Fried fresh-picked okra by Erythrosine

Okra (from the farmer's market or someone's garden: it should be tender, not hard, and the pods should be picked before they get more than about three inches long)
cornmeal
salt
pepper
coconut oil

Slice the okra about 1/4" to 1/2" thick, then stir it with cornmeal which you have seasoned with salt and freshly ground pepper. Heat a good thick frying pan on the stove until hot, add coconut oil to the pan, then fry the okra until browned and tender, about ten minutes. Don't waste this on the kids.

Lamb by Vinca Minor

I make curried lamb with fruit (you can use the same recipe you'd use for chicken curry, going for max intensity on the spices, then add apples, peaches, raisins and pineapples), served over rice. I also like Greek varieties of lamb dishes. An easy roast lamb which is also good on the barbecue is sprinkled with salt, pepper, garlic, basil, oregano and lemon pepper. I don't trim the fat at all before cooking. It crisps up nicely and unbrowned excess can be trimmed off easily after cooking if you prefer. If I'm roasting it I put it over carrots, potatoes and onions in chicken broth. I prefer medium rare lamb but RB like his well done. If I'm favoring his tastes I'll cook until the lamb is well done but tender and make a luscious brown gravy out of the pan juices.

Feta Stuffed Lamb Burgers by PaganMama

1 pound ground lamb

1/4 cup finely minced cilantro

3 tablespoons minced fresh mint leaves

1/4 cup finely minced or coarsely grated red onion

1 teaspoon Thai red chile sauce

1/2 teaspoon ground cumin

1/2 teaspoon dried crumbled oregano

3/4 cup crumbled feta cheese

Sautéed peppers and onions (recipe follows)


Combine lamb, cilantro, mint, onion, chile sauce, cumin and oregano in a bowl.

Form meat into 8 thin patties, about 3/8-inch thick. Place an equal amount of feta cheese on half of the patties. Cover the stuffing with the remaining patties. Seal the edges by pressing them together with your fingers. Refrigerate.

Preheat grill to medium-high. Grill the patties uncovered for about 2 1/2 to 3 1/2 minutes per side for charcoal grills, flipping once, until internal temperature reaches 160 F. (For gas grills, cook covered for 3 1/2 to 4 1/2 minutes per side).
Serve on small hamburger buns with sautéed peppers and onions.

Lamb Tips by LotusGal

I love lamb and agree that chops, medium-rare, with a little salt, olive oil, pepper, garlic and rosemary is a simple and great way to go. We usually bake them in the oven, at a high-ish temp, I think maybe 425 or so, but everyone's oven varies.

And seconding Indian recipes for lamb. We have a great cookbook, Classic Indian Cooking, by Julie Sahni—in it, particularly with things like cutting up a leg of lamb for stew, she emphasizes really getting rid of all the fat, b/c that eliminates a large part of the gaminess. We had always been sort of half-ass about that sort of thing, since I don't mind that flavor, but once we followed that instruction, it made for some amazingly non-gamy, clean-tasting lamb, helped I'm sure by the tasty spices the lamb ends up stewing in.

Lamb Recipes by Bookseller

Mads, I, too, like lamb best grilled, but if you don't want to go that route, there's a lovely classic French dish called navarin prantanier, that's basically a light stew of lamb with spring vegetables -- new potatoes or tiny turnips, peas, baby carrots, asparagus or green beans -- and herbs.

Chinese Muslims cook a lot with lamb; if you like Chinese food, try subbing lamb for beef in a stir-fry, maybe upping the scallions and ginger.

Middle Eastern-style lamb, with a salad and tahini, is wonderful, as is something like a lamb biryani. Actually, if you like Indian food, it's the home of lamb dishes, since the Muslim/Hindu combo means that both pork and beef are often avoided. Caribbean and Latin American recipes (look for "cabrito") are also muy plentiful, though often spicy (the Carib ones, at least), which might not do your tum any good.

Lamb Tips by MollyDunlop

Maddie, since you're in Canada you should be able to get New Zealand lamb, which is grass-fed and tastes much better, to my palate, than North American lamb. Also, if you can get ground lamb, it makes an excellent burger if you mix in a little chopped green onion and some cumin.

Lamb by Bluewish

Maddie, my favorite way to prepare lamb is to simply cut boneless leg of lamb into cubes and marinate it in olive oil and lots of garlic...a little rosemary adds a nice flavor too. Then just broil it or grill it until slightly pink inside (6 minutes per side?). Baby lamb chops can use this marinade too...less cooking time though, if they're thin.

Lamb Chops by GreenJ

Madeleine, are you talking lamb chops or a leg of lamb? If you're grilling, a really simple thing to do is rub the chops with olive oil, rosemary, crushed garlic, salt and pepper and let them sit for a couple hours before grilling.

Pasta Sauce by zollydog

It's just ancho chile+parsley+black olives pesto -- you toss angel hair in it, sautee cherry tomatoes until they're on the verge of popping and toss them on top, and have parm on the side. The exploding hot tomatoes really make it.

Stewed Zucchini and Stuffed Zucchini by Alecto the Night Owl

Take a large skillet or Dutch oven with straightish sides and brown and an onion and garlic in some olive oil. Add basil and other Italianish herbs. Once the onions are clear, layer a layer of zucchini, a layer of tomato slices, a layer of onions and a layer of mushrooms as desired. Sprinkle the tomato layer with a nice thick coating of a good parmesan or romano. The sharper the better. Build layers to the top of the skillet, or about 4" in the Dutch oven. Cover and simmer until the zucc is squishy. Serve over pasta, this is good with a nice whole wheat angel hair. It's a good use for those huge zucc's.

Have you ever stuffed a zucc and baked it? Ground lamb, rice, Middle Eastern spicing. Cut the stem end off and gut it like a pumpkin. I cooked the rice and meat mix about half way before I stuffed it. I think I do 325° for about an hour or until the zucc is squishy when you poke it.