We take part in the Walden Local Meat meat share program, and I have had a pound of ground lamb sitting in the chest freezer for several months, not knowing what to do with it. I didn't grow up eating lamb, and when I have had it in ground form, it always tends to taste just, so...lamby.
Chef Reiton, on the other hand, has a sort-of fascination for it. If I mention lamb is on a menu or that I bought a leg of lamb to roast, his eyes light up. So I feel kind-of bad that I repeatedly pass the lamb section in the meat department.
Hence the dinner we made last night. We own Yotam Ottolenghi's Jerusalem cookbook. There is not one dish that I have made from that cookbook that I have not positively LOVED. And so when I mentioned that we had ground lamb hiding in the freezer downstairs and Chef Reiton said, "OH???", my hand went to Jerusalem's spine and gave her a little tug off the shelf. A quick perusal of the index led us to "kofta," little lamb and beef logs mixed with pine nuts, parsley, onion and garlic and seared to dark, crusty perfection before they are nestled in and drizzled with a tahini dressing and browned butter. Ottolenghi suggests serving it with a cucumber and tomato salad, which we did, ignoring his direction to not do the fried, spicy chickpeas.
