Above: Fragrant, tangy sumac rub perfectly complements the lamb’s bold flavor in this recipe. (from Cultural Blend, November 2021). Photograph by Quentin Bacon.
The Navajo Nation, an area spanning portions of Arizona, New Mexico, and Utah, is larger than West Virginia. Some of its members raise Navajo-Churro sheep—just as they have since the 1500s, when lambs first began showing up in Native recipes. Check with local butchers on what breeds are available, but the recipe works with what you can find. The fragrant, tangy sumac rub perfectly complements the lamb’s bold flavor, and the juniper-spiced, herbaceous onion sauce will make this dish a fall and winter favorite.
New Native Kitchen: Celebrating Modern Recipes of the American Indian is available at bookstores throughout the country. Learn more about Freddie J. Bitsoie’s work, including his partnership with famed Italian chef Lidia Bastianich, on his Rezervations Not Required Facebook page.