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I traditionally have lamb for Easter, but decided on two sides that I have never made before.
The lamb is a shoulder blade chop, seasoned with kosher salt and pepper, and grilled about 25 minutes until it was medium. Verdict: Delicious.
The little bowl on the plate holds lentils with cumin and asafetida.
The ramekin to upper left is an asparagus souffle.
Not shown is the mango nectar cake I made for dessert.
Recipes for the sides and dessert will follow.
The wine? The wine was a Sutter Home Cabernet Sauvignon, which wasn't bad, and matched well with the lamb.
The lamb is a shoulder blade chop, seasoned with kosher salt and pepper, and grilled about 25 minutes until it was medium. Verdict: Delicious.
The little bowl on the plate holds lentils with cumin and asafetida.
The ramekin to upper left is an asparagus souffle.
Not shown is the mango nectar cake I made for dessert.
Recipes for the sides and dessert will follow.
The wine? The wine was a Sutter Home Cabernet Sauvignon, which wasn't bad, and matched well with the lamb.
Category Food / Recipes / Miscellaneous
Species Unspecified / Any
Size 2217 x 1662px
File Size 953.3 kB
Listed in Folders
We're poor little lambs who have lost our way
Baa, baa, baa
We're little black sheep who have gone astray
Baa, baa, baa...
I haven't had lamb for over 20 years. A former girlfriend -- the only one who could cook better than I can -- made some lamb for me for dinner one night. Splendid.
I've had to add lentils to my 'pass' list -- same effect as most soybeans. (* sigh *) Ditto mangoes -- have arrangements made at the ER after eating them.
Baa, baa, baa
We're little black sheep who have gone astray
Baa, baa, baa...
I haven't had lamb for over 20 years. A former girlfriend -- the only one who could cook better than I can -- made some lamb for me for dinner one night. Splendid.
I've had to add lentils to my 'pass' list -- same effect as most soybeans. (* sigh *) Ditto mangoes -- have arrangements made at the ER after eating them.
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