Recipe#12146

Title: Mint Lamb 02

From: Sean Mallory smallory@ouray.denver.colorado.edu 
 Newsgroups: rec.food.recipes 
 Subject: Mid East Mint Lamb 
 Date: 4 Apr 1994 23:18:11 -0400 
 Organization: None. Like my desk... 
 Message-ID: <2nql9j$db@s.ms.uky.edu> 

Seeing the earlier minted lamb recipe, i had to post the one that
 my SO and i use:
 1 lb lamb            4 sprigs (about 6in long each) fresh mint
 6 cloves garlic      1 sprig (about 3 in.) fresh lavender
 2 to 3 tablespoons butter
 The cooking is quite simple. Dice lamb into cherry sized pieces.
 Chop herbs, making certain to chop the garlic and lavender finely,
 and fry all over medium high flame till meat just done (about 5 min,
 but peoples tastes vary widely on what is cooked lamb). Tastes
 fantastic in pita bread with some hummos and tabbouleh and maybe a
 bit of baba ghannouj.
   If fresh herbs are unavailable, use about 2 tablespoons mint, and
 one or two teaspoons of lavender. The difference between the flavor
 of fresh and dried is enough to convince people to give up kitchen
 window sills to herbs. Also note that some people may think that
 that is a lot of garlic. We like garlic, we sometimes add more...
 Sean Mallory (smallory@ouray.denver.colorado.edu)