Cooking Lamb Recipes

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Apricot Roasted Rack of Lamb Recipe

Apricot Roasted Rack of Lamb

02.04.15 by Jackie

One of my favorite dishes, and one that was a staple in my home as a child, was le carré d'agneau persillé, or persillade-crusted rack of lamb. Today, I decided to make a slightly different version that incorporated exotic spices, sweet notes in the form of dried fruits such as dried apricots and almond, parsley and mint in the coating. 

To ensure that the meat was juicy and very tender, I marinated the lamb in an apricot, ginger, Baharat spices and buttermilk mixture. You'll have to let the lamb marinate overnight. It will take some patience until you're able to enjoy it but your efforts will be rewarded. Lastly, once the lamb was cooked, I covered it with the almond, parsley and mint coat for extra fragrance. 

Rack of Lamb

 

 


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Roasted Lamb Banh Mi Recipe Recipe

Roasted Lamb Banh Mi Recipe

01.30.14 by Jackie

We recently had roasted lamb flavored with pomegranate. As usual, I used the leftover meat the following day and prepared my favorite sandwich, a bánh mì  of course! You can find the recipe for the baguette, lime mayonnaise and Vietnamese pickles in my second cookbook, aptly entitled Banh Mi.

I have to admit a lamb bánh mì  is not “authentic”. Having said that, bánh mì is an adaptation of the French baguette sandwich. When the French left Vietnam, some of the ingredients such as the cornichons (French small gherkins) became so costly, they were substituted with local food items (pickled carrots and daikon with cilantro and sliced green chiles). The fillings can be tailored to suit your favorite flavorings. Adaptation and experimentation are why we have the foods we have today, so get in the kitchen and have some fun!


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