One of my new friends from the Bozeman winter farmers market is Dave Scott from Montana Highland Lamb, a genuinely happy guy who lights up when he talks about his lambs, ranch and family. So enamoured was I the first time I met him, I purchased a pound of kabob meat even though I’m not a big fan of lamb. That week I thawed the package, marinated the meat simply with rosemary and some olive oil, scewered and broiled in the oven, and WOW. It was the best tasting lamb I have ever eaten — very mild, yet fresh and flavorful, almost grassy and floral. “Homegrown and Happy” is their tagline, and the pure, clean flavor is a testimony to the benefits of natural ranching. I could hardly wait until the next market so I could buy more of Dave’s lamb!
Ground lamb was my second purchase, and I thought it deserved to become something more interesting than burgers. I found this gyro recipe on Serious Eats. Phenomenal! I served it with warmed pita pockets, thinly sliced red cabbage with a bit of balsamic vinegar and olive oil dressing, and this simple raita:
[amd-zlrecipe-recipe:12]
