Lamb

Lamb Tepanade Grilled Cheese

Lamb Tepanade Grilled Cheese

The other day I made a delicious Stuffed Tepanade Roast Lamb, and had a LOT left over, so I decided to make a tepanade lamb grilled cheese! It was SO heavenly I decided to post up the recipe– even if I do feel silly for giving directions for something SO simple, it’s always good to get ideas for creative left-overs. I love the feeling of whipping up something so “fancy” and delicious within a couple of minutes!
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Tepanade Stuffed Roast Lamb

Tepanade Stuffed Roast Lamb

Christmas and Easter are the only times of year I can find lamb around here, and since I love it so much, I always try to cook it as much as possible before it’s gone again. Recently my mother in law introduced me to tepanade: a mixture made from olives, capers, parsley and lemon, and I knew those flavors would compliment the lamb perfectly, so I was excited to try something new and completely different {to the usual mint sauce!} This dish sounds fancy and complicated, and looks really elegant, but it was SO simple and quick to put together, that I was totally floored. This is one of the BEST things I have cooked in a really long time! Lamb and tepanade were just made for each other. I love this dish, and as usual, hope you do too!
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Lamb Tagine with Apricots

Lamb Tagine with Apricots

Spring is the only time of year I can find lamb around here, and since apricots are in season too, I thought I would have a go at making a traditional Moroccan Lamb Tagine while I had the chance. I tried a recipe last Spring that called for a home-made harissa {because they don’t sell it in stores here} and it was WAY more work and effort than it was worth, so I was reluctant to try making another; but then I discovered if you substitute sriracha (a garlic chilli sauce) and add fresh lemon juice, it’s just as delicious and a heck of a lot SIMPLER. I love how flavorful this dish is since it has a little bit of everything going on–sweet, salty, citrusy, spicy; plus it also made my house smell amazing too! I hope you guys like this recipe as much as we did: and you better, because it will last you an entire week ;-) {p.s. feel free to halve it}
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Braised Lamb with Creamy Polenta

Braised Lamb with Creamy Polenta

Growing up in England my Mum cooked a traditional Roast Lamb with Mint Sauce dinner at least one sunday out of the month, every month, and I always loved it. Then as I started learning how to cook in America, I realized that people probably don’t eat a lot of lamb out here because it’s really expensive–and not readily available all year round like it is back home. In fact–I have never found it at any grocery store in tricities, except Costco at Easter time, so whenever it comes out in the Spring, I always have to make as many delicious things as I can with it, before it goes again for another year! So far I have tried Roasted Leg of Lamb, herb crusted Lamb Chops, traditional lamb gyros, and rack of lamb–so next up, I really wanted to have a go at making braised lamb shanks, and I knew exactly what to serve them with.

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Roast Lamb with Mint Sauce

Roast Lamb with Mint Sauce

Growing up we had roast lamb at least one sunday out of the month every month “60% of the time every time!” ;-) My mum always served it with mint sauce and roast potatoes and gravy, and it was one of my very favorite meals, so of course when she came to visit, I had to ask her to teach me how to make it!

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