Martha Stewart's Cooking School Season 4 Episode 13 Lamb

In the 13th episode of the fourth season of Martha Stewart's Cooking School, Martha is joined by her friend and farmer Eklund of Crown Maple Farm in New York to create three delicious dishes featuring lamb. Martha starts by teaching viewers how to choose the best cuts of lamb for different preparations and shares her techniques for trimming and seasoning the meat.

The first dish Martha makes is lamb shanks braised in a flavorful mixture of red wine, tomatoes, and aromatic herbs. She explains how to properly braise the lamb to ensure it becomes tender and succulent, and shares a trick for removing the excess fat from the sauce. To accompany the lamb, Martha makes creamy polenta that is infused with garlic and rosemary, which is a perfect pairing for the rich and savory braised lamb.

Next, Martha demonstrates how to make a delicious and hearty lamb stew that features tender chunks of lamb shoulder and a medley of root vegetables, including carrots, parsnips, and turnips. Martha shares her method for thickening the stew's sauce with a roux made from flour and butter, which creates a velvety texture and adds extra flavor to the dish. To finish the stew, Martha sprinkles it with a gremolata made from lemon, parsley, and garlic, which brightens the flavors and adds a fresh twist to the dish.

Lastly, Martha teaches viewers how to grill lamb chops to perfection, creating a flavorful and juicy dish that is perfect for a summer barbecue. She demonstrates how to create a simple marinade using garlic, lemon, and rosemary, which infuses the lamb with bright and bold flavors. To cook the lamb chops, Martha grills them over high heat, creating a beautiful sear on the outside while keeping the meat juicy and tender on the inside. To pair with the lamb, she makes a colorful and refreshing Israeli couscous salad, which is studded with vegetables and tossed with a tangy lemon vinaigrette.

Throughout the episode, Martha showcases her expert technique and knowledge of cooking lamb, which can be a challenging meat to prepare. She shares tips and tricks for achieving the perfect texture and flavor, as well as suggestions for pairing the meat with different sides and sauces. Whether viewers are experienced cooks or just starting out, they are sure to glean valuable insights and inspiration from this episode of Martha Stewart's Cooking School.