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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_116877":{"type":"posts","id":"bayareabites_116877","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116877","score":null,"sort":[1496937493000]},"guestAuthors":[],"slug":"get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad","title":"Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad","publishDate":1496937493,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>This is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/em>\u003c/p>\n\u003cp>I’ll be honest…lamb is not my go-to meat. It’s rare when I eat it, and if and when I do eat it, I find I like it best when it’s highly seasoned—like in Mediterranean kofta kebabs, a Moroccan tagine, or in these flavor-packed burgers. \u003c/p>\n\u003cp>These are so fresh and full of flavor that I didn’t even add a spread, but you can easily whip up a quick \u003ca href=\"https://cooking.nytimes.com/recipes/1017913-garlic-tahini-sauce\" target=\"_blank\">garlicky tahini sauce\u003c/a> or spread the buns with yummy herbed or \u003ca href=\"https://cooking.nytimes.com/recipes/1017408-foolproof-lemon-garlic-mayonnaise\" target=\"_blank\">lemony mayo\u003c/a>. \u003c/p>\n\u003cp>Choose the best quality ground lamb you can find, or have your butcher grind it right there in the market. All the fresh herbs and spices bring out the best in these juicy burgers but feel free to experiment with more or less or other herbs and spices. If you like a spicy burger, add 1/4 teaspoon of cayenne.\u003c/p>\n\u003cp>When you shape the burgers, use your thumb to create a shallow indentation in the burger, which will help it remain even when it comes off the grill. Burgers tend to puff a little in the middle so that indentation will keep them from turning into meatballs. Speaking of which, these also make great meatballs! Just shape them into spheres, and bake in a 425F oven on a well-oiled rimmed baking sheet until cooked through and golden brown, about 20 minutes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you can find thick fluffy pita bread, by all means, use it, or opt for \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">burger buns\u003c/a> or chewy ciabatta rolls. Baked sweet potato fries make an excellent accompaniment.\u003c/p>\n\u003cfigure id=\"attachment_117967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final6.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Herbed Lamb Burgers topped with Chopped Greek Salad\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>2 tbsp finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1 teaspoon sweet paprika\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>1 1/4 pounds ground lamb\u003c/li>\n\u003cli>4 ciabatta rolls or good-quality \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">burger buns\u003c/a>, split or 2 large thick pita breads, halved\u003c/li>\n\u003cli>1 cup baby romaine leaves, roughly chopped, or baby arugula\u003c/li>\n\u003cli>1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>1/3 cup finely chopped cherry tomatoes\u003c/li>\n\u003cli>1/4 cup finely chopped cucumbers\u003c/li>\n\u003cli>2 tbsp finely chopped red onion\u003c/li>\n\u003cli>2 tsp balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"117987,117996,117985,117998\"]\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, stir together the herbs, spices, salt, and oil. Add the lamb and gently mix with your hands to combine. Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks.\u003c/li>\n\u003cfigure id=\"attachment_117995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-spice-prep.jpg\" alt=\"In a bowl, stir together the herbs, spices, salt, and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the herbs, spices, salt, and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-meat-prep.jpg\" alt=\"Add the lamb and gently mix with your hands to combine. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the lamb and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-patty-prep.jpg\" alt=\"Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high direct heat.\u003c/li>\n\u003cli>While the grill is heating, toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-salad-finished.jpg\" alt=\"Toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. Transfer to a plate, and let rest while you toast the bread. Grill the buns (cut side down) or pita until lightly toasted. Transfer to a plate.\u003c/li>\n\u003cfigure id=\"attachment_117990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-raw-grill.jpg\" alt=\"Grill the patties over the fire. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-buns-grill2.jpg\" alt=\"Grill the patties until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties until nicely seared on both sides, turning occasionally, about 4 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-buns-grill.jpg\" alt=\"Grill the buns (cut side down) until lightly toasted.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the buns (cut side down) until lightly toasted. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad, and serve. Alternately, stuff each pita half with a lamb burger and a some of the salad and serve. Pass any extra salad alongside.\u003c/li>\n\u003cfigure id=\"attachment_117979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-almost-finished2.jpg\" alt=\"Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_117964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final3.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"This is our go-to lamb burger when the sun comes out and we can finally fire up the grill.","status":"publish","parent":0,"modified":1526388875,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":741},"headData":{"title":"Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad | KQED","description":"This is our go-to lamb burger when the sun comes out and we can finally fire up the grill.