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Lamb Hash

When Dayton was growing up on the ranch here in the San Francisco East Bay his mom often prepared a simple and flavorful hash from the leftovers of boiled dinners that consisted of short ribs and vegetables including potatoes and carrots.  His folks had lived throught the years of the Great Depression so nothing was ever […]

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Oven Roasted Lamb Sandwich with Goat Cheese and Caramelized Red Onions on Green Olive Bread

Leftover oven roasted leg o’ lamb can be showcased in a variety of ways.  In the previous post the boneless leg was roasted Portuguese style then sliced and served, napped with a velvety butter sauce.  Following that meal leftovers were abundant since there were but two of us at the table.  I had mentioned that […]

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Oven Roasted Boneless Leg o’ Lamb with Pancetta and Fresh Mint

One of my favorite meals on the lunch menu of Dayton’s restaurant was a sandwich comprised of thinly sliced roast lamb, caramelized red onions and tangy goat cheese sandwiched between two slices of house-baked green olive bread… my mouth waters to this day just thinking about it!  This wonderful sandwich affirmed that lamb is more versatile […]

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Moroccan Lamb Stew

World War II had engulfed Europe, reaching all the way to Rick Blaine’s Cafe Americaine in French-held Morocco.  The Nazis had overrun France and were heading into its unoccupied possessions in Africa with many people trying to escape by way of Casablanca.  Casablanca, a cinematic masterpiece that has stood the test of time, is not only […]

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Goat Cheese Stuffed Lamb Burgers

Beef, pork and poultry were not only a source of income to support our large farm family in southern Minnesota but also a souce of daily sustenance.  The cattle provided rich whole milk and cream as well as succulent roasts and steaks for the numerous steak frys we enjoyed so often during the summer months in […]

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