Sheep Cooking Club
Previews to The Black Sheep Bistro's Video Cookbook Vol 2
Black Sheep Bistro's
was one of my favorite Black Sheep creations and it was
very popular at the restaurant. Many times we'd hear, "I
don't even like lamb but I love that!" It's fairly
easy to make and variations are both numerous and encouraged.
for the stew:
Oil, garlic, onion, celery, carrots, leeks, lamb meat, potatoes,
water, wine (chose red, white or combination) and either flour
starch to thicken.
- Rick's Chef Salt, Herbs
de Provence, Italian
Herbs, salt, black pepper, parsley, and thyme. (But I'd change
it here and there.)
for the rest of the dish:
Onion bowls (see video below on how to make), lamb loin, baby lamb
chops seasoned, and fresh black pepper. Garlic mashed potatoes and
brown sauce taken from the stew.
a large pan add olive oil, heat and saute; chopped (same size)
garlic, onion, shallots, celery, carrots & leeks. Season with
Rick's Chef's Salt, salt, Herbs de Provence, parsley (and usually
lamb meat (I like to season it first with minced garlic, Rick's
Chef Salt, Herbs de Provence and thyme). Cook stir and add in water/wine
combination. Simmer 'till lamb is tender (1 to 3 hours depending
on cut). When the lamb is tender, add diced potatoes. When both
potatoes are tender (about 20 to 30 minutes), season, and then
thicken with either flour (and water) or corn starch (and water)
have plenty of liquid cause we strain some of that off to use as
a sauce on the plate!
a large onion and make bowls and bake them as shown. Add Borrego
stew and bake while you grill both a lamb loin (I like it very
rare cause it cooks a little more sitting on top of the hot stew!)
and baby lamb chops that are smeared with; minced garlic, Herbs
Rick's Chef Salt & Olive Oil.
the loin, fan on top of the stew and onion bowl, top that with
fresh black pepper, then pipe on some garlic mashed potatoes
(see vol 1), drizzle some brown sauce, place the baby chops and
serve as shown.
for parties because you do 90% of it ahead! We
did this dish with chicken, where we made a chicken stew, used
chick breast in place of the loin and chicken wings in place
the chops. Funny, we were never able to come up with a good name
for it though.