North Carolina Restaurant Brings Traditional Lamb Recipes to Hendersonville

Alex Baxevanis, executive chef at Fisherman's Quarters Seafood Restaurant and Mediterranean Grill delivers lamb to Hendersonville, NC like no other restaurant can. While other Hendersonville restaurants are serving lamb, are they serving the traditional recipes that Chef Alex grew up with? "No," says George, Alex's father. "Our family is deeply rooted in the Mediterranean, our recipes handed down for generations." The only difference now is that the dishes are being prepared in a Mediterranean restaurant in Hendersonville, NC.

Where does a family-style restaurant get lamb?

Lamb, young sheep, is raised worldwide. Most lamb is used locally, but there are a few places around the globe that raise lamb commercially for export. The three main sources of lamb for a restaurant in Hendersonville, NC are: New Zealand, Australia and the U.S. Lamb has a distinct flavor and it varies subtly from region to region, depending on food and care. Since sheep are grazers they require lots of open spaces and can take on the flavors of the terrain. Lamb are born over the winter and harvested in the spring once they reach a certain size. The younger and smaller the more tender and sweet. As they age, the meat is firmer and more flavorful. The flavors of lamb from the three regions are like apples -
the same but different.

Lamb is Versatile for Hendersonville Restaurants

Lamb is just like beef or pork - it has steaks, roasts, loins, chuck, tender and tough cuts. The sweet flavor goes well on the grill for a quick kiss on both sides and also lends itself to roasting and even braising. Lamb is a favorite in the crossroads region of the Mediterranean. Recipes and techniques from all over the "ancient world" have concentrated themselves in the cuisine of the Mediterranean. Lamb is even available at the local market. Chops, racks, loins and ground are the usual offerings. Always check for a fresh-looking piece with no unpleasant odors or discoloration. The meat should be moist, but not slimy, and bright red in color. Dull looking or brown pieces should be avoided.

Mediterranean Restaurants and Lamb

The flavors of the Mediterranean were made for lamb. The spices, fruits, herbs and oils are gifts from the Pantheon for us to use with our lamb. Rosemary and thyme are fantastic herbs for lamb. Finely chop and rub on some chops before grilling and you'll know what I mean. Coriander, a pungent and deeply aromatic spice is great rubbed on a leg of lamb for roasting. Lemon zest and juice make a tangy counterpoint to stewed or braised lamb. Also add some Kalamata olives to your stew or some cracked fennel seed to grilled chops with herbs.

Braised Leg of Lamb

One leg of lamb, boned, or one lamb roast about 4-6 pounds
One yellow onion, chopped
4 cloves of garlic, chopped
One lemon, cut into wedges
6 ounces of Kalamata olives
15 ounce can of chopped tomatoes
32 ounces broth or stock
1 bay leaf
2 tablespoons chopped parsley

1. In a large pot, heat some oil, brown the lamb on all sides and then remove, brown onion and garlic in the same pan.
2. Return the lamb to the pan with remaining ingredients, bring to a simmer. Cover and cook gently for about an hour or until fork tender.
3. Serve with rice or pasta.

For more information about seafood and recipes visit:
http://hendersonvilleseafood.com

About the Author

Bryan Sullivan is the Executive Vice President of Write Away, Inc. - Editorial and content firm based in Weaverville, NC. He is the Feature Editor of Action Pursuit Games Magazine, Editor of Grilled Magazine. He also often writes for regional & national publications about local history, farming, culture and food. He graduated with a degree in communications from Alfred University in New York State and then went on to attend culinary school in NYC where he graduated in the top percent of his class. He proceeded to work in high-end restaurants in New York City, Martha's Vineyard, MA and Naples, FL. Bryan currently lives in Asheville, NC with Liisa and their Black Lab, Annie.

For more information about seafood and recipes visit:
http://hendersonvilleseafood.com

Author (bsullivan). Submitted on Fri, 4 Feb 2011 Time: 9:39 PM

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