Posts tagged lamb
Gordon Hamersley's Seared Rack of Lamb

Although this recipe is from his out of print cookbook, Bistro Cooking at Home, you may be able to find a copy on the Internet. When Gordon Hamersley announced he was closing his beloved South End restaurant, the book immediately sold for about $200 online. Today, you can find a used copy at a much more reasonable price. This elegant and exotic preparation has a reputation for changing the minds of lamb eating skeptics.

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Lamb Sliders with Harissa & Yogurt Sauce

The menu at Dune, the beachfront burger lounge at the Ritz-Carlton Hotel, serves a delicious lamb burger with roasted red peppers and Manchego cheese on a grilled onion roll bun. The chef claims the secret to tender lamb burgers is to loosely pack the meat and to salt only the exterior of the lamb patties. This recipe swaps the cheese for a yogurt-based sauce that enhances the naturally sweet ovine meat. Supermarket ground lamb has the perfect fat ratio and is no longer a special order item. The yogurt sauce is a traditional condiment served with lamb. Use it like ketchup and spread on the bun for a tangy, This tasty, lean, mean burger may be the new bbq favorite.

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Rack of Lamb with Dijon Herb Coating

Healthier and more sustainably raised than beef, learning to prepare lamb should be a goal of every carnivorous home chef. Lamb is one of the few nearly completely grass-fed animals available from a  local farmer's market shepherd in nearly all regions of the United States.

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Moroccan Lamb Meatballs with Pomegranate Seeds

Lamb, a breed that stores its fat in its tails, often takes center stage at the table. Stews, skewers, tajines, and meatballs are all made from lamb. For those brave hearts ready to dive into unfamiliar territory, a mouthful or two of these meatballs introduce your palate to a complex intersection of European meets Mediterranean meets African cuisine. No worries--you won't start bleating by eating lamb meatballs. 

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