Great to be back. I was able to source some lamb from Pennsylvania
last week on my visit to Pittsburgh. the loin has a very complex flavor profile and the texture is amazing. My inspiration comes from India and Morocco. I believe the elements of Raitta and the Harissa -Carrot Stew play off each other very well. I tied the dish together with braised Swiss Chard and a natural Lamb Jus. The Lamb is simply grilled, which in my opinion is the best technique for these elements. It has been a big seller for our
menu and definitely a flavor combination to have for a long time. JM
Find the files you are looking for at music-and-soundtracks.com the most comprehensive source for free-to-try files downloads on the Web
Posted by: Lizzza | June 30, 2009 at 05:56 AM
I love those grill marks. Your use of ingredients is interesting. I'm learning how to cook like a chef and admire those who come up with original recipes.
Posted by: Rowell | July 28, 2009 at 02:46 PM