Lamb & Pine Nuts

I love pine nuts, which really are the edible seeds of pine trees. I buy them in large quantities from By The Pound (a fabulous store: go there if you haven't!) in the S. Main Market and keep them in the fridge to garnish everything from salads to pizza. If you've been buying the super-expensive Italian ones at grocery stores in those tiny packets for $5, the price at By The Pound will be eye-opening. Pine nuts are especially good browned in butter, as they are in this lamb dish, a superbly easy and tasty stuffing for zucchini or eggplant. When I want a fast dinner I skip the veggie-stuffing part, and serve it up by itself with a side of rice and a salad.

Lamb & Pine Nuts
Lebanese Cuisine by Anissa Helou

4 Tbs unsalted butter
1/3 C pine nuts
1 small to med onion, finely chopped
5-6 oz ground lamb. lean is preferable
1/4 tsp cinnamon
1/2 tsp all spice
1/4 tsp black pepper
salt to taste

Melt butter in frying pan. Sauté the pine nuts until golden brown, stirring regularly. (Watch out: once they begin to brown, they will brown quickly!) Remove pine nuts with slotted spoon and drain on paper towels.  Try not to eat them all. Sauté onion until golden. Add meat and sauté until no longer pink. Mash the meat and stir the meat with a spoon or fork to break up any large lumps. It should have a uniform texture.

At this point, I like to take the meat off the heat and tilt the pan, pushing the meat up the side, so that the fat drains out. Then I use a large spoon to remove the fat.

Add the spices and salt to taste. Mix in the pine nuts.

Serve with rice or use as a stuffing in Lebanese stuffed vegetable dishes. I don't think I can recommend them in pita like above (as pretty as it is) — you risk a big mess of the pita falls apart, and Joe thinks the bread dilutes the flavor.

Comments

[Jen of a2eatwrite]

This looks like a wonderful recipe. I tend to love the flavors and combinations of Lebanese food in any case. Have you been to Sahara Cafe and Grill yet? It's the one right around the corner from Kitchen Port on Zeeb - it used to be a most breakfast spot. It's mostly organic Lebanese food and the vegetarian grape leaf sandwich I had was one of the best things I've ever tasted. Everything is cooked to order and incredibly fresh.

[chefjp]

I really enjoyed this recipe post---I'll give it a shot this week. Thanks!

[Sarah]

Where do you buy lamb around these parts?

[Joe, Kitchen Chick's husband]

We usually get our lamb at Sparrow Meats in Kerrytown.

[Tricia]

I second the recommendation for Sahara!

For Sarah: there's often a lamb vendor at the Farmer's Market some weeks (Saturday only, I think) and I think I've seen it at Arbor Farms (but am not positive).

[Sarah]

Thanks for the info! I haven't really bought much lamb in the US as I had a not-very-good experience with some. I shall try again. I took someone's recommendation of Sparrow's bacon and yum!
Thanks!

[Anne]

I love this recipe! I've made it a couple of times now and it is my favorite way to use ground lamb.