Archive of ‘Lamb’ category

Apricot Pine Nut Lamb Meatballs

I don’t know why it’s taken me so long to post this recipe.  I’ve already done it twice–and once was for my very not-Paleo parents.  Huge hit…no big deal or anything.  I love it when that happens.


The apricot is what really makes them something special.  As they bake, the sweet juices from the fruit carmelises and makes a sinfully sweet-and-savory glaze and syrupy sauce on the bottom of the pan.  Both times I made this I’ve gone back to the pan cooling on the stove and spooned apricot goo out of the bottom into my mouth with a big spoon.  So classy.

I’ve been horrible about posting a lot of stuff lately.  My backlog is a little ridiculous but I won’t lie to you.  I’ve been super lazy lately.  I blame the cold.  And random snowstorms in March.  Global warming is a bitch.

I also blame giving up caffeine.  Look, I’m totally sleeping like a baby, which is so awesome and worth the pain, but OMG I’m such a zombie the rest of the day.  A well-rested zombie, but still.  Reading this article was what pushed me over the edge, but I’ve known for a while that the absurd amount of coffee I was drinking on a daily basis was getting bad.  It’s been a cycle my whole adult life…I’ll be cool with 2 or 3 cups in the morning for a while, then I’ll get on this kick where I kill a whole pot (like a normal POT, not one of those wussy 4-cup dealios) in…a couple hours?  Then grab a grande at lunch hour.  And another one after work…still tired.  Then wonder why I can’t sleep.  Alright I won’t bore you…I’ll do an article on its own about this stuff once I get my wits about me.  So, meatballs.

5.0 from 1 reviews
Apricot Pine Nut Lamb Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 lbs Ground Lamb
  • 2 Eggs
  • 1 c Dried Apricots
  • ½ c Pine Nuts
  • 1 t Salt
  • ½ t Allspice
  1. Put the apricots in a food processor and pulse until they are finely chopped. Set Aside.
  2. Put the Pine Nuts into the food processor and pulse until it resembles a coarse meal. Set aside.
  3. In a large bowl, combine all ingredients.
  4. With your hands, mix the ingredients until blended but DO NOT overmix or else the meatballs will be tough.
  5. Shape the mixture into meatballs (golf-ball size for me), and arrange in a greased baking dish.
  6. Bake for 40 minutes at 375 degrees.


facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Pasilla Braised Lamb Shanks

So, OMG, you guys.  I saw this amaze-balls recipe for lamb tacos in a pasilla sauce on Triple D in this gas station diner the other day.  Actually, it might be like last year–my pile recipe notes are a little out of control.  But it doesn’t matter…this dude takes a WHOLE LAMB and slow cooks it under a bunch of banana leaves, then shreds it up real nice and makes tacos out of it.  On puffy hand pressed tortillas.  Holy Crap.


Well, clearly I had to try this for myself.  Except I wasn’t going to cook a whole damn lamb.  In banana leaves.  Or use tortillas.  Well, I WAS going to make coconut flour tortillas…but I got kinda tired.  Whatever, if there’s anything that’ll cure what ails you, it’s a plate of tender, succulent meat soaked to the bone with sweet-and-spicy pasilla sauce…my own recipe of course.  They never give out exact recipes on Triple D, so I’m generally pausing and rewinding like a total creeper trying to figure out if that guy’s handful of chili powder is more of a tablespoon than a teaspoon…or maybe like 2 tablespoons because he looks kinda tall, and tall people have big hands, right?

Pasilla Braised Lamb Shanks
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 large Lamb Shanks
  • 1 c Chicken Stock
  • 1 can Diced Tomatoes
  • 4 Pasilla Chilies
  • 1 t Cinnamon
  • 1 t Salt
  • 1 t Pepper
  • 1 t Chili Powder
  • 4 Garlic Cloves
  1. Heat a Dutch Oven medium high heat.
  2. Add some olive oil,
  3. Cook your lamb skanks on all sides until just browned, then remove from the pot to a plate.
  4. Place all of the remaining ingredients in a blender and pulse until fully liquified.
  5. Add the sauce to the pot and bring to a simmer, then reduce heat to LOW.
  6. Add the lamb shanks to the sauce, rotating to coat evenly.
  7. Cover and braise for 4 hours.


facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather


These were a childhood staple for me…the big, greasy gyros smothered in tzatziki, wrapped in a piping hot pita straight from the oven…oh, the joys of having Greek comfort food right down the road.  My place (yes, I’m claiming it) even served ‘em up with a bucketload of fried zucchini…um, *foodgasm*.  Until they got shut down and turned into a bank.  Sadness.  Only thing is, my folks’ favorite gyro place down on the Rehoboth Beach Boardwalk was pretty bangin’, too…and Boardwalk Fries can’t be beat.  I digress…

What’s really important–and my husband got so frustrated with me over this last night we stopped speaking for like, 4 hours–is the ever-elusive pronunciation of the word, “GYRO.”  I’ll say it my way and request that you not interfere.  Don’t like it?  You don’t eat.  BAM!

OK now to the edible part of this conversation.  This was not a new recipe but the last time I made it I attempted to form the ground lamb into gyro-like strips.  Did not turn out very well…still ungodly delicious, but I was not going to blog a picture of half-formed meat squares that, frankly, just looked like doodoo.  And you know my photography skills suck as it is…so when I say it’s terrible, guys, it’s pretty terrible.  This time I just said the hell with it and made burger patties.  Totally the easiest and best solution…but what I’m really proud of are my plating skillz…just look at the plate BEFORE I added the gyros:

Yeah, I’m seeing Michelin stars in my future.

For this recipe, don’t let the liberal amount of seasoning scare you–that’s what makes the lamb patties taste like they came straight off the Boardwalk.  And!  You MUST mix all of this up with an electric mixer or stand mixer…you need this stuff to be as homogeneous as possible.


(Serves 2-3)

1 lb Ground Lamb

1 Small Onion, diced very fine

2 Garlic Cloves, minced fine

1/2 t Marjoram

1/2 t Thyme

1/2 t Cumin

1 T Coconut Aminos

2 T Extra Virgin Olive Oil

Salt and Pepper to taste


Combine all ingredients in a large bowl.  With an electric beater or stand mixer, beat the mixture until completely homogeneous and the meat has a fine texture.

On a greased baking sheet, form into 4 patties…don’t make them too flat, though.  We want JUICY!!

Bake at 350 degrees for 30-35 minutes.  Serve garnished with fresh slices of tomato, cucumber, and onion.

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Braised Lamb Shanks

Yes, I’m cooking for Ross and Ross alone again this evening.  Only 11 days away from my precious red meat, nut butter, dark chocolate, and vino.  And bacon.  Lots of bacon.  My smoker has been getting dusty all by its lonesome in the pantry.

Speaking of food–on my morning-ly troll through my favorite food blogs, everything I pinned was some kind of baked goods.  Or something with pumpkin.  And chocolate.  You can see where my head’s at.  (I want this, this, this, and this!!)  After this madness is over I’m planning a 21DSD to get the gunk out of my system.  For the last 12 weeks, I’ve drastically cut my fat intake and upped my carb intake.  Granted, I’ve adhered to a Paleo–but I know my body and I do much better on a high-fat, moderate-protein, low-ish carb dealio.  Everyone is different and I encourage you to self-experiment, but having such a high percent of my calories come from carbs (even though it’s mostly sweet potatoes…LOTS of them) really messes with my appetite and gives me wicked cravings for anything and everything sweet.  Of course, keep in mind that my daily caloric intake is pretty low.  HALF of my typical intake before all this started.  Yeah, that’ll do some weird sh*t to you, too.

So, lamb.  I almost knawed my arm off white this was sitting in the oven.  According to Ross, this dish was awesome.  Like, eyes-rolled-into-the-back-of-his-head-awesome.  He might have been faking it, but that’s good enough for me!


4 Lamb Shanks

Salt and Pepper to taste

1/3 c Olive Oil

3 Thick Slices Pastured Bacon, diced

1 T Dried Rosemary

1 t Dried Thyme

6 Garlic Cloves, minced

1 Large Onion, diced

1 c Mushrooms, sliced

1 can Prepared Tomato Sauce (check your labels for sugar and nasty stuff!)

