Cooking with Faber – Don’t Be Afraid of Lamb

By Stuart J. Faber

Pilots hear it all the time – folks who tell them that they are afraid of little airplanes – “I won’t go up in one of those Piper Cubs.”

Isn’t it strange that many folks unfamiliar with general aviation seem to stereotype and group together all small aircraft from J-3 Cubs to TBMs as Piper Cubs? I don’t take it as an insult. I performed a substantial amount of my primary flight training in a Piper Cub. Six decades later, I still have a love affair with that airplane.

In most areas of life, I have an aversion to stereotyping. Not only does the practice affect the stereotyped entity, it often prevents the “stereotyper” from broadening his or her horizons. Imagine how much fun, excitement, and exhilaration a person could have as a first-time passenger in a Piper Cub-with the window open, flying at a speed of 50 mph over peaceful farmland, hedgehopping over stands of trees or circling over a clear blue lake.

Another group of stereotypers are folks who hate lamb. “It’s too gamey,” they moan. I’ve lost count of the number of people who have expressed their disdain for lamb. However, I can assert without exception, that the folks I’ve invited over and implored to give the lamb a try have been turned into ardent converts by the time dessert is served.

Much of the lamb we consume comes from Australia or New Zealand. American lamb is primarily raised in Colorado. Domestic lamb is more expensive and admittedly tastier. Costco sells Australian racks of lamb, which are half the price of American racks. They are chock full of tender meat. I use them all of the time.

Here are a few examples of lamb dishes from my upcoming cookbook, which are not only easy to make, they will wow your family and friends.