i luv lamb

Browning first is always good - develops richer flavor. Simmering in a slow oven = A+++

probably too late, but the recipe that ed posted on ile for mutton is amazing. basically, you brown the meat then simmer with chopped beets, carrots, onion, garlic, and rosemary in a bottle of red wine and some stock if more liquid is necessary.

ah. it's too late, but i did something similar with guinness. the broth is thick and flavorful so far but i haven't tasted any of the lamb.

i'm making apple crisp too!

lindsay: i usually cook lamb in a tagine, b/c i am a sucker for moroccan flavors. this gourmet magazine recipe was my introduction to tagines, but it isn't by any means authoritative, nor my go-to. usually i will add lime to tagines to help provide a bit of the american acidity i crave.

i also like to steam lamb in really strong tea -- lapsang souchong -- maybe with some bergamot, star anise and pomegranate seeds for color -- and then serve it chilled and thin-sliced with cabbage.

take a leg shank, marinate it and slow-cook it in harissa (+ some yogurt) then dutch oven it for a few hours. during the last hour of cooking, throw in some pearl onions and zucchini

any lamb is great the next day with
muhamarra.

those all sound amazing, remy! i have a bunch of ground lamb left, any ideas what to do with that?

muhamarra is so delicious.

i made shepherd's pie the other week with the ground lamb we had in the freezer. i based it on nigel slater's recipe for cottage pie, which i can type up here for you if you'd like (assuming i didn't accidentally throw out the slip of paper i have it written on).

a lamb chop and a artichoke is one of my favoritest combos ever - i even taked a picture of it once

http://i21.tinypic.com/f4mp74.jpg

the payoff come when you dip the last few bites of lamb into the now artichoke infused melted butter

omg im so hungry right now

my lamb chop was america shaped

beautiful picture!

lauren, i'll have stew left over for days and days so no hurry on the recipe

Ground lamb works well as a tagine, just doesn't have to be cooked as long and wants a little more liquid. Yummy stuffed in a pita or with couscous.

Lamb chops lamb chops lamb chops on a really hot grill/grillpan/whatever: I'm not sure there's any meat that takes to direct heat as well. Oh man the charred fat mmmmmmmmmmm.

I have a great recipe from Barbados for minced lamb spiced with cinammon, layered with rice and aubergines in a deep pot and stuck in the oven for 45 mins or so. It's ever so simple and very tasty.