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
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.
This recipe has the lovely Greek influence of fresh or freshly dried oregano which is just bursting forth with the spring rains. I have been marinading the lamb overnight before grilling it so that the flavors are wonderfully blended. Arm steaks are not the most tender cut but have an amazing flavor and a little piece of marrow that makes eating perfect!