Spring Lamb Try protein-rich lamb for a naturally tender and flavorful take on dinner BY MOLLY STEVENS
W
e often think of roast lamb when planning springtime feasts and celebrations, but this delicious and nutritious meat is also worth considering for regular weeknight meals anytime of year. For starters, lamb is so naturally tender and flavorful that it takes only a little tinkering and coaxing to transform it into delectable dishes—simply season with salt and pepper and toss it in a skillet or into the oven. That said, the sweet, almost herbal taste of lamb pairs wonderfully with a range of flavorings from around the globe, making it adaptable to almost any preparation. From a health
standpoint, lamb is nutrient dense, notably high in B vitamins, zinc, niacin and heart-healthy unsaturated fats. Additionally, lamb is produced in every state in this country—much of it grass-fed—so fresh, local lamb is increasingly available. If lamb is not already a part of your regular cooking repertoire, here are five recipes using various cuts to give you a head start, including spice-marinated kebabs, Greek-inspired pita sandwiches, broiled chops with a fresh salsa, an elegant little roast and succulent slow-cooked shanks. Now that ought to get your juices flowing!
PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS
28 real food spring 2022
