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Slow-Grilled Lamb Shoulder Roasts with Rosemary and Garlic
Grilling meat over smoldering coals has turned out to be far easier than I expected. Finding recipes that call for slow-grilling, in contrast, is not. I don’t understand why that should be. Very few of...
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Bruce Aidells and Denis Kelly’s Sautéed Lamb Chops with Balsamic Vinegar and...
from The Complete Meat Cookbook, p. 458. Lamb, lamb, lamb. Ever since I bought thirty-eight pounds of freshly slaughtered lamb, it’s been a non-stop lamb extravaganza in this house. Last night, I...
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Anissa Helou’s Moroccan Kefta
from Mediterranean Street Food, pp. 166-67. My summer project of learning to grill over a charcoal fire continues. Eating all the lamb in freezer also continues. Both goals have combined to send me...
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Steve Raichlen’s Cape Town Lamb — Slow-Grilled
From The Barbecue! Bible, pp. 203-05. The evenings are already darker than they were at the end of August. I will have to find better lighting for the photos I’ll be taking this fall. Since I’m leaving...
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Food Alone: Lamb Chops and the Return of the Hibachi
Another lamb led to slaughter lies in myriad pieces in my freezer. I have another 35 lbs or so of lamb to consume over the coming autumnal months. But slow-grilling season is quickly passing. There’s...
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Tamasin Day-Lewis’s Braised Lamb Shank with Rosemary and Balsamic Vinegar
from Tamasin’s Kitchen Bible, p.169. Tamasin Day-Lewis belongs to a generation of British cookbook writers that includes very prominently Nigel Slater. Like Nigel, Tamasin writes recipes in a breezy,...
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Food Alone: Judith Jones’s Nine Lives of a Leg of Lamb
from The Tenth Muse: My Life in Food, p. 276-82. Judith Jones’s memoir appealed to me first for what she has to say about her life as a food editor. The short appendix of her favorite recipes at the...
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Fergus Henderson: Lamb’s Tongues, Turnips, and Bacon
from The Whole Beast, pp. 94-95. The bite in the morning air gives me license to start cooking with autumn in mind. When my friends delivered another cut-and-wrapped whole lamb, they handed me two...
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Bruce Aidells and Joe Nouhan’s Warm Lamb Salad
The Complete Meat Cookbook, pp. 525-26. I came home from Europe flattened by a cold and ready for spring. While I was gone, my new vegetable garden took shape. I’m itching to get out there and plant,...
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Food Alone: How to Braise Lamb for One
I made this one up myself… My food co-op now sells hunks of lamb sirloin in less than 1/2 pound servings. Ever since I discovered the delectable joys of overcooked lamb braised in white wine — that’s...
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