29 April 2010


Step one: marinate lamb riblets and goat chops in toasted & ground cayenne, coriander, pepper, salt and cumin.

Serve greek feta and moroccan sardines while waiting.

Marinate asparagus in olive oil and diced preserved lemons.

Have harissa on hand, mix with some pomegranate molasses and garlic. Sear ribs/chops on both sides, cover and grill for twenty minutes. Mix with harissa mixture, cover.

Take a break, eat an arugula-strawberry salad by Kate.

Grill the ribs/chops a second time.

And eat — with that asparagus, marinated and grillled. This was wonderful with tzatziki and some bulgur tossed with lots of parsley and some preserved lemon.

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