1 1/2 c Veal Stock (chicken stock would be fine, too)


Preheat your oven to 375 degrees.

Heat the olive oil over medium heat in a dutch oven.  Add the bacon and sautee until brown and crisp, then remove and set aside.

Pat dry your lamb shanks and season with salt and pepper.  Add to the oil and cook on all sides until browned (10-15 mins).  Remove and set aside.

To the oil, now add your onion, rosemary, mushrooms, thyme, garlic, and bacon.  Saute until onion is almost translucent, then add the tomato sauce and stock.  Bring to a boil.  Turn off the heat, add the lamb shanks back into the pot and coat with the sauce.

Cover the dutch oven and place in the oven.  Roast for 2.5-3 hours, or until the lamb is fork-tender.


facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Lebanese Lamb Loaf

I will never, ever, ever, EVER post a meatloaf recipe on this blog.  NEVER.  For one, it’s not exactly a complicated recipe and I sincerely doubt I’m cheating anyone out of a good meal.  Google it, you’ll be OK.  For another, my very dear husband has refined his mother’s recipe into such Foodgasmic Meatloaf Perfection that I have absolutely zero desire to make anything else.  And zero desire to share it with the general public.  Sorry, guys.

However!!!  This isn’t your typical meatloaf–it’s a LambLoaf.  With all kinds of fun stuff baked in to give it a distinct and exotic flavor…and a sweet carmelized glaze on top…**SWOON**

Way too exotic for Sunday Supper.  In fact, I made it on a Thursday.  Booyah.

This recipe was actually the result of a few botched attempts at making kibbeh, believe it or not…I mean, kibbeh are just mini stuffed meatloaves and I pretty much said f*ck it and made a big one.  Sometimes, you just need a big block of meat.  Whatever, I was tired.


2 lbs Ground Lamb

1 lb Ground Beef

1/2 c Pine Nuts

1/2 c Dates

1 Sweet Onion, diced

3 Eggs

1 t Cinnamon

1 t Cumin

1 t Allspice

Salt and Pepper to taste


In a food processor, pulse the pine nuts until you’ve got a coarse meal–don’t make them too fine, though, because you want a nice textural diversity in the finished product.  Do the same with the dates so that they are finely diced.

In a large bowl, combine the lamb, beef, onion, eggs, dates, pine nuts, and seasonings.  Press into a large, well greased loaf pan.  (You can also form into a loaf in a large baking dish or pan).

Bake at 350 degrees for 1 hour, 15 minutes or until cooked through.

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Rosemary Lamb Chops w/ Red Wine Reduction

Happy New Years’ Eve Eve!

As I mentioned earlier, I was brainstorming over some grass-fed lamb chops I picked up at Sprouts this morning.  Lamb is one of our favorites and it’s been a while…too long, if you ask me.  Yes, it’s a little on the pricey side, but so worth it.  It’s so flavorful and fatty all on it’s own and it’s no work at all to make a fantastic meal.

I’ve done lamb chops a million and one ways before, and if you’re totally at a loss you can’t go wrong pan-searing them in olive oil with salt and pepper.  However, given the fact that we’re still technically in the holiday season, I felt like going all out.  Although Julia Child doesn’t do it with lamb, she does a great deal of wine reduction sauces with other meats, so I figured why not?  In true Julia Child form, I opted to go the simple route and use plenty of butter and wine.  It came out absolutely delicious…melt-in-your-mouth tender and some terrific flavor in the sauce.  (There is a wonderful looking Cooked Wine Marinade on page 341 of Mastering the Art of French Cooking especially for lamb, but the methods I used for this recipe are loosely adapted from her Bercy Sauce on page 294)

2 Lamb Chops, about 8 oz each
3 T Butter
Salt and Pepper to taste
2 T Rosemary
About 1 c. Dry Red Wine

Allow the lamb chops to come to room temperature and season with salt, pepper, and rosemary.  Melt 2 T butter in a skillet over medium-high heat.  Sear the chops on the skillet for about 3 minutes per side (I like mine rare, so 4 minutes would work for a more medium-rare to medium quality).  Remove the lamb and cover with foil.

