Tuesday, April 17, 2012

Caitlin's birthday dinner:

Braised lamb with eggplant, rice, mint, cilantro
I took the bone from Easter's de-boned leg of lamb and braised it with a little saffron until the meat fell off. This is that braised meat, with rich concentrated lamb stock and some Middle Eastern spices, over rice with eggplant wedges, mint, cilantro, and pomegranate molasses.

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