Suzi's Blog

Grilled Lamb Chops with Glazed Shiitake Mushrooms

Lamb. A lovely meat, particularly when prepared the right way. My grandmother, all Scottish, would cook me lamb chops. And cook them. And keep cooking them. Why do Scots use mint jelly with lamb? It’s to lubricate your teeth so you have a fighting chance to penetrate meat that is just a tad tough. Supermarkets…

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Yogurt Leg of Lamb from Stone Turtle

I know, lamb is not an everyday dish. And for many it’s an acquired taste. There is, of course, the British-inspired route of having one bite of mint jelly for every bite of lamb. And then there are better paths. At our recent course on wood oven cooking at Stone Turtle in Maine, we had…

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Green Lamb Curry from Madhur Jaffrey

There’s your comfort food. And there’s your comfort zone. Comfort food is instilled in your childhood. A summer potato salad from your mom. A grandmother’s latkas you smell on the stairway of her apartment building before you’ve even knocked on the door. The personal mixture of memories and flavors is exceptional for each of us.…

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Lamb Chops with Black Currant BBQ Sauce

The other red meat? Lamb. I know, I know, lamb is for spring time. Well, guess what, it’s almost spring in Argentina and New Zealand. Well prepared, lamb can be exceptional. Mint sauce? Oh, yes, that’s obligatory for lamb. You probably have a green bottle of mint jelly sitting on a back shelf of the…

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