Lamb

I’ve used ground lamb a few times here and there, but never have I done a lamb roast before. But they were on sale at the store so I figured I’d give it a try. My quick search came up with this recipe and all the commentators were raving about it. I can see why too! Holy moly, this Jamie Oliver guy knows what he’s talking about. And it was a lot easier than I thought.

The recipe calls for a 2.2lb roast to be cooked for 4 hours. Mine was just over 1lb, and I decided to cook it for 2 hours. It worked perfectly. And the sauce, woah! I was worried with the amount of fresh mint in it that I might not like it, but it was marvelous. I kind of wung it (winged it?) with the smashed vegetables though. They turned out fine. In addition to the potatoes and greens, I added a salad with fresh pomegranates and pears. Delicious!

I definitely want to make this again. Preferably for guests to show this bad boy off.

RECIPES:

Roasted Should of Lamb with Smashed Vegetables and Greens

Greek lamb burgers, shrimp orzo salad, and a side salad.  This was my first time cooking lamb, but not my first time eating it.  I’m a fan!  This was a good recipe, and the tzaziki sauce was great too!  The orzo salad, I think I may have made wrong and put too much mustard in.  Other than that it was pretty tasty.

RECIPES:

Greek Lamb Burgers

Shrimp Orzo Salad

3/4 lb orzo
1 pint grape tomatoes
I cucumber cubed
16 shrimp
Feta cheese
1/4 c dill chopped
1/4 c white wine vinegar
3 Tbp dijon mustard (I’d do only one)
1/2 c olive oil

Cook orzo set aside. Add dill, mustard, and vinegar to blender. With blender still running, slowly add olive oil until fully mixed. Add tomatoes and cucumbers to orzo, add dressing.  Cook shrimp with a little olive oil and salt and pepper.  Add to orzo.  Fold in feta cheese.  I like this served cold.