Volume 11, Issue 122 - December 19, 2006 |
Good Day,
Nothing says "Special Occasion" like a crown roast as the centerpiece
for your meal. Today we have a recipe for a Lamb Crown Roast that just might
become your next family tradition.
Food Service Trends:
Today's consumer is looking for healthy alternatives to other
meats. Why not serve American Lamb? Below are some reasons to
add American Lamb to your menu:
| Trend |
Lamb's Role |
| More menu variety, signature dishes |
Lamb offers a distinctive alternative
to everyday beef, fish and poultry dishes. For example, lamb leg steaks,
lamb fajitas, lamb kebabs, Denver ribs. |
| Upscaling, enhanced quality of
restaurants |
Lamb is appreciated as an upscale
product, can help upgrade any menu. |
| Red meat making comeback |
Lamb offers benefits of red meat
without the fat. American lamb has very little fat marbling through the
meat. With most fat limited to outside edges, it's easily trimmed. |
| Consumer concerns for health and
nutrition |
American Lamb is a good source of
protein, niacin, zinc, iron and Vitamin B-12. |
| Ethnic dishes |
Lamb complements many popular ethnic
cuisines; e.g. Middle Eastern, Mediterranean. |
| Spicier foods |
Lamb pairs well with simple seasoning
(lemon pepper, garlic salt, etc.) as well as pungent flavors (mustard,
rosemary, thyme, fennel, etc.) |
| Classical dishes |
Rack of lamb, loin chops and leg roasts
are still traditional favorites. |
| Increased grilling, broiling vs. frying |
Lamb can be broiled or grilled to
perfection in just minutes. |
Source:
American
Lamb Board
 |
American Lamb Council How to buy, store and prepare lamb. Food service
cuts available; plus recipes, sauces, and serving ideas for cooking. |
 Festive
Lamb Crown Roast with Oven Roasted Vegetables
Makes 6 to 8 servings
Preparation time: 20 minutes
Cook time: 1 hour and 45 minutes
Ingredients:
2 heads of garlic
2 tablespoons olive oil, divided
2 tablespoons butter
1 cup Panko bread crumbs
3 tablespoons chopped herbs (rosemary, basil and thyme)
1 American Lamb crown roast, cap removed from ribs
salt and coarse ground pepper
oven roasted vegetables
Preparation:
Cut 1/2 inch off the tops of the garlic. Place in small metal pan and drizzle
with 1 tablespoon oil. Roast in 375 degrees F oven for 1 hour. Cool and squeeze
soft garlic cloves into small bowl. Mash with remaining 1 tablespoon oil; set
aside.
In small skillet, melt butter and add bread crumbs. Stir and cook until browned.
Pour into bowl and mix in herbs. Place roast in roasting pan. Rub garlic mixture
over outside of roast. Generously season lamb with salt and pepper. Pat on bread
crumb mixture. Roast at 375 degrees F for about 45 minutes or until desired
degree of doneness. Remove roast from oven, pour roasted vegetables in center,
cover and let stand for 10 minutes. Carve and serve 2 to 3 chops per serving.
Recipe and image provided by the
American
Lamb Board
|
 The
Culinary Institute of America
At our campus in Hyde Park, New York, we don't just have master chefs; we
have the most Certified Master Chefs of any culinary college on our
outstanding faculty. We don't just have alumni; we have a network of more
than 37,000 graduates, many of them leaders in the food industry. We don't
just offer hands-on experience; students spend over 1,300 hours in the
kitchen or bakeshop, more than at almost any other culinary school.
A CIA bachelor's or associate degree in culinary arts or baking and pastry
arts is an unmatched credential that will open doors to an endless number
of exciting career opportunities for you.
|
 Food Service Cuts:
Traditional cuts from the shoulder include: shoulder roasts,
chops, dinner ribs and stew meat. From the lamb hotel rack come: the rib chops, frenched chops, rack of lamb, frenched
rack and crown roast. The lamb loin traditionally produces chops. The lamb leg
most often is used as a roast and can be bone-in or boneless. Several lamb
cuts are being further processed from the traditional cuts, such as: medallions, double-boneless loin
chops, tenderloin, boneless sirloin, top round, steamship or 3/4 leg, boneless
leg with top round removed (I-O leg), shish kebabs, fajitas or stir-fry strips
and Denver ribs.
Click here to view the chart
Source:
American
Lamb Board
 |
Bragard Uniforms - Look and feel your very best with our full line of chef
jackets, pants and accessories for every budget starting at under $10.00 |
American Lamb Loin Chops with Apple Rings
Makes 24 servings
Ingredients:
4 cups onions, chopped
6 ounces oil, divided
48 American Lamb loin chops, double boneless
3/4 cup cornstarch
3 teaspoons cinnamon
2 quarts apple juice
24 small apples, cored and sliced in rings
1 1/2 cups raisins
Preparation:
In skillet, sauté onions in three ounces of oil until transparent. Remove
onions and add remaining oil and chops. Cook for 5 minutes on each side. Remove
from skillet.
In a large bowl, combine cornstarch and cinnamon. Slowly stir in apple juice
until thoroughly combined. Pour mixture in skillet, cook and stir until thick.
Place chops and onions in thickened sauce.
Arrange apple slices and raisins on top of chops. Cover and cook over low to
medium heat for 5 minutes, or until apple rings are tender.
Place lamb chops on a plate; top with apple rings and sauce.
Recipe provided by the
American
Lamb Board
|
Get Free Stuff and Win Money!
Sign up for a
FREE
Subscription to Food Arts Magazine. The Magazine for the Foodservice and
Hospitality Industry. U.S. residents only.
Athens Foods is having a Recipe Contest that ends on December 29th. The
grand prize is $5,000. If you use fillo dough and have a great recipe, it might
be worth some real money
Click Here
for all the details. |
|
