11 August 2014

The Lamb Cookbook

Who doesn't love a good lamb?  We have been thinking of a whole lamb recently.  While the idea has been percolating, the execution has been no where to find.  So we ventured back in time to 1959 to see what Paula Owen might recommend on a much smaller scale.  Owen's The Lamb Cookbook was written at a time when the most extravagant use of lamb was for a shish kebab. 

Owen seems to have a simple premise for this book.  Lamb is a good protein and low in fat.  She does not seem to be from a farming family, nor does she have a sheep farm.  She did, however, publish several books about cooking lamb.

The book has a definite 50's feel to it with cooking techniques outlined in the graphic endpapers.  The men tend to do the braising and broiling while pan frying, simmering, and roasting are women's work.
Her recipes are straight forward, but the cuts need the help of 1950's butcher. Owen lays them out very clearly, but at today's supermarket you will be lucky to find lamb chops and a partial leg of lamb.  Xerox her lamb cuts guide and find yourself a throwback butcher or a modern hipster butcher for lamb ribs or brains.

And speaking of lamb ribs, they are a favorite, but one needs a butcher.  Check out this recipe.

Honey-Garlic Lamb Ribs

2 cloves garlic, mashed
1/2 cup soy sauce
1/2 cup dry white wine, sherry or pineapple juice
1/2 cup honey
2 teaspoons curry powder or 1 teaspoon powered ginger
Salt

Combine all ingredients, except salt.  Brush ribs well with mixture and let stand several hours or overnight under refrigeration.  Broil over coals, following equipment manufacturer's directions for spareribs.  Brush frequently with sauce.  Sprinkle lightly with salt.  Serve piping hot.

My guess is you don't have your manufacturer's direction booklet.  While lamb ribs won't take as long as pork ribs, they will take about 2 hours.




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