It's winter. Even in Los Angeles the evenings and mornings have a crisp chill to them. So that means one thing to my brain--stew. And for this posting, lamb stew or as the French call it Daube. … [Read more...]
Lamb Skewers: Entree or Appetizer
I believe that I cook more lamb than beef. Lamb is a natural for a stew or whereas lamb ribs are great for a summer bbq. But I was looking for something a bit different and found it in "Sunday Suppers at Lucques" by kitchen goddess Suzanne Goin. There are many lamb haters out there. These lamb haters feel the meat is too gamey and are turned off. Nine times out of ten the … [Read more...]
