Ground lamb is most often available in the spring. I overdid it a bit with the Parmesan Cheese Sauce in this photo, but boy, is this dish tasty! I'm not a big fan of roast lamb, but making a broiled burger of ground lamb is very different because the grease naturally drips off. Serve with fresh roasted asparagus and new potatoes to welcome spring.
I hope you enjoy these recipes. Let me know if you've tried them and how they turned out.
Good cooking to you,
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: