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Lamb

post #1 of 2
Thread Starter 

Steve,

 

First, I want to thank you for that "out of the world" lamb chop recipe , Shishlik. I really enjoy cooking with citrus but the combination of flavors for the lamb marinade it just something. I use both the candied and zest of orange and  the finishing touches of the  saffron  basting sauce. MMMmmmm

 

Do you have a favorite way of preparing lamb be it with a particular seasoning or marinade ?

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #2 of 2

Mark Miller, of Coyote Cafe and Red Sage fame, opened a restaurant in Sydney, Australia, a few years ago--directly across the bay from the opera house. One of the most intriguing dishes on the menu was his Australian Chipotle-Glazed Lamb "Churrasco", a masterful mash-up of flavors and influences. The recipe is on page 277 of Planet Barbecue. Also from Australia is a recipe I demoed on Season 3 of "Primal Grill," "Lamb on a Shovel." You season lamb chops with garlic, rosemary, and salt and pepper, heat the blade of a clean shovel in the embers, and arrange the lamb chops on it to sear and cook. It's food as entertainment--something they know something about in the Outback. (You can find the recipe at www.primalgrill.org.)

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