I live in lamb country. We even have sheep festival in the fall with a lamb dine around. So if someone can tell me why I have not tried to make lamb burgers before, I will send you a prize. Really. Conveniently, I’ve seen several recipes for lamb burgers recently and after my first foray into this type of deliciousness, I plan to try the other recipes as well.
Read MoreIt turns out, I was right. My husband did want ribs for Father’s Day. And he rocked them. But more on that later. I really wanted to try the lamb skewers that I had scheduled for Sunday, so we had a little switcheroo on the menu. Lamb skewers on Saturday night, ribs and barbeque chicken on Sunday afternoon. We were fortunate to have all of our kids at home on Saturday night (not so for Sunday), which meant another change in the menu since the farrotto recipe (via Collards and Carbonara) was not vegetarian friendly. A little flexibility goes a long way.
Read MoreIt goes without saying that braised lamb shank (The Cook’s Illustrated Cookbook, page 128) is definitely slow food. We started searing the lamb at around 4:30 and finally served at 7. Fortunately, the bulk of the time is spent with the lamb in the oven.
The prep for this dish is fairly straightforward. Brown the lamb. Remove. Brown the veggies. Deglaze the pot with wine. Add broth and the shanks to the beautiful vegetables. Simmer. Stick in the oven. Wait. Watch the Golden Globes. Wait some more. Once the meat is brown, remove it and the veggies from the pan. Cook the beans and swiss chard in the remaining sauce until the greens wilt. Serve over the beautiful lamb and vegetables.
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