Spring into Lamb

Get in on the bowl meal craze with this healthy spring lamb recipe



If you only want to eat grass-fed meats, lamb is a good choice. There are no lamb feedlots. American lamb comes from a larger animal than those grown in New Zealand. Both are usually less than 12 months old at the time of slaughter. When animals are older than a year, the meat is considered mut- ton, but it is in no way less flavorful, though possi- bly a bit tougher. Grinding mutton into hamburger is a perfect and tasty solution. Find local lamb and mutton at Miles Smith Farm in Loudon, sourced from a farmer in Chichester where they are finished on hay and grain. Also find lamb at Riverslea Farm in Epping and Mayfair Farm in Harrisville. You may also find a variety of cuts at your local farmers mar- ket. For more recipes or information about lamb, visit americanlamb.com.

Photo by Susan Laughlin

Lamb Bowl

You could make ground lamb into a burger and grill it, but why not enjoy it in a healthy bowl meal instead?

Serves 4

Make-ahead, quick-pickled red onion slices

1/2 cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced

Whisk first three ingredients
and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over the onions. Let sit at room temperature for 1 hour. Drain onions before using.
These can be refrigerated for up to two weeks.

1 large carrot, grated
1 pound ground lamb or mutton
2 tablespoons Rub Me Tender green tea and mint spice rub (or spice flavoring of your choice)
1 avocado, sliced
1/2 cup chopped fresh mint 3 scallions, chopped
1/4 cup extra virgin olive oil (or the rosemary oil from the Salem-based Cucina Aurora)
1/4 cup lemon juice
Salt and pepper to taste
Salad greens (The Balance mix from Loudon’s lēf Farms is a good choice.)

Fry lamb in a saucepan just until it is no longer pink. Sprinkle in flavoring packet and mix well. Set aside. Add salt and pepper, if desired.

Layer individual bowls with salad greens and arrange the lamb mixture, pickled onions, grated carrot, avocado and chopped mint on top. Finish with chopped scallions.

Whisk together oil and lemon juice and drizzle over salad bowl.

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