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