It was lamb, duck and venison for our last cooking class. I chose Lamb. I spent so much time flipping through old recipes for something I did way back when at Family Circle, and finally found it in the magazine. Who would have thought?!?
So here is the quick and dirty. I really can’t tell you what it tasted like since I could not get to the table after I put it down for presentation. But was told I rocked on the flavor of the lamb.
In sauce pan put some dried figs, cream sherry, diced garlic and shallots, whole cinnamon stick and clove, cumin, coriander, and honey and one seeded and finely chopped red Thai pepper. Reduce liquid to half and keep warm. Marinate Lamb chops in some salt and pepper, garlic, cumin, coriander, curry powder, for about 45 minutes. Throw on the grill with some sliced fresh figs if you can’t find them then use pear. Serve with some couscous, and I did baby zucchini but was told it was too much on the plate.
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