Lamb Paloise Recipes

Steps:

• Put the cut-up butter in a 1-cup glass measure with a pouring spout, and microwave until completely melted and clear but not bubbling (or heat in a warm oven, 190 degrees F., about 25 minutes). Skim off any foam from the top, and cool until lukewarm but still liquid.
• Combine the liquids and seasonings (except the cayenne and fresh herbs) in a 3-cup, heavy-bottomed, non-reactive saucepan, and simmer over medium heat until the liquid reduces to 1 tablespoon (no farther). Strain the liquid into a cup, pressing hard to squeeze all the juices out of the shallots, then return it to the saucepan.
• Whisk in the yolk, and place over medium-low heat. Stir in 1/4 of the clarified butter, and continue whisking across the bottom and around the sides of the pan until the yolk-and-butter mixture thickens to a sour cream consistency. If the yolk is overcooked, it will start to scramble; if undercooked (as in "blender Bearnaise" recipes), it will taste raw.
• Dunk the pan briefly in cold water; then very slowly dribble in the rest of the butter off heat, whisking constantly, without including the milky liquid at the bottom. When all the butter is absorbed, the sauce should be the consistency of a medium-thick mayonnaise.
• Add the cayenne pepper, taste for seasoning, and stir in the herbs. To keep the sauce from congealing, set it in a pan of hot tap water, but the sooner it is served, the better.
• For Paloise sauce, omit the tarragon, and finish with 1/2 tablespoon finely shredded mint; do not add mint to the vinegar reduction (the cooking distorts its flavor).
• If the sauce overheats or the butter is added too fast, the oily fat can separate out. If that happens, during or after cooking, it is easy to fix: Put a teaspoon of water in a small bowl, add a spoonful of the separating sauce, and whisk them together until creamy; then gradually add the rest of the sauce, spoonful by spoonful, until the whole thing is reconstituted.

Steps:

• To make the sauce, in a nonreactive saucepan, combine the shallots, vinegar, dried mint, and peppercorns over high heat. Cook, stirring occasionally just to keep the sides of the pan clean, until reduced by half. Strain the reduction. This is the beginning of your paloise. Discard the solids.
• In a saucepan, whisk together the yolks and the reduction. Now, create a double boiler-a small pan (or a heatproof bowl) above a larger pan-which is a good way to whisk your delicate sauce over high heat: Pour water to a depth of about 2 inches (5 cm) into a large pan, bring to a boil over high heat, and rest the small pan holding the egg yolk mixture over (not touching) the water in the large pan. Start whisking continuously.
• Now is a good time to whip out an instant-read thermometer. You don't want the mixture to go above 183°F (85°C) or the eggs will curdle. As the eggs start heating up, start slowly pouring in the butter while continuing to whisk constantly. After all of the butter is in, add a couple tablespoons of hot water to loosen up the sauce a bit, then add a pinch or two of salt and pepper. Keep the sauce in a warm spot but not on a burner. Have the fresh mint on hand.
• To make the sausage, turn on the broiler or light a charcoal or gas grill. In a bowl, combine the pork, lamb, salt, dill, garlic, Sriracha sauce, pepper, and cold water. Mix together well with your hands. Shape the mixture into small torpedo-shaped sausages about 2 inches (5 cm) long.
• Place the sausages on a rimmed baking sheet and slip the sheet under the broiler, or place on a grill rack. Cook, turning as needed, for 4 to 5 minutes, or until browned on all sides.
• Put the sausages on a platter and immediately turn to the paloise. Add in the fresh mint and stir well. Serve the sausages with the paloise-from a nice old sauce tray, if possible-with the watercress dressed with Apple Vinny on the side.

Steps:

• Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

Steps:

• In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
• In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
• Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
• Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
• Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
• To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.