Tag Archives: lamb recipe

Greek Lamb Fricassee — A Perfect Dish For These Times

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Romaine lettuce gets cooked in this braised lamb dish.
Romaine lettuce gets cooked in this braised lamb dish.

These days, has lettuce left you downright skittish?

With the ongoing cyclospora outbreak, who can blame people for swearing off lettuces of all kinds?

However, there are actions you can take to minimize risks: Buy whole heads (particularly from local farmers at your farmers market), discard outer leaves, trim off any damaged or discolored areas, and wash and rinse leaves well.

Another great option? Cook your lettuce.

Indeed, heating it to at least 158°F will do the trick to keep you safe.

That’s one reason why this recipe for “Greek Lamb Fricassee” is your friend.

The other reason? It’s absolutely delicious, what with its tender pieces of lamb cooked in a citrusy, herbaceous sauce fortified with chopped romaine whose leaves turn naturally sweet and tender.

The recipe is from “Hungry Happens Mediterranean” (Clarkson Potter, 2025), of which I received a review copy.

It was written by Stella Drivas, a recipe developer, photographer, and creator of the website, Hungry Happens. The daughter of Greek immigrants, she makes her home on Long Island.

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The Lamb Dish You Crave On A Cold Night

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Lamb shoulder braised with tomatoes and garnished with bodacious burrata.
Lamb shoulder braised with tomatoes and garnished with bodacious burrata.

How can one possibly make low and slow-braised, fall-apart tender lamb any better?

Try topping it with a big ol’ ball of burrata, that’s how.

You’ve probably enjoyed many a meaty stew or ragu dolloped with creamy ricotta. But when you swap that out for voluptuous burrata whose luscious creamy center spills out to add dreamy, milky sweetness to anything it touches, you’ve just about attained nirvana.

“Braised Lamb with Burrata and Herb Oil” is that dish.

It’s from “Okanagan Eats” (Figure 1), of which I received a review copy. A collection of recipes from British Columbia’s Wine Country, it was written by Dawn Postnikoff, co-founder of Edible Vancouver Island; and Joanne Sasvari, a food writer and Canadian Wine Scholar.

Learn about this fertile region, which comprises three valleys, two river valleys, and the Okanagan Valley.

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Armenian Pizza — Why Don’tcha?

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Get a taste of Armenian pizza -- topped with a flavorful lamb-tomato mixture.
Get a taste of Armenian pizza — topped with a flavorful lamb-tomato mixture.

When California’s shelter-in-place mandate first went into effect during this pandemic, my husband peered into the fridge and cupboards with increasing anxiousness.

Like a good wife, I merely patted him on the shoulder reassuringly and said, “I got this.”

And I did.

As I told him, even if all we had was flour and water, we would still be fine. Because if bread is the staff of life, then flour is life, itself.

After all, that’s all you need to make some basic flat breads, sourdough, dumplings, pasta, and pancakes.

Throw in eggs and some oil, and you really have it made.

And of course, at this point, we still had plenty more than that.

That’s why I thought it the perfect time to try my hand at “Lahmajo,” otherwise known as Armenian pizza. I mean, how good does that sound, right?

It’s from the marvelous cookbook, “Lavash: The Bread That Launched 1,000 Meals, Plus Salads, Stews, and Other Recipes From Armenia” (Chronicle Books, 2019) by San Francisco cookbook author Kate Leahy, San Francisco photographer John Lee, and Los Angeles chef and recipe writer Ara Zada.

The book, of which I received a review copy, is the perfect escape now, too, because it transports you through words, photos and dishes to Armenia, a tiny country in the mountain Caucus region between Asia and Europe.

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Can’t Get Enough of Lamb Meatloaf with Mushroom Pan Gravy

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The meatloaf of your dreams.

The meatloaf of your dreams.

 

After making and eating plenty of meatloaf over the years, I can unequivocally declare that this is definitely one of the very best.

“Lamb Meatloaf with Mushroom Pan Gravy” is from the new cookbook, “Poole’s: Recipes and Stories From A Modern Diner” (Ten Speed Press), of which I received a review copy, by Chef Ashley Christensen.

Her Poole’s Diner in Raleigh, NC is all about comfort food — done with craft and skill. This is the kind of food you never tire of because it’s delicious and just makes you feel better — inside and out.

PoolesBook

Of course, being a James Beard Award-winning chef, Christensen’s dishes often redefine diner food, stretching the boundaries, but still in keeping with its inherent warm soulfulness. There’s everything from “Cornbread Crab Cakes” to “Grits with Roasted Pumpkin, Aged Maple Syrup and Crispy Peptias” to “Jacked Up Devil’s Food Trifle.”

What makes her meatloaf so spectacular?

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