In this episode of Ludo à la Maison, the uses lamb shank for this classic Middle Eastern dish.
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[MUSIC] Bonjour. Today, I'm going to prep Lamb Shank Kebab
on my beautiful barbecue DCS. We're going to use a
rotisserie. This lamb shank is not deboned, so I'm going
to show you how to debone the lamb shank. Make
sure to use a debone knife. These knives are Global
knife. I don't lie to you, I have it for
15 years, this knife. [UNKNOWN] is not just good for
fish, but also for meat. I love this knife, it's
really an extension of my hand. It's amazing. So deboning
a piece of meat is really to find where is
the bone, and then after it just follows the bone
with your knife. First, we're gonna take up this bone
here, I don't know when the last time I deboned
a lamb, a long time ago. Now you get the
lamb deboned It's great, it's faster so take your time,
feel your piece of bone, use your hand. It's good
to debone I think, it's more exciting to cook after
you're very proud of yourself. I think now we don't
eat enough with your hands, we don't feel enough things.
I think it's very important to feel. So see as
you have a big joint here First one. Now, I'm
just going to split my meat like this and follow
the bone. See guys? My blade is against the bone
and I just follow the bone. You really want to
get as much meat as you can from the bone,
okay? That's the bone. And first that will be fired.
That's a lot Tap a little meat here. I need
to practice more, but what would you know for the
dog, I have no dog. Anyway I'm going to take
off a little bit of the fat. Cuz this fat
here guys is not very good fat. This skin is
very chewy, so take up this fat here. I just
love kebab. You just slice the meat. Marinade the meat
with anything you want. Put into a skewer.. Put on
Rotisserie. It's amazing. So easy, so healthy. No butter. I
mean I don't I have butter today but of course
I'm french. I cook with my pan and a block
of butter. Okay guys, we good. I'm gonna cut the
piece like this. In France we do a lot of
lamb for Easter. Easter in France when you're a kid
it's pretty cool because you go hunt for eggs in
the garden. Because over night the bell drop some candy.
A bird drops? No it was a bell, a bell.
Bell drops? Yeah. You don't know that? You're the Easter
bunny. Over there it's a bell. Ding ding ding ding
ding. Time now to do our marinade. For the marinade
i need garlic, sugar, salt, mint and good olive oil.
I'm going to cut a little bit of garlic here.
Papa, I want to help. She was a beautiful date
and I was cooking and of course, Raquel came. All
the time I cook Raquel is coming. Raquel is obsessed
with food. So your gonna [UNKNOWN] mash it. Okay [UNKNOWN]
and smash it. Come on Miguel. He's very obsessed like
intense with cooking, it's very [UNKNOWN] because [UNKNOWN] never never
really [UNKNOWN] he just do it naturally. [INAUDIBLE] [UNKNOWN] do
you know [UNKNOWN]. Yes. How do you know that. [UNKNOWN]
That is salt, I think. Put a little bit sugar.
You know why I put sugar? Why? The sugar is
going to give some coloration to the lamb. A pinch
of salt, smash. So now I'll put a little bit
of olive oil. He don't care about his soccer ball,
his bicycle, tv, Lego, no, he just wants to be
with me and cooking. 5 years old, it's insane. Want
to take the piece of meat, the paste, and you
just. Spread it around. Voila. Everywhere, I want all the
meat to be paint like when you paint, okay? Okay.
What [FOREIGN] Water is good Luca? I'm a knight You're
not a knight. I'm a knight. No, you're not. I'm
a knight. You know that, no? It's a really great
honor to be knighted. I was very surprised, you know.
I was thinking it was a mistake when I get
the big envelope like this. I was afraid it was
like I'd be arrest or be a bill. We get
this big letter and said you're knighted. That's pretty amazing.
Try to keep the meat inside the [INAUDIBLE] please. Okay
.>> Not on the floor. Real good, stop it. So
now we'll put the meat on the skewer. Cooking outside
with pretty food like this is good to be with
your family and friends. Make sure you press very well
so the meat doesn't move. [MUSIC] [FOREIGN] Motor on, yeah!
