These lamb chops are marinated in a delicious Moroccan pesto called Charmoula, which is a thick paste of cilantro, parsley, garlic, onion, and olive oil. It infused the chops with a bright, pungent flavor. I’ve used Charmoula on tempeh as well, but have baked it low and slow, instead of grilling it. Since we have [...]
The temperature has dropped here in New York and I have found myself craving hearty meals with dark, savory flavors. I made this dish for an easy and elegant Saturday night dinner. I used the crockpot to braise the meat because it rocks with any dish that needs low, slow heat. such as lamb shanks. [...]
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at [big bottom market] and this blog chronicles my adventures out here in wine country.
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