Calling all Bs and helpers thereof!

Who loves Lamb?

What are favorite B-friendly Lamb recipes or dishes or combos?
Say maaaaaa if you love lamb and tell us what you like, what partner / family member likes, etc.

Favorite cut(s), too, and ways of preparation, and places to obtain...

Whatever.

pm GCG!!!

I'm not a B, and I only eat lamb once in a while (it's neutral). I like a chop with a little sea salt and rosemary, seared, medium rare. Lamb is very good, 10,000 coyotes can't be wrong!

I haven't eaten much lamb recently, the price locally has soared. I'll get back to this tomorrow night.

Lamb steaks are great here atm; ground them in the food processor with fresh rosemary, garlic, oregano, chilli, sea salt and an egg.
Sometimes add parmesan, turmeric & cayenne too.
Then shape burger patties to grill on a cast iron bbq plate. Great with a sweet potato and roast garlic gratin, & grilled pineapple.

Cutlets are always a hit (purse needs to take a hit to buy them atm though!) love them with a lemon & mint yoghurt.

My favorite is lamb chops, but they are priced out of my reach now.  So I've switched to leg of lamb, which my butcher cuts off the bone into manageable chunks.  One of my fast food meals is just to simply cut the lamb into smaller pieces, season with Himalayan salt, onion and garlic granules and a good curry powder.  Then I saute the meat on all sides, leaving it just a little pink in the center, and toss it with some steamed vegetable.  It's a 6 minute meal.

Y'know, this is a good thread to call upon from time to time, to remind one of what is really good and so, so simple.

I love these descriptions!

Don'tcha just love the way lamb juices interact with the yogurt or the herbs? Isn't lamb amazingly tasty roasted over a fire/coals? I dunno - it brings back some sort of ancestral memory for me or something.

I know a lot of y'all are off of bread(s), but I like a lamb-burger on some sort of flatbread so the juices and herbs and any sauce can sog up the bread, too. I also go for a roasted leg - delicious butterflied/roasted with lots of garlic and herbs rubbed in.

If you can from time to time procure a chop - even one PRIME chop - what a treat...

I like all lamb but lamb shank is my favorite.

I don´t eat much lamb- due to horreble high prices here and taste...

But I prefer lamb chops -pink  with lemonjuice and rosemary.

I do like a leg of lamb as well
-if it is baked with real appelcider /white wine and  herbs  and thin foil over
at 100 c/ 212F for at least 12 hours - take thin foil over and get the oven really high so the meat browns the last 30 min.
Meat is then very silky and amazing tender.

Somehow I can´t stomach lamb fat s
o I rarely eat minced lamb unless  have minced it myself.
It is the only animal fat apart from chicken fat that my body reacts severe to  

I am a weird B  

I have noticed that the type of lamb matters as well I do better on the leaner and more wild types of lamb.

I swore off lamb too...don't like it , but Patty H has a nice recipe, hopefully she'll chime in here. I do like the sound of those burgers Honeybee.   I never thought of grinding it up in a food processor, that would help because it's not tender, I buy the Australian leg of lamb, but have found it fatty and tough, too much work, it's a diamond for me...so maybe I should give it another go trying those burgers. Thanks Honeybee, can you do that with the leg of lamb?

Woops, I'm an O, sorry

Quoted from Henriette Bsec

I don´t eat much lamb- due to horreble high prices here and taste...

But I prefer lamb chops -pink  with lemonjuice and rosemary.

I do like a leg of lamb as well
-if it is baked with real appelcider /white wine and  herbs  and thin foil over
at 100 c/ 212F for at least 12 hours - take thin foil over and get the oven really high so the meat browns the last 30 min.
Meat is then very silky and amazing tender.

Somehow I can´t stomach lamb fat s
o I rarely eat minced lamb unless  have minced it myself.
It is the only animal fat apart from chicken fat that my body reacts severe to  

I am a weird B  

I have noticed that the type of lamb matters as well I do better on the leaner and more wild types of lamb.

I have found that the only lamb I can stomach well, is grass fed.  Our local supermarkets carry locally raised stuff, and it's bleech to me.  Flavor is bad and they are most likely corn fed.  But Sam's Club carries New Zealand lamb which is fine.  I buy that when I run out of this stuff I get from my Doctor's assistant, who also runs an organic, grass fed farm of Cow's, sheep and chickens.  Her eggs are awesome too.  That stuff is medicine to me.  But the sam's club stuff is pretty expensive.  We just bought some and I was like, wow.  That's a lot of money.  

