Whenever I take a trip to the store, a couple of items that aren't on my grocery list make their way into my cart. When I spotted a California-raised lamb shoulder at the meat counter, I couldn't stop myself from sliding it into the shopping cart.
I was eager to experiment with lamb because of a recent disappointing experience with imported Australian lamb. Ironically, I found an Australian recipe that I decided to try. If I made it with a local piece of meat, the dish might taste better.
And taste better it did! The lamb is filled with a rich stuffing of eggplant, onions, bell pepper, wine-soaked dried currants, and toasted pine nuts. The bold flavor of the lamb balances out the sweetness of the stuffing and the bitterness of the chard resulting in a dish that is succulent and scrumptious. To try this rewarding lamb dish, read more