Sumac, indigenous to North America, flavors this simple-to-make and show-stopping lamb roast.
Of course, it was the Spanish who brought sheep to the Americas, and Bitsoie tells me other stories about the cultural exchanges that took place when Europeans arrived on Native land: How chiles, potatoes and tomatoes migrated across the world — and back again. And, how corn conquered all.A few years ago, Bitsoie was on a television set with cookbook author Lidia Bastianich, filming a show.
Sumac, a dried berry that’s native to North America and elsewhere, is widely used by the Diné. Among other things, it’s used to make a porridge, and there’s a cold beverage, a sort of sumac-ade that Bitsoie says he grew up drinking. But he doesn’t remember it being used as a spice on meats.Inspired by the ingredient’s lemony flavor, he decided to pair it with lamb.
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