Goat Stew 枝竹羊腩煲

LAMBS and GOATS are two different species. Often lamb have wool whereas goats have hair, but there are hair kamb, without wool, as well.  Goat meat is leaner, lower fat, and less cholesterol while lamb meat has a higher fat and cholesterol content.  For the purpose of this traditional recipe, we are using goat meat…

Sous Vide Rack of Lamb with Baked Potato and Sweet Yam, Morel Mushroom, Rosemary, Port and Red Wine Reduction

Recently I found an article – Modernist Cuisine – about Sous Vide cooking. It talks about the pros and cons of sealing the ingredients in a plastic bag (you can also use canning jar) and place them in a water bath or any other cooker that can set and hold a target temperature to within…

Rack of Lamb – demi glaze

I must confess that this is not your typical Friday night dinner!  This is a meal fits for a King…… We had Spinach salad with Danish blue cheese, candied pecan, grape tomato and Korean pear, vinaigrette dressing; Rack of Lamb; and Antipasti for dinner tonight; and of course a pan of Paella as well.  A…

Roasted Leg of Lamb, Balsamic Vinegar Glaze, and Mushroom Saffron Risotto (Risotto funghi e zafferano)

If you like lamb, you have to try this!  Fall is coming very soon.  A glass of red wine and a few slices of roasted leg of lambs can make your winter days a lot warmer.  I like using a slow roasting method so the lamb meat is very tender and moist.  Also I don’t…