Lamb Poleko Recipes

LAMB POLEKO

Steps:

• In a small bowl, combine all rubbing ingredients.
• Apply rubing mixture all over butter-flied lamb.
• Allow marinating for overnight in the refrigerator.
• Place lamb piece on a cutting board, spead mango chunks, black peppercorn, timur peppercorn and chopped cilantro on top, and roll over tightly.
• Secure with a twain.
• Fire up a charcoal grill.
• Clean the grill surface thoroughly.
• Grill the marinated lamb, frequently turning and basting with melted butter until cooked through, i.e.,its internal temperature reaches 160°C.
• Take meat off the grill and let rest for ten minutes.
• Cut into thin slices.
• Arrange slices on the bed of rice pilaf, stir-fried vegetables, supplemented by tomato achar.

PANKO-CRUSTED RACK OF LAMB

Steps:

• Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
• In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
• Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
• Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

TURKISH-STYLE LAMB BOREKS

Steps:

• Prepare the meat filling: Place a wide skillet over medium-high heat. Add 2 tablespoons olive oil and the butter. When oil and butter are hot, add onions and cook briskly, stirring, until onions are lightly browned, about 5 minutes. Add lamb to onions and break into rough pieces with a wooden spoon, mashing occasionally, until lamb is crumbly and cooked through, 8 to 10 minutes.
• Season mixture generously with salt and pepper, then add cinnamon, cumin, cayenne and sumac. Cook for 2 or 3 minutes more, stirring. Raise heat as necessary to let mixture brown well. Stir in pomegranate molasses, raisins and pine nuts. Taste and adjust seasoning, then set aside to cool.
• Prepare the cheese filling: Put feta and yogurt in a bowl and whisk together. Season with salt and pepper, whisk in beaten egg, then stir in parsley, fresh mint and dried mint.
• Heat oven to 350 degrees. Assemble boreks one at a time: Lay one sheet of phyllo on a clean work surface. Brush very lightly with olive oil. Carefully place another phyllo sheet directly on top and brush with oil. Fold this doubled sheet in half, to form a rectangle 9 by 14 inches. Position it so the 9-inch end is facing you.
• Spoon 3 tablespoons cheese filling over surface of rectangle, smearing with the back of a spoon to cover, leaving a 1/2-inch border. Sprinkle 1/4 cup lamb mixture in a 2-inch ribbon along the edge closest to you.
• Fold over long sides of pastry an inch or so to help contain filling. Lift edge and loosely roll up pastry away from you, as if rolling up a carpet. Brush pastry lightly with oil as you proceed. The result should look like a flat cigar, about 3 inches wide and about 8 inches long. Continue to assemble remaining boreks.
• Transfer pastries to a parchment-lined baking sheet, placing them 1 inch apart. Brush tops with egg wash and sprinkle with sesame, nigella or poppy seeds. Bake for 25 to 30 minutes, until nicely browned. Serve warm or at room temperature.