23 Aug2007

lamb1

It’s the day after a spectacular meal and you have lots of roasted baby lamb leftover… now what? Besides sandwiches with mint or guava jelly, Ms. Fores suggested I do a lamb adobo… so I did. We sliced up the leftover lamb, threw in the fragile ribs and meat into a pot, added some good cider vinegar, some kikkoman soy sauce, fresh bay leaves, smashed cloves of garlic and some pepper and some water and let it simmer until the pieces of meat were incredibly tender. This was very good adobo. I served it with some homemade acharra and rice and it was a quick and easy lunch. The unique flavor of lamb was still noticeable but given the classic adobo treatment…delicious!

lamb2

 

COMMENTS:

  1. maybahay says:

    fabulous idea. i had a similar dillema earlier in the week (what to do with left-over roast lamb) and ended up doing a stir-fry. will try this next time. it looks like a heart-warming dish.

    Aug 23, 2007 | 5:27 am

     
  2. buffy says:

    Argh MM, do you realize it’s 5:30am right now as I’m typing this and I’m craving for that lamb adobo! Now that would be an awesome breakfast I think. It’s not typical breakfast fare but hey, I go to your website and boom, there it was… in reality i’ll probably have some oatmeal later but what the heck, i can dream can’t I hehehe… *drool*

    Aug 23, 2007 | 5:37 am

     
  3. starbuxadix says:

    not a big fan of lamb but i surely wish your photos would come to life so i could help myself a serving. :)

    Aug 23, 2007 | 6:05 am

     
  4. acmr says:

    4:00 p.m. my time…your pictures are making me hungry…

    Aug 23, 2007 | 6:55 am

     
  5. annette says:

    I just had chicken adobo for breakfast, pero parang gusto kong magalmusal ulit!

    Aug 23, 2007 | 7:18 am

     
  6. Mangaranon says:

    MM — how is your weight? With all these delicious foods, I’d be like Little Lotta by now! I must have gained ten pounds by just reading your posts.

    Aug 23, 2007 | 7:30 am

     
  7. Marketman says:

    Mangaranon, tsk, tsk, so BAD of you to ask. I have blossomed out to 186 pounds again, 12+ pounds more than my James Bond photo from around April or so… but am about to enter low fat intake period from September to November… annette, isn’t it amazing how good any adobo is? acmr, it is a natural low mid to late-afternoon, you need a trip to the vending machine! starbuxadix, this version of lamb is great for those who aren’t huge fans of the meat. buffy, sorry to raise the hunger pangs… maybahay, this worked well, just make sure you simmer until it is all really tender…

    Aug 23, 2007 | 7:43 am

     
  8. mrs m says:

    belated happy birthday marketman!

    looking at the photos of your birthday dinner- food and all is a feast in itself.
    i’m curious about you logo cake, did you finish it all?
    May i ask how you did the filling for the pecan boats? i have a bag of pecans in my freezer and i don’t know what to do with them until i saw those pecan boats?

    Aug 23, 2007 | 8:10 am

     
  9. Lei says:

    MM, now that you mentioned that you will be on that regimen until November, what easily came to my mind is that this is all in preparation for the coming Christmas holidays. I am a big child at heart and this early, especially with the ‘ber’ months coming, am excited just thinking of those holidays.
    Btw, i noticed that you prefer the kikkoman soy sauce compared to those local soy sauce that sometimes seem too strong for my taste buds. I also gravitate to the light taste of kikkoman.

    Aug 23, 2007 | 9:06 am

     
  10. choy says:

    a happy belated birthday, MM! i was gone for a couple of days on a trip to cagayan de oro and was unable to surf due to a hectic sked.

    some friends in cdo raved about wagyu beef which they said was readily available locally. naturally, i was intrigued and made sure i squeezed in a quick visit to the meat shop an hour before my flight back to mla. i got rib eye at P1230/ kilo, shank at P250/kilo. i don’t know how to tell real wagyu, but the sales ladies assured me it was. curiously, they say it’s from bukidnon. didn’t have time to investigate further so i just took their word for it.

    haven’t tried the goodies yet; we will probably have them for the weekend.i’m keeping my fingers crossed.

    anyway, would appreciate your thoughts on this. thanks and it really looks like you had a happy birthday. happy for you too.

