Let's try something new!

Lamb with Rosemary and Port
From "Nigella Kitchen" by Nigella Lawson

1 Tbsp olive oil
2 tsp worcestershire sauce
2 boneless lamb leg steaks (center slice)

for the sauce
1 tbsp butter
1 sprig rosemary
1 fat clove garlic
1/4 cup ruby port

Mix together oil and worcestershire sauce in a bowl, then smear over the steaks either with pastry brush or just dipping them in the bowl. Heat heavy frying pan, and cook the steaks for about 3 min per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person and less time for their cooking. Wrap them in foil to rest on a warm plate, or a warm place, while you make the sauce. With the pan still on the heat but turned to low, add the butter and let it melt, then finely chop the needles from the rosemary and add them to the pan. Peel and crush or mince the garlic into the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Then put the steaks onto the plates and pour sauce over them.

Serves 2

Lemony Ground Lamb with Mint and Cilantro
From "At Home with Madhur Jaffrey"

2 Tbsp olive or canola oil
Two 2in cinnamon sticks
1/4 cup chopped onion
1 lb ground lamb (not too fatty)
2 tsp fresh ginger, grated and peeled
3/4 tsp salt
1/2 tsp cayenne pepper
1/4 cup finely chopped fresh mint
1/4 cup finely chopped cilantro
2 Tbsp lemon juice
3/4 tsp garam masala

Pour the oil into a large frying pan and set over medium high. When hot, put the cinnamon sticks. Let them sizzle for a few seconds. Add the onions. Stir and fry until onion turns brown at edges. Now add the lamb and ginger. Stir and fry for about 5 min, breaking up the chunks of meat as you do. Add 1 cup water, the salt, and cayenne. Stir and bring to simmer. Cover, turn heat to low, and simmer gently 30-40 minutes or until meat is tender. Add the mint, cilantro, lemon juice, and garam masala. Stir and cook uncovered on low heat for another 5 min, stir now and then. Spoon out extra fat before serving.

Serve with flatbreads or rice, makes a good wrap with veggies.

Serves 3-4

Lamb and Prune Meatballs
From "Chocolate and Zucchini" by Clotilde Dusoulier

1lb ground lamb meat (preferably from shoulder)
12 good quality prunes pitted and finely chopped
2 small shallots finely chopped
1 clove garlic finely chopped
1/4 cup (packed) flat leaf parsley finely chopped
1 Tbsp (packed) freshly grated and minced orange zest. About 2 oranges worth.
1/4 tsp allspice
1 large egg, lightly beaten
1 Tbsp + 1tsp olive oil
1/2 tsp salt
1/4 tsp pepper

In medium bowl combine meat, prunes, shallots, garlic, parsley, zest, spices, egg, and 1 Tbps of the olive oil. (Aka everything, it looks like) Mix well and refrigerate at least 10 minutes or up to 8 hours.

Scoop out rounded Tbsps of meat and roll into balls. Heat the 1 tsp of olive oil in a nonstick frying pan over medium heat. Add the meatballs but don't crowd them in. Cook rolling them around occasionally for 8-10 minutes until browned all over. Put them aside and cover with foil while you cook up the rest of them. When that's done put them all in the same pan, cover, and let them heat for 2 more minutes so they're all hot. Now they're done. Serve with Couscous and greek yogurt.

You can also just make 4-6 patties instead.