If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Category: Lamb

Spiced Lamb Burgers from Anissa Helou in Bon Appetit

Spiced Lamb Burgers from Anissa Helou in Bon Appetit

“ This is one of my favorite Bon Appetit recipes of all-time. I make it every summer — the lamb fat seeps into the pita (in a GOOD way) so it gets extra tasty. Also, so easy. Love love love. Careypolis Brooklyn 10/31/17”. Thank you […]

Christmas Cookbooks Continued: Christopher Kimball’s “Milk Street The New Home Cooking” and his recipe for No-Sear Lamb and Chickpea Stew

Christmas Cookbooks Continued: Christopher Kimball’s “Milk Street The New Home Cooking” and his recipe for No-Sear Lamb and Chickpea Stew

Two years ago, we covered Christopher Kimball’s scandalous leave-taking from Cook’s Illustrated, the precursor to which he founded in 1980.  If you want to relive the whole sordid mess, there’s a link to that story beneath today’s recipe.  The announced reason that he then started […]

Lamb Meatballs with Red Pepper and Chickpea Sauce from Nancy Silverton of Campanile in Los Angeles

Lamb Meatballs with Red Pepper and Chickpea Sauce from Nancy Silverton of Campanile in Los Angeles

Campanile in Chaplin’s Day I used to spend a lot of time in Los Angeles, sometimes for weeks on end. As an Advertising Agency creative, I was there making TV commercials for everything from Coca Cola to Johnson’s Baby Shampoo.  Inevitably, we had clients along […]

Spicy Lamb and Lentils with Herbs

Alison Roman of Bon Appetit I keep wishing there was another protein to cook with.  How many riffs can you find for boneless skinless chicken breasts?  But it seems unlikely that the Fearless Flyer from Trader Joe’s is suddenly going to extol the virtues of […]

Parmesan Crusted Rack of Lamb

Of all the things that you can rely on when you want to make dinner special, the rack of Lamb should be high on your list.  It’s astonishingly easy to cook and requires very little effort.  That’s especially true with this method of cooking from […]

Lamb Burgers with the taste of a Gyro

Gyros, ubiquitous in NYC A Gyro is a Greek dish of meat that’s been roasted on a vertical spit, folded into pita bread and then served with tomato, onion and tzatsiki sauce.  Gyros, pronounced “Heros”, are everywhere in New York City.  The website Yelp has […]

Lamb Chops with Cucumber Relish from Chef Renee Erickson of Seattle’s Boat Street Cafe

I am a big fan of the loin lamb chops that you can buy at Costco in packages of between 10 and 12 chops. They are all completely trimmed with none of the extraneous fat I often see on the chops in the butcher case […]

Carla Hall’s Spiced Lamb and Potato Pie

         Who can forget Carla Hall? Twice a contestant on Top Chef, she was voted “Fan Favorite” her second time around, which is equivalent to being named “Miss Congeniality” in the old Miss America days.  She was lots of fun to watch […]

Seamus Mullen’s Herbed Lamb Meatballs with Rich Tomato Sauce

            Seamus Mullen’s name would give you no clue as to this particular chef’s specialty.   Chef Mullen is the chef/owner of two wildly popular and critically acclaimed restaurants specializing in modern Spanish cuisine.  The first, Tertulia in Greenwich Village (359 6th Avenue, NYC 10012 Tel: […]

Leftover Lessons: "Greek" Lamb with Orzo or Orecchiette

“Greek” Lamb with Orzo “Greek” Lamb with Oricchiette          Amanda (l.) and Merrill (r.) Food 52 is a food ‘community’ headed by Amanda Hesser and Merrill Stubbs.  Amanda is likely most famous from having edited the Essential New York Times Cookbook, the 2010 revision of […]

Turkish Lamb Pita Pizzas adapted from Semsa Denizsel in Food and Wine Magazine

Need I tell you, we didn’t have lamb for Easter.  Instead we had one of our glorious whole, bone-in hams, with a side of Kielbasa.  As much as we enjoyed our feast, I had lamb on my mind when we came back to the city.  […]

Moroccan Lamb Meatballs in Tomato Sauce or "Kefta Mkaouara"

  As much as I would love a true tagine, I’d have to store it in someone else’s NYC kitchen          Not too long ago, I published a recipe for Moroccan Meatballs that was a huge hit.  People wrote about how much they loved the […]

From Montreal’s Joe Beef: A recipe for four hour Lamb for two With Condimint

Jennifer May’s Photo of the Dish My rendition of the dish           There was a time when everyone who visited the south of France came back and immediately went straight to their oven to prepare something called “Seven Hour Gigot of Lamb”.  It was one […]

Parmesan Crusted Rack of Lamb

  New Zealand where there are 9.2 sheep for every human          I’d be hard pressed to remember the last I cooked something this impressive and yet so easy.  I must admit to having approached preparing rack of lamb with a degree of trepidation.  This […]