"Once you understand the foundation of cooking - whatever kind you like, whether its French, Italian, or Japanese - you really don't need a cookbook anymore."
– Thomas Keller
Served with steamed rice, this dish is a tasty way to enjoy ground lamb. The hoisin, ginger, and green onions all play well with the flavor of the lamb. This dish can also be served with lettuce leaves for a ‘salad in the hand’ experience.
A dish for normally reserved special occasions, leg of lamb can be served anytime in many different ways. It can be crusted with a variety of savory ingredients such as yogurt, herbed breadcrumbs, dried mushrooms, fennel, or mustard, or it can be stuffed with some of the same ingredients. Well-done or rare, leg of lamb is a delicious treat. Serve with canellini beans for an Italian flair, chickpeas for a taste of Greek, or mashed potatoes for the American experience.
Lamb steaks are stuffed with green olive tapenade and seared to the desired degree of doneness-we recommend medium rare. Served with cumin roasted beets or a salad with roasted beets and oranges and enjoy the flavors of the Mediterranean.
Street food served at its best! Ground lamb is cooked with garlic, herbs, and spices, stuffed into warm pita bread and served with a garlicky yogurt sauce. A simple green salad is all that’s needed to complete this meal.
Boneless lamb is cut into pieces, browned, and then braised in red wine, garlic, sage, rosemary, and marjoram. It can be served over mashed potatoes, or eaten as is with fresh bread and a salad.
A pillau is a type of Middle-Eastern stew. This one has pistachios, lamb, chile, onions, dried apricots, yogurt and spices. It would be great with pita bread, couscous, or steamed rice.
This Indian-style lamb dish is made with potatoes, broccoli, onion, tomato, lemon juice, spices, chiles, and yogurt. It is great with steamed rice, or pita bread.
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