Leftovers

After yesterday's post, I know there is one thing that everyone is wondering--what else can I do with a lamb's head?  The simple answer is to make stock.  This stock won't be similar to anything available in stores either.  Only homemade stocks can be this dark, rich, and gamey.

There's so much flavor in lamb head, that mise isn't really required for lamb stock.  Roast the head, cover with water, add salt, and cook at a lazy boil for six hours.  Any remaining flesh will fall off the bone during this time, and should be allowed to stay in the pool after the clean bones are extracted.  Don't worry about skimming fat off the top either, as that would be wasting flavor.  Once the stock is ready, call that special someone up for another round of tasty head.

Cracking the fat on stock.The rarity and flavor of lamb fat are the primary reasons why I don't skim when making this stock.  Lamb fat has very gamey flavor, and is full of lamb essence.  It's also required to make the best lamb head risotto possible.  Traditionally, the arborio and aromatics are sauteed in butter before liquid is added to the pot.  With lamb fat on hand, there is no need to be lazy and use butter.

The first step in making risotto is to warm a pot of stock on one burner, and start melting the lamb fat on the other.  Always add hot stock to risotto, otherwise it will not cook properly as the risotto will be cooled at each addition of liquid.  Once the fat is melted, saute a diced shallot or two, and then the rice for a few minutes.  

The next step involves a large commitment of love and time, as it involves standing over the pot and stirring the rice uninterrupted for the next 25 minutes.  Pour a cup of hot stock into the pot and stir until absorbed into the rice.  Then do it again.  And again.  Possibly again after that.  Taste the risotto for doneness.  It should be creamy, smooth and have no raw taste or texture.

Garnish with fresh Italian flat leaf parsley and serve immediately.  The creamy risotto will be gamey with tender bits of lamb intertwined, and the parsley's bright herbaceous flavor will cut through its richness.

For the bold: Slow poach the tongue in olive oil with garlic and rosemary or just stock untill tender, then thinly slice and use as an additional garnish.

Lamb head risotto

Comments

[Cee]

I want to try this really bad...

[Tatiana]

Now, this is really sexy. Particularly garnished with tongue! You are pretty skilled in food seduction! ;-)

[deodorant powder]

looks yummy and ingredients will make them yummy. great sharing