Lamb « Je Mange la Ville

FFwD: Braised Cardamon Curry Lamb

By mlb, on November 18th, 2011%

Oh geez, I have been so lazy. I’ve made a couple of really nice meals lately and been out to dinner twice and I’ve blogged about none of these things. I need to get my act together here. Let’s kick that off with this week’s French Fridays with Dorie, shall we?

I am a huge fan of lamb but almost every lamb stew I’ve attempted I’ve been disappointed with…until now. I loved this! I’m not sure even why this is the one lamb stew to rule them all, but it was. It just worked for me, you know? I used my sweet curry powder from Penzey’s and also ground cardamom seeds (I ground them in the coffee grinder), so the cardamom was very fresh tasting. I also added a pinch of dried ginger and extra garlic. Oh and a dash of cayenne for a little heat. . . . → Read More: FFwD: Braised Cardamon Curry Lamb

Wondering What to Grill Today? How About Herbed Lamb Burgers!

By mlb, on May 30th, 2011%

These were truly epic lamb burgers. A few factors that made them so good — the lamb was very local. I got it a couple of weeks ago (frozen!) at the Flying Fish Company, which is conveniently located about five blocks from our house on the weekend. Yeah, I know it’s lamb and not fish but if you stop by there you’ll find they have all manner of delicious and local things in the freezer that you can buy.

The lamb was from Hawley Lamb Ranch in Cottage Grove, OR. They don’t seem to have a website, but wow, was this great lamb! I will definitely be getting more soon!

Another awesome thing about these burgers is the cheese I used. It is leftover roadtrip cheese from Beehive Cheese, just outside of Ogden, UT and was local while we got it. My burger had Barely Buzzed . . . → Read More: Wondering What to Grill Today? How About Herbed Lamb Burgers!

Lamb and Rice Stuffed Cabbage with Tomato Sauce

By mlb, on December 14th, 2010%

Oh my, these were delicious. I know! Cabbage rolls. Crazy! I deviated a bit from the original recipe by baking mine in the oven (just something about pulling a hot and bubbly dish from the oven really appealed to me) and I added cheese (of course). The verdict? jwa had three helpings. Me, a lady-like two.

The rolling below sounds more complicated than it needs to be. Just slap a leaf down on your work area, add some filling and roll. Place in a rectangular baking dish. Do another one. Another one. Another one, etc…If you cook them on the stove top, as the original recipe did, you may want to seal better (like a burrito), but for baking, I just rolled (because that’s how I roll?). The ends were open but all the filling stayed in and it worked fine. Let’s see, I also swapped . . . → Read More: Lamb and Rice Stuffed Cabbage with Tomato Sauce

Wonderful Things Happen When You Clean Your Freezer

By mlb, on November 28th, 2010%

The other day, I did a quick check through my freezer, cleaning things out in preparation for any Thanksgiving leftovers it may soon be asked to store. While searching, I came across a two pound piece of boneless leg of lamb (I had used the other two pound half of to make a lamb tagine a few weeks ago). Hmmmmm…I thought, what could I do with this? I quickly consulted the Internet and found this tasty-looking recipe. Although the original recipe was for a full leg of lamb, I adapted it to work with what I had.

I also added a few things like kalamata olives and also some roasted garlic cloves I saw at the grocery store’s olive bar. I also took away a few things I didn’t have (fennel and mint). The timing of this meal was perfect as we needed a break in the . . . → Read More: Wonderful Things Happen When You Clean Your Freezer

Middle Eastern Lamb Burgers

By mlb, on May 25th, 2009%

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Memorial Day Weekend. Portland. Sunny. 70+ degrees. No rain. Really, no rain. What to do? Make lamb burgers!

Wow, these were good. Juicy and flavorful. The recipe is very easy to halve and make just two burgers (what I did). I found some kalamata ciabatta rolls at New Seasons which worked perfectly with these burgers.

Middle Eastern Lamb Burgers
Adapted from a recipe in Everyday with Rachael Ray
1 1/2 pounds ground lamb
1/4 cup chopped cilantro (you could sub flat-leaf parsley)
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
3/4 tsp salt
1/4 tsp pepper
1/4 tsp ground cinnamon
1 tbsp olive oil
1/2 cup low fat, plain yogurt, mixed with 1 clove crushed garlic and 1/2 a grated English cucumber
4 crusty kalamata olive rolls, split
spinach leaves
1/2 cup feta cheese
1 tomato, sliced

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