme getting a nice sear on it. Then you either grill it or cook it in a tiny pan with meat broth. It is called külbastı (ash-pressed) because you are meant to cook it slowly (when charcoals become ash-like). If you are cooking it with meat broth, because you are cooking it slowly it soaks up the meat broth's juices. If you are grilling it, you might also grill tomatoes and peppers with it. I might post pics here if I make it but for now here is a stock photo:
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AnOminous said:
How do people here do lamb? I usually do mutton on the spicy side to wipe out the gamy taste but when I've done lamb shanks, specifically, it seems to be fairly gamy anyway. Lamb leg doesn't seem to be that way and needs little more than the standard mint sauce. Anyone do lamb shanks? Because that's the kind of part I like but I'd like to make it without doing some kind of vindaloo thing.

Not that I mind vindaloo at all, but I'd like a little more versatility and apparently I don't understand lamb shanks, especially the kind sold at halal groceries.
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Lamb Ghenghis Khan. I’ll share the recipe in a second.
 
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AnOminous said:
How do people here do lamb? I usually do mutton on the spicy side to wipe out the gamy taste but when I've done lamb shanks, specifically, it seems to be fairly gamy anyway. Lamb leg doesn't seem to be that way and needs little more than the standard mint sauce. Anyone do lamb shanks? Because that's the kind of part I like but I'd like to make it without doing some kind of vindaloo thing.

Not that I mind vindaloo at all, but I'd like a little more versatility and apparently I don't understand lamb shanks, especially the kind sold at halal groceries.
Click to expand...
My mother found a recipe for leg of lamb with a mustard based sauce that's roasted over potatoes 😋
 
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@AnOminous Lamb Genghis Khan:

    • 3 Lamb racks or whatever you like
    • 1 Cup hoisin sauce:
    Lamb Marinade:
    • 1 cup onions, finely chopped:
    • 2 Tablespoons garlic, minced:
    • 3 Tablespoons lemon juice:
    • 1/2 cup honey:
    • 3 Tablespoons curry powder:
    • 1 1/2 teaspoons Cayenne pepper, ground:
    • 2 teaspoons Coleman’s mustard powder:
    • 2 teaspoons ground black pepper:
    • 2 Tablespoons salt:
    • 1 Cup Water
    Directions:
  • Make the marinade with the onions, garlic, honey, lemon juice, salt, pepper, mustard powder, curry powder, cayenne, water
  • Let lamb rest in marinade for 16-48 hours mixing occasionally
  • Bring to room temp prior to cooking
  • If rack, 450 F for 20 minutes
  • Brush with hoisin in the last five minutes
 
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Doubling posting, but I found the recipe years ago when looking into Hokkaido. I am unfortunately a bit of a weeb and there is no cure and it is terminal. The above recipe was from a Detroit area restaurant.

Japanese lamb Genghis Khan also exists and is pretty good.
Here’s a quick google search recipe link:

The Japanese one ain’t bad, you can use a big cast iron or nest them in a wok.
 
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