Some people have an aversion to lamb. Too bad for them. I love it.
I guess they think it has a gamey flavor. Sometimes there is an under taste.
Personally I think the aversion might harken back to the days when lamb was often overcooked and slathered with that poison-green mint jelly.
My father loved lamb, but would never eat it without the jelly. If there was no mint jelly it would ruin it for him.
At a restaurant he would ask first and if they didn’t have his mint jelly, he would not order the lamb no matter how it was prepared.
My favorite way to have lamb is a boneless butterflied leg, marinated with lots of rosemary, parsley, thyme, garlic, olive oil, maybe a splash of red wine or some fresh lemon juice, salt and pepper. Then grilled to a medium rare and served with my version of mint jelly: a Greek yogurt sauce, call tzatziki.
Tzatziki consists of Greek yogurt or strained yogurt, shredded cucumber, that has been drained of its extra moisture by salting it and letting it sit for a while then squeezing out the juice, mixed with chopped mint, cilantro, parsley or dill, garlic, a squeeze of lemon or red wine vinegar, a dash of olive oil, salt and pepper.
I love tzatziki with all types of lamb, but I won’t pull a hissy fit if I can’t have it.
I also like a rack of lamb, or lamb chops. With tzatziki of course, or not.
It surprises me when people say they have never had lamb. I always say try it, you’ll like it.
But I have often found, once they have that aversion they won’t give it a try. Too bad for them.
— LUCY
There are few things better than the lamb you described.
For the adventurous type, I highly recommend Lebanese kibbe, the raw version, which is finely minced, raw, very fresh lean lamb, soaked bulgur, minced onion and spices, served with lemon juice and fresh pita!
It is one of the great dishes of the world.
Baked kibbe is also fine, but not quite as ethereal as the raw version.
— LOU