ROAST BUTTERFLIED LEG OF LAMB WITH CORIANDER, CUMIN, AND MUSTARD SEEDS

Lamb is one of those meats, when not cooked right, it's terrible. If cooked rare, you will have those in the family (i.e. Wife) who'll say it is raw and will not touch it.  If overcooked, its rubbery and has no flavor. So you have a narrow range to get the lamb just right, where everyone is happy. I was able to achieve this with the following recipe from Cook's Illustrated. You will slow roast the lamb until it reaches 120 degrees, then you will roast it further, under the broiler on high heat until you reach the internal temperature you desire. For us, I took the lamb out at 140 degrees (med-rare). If you prefer rare, take it out at 125 degrees.

Added bonus, no marinating is required. The spices are roasted in the pan before you add the lamb. The lamb is placed on top of the roasted spices, protecting them from being scratched when the head is turned up. The end result, is a crusty skin on top and spicy flavor on the bottom.

Oh! One last note, no matter how good this is, it's a once-a-year type dish. Look at the prices on 6pd lamb at your grocery store to find out why!

Requirements

• large pan
• instant thermometer

INGREDIENTS

• 1(6- to 8 pound) butterflied leg of lamb
• Kosher salt
• 1/3cup vegetable oil
• 3shallots , sliced thin
• 4garlic cloves , peeled and smashed
• 1(1-inch) piece ginger , sliced into 1/2-inch-thick rounds and smashed
• 1tablespoon coriander seeds
• 1tablespoon cumin seeds
• 1tablespoon mustard seeds
• 3bay leaves
• 2(2-inch) strips lemon zest

SAUCE

• 1/3cup chopped fresh mint
• 1/3cup chopped fresh cilantro
• 1shallot , minced
• 2tablespoons lemon juice
• Salt and pepper

INSTRUCTIONS

1. FOR THE LAMB: Place lamb on cutting board with fat cap facing down. Using sharp knife, trim any pockets of fat and connective tissue from underside of lamb. Flip lamb over, trim fat cap so it’s between 1/8 and ¼ inch thick, and pound roas to even 1-inch thickness. Cut slits, spaced 1/2 inch apart, in fat cap in crosshatch pattern, being careful to cut down to but not into meat. Rub 2 tablespoons salt over entire roast and into slits. Let stand, uncovered, at room temperature for 1 hour.
2. Meanwhile, adjust oven racks 4 to 5 inches from broiler element and to lower-middle position and heat oven to 250 degrees. Stir together oil, shallots, garlic, ginger, coriander seeds, cumin seeds, mustard seeds, bay leaves, and lemon zest on rimmed baking sheet and bake on lower-middle rack until spices are softened and fragrant and shallots and garlic turn golden, about 1 hour. Remove sheet from oven and discard bay leaves.
3. Thoroughly pat lamb dry with paper towels and transfer, fat side up, to sheet (directly on top of spices). Roast on lower-middle rack until lamb registers 120 degrees, 30 to 40 minutes. (NOTE: make sure to check temp after 20 minutes, then every 10 minutes) Remove sheet from oven and heat broiler. Broil lamb on upper rack until surface is well browned and charred in spots and lamb registers 125 degrees, 3 to 8 minutes for rare. 10 minute for medium-rare. Then check every 5 minutes until you reach the temperature you prefer. 
4. Remove sheet from oven and, using 2 pairs of tongs, transfer lamb to carving board (some spices will cling to bottom of roast); tent loosely with aluminum foil and let rest for 20 minutes.
5. FOR THE SAUCE: Meanwhile, carefully pour pan juices through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; discard solids. Stir in mint, cilantro, shallot, and lemon juice. Add any accumulated lamb juices to sauce and season with salt and pepper to taste.
6. With long side facing you, slice lamb with grain into 3 equal pieces (ex.1 below). Turn each piece and slice across grain into 1/4-inch-thick slices. Serve with sauce. (Briefly warm sauce in microwave if it has cooled and thickened.)

Ex.1 from Cooks Illustrated

Chicken Tikka Masala

I HAVE NOT STOP COOKING! Just got tied up with work. Expecting to post all the recipes Mrs. Fee and I have been enjoying since my last post. First up, Chicken Tikka Masala. This is definitely a recipe to do during the weekend. It's not complicated, just that you have a 4 to 6 hrs marinate time. But once done, with pilaf rice, it is perfection! It's not spicy, but has a nice smoky falvor to it. Not comparing it to dishes at Indian restaurants I have been, but pretty darn close. I updated the recipe from The Bitten Word, who are a good source for recipes.

Some keys to this recipe:

• Find a spice shop! As you will see below, you will have 6 spices, half of which you will have a hard time finding in the regular grocery stores. For those in RTP, would recommend going to Savory Spice Shop. 
• Invest in a microplane grater, as it's the only way to truly grate garlic and ginger into a paste
• When following the recipe, make sure to add 1/4 cup of whipped cream at a time. Do not pour the full 2 cups as that will bring down the heat. 

Requirements:

• Heavy pot (i.e. Cast iron dutch oven)
• A microplane
• pan and rack to fit under a broiler 

Ingredients:

6 garlic cloves, finely grated

4 teaspoons finely grated peeled ginger

4 teaspoons ground turmeric

2 teaspoons garam masala

2 teaspoons ground coriander

2 teaspoons ground cumin

1 1/2 cups whole-milk yogurt (not Greek)

1 tablespoon kosher salt

2 pounds skinless, boneless chicken breasts, halved lengthwise

3 tablespoons vegetable oil

1 small onion, thinly sliced

1/4 cup tomato paste

6 cardamom pods, crushed

2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes

1 28-ounce can whole peeled tomatoes

2 cups heavy cream

3/4 cup chopped fresh cilantro plus sprigs for garnish

Steamed basmati rice

Preparation

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat oil in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.