The Year of the Lamb

According to the Chinese zodiac, 2014 is the year of the horse; in my house, it will be the year of the lamb. It’s funny, because I was idly reading through a Chinese zodiac prediction for myself (born in the year of the Dog, 1982) and it said I should eat less meat in the coming year. Well, that’s not going to happen, because it’s already been decided. In 2014, I am writing my first cookbook — To Serve Lamb.

I will be launching a crowd-funding campaign, complete with rewards packages for my contributors, very soon. Until then, please enjoy some of my favorite lamb recipes that I have made in recent months, which I hope will begin to get you as excited about my upcoming cookbook as I am!


Lamb Burgers with Curried Mint & Garlic Aioli

  • 1 lb ground lamb
  • 8 cloves garlic, minced
  • 1/2 c mint leaves (no stems)
  • 1 c. mayonnaise
  • olive oil
  • 1 tbsp curry powder
  • salt and pepper to taste
  • 3-4 bulky rolls
  • Boston lettuce and red onion to garnish

In a bowl, mix together ground lamb with approximately half of the minced garlic and form into patties. Cook patties in a skillet until browned on both sides and desired doneness has been reached. In a small food processor, combine mayo, mint, curry powder and remaining garlic. Process until smooth, adding olive oil to thin until easily spreadable. Serve burgers on bulky rolls with aioli, lettuce and red onion slices.


Lamb Curry

  • 1 can fire-roasted diced tomatoes
  • 1 can tomato soup
  • 1 can coconut milk
  • curry powder to taste
  • 2 potatoes, cooked and diced
  • 1 lb leftover lamb (or chicken or whatever meat you would like.)
  • 1 c golden raisins
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 4 tbsp butter

In a large saucepan, melt butter and soften onions and garlic. Add soup, tomatoes and coconut milk, then curry powder. Stir well before adding potatoes, lamb and raisins. Turn down to low and simmer until potatoes begin to break down and thicken sauce, and raisins are plump. Serve over rice.

Lamb Gyro with Tzatziki Sauce

  • pita bread
  • chopped lettuce and tomatoes
  • thinly sliced red onion

For the meat:

  • 1 butterflied lamb leg
  • 1 cup chopped fresh herbs (garlic, oregano, mint and rosemary)
  • olive oil
  • salt and pepper

Preheat oven to 425°F. Cut butterflied leg roast to stretch out on a foil-lined cookie sheet. Smear liberally with chopped herbs, drizzle with olive oil, and season with salt and pepper. Roast approximately 30 minutes and slice very thinly.

For the tzatziki sauce:

  • 1 large cucumber, seeded
  • 1 c. Greek yogurt
  • 1 handful each fresh dill and mint
  • 4 cloves garlic
  • juice of 1 lemon
  • salt and pepper to taste

In a food processor, combine all ingredients. Spoon generously over assembled gyro — pita, topped with thinly sliced lamb and fresh lettuce, tomato and onion.

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Fia Fortune

About Fia Fortune

Fia Fortune is a home cook who enjoys gardening, creating recipes for her two blogs, cooking for herself and her boyfriend, and trying to keep up with their blended family of four cats.