As a natural contrarian, I tend to question a lot of things.
Today’s themes are ground meats. In particular, ground lamb.
Ever wondered why people pour ketchup on their hamburgers?
Ever wondered if those people will do the same with a fine piece of steak?
I was once told no way with steak, but because a hamburger uses mince meat, condiments goes well.
HUH???
Ever wondered why lambs are considered “gamey” when a fine piece of pasture-raised dry-aged ribeye is described rather “nutty”? One sounds negative than the other for some reason, at least to me!
In this recipe, I am treating ground lamb the same way I’d treat a fine steak, with least seasoning, cooking it medium rare. Since the minced meat is more exposed to the air, you can either chop by yourself to prepare or get one from butchery that you trust.
From the butchery I shop at, the fresh lamb tastes rather milky, and the frozen one has a nutty flavor that is reminiscent of quality dry-aged beef (but even tastier). Either way, I would not describe the taste gamey!
Perhaps the greatest treat is rice from Japan soaked up in the quality lamb fat which triggers dopamine to my brain!
Ingredients
0.68 pound ground lamb pasture-raised
0.17 pound leek organic
0.73 pound koshihikari rice from Japan conventional
4 grams unpasteurized miso organic
Instructions
Place the ground lamb on the pan. With my Staub, I do not use additional oil, but move the meat occasionally while cooking. Turn on the heat on high for around 6 minutes, constantly move the meat. Then flip it and heat for about 4 minutes. Once you see lots of fats being extracted, turn the heat low, and add rice and leek and place the meat on top of the grain, so you can keep the lamb medium rare. Keep heating for the next a few minutes with low heat so that the rice soaks up the extracted fat. Keep stirring. After a 2-3 minutes, turn off the heat. Add unpasteurized miso. Done!