5 easy and tasty lamb recipes.
It’s easy to substitute ground lamb for beef in classic family favorites such as burgers, meatballs, and meatloaf. For a Greek-inspired burger, add chopped fresh mint, parsley, and crumbled feta cheese to the ground lamb. (For a full recipe see “Luscious Lamb”.)
Marinate chunks of lamb for up to one hour in a mixture of 2 teaspoons ground coriander, 2 teaspoons ground cumin, ½ teaspoon freshly ground pepper, zest of 1 lemon, 1 minced garlic clove, and 2 tablespoons olive oil. Salt meat immediately before cooking, then broil or grill five to eight minutes. Use caution: Lamb is quite fatty and can flame when broiled or grilled.
Gourmet grocers and natural-food stores often sell lamb sausages. For a simple way to make your own lamb sausage that doesn’t need to be stuffed into a casing, see “Luscious Lamb”.
An inexpensive but wonderfully flavorful cut of meat, lamb shank is especially good braised with vegetables, beans, and grains. (For a terrific braised-lamb-shank recipe, see “Back to Your Roots”.)
For a simple weekend dinner, cover the bottom of a Dutch oven with sliced onion and top with a bone-in lamb shoulder. Cut several slits in the lamb roast and insert into each a clove of garlic and a sprig of rosemary. Sprinkle the roast with salt, black pepper, and a pinch of fennel seeds. Roast uncovered at 350 degrees F for 30 minutes. Lower the temperature to 325 degrees F, drizzle with a little balsamic or sherry vinegar, cover, and cook for another four to five hours.
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