This as a very elegant, simple, warm weather meal – lunch or dinner. It is basically a do-ahead success from the get go! Add a simple side salad of mixed baby greens with Arugula, a sprinkle of feta cheese, “Craisins”,
It’s simply that time of year – when grillin’ seems as natural as afternoon thunderstorms and cut-it-with-a-knife humidity…so when you’re planning on burger-ing up, give this recipe a try. I’ve been playing around with this meat combo and trying a
Fire up the grill and trade burger patties for grilled lamb!
Recipe courtesy of CSWS Team Member Richard and his dog Bella.
Wine Pairing: Richard recommends a good quality Rhone such as Chateauneuf du Pape if you are feeling extravagant (and why not?!). But this dish
Roasted Leg of Lamb
Photo Courtesy of: SeriousEats.com
1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of
Tires of leftovers yet? Try this savory non-bird dish.
A (Wonderful) Lamb Stew
Photo Courtesy of: RecipesHubs.com
1 1/2 cups plain whole-milk yogurt
3 tablespoons chopped fresh mint
1/2 cup warm water
1/4 teaspoon saffron threads, crumbled
1 2 1/2- to 3-pound boneless lamb shoulder, trimmed, cut
Fall is in the air – thank goodness! And that gets us hankering for lamb shanks and a beautiful red wine like the one listed below.
Lamb Shank with Cannellini Beans, Sage and Brown Butter
1 pound of dried cannellini (white kidney beans)
8 cups of
Pan Asian influences with Oregon raised lamb. Combine this dish with a beautiful Oregonian Pinot Gris and you have a foodie’s dream.
Asian Lollipop Lamb Chops
Photo courtesy of: FoodNetwork.com
2 cups of brown sugar
3/4 cup of fresh garlic (minced)
1/2 cup of fresh cilantro leaves
This traditionally prepared Grilled Kabob recipe dish pairs nicely with La Bastide de la Carignan aux Olivers, at $14.99 a bottle (750 mL). It comes from the fabulous little winery in the south of France called Domaine Familongue.
GRILLED LAMB SHISH
Over the years, my family has had an Easter tradition of having a French style leg of lamb. I have tried everything from the cryo-packed New Zealand and Australian legs of lamb to locally sourced lamb from Islamic butcher shops.
The lusciousness of this dish reminds us of a rich, thick stew with lots of garlic and vegetables, with the combination of flavors reminding us of Spain’s Moorish past. Prepare this traditional lamb stew in cool weather, served it with Papas Fritas (home-fried potatoes), a combination sure to warm you up!