Planet Green
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One of the most versatile meats out there is lamb. It's classy enough for an elegant dinner, but simple, lean and healthy enough to cook once or twice a week. I've got a friend who is nervous about cooking lamb so tonight, I'm showing her an easy preparation that will keep her calm in the kitchen and her family happy at the dinner table. We'll meet Sarah whose dream is to cook a spectacular lamb dish that's expertly spiced and perfectly cooked but in reality, her lamb dishes are tough and inedible.
TIPS:
- Rosemary and lamb are a classic pairing, though sage, thyme and tarragon also work well with lamb's delicate flavor.
- Try purchasing your lamb from the local farmer's market. Not only are you supporting your local community, but also you're getting the freshest lamb available.
Recipes featured on this episode:
Emeril's Lamb Au PoivreEmeril's Spring Salad
Emeril's Lamb Chops with Rosemary and Balsamic Vinegar and Skillet Potatoes
Emeril's Labneh with Mint and Shallots
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
Read more about cooking green:
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Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Recycle Your Thanksgiving Leftovers into Eco-Smart Weekday Lunches
Find Your Dinner at the Farmers' Market: Jerusalem Artichokes with Crispy Prosciutto
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