Posts tagged meat
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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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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Mamma Mia Lasagna

Lasagna tends to land in one of two categories: the cheap, flavorless potluck dinner kind in which the corners of the pasta are dry, the meat bland ,the sauce straight from a can, and hurriedly assembled. The other is the Italian grandmother kind. This lasagna takes times, but the effort pays off and it can be made 24 hours in advance up to the point it is ready to go in the oven. This is the spoil your taste buds silly lasagna, with rich complex flavor that comes straight from mamma's kitchen. Add more or less of the herbs according to taste. At the end of the day, this lasagna is best when you own it. Make when you are willing to leisurely assemble the ingredients with love--it won't last long on the supper table. 

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