GUEST COLUMNIST/CHEF :: Joe’s Day-After Easter Spiced Lamb ala Dagwood.

by Harvey Gold on April 25, 2011

So…it’s the day after Easter and one look in the fridge triggers the question “What do we do with those slices of leftover roast lamb?” Reheating the slices will just dry it out. Here at the home of the Your Beer Network, Harvey announces that he has a yen for Akron’s own Thirsty Dog Brewing Company‘s Siberian Night Imperial Stout.

Chef Joe

A visiting amateur cook suggests that everyone stays out of the kitchen for half hour or so. The result was Joe’s Day-After Easter Spiced Lamb. Goes fine with rice, left over mashed potatoes, stuffing, baked potato, grits, toasted sourdough bread…whatever carb is at hand.

Here is the way to do it step by step. Cook without fear! Minor modifications and/or slightly imprecise spicings will not kill the dish.

Step 1 – Chop one small sweet onion (or a small yellow onion). Thin slice 3 carrots (or use those baby carrots-about one large handful)
Chop 2 stalks of celery into small chunks
Chop 2 cloves of garlic

Step 2 – In a skillet (or large frying pan) over medium heat, put in a knob of butter, the carrots, onion, celery , garlic and sauté. After a few minutes, sprinkle in some dried basil, and a sprinkle of dried parsley.

Step 3 – Slice/chunk-up the lamb slices into thin strips. Add the lamb to the vegetables in the pan along with a half cup red wine, quarter cup water and a quarter cup soy sauce or teriyaki sauce (if you have a bottle open in the fridge).

Step 4 –Add an eighth teaspoon of mild curry powder, a couple of shakes of dried cumin and a shake or two of red chili powder, depending on how hot you want the dish. Keep simmering on medium heat, stirring to blend the flavors. Add a bit more liquid as necessary so the pan mixture stays moist – water, stock, a dash more of wine, a bit of leftover gravy, it doesn’t really matter.

Step 5 – Slice into strips 6 dried apricots, 4 dried figs and cut in half a handful of those seedless red grapes that are still sitting in the fruit bowl. Chuck it all into the pan and add a little liquid while you stir to heat the fruits through for about 5 minutes. The mixture in the pan should be not completely dry but not soupy.

Spoon out to serve with the mashed, etc. and wash down with Siberian Night Imperial Stout. The chocolate element of the brew cools the chili high lights while blending together with the fruit overtones of the lamb and carrots in the dish.

(ED- This dish is the embodiment of savory/sweet, so the very chocolatey nature of this stout makes perfect sense).

If you don’t like this, then dry out the lamb slices in the oven and carve your way through while desperately seeking the remains of the leftover gravy.

{ 1 comment… read it below or add one }

mobile dog wash adelaide April 24, 2013 at 12:11 am

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