A popular Turkish kebab is made from ground lamb. This version is based on a recipe in Turkish Delights. I found that it did not stick together well on our Turkish skewers, so I grilled it with out them. It had a tendency to stick to the grill. Possibly I should have chopped it more Read More …
Hummus can be more than a dip eaten by itself with bread. This recipe illustrates this point and is adapted from On the Hummus Route: A Journey Between Cities, People, and Dreams. It combines an Aleppo-style hummus with pan-fried lamb seasoned with Aleppo pepper. It made a nice main course last night with fresh pitas. Read More …
A recipe appeared in Saveur magazine in 2016 from the Mikla restaurant in Istanbul which had lamb shanks in a red wine sauce accompanied by a béchamel sauce with roasted eggplant. I made this dish last night as shown in the photograph. My conclusion was that the lamb shanks in the wine sauce was very Read More …
Popular in the colonial era, making hams from a leg of lamb fell out of favor, so much that I had never heard of such a thing. An article in NPR discussed a revival of lamb ham, and mentioned that the well-known Edwards Smokehouse in Surrey has started making country hams from lamb. This Read More …
One of the first cookbooks we acquired was Mireille Johnston’s The Cuisine of the Sun about Provencal cooking. This posting is an adaptation of a recipe from this book which we have made over and over again over the years. One of the key ideas in the recipe is to cut slits in the lamb Read More …
Carol spent part of her childhood in Turkey when her father was in the army, and shish-kebab is definitely one of her good food memories. One of Carol’s nephews was over for dinner twice recently and got shish-kebab both times, the second time as a specific request. Readers of GreasyLittleBirds have come to Read More …