Jun 29, 2011

Lamb Persilade

Seldom does one come across a technique that is so unique and straightforward, you are left to wonder, why do it any other way. And often times, the end products are deliciously rich and lean-- at the same time.

All you need are fresh ingredients and some patience.

Here is a lamb recipe, that is a great take on grilled lamb persilade ( A mixture of garlic, parsley and olive oil). The slow roasting allows for meat to cook in its own juices infused with all the fragrances that screams summer and green. Again Mr. Bittaman, you do it the minimal way :)

Lamb persilade: Watch the video for a good demo

1 lb of butterflied leg of lamb. Usually 10$/lb i.e. cheap. Has more meat than the leg per se. And has a hge surface area, that allows faster cooking and deeper infusion of flavors into the meat. But by all means if you want to splurge, go for ribs of lamb. I would say you could do thins with butterflied leg/breast of chicken and also maybe fatty fishes (like Haddock)
1/2 cup of parsley
1/2 cup pf cilantro leaves.
If you have a preferance for any one of those, go for a whole cup of your chosen varaity
A few springs of Thyme. I just learn't this. Thyme is the subtler variety of ajwain. So you can use Ajwain leaves for this one, just go very low ( a few leaves at most)
Zest of a lemon
Salt and pepper
a whole jalapeno
4-5 cloves of garlic
1/4th to 1/2 cup of fragrant olive oil. I like Sicilian and Spanish. But use whatever oil you have. But olive is what I will recommend

Puree everything together and you have a persilade. Smell the green summer paste. Chances are you will want to have it just like that.  Make slices all over the lamb/chicken/fish.Liberally salt the insides of the butterflied leg of lamb (or the thigh/ breast of the chicken OR all over the ribs OR the haddock cubes). Slap the insides of the butterflied leg of lamb (or the thigh/ breast of the chicken OR all over the ribs OR the haddock cubes)with the persilade. Wrap the meet like a sandwich. Just flip one side over the other. FOr ribs and fish of course you don't have to do this. Salt and persilade the upper surfaces of the meet sandwich.
Cook in the oven at 400F for 1 hour (for fish no more than 20 mins). The broil on high for 4-5 min for some browning.

Serve with some Lebanese flat bread, Indian bread and a bold dry red. I like Sicilian and Chianti.

Happy eating and healthy living


Ushnish Ghosh said...

Dear JW
How are you? This is a great recipe from you. As usual, I like the write up and the various options you have given. I am going to try it. I think I should get all the ingredients in Delhi.
Thanks for sharing
have a nice day

The Japanese Redneck said...

Looks good. Lamb is not a really common ingredient in the stores here in Mississippi.

Besides if they carried it and called it Sheep instead of Lamb, I bet it would be more popular.

Jhonny walker said...

@ Ushnish:glad you liked it...keep me posted on how it turned out with Delhi ingredients! I am curious so much

@ Ramona: Sheep? That would be good. But I never did think lab would not be common anywhere..but guess you can try it out with fish and chicken too!