How to Use Lamb in Mediterranean Recipes

Lamb is far more popular than beef in the Mediterranean where the land cannot support large herds of cattle. It has been a major source of meat in this part of the world for thousands of years, especially in the early spring when the annual breeding cycle assures a ready supply of young lamb. The following steps will show how to use lamb in Mediterranean recipes.

Instructions

Difficulty: Moderately Challenging

1. Use clear, robust flavors in Mediterranean cooking that are not complicated by heavy sauces with cream or butter. Olive oil forms the basis of many dishes, with garlic, onions and tomatoes among the most popular vegetables.
2. Divide Mediterranean cooking into three major culinary regions: North African, eastern Mediterranean and southern European. These regions generally have dry, hot summers and cool winters and this gentle climate is reflected in the primary role that vegetables play in this part of the world.
3. Flavor North African food with a bold and intricate combination of spices. A dish of Moroccan roasted lamb will be cooked until it is tender enough to pull apart with the fingers and flavored with a mixture of 10 to 100 different spices. It will frequently be topped with a raisin and onion sauce or sometimes an apricot sauce.
4. Prepare a fresh and mild dish for eastern Mediterranean recipes. Kibbeh is a typical lamb recipe from this region. A meatball of seasoned ground lamb is covered with a shell of bulgar wheat mixed with ground lamb.
5. Include wine and herbs as a central requirement of southern European cuisine. A lamb dish from this area frequently will be seasoned with basil, bay laurel, parsley, rosemary, sage and thyme, and braised with a red wine sauce.