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad","datePublished":"2017-06-08T15:58:13.000Z","dateModified":"2018-05-15T12:54:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116877 https://ww2.kqed.org/bayareabites/?p=116877","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/","disqusTitle":"Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad","path":"/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/em>\u003c/p>\n\u003cp>I’ll be honest…lamb is not my go-to meat. It’s rare when I eat it, and if and when I do eat it, I find I like it best when it’s highly seasoned—like in Mediterranean kofta kebabs, a Moroccan tagine, or in these flavor-packed burgers. \u003c/p>\n\u003cp>These are so fresh and full of flavor that I didn’t even add a spread, but you can easily whip up a quick \u003ca href=\"https://cooking.nytimes.com/recipes/1017913-garlic-tahini-sauce\" target=\"_blank\">garlicky tahini sauce\u003c/a> or spread the buns with yummy herbed or \u003ca href=\"https://cooking.nytimes.com/recipes/1017408-foolproof-lemon-garlic-mayonnaise\" target=\"_blank\">lemony mayo\u003c/a>. \u003c/p>\n\u003cp>Choose the best quality ground lamb you can find, or have your butcher grind it right there in the market. All the fresh herbs and spices bring out the best in these juicy burgers but feel free to experiment with more or less or other herbs and spices. If you like a spicy burger, add 1/4 teaspoon of cayenne.\u003c/p>\n\u003cp>When you shape the burgers, use your thumb to create a shallow indentation in the burger, which will help it remain even when it comes off the grill. Burgers tend to puff a little in the middle so that indentation will keep them from turning into meatballs. Speaking of which, these also make great meatballs! Just shape them into spheres, and bake in a 425F oven on a well-oiled rimmed baking sheet until cooked through and golden brown, about 20 minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you can find thick fluffy pita bread, by all means, use it, or opt for \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">burger buns\u003c/a> or chewy ciabatta rolls. Baked sweet potato fries make an excellent accompaniment.\u003c/p>\n\u003cfigure id=\"attachment_117967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final6.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final6-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Herbed Lamb Burgers topped with Chopped Greek Salad\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>2 tbsp finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1 teaspoon sweet paprika\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>1 1/4 pounds ground lamb\u003c/li>\n\u003cli>4 ciabatta rolls or good-quality \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">burger buns\u003c/a>, split or 2 large thick pita breads, halved\u003c/li>\n\u003cli>1 cup baby romaine leaves, roughly chopped, or baby arugula\u003c/li>\n\u003cli>1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>1/3 cup finely chopped cherry tomatoes\u003c/li>\n\u003cli>1/4 cup finely chopped cucumbers\u003c/li>\n\u003cli>2 tbsp finely chopped red onion\u003c/li>\n\u003cli>2 tsp balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"117987,117996,117985,117998","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, stir together the herbs, spices, salt, and oil. Add the lamb and gently mix with your hands to combine. Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks.\u003c/li>\n\u003cfigure id=\"attachment_117995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-spice-prep.jpg\" alt=\"In a bowl, stir together the herbs, spices, salt, and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-spice-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the herbs, spices, salt, and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-meat-prep.jpg\" alt=\"Add the lamb and gently mix with your hands to combine. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-meat-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the lamb and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-patty-prep.jpg\" alt=\"Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-patty-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties, each about 1/2 inch thick. Create a slight indentation in the center of the patty to keep it flat when it cooks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal or gas grill for medium-high direct heat.\u003c/li>\n\u003cli>While the grill is heating, toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-salad-finished.jpg\" alt=\"Toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-salad-finished-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss together the lettuce, feta, cherry tomatoes, cucumber, and red onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. Transfer to a plate, and let rest while you toast the bread. Grill the buns (cut side down) or pita until lightly toasted. Transfer to a plate.\u003c/li>\n\u003cfigure id=\"attachment_117990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-raw-grill.jpg\" alt=\"Grill the patties over the fire. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-raw-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-buns-grill2.jpg\" alt=\"Grill the patties until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties until nicely seared on both sides, turning occasionally, about 4 minutes on each side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-buns-grill.jpg\" alt=\"Grill the buns (cut side down) until lightly toasted.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-buns-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the buns (cut side down) until lightly toasted. