Steamed Lamb

• 5 to 5 1/2 pounds shoulder and part of the rib section of young spring lamb
• Pinch pulverized saffron
• Sweet butter, softened
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground black pepper
• 1 bunch fresh parsley sprigs
• 4 to 5 whole baby onions (optional)
• Vegetable oil (optional)
• Paring knife
• Steamer, or
• , or colander over a kettle
• Cheesecloth
• Tight-fitting lid

1. 1. Trim the lamb of excess fat: the thin fell can be left on. Blend the saffron with 1/4 cup butter, salt, and pepper. Rub into the lamb flesh.
2. 2. Bring plenty of water to a boil in the bottom of a steamer, kettle, or
3. (to borrow a trick from Diana Kennedy, author of
4. * toss in a penny - when the penny stops clicking you need more water). Dampen a piece of cheesecloth and twist into a strip the length of the circumference of the kettle's rim. Use this strip to fasten the perforated top so that it fits snugly on top. Check all sides for effective sealing: steam should rise only through the holes. Make a bed of parsley over the holes and rest the shoulder of lamb on it. Surround with the onions, if used, and cover with a double layer of cheesecloth and then, tightly, with a lid.
5. of steaming. Be very careful, and stand back when lifting the lid. If the lamb is tender and falling off the bone it is ready; if not, continue steaming 15 to 30 minutes longer.
6. 3. If desired, brown in oil and butter or rub again with butter and brown in a very hot oven (highest setting). Serve with bowls of ground cumin and salt, to be used as a dip.
7. Traditionally, this dish would be prepared with
8. , a pungent, naturally curdled product that originated with the Moroccan Berbers. American unsalted butter, while not an exact match, can be successfully substituted.nhis dish is typically served with couscous, the tiny Moroccan semolina pasta. To produce authentically fluffy Moroccan couscous, steam it for 30 minutes in a couscousiere or tight-fitting, lidless steamer. Then dump it into a flat pan, slowly add 1 cup of salted water, and rake out any lumps with a wire whisk. Finally, return the couscous to the couscousiere and steam it for an additional 30 minutes.

section, saffron, sweet butter, coarse salt, freshly ground black pepper, parsley sprigs, baby onions, vegetable oil, paring knife, steamer, cheesecloth

Taken from www.epicurious.com/recipes/food/views/steamed-lamb-231571 (may not work)