I love lamb. I really love lamb. Therefore, I had yet another recipe to try. And as my aunt in Savannah pointed out, the cool thing about this recipe is that it uses one of the less expensive cuts of lamb.
Now the challenge of the recipe is that it calls for pomegranate molasses. But I was going to Berkeley Bowl Tuesday night. On my way to the produce section, I stopped on the baking aisle. (I knew that this is where I found the molasses for the pineapple upside-down pumpkin gingerbread.) There in the midst of all the other molasses bottles was one lone bottle of pomegranate molasses. I took it as a sign and after dropping it into my basket moved on to the produce section. I discovered that it is rather sweet. Almost too sweet for my tastes. But I loved all the spices in the lamb. Hmmm.
Fall to me means pomegranate. And apples. And pumpkins. Hmmmm. Maybe I should look for a recipe that incorporates all three next...
I'm starting to think that I may be in need of a 12-step program.