    Aug 23, 2007 | 9:26 am

     
  11. Marketman says:

    Choy, I did a post on wagyu osso buco and grilled wagyu a few months back. Yes, the wagyu comes from bukidnon, and if I am not mistaken, from the Agustines’ family farm, among others. Wagyu from those parts is for sale at the Salcedo market on Saturdays here in Makati. I think it is quite good compared to other local cuts of beef… the price sounds reasonable. Don’t overcook it, except for the long braise for say an osso buco style treatment… Lei, I do have a preference for lighter soy sauces like kikkoman, but we do keep both local and kikkoman in stock in the kitchen. mrs m, will have to do a post on the pecan boats, a lot of readers have requested the impromptu recipe, but first I have to do a post on the crust…

    Aug 23, 2007 | 9:42 am

     
  12. Blaise says:

    We had adobo last night, and the leftovers, I turned into adobo flakes.. I still have some for lunch.. ;)

    Aug 23, 2007 | 9:43 am

     
  13. Apicio says:

    Fats are of course dense with calories but it seems to me that the carbs are the more insidious culprits. They play fast and loose with our sugar levels which in turn trigger our cravings and hunger pangs and our food culture is hardly ever on our side either. Our dishes and specialties simply cry out for lots of rice and we even have a verb for wastefully eating something without its rice accompaniment.

    There is a cabbage soup recipe floating around in the great wide web that tauts inclined people to loose weight in record time. I have tried it time and again and it works for me specially right before I go on holiday and have to fit last year’s swimming gear. Looks suspiciously like your fabled French onion soup without the croutons and the stretchy cheese on it and would not move you to tears to prepare although you might have to steel yourself for when pets, family and friends keep you at a safe distance for the first few days at least.

    Aug 23, 2007 | 9:50 am

     
  14. choy says:

    thanks for the quick reply. MM! you hit the nail on the head. the wife had said it was to be wagyu osso buco on saturday and wagyu steak on sunday.

    actually, my hosts in cdo prepared wagyu “pochero cebu” for dinner the other night. it was really good!

    thanks again.

    Aug 23, 2007 | 10:33 am

     
  15. voltaire says:

    for all non-lamb fans who are unwilling to give this a try at the kitchen, try abe’s lamb adobo at serendra. i’ve converted a lot of my friends into lamb lovers after they tasted it. as for me, i fell in love with lamb the first time i tasted it years back.

    Aug 23, 2007 | 12:59 pm

     
  16. Teresa says:

    Marketman, your photos just makes me almost taste the adobo. You’re right, an adobo of any kind is a real comfort food. I was going thru one of my Italian cookbook (the one with a big spoon on the hardcover claiming to be 50 years in printing) several weeks back and it was a pleasant surprise to find a recipe named Filipina pork stew, if I remember correctly. A quick scan on the ingedients makes it no doubt our well loved adobo. About the low fat season of September to November, am definitely looking forward to low fat but delicious meals on your upcoming articles.

    Aug 23, 2007 | 1:15 pm

     
  17. angela says:

    adobo is the ultimate Filipino comfort food – whether it’s pork, chicken,beef, lamb or whatever (even fish!). the thing with this dish is that it gets better after a day or two and it is best using leftover meat.

    Aug 23, 2007 | 1:17 pm

     
  18. Cookie says:

    i love lamb!! this is a great twist, I will make sure to try it!

    Aug 23, 2007 | 9:48 pm

     
  19. veron says:

    Now , you’ve given me an idea for leftover lamb. Reminds me of when we make paksiw na lechon after a meal of chinese lechon.

    Aug 23, 2007 | 10:14 pm

     
  20. sylvia says:

    What a great idea, Marketman! Now I know what to do with leftover lamb from Thanksgiving. The hubby and I both do not like turkey so he always roasts or grills a leg of lamb. Thanks!

    Aug 24, 2007 | 2:20 am

     
  21. suzette says:

    roasted baby lamb adobo flakes from roasted baby lamb adobo leftovers!

    Aug 24, 2007 | 9:35 pm

     
  22. malcximus says:

    wow, this is gonna be a treat to my neighbor-friends here in cali. they like chicken/pork adobo but they would surely love to try a different adobo this time.

    Aug 25, 2007 | 2:16 am

     
  23. corrine says:

    MM, where do you buy fresh bay leaf? I wonder if there’s plant on sale?

    Aug 25, 2007 | 4:33 pm

     
  24. Mia says:

    Oh yum. Just came back from Sydney yesterday with an entire suitcase of lamb and beef…will definitely give this a try!

    Aug 28, 2007 | 4:54 pm

     
 

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