There are so many recipes for roasts that simply say, “season the meat with salt” before cooking. But exactly how much salt? Too little, and the meat is bland. Too much, and you’ve ruined a huge chunk of meat. But more often than not, home cooks are left on their own to figure out how much salt to sprinkle on top.
Salt roasting is a technique that takes off all the pressure of correctly seasoning meat before you cook it. It also helps keep meat tender and juicy, which is especially helpful when cooking meat that can dry out easily, like lamb. As long as you’re willing to go through a lot of salt to make it happen, you’re guaranteed a highly flavorful, juicy leg of lamb.
For breakfast or dinner, a meatball tagine hits the spot. Warmly spiced tomato sauce and meatballs are simmered together then topped with runny baked eggs that give the dish a creamy texture. Deeply flavorful and packed with protein and antioxidant-rich herbs and spices, a meatball tagine is immensely satisfying.
Traditionally called Kefta Mkaouara (meatball tagine with tomato and eggs), this Moroccan meal is traditionally cooked in a tagine, an earthenware pot with low sides and a cone-shaped cover. But have no fear; a wide saucepan with a lid works just as well.
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.