North Carolina Restaurant Brings Traditional Lamb Recipes to Hendersonville

Where does a family-style restaurant get lamb?

Lamb, young sheep, is raised worldwide. Most lamb is used locally, but there are a few places around the globe that raise lamb commercially for export. The three main sources for a restaurant in Hendersonville, NC like New Zealand, Australia and the U.S. Having a distinct flavor it varies from region to region, depending on food and care. Since sheep are grazers they require lots of open spaces and can take on the flavors of the terrain. They are born over the winter and harvested in the spring once they reach a certain size. The younger and smaller the more tender and sweet. As they age, the meat is firmer and more flavorful.

Lamb is Versatile for Hendersonville Restaurants

Lamb is just like beef or pork – it has steaks, roasts, loins, chuck, tender and tough cuts. The sweet flavor goes well on the grill for a quick kiss on both sides and also lends itself to roasting and even braising. Recipes and techniques from all over the “ancient world” have concentrated themselves in the cuisine of the Mediterranean. It is even available at the local market. Chops, racks, loins and ground are the usual offerings. Always check for a fresh-looking piece with no unpleasant odors or discoloration. The meat should be moist, but not slimy, and bright red in color. Dull looking or brown pieces should be avoided.

Mediterranean Restaurants and Lamb

The spices, fruits, herbs and oils are gifts from the Pantheon for us to use. Rosemary and thyme are fantastic herbs. Finely chop and rub on some chops before grilling and you’ll know what I mean. Coriander, a pungent and deeply aromatic spice, is great rubbed on a leg of lamb for roasting. Lemon zest and juice make a tangy counterpoint to stew or brais. Also add some Kalamata olives to your stew or some cracked fennel seed to grilled chops with herbs.

Braised Leg of Lamb Recipe

One leg of lamb, boned, or one lamb roast about 4-6 pounds

One yellow onion, chopped

4 cloves of garlic, chopped

One lemon, cut into wedges

6 ounces of Kalamata olives

15 ounce can of chopped tomatoes

32 ounces broth or stock

1 bay leaf

2 tablespoons chopped parsley

1. In a large pot, heat some oil, brown the lamb on all sides and then remove, brown onion and garlic in the same pan.

2. Return the lamb to the pan with remaining ingredients, bring to a simmer. Cover and cook gently for about an hour or until fork tender.

3. Serve with rice or pasta.