Pantry essentials for lamb

Hello friends,

One of the things that I love most about lamb is the versatility. Stews, braises, chops, roasts, kebabs, shepherd’s pie….the list goes on and on.

When you get ready to cook up some Lucky Dog Farm lamb, there are some pantry staples that will make your culinary adventures much more wide ranging.

Salt and pepper are a must, of course, and good olive oil.

Want a Mediterranean flair? Rosemary, thyme, oregano, bay leaves, garlic. Lemons or lemon juice too. You can make a marvelous rub by combining any or all of these herbs with some salt and pepper and lemon juice. Rub it into the roast or rack of lamb and refrigerate overnight or for the day.

Feel like capturing the flavors of a tagine? Think sweeter herbs like coriander, cinnamon, nutmeg, paprika. These go really well with apricots, raisins, chickpeas in Middle-Eastern themed dishes.

Sumac berries and harissa powder or paste (yes, really! Easy to find online, and at bigger markets.) are also important in Middle-Eastern dishes, but you can find work-arounds and substitutions. I keep them on hand because I cook a lot of lamb and I want authentic flavor.

That’s a baker’s dozen of basic spices, most of which I’ll bet you already have.

Which ones are your go-to’s when you’re cooking up some Lucky Dog farm lamb? Let me know, and as always, send me any questions you have. I love to hear from you!

Find your favorite cuts HERE.

Happy cooking, Farmer Judith