Lamb “Steak” with Winter Storage Vegetables
This is another guest recipe post from Chef Michael R. Murray of Part-Time Permies
Choose a tender cut of lamb (rib chops, loin chops or top butt)
Marinate overnight with a small amount of fresh lemon zest, red onion/shallot slices, sprigs of thyme, bay leaf, and lightly salted and peppered. Keep the marinade items large so you can remove them later for cooking and lightly coat the meat in vegetable or olive oil to help transfer flavor and begin a light cure. A small dash of Worcestershire sauce or A1 can be added or even a sprinkle of Cajun seasoning based on your taste preferences.
When Read More
Braised Lamb Riblets with Coconut Curry
This is a guest recipe post from Chef Michael R. Murray from the Part-time Permies website and YouTube channel. Thank you chef!
Note: Use up to 0.75-1 lb. raw weight of lamb riblets per person for an entrée as the bone and inedible portion is significant but will help flavor your curry!
[lt_recipe name=”Braised Lamb Riblets with Coconut Curry” servings=”4″ print=”yes” ingredients=”4 lbs. Lamb riblets/breast;4 ea. Cloves garlic minced ;1 ea. Small onion diced ;2 ea. Small carrots cut in 1 in. pieces;3 ea. Bay leaves;2 ea. Big sprigs of fresh thyme (small amount of dry may be substituted);1 tsp. Coriander ;½ tsp. Cumin;½ tsp. Read More