The Culinary Institute of America
Episodes
Sunday Sep 25, 2022
Smoked Leg of American Lamb with Toum
Sunday Sep 25, 2022
Sunday Sep 25, 2022
Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, prepares Smoked Leg of American Lamb with Toum, extra virgin olive oil flatbread, and herb fennel salad. This dish can be prepared using bone-in or boneless lamb leg, but in this case, chef uses a short cut: American Lamb bone-in leg. Toum is a Lebanese garlic sauce with an aioli-like texture that provides a creamy counterpart to the smoky lamb. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the Smoked Leg of American Lamb recipe here!
Saturday Sep 24, 2022
American Lamb Paprikash with Hand-cut Pappardelle Pasta
Saturday Sep 24, 2022
Saturday Sep 24, 2022
This Lamb Paprikash with hand-cut pappardelle pasta uses locally raised boneless lamb shoulder – one of the most economical and succulent cuts of American Lamb, and well-suited for use in stews and braised dishes. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she prepares this popular Hungarian dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the American Lamb Paprikash recipe here!
Sunday Nov 14, 2021
Lamb Merguez Pizza
Sunday Nov 14, 2021
Sunday Nov 14, 2021
Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us how she makes Lamb Merguez Pizza. She tops the pizza with merguez, a North African-spiced lamb sausage packed with flavor. She pairs the merguez sausage with tapenade, tomato sauce, pecorino, and mozzarella for a delicious and unique flavor combination.
Get the Recipe and watch the full series with closed captioning here: https://www.ciaprochef.com/americanlamb/lambmerguezpizza/
Saturday Nov 13, 2021
Roasted Rack of American Lamb with Salsa Verde
Saturday Nov 13, 2021
Saturday Nov 13, 2021
Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us a delicious recipe using her favorite cut of lamb, the rack. She prepares this Roasted Rack of American Lamb with Salsa Verde in her wood-burning oven, served with herb-roasted root vegetables. The rich and earthy lamb paired with the bright and herbaceous sauce makes a perfectly balanced dish.
Get the Recipe and watch the full series with closed captioning here: https://www.ciaprochef.com/americanlamb/lambrackwithsalsaverde/
Friday Nov 12, 2021
BBQ American Lamb Burger
Friday Nov 12, 2021
Friday Nov 12, 2021
Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us how she makes her famous BBQ American Lamb Burger, one of the signature dishes on her menu. She prepares a flavorful BBQ spice mix that she blends into the ground lamb patties. The burgers are served with a sweet and spicy BBQ sauce, grilled onions, sharp cheddar cheese, basil aioli, and arugula.
Get the Recipe and watch the full series with closed captioning here: https://www.ciaprochef.com/americanlamb/lambburger/
Thursday Nov 11, 2021
BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt
Thursday Nov 11, 2021
Thursday Nov 11, 2021
Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make one of their most popular signature dishes: BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt. The lamb is seasoned with a paprika and cumin rub and smoked for 8 hours. The pulled lamb is served on top of a bed of braised chickpeas and smoked tomatoes with pickled Fresno chilies. The pulled lamb can also be served in a sandwich.
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/bbqpulledlambshoulder/
Wednesday Nov 10, 2021
How to Butcher a Whole Lamb
Wednesday Nov 10, 2021
Wednesday Nov 10, 2021
Learn how to break down a whole lamb carcass into primals, subprimals and common cuts in this video with Chef Rebecca Peizer at The Culinary Institute of America. She shows us some key butchery techniques, and shares ideas for how cuts can be used in the kitchen.
Find recipes, more information and videos with closed captioning here!
Tuesday Nov 09, 2021
Leg of American Lamb with Succotash, Creamed Corn and Harissa
Tuesday Nov 09, 2021
Tuesday Nov 09, 2021
Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley make Leg of American Lamb with Succotash, Creamed Corn and Harissa. They marinade the boneless leg of lamb for 24 hours then tie and grill it for even cooking. The lamb is sliced and served with summer vegetable succotash and creamed corn to pay homage to Farmstead Restaurant’s southern roots.
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/legoflambwithsuccotash/