Fine Cooking rides again!
Before I even got the new February/March issue of Fine Cooking (which has an amazing looking bacon-covered meatloaf on the front cover), I saw a link to this recipe for Lamb & Sweet Onion Pitas and Orange Cucumber Salad on Facebook. I printed it and ran home with it and made my husband read it. Behold – something different to do with all that ground lamb from the CSA! Rejoice.
As much as my husband loves a good lamb kebab or grilled lamb chop, the ground lamb? Not so much. But, those smarty-pantses over at Fine Cooking have combined it with this bright and beautiful salad:
So simple, but so perfect – sweet onion, thinly sliced English cucumber, oranges, red wine vinegar, and salt & pepper. It’s sweet, it’s tangy, it’s crunchy – just the blast of flavor you need in the middle of winter.
Combined with more onions that have been caramelized, the browned lamb with a little cinnamon, and some creamy Greek yogurt, this was a pita full of kapow! Crash! Bam! FLAVOR!!! Just enough flavor even that my husband didn’t seem to mind the sad old ground lamb. Although, even if you don’t like lamb ground or fileted or grilled or wrapped in bacon and deep fried (come on, wouldn’t you at least try that??), I urge you to just try this salad. I think that will become a regular winter side dish here. Scroll back up and look at that again – crunchy! Sweet! Tangy! Fun! Do it.