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| Swanky Bed-Stuy kitchen. |
Alex's folks moved out of New York, and he was left with some serious adult cookware (Le Creuset, All Clad, Shun). We had some cumin lamb the night before at Do or Dine, and I ate some lamb carne asada two weeks ago at Mateo's Cocina Latina in Healdsburg. This was inevitable.
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| Lamb with a view. |
Nate took me to a butcher shop in Park Slope, after offering a variety of levels of local/sustainable, including cows that were born, raised, slaughtered, and butchered on a roof in Williamsburg. The fattier lamb on offer was a shank (left) and a neck (right). 5 pounds!
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| 3:34 = vacation! |
I basically just used the recipe for
Carnitas en su Jugo from a month ago, substituting beef stock for pork, and not returning the meat to the juice. Frying the pulled meat, I shook on some cumin powder. We made tacos with avocado-cabbage salad, cotija cheese, and some salsa fresca.
Nate and Kathleen say, 'The lamb is crispy, but super soft!'
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