Finally back with another recipe. It’s taking me forever to edit photos and put together a post these days, must be the lethargy that comes with the summer heat! It is the first day of summer and I want to start this season with one simple lamb dish, some tomatoes, some carrots, cucumbers, and a few other summery goodies to welcome a time when hordes of shrieking kids rush to the swimming pools at apartment complexes in the early hours of weekend days to bring joy and suffering to the nearby tenants. Other things come with summer too, like difficulty to finding parking near the beach or great produce at the local farmer’s markets. It’s a great time for quick and fresh recipes, salads, light soups and anything that can be thrown on a grill.
I’ll stop rambling and get back to today’s dish. As a twist, I’ve included new flavors, just a hint of garam masala to bring the port reduction to another level, very fragrant, notes of cinnamon and fennel, I’ve also added some mint, all wonderful flavors that go so well with lamb:
that other cooking blog 