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From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb shanks, braised till they fall off the bone.

From A Hamburger Today

Best Burgers from Seattle Metropolitan

Having Burgermaster on this list is a huge fail in my book. Their burgers are not good in a wilty lettuce, grainy tomato, and tasteless beef sort of way. There are so many other places in the city that would have been deserving of their spot. Hello Lunchbox Laboratory?!?!?

From Slice

Apizza Scholls: One of the Top Five Pizzerias in America

@jimcowling

They do take reservations, but only for groups of 8-12 and only one a night.

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb shanks, braised till they fall off the bone.

From A Hamburger Today

Best Burgers from Seattle Metropolitan

Having Burgermaster on this list is a huge fail in my book. Their burgers are not good in a wilty lettuce, grainy tomato, and tasteless beef sort of way. There are so many other places in the city that would have been deserving of their spot. Hello Lunchbox Laboratory?!?!?

From Slice

Apizza Scholls: One of the Top Five Pizzerias in America

@jimcowling

They do take reservations, but only for groups of 8-12 and only one a night.

From Slice

Apizza Scholls: One of the Top Five Pizzerias in America

The only restaurant I have ever been to where people stand outside and beg for your leftovers!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

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From Serious Eats

Cook the Book: 'How to Roast a Lamb'

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

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

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

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

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!

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.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

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

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

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.

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.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

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

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.

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!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

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

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.

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.

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