Yes, we still have lamb. Frugal Son--and his big appetite--left for his summer job at the ADVANCE Program at his beloved high school. He will be eating cafeteria food. We will be eating lamb, forever, it seems. We took a few days off from the lamb.
Third Meal: Syrian Lamb with Caramelized Onions in Yogurt Sauce. This is from Diana Kennedy and I usually make it with chicken. Far, far better with lamb.
Fourth Meal: Lamb risotto with eggplant and onions, from the internet somewhere.
Fifth Meal: I'm going a little crazy! It's 100 degrees and lamb seems so heavy. AH HA! How about a lamb panini? Various restaurants serve with feta and eggplant concoctions.
Here's the Diana Kennedy recipe, from my previous post.
Cook 1 onion in 2 TBS butter--caramelize it.
Put 1 beaten egg in 2 cups plain yogurt. Cook over lowish heat, stirring till it bubbles and thickens.
Add 1/4 cup (optional) broth to yogurt mix.
Add 2 cups cubed, cooked meat, salt and pepper. Stir till heated through. Sprinkle with dried mint.
Kennedy forgets to mention the onion again, but either stir it into the melange or use as a topping.
Serve with bulgur or brown rice...or white rice...or couscous. All would be better than pasta.
When it's 100 degrees out, I like to read Elizabeth David. Which book? Summer Cooking, of course.
We will have a few more lamb suppers. Any ideas?
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2 comments:
I suppose you could always break down and freeze some of the lamb, to enjoy it later instead of sicken yourself of it. Ah yes, Elizabeth David. Reading her books is more like taking an exotic holiday than just reading a cook book!
Yes, freeze. Moussaka (chopped fine). Lamb pasties or emapnadas.
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