Bright herbs in a patty of succulent lamb is a perfect meal when fresh herbs are in season.
1⁄2 cup finely diced white onion
3⁄4 tsp. kosher salt, divided
1 small green cabbage (1½ lb.), outer leaves removed
1 1⁄4 cups (7 oz.) ground lamb
½ cup ground lamb liver
½ cup (4 oz) bacon chopped (3 slices)
1⁄3 cup finely chopped Italian parsley leaves
1⁄4 cup finely chopped mint leaves
1 large egg
Preheat the oven to 350°F, and grease a caste iron or casserole dish with fat
Prepare the cabbage leaves:
1- Bring a large pot of salted water to boil over high heat, and prepare a large ice bath.
5-Lift the leaves from the ice bath and drain
Grilled or in the oven, chicken is tender and delicious marinaded with yogurt and spices.
Spring carrots are small, crisp and sweet, perfect for the fermenting jar! No need to cut them, just trim off the top and tip. They become sour and stay super crisp for months. I'm still experimenting and will let you know just how long they stay crisp, but so far they have beat cucumber pickles with crispness.
Lamb is quintessentially spring, although we eat it all year around in our grassy part of the world. This dish is fragrant and delightfully simple. Marinade and freeze your ribs in advance for an easy weeknight meal.