The Contests

Preview of Next Week's Themes

March 19, 2010 • 21 Comments

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Starting Sunday at midnight, you can submit recipes for Your Best Spring Lamb and Your Best Almond Macaroons.

 

Comments (21)

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about 4 years ago NakedBeet

So does Spring Lamb mean literally, use a "spring lamb" or use spring flavors for this lamb dish?

Zester_003

about 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

That's a very good naked question. I believe that technically "spring" refers to the age of the lamb and not the season. For example in Italy lambs are slaughtered at a younger age than here in America---hope that doesn't put you off your dinner just now. Perhaps we can take this metaphorically given that today is the vernal equinox and I've just purchased my Colorado raised lamb for the test.

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about 4 years ago dymnyno

Lambs are usually born in winter, that is December and January, so by the time they are weaned the grass is growing to feed them , usually March and April. The new grass fed lambs have meat that is very tender and very suble flavor. So, actually lamb that is a little older has a more interesting flavor. (My time line applies only to Northern California where the lambs are cavorting on the hillsides as we speak!) Mary (without a lamb)

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about 4 years ago dymnyno

Speaking of lamb and sheep, if anyone is near Santa Rosa this weekend,(19-21) the sheepdog trials are a unique perspective of one of next week's themes and fun to watch!

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great question -- we were thinking more spring flavors.

Newliztoqueicon-2

about 4 years ago Lizthechef

I love this. As an honorary Jew, my cookies always involve coconut. What a relief to develop a recipe with almonds and my cookie press is now on hold at WmS for only $40...I signed on for this - dear God, what is a cookie press? I am not a baker, clearly. Deep breath.

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Cookie presses are ripe for revival.

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about 4 years ago KelseyTheNaptimeChef

I LOVE my cookie press, you will come to love yours as well! :)

Zester_003

about 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Hey, take that you vegan horde! I love spring lamb. But go ahead and try finding it. 95% of the lamb sold in the US comes from Austrailia and New Zealand. And it's crap. Great stuff raised in the USA (Colorado) and Iceland. But try sourcing real "spring lamb" and we are going to have problems in the competition.

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about 4 years ago dymnyno

Go to the website californialamb.com or call: (707) 431-8161 and there are numerous places throughout CA to buy local lamb. Good luck all! I am off to Houston, Dallas, Austin, then the Atlanta Wine Auction and finally to Charleston. No time to cook this week...will be eating out every night.

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about 4 years ago thirschfeld

I am getting ready to walk to my neighbors not for lamb, but going to go get a suckling lamb, funny I talked to him about suckling lamb the other day. I agree with you about the Australian and NZ lamb.

Zester_003

about 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

My entry will be one of those classic Roman dishes I could make in my sleep. Actually, so simple that I could have someone make it for me while I sleep. I'm provisioned up and ready to go.

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I. Love. Lamb.

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about 4 years ago dymnyno

You already have a great recipe...I have made your Rockin the Casbah lamb shanks twice!!...plus...I can't get that song out of my head!

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Oh good! I am so glad you made and liked it!!! You are in Austin this week? I will message you with my email and cell number - maybe we can meet if schedules allow - will you be at the Wine Merchant?

Jocelyn_2006

about 4 years ago jocelyng

Too bad you didn't ask for the best coconut macaroons. My best macaroon recipe is actually Alice Medrich's Coconut Saras. They are divine.

Jocelyn_2006

about 4 years ago jocelyng

(Not that I would have submitted that as my own creation.)

Tad_and_amanda_in_the_kitchen

about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Don't worry, we didn't think you would!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Excellent! Just in time for Easter/Passover.

Merrill

about 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Either!

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about 4 years ago Mardi@eatlivetravelwrite

Macaroons or macarons?