Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Sheer Pleasure

Cooking lamb has never really received the recognition it deserves. When it comes to eating lamb, I am always amazed at the number of people who fervently proclaim their distaste for the idea. It appears that many people have memories of eating the strong tasting mutton that was left in the field to graze on grasses a little too long. Pasture fed lamb whose diet includes alfalfa and clover will develop exceptionally high levels of red myoglobin and skatole. The myoglobin forms the pigments that are responsible for making meat red. Skatole is an organic compound that is formed in the intestine by bacterial decomposition and has a strong fecal odour. That explains the taste and odour found in sheep meat of the past.

That has all changed now, with the milder, more delicate flavour of today¹s lamb.
Lamb in grocery stores comes from five to 12-month old sheep.
The flavour is quite mild, especially if it¹s locally raised lamb.
Most local lamb producers are raising lamb that is grain-fed, or finished on grain for a month.
This produces very mild-flavoured meat, while imported lamb is still allowed to graze on grasses, producing a slightly stronger-flavoured meat.

I recently had the pleasure of working with lamb from Ruco Braat’s Golden Fleece Farms located in Bailieboro. I highly recommend trying it whether you are a long-term lamb lover or hater. Ruco’s lamb is available at Country Corners in Peterborough.

The following marinade will work on lamb loin chops, rib chops as well as the shoulder chops featured below. Try serving them over rice with some crumbled feta cheese.

 
Pan-Grilled Lamb Shoulder Chops

Ingredients:
1/4 cup freshly squeezed lemon juice
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
1 teaspoon kosher salt,
1/4 cup extra-virgin olive oil
Freshly ground black pepper, to taste
Four 8 to 12-ounce lamb shoulder chops
One medium sized cooking onion sliced
One cup white wine

Method:
Whisk the lemon juice, mustard, rosemary, garlic, and salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
Transfer the marinade to a large re-seal able plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours.
Remove the chops from the marinade and transfer them to a plate. Discard the marinade.
Preheat a large cast-iron skillet over medium-high heat. Place chops in skillet, and cook until the chops have begun to brown, about 3 minutes. Turn the chops over and reduce the heat to medium low setting. Add the sliced onion and cook the chops until medium-rare, about 2 minutes for medium 3-4 minutes. Remove the chops from the pan and allow them to rest for about 5 minutes. De-glaze the pan with white wine and allow the wine to reduce by half creating a natural pan gravy. Drizzle the chops with the onion pan gravy and serve. Serves 4-6 people

 

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