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From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Breast of lamb, marinated in garlic - olive oil - herbs like rosemary or thyme - grilled quickly over hot coals by placing the meat directly on the fire, no grate...rested and sliced very thin, served on a flat bread with slices of peppers that have been grilled and marinated in oil after. Maybe some goat cheese as well.

SeattleCB at 1:20PM on 11/09/09

From Serious Eats

Critic-Turned-Cook Finds Critical Eating Habit Hard to Break

I suspect it is a little fake french place in ballard. If a place sucks, I never go back. end of story. life is too short to eat poorly prepared food served by ignorant wait staff.

SeattleCB at 2:57PM on 10/29/09

From Serious Eats

Taste Test: Mustard

BEST source of all things mustard is: Mt. Horeb Mustard Museum. http://www.mustardmuseum.com/

Also home to the infamous degree in mustard for the esteemed "Poupon U"

SeattleCB at 6:01PM on 10/07/09

From Serious Eats

Cook the Book: 'Seven Fires'

My very favorite South American 'dish' was a woman named Loraina. She had jet black hair that hung perfectly down her back. She could dance and move like no other woman I've ever met. Dark eyes and a smile that flashed and blinded you, or cut you to ribbons. We danced and laughed into the evening and next morning. Oh - and she could cook as well. Uh, what was that she cooked? Oh yeah...a pop tart.

SeattleCB at 2:04PM on 06/16/09

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From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Breast of lamb, marinated in garlic - olive oil - herbs like rosemary or thyme - grilled quickly over hot coals by placing the meat directly on the fire, no grate...rested and sliced very thin, served on a flat bread with slices of peppers that have been grilled and marinated in oil after. Maybe some goat cheese as well.

SeattleCB at 1:20PM on 11/09/09

From Serious Eats

Critic-Turned-Cook Finds Critical Eating Habit Hard to Break

I suspect it is a little fake french place in ballard. If a place sucks, I never go back. end of story. life is too short to eat poorly prepared food served by ignorant wait staff.

SeattleCB at 2:57PM on 10/29/09

From Serious Eats

Taste Test: Mustard

BEST source of all things mustard is: Mt. Horeb Mustard Museum. http://www.mustardmuseum.com/

Also home to the infamous degree in mustard for the esteemed "Poupon U"

SeattleCB at 6:01PM on 10/07/09

From Serious Eats

Cook the Book: 'Seven Fires'

My very favorite South American 'dish' was a woman named Loraina. She had jet black hair that hung perfectly down her back. She could dance and move like no other woman I've ever met. Dark eyes and a smile that flashed and blinded you, or cut you to ribbons. We danced and laughed into the evening and next morning. Oh - and she could cook as well. Uh, what was that she cooked? Oh yeah...a pop tart.

SeattleCB at 2:04PM on 06/16/09

From Serious Eats

Grill Grid

While this is a bit silly - I've been recommending to my readers the "Grilling by the Numbers" method for several years now. Similar to how a short-order cook organizes the griddle - by setting up your grates according to cooking temperatures (HIGH-Medium-Low or indirect) the home griller doesn't have to memorize what that 'steak for aunt florence who likes it well done' looks like.

Start cooking on one side of the meat in the searing or hottest section and with each turn move it to where it needs to go go to achieve the final product. Where it is on the grill tells you what to do with it next and how far along it is.

SeattleCB at 6:21PM on 05/14/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Thank you for participating, and congratulations to our winners:

AnaisKoi
feep
Karen Moore
MiaPita
sahmad550

Winners have been notified by email and also appear on our Contest Winners page.

Caroline Russock at 12:13PM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Grilled rack of lamb with mint sauce and cous cous on the side.

hungrylikethewolf at 11:56AM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I like how my MIL makes lamb in a stew with a tomato sauce like base

lfosses at 11:49AM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

My favorite lamb recipe is roasted leg of lamb with mint jelly.

lilyk at 11:17AM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I have a pretty good lamb chops recipe. I also have a leg of lamb recipe we use for dinner sometimes on special occasions. Lamb is BY FAR my favorite meat!

prettyinpink42 at 10:45AM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb stew. Based on the comments above, however, lamb burgers might have the potential of being a new favorite if I can find the right recipe for preparing them well.

sdeas at 10:28AM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb chops

madeas at 10:25AM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

lamb burgers or lamb meatballs.

juliek at 10:06AM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb Tagine is my favorite lamb recipe. garrettsambo@aol.com

garrettsambo at 9:47AM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I really like lamb but have never cooked it. I love lamb chops with some garlic mashed potatoes. yummy. I would love to learn how to roast lamb for Gyros

devnzac at 2:43AM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I love grilled lamb burgers :)

gkran at 2:30AM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Other than Gyros I haven't had much lamb. My husband is a big Lamb eater. I am slowly learning to appreciate it.

Susan A at 2:02AM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I love grilled lamb chops, yum!

Hotsnotty2 at 12:57AM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I had some awesome lamb chops in Spain with lots of garlic. I wish I knew how they made them.

nesta67 at 12:17AM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Grilled Lamb with Brown Sugar Glaze

bkwrms78 at 12:01AM on 11/16/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

grilled lamb chops

chromiumman at 9:38PM on 11/15/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb burgers with feta and homemade tzatiki

MrRemy at 6:17PM on 11/15/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb medallions!

saturdaynightfever at 5:11PM on 11/15/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Shepards Pie! nom nom nom

Halle at 3:37PM on 11/15/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

rack of lamb coated in dijon mustard, garlic, and rosemary

spike at 8:17PM on 11/14/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

my sweetie loves rotisserie-ing a leg of lamb with rosemary and garlic stabbed into it.

blizcheetah at 7:15PM on 11/14/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Hard to decide between roast leg of lamb or lamb shanks. Love them both!

lucylucy at 3:45PM on 11/14/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Take butterflied leg of lamb. Add rosemary, garlic wine. Wait. Grill. Yum.

EricaJo at 11:35AM on 11/14/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I'm an Aussie who misses weekly Sunday lamb roasts (so much more expensive over here and more of a hunt to get the right quality). However, when I do cook up a lamb roast I am 100% for simplicity - garlic and rosemary and lots of roasted veggies in the same pan to absorb the juices. I also like some simple jus or gravy from the juices at the end.

nyeaterintraining at 11:02AM on 11/14/09

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I used to make candied ginger and use the syrup for ginger ale. Then we made ground lamb patties with chopped candied ginger and mint leaves mixed in one night. Mmm...gotta do that again.

Larikatz at 8:28AM on 11/14/09

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About SeattleCB

Website: http://www.sizzleonthegrill.com

Location: SeattleCB

About: Curious-about-food-writer

Favorite foods: grilled fish.

Last bite on earth: chocolate