Grilled Lamb and Onion Kabobs with Olive Aioli

  Lemon, olive oil, rosemary, and garlic – this is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs. They work well together because both the marinade and the lamb are products of the Mediterranean. The sauce, made of garlic and olive-flavored mayonnaise, is also…


Stuffed Zucchini Greek Style

Throughout the Mediterranean, vegetables stuffed with various fillings, including meat, often fill the role of entrée. But when I tried to sell my meathead American husband on this recipe at any early stage in its development—the lamb then thoroughly camouflaged by bread crumbs—he squinted at it and, without venturing to…


Jamison Farms

Thinking about lamb? Take a look at the first choice of chefs and food writers. In rural Pennsylvania, the Jamisons raise about 5,000 lambs a year on a 100% natural diet. A variety of cuts of fresh lamb as well as stews, soups, sausages, pies and other prepared foods are…