One of my all time top five fave recipes. These are insanely addictive and versions of this dish are served all over Mongolia although most are made with mutton that is nearly decomposing with rot and with fermented mare’s milk instead of yogurt. You will surely find this recipe a little more accessible.

Quick, simple and oh so tastey.

Have your butcher roll and tie the roast for you, laying a small thin piece of lamb fat running down one side of the roast to keep it insulated during braising. This will ensure that the lamb comes out tastey each time.

I love using a flirty little Gigondas from E. Guigal in this dish, but you can use just about any dry Rhone and find the perfect one for you.

This is a great Moroccan lamb dish make in the fall and winter.

Here is a great grill treat that is a fun departure from the hot dog and burger alternative we always fall back on. Serve these as a first course, a main course, in pita as a sandwich, wrapped in lettuce leaves like a spring roll, plated with lemon-scented rice pilaf, whatever . . . you can’t miss with this stuff.

I learned this recipe in Thailand, but I have adapted it for my kitchen and yours.

SKILLS USED:

Seasoning Protein