Brian's Photo Blog — Article 711
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How Do I Love Lamb? Let Me Count The Ways
Wednesday 2 May 2018   —   Category: Cooking & Food
In my last article I explained that I be­came passionate about eating lamb meat in restaurants during 2016, and pas­sion­ate about cooking and eating lamb meat at home during 2017.

How do I love lamb? Let me count the ways! Last time I told you about one way; in this article I will briefly touch on six more.
The kibbeh patties shown in the above photo were so crumbly that I had a very hard time barbecuing them on the reg­u­lar grill.

So I bought a stainless steel grill topper which made things a lot easier when I made lamb kibbeh patties again in April. No more worries about the meat falling through the grill slots!
These patties resulted in my first, poor attempt to imitate at home the awesome lamb burger I had at The Observatory restaurant in Portland.

On top of the meat are Trader Joe’s Fire Roasted Red Peppers and homemade marinaded red onion, while underneath is some goat cheese. The gourmet chef wannabe needs to put some work into this dish!
In May I barbecued some lamb shoulder blade chops which were marinated over­night in a wonderful Lemon and Olive Oil Marinade (download recipe PDF), topped with a spoonful of my homemade tzatziki sauce (download recipe PDF).

Served with the meat was my scrump­tious Greek potato salad (download the recipe PDF) and my parmesan crusted zucchini.
A couple of months later I created some Ragoût d’Agneau (Lamb Stew), made with diced meat from Australian lamb loin chops from Costco, cremini mush­rooms, baby carrots, cauliflower florets, and other ingredients.

It was served over couscous with a side of sautéed carrots — a really nice meal!
In August I barbecued more of the Aus­tral­ian lamb loin chops, which were mar­i­nat­ed overnight in the same Lemon and Olive Oil Marinade mentioned above, and topped once again with my home­made tzatziki.

As before, accompanying the meat was my Greek potato salad as well as stir-​fried zucchini. It was pretty much the same meal as in May, but this time I chose loin chops, a better cut of meat, instead of shoulder chops.
Because the previous lamb kibbeh pat­ties were so crumbly, for my last try at kibbeh I decided to just go ahead and crumble the meat mixture on purpose, as if I were making tacos or burritos.

I served the crumbled kibbeh over cous­cous, and topped it with a sauce I created using Israeli Pastures of Eden sheep’s milk feta cheese, P’tit Basque sheep cheese, my homemade tzatziki sauce, and some white wine. On top of that I added broccoli florets, Italian parsley and crushed red pepper.
My last lamb dish of the year was in­spired by a similar dish I had at Mc­Men­a­mins Kennedy School in Portland.

I pan-fried a piece of flatbread rubbed with extra virgin olive oil, which I then cut into twelve pieces.

On top of that I added a layer of ground lamb spiced with Monkey Spit Wimpy Chimp, then added Israeli Pastures of Eden sheep’s milk feta cheese and, as usual, my homemade tzatziki sauce.

I garnished it with diced mint leaves, Italian parsley and crushed red pepper. This lamb flatbread dish was really good at McMenamins, and it was really good at home!

All in all I took 44 photos while preparing these six meals. The best 12 pictures can now be viewed in the new Lamb Cuisine 2017 album.
Brian's Photo Blog — Article 711
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