Clams and Lamb
| Serves | 1 |
|---|---|
| Ingredients | Lamb |
| Menu Part | Entree |
| Cuisine Type | Mediterranean |
Chef-owner Adam Hegsted
Baba Restaurant
Spokane, Wash.
Chef Adam Hegsted features comfort foods with a Mediterranean and Middle Eastern influence at Baba Restaurant in Spokane. Here, he pairs clams with braised smoked lamb shoulder—a more economical cut—for a unique combination packed with flavor.
Ingredients
Clam broth
8 oz. dry white wine
16 oz. clam juice
4 oz. lemon juice
8 oz. orange juice
2 oz. cilantro stems, minced
1 oz. garlic, minced
2 oz. sugar
1 oz. salt
2 oz. preserved lemon, chopped
¼ oz. toasted, cracked coriander seeds
Lamb and clams
4 oz. smoked lamb shoulder, shredded
2 oz. mixed mushrooms
1 oz. brown butter
12 oz. Manila clams
16 oz. clam broth (recipe follows)
1 oz. garlic confit
1 oz. preserved lemon
½ oz. cilantro, chopped with stems
½ oz. shallot, shaved
½ oz. Italian parsley, stemmed
Olive oil
Salt and pepper, to taste
Steps
- For clam broth, in large bowl, mix together all ingredients. Refrigerate at least 12 hours for flavors to blend.
- For entree, in large skillet, saute lamb and mushrooms in brown butter until mushrooms turn golden at edges. Add clams, clam broth, garlic, lemon and cilantro; bring to a simmer over medium heat.
- Cover and cook until all clams open up and are cooked through; remove any clams that do not open. Pour cooked clams and lamb mixture into a heated individual bowl. In a separate smaller bowl, mix shallot, parsley, enough olive oil to moisten and salt and pepper. Garnish clams and lamb with parsley mixture.
Photo courtesy of American Lamb Board