I sometimes hesitate to serve lamb to guests because there are those that say they don’t like it. One thing that we learned recently is that American grown lamb is less “gamey” than New Zealand or Australian lamb. Here is an article with more information on varieties of lamb.
So for the folks that say they don’t like lamb, I say try it my way! When I serve lamb, I almost always make a quick sauce that the lamb can marinade in and then heated and served with the lamb, kind of like a gravy. This sauce has a fantastic flavor and for those of us who like a little something with their lamb (yes, that’s me), it’s the perfect accompaniment. So much better than that jar of mint jelly our parents would encourage us to eat with lamb! I have also posted this same sauce with a butterflied leg of lamb that we often serve for Easter dinner.
Joel and I both prefer the taste of American lamb marinaded in this sauce which is made of olive oil, lemon juice, soy sauce, dijon mustard, garlic and brown sugar. It is delicious and would be a great marinade/sauce for any other cut of beef as well.
These Orange Glazed Carrots are a colorful and tasty side dish for any meal. A one pot recipe and so simple to prepare! The addition of orange sections adds a surprise of fresh flavor.
The combination of these two dishes is also Gr8 because you can make most of them ahead of time. The sauce/marinade can be prepared earlier in the day and then used as a marinade or heated up before serving. The carrots can also be made ahead of time and left on the stove and warmed up just before serving. Toss a quick salad and dinner is served without even breaking a sweat, I promise!