11 Jan 2012 20:48
Lamb Vadouvan, Ginger Red Lentils
Scaloppine-cut pastured lamb dredged in a a French interpretation of an Indian Masala, quickly seared to mid-rare in ghee and served over red lentils with ginger, garlic, fire-roasted tomatoes, jalapenos and cilantro.
media options
comments
There are no comments yet, be the first one to leave a comment!
leave a comment »
tags
No tags yet