I was about to buy more blue cheese and I saw some feta sitting right next to it. “Hmm,” I think to myself, “I’ll bet that would be pretty tasty.” Once I’ve got feta on the mind I start thinking gyros and tzatziki sauce. Ooh, lamb! So I roasted lamb nuggets using the same method as I use for the wings, and made feta dip using the blue cheese dip recipe. (Click the link for the dip recipe. Replace the blue cheese with feta.)
No, I didn’t use the lamb’s actual nuggets. Those would be Rocky Mountain Oysters.
A note on ingredients: You could always buy lamb tenderloins, or some other smaller cut do to this. But the whole roast was much more reasonably priced.
Dice the lamb into bite-sized pieces.
Put all the pieces in a large bowl and season liberally with all the herbs.
No, I can’t tell you exactly how much. Just make sure the nuggets are all coated pretty well. I put half in the bowl and seasoned them, then added the other half and seasoned again.
Add about a tablespoon or two of the vinegar and toss to coat everything.
Spread the nuggets on a trays lined with foil and parchment paper.
The parchment keeps anything from sticking and the foil makes cleanup easier. You could do with out either one, or both, but you don’t want to.
Roast in a 300° oven for about 40 minutes.
Check the biggest piece to make sure it’s cooked all the way through. No, not that one, the other biggest piece. Hmm, still not sure, maybe one more sample to make sure. Try not to eat it all. It’s about to get even better.
Melt a tablespoon of butter in a non-stick frying pan over high heat. Toss the nuggets into the pan in small batches. Toss to brown the meat all the way around.
Serve with feta cheese dip and sliced cucumbers.
And that’s it.