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad, and serve. Alternately, stuff each pita half with a lamb burger and a some of the salad and serve. Pass any extra salad alongside.\u003c/li>\n\u003cfigure id=\"attachment_117979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lamb-burgers-almost-finished2.jpg\" alt=\"Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lamb-burgers-almost-finished2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the salad with the balsamic. Top the bottom half of the bun with the patty, top with some of the salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_117964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final3.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad","authors":["5015","5014"],"categories":["bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1964","bayareabites_619","bayareabites_11937"],"featImg":"bayareabites_117962","label":"bayareabites"},"bayareabites_105053":{"type":"posts","id":"bayareabites_105053","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105053","score":null,"sort":[1450472204000]},"guestAuthors":[],"slug":"holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter","title":"Roast Rack of Lamb with Garlic and Herb Butter","publishDate":1450472204,"format":"standard","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>[aside postID='bayareabites_116877,jpepinheart_1260' label='More Lamb Recipes']\u003c/p>\n\u003cp>Most people in this country seem to have a love/hate relationship with lamb. I personally, am not typically a fan—I’d never order it on a menu and I very rarely prepare it at home—but it really depends on the cut and how it’s prepared. Let’s just say that I have an open mind about lamb, but I’m not generally impressed. \u003c/p>\n\u003cp>I remember a few years back my husband’s stepmother prepared a lamb and aubergine (eggplant) tagine for dinner during a visit back to the UK. I was anxious the entire day...these were two ingredients that I Did. Not. Like. But I also didn’t want to be rude, so I took a big gulp of wine and a timid taste. It was glorious. I couldn’t stop eating it, and even had a second helping. \u003c/p>\n\u003cp>So, I’ve learned not to judge. Which is why I was fairly easily convinced that serving a rack of lamb would be an excellent centerpiece for a holiday dinner. And it’s true. This dish is definitely impressive.\u003c/p>\n\u003cp>Be sure to purchase the best quality, ideally grass-fed, lamb that you can source and from a reputable butcher. This is the time to lay down the bucks, especially if you are cooking a special dinner. Look for deep red color, and ask your butcher to “French” the ribs, which means that the tops of the rib bones are cut and exposed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sear the lamb until you get a nicely browned crust and then finish it in the oven until it is perfectly medium-rare (or medium, but don’t go further than that). The addition of an herbed butter and plenty of garlic adds great flavor to the succulent meat as well.\u003c/p>\n\u003cp>Serve this with a cheesy gratin (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\">Brussels sprouts\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/16/holiday-dinner-side-dish-creamy-cauliflower-and-gruyere-gratin/\" target=\"_blank\">cauliflower gratins\u003c/a>) roasted sweet potatoes or even a butternut sformato and some \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\" target=\"_blank\">fluffy dinner rolls\u003c/a> and you will be well on your way to a decadent holiday meal that you’ll never forget.\u003c/p>\n\u003ch3>Roast Rack of Lamb with Herb Butter\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135032\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut.jpg\" alt=\"Pair your roasted lamb with whatever you'd like.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135032\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pair your roasted lamb with whatever you'd like. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>2 Frenched lamb rib racks (each with about 8 bones)\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Salt and freshly ground pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>5 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tbsp minced fresh rosemary\u003c/li>\n\u003cli>1 tsp finely chopped thyme\u003c/li>\n\u003cli>1 tsp finely chopped mint\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Rub the lamb all over with the garlic, season with salt and pepper, and drizzle with a few tablespoons olive oil. Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. (Or refrigerate overnight and let come to room temp for 1 1/2 hours before cooking.)\u003c/li>\n\u003cfigure id=\"attachment_105098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-raw-rub-garlic.jpg\" alt=\"Rub the lamb all over with the garlic,\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-105098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the lamb all over with the garlic, \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-olive-oil.jpg\" alt=\"Season the lamb with salt and pepper, and drizzle with a few tablespoons olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the lamb with salt and pepper, and drizzle with a few tablespoons olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-wrap-plastic.jpg\" alt=\"Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 400°F. In a small bowl, stir together 4 tbsp butter with the herbs.\u003c/li>\n\u003cfigure id=\"attachment_105090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-herb-butter1.jpg\" alt=\"In a small bowl, stir together 4 tbsp butter with the herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, stir together 4 tbsp butter with the herbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large cast-iron skillet over medium-high heat, warm 1 tbsp olive oil until hot. Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-in-skillet3.jpg\" alt=\"Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flip the lamb and rub the herb butter over it. Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking, about 20 minutes depending on the size of the racks. Check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare.\u003c/li>\n\u003cfigure id=\"attachment_105088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-cooked-butter.jpg\" alt=\"Flip the lamb and rub the herb butter over it. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flip the lamb and rub the herb butter over it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-baste.jpg\" alt=\"Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-rack-done1.jpg\" alt=\"For doneness, check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Roast Rack of Lamb with Herb Butter. For doneness, check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the racks into chops to serve.\u003c/li>\n\u003cfigure id=\"attachment_105087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-chops.jpg\" alt=\"Slice the racks into chops to serve.\" width=\"1920\" height=\"1620\" class=\"size-full wp-image-105087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-400x338.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-800x675.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-768x648.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-1440x1215.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-1180x996.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-960x810.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the racks into chops to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Nothing says feast like a gorgeous rack of lamb, and this elegant recipe couldn’t be easier.","status":"publish","parent":0,"modified":1571352738,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":776},"headData":{"title":"Roast Rack of Lamb with Garlic and Herb Butter | KQED","description":"Nothing says feast like a gorgeous rack of lamb, and this elegant recipe couldn’t be easier.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Roast Rack of Lamb with Garlic and Herb Butter","datePublished":"2015-12-18T20:56:44.000Z","dateModified":"2019-10-17T22:52:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"105053 http://ww2.kqed.org/bayareabites/?p=105053","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/","disqusTitle":"Roast Rack of Lamb with Garlic and Herb Butter","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/105053/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_116877,jpepinheart_1260","label":"More Lamb Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most people in this country seem to have a love/hate relationship with lamb. I personally, am not typically a fan—I’d never order it on a menu and I very rarely prepare it at home—but it really depends on the cut and how it’s prepared. Let’s just say that I have an open mind about lamb, but I’m not generally impressed. \u003c/p>\n\u003cp>I remember a few years back my husband’s stepmother prepared a lamb and aubergine (eggplant) tagine for dinner during a visit back to the UK. I was anxious the entire day...these were two ingredients that I Did. Not. Like. But I also didn’t want to be rude, so I took a big gulp of wine and a timid taste. It was glorious. I couldn’t stop eating it, and even had a second helping. \u003c/p>\n\u003cp>So, I’ve learned not to judge. Which is why I was fairly easily convinced that serving a rack of lamb would be an excellent centerpiece for a holiday dinner. And it’s true. This dish is definitely impressive.\u003c/p>\n\u003cp>Be sure to purchase the best quality, ideally grass-fed, lamb that you can source and from a reputable butcher. This is the time to lay down the bucks, especially if you are cooking a special dinner. Look for deep red color, and ask your butcher to “French” the ribs, which means that the tops of the rib bones are cut and exposed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sear the lamb until you get a nicely browned crust and then finish it in the oven until it is perfectly medium-rare (or medium, but don’t go further than that). The addition of an herbed butter and plenty of garlic adds great flavor to the succulent meat as well.\u003c/p>\n\u003cp>Serve this with a cheesy gratin (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\">Brussels sprouts\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/16/holiday-dinner-side-dish-creamy-cauliflower-and-gruyere-gratin/\" target=\"_blank\">cauliflower gratins\u003c/a>) roasted sweet potatoes or even a butternut sformato and some \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\" target=\"_blank\">fluffy dinner rolls\u003c/a> and you will be well on your way to a decadent holiday meal that you’ll never forget.\u003c/p>\n\u003ch3>Roast Rack of Lamb with Herb Butter\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135032\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut.jpg\" alt=\"Pair your roasted lamb with whatever you'd like.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135032\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Roast-Rack-Lamb-with-Garlic-and-Herb-Butter-uncut-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pair your roasted lamb with whatever you'd like. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>2 Frenched lamb rib racks (each with about 8 bones)\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Salt and freshly ground pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>5 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tbsp minced fresh rosemary\u003c/li>\n\u003cli>1 tsp finely chopped thyme\u003c/li>\n\u003cli>1 tsp finely chopped mint\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Rub the lamb all over with the garlic, season with salt and pepper, and drizzle with a few tablespoons olive oil. Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. (Or refrigerate overnight and let come to room temp for 1 1/2 hours before cooking.)\u003c/li>\n\u003cfigure id=\"attachment_105098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-raw-rub-garlic.jpg\" alt=\"Rub the lamb all over with the garlic,\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-105098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-raw-rub-garlic-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the lamb all over with the garlic, \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-olive-oil.jpg\" alt=\"Season the lamb with salt and pepper, and drizzle with a few tablespoons olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-olive-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the lamb with salt and pepper, and drizzle with a few tablespoons olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-wrap-plastic.jpg\" alt=\"Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-wrap-plastic-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with plastic wrap and let sit at room temperature for about 1 1/2 hours to come to room temp. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 400°F. In a small bowl, stir together 4 tbsp butter with the herbs.\u003c/li>\n\u003cfigure id=\"attachment_105090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-herb-butter1.jpg\" alt=\"In a small bowl, stir together 4 tbsp butter with the herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-herb-butter1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, stir together 4 tbsp butter with the herbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large cast-iron skillet over medium-high heat, warm 1 tbsp olive oil until hot. Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-in-skillet3.jpg\" alt=\"Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-in-skillet3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the racks, fat side down, and sear until browned, turning once or twice, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Flip the lamb and rub the herb butter over it. Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking, about 20 minutes depending on the size of the racks. Check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare.\u003c/li>\n\u003cfigure id=\"attachment_105088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-cooked-butter.jpg\" alt=\"Flip the lamb and rub the herb butter over it. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-cooked-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flip the lamb and rub the herb butter over it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-baste.jpg\" alt=\"Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-baste-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the oven and roast, basting once or twice with the butter, and turning the racks halfway through, until cooked to your liking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-rack-done1.jpg\" alt=\"For doneness, check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-rack-done1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Roast Rack of Lamb with Herb Butter. For doneness, check the temp with an instant-read thermometer: 125°F for rare, 130°F for medium-rare. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the racks into chops to serve.\u003c/li>\n\u003cfigure id=\"attachment_105087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lamb-chops.jpg\" alt=\"Slice the racks into chops to serve.\" width=\"1920\" height=\"1620\" class=\"size-full wp-image-105087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-400x338.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-800x675.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-768x648.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-1440x1215.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-1180x996.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lamb-chops-960x810.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the racks into chops to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105053/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_12744","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_558","bayareabites_16479","bayareabites_15165","bayareabites_619"],"featImg":"bayareabites_135031","label":"source_bayareabites_105053"},"bayareabites_94568":{"type":"posts","id":"bayareabites_94568","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94568","score":null,"sort":[1428944689000]},"guestAuthors":[],"slug":"springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops","title":"Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops","publishDate":1428944689,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/em>\u003c/p>\n\u003cp>I’ve had mixed feeling about lamb since childhood, and up until maybe the last decade, I would have told you that I don’t like lamb. My feelings are starting to change. I do like lamb, but I’m just really picky about it.\u003c/p>\n\u003cp>While I’m not a fan of overly gamey-flavored lamb, and you won’t find me roasting a leg of lamb anytime soon, I have an ever-growing fondness for lamb chops (and, let’s be honest, braised lamb shanks and lamb tagines are getting higher up on my list of likes too).\u003c/p>\n\u003cp>Tender, melt-in-your-mouth, springtime lamb chops are a heavenly match for full-flavored marinades and rubs and they absolutely adore the licking flames of a charcoal-fired grill.\u003c/p>\n\u003cp>You can use either loin chops (the meatier ones that look like little steaks) or the more expensive center-cut rib chops (the pretty ones with the long rib bones) for this dish, just be sure to adjust your cooking time according to how thick or thin the chops are. The one thing you don’t want to do is overcook them!