Lamb is a meat that will be appearing on tables a lot in the next few weeks. Here & Now resident chef Kathy Gunst joins host Jeremy Hobson with three recipes.
These simple, aromatic lamb meatballs are served on top of spiced yogurt and then, if you like, dusted with toasted walnuts. This would make a great first course or main course, accompanied by a green salad and warm pita bread.
The Yogurt Sauce
Rack of lamb is perfect holiday food — simple, elegant and hard to mess up. Here the crust for the lamb is made from salty, crunchy pistachio nuts, mixed with garlic, fresh rosemary and thyme, and the lamb is surrounded with cherry tomatoes.
You can season the meat and pat the crust on top ahead of time and simply pop the meat in the oven about 45 minutes before you’re ready to eat. Serve with roasted potatoes and a good salad.
If you’re serving a large crowd you can buy two or three racks, but you’ll need to increase the roasting time by at least 5 to 10 minutes. Serves 2 to 4.
The Pistachio-Garlic-Herb Crust
The Lamb And Tomatoes
Lamb shoulder is one of the most forgiving cuts of meat imaginable. Here it is slowly braised with lots of garlic, fresh herbs, lemon zest and wine until it is fork tender. Serve with potatoes or pasta to soak up all those lovely juices.
This lamb dish is also great with sauteed spinach. Serves 6.
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