By mlb, on May 25th, 2009%
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
In a large bowl, combine . . . → Read More: Middle Eastern Lamb Burgers
By mlb, on February 2nd, 2009%
I know I said there would be salad rolls next. I lied. Those will be soon Wednesday(!) because oh my, this meal was delicious and it bumped the salad rolls. You’ll notice the title image even has a bite taken out of it. Yeah. And I’m not sorry about it either.
The rack of lamb is from Trader Joe’s and is probably one of my most favorite products that they carry — the seasoned, Frenched, frozen rack of lamb from New Zealand. This was about $14 and some change for 1.3 pounds. Score. It has a garlic, sesame seed, rosemary marinade already but it’s not so strong that you can’t add more things to it. Like this pesto, for instance. All together, there’s only six ingredients here, which is also . . . → Read More: The Simplest, Bestest Lamb Ever
By mlb, on December 18th, 2007%
This month’s Weekend Cookbook Challenge is hosted by Mel’s Diner with the aptly chosen, Celebration Dishes as the theme. For this, I chose my newest cookbook, Nigella Express and made a lamb stew from it.
She calls it a tagine, but since I didn’t cook it in an actual tagine and I’m not familiar enough with Moroccan cooking to judge it’s accurateness, I’m certainly not going to call it a tagine. So, uh, no one get their knickers in a twist.
Anywho….I used a mix of olives here, mainly because that’s what I had — nicoise, kalamata and a handful of plain black, pitted olives. But, I’m thinking oil cured might be super tasty here. I also just made my own caramelized onions, rather than hunting down a jar . . . → Read More: WCC 23: Celebratory Lamb Stew with Olives and Caramelized Onions
By mlb, on March 14th, 2007%
Well, it least it was a little while ago. Ahhhh, Spring.
This makes a lot (let’s say 6+ servings) so you can invite a couple of people over or have extra lunches for the week. It also freezes beautifully. In fact, jwa’s having a defrosted container of it for lunch today. Myself, I’m going to my new favorite lunch place, Voila Cafe on SW 9th. Today, the special is salmon over soba noodles. But, I believe that’ll be another post.
Baked Bolognese with Lamb
Adapted from a recipe by Dave Lieberman
For the tomato sauce:
2 tbsp extra-virgin olive oil
1 pound ground lamb
4 large cloves garlic, minced
2 tsp dried oregano
Couple dashes red chili flakes
1 (28-ounce) can whole peeled tomatoes
Sugar
Dash of ground cinnamon
1/2 cup red wine
Salt and freshly ground black pepper
Preheat oven to . . . → Read More: It’s Chilly Again: Baked Bolognese with Lamb
