Free Issue! Try Saltscapes Magazine before you buy. Download Now

A dish to bring out the meat's delicious flavour

One of the most overlooked meats has to be lamb. With its gamey flavour and reputation for being tough, people tend to avoid taking the lamb challenge. However, lamb can be succulent, lamb can be tender and, yes, lamb can be—and is—delicious.

The secret to a quality lamb dish is moisture—be it a glaze that is applied generously, slow cooking or a simmered pot of stock. It’s also key to keep your temperature low during the cooking process.

I have often been asked to suggest a lamb dish that provides a positive experience; something to tantalize the senses and bring new devotees to this long-standing traditional protein. So I created the recipe below.

Moroccan Pulled Lamb Sandwich with Mint Tzatziki

It is an amazing way to keep tenderness and flavour in the foreground of any cut of lamb. If you’re still not sure, you can substitute with beef.

Courtney Desjardins is the in-store chef at Sobeys in Halifax.

Recipe

Other Stories You May Enjoy

Favourite Farmers Markets: Wolfville

It's no secret that I love markets, and I’m envious when a community has a market that runs more than one day a week. Wolfville, NS, is one such lucky town. Its market operates in a renovated...

4th Annual Recipe Contest Winners

A little sampling of local food and drink was in the plan for the trip to Newfoundland this past summer… Not to mention the main course, the judging of last year's recipe contest!

Delightfully Au Courant

There are so many things I like about A Taste of the Maritimes, by Elisabeth Bailey, that I hardly know where to start. The recipes use fresh, local ingredients, and they’re broken into seasons, so...