I was asked by a representative of Meat and Livestock Australia, a trade organization representing Australia's red meat and livestock industry in Manila, to develop home cooked Filipino meals using Australian beef and Australian lamb. I was so thrilled to have this project and so I spent days in my lab (aka kitchen) experimenting and tweaking traditional Filipino recipes.
To be honest with you, I was excited more in developing the lamb recipes. Lamb is something I don't have extensive experience with. I was thrilled having to cook something that is not so familiar to my palette.
So where else will I start but with the the dish that first comes to mind when we say FILIPIPNO FOOD. Yep, it is Adobo! For this recipe, I have combined a quintessential Filipino dish, adobo and giving it a Greek twist. I used shoulder arm chops, a lamb cut that is more economical than the loin and still get the healthy benefits of eating lamb.
Lamb Chops Braised in Adobo Reduction
2 lbs Australian Lamb Shoulder Arm Chops
3/4 c vinegar
1/2 c soy sauce
pepper
4 cloves garlic (minced)
3 bay leaves
3/4 c water
In a saucepan, combine all the wet ingredients and crushed garlic together. Let it simmer. Add black pepper and crushed bay leaves. Allow the ingredients to fuse in together for a few more minutes then you are ready to add the lamb. Allow the lamb to braise for about 30 minutes or until the sauce is reduced to a very minimum.
On the same pan, put rice (white or brown, it's ok). Mix rice thoroughly with the sauce residue. Add toasted garlic.
For the sauce:
1 cup yogurt
2 cloves minced garlic toasted
2 stalks green onions, chopped
Mix it altogether and use pour the lamb chops.
2 lbs Australian Lamb Shoulder Arm Chops
3/4 c vinegar
1/2 c soy sauce
pepper
4 cloves garlic (minced)
3 bay leaves
3/4 c water
In a saucepan, combine all the wet ingredients and crushed garlic together. Let it simmer. Add black pepper and crushed bay leaves. Allow the ingredients to fuse in together for a few more minutes then you are ready to add the lamb. Allow the lamb to braise for about 30 minutes or until the sauce is reduced to a very minimum.
On the same pan, put rice (white or brown, it's ok). Mix rice thoroughly with the sauce residue. Add toasted garlic.
For the sauce:
1 cup yogurt
2 cloves minced garlic toasted
2 stalks green onions, chopped
Mix it altogether and use pour the lamb chops.
Congratulations Malou. So proud of you! A great way to introduce Filipino food!
ReplyDeleteWow, Malou ! Terrific and deliciious idea to combine lamb and adobo flavors! I must try this one. Can't wait for the rest of your Lamb Series. I can practically smell the delish aroma of it all...
ReplyDeleteThat is a great idea cooking adobo using lamb. I'm sure the vinegar, soy sauce, and garlic covered up the gamy flavor of lamb. Good job Malou!
ReplyDeleteCongrats, Malou! I love lamb, and of course I only learned cooking with lamb a few years ago.
ReplyDeleteWalang lamb sa atin, no? But we have goat, though not a popular meat either.
Awesome idea...and looks perfect
ReplyDeleteWow! You must be honored being asked by a representative of Meat and Livestock Australia in Manila to cook this wonderful dish. This is fantastic! Great job!
ReplyDeleteOh wow Malou, what a fantastic creation...your use of flavors and textures is just wonderful! And gorgeous :)
ReplyDeleteI haven't tried cooking adobo with pork yet, and now you suggested lamb too! There are so many things I want to cook, yet so little time. This looks fabulous. It's such an interesting bowl/plate too!
ReplyDeleteWell, now that you mention it, it makes perfect sense to braise lamb chops in adobo! I just know it must haven absolutely delicious! Congrats, Malou :)
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ReplyDeleteI love this idea, I'm such a huge lamb fan but only eat it every other month or so since it can tend to be pricey.
ReplyDeleteI'd never thought to do it adobo style though, and that yogurt sauce looks amazing!
looks very tasty ... nice job unique cooking style ..
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