I like it any way.  

BD and I couldn't find any this weekend .

I do have some packages of ground lamb in my freezer which I like to make Shepherd's Pie using sweet potatoes on top.

Quoted from deblynn3

BD and I couldn't find any this weekend .

I do have some packages of ground lamb in my freezer which I like to make Shepherd's Pie using sweet potatoes on top.

I have been known to make a ground lamb Shepherd's Pie using a puréed blend of mashed white potato and celeriac.

Quoted from Henriette Bsec

I am a weird B  

But we love you, anyway.

I don't enjoy ground lamb (not to say I wouldn't eat it, because I do at times) because it's fattier and tastes stronger.  I'm more satisfied if I eat a smaller portion of a more lean and tender cut.  JJR, I agree with you on the grass-fed assessment.  Our leg of lamb options at the butchers are very tender.  And the lamb chops, tender!  I haven't tried lamb steak yet.  How about Rack of Lamb???

I had medium rare rack of lamb with a wine reduction sauce once, fantastic. Somebody else was paying the bill though.

Quoted from gulfcoastguy

I had medium rare rack of lamb with a wine reduction sauce once, fantastic. Somebody else was paying the bill though.

uh huh!  

Some like to be served the rack; some prefer the chops separated. One doesn't necessarily taste any better than the other.

I use lamb to make stir fries its so good  

It's a shame it's so much more than beef.  I mean, you wouldn't think it should be.  They probably don't eat as much.  I think it's just less popular here.

I think that a larger percentage of it is produced over seas is the main problem. Couple that with the fall of value of the US dollar. The price of beef is going up also but it is mainly produced in the US. Hmmm? that does make it a bargain for export.

Have diced a lamb leg and sauteed some fresh garlic, grated ginger and an onion in some ghee. The lamb went in, with some ground coriander seed, garam masala, turmeric, sea salt and cayenne, stir fried over high heat for 1 min; added cup of water to a nearly empty apricot jam jar and shook it up, a splash of the red from my glass and the jammy water went it...

Rice on the go and some green beans and cauli to finish in the pot once lamb cooked through on low heat for about 30 mins. Think i'll add a half cup of yoghurt and bunch of coriander that was in our csa share this week that has already gone limp  

Some preserved mango and lime would make this a really awesome dish, pity I never have them, not even a preserved lemon  

I used to love going to the indian diner for lamb & paneer curry with a big mango lassi  which is like a fruity salty yoghurt drink

Hoenybee that sounds really good.

Yesterday, I made a huge pot of lamb stew:

saute in ghee:  one red onion and half dozen or more large garlic cloves (chopped), then add a heaping double handful of chopped maitake and shitake mushrooms, stirred together until mushrooms are half done

add:  1 quart gelled knuckle-bone beef stock plus 1 cup of ginger liquid (made by simmering 1/4 C chopped ginger for a couple of hours and straining)
      1 rounded Tb of spices, customized to my food list (cumin, coriander, tumeric, anise, ginger, cardamom, fennel)
Stir together until liquid comes to a simmer.

add:  8 C or so of chopped vegetables.  I aim for as many as possible.  Usually something like -- 1 fennel bulb with some of the green tops, double handful of celery with tops, a few carrots, several tiny zucchini, 1/2 red bell pepper, fresh chopped tumeric

Cover pot and simmer while cleaning and chopping (or tearing) 8 C (packed) greens[/b.  This time I used spinach, rainbow chard and an entire bunch of fresh basil.  Also, at this point, I cut 1 1/2 pounds or more leg of lamb into bite-sized pieces. Sometimes I add an entire delicata or butternut squash, which I have baked whole, then scooped out of the skin.

Add to simmering stew:  1 Tb dry parsley flakes; 1 tsp or so, good quality sea salt, 1/4 C extra virgin olive oil, all the greens, and the chopped lamb.  

Mix well, replace lid and simmer for another 20 minutes or so, until lamb is done and greens are all wilted into the stew.

I eat the first bowl as is.  Then I puree the rest and keep in wide mouth quart jars to enjoy for the next week.  

Very facinating recipe Victoria - sounds like something  might enjoy when autumn arrives- thanks

Lamb and ginger are a great match.
Fennel bulbs are great in a lamb shank & quinoa soup too. Nothing better than to light the fire on a cold sunday morning and have a shank soup on the go, the smell has got to bring good spirits