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How To make Lamb Stock Master Chefs
Bones and trimmings from
2 racks of Lamb 1/2 c Water, plus more as
:
needed 1 c Tomato, fresh or canned
1 md Onion, chopped
2 lg Carrots, chopped
2 ea Celery, stalks, trimmed
-- and chopped 5 ea Garlic, cloves, chopped
1 ea Thyme, fresh, sprig OR
1/2 ts Thyme, dried
2 ea Bay leaves
6 ea Peppercorns, black
Preheat the oven to 400 F. In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally. Transfer bones and trimmings to a stockpot, and degrease the roasting pan. Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits. Pour these deglazed juices into the stockpot. Add remaining ingredients and water to cover. Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently. Strain stock into bowl through a colander lined with double layer of dampened cheesecloth. Gently press solids to extract all of the liquid, discard the solids. Cool. Remove fat from surface. Stock can be stored for up to a week in a refrigerator. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
How To make Lamb Stock Master Chefs's Videos
5 Delicious Lamb Recipes | Gordon Ramsay
We've raided the vaults of the Gordon Ramsay channel to bring you our top 5 lamb recipes. Just delicious.
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Rack of Welsh Lamb by Francesco Mazzei
Francesco Mazzei Chef Patron of London restaurant L'Anima shows you his recipe for pot roast rack of Welsh lamb with seasonal vegetables. Francesco turns a best end of lamb into individual portions and shows you how to make a delicious sauce using roasted lamb bones. More advice on how to cook meat
Have you got any tips on how to cook lamb? We'd love to hear your thoughts in the comments box below.
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Show-Stopping Lamb Dish Stuns Marcus Wareing | MasterChef UK
Lamb loin dish cooked by professional MasterChef constant cooks a lamb loin dish with stuns Marcus Wareing and the MasterChef judges!
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Roast Lamb Leg with Gravy
I love a good roast lamb leg! Well, when it's done to perfect blushing pink perfection with an awesome gravy... :)
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Bone Broths and Stocks: Everything You Need to Know
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If you can start to integrate these bone broths into your weekly cooking cuisine, they will open you up to so many incredible dishes and health benefits. I try to make at least one a week so I can use them for noodle soups or even just drink them as a nutritious soothing tea! #bonebroth #stock #homemade
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00:41 - Why No Bone Broth
02:41- Broth vs. Stock
02:58 - Health Benefits
04:09 - Getting Bones
05:10 - Beef Bone Broth
07:26 - Roasted Aromatic Duck Bone Broth
10:34 - Smokey Pork Broth
12:30 - Lamb Bone Broth
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Pro Tips | Masterstock Lamb Ribs
Pro Tips | Masterstock Lamb Ribs
Prep: 20 minutes Cook: 4 hours Serves: 10
Ingredients:
3kgs lamb short rib racks
20mls sesame oil
25g garlic cloves, crushed
60g piece ginger, thickly sliced
25g coriander roots and stems
8 star anise
4 cinnamon quills
150g green onions (shallots), chopped
250ml Shaoxing wine
185g brown sugar
375mls light soy sauce
3 litres cold water
Method:
Bring lamb ribs to room temperature before starting recipe. Pre-heat wood fired oven or barbeque or oven to 140◦C.
Heat wok over high heat, add sesame oil, followed by garlic, ginger, coriander, star anise and cinnamon quills. Stir to combine, deglaze wok with Shaoxing wine. Add soy sauce and water. Bring to the boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and cook for 25 minutes to allow the flavours to infuse.
Place lamb in a gastronome, meat side down, pour over master stock. Cover with baking paper and foil, place in wood fired oven, oven or barbeque, lid down. Cook for 2 ½ hours.
Drain ribs, reserving masterstock. Strain masterstock back into wok, increase heat to high and cook for 10 minutes or until reduced and thickened to a glaze. Place ribs back into wok or on barbeque or chargrill plate, cook for 5 minutes, coating with glaze. Turn and baste regularly to prevent burning.
Garnish with shallots, coriander and sesame seeds. Serve with pickled vegetables.
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