Friday, July 23, 2010

Lean Ground Lamb


For the next few weeks: We will have lean grass-finished ground lamb at the Moganton and Conover Farmer's Markets on Saturday from 8-12 for the next few weeks. Don't miss it! We have it at these markets (and maybe Wednesdays at Hickory) until supplies last. Try a lamb burgers- mix lamb 50%/50% with ground beef or pork! Remember, this lamb is very lean, please don't overcook it!

Try these Turkish lamb kabobs! William and I spent a wonderful time together in Turkey several years ago. I fell in love with Turkish cooking and Turkish architecture during our travels and the successive weeks I spent traveling solo. Turkish spices blend so well with lamb, tomatoes, and cucumbers.

Turkish lamb kabobs (or koftas)

2 tblsp. water
3 tblsp. butter, softened or melted
3 cloves garlic
2 tblsp cilantro, finely chopped
2 tblsp parsley, finely chopped
2 tblsp paprika
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 1/4 tsp. ground cinnamon
3/4 tsp. cayenne pepper
1 1/4 tsp. salt
1/2 tsp. ground black pepper

2 lbs. ground lamb

Combine all ingredients in a large bowl, and mix well. Shape into approx. 16 oblong "sausages" 1 1/2 inch by 3 1/2 inches and press around metal skewers. Grill or broil, 3 to4 minutes on each side, until just cooked through. Remove from heat.

Sometimes, instead of using skewers I use a small slotted grill rack from a Dutch oven and place this on the grill so the kabobs don't fall through. If using your broiler, remember to place a catch pan under the rack to catch drippings.

Serve each portion on the skewer with grilled pita bread, cacik (Turkish version of Tzatziki yoghurt sauce), salted tomatoes wedges. Cacik recipe

Oh how wonderful! Petunia runs with joy!


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