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The RiverMead Heirloom Project: The Heirloom Project is a series of monthly recipes brought to the community (‘My Family to Yours’) from a Resident of RiverMead. The Residents have submitted recipes (and stories) from their family’s ‘recipe book’ to share with us and future generations. One recipe and family story behind the recipe was selected by a judging panel for each month of the upcoming year. The selected recipe will be featured on the menu at RiverMeads’ Main Dining Room with Chef Fournier building the balance of the menu around complimenting the chosen recipe.


Our March 2017 selected recipe comes to us from Grace Sargent.

Grace Sargent crop

The Story: As a student at Simmons College majoring in Home Economics, I took a course in demonstration techniques. A representative from the American Lamb Council came to show the class the kind of work a home economist in business might do. She demonstrated the preparation of the dish, and ever since that time in 1960, I have served this for numerous dinner parties. It has worked especially well for buffets.”



Middle Eastern Lamb and Cranberries Serves 12 people


4 lbs. boned lamb

2 tsp. salt

1/4 tsp. pepper

1 1/2 c. chopped onions

6 oz. can tomato paste

1 clove garlic, minced

1 1/2 c. burgundy wine

1 3/4 c. water

1 1/4 c. whole cranberry sauce

1/2 tsp. ground ginger

1/2 tsp. dried oregano


Cut lamb into bite sized pieces, and brown in small amount of trimmed fat from meat.

Add salt, pepper, onions, garlic, tomato paste, and water.

Cover and simmer 45 minutes.

Add remaining ingredients and cook 30 minutes.

Add more water if too thick.

Serve with rice or noodles.





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