Mei Ibach from SRJC

Mei Ibach shares her professional culinary knowledge at SRJC’s culinary arts dept, Relish Culinary center, Sur la table and various community culinary centers. She extends her food passion in teaching South-East Asian cuisines with wine pairing, cooking with kids and doing private catering.

Mei Ibach was born in small Malaysia fishing village near Singapore where she learned the secrets of cooking fresh, seasonal cuisine from members of her extended Chinese family and native Malaysian cooks while growing up. She gathered her own spices, grow her own vegetable and grill the catch of the day over an open fire. In Sonoma County, she has worked in a variety of Asian kitchens including Thai, Japanese, Chinese and Pacific Rim restaurants. She currently shared her professional techniques and authentic recipes at Santa Rosa Jr. College and other private culinary centers. Her passions include Dim-Sum with tea pairing, Asian food and wine pairing and cooking with kids and show casting artisan ingredients from local farms, wineries and purveyors.

Indian Roasted Leg of Lamb

Serves 6-8

This subtly spiced dish is a legacy of Mogul influence, and it well-known as “ Raan” in Indian’s cuisine. This dish will marry well with Red wine that has good acidity and moderate tannin, as the acidity clears the palate and enhances the rich flavors of aromatic spices. Wines like Pinor noir and Zinfandel and aromatic white dry that little residual sugar like Gewurtztraminer, Reisling, Muscat, or Sparkling wine can also make a “perfect marriage”.

Pair this recipe with an Arista winey – Gewurtztraminer or their 2008 Pinor Noir

1 leg of lamb, approx 5 pounds (boneless)

Marinade:

1 teaspoon lemon zest

3 tablespoon lime juice

2 –inch piece of ginger or 1 teaspoon ginger powder

5 cloves of fresh garlic

½ teaspoon cumin powder

½ teaspoon cardamom powder

½ teaspoon coriander powder

½ teaspoon smoked paprika powder

5 cloves

½ teaspoon turmeric powder

1 ½ teaspoon kosher salt

½ teaspoon freshly ground pepper

½ cup freshly roasted almonds

1 cup medium diced yellow onion

2 tablespoon honey or brown sugar

¾ cup whole fat plain yogurt

½ cup Pinor Noir or Gewutraminer (whichever wine you choose to pair)

Springs of mint

Preheat the oven to 425 degree hot.

Trim the fat from the lamb, place the leg in a deep roasting pan and prick the meat all over with a fork.

Blend the ingredients for the marinade into a coarse paste in a food processor, except the mints. Rub it all-over the lamb and prick the meat with a fork to allow the marinade to soak it.

Using the food processor, blend the almonds, onion, honey and yogurt and puree into paste. Spread the puree evenly over the lamb, and set-aside for 2 hours or longer time.

Roast the lamb, uncovered in 425 degree hot oven for 30 minutes, then reduce to 325 degree and roast for 3 hours covered with a foil.

Transfer the cooked lamb in a serving platter, collect the juice and simmer in a saucepan to reduce by half over low heat, about 10 minutes. Pour the sauce over the lamb and garnish sprigs of mints