A couple of months ago, while ordering some organic beef through Paidom Meats (www.paidom.com), I spontaneously added ground lamb and lamb shoulders to my shopping cart. After all, I love a varied diet. Once my order arrived, though, I realized I had no clue what to do with my lamb. I grew up eating it once per year, always roasted, always on Easter Sunday. With mint jelly.
That’s when I started the hunt for recipes. After a few weeks of experimenting, I’ve found a couple that I really like. So, if you’re interested in mixing up your diet with a little lamb, or if you’re already an aficionado, here are two recipes for your consideration:
Spicy Lamb Patties http://allrecipes.com/Recipe/Spicy-Lamb-Patties/Detail.aspx
These are super easy and quite delicious. I like to add a little extra red pepper for spiciness.
Lebanese Lamb and Bean Stew http://www.epicurious.com/recipes/food/views/233264
The Lebanese stew is truly exceptional. I’ve never eaten anything quite like it. If you have difficulty locating the spice mix, Baharat, at your grocery store, you can do what I did and make your own. I used the first recipe listed at this address: http://www.theepicentre.com/Spices/baharat.html