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Serve this deliciousness with fluffy steamed rice and some quickly sautéed spring veggies (or grilled asparagus). Yum!\u003c/p>\n\u003ch3>Recipe: Five-spice lamb chops\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp hoisin sauce\u003c/li>\n\u003cli>2 tbsp light brown sugar\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>1 tbsp dry sherry\u003c/li>\n\u003cli>2 tsp Chinese five-spice powder\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 star anise\u003c/li>\n\u003cli>3 lbs lamb loin or rib chops, 1 to 1 1/4 inches thick, trimmed\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95024,95022,95021,95023,95020,95018,95017,95019,95015\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a bowl or large measuring pitcher, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, five-spice, salt, and garlic. Transfer to large resealable plastic bag. Add the lamb and star anise, seal the bag, and turn to coat. Refrigerate for at least 4 hours or overnight.\u003c/li>\n\u003cli>Prepare a grill for medium to medium-high heat. Remove the lamb from the marinade and bring it to room temperature for 30 minutes while the grill heats.\u003c/li>\n\u003cli>If you like, while the lamb is coming to room temperature, pour the marinade into a small saucepan over medium heat and bring to a boil. Cook, stirring, for a few minutes until syrupy.\u003c/li>\n\u003cli>Oil the grill grate with cooking spray. Grill the lamb until nicely charred and cooked to your liking, about 5 minutes on each side for medium-rare (they should come to 130–135F when ready). If you like, just before the lamb is ready, brush the lamb with the marinade to glaze it slightly. Grill on each side to caramelize the marinade slightly. Transfer to a platter and let rest for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/lambchops-final3.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.","status":"publish","parent":0,"modified":1554328466,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":519},"headData":{"title":"Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops | KQED","description":"These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops","datePublished":"2015-04-13T17:04:49.000Z","dateModified":"2019-04-03T21:54:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"94568 http://ww2.kqed.org/bayareabites/?p=94568","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/13/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops/","disqusTitle":"Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops","path":"/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/em>\u003c/p>\n\u003cp>I’ve had mixed feeling about lamb since childhood, and up until maybe the last decade, I would have told you that I don’t like lamb. My feelings are starting to change. I do like lamb, but I’m just really picky about it.\u003c/p>\n\u003cp>While I’m not a fan of overly gamey-flavored lamb, and you won’t find me roasting a leg of lamb anytime soon, I have an ever-growing fondness for lamb chops (and, let’s be honest, braised lamb shanks and lamb tagines are getting higher up on my list of likes too).\u003c/p>\n\u003cp>Tender, melt-in-your-mouth, springtime lamb chops are a heavenly match for full-flavored marinades and rubs and they absolutely adore the licking flames of a charcoal-fired grill.\u003c/p>\n\u003cp>You can use either loin chops (the meatier ones that look like little steaks) or the more expensive center-cut rib chops (the pretty ones with the long rib bones) for this dish, just be sure to adjust your cooking time according to how thick or thin the chops are. The one thing you don’t want to do is overcook them!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve this deliciousness with fluffy steamed rice and some quickly sautéed spring veggies (or grilled asparagus). Yum!\u003c/p>\n\u003ch3>Recipe: Five-spice lamb chops\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp hoisin sauce\u003c/li>\n\u003cli>2 tbsp light brown sugar\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>1 tbsp dry sherry\u003c/li>\n\u003cli>2 tsp Chinese five-spice powder\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 star anise\u003c/li>\n\u003cli>3 lbs lamb loin or rib chops, 1 to 1 1/4 inches thick, trimmed\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95024,95022,95021,95023,95020,95018,95017,95019,95015","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a bowl or large measuring pitcher, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, five-spice, salt, and garlic. Transfer to large resealable plastic bag. Add the lamb and star anise, seal the bag, and turn to coat. Refrigerate for at least 4 hours or overnight.\u003c/li>\n\u003cli>Prepare a grill for medium to medium-high heat. Remove the lamb from the marinade and bring it to room temperature for 30 minutes while the grill heats.\u003c/li>\n\u003cli>If you like, while the lamb is coming to room temperature, pour the marinade into a small saucepan over medium heat and bring to a boil. Cook, stirring, for a few minutes until syrupy.\u003c/li>\n\u003cli>Oil the grill grate with cooking spray. Grill the lamb until nicely charred and cooked to your liking, about 5 minutes on each side for medium-rare (they should come to 130–135F when ready). If you like, just before the lamb is ready, brush the lamb with the marinade to glaze it slightly. Grill on each side to caramelize the marinade slightly. Transfer to a platter and let rest for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/lambchops-final3.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2550","bayareabites_619","bayareabites_14738"],"featImg":"bayareabites_95013","label":"bayareabites"},"bayareabites_79724":{"type":"posts","id":"bayareabites_79724","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79724","score":null,"sort":[1396194286000]},"guestAuthors":[],"slug":"devils-gulch-ranch-brings-locally-raised-meats-including-rabbit-to-the-ferry-plaza-farmers-market","title":"Devil's Gulch Ranch Brings Locally-Raised Meats Including Rabbit to the Ferry Plaza Farmers Market ","publishDate":1396194286,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79737\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mark_devils_gulch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mark_devils_gulch.jpg\" alt=\"Mark Pasternak at Devil’s Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\" width=\"610\" height=\"407\" class=\"size-full wp-image-79737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Pasternak at Devil’s Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/new-vendor-devils-gulch-ranch\" target=\"_blank\">CUESA\u003c/a> (3/28/2014)\u003c/p>\n\u003cp>Mark Pasternak of \u003ca href=\"http://www.devilsgulchranch.com/\">Devil’s Gulch Ranch\u003c/a> caught the farming bug at an early age. “I was born and grew up in Los Angeles and hated every minute of it,” he says. His fondest early memory is of sitting on a pony at age two.\u003c/p>\n\u003cp>When he was old enough to blaze his own trail, he moved north to Lagunitas, and in 1971 acquired a few acres of land in Nicasio that had previously been used for dairy cattle. He started raising horses and pigs, the latter of which became his gateway into commercial farming. Today, Mark and his wife, Myriam Kaplan-Pasternak, farm 115 acres in Nicasio, Novato, and Petaluma, raising pigs, sheep, and rabbits, as well as wine grapes and asparagus.\u003c/p>\n\u003ch3>New Territory\u003c/h3>\n\u003cfigure id=\"attachment_79735\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_myriam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_myriam.jpg\" alt=\"Myriam Kaplan-Pasternak with rabbits at Devil's Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\" width=\"250\" height=\"332\" class=\"size-full wp-image-79735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Myriam Kaplan-Pasternak with rabbits at Devil's Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>Farming with such diversity evolved naturally over time for the Pasternaks—almost accidentally, in some cases. For example, Mark originally introduced the sheep as weed control, to graze his vineyards. “The meat was an afterthought,” he says. Grass-fed lamb is now one of the farm’s popular products in the spring.\u003c/p>\n\u003cp>The rabbits started innocently enough, with two does and a buck. Myriam, who happens to be French and a veterinarian, was well acquainted with rabbit husbandry, so she thought the bunnies would make a great 4-H project for their daughters.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lean and similar in taste to chicken, rabbit is considered one of the more healthful and environmentally friendly meats out there, particularly well-suited for small-scale homesteaders. Rabbits are herbivores, of course, making them low-impact feeders, and because they breed like, well, rabbits, they can \u003ca href=\"http://modernfarmer.com/2013/05/are-rabbits-the-new-super-meat/\">produce six pounds of meat\u003c/a> using the same amount of resources it takes to produce one pound of beef.\u003c/p>\n\u003cp>When the Pasternaks started raising rabbits, there were virtually no commercial rabbitries in the area. The rabbit meat that was available at the time generally came from out of state or from China. European-trained Bay Area chefs had a taste for rabbit but weren’t putting it on menus because it wasn’t available locally.\u003c/p>\n\u003cp>Eventually Myriam’s mother shared the ranch’s rabbit with one her San Francisco chef friends. Word got out, and the Pasternaks started receiving orders from restaurants like the French Laundry and Chez Panisse. Before they knew it, they could barely keep up with the demand. “Other people have started raising rabbits since then,” says Mark, “and I think we can take a certain amount of the credit for that.”\u003c/p>\n\u003ch3>Breeding Like Rabbits\u003c/h3>\n\u003cp>Devil Gulch now has about 300 breeding does, which are a mix of Rex, California, and New Zealand breeds. Rexes are known for the beautiful colors and velvety fur, while California and New Zealand rabbits are fast-growing, white-fur breeds, popular for their meat.\u003c/p>\n\u003cp>“We like the three-way cross because we get hybrid vigor, and we don’t wind up with a sea of white rabbits” says Mark. “We don’t like homogeneity. By having differently colored animals, you’re much more able to relate to them as individuals.”\u003c/p>\n\u003cfigure id=\"attachment_79736\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_rabbit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_rabbit.jpg\" alt=\"Rabbits at Devil's Gulch Ranch. Photo courtesy of Devil's Gulch Ranch\" width=\"250\" height=\"250\" class=\"size-full wp-image-79736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbits at Devil's Gulch Ranch. Photo courtesy of Devil's Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbits are fed a locally milled, corn-free pelleted alfalfa ration, along with rice bran, sugar beet pulp, and wheat for fiber. The rabbits are not certified organic because organic rabbit feed is hard to find, and USDA organic standards require access to the outdoors, which, according to Mark, is nearly impossible when raising rabbits. “If you try to let them go free-range, they won’t come back because every single predator known to man eats them.”\u003c/p>\n\u003cp>“Raising rabbits is very labor-intensive on a commercial scale,” says Mark. Good sanitation is essential, as rabbits are susceptible to diseases like Coccidiosis. Mark explains