Good job. Hey! So now, we are going to do
our rosemary stick. Normally when you baste, you just use
a regular brush, but we are going to do a
brush with rosemary to give more flavor. [INAUDIBLE] and a
little bit like this like you need more flavor, whatever
but. So we put it like this and tie very,
very strongly. Tie it very strong. Cut here. Next to
my finger, thank you. [UNKNOWN] flavor, smell. So now you
have some butter and we'll put a little bit of
the spice called vadouvan. It's like a French curry. It's
made with friend shallot, fried onions, curry leaves, fenugreek, mustard
seed. I put my rosemary stick in the butter and
then I baste the meat. Just to baste that a
little bit like this. So you can start to see
some coloration already with the meat. My rotisserie is on
high. I go on high, get my crust, then after
go on low to finishing cooking. [BLANK_AUDIO] It's [BLEEP] hot
today, bon. I'm gonna do now a bean stew. So
the idea of this bean stew it was really an
aspiration from good chef I like called, Inaki. Amazing simple
dish. And this is exactly what is cooking guys. Inspiration
from everybody, is not like could be somebody, think of
aspiration and base, and after you play with that. That's
what is cooking. I use dry beans. If you have
fresh beans, use fresh beans. I get some beautiful white
cannellini, garbanzo, and some black-eyed pea beans. It's faster to
cook when you soak them in water overnight. So, how
I cook them. Come here. You really want to be
gentle when you boil your beans. Water, Salt, bring to
simmer. Every 10 minutes, you add water, to make sure
these beans don't break. So now, you're just cooking slowly
your beans. It's gonna take around, we'll say 20 minutes.
Lot of people are cooking beans too fast. Just be
gentle, and add a little bit water at a time.
Voila. I remember when I was a kid I was
always going on vacation to my aunt and with cousin
of course. We were very young, we we're like ten
years old. And was a big competition to get a
lot of beans in the plate, because you know why?
After you fart. And we fart and stinky in the
room, aunt get mad, because we poof again, it smell.
At that time with my cousin too was sleep in
the same bed, so farting is stinky the bed of
course. Some are very good to make fat, a lot.
I think somebody should do a study about that. Whose
beans are more powerful? [LAUGH] Used to make after one
hour, you fart. [SOUND] So I have my beans here.
I'm going to add. Some chicken stock, the salt, white
pepper. Then I'm going to add some Meyer lemon. I
love Meyer lemon, you can eat everything The skin is
so good, too. I'm going to put all this lemon
in my stew, [UNKNOWN]. Now it's always good to add
a little bit of acidity in your dish. Then after
I'm going to add a little bit of chives in
my stew Chop them very finely, like that, then put
in our stew. Try again. [FOREIGN] Perfect. So I'm doing
a brown butter now and then I'm gonna put it
in my stew. Love my little pink pot. So you
see all these brown spot here, that's what gives the
flavor to the butter. [INAUDIBLE]. And now I put my
brown butter on my beans. [MUSIC] Bean stirs right now,
easy. When you have a date, and you two together,
and she eat beans? God, it's not gonna be tonight.
It's true. We'll change around one more time. [MUSIC] Good,
[FOREIGN]. [SOUND] Do you like it? Cest bon Cest Bon
So the good thing about the kebab is the meat
is medium rare. So when you put it back in
to finish to cook. That is the way I like
it. [INAUDIBLE] So we're gonna take our bean stew to
[INAUDIBLE]. [INAUDIBLE] Some for me [LAUGH]. That's it, no more
meat is good. [INAUDIBLE] I'll put a little bit like
this. Good job bro, we make it. It was a
perfect lamb kebab with a bean stew. I'll tell you
a secret. So when I was a kid I loved
beans. You know why? Cuz they make me poof. And
be sticky. That's funny. Funny. I explain to him ate
more beans and than you so l proof more than
you. There are things you're going to remember that. You're
gonna to fart. Me? Yes tonight l am gonna fart
no better. [LAUGH] I would really want to give memories
to my kids to eat food, l think is very
important to leave at, now you know? We clean What?
Need to clean now. [MUSIC] [BLANK_AUDIO]