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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Mar 19, 2008
Page
12
Midwesterners expand menus with lamb using a meat history from World War II era mistrust of mutton to a revived taste. Lamb now appears in ground forms and specials like shepherd's pie and burgers, with Katahdin sheep favored for gradual growth and spring availability.
A lamb loin roast recipe features a dried fruit filling of apricots and cranberries with orange juice and cinnamon. The method includes flattening, rolling, tying, and roasting at 500 then 325 degrees, plus a mint cumin rub for gyro and a yogurt topping served in pita with spinach and tomatoes.
A themed recipe item lists lamb leg prepared with salt thyme sage paprika and pepper, tied for roasting, served with toasted whole-wheat pita, sliced tomatoes and spinach. Yogurt topping combines plain yogurt cucumber green onion tomato oregano or cilantro and mint for a fresh finish.
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