The name of this recipe doesn’t really do the dish justice. Prunes just aren’t sexy ingredients, even if you call them dried plums. But the way they meld with lamb, creating a perfect sweet and savory flavor, is nothing short of transcendent.
Every bite combines a meaty, tender morsel of lamb with a hint of sweet, soft prune. Saffron, turmeric, ginger, garlic and onion add layers of warm, complex flavor. This is a simple throw-it-in-the-pot-and-let-it-simmer kind of meal that’s dinner party and holiday worthy.
Ginger and lemongrass meatballs are so moist and uber flavorful that they don’t need any sauce. This blend of lamb and pork boldly seasoned with ginger, lemongrass, garlic, basil and cilantro will knock you out with flavor and aroma. Just serve the meatballs on a plate with a side of braised scallions for dinner or stash them all in the fridge for some high-protein snacking. Either way, you can’t go wrong.
Meatballs are a terrific vehicle for getting more lamb into your diet. Why use ground lamb instead of beef? Lamb is a great source of B vitamins, niacin and zinc, and it’s one of the richest sources of CLA. If you want to make these meatballs entirely out of lamb, go for it. Just be extra careful not to overcook them, as it’s easy to overcook lamb resulting in a tough rather than tender meatball.
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A theme we like to play with a lot is taking flavors you know and love and adding a twist…we want our food to be familiar yet interesting. Gyro Taco Salad is a good example of just that. We took the components of a traditional taco salad, but flavored it like a traditional gyro. Gyro spiced ground lamb (or any ground meat) over lettuce (plus any of your favorite veggies) and topped off with a fresh mint and cucumber guacamole AKA Tzatziki Guacamole. Wouldn’t that just be a real Mediterranean fiesta?
These little lamb chops are incredibly easy to cook but always seem so fancy, especially when dressed up with a vibrant herb sauce. Whether served for a holiday feast or mid-week meal, you’re in for a real treat when you serve lamb rib chops with parsley and mint sauce.
Lamb rib chops are tender morsels that only need a few minutes over a flame to crisp up before they’re done. Sear the chops in a cast iron pan, or on a grill, or under a broiler. They just might be one of the easiest cuts of lamb to cook and the meat is reliably juicy and flavorful.
If you haven’t eaten lamb in a while, here are a few good reasons to head to the butcher shop: lamb is a complete protein, it’s high in iron, and a rich source of conjugated linoleic acid (CLA). Another reason not to forget about lamb is that a recipe like this one – Lamb and Pomegranate Salad – just isn’t the same with beef, pork or chicken.
Lamb shoulder is marinated in garlic, ginger and a hint of cinnamon then slow-cooked until tender. Instead of salad dressing, the greens are tossed with the warm jus left in the roasting pan, topped with slices of succulent lamb and garnished with sweet-tart pomegranate seeds and fresh basil. The pomegranate and basil add bursts of flavor and color to the rich meat.
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