For the sauce, add 1 T butter to the drippings.  When the butter has melted, add the red wine and allow it to reduce and thicken slightly.  Remove from heat and serve with the lamb.

On the side, I made some Garlic Roasted Brussels Sprouts.

Today has been a busy one.  The Man and I got the car unpacked, gifts put away, Goodwill boxes filled, and more wedding invites out.  The house almost looks like grown-ups live here ;)

I also took The Husky on a well-deserved run for both of us.  Poor baby was cooped up with us on the long car ride to and from Virginia, and for a pup who was literally born to run, it was pure torture.  For me, it definitely shook some rust off.  I got two workouts in over the eight days we were gone, and even though I like to take vacations like this as a natural rest period, I needed it in a bad way.  We only went about 3.5 miles at a pretty slow pace–about 8:30/mi–but we both felt wonderful afterwards.

Sleepy puppy…and a kitty who thinks her tail is a toy…
See you tomorrow with some New Years Eve party ideas!
facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Weekend Recap

Saturday and Sunday nights’ dinners both turned out smashingly and I wanted to take a chance to share them here.

Saturday was a busy one, but it’s still a weekend so there’s the need to make dinnertime feel “special,” so I grabbed a couple bottles of wine (never had anything by Middle Sister before, but their Cab Sav is cheap and did the trick!) and rolled out a MEATZA…with a twist.

We were out of tomato sauce but I had a jar of pesto I’ve been hoarding for a while.

The result was FOODGASMIC:

Pesto-Mozzarella MEATZA
2 lbs. ground beef
2 eggs
1T rosemary
1 t each dried oregano, basil, and thyme
salt and pepper
About 1/4 c pesto
2 c shredded mozzarella (fresh, no Sargento BS here!)
Handful shredded Parmesano Reggiano
1 onion, sliced
1 c sliced mushrooms
Mix beef, eggs, and spices.  Spread on a cookie sheet and bake for 10 mins at 450.  Drain excess runnoff and pat the surface dry.  Spread liberally with pesto.  Top with mozz, parm, and veggies.  Broil for 5-7 mins (I like my veggies a little crispy, so I added a little more time under the broiler).

I still have a breakfast MEATZA in the works.  Stay tuned!

Sunday night was my opportunity at last to make the Primal Moussaka I’d put on last week’s meal plan and failed to procure the eggplant…oops.

This one is a little time consuming but it’s SO worth it.  I went to college in New York where the Greek diner is a weekend staple, so I loves me some moussaka!  (Only this one doesn’t use a flour based bechamel that would probably leave me a slave to the toilet for a solid 48 hours).

I tweaked this a little bit from the one over at Mark’s Daily Apple, and it was a HUGE success :)

Primal Moussaka
1 large eggplant
2 cans diced tomatoes
1 onion, finely chopped
1 lb ground meat (I used beef)
1/4 t ground cinnamon
1 t garam masala
1t dillweed
Salt and pepper to taste
Cut the eggplant into 1/4 inch slices and set aside.  Brown the meat, onions, and spices in a skillet with some olive oil.  Puree the tomatoes and add to the meat.  Simmer over medium heat for about 30 mins until thick like a tomato sauce.
3 eggs
1 cup Greek yogurt
1/8 t nutmeg
1/4 c Parmesan cheese
Additional Parmesan for topping
Beat all ingredients together with a whisk or electric mixer.
To assemble the moussaka, grease a 2-2.5qt dish (I used a 2qt and almost had some spillage) with olive oil.  Layer slices of eggplant along the bottom, then top with half the tomato/meat sauce, then add another layer of eggplant, then more meat sauce, then one final layer of eggplant.  Pour the egg/yogurt mix and top with additional parm.  Bake at 350 for 45 mins.  Let stand for about 15 mins befor cutting.
Delish!  I’ve got some more science-y posts in the works, so GET EXCITED!  Also should get some better workouts up, too.  We’re running a 5k this weekend and are trying to train responsibly with shorter runs and some sprint work this week.  Stay tuned!
facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather