I mentioned earlier that lamb is my new favorite meat. As you'd expect, I was super excited to try this stuffed lamb recipe with bonus feta, spinach, and pine nuts. And let's not forget about that crazy pomegranate molasses!
Did you get a look at that gorgeous lamb saddle from our favorite butcher? It only cost $80! It really was a nice piece of meat, even if the butcher did cut it into four pieces that we later had to figure out how to roll up and tie together.
That mystery seasoning that you probably can't see because the picture is too small is sumac. I had to go to a dedicated spice shop to find it and it's flavor is really hard to describe so I'll just say...weird, but good.
How can you go wrong by wilting spinach with onions and garlic and adding pine nuts and then a mountain of feta cheese? I could have made a meal out of the stuffing alone.
But since we had bought all that lamb, we decided to go ahead and stuff it. After a lot of careful rolling and squeezing, we ended up with what I can only describe as a very hefty lamb sandwich. Nommmz.
The lamb sandwich went into the pot for some browning, and then the oven to finish cooking.
It came out looking like this:
We made a refreshing yogurt and cucumber dressing while the lamb rested and did - quite possibly - our best zesting ever.
This was a triumph.
Did you get a look at that gorgeous lamb saddle from our favorite butcher? It only cost $80! It really was a nice piece of meat, even if the butcher did cut it into four pieces that we later had to figure out how to roll up and tie together.
That mystery seasoning that you probably can't see because the picture is too small is sumac. I had to go to a dedicated spice shop to find it and it's flavor is really hard to describe so I'll just say...weird, but good.
How can you go wrong by wilting spinach with onions and garlic and adding pine nuts and then a mountain of feta cheese? I could have made a meal out of the stuffing alone.
But since we had bought all that lamb, we decided to go ahead and stuff it. After a lot of careful rolling and squeezing, we ended up with what I can only describe as a very hefty lamb sandwich. Nommmz.
The lamb sandwich went into the pot for some browning, and then the oven to finish cooking.
It came out looking like this:
We made a refreshing yogurt and cucumber dressing while the lamb rested and did - quite possibly - our best zesting ever.
This was a triumph.
Not Baaaaaaaahed :-)
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