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Eat & Drink

117 EpisodesProduced by Marco Timpano & Ali HassanWebsite

Comedians Ali Hassan & Marco Timpano talk about food and drink!insta: podcasteatdrinktwitter: podcasteatdrinkemail: podcasteatdrink@gmail.com See acast.com/privacy for privacy and opt-out information.

37:59

74. Mistletoe Manhattan & Festive Lamb

Eat & Drink with Ali Hassan & Marco Timpano


Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.


Today's episode Marco and Ali celebrate KVAS cherries!!! In a Mistletoe Manhattan and Ali convinces Marco that this year Lamb is the way to go for the Holidays.


Check out: KVAS Food and Beverage Co.


MISTLETOE MANHATTAN

When you have great cherries, and it's the holidays, how do you celebrate both? With this spectacular drink that packs a wallop. Fill your shaker with ice and drop in the following:

2 ounces whiskey

½ ounce cherry juice from the jar you -- we recommend KVAS Black Pepper Cherries if you can get em.

½ ounce cranberry juice

½ ounce sweet vermouth

2 dashes angostura bitters


KVAS Black Pepper Cherries, for garnish

A sprig of rosemary, for garnish


1. In a shaker cup filled with ice, combined the whiskey, cherry juice, cranberry juice, vermouth and bitters. Shake lightly or stir a few times until combined.


2. Pour in a chilled glass and garnish with a cherry and rosemary. This cocktail gives the option to have it up or on the rocks.



ROAST MEXICAN-INSPIRED LAMB


This is not your medium or medium-rare cooked lamb. Save that for when your snooty relatives and "foodies" can come over again. THIS is slow-roasted, fall off the bone, tender, juicy lamb....with an easy marinade and a sensational side sauce. You can sub the Mojo Verde (Green sauce) below for a Mojo Roja, a Salsa Verde, a Chimichurri or even a Mint & Coriander Chutney (EP 24 of Eat & Drink). Whatever your choice is, I hope you make this and enjoy your pants off!


LAMB - INGREDIENTS

2-3 pounds lamb leg or shoulder - with the bone in

3 tsp ground cumin - ideally ground from the seeds by you, by hand

1 tsp dried oregano

1 large sprig of rosemary, leaves stripped and minced

8-10 springs of thyme, leaves stripped and minced

3 large garlic cloves, minced and smashed into a paste

1 tsp of chili flakes

Sea salt

2-3 tbsp olive oil


MOJO VERDE - INGREDIENTS

2 cups chopped coriander, well-rinsed

1/2 cup fresh oregano leaves

4 garlic cloves

1 tsp cumin seeds

Juice of 1 lemon

1/2 teaspoon salt

1/3 cup good quality olive oil


DIRECTIONS:

  1. Make a marinade with all the ingredients except the lamb and salt
  2. Coat the lamb with the spice and oil mixture. Refrigerate overnight or marinate at room temperature for 2-3 hours.
  3. Preheat oven to 200°C. Place the lamb in a roasting pan and season with salt flakes. Add 1/2 cup of some liquid like stock or wine to the pan for moisture, and cover tightly with foil.
  4. Slow-cook the lamb for 5 hours or until the meat is very tender and easily comes off the bone.
  5. Take out the lamb and let rest for 7-8 minutes. During this time, in a small food processor or blender, blend all the ingredients for the mojo verde until it is relatively smooth and creamy.
  6. Carve lamb - serve with potatoes, beets, broccolini and the mojo verde.
  7. Tomorrow, enjoy some outstanding leftover lamb sandwiches!




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