I think we were getting a little tired of the same old, same old in our house. While it may seem like I cook something spectacularly different each and every day, I actually do a lot of batch cooking. It makes things convenient – and then gives me the time to bake the sweet treats I so love to share.

I thought lamb might be a nice change-up this time.
Ground lamb, with sautéed dandelion greens and a lemon dill sauce.

It turned out, it WAS a good idea!

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Lemon Dill Lamb & Dandelion Greens

1/2 lb. ground lamb
1 cup fresh dandelion greens, chopped
sea salt and pepper
3 Tbs. butter
juice and zest of 1 fresh lemon
1 large egg
2 Tbs. fresh dill weed, chopped

In a medium skillet over medium heat, brown the ground lamb and break up with the back of a spatula. Once the fat has been rendered, add the greens and plenty of salt and pepper. Cover and reduce heat to a very low simmer while the greens wilt and cook.

In a small sauce pan, melt the butter. Turn off the heat and whisk in the lemon juice and zest, the egg, and a pinch of sea salt.
Whisk until well combined, moving quickly so that the egg doesn’t curdle. *If the sauce seems to be too thin, add a teeny touch of flour and whisk until well combined.
Stir in half of the fresh dill.

Serve the lamb and greens topped with the lemon dill sauce, and sprinkle with the remaining fresh dill, and additional salt and pepper, if desired.