Calvin and I are testing out Gorden Ramsey’s Stuffed Lamb recipe to see if it’s worth it for my holiday dinner. Although I made Calvin cry over chopping onions, we drown our emotions into making this simple stuffing. I always enjoyed making lamb chops but never had the courage to make a whole lamb roast, not a lot of people can tolerate the gamey smell of lamb. I picked this recipe because of the spinach, pine nut, and feta cheese combo, but I wonder if it will stand against the meahhh of the lamb. Looking for the spice Sumac was not easy in HK, and wrapping the lamb was a bit messy. Let’s count some sheep and let this bad boy rest. This yogurt sauce was the highlight of this dish. The clean and crisp flavor of finely diced cucumber, along with the zest of a lemon, adding tangy lime juice, and my homegrown fresh mint finely chopped, combined with the Greek yogurt I used fat-free here to offset the heavy lamb, is the perfect compliment to this ba ba black sheep.
Fun Facts about Lamb. The lamb is a baby sheep and Mutton is an old lamb. The sheep have wool, and the Goat has hair. New Zealand lambs are grass-fed and smaller with a gamy flavor. US lamb is grain-fed, bigger in size, and fattier, but less gamey. Australian lamb is a hybrid of both.
I do have comment about this recipe after our taste test and improved it by upgrading the stuffing and left the lamb marinate overnight to give it more stability and crust when it bake.
Stay Tuned to see what my guest and I really think about this recipe.
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