Lamb

Let’s kick off this week with a simple dish that features one of Spring’s finest cuts of meat: lamb. As an “appetizer” for our Moroccan Feast, we decided to begin with something light.  Which in my world translates into a lamb stew cooked in orange juice, mint, and a bevy of other spices.  Served, of course, with a cool cucumber and yogurt salad.  It’s a palette cleanser fit for vikings. The trick, to making the lamb as succulent as it sounds, lies in two key steps: (1) marination and (2) slow cooking.  So this recipe does take patience, but little [...]