We eat a lot of things in our house, but lamb is a relatively new dish for me. I first had it a few weeks ago served with pearl couscous and we really enjoyed it.
My husband, in true wilderness man fashion, couldn’t wait to give it another go. To him there is nothing more thrilling than cooking meat over an open fire (and to me there is nothing more delicious than a meal that I don’t have to cook myself, can I get an amen?)
I don’t think that lamb is a very common meat in America, which is surprising; With more than 82,000 family-owned sheep operations in nearly every U.S. state, American Lamb is local and available year round. It’s known for its quality, flavor, and tenderness.
What I like about it is being able to infuse global flavors into it, even when we’re using ingredients as simple as what we find in our backyard. Walking through the garden often inspires our cooking, and this meal was no different. Who can resist pulling fresh beets from the garden?
If you’re looking for a fun dish to try this fall, why not give this a go? Crusted with chunks of garlic and generous amounts of sea salt, the end result is smooth and full of flavor.
Serve it over fresh beats and sliced onion and you’ve got a filling (and nutritious!) meal that’s unrivaled.