National Culinary Review

Gaining

Lamb—a relatively small-bit player in the past—is finding
fans as chefs create hard-to-resist menu items.

By Kay Orde

GROUND

American Lamb Board

DINERS who like lamb—well, they really like it. And if it’s on the menu, those diners are likely to indulge. Much of lamb’s increasing popularity has to do with the innovative ways chefs are fashioning lamb dishes. Here, we have a flavorful stew, a pasta dish and a sandwich, and rack of lamb creations that are outside the norm.

2½ qts. chicken stock
3 medium onions, diced
3 T. tomato paste
3 garlic cloves, minced
1 cup garbanzo beans, cooked
½ cup golden raisins
2 T. honey
½ cup toasted sliced almonds
¼ cup cilantro leaves, chopped

1) Season squash with salt and pepper. Put in roasting pan, cut-side down. Add 1 T. butter and ½ cup water. Cover tightly; bake at 350°F for 40-50 minutes, or until tender but firm. Cool, peel, cut in 1-inch cubes; reserve. 2) Combine coriander, cumin, salt, ginger, curry powder, pepper, cardamom, cinnamon and saffron; divide in two portions. Toss lamb in one portion spice mixture; let stand for 30 minutes. In heavy saucepot, put seasoned lamb and enough stock to cover; bring to a boil. Reduce heat to low; simmer for about 1 hour (skim occasionally). When lamb is tender, strain; reserve liquid. 3) Melt remaining ½ cup butter in skillet. Add onions; sauté over low heat until translucent. Stir in remaining spice mix, tomato paste and garlic; cook 3-5 minutes until aromatic. Add garbanzos, raisins and honey; sauté for 4 minutes, allowing flavors to blend. 4) Add meat to onion mixture. Add reserved liquid. Cook to heat through. 5) To serve: Spoon into bowls; garnish with almonds and cilantro.

California Table Grape Commission

Lamb Stew with Red Kuri Squash
and Almonds
Heidi Krahling, Chef/Owner
Insalata Restaurant
San Anselmo, Calif.

Mediterranean Grape and Lamb Pitas From Green, Black, Red (Chronicle Books, 2008)

Yield: 12 servings

1½ lbs. red kuri or butternut squash,
halved, seeded
Salt and pepper, to taste

1 T. + ½ cup butter, divided ½ cup water

2 T. each ground coriander and cumin 1 T. each salt and ground ginger

2 t. each curry powder and pepper

1 t. ground cardamom

1 cinnamon stick, ground Pinch of saffron

5 lbs. American lamb shoulder, trimmed, cut in 1-inch cubes

Yield: 6 sandwiches

1 cup canned garbanzo beans, rinsed

1 cup red, green or black seedless
California grapes, halved
¾ cup crumbled feta cheese

1/3 cup diced red onion

2 T. chopped fresh mint ½ t. dried oregano Salt and freshly ground black pepper, to taste 6 pieces pita bread

6 leaves green leaf lettuce, washed, dried 1 lb. cold cooked lamb, thinly sliced Tahini Dressing (recipe follows)

Recipe is courtesy of the American Lamb Board.

Method: In medium bowl, combine garbanzo beans, grapes, feta cheese, onion, mint, oregano, salt and pepper. Place 1 lettuce leaf on top of each pita bread;