Leg of lamb is a cut of meat I seldom prepare because it can be difficult to cook so that it becomes tender. The sheath and membrane are the factors that can make this cut of meat tough. The trick is to butterfly the lamb, removing as much membrane as possible while leaving the good fat which helps keep the meat moist and tender. Using artSAVOR 10 and a fresh mint sauce as a marinade and my method in the recipe are my secrets to a tender and delicious leg of lamb.
Read MoreMy tremendously versatile artSAVOR 21 for meat sauce is packed with flavor and can be used in many different ways, including braising different cuts of meat on- or off-bone. I love using artSavor 21 for a beautiful slow braise of Lamb Shanks. Aside from making the meat so incredibly tender it falls from the bone, it also gives this dish a divine aroma, which is uncharacteristic of lamb.
Read MoreLamb was very much part of the cuisine of my childhood. Roasted lamb rack makes a dazzling main dish as it is elegant and sophisticated and surprisingly easy to make. The combination of the herbs and spices in my Blend makes it so tasty and easy to pair with a variety of sides, from rice to salad, roasted vegetable or potato gratins.
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