Our freezers are slowly getting empty. Most of the soup is gone. There are only a few bags of tomatoes and plum jam left. And 1 package of lamb for a tagine or braise…. not sure which it will be.
We made the second leg a few weeks ago.
Someone asked me why we only got 2 legs when we got a whole lamb.
Interesting question I thought as a lamb does, indeed, have 4 legs.
The answer is that the front legs are called shoulders.
Apparently they are all called legs when they are still attached and on the ground. The name changes when they are dressed and ready to go in the oven.
It’s all good.
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Lamb & Butternut Squash Skillet
This is also a great way to use leftover lamb from a leg or shoulder roast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Lamb
- Method: skillet
- 12oz (360gr) lamb, cut into bite-size pieces
- 2 cups (10oz, 300gr) butternut squash, cut into bite-size pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 rib celery, chopped
- 1/3 cup Greek olives, pitted and chopped
- 1/2 preserved lemon, pulp removed, rind chopped
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp ginger
- 2oz (60gr) feta, crumbled
- 1 tbs olive oil
- 2/3 cup (6oz, 180ml) chicken broth
- 1 tbs cornstarch (Maizena, corn flour) dissolved in 2 tbs water
- Brown Rice:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken broth
- Cook rice according to package instructions.
- Heat olive oil in large skillet.
- Add onion, celery, to skillet and sauté 5 minutes.
- Add garlic, lamb, and sauté until lamb is browned, 5 minutes longer
- Add chicken broth, squash, spices, cover and simmer 15 minutes, until squash is tender.
- Add olives, lemon and bring to a hard simmer
- Add cornstarch mixture and stir until thickened.
- Remove from heat and stir in feta.
- Serve over rice.
If using cooked, leftover lamb add during the last 5 minutes of cooking time, just to heat through.
- Serving Size: 1/2 recipe
- Calories: 709
- Sugar: 8.4 g
- Sodium: 1366.5 mg
- Fat: 29.2 g
- Saturated Fat: 10.1 g
- Trans Fat: 0 g
- Carbohydrates: 68.4 g
- Fiber: 7.6 g
- Protein: 45.3 g
- Cholesterol: 141.8 mg
Keywords: lamb, butternut squash, lamb skillet
I probably irritate my walking buddy this time of year as I am constantly stopping to take photos of the spring flowers.
I don’t know what this is but it covers the front bank of a property we walk past. The foliage is never very nice as there are a lot of dead leaves and the leaves that are still alive get chewed on.
But, in the spring, when it blooms, the flower clusters are very pretty.
Yes, I know – I can Google it and find out what it’s called. I just enjoy it.
This is a farm road that runs parallel to our lane. The field is always full of daffodils in the spring.
Sadly (for me) the gate is locked so I can’t get in to pick any.
There are horses in the field but daffodils must not be very tasty – although sheep love them….
I tried to take a photo of the horses, but by the time I’d found an opening in the brambles they had turned their tails to me.
Spring is much more interesting than winter.