For those of you who have followed Minced for a while now, you know about my obsession with lamb. Perhaps you spent an afternoon on my recipe for lamb ragu, found comfort in a bowl of North African lamb stew, or pulled out all the stops with herb-roasted rack of lamb. If you haven’t succumbed to lamb yet (such resistance!) then I offer up this recipe as a bit of enticement.
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Tagged Food, Football Favorite, Grilling, Lamb, Quick and Easy, Snacks
For weeks, my husband and I talked about what we were going to eat for Easter. He was excited for a traditional Easter dinner and I was thrilled to cook for fun and not for an upcoming class or dinner. We were counting down the days.
And then I got a call to do a last-minute dinner party this week . My client wanted to host a Mexican-themed dinner party and with only days to plan, I sadly told North that we would have to postpone Easter dinner for a later date. Rather than spring greens and tender lamb, we would be eating chicken barbacoa, borracho beans, and Mexican rice on Easter Sunday.
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As promised, here is the lamb ragu recipe for the homemade tagliatelle that I wrote about earlier this week. Hopefully you’ve made your pasta and you’ve just been tapping your fingers as you’ve waited on me to give you the recipe for the sauce. Well, wait no longer…
Traditionally, ground beef or pork is the meat in a ragu or Bolognese sauce. However, I just couldn’t resist substituting ground lamb. For those who read Minced regularly, you’ve heard me lust after lamb before. For those who don’t know about my lamb obsession, it’s one of my favorite meats. In this ragu, it provides depth and an earthiness that frankly makes me want to swoon. It is very, very good.
Lamb. I crave it. It’s musky aroma and gamey taste drives me crazy. If I had my way, I would splurge on it every night. Grilled on kebabs, simmered in a stew, or roasted with mustard and herbs, it’s always delicious and never boring. It has personality and plays well with robust spices, fragrant herbs, and big flavored vegetables. Delicious on its own, lamb also lets the cook have a little fun.
Which is why I love this North African Lamb Stew. It’s fun to make. It has diverse ingredients, smells awesome when it’s cooking, and tastes so good that second helpings won’t be enough. It’s exotic comfort food that is just as perfect for eating on the couch on a cold rainy night as it for serving at a Saturday dinner party with friends. And, sealing the deal, it freezes well.
