Lamb. It is my favorite meat in part because I grew up eating it, while we lived in England where the lamb was young, tender, succulent. Though very vegetable-minded, I’ve stayed in love with lamb and prepare it in so many ways. This recipe might be called fusion, since it includes the poetry of Turkish spices, yogurt and pepper paste with the very French addition of melted leeks. As for the “cappuccino,” that’s direct from here despite the name! It’s a great and delicious first course, and when you serve it in a cup or a glass, it makes it fun too!
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Suggestions for completing the menu:
Pistachios from Gazientep are a great – and culturally coherent – a appetizer, as are fresh walnuts, since it’s the season. Just serve both nuts in the shell (with crackers for the walnuts).
Wine suggestion:
I’m currently rather in love with a Blaye Côtes de Bordeaux from Chateau la Braulterie de Peyraud, an organic wine which is ideal for both courses of this meal. An organic wine with a big heart and soul, it comes from “the other side of the estuary” from better known Bordeaux, which means there isn’t quite as much of it, and it is a very good value. I hope you can find it, or one like it.
INGREDIENT/SHOPPING LIST
PRODUCE:
2 large leeks
1 clove garlic
1 medium onion, diced
1 medium sized butternut
10 branches fresh thyme
1 fresh or dried imported bay leaf
DAIRY:
2 tablespoons full-fat, Greek-style yogurt
1 tablespoon unsalted butter
½ cup (120ml) heavy cream
MEAT/FISH: there is NONE
1 pound 6 ounces (700g) lamb fillet (from the round of lamb or upper thigh)
One 2-inch (5cm) piece of chorizo, cut in very thin slices
MISCELLANEOUS AND STAPLES:
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 tablespoons tomato paste
¼ teaspoon hot paprika (if you like more heat, add a bit more paprika)
Sea salt and freshly ground black pepper
1/3 cup (55g) pistachio meats, finely chopped
½ teaspoon turmeric, divided
Fine Sea salt and freshly ground black pepper
Good lord, this soup is so good. Can’t wait to plate the lamb; thanks again for a wonderful class !!
Good Lord, Donna, I’m so glad you loved that soup. And cannot wait to hear about the lamb. A real favorite!
i also don’t own a garlic press, for the same reasons, so I’m relieved we can still be friends, lol
Donna, I know, it was a close call, right?!