Tag Archives: lamb

Irish Stew

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This is a little late; we were going to have this be the post for the Saturday after Saint Patrick’s day, but we decided that day would be better spent with a link to relief for Japan. So here we are, with an Irish Stew that is particularly delicious. Although we used lamb for this recipe, feel free to use beef, or take out the meat entirely for a vegetable stew. This is a hearty dish that will make you fat and happy and want to sleep after you eat it. We also don’t have pictures of this, unfortunately, as we forgot until after we ate it all up. Whoops!

Mmm, stew

Lamb Meatballs

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For Christmas two years ago (2009), my Mom gave Ashley and I a small book with Greek music and food recipes.

One of them is called Keftedes, which are meatballs made from lamb. They are, simply put, the best meatballs I have ever had. They easily beat out the turkey meatballs we usually make. The lemon sauce in the book was not great (it was mostly olive oil) but the meatballs themselves were amazing. The juicy, tender lamb combined with some Greek flavorings (lemon, oregano, caraway, cumin) made for a wonderfully refreshing meal that reminded me of the start of spring.

Unfortunately it is not quite spring [and in Delaware it is in fact quite snowy :( ], however if you fry up some of these meatballs you might believe time has skipped ahead three or four months.

Enough talk, more meat!

Lamb Roast

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This is a pretty easy recipe that only requires time and a little bit of prep work. We bought a bone-out leg shank of lamb (about a three and a half, I believe). It was our first time cooking lamb, and it turned out great. The one thing about cooking lamb is that everybody seems to do it differently, and even the correct internal temperature seems to be different from recipe to recipe. With this recipe we marinated it overnight and cooked it for about an hour and a half, letting it sit for twenty more minutes. The internal temperature ended up being just over 140F, and was cooked medium-rare. The end result, deliciousness.

Cooked Lamb

Lambin’ it up

Tanukis

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tanuki2

Yes, you read that right. Tanuki Week in our household. Recipes to follow.

Note: Tanukis are weird Japanese raccoon-dog animals that can’t be explained in any logical way. The reason it is Tanuki Week is because we made gyros, which requires tzatziki sauce, which Cory claims is really called Tanuki sauce. Since we had to make quite a bit, I have been creative with this week’s recipes to incorporate the sauce into them. Gyros, Lasagna Rolls, and most recently, Gyro Burgers! Will update in a few days with recipes for these things :)
Read the Recipes!