This is a recipe for Sumac Roasted Leg of Lamb is nothing like the lamb of my youth; it is amazing! I grew up eating lamb. Lamb was not luxury by any means back in the olden days. My parents brought a lamb, had it butchered, packaged it, and put in the freezer. It seemed …
Lamb
We love lamb. Clearly, we do not eat it enough, and we should change that. The other day we were craving some tender, young lamb; unfortunately, we did not have access to our favorite lamb, so I picked up some ground, New Zealand lamb from Wholefoods. We tossed around the idea of grilling up some …
Lava Lake lamb roast is crusted with dijon and served with a fresh mint sauce – perfect for your Easter dinner.
I love French Rib Chops as I feel they really dress up a casual meal, they are so elegnant in presentation and tender in taste. I use to make this particular recipe often, many years ago, but have not done so in awhile. I love the combination of the orange zest, garlic and rosemary with the creamiest of the lamb. As well, beinggrass-fed lamb, there is a nice sweet grassiness that is very pleasant with this combination of herbs.
Lightly seasoned lamb shanks are roasted until the meat falls off the bone and served with baby potatoes and favas beans in a minty creme fraiche sauce. Pure comfort food.
In Greece they make Souvlaki by marinating chunks of meat, usually pork or lamb, in olive oil, lemon juice and oregano, then they grill it over an open fire. This dish is easy to make at home and you can make it with a grill pan if you do not have access to a bbq or open fire.