Roasted canoe marrow bones are a supple and deliciously elegant treat. Grassfed beef marrow has an amazing umami flavor that is both rich and delicate. We love roasted marrow spread on toasted baguette or grilled crusty bread, especially with a happy hour glass of... whatever makes you happy.
Lamb shoulder has great fat content (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean inspired braise.
A large lamb roast is an impressive centerpiece for a meal. A roast is dense but rich, pairing well with lots of herbs or a strong spice mix.
Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main dish.
A perfect cube is not essential, but try to get the lab into roughly the same size pieces so they cook at the same rate.
This is a delicious recipe sure to impress your guests. This recipe will serve 4-6 people.
In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead.
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