3 hours ago
Thursday, May 14, 2009
I have never been a big fan of lamb.
I love a slow braised lamb shank in the winter with lots of tomatoes and herbs, but never seem to enjoy lamb chops or lamb loin. It is always served too rare for me, and I can't stand the smell.
Is it just me? I do have a very sensitive nose.
Every time I cook lamb in my kitchen, it stinks and I have to turn on the fan for 2 days.
While mentioning this to my food psychologists Peter and Stephane at a blogger dinner, they suggested I try American lamb, such as Colorado. They sympathized with me and knew exactly what I was talking about.
So, I wasn't crazy after all.
Nothing against the New Zealand lamb that I have bought in the past, but this Colorado lamb made such a difference to my nose!
So far, I have made lamb twice this spring, with much success and no strange odors!
Here is a nice recipe from the June issue of Food & Wine. The recipe is for Middle Eastern lamb skewers served with grilled pita and a yogurt sauce.
I used butterflied Colorado leg of lamb instead of the lamb shoulder. Cubed it and marinated overnight in a ziploc bag. The allspice, saffron and onion juice makes this a unique marinade and made the lamb extremely tender & caramelized on the grill.
Served with Peter's tzatziki and pita bread, this was one great dinner!