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.
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.
We were looking for a way to use some beef short ribs we came across this summer. This is
a fragrant filling stew that has become a family favorite! Since the first round we have
made this dish with ox tail and stew meat and they are all equally delicious.