A New Approach to Lamb: Dalia Dogmoch Soubra Shares Three Ways To Cook A Classic Comfort Food
A quick guide on how to feed our loved ones with very different takes on a traditional favourite
Lamb Loin & Pea Risotto
Serves: 4-6
Prep and cook time: 45 minutes
Extra virgin olive oil for frying
1 ½ cups of frozen green peas, thawed
4 tbsp olive oil, divided
1 onion, chopped
2 garlic cloves, minced
1 ½ cups arborio or carnoli rice
½ cup non-alcoholic white wine
4 cups chicken stock
½ cup of freshly grated parmesan
2 tbsp mascarpone
2 tbsp fresh mint, chopped
1.3 lb boneless lamb loins
Salt and pepper to taste
1. Puree all but ¼ cup of the peas in a food processor. Set aside.
2. Heat a little olive oil in a medium saucepan over a medium heat. Add onion, garlic and cook, stirring occasionally, until translucent, for approximately 6-7 minutes.
3. Add rice to the non-alcoholic wine and cook until almost evaporated.
4. Add 1 cup broth and cook, stirring, until the broth is absorbed.
5. Continue adding stock in increments, stirring until absorbed each time.
6. Once the risotto is almost ready, add the pea purée and reserved peas and cook for another few minutes.
7. Add the parmesan and mascarpone. Combine well and sprinkle with mint.
8. Start preparing the lamb half way through the risotto cooking time. Heat a little olive oil in a large sauté pan. Season the lamb with salt and pepper, then sauté for about 2 minutes on each side if you like your meat cooked medium.
9. Remove loins from the pan, cover with foil and rest for about 5 minutes before slicing. Place the risotto on the plate, top with slices of lamb and serve immediately.
Lamb Harees
Serves: 4-6
Prep and cook time: 6 hours
2 cups brown bulgur
1 lamb shoulder with bone (about 2 ½ lbs)
2 tsp cumin
1 tsp cinnamon
Salt and pepper to taste
¼ cup salted butter and more to drizzle
1. In a bowl, soak the bulgur in warm water for a minimum of 2 hours.
2. Rub the lamb with the cumin, cinnamon, salt, pepper and set it aside in the fridge while the bulgur soaks.
3. Once the bulgur is soaked, heat the butter in a large stockpot and sear the lamb on all sides for approximately 3-4 minutes per side until golden.
4. Add the bulgur to the pot, then fill the pot with enough hot water to cover the lamb and bulgur. Cover and simmer on a low heat for 2-3 hours, stirring occasionally and adding more water if needed. Cook until the lamb is falling off the bone.
5. Take the lamb out of the pot, remove the bone, shred and remove all skin and gristle. Return it to the pot, stir well, season with salt, pepper, and let it cook for another hour.
6. Season to taste, drizzle with melted butter and garnish with parsley.
Pulled Lamb Sandwich
Serves: 4-6
Prep and cook time: 4 hours
1/3 cup extra virgin olive oil
2 tbsp brown sugar
2 tbsp baharat or 7-spice
1 tsp salt
1 lamb shoulder with bone (3 lbs)
2 tbsp apple cider vinegar
3 cups chicken stock
¼ cup tomato sauce
2 tbsp dijon mustard
1 tbsp dijon a l’ancienne (with mustard seeds)
2 tsp low fat mayonnaise
1 tsp honey
1 tbsp fresh parsley, chopped
Salt and pepper to taste
1. Preheat the oven to 160°C. In a bowl, whisk half the olive oil with the brown sugar, spices and salt. Set aside.
2. Heat an oven-safe sauté pan, add the remaining oil and sear the lamb on all sides. Remove the lamb and pour the vinegar into the hot pan. Scrape up the brown bits, add the stock, tomato sauce and reserved spice paste.
3. Return the lamb, cover and simmer in the oven for 3 hours, turning the lamb half way through. Remove the cover and let it braise for an additional 30 minutes.
4. Whisk together ingredients for the sauce. Take the lamb off the bone and pull it off with two forks. Add the cooking liquid to the shredded lamb. Season to taste.
5. Serve with Arabic bread, tomatoes, pickles and mustard sauce.
Photography: Efraim Evidor. Styling: Hajir Zaidan. Dalia wears: Top; Trousers, Max Mara
From Harper’s Bazaar Arabia’s May 2022 issue.