In my last WFD someone in the comments was eating lamb chops, reminding me that I love lamb and hardly ever eat it. So I got a nice piece of "lamb steak" and I'm having shish kebab.
I rarely eat lamb partly because of the cost and partly because local markets don't stock much of it. The best meat market near me closed down several years ago :( and when I decide I do want some, what I can find is imported from New Zealand; I'm not sure I like the environmental impact of shipping food halfway around the world.
If you've got a full-size freezer, this is the right time of year to go to your county fair and get the whole lamb, on the hoof. You'll be eating local and the 4-H kid will love you.
Here are my two favorite ways to eat lamb.
Shish Kebab
This recipe is from
Gourmet Cooking Without Salt by Eleanor P. Brenner. I think most Americans have heard the Turkish name; Ms. Brenner disagreed and made sure to call it "Broiled Lamb on Skewers". Serves 6.
2 lb boneless lamb in 1" cubes
1-1/2 tsp finely ground black pepper
1 tb ground cumin
3 tb fresh lemon juice
1/3 cup olive oil
1 onion, finely chopped
4 cloves garlic, minced
20 tiny white onions (or chunks of red onion)
20 cherry tomatoes
20 small mushrooms, caps only
2 large green peppers, cut into 1" squares
olive oil
Rub the lamb with the pepper and place in a large plastic bag. Sprinkle in the cumin, lemon juice, 1/3 cup oil, onion, and garlic. Seal the bag. Refrigerate the bag, turning several times, for about 6 hours.
Put the chunks of lamb onto skewers, alternating with onions, mushrooms, green peppers, cherry tomatoes.
BBQ or broil until the meat is done medium. Turn frequently and baste with olive oil. Serve with rice.
Mint-crusted Lamb Chops
I think this was from
Bon Appetit. Don't BBQ this, you lose the tasty crust into the fire. Serves 4. This works fine with the cut Trader Joe's sells as "lamb steak".
8 1"-thick loin lamb chops, about 5 oz each
1/4 cup olive oil
1/4 cup finely chopped fresh mint
4 large cloves garlic, minced
2 tsp salt
2 tsp ground cumin
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp ground black pepper
fresh mint sprigs
Mix oil, mint, salt, cumin, coriander, cayenne pepper and black pepper in a small bowl. Spread the mixture over both sides of the lamb chops. Transfer chops to broiler pan. Let stand 10 minutes.
Preheat broiler. Broil chops until done medium-rare, about 4 minutes per side. Serve garnished with mint sprigs.
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It was my intention to at least have some prep pictures, then this morning I get mail from a friend "Let's go hear this band tonight, we can get food there". So I'm not prepping kebabs, and will probably eat lamb on Monday. It's a BBQ restaurant, I'm thinking brisket tonight.
What's for dinner at your place?
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