local (to upstate NY) lamb from Heather Ridge Farm that was clean, mild in flavor, and just – oh, so
good! Doug turned the cubes of meat into probably the best-tasting shish kebab
we’d had in a very long time. It reminded us of the American lamb we used to
find more readily in years past, but have trouble locating in our markets
|Icelandic Lamb display at Whole Foods, Wellington, FL|
While strolling through our neighborhood Whole Foods, I
spotted a display of really nice looking lamb from …. Iceland! The young
butcher told me that the lamb is mild in flavor, but that it was ‘in-season’ for only a
short time, and that I shouldn’t wait to try it.
He promised I wouldn’t be
shaped the kebabs. Undeterred, he continued on.
but did not have a heavy, greasy taste – and that is a good thing!
|Our dinner: ‘Icelandic’ Lule Kebab with Grilled Vegetables|
Doug was a bit put-off by the somewhat dense texture; I wasn’t. I popped my lule kebab in a bun and topped it with fresh parsley leaves and slices of sweet onion, and enjoyed
every bite. (The bulgur pilaf and grilled vegetables helped to round-out the
not? Perhaps the leg of lamb next time.