Title: Mid East Mint Lamb
Categories: None
Yield: 1 Servings

1 lb Lamb
4 Sprigs (6in long) fresh mint
6 Cloves garlic
1 Sprig (3 in.) fresh lavender
3 tb Butter

The cooking is quite simple. Dice lamb into cherry sized pieces. Chop
herbs, making certain to chop the garlic and lavender finely, and fry all
over medium high flame till meat just done (about 5 min, but peoples tastes
vary widely on what is cooked lamb). Tastes fantastic in pita bread with
some hummos and tabbouleh and maybe a bit of baba ghannouj. If fresh herbs
are unavailable, use about 2 tablespoons mint, and one or two teaspoons of
lavender. The difference between the flavor of fresh and dried is enough to
convince people to give up kitchen window sills to herbs. Also note that
some people may think that that is a lot of garlic. We like garlic, we
sometimes add more...

Sean Mallory (smallory@ouray.denver.colorado.edu)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini