Part II: The Meat
Did you know that most Americans eat little to no lamb? Indeed, only 0.7 pounds of lamb are consumed per capita here each year, according to the U.S. Dept. of Agriculture.
More’s the pity, since lamb is one of the most succulent and flavorful meats around.
Don’t take my word for it. Try it in this dish of “Lamb Shoulder Steak with Japanese Curry Oil.” The recipe is from “The Japanese Grill” (Ten Speed Press) by Tadashi Ono, executive chef of Matsuri in New York, and food writer Harris Salat. It’s also a perfect accompaniment to the duo’s “Romaine Hearts with Miso-Mustard Dressing,” which I spotlighted the other day.
Lamb shoulder gets an easy, flavorful marinade of garlic, olive oil, soy sauce and Madras curry powder. Then, it’s grilled and garnished with mitsuba leaves. If you can’t find those, no worries. Just use parsley or cilantro instead. If grilling over charcoal, just take care, as the oil from the marinade may cause flare-ups.
The result is a juicy hunk of meat that’s tender, smoky and has a beguiling, mild, sweet-earthy flavor from the curry.
It’s sure to leave you a lamb lover.
Local chefs will be preparing gourmet noshes of lamb, Paso Robles vintners will be pouring wines, and butchers will be conducting hands-on demos. Among the participating chefs will be Matthew Accarrino of SPQR in San Francisco and Ola Fendert of Oola Restaurant in San Francisco.
Through May, take advantage of a deal to get three tickets for the price of two at $50 each. To purchase tickets, call (866) 327-5262.
Lamb Shoulder Steak with Japanese Curry Oil
1/2 cup olive oil
2 tablespoons grated garlic
3 tablespoons Madras curry powder
4 teaspoons soy sauce
4 lamb shoulder steaks (about 2 pounds)
2 tablespoons chopped mitsuba leaves (or parsley or cilantro), for garnish
To make the marinade, whisk together olive oil, garlic, curry powder, and soy sauce in a bowl. Pour three-fourths of the marinade into a baking dish or sheet pan and reserve the rest. Lay the lamb steaks in the marinade and flip them 4 times to generously coat all over. Marinate the lamb steaks for 1 hour at room temperature.
Preheat a grill to a two-zone fire (medium and hot). Grill lamb steaks for about 7 minutes this way: Start on hot heat for about 1 minute, then shift the pork to medium heat. After about 2 minutes, flip the steaks and repeat the two-zone grilling on the other side. Once you turn the lamb, brush with reserved marinade. Grill for 1 more minute on hot heat to caramelize the marinade, flipping the lamb 2 times and brushing with marinade after each turn. When lamb is ready, it’ll be browned and glossy. Let the lamb rest for about 2 minutes. Garnish with mitsuba leaves and serve.
From “The Japanese Table” by Tadashi Ono and Harris Salat
More Tadashi Ono Recipes: Romaine Hearts with Miso-Mustard Dressing
More Lamb Dishes: Moroccan Lamb & Artichoke Tagine