Wednesday, February 23, 2011

Border Springs Lamb Dinner March 1

Lamb Shoulder Tartar with Housemade Yogurt, Bulgur Cracker, Rosemary and Red Pepper

Confit Lamb Belly “Dolma” with Lentils, Vadouvan Aioli and Upland cress

Roasted Lamb Loin with Smoked Potatoes, Cauliflower and Kidney Sauce

Braised Lamb Leg with Olives, Roasted Lemon and Cous Cous

Pineapple Carpaccio with Rosemary Sorbet and Cayenne

Great to feature Craig's Lamb for this upcoming dinner come out and join us.

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