While many people consider lamb a spring meat, it is eaten with gusto year-round in Eastern Europe and the whole animal is a prime candidate for barbecuing / spit-roasting. Here are popular Eastern European lamb recipes.
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Orange-Studded Leg of Lamb With Spring-Herbs Butter
A simple herbed butter, scented with fresh tarragon and mint, is the big flavoring agent for this leg of lamb studded with slivers of orange peel.
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This Serbian lamb soup is often the first course of a holiday dinner. It's made with meaty lamb bones and the ever-present trinity of green peppers, onions and tomatoes, and then creamed.Continue to 5 of 10 below.
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Chef Alex Reznick's Kosher Lamb-Stuffed Cabbage Rolls With Spicy Tomato Sauce
This recipe for kosher lamb-stuffed cabbage rolls was created by chef Alex Reznick, the Ukrainian-born Top Chef contestant from season seven of the Bravo TV show, and executive chef of the now-defunct La Seine Restaurant in Los Angeles.
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These platter-size Serbian hamburgers are typically made with a combination of ground lamb, beef and sometimes pork.
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This Croatian-Serbian recipe for meat burek or burek sa mesom is made with ground beef, lamb, and sometimes pork. Bureks or savory pies exist throughout the Balkans, Greece, Turkey and the Middle East.Continue to 9 of 10 below.
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These free-form sausages of Arabic descent are made variously with pork, lamb and/or beef. Others omit pork entirely for religious reasons. They can be grilled, broiled or pan fried. They make great appetizers and sandwiches on lepinje bread!
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It takes a long, slow braise that produces fork tender meat a succulent sauce.