Category: Lamb
9/27/20 LAMB SIRLOIN WITH BRAISED RICE SOUBISE, SAGE BROWN BUTTER CORN AND MUSHROOMS, AND CUCUMBER YOGURT WITH MINT
This Sunday, I made lamb sirloin. The recipe can be found in Suzanne Goin’s A.O.C. cookbook on page 183. The lamb was a pretty simple dish — just 8 minutes of browning followed by 40 minutes in the oven. The key to the dish is marinating it overnight in advance. It was very juicy. The […]
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