I’ve been on a lamb and Greek food bender lately, partly fueled by a couple of visits to Taverna Ouzo in Monroe.
First we have sliced lamb cutlets (from the shoulder I think) that I found at McCaffrey’s. I dusted them with za’atar and grilled them in my ridged grill pan on the stovetop, being sure they were still pink in the middle. On the side I have some steamed greenbeans (I also tossed them in the pan I had cooked the lamb in before transfering to plate), and that quinoa with diced zucchini and sweet potato from Trader Joe’s I like so much. Note the lemon for squeezing over the lamb; we don’t do that much in this country, but I like a squeeze of lemon with rich grilled meats, not just fish.
Next we have a lamb stew with fingerling potatoes. I found the the lamb at Whole Foods, locally raised I believe, and it made a tasty stew. I threw it together with what I had on hand, riffing off a recipe (for lamb shanks really) from food52.com. Red wine, a little Glace d’Agneau I had in the cupboard, a squirt of tomato paste from a tube and a squirt of anchovy paste, too. It turned out surprisingly well, considering all the subsitutions I made.