Monday, August 17, 2015

Lamb cheeks

"Really?..." I don't think our butcher had heard this request before as we were going through our cut sheet last Fall, but lamb cheeks aren't all that uncommon. 

You may not be picking them up in the freezer aisle at Costco, but you should be able to find them from a local butcher or some other creative source.

Last week we made lambs cheeks with red wine and onions.

8 lamb cheeks (2 from each lamb...), olive oil, a 1/2 cup of red wine, 1 medium sized red onion, 1/2 tablespoon of dried thyme, 1/2 cup of lamb stock, salt & pepper. 

Chop up your onion and begin cooking it over medium heat with a splash of olive oil.

With another pan and another splash of olive oil, brown your cheeks! 

Add your thyme, salt, and pepper to your onions and let everything cook together. Continue to brown the meat, turn it over when necessary! 

This will take 10-15 minutes over a medium heat and when the meat is brown, add it on top of your bed of onions. 

Cook for a few more minutes and listen to your husband make lamb noises from the couch "mehhhh".

Then add your red wine.

Add your stock and continue to simmer together for another 10-12 minutes.

We had ours with some homemade pesto on a slice of bread and a side salad (lettuce from a farm stand...so can't take credit for that one).

Go ahead and drink the rest of that bottle of wine.


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