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Clams and Lamb
Clams pair with braised smoked lamb shoulder—a more economical cut—for a unique combination packed with flavor.
Photo courtesy of American Lamb Board
Servings
1
1
Cuisine Type
- mediterranean
Menu Part
- entree
Main Ingredient
- Lamb
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
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