Ideas for Lamb

Cooking Discussions
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Lamb barbacoa recipe links

https://www.seriouseats.com/smoked-lamb-barbacoa-recipe

https://www.denverpost.com/2010/03/09/lamb-barbacoa-in-adobo-with-salsa/amp/

Weekly Menu Planning - September 2025
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I’m making a lamb Korma tonight. The Jaffrey recipe, which includes cardamom, coriander seed, coconut and tumeric, is included above in the Guardian article .

I had already started prepping another lamb Korma prep, that called for cinnamon, nutmeg, cumin, garam masala, ginger, red chili and bay leaf so I’ll stick with that spice combination today .

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I watched Jacques make this the other day, from 2011. This is a newer video. He talks about lots of fat in lamb breast.

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God I love that guy. IMHO, lamb, prolly more than any other meat, really loves to be cooked with the bone and fat in place. For some reason, I get the most flavor out of lamb so long as the bone and fat remain. Aside from ground lamb that I make into burgers, or kabobs, I need that bone/fat flavor. Pepin IS essential.

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Agreed! Ground lamb was a regular meat growing up, not a favorite. I prefer bone-in chops and roasts. More flavor with the fat.

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Did any one mention my favourite Ali Nazik?

I also like hummus topped with lamb mince (nice with some kind of flatbread).

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I love lamb, but one of my most memorable lamb dishes was amazingly simple. It was a rack that had been injected with tangerine liqueur and roasted.

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2025 Not Baked thread -- Doughs, Desserts, Batters, and all the rest
Beans, beans, beans....
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Never thought of lamb chili. Lamb cassoulet but never chili. I might have to try it but not a fan of black beans.

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I often swap beans I like more for whatever a recipe calls for.

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I’m making lamb stew or curry tonight. I haven’t decided which one, yet.

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Simply cinnamon, cumin and tumeric

Cinnamon, coriander, tumeric, saffron, cumin

https://www.bbcgoodfood.com/recipes/persian-lamb-tagine.

Persian/ Iranian recipes
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I am going to try another lamb korma recipe. (I decided against the earlier plan of giouvetsi.)

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Lamb korma, maybe my #1 comfort food.

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I bought a quarter lamb from a local farm this past week.

Last Thu, I made lamb loin chops with oregano, garlic, onion, fresh lemon, and Aleppo pepper. Roasted slow until they reached medium, then broiled for a minute to brown them.

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Independent grocers, delis, and food shops in the [Greater Toronto Area]
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I’m craving korma

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