Not everyone thinks nose-to-tail when it comes to poultry, but this recipe uses every last bit of our heritage turkey. Traditionally made with beef heart, today we are preparing this classic Peruvian dish that showcases the country's delicious native smoky pepper, with our heritage turkey giblets.
Lifelong New Yorker, Brooklyn born and bred, Neil Kleinberg of Clinton St Baking Co raised himself in a crazy kitchen in Flatbush, among a boisterous clan of siblings and neighboring cousins, uncles and aunts. At 10 years old, he became a one-boy culinary wonder who’d do anything to avoid his mother’s “famous” dish: chicken in a pot. Neil opened his first restaurant, Simon’s in Lincoln Center, at just 22 and in 1997 re-opened the legendary seafood restaurant, Lundy’s, in his native Brooklyn.
With any great showpiece, if the meat is good, what you add should complement or enhance the flavor, not overpower it. I find garlic is classic, and I always have fennel and coriander seeds lying around because they are so versatile, while black pepper adds just enough heat. The time it takes the lamb to roast is perfect for roasted and melty potatoes, but those potatoes are even better when married with onions and fennel. And, yes, mint may seem cliched, but its freshness complements lamb so well. Transformed with acid, more herbs and some olive oil, to me, the only limit is the limitations you set on yourself.
Showstopper lamb legs span the globe. They are prized across several religions for a celebration-worthy roast. In the meat-eating communities of South Asia, that means Raan, the special meal lamb or mutton leg found at Muslim celebrations is the kind of centerpiece that graces tables at holiday such as Eid or a good wholesome dawaat.
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