Channeling Tom Colicchio: Breast of Lamb Panini

So the meat from the lamb breast that came close to getting the better of me continued to be a challenge to my hopes of culinary greatness. Yes, it came off of the bones and out from in between the sinew very easily after a mere 48 hours in the 60C bath. Yes, it took the middle eastern flavors I placed in the vacuum with it like a Gyro takes to pita. And yes, that meat turned out to be flavorful, tender, succulent, and perfectly unctuous.

But still…what was I going to do with it?  I already told you that I could not find a single suggestion out there in the digital ether (Edit: see comments). I really thought something would come to me in a dream. So sorry. 

As I stood in my kitchen one morning thinking I barely had enough of this meat to put on a sandwich so why was I struggling over it so much, I spied a hunk of fresh ciabatta. Uhhh? Did somebody say sandwich? I immediately began to visualize Tom Colicchio and headed to the fridge. I grabbed a hunk of ordinary green cabbage that had otherwise been wasting away. With my mandoline, I thinly shredded it up. In a plastic container I put a couple of teaspoons of superfine sugar, some sesame oil and a healthy bit of rice wine vinegar. I hit it with some cayenne, stirred it till the sugar was dissolved and added the cabbage. By lunchtime, that cabbage would be lightly pickled and perfect for what I had in mind.

Thinking ahead, I brought out the lamb breast to let it come to room temperature. When my man and I were hungry for lunch, I sliced the bread and filled it with the meat topped with some sliced organic Fleur de Nord cheese from Whole Foods. This is an Edam type cheese with a medium creamy feel and a flavor strong enough to stand up to the lamb but not at all overpowering. I placed the sandwich in the Pam sprayed panini pan I got for free with my purchase of a bazillion dollars worth of All-Clad pots and put the press on top. Then I smushed the begeebers out of it for a good spell. 

I let it cook, turning once, over a medium-low fire until the cheese was nice and melty, the meat was plenty warm enough and the little bits of fat were gleaming.  Before serving, I stuffed the sandwich with as much of the slaw as I could keep between the two pieces of bread.

The sweetened vinegar dressing on the cabbage combined with the heavy middle Eastern spices to make a very tasty mid-day meal.

Next up: Quack, quack

Advertisements

3 Comments

Filed under Lamb Breast

3 responses to “Channeling Tom Colicchio: Breast of Lamb Panini

  1. mac

    That really makes me want to eat a Lamb Titty Sammy.

    🙂

  2. mindy

    i want to come to your house for lunch….and i don’t even eat lamb!

  3. Edit to this post: After I put this up, I found a bunch of entries on WordPress pertaining to breast of Lamb. I quickly read through them and found that they are mostly critical, making note of what a difficult and cheap cut this is, or just suggesting a preparation that seems/looks awful to me. It may be that a sous vide, slow cooked preparation is the only salvation for this cut, which really should be considered offal. (Offal comes from “off fall” which really connotes parts of the butchered animal that most people don’t know what to do with!)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s