Lesson 14 - Lamb

I wasn't particularly excited about cooking lamb.  The only time I have ever had it, it was in a sausage and it made me sick.  Yes, barfing sick.

The recipes we made were lamb stew with seasonal vegetable and chicken fricassee with seasonal vegetables.

Chef Bruno suggested that maybe the reason I didn't enjoy the lamb sausages is that maybe it wasn't lamb, maybe it was mutton.  What is the difference, you ask?  Lamb is the meat of sheep less than 1 year old.  Mutton is sheep more than 1 year old.  Mutton is less tender than lamb and much more gamey.

We learned the difference between stewing and braising.  Stewing is made with more liquid and uses smaller pieces of meat.  Braising typically uses less liquid and a larger piece of meat. Either method can be prepared in the oven or on the stovetop or both.

Tips for choosing lamb: look for good marbling and a firm texture.  The lamb should be pink and the fat should be pale or white.

This was our lamb:

I admit, this next picture is especially unappetizing:

For the lamb stew, we cut the lamb into small cubes and browned them in oil.  The lamb was then removed from the heat and we then added chopped carrots and onions the the pan and cooked until lightly colored.  Then the garlic was added and cooked for one minute.  After that, the meat was added back, as well as tomato paste and flour, and stirred.  We then added water to cover and boiled.  After boiling, the pan is put in the oven for an hour at 350 degrees.  The vegetables for the garniture were carrots, pearl onions, turnips, green beans, peas, and potatoes, all cooked separately (except the carrots and turnips, which can be prepared together).  The result was unexpectedly good (not gamey at all and I thought it was beautiful)!

For the chicken fricassee, we cut a whole chicken into quarters, seasoned both sides, and seared, skin side down, in butter. The chicken was then removed from the pan.  We then added onions to the pan and sweated them until translucent.  Flour was added to the mixture and stirred.  Chicken stock was then added and the mixture ws brought to a simmer before returning the chicken to the pan and simmering again, covered, for 20 minutes.  The garniture was prepared exactly the same as it was for the lamb (except no potatoes).  Chef Bruno made a wonderful rice pilaf to serve with the chicken.  We strained the sauce and cream was added to make it a thick, chicken flavored white sauce.  Very tasty:

Next lesson: Beef & Veal!