In the movie "My Big Fat Greek Wedding," ever cheerful Aunt Voula is faced with a menu dilemma when Toula's vegetarian fiance informs her he doesn't eat meat. Her shock quickly changes to triumph when she realizes there is an answer. "That's okay. I make lamb." she coos. And all is well.
Even more compelling evidence for the mass appeal of lamb is the fact that it is actually one of the healthiest meats. According to Perdue University, lamb has a very high nutritional value, and is full of nutrients not easily accessed from other meats. Click here to read more.
Indeed, we eat lamb so rarely, it is no surprise we can't quite peg the taste in our minds. The tender, sweet and lean cuts are most familiar when mentioned in the same sentence as "chops," and "mint jelly." A sad brand for a very sophisticated flavor. However, don't dismiss it too quickly. In spite of Aunt Voula's mix-up, it is truly the perfect meal for any family occasion, no matter which way your tastes lean on the food pyramid.
There is no best way to cook lamb, as there are as many techniques as there are ingredients. But I happen to love it slow braised, after having been marinated all day in herbs, orange juice, and garlic. It just takes on the taste of what it's next to so masterfully that your guests, if appearing ambiguous about your choice of main course, will push themselves away from your table having a new understanding of, and love affair with lamb.
Check out my recipe for 5 Herb Lamb and Potato Stew here, and enjoy the slideshow. This meal also features a fantastic side dish of snap peas and dates, sauteed in olive oil and served with a fig balsamic shallot jam, which is another addition to #fabin40!
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.