Latin Twist: Lamb

Spring holidays are a time for family, friends, and of course, food. Though we plan with good intentions (waste not, want not), the reality is that we often end up making more than we can eat. Instead of chowing down on the same leftovers until your family threatens to revolt, why not plan a holiday stunner like lamb our Roasted Ancho Lamb? Panela, parsley, orange zest, and fresh cracked pepper brings your ordinary lamb chops to new spiced heights.

Then, use the leftovers, and the flavor profile contained in the original dish, for a Chile Lamb Stew, a comfort food dish in which tender lamb is mixed with carrot, potato, spicy chile and tangy beer create a thick stew bursting with flavor. Or use your excess protein for a killer side: Citrus Lamb Pilaf. This dish works with the sweetness of the left over lamb and adds filling brown rice flavored with stock, root vegetables, and bright orange zest making an ordinary rice meal extraordinary.

Here's to a Happy Easter and a delicious spring!

Roasted Ancho Rack of Lamb

• 2 teaspoons minced parsley
• 1 orange, zested
• 2 tablespoons orange juice
• 2 tablespoons olive oil
• 1/2 teaspoon ancho chile
• 2 tablespoons honey
• 2 tablespoons grated panela
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 8 lamb ribs, about 1 1/2 pounds

Get the full recipe.
 

Citrus Lamb Pilaf

• 1 tablespoon Olive Oil
• 2 cups brown rice
• 1/2 cup carrot, peeled and diced
• 1/2 cup diced onion
• 1/4 cup sliced celery
• 1 orange, zested
• 4 cups vegetable stock
• 1 cup cooked and diced lamb
• 1 teaspoon salt
• 1 teaspoon ground black pepper

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Chile Lamb Stew

• 2 teaspoons Olive Oil
• 2 large carrots, peeled and diced
• 2 large russet potatoes, peeled and diced
• 1 cup vegetable stock
• 1 tablespoon flour
• 1/2 teaspoon chile powder
• 1 cup beer
• 1 teaspoon ground pepper
• 1 teaspoon salt
• 1 cup cooked and diced lamb

Get the full recipe.