For the past few years just before Rosh Hashanah, my husband has been hinting for me to cook some lamb. So, maybe I'll take the plunge. Here are some giant frozen "things" labeled as "lamb" in Rami Levy, the discount supermarket I sometimes/frequently shop in, since it's next to Yafiz where I work.
These "things" are a bit large for my freezer and my oven, but I trust that they shrink when thawed out. The recipes I've seen aren't very appetizing. So, I'm asking my loyal, trusted and creative readers for help. And of course it must be kosher, meaning no adding dairy or fish products.
You should know that I'm not interested in adding a jar of jam or bottle of juice (especially not concentrate) or a cup of oil or things like that. I'm not that sort of cook...
So, please comment with your suggestions, guidelines and recipes. If you're a reader of this blog, you know that I'm not very good at following recipes and measuring, unless it's a cake. So, let's see if this request helps, thanks.
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