Tag Archives: barbecued lamb

Karl’s Cumin Lamb

Easter is here and—for my family—this means lamb. The question is which flavor? Greek lamb—my usual choice—is out, because daughter Miriam is off garlic and onions. Thirty years ago, we visited Kashgar in the far west of China. Shashlik and Naan is a popular meal in that city. Meat and bread call for a salad and a traditional Xinjiang dish would be a tomato and cucumber salad.

Karl’s Cumin Lamb

Karl’s Cumin Lamb

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Karl’s Middle Eastern Baharat Lamb

Since daughter Miriam became sick with something that gives her a lot of food restrictions Sunday dinners have become a challenge. Trying to find/create recipes that do not include garlic, onions (or anything else in the leek family), peppers (of any kind), and light on tomatoes is almost unimaginable. Fortunately these are still a lot of herbs and spices that she can still eat.

Karl's Middle Eastern Baharat Lamb

Karl’s Middle Eastern Baharat Lamb

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Karl’s Birthday Greek Barbecued Lamb

I am making Greek lamb for my 65th birthday. I decided on stuffed artichoke caps—as the hot vegetable—and a Greek salad as side dishes. The kids are still on their keto/Atkins diet, so I had rolls for the starch eaters. For dessert, Jan made another variation of my mother’s chocolate mousse.

Karl’s Birthday Greek Barbecued Lamb

Karl’s Birthday Greek Barbecued Lamb

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Karl’s Uyghur Shashlik Flavored Lamb

It’s my birthday dinner and this almost always means lamb. I have done a variety of grilled lamb dishes—like Greek lamb, Moroccan lamb, and kefir lamb. My favorite is Uyghur Shashlik, in Kashgar, these are small bits of lamb coated in a cumin based spice blend.

Karl’s Uyghur Shashlik Flavored Lamb

Karl’s Uyghur Shashlik Flavored Lamb

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Karl’s Moroccan Ras el Hanout Barbecued Lamb

It’s Father’s Day and I get to make what I like. This means barbecued lamb. Like for my birthday, I decided I would go Moroccan.

Karl’s Moroccan Ras el Hanout Barbecued Lamb

Karl’s Moroccan Ras el Hanout Barbecued Lamb

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Karl’s Barbecued Greek Lamb Korma

Easter is upon us and, in this household, this means lamb. Since I like to mix up my cultures while cooking, son-in-law Chris suggested a Greek korma lamb. This would be lamb braised in yogurt but with Greek, rather than Indian, flavors. While most of my diners would be fine with this, the wife, Jan, only likes lamb barbecued. To meet both their desires I decided to barbecue the lamb and top it with a hot yogurt sauce on the side, something like a hot tzatziki.

Karl’s Barbecued Greek Lamb Korma

Karl’s Barbecued Greek Lamb Korma

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Filed under Barbeque, California Fusion, Lamb, Main Dishes, Sauces and Spices