Lamb Tacos with Many Sauces


There are two types of people; those who LOVE lamb and those who just aren’t fans. We LOVE lamb. It pairs great with all these kind of mediterranean/middle eastern flavors.

  • 1/2 large white onion
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 pat butter
  • 1 lb ground lamb
  • sprinkle cumin (optional)
  • 1/4 tsp red pepper flakes
  • 1 can (14 oz) fire roasted diced tomatoes
  • salt/pepper to taste

to serve:

  • tortillas
  • 1/2 cup crumbled feta or other cheese of your choice
  • lettuce

sauces (optional but highly recommended) :

  1. in a large skillet over medium-high heat, melt butter and olive oil
  2. dice onion and mince garlic and add to the skillet, sauté
  3. then add the lamb and let it brown on the bottom before turning
  4. add in cumin and red pepper flakes
  5. once it’s all pretty evenly browned, add the tomatoes and turn it down to a simmer for 30ish minutes to let flavors develop, then turn the heat really low for another 15 minutes

© 2016, domenicadreamsofcalamari. All rights reserved.

Icelandic Lamb Loin Chop Roast


IMG_3395I love lamb. And you should too even if you don’t eat meat. According to the butcher at WFs , Icelandic lamb is “where it’s at” and is only offered for one month a year, so get to it.

serves 4

  • 3 heads garlic
  • 1 big shallot
  • 1 carrot (peeled)
  • 1 yellow onion
  • 2 cups red wine
  • 2 tbsp olive oil
  • 1 quart chicken stock
  • 4 lamb loin chops
  • 1 sprig rosemary
  • 1 sprig sage
  • 1 portobello mushroom
  • 2 delicata squash
  1. slice shallot, onion and carrot and mince garlic
  2. in a large pot heat olive oil then add shallot, onion, garlic and carrot
  3. heat oven to 350° F and slice squash in half
  4. scoop seeds out and brush with olive oil, then line a baking sheet with parchment paper and put squash face up
  5. when oven is pre-heated cook for 20 minutes or until soft
  6. when onions and shallots are starting to turn opaque, add the red wine
  7. add chicken stock, rosemary and sage and slowly simmer for as long as possible
  8. in a medium sized saute pan, brown lamb in butter then add to the saucy mixture and cook over low heat until fully cooked through
  9. cut squash in half and serve the lamb mixture over the top

© 2015 – 2016, domenicadreamsofcalamari. All rights reserved.

Slow Cooked Lamb Curry with Chick Peas and Grilled Eggplant


I really love lamb. When I was little my parents used to make lamb burgers with blue cheese and apparently I was repulsed by them. Those days are over. Sometimes my dad says he wishes they weren’t. Lamb and eggplant are a combination made in heaven. There is a guy at the Encinitas farmers’ market that sells some great curries so that is where we got this gem but most grocery markets carry jarred curries.

  • 1 eggplant
  • drizzle of olive oil/balsamic
  • salt/pepper
  • 1 can chick peas
  • 1 pound lamb shank
  • 2 large garlic cloves
  • 1 onion
  • 1 jar green curry
  • 1 tsp mustard seeds
  • 1 tsp powdered turmeric
  • 1/4 tsp red chili flakes
  • 1 tbsp coconut oil
  • 1 can light unsweetened coconut milk
  • farro or rice*
  1. drain and rinse chick peas, roughly chop garlic and onion
  2. start heating slow cooker
  3. once hot, melt coconut oil; add mustard seeds, turmeric, chili flakes and chopped garlic until aromatic
  4. add curry, coconut milk, onion, chick peas and lamb and cook on low for as long as possible (8 hours)
  5. slice eggplant and drizzle it with olive oil and balsamic then grill it and add to the stew in the last 15 minutes of cooking
  6. garnish with some herbs

*we served it over farro and it was delicious but feel free to go traditional and use rice

© 2015, domenicadreamsofcalamari. All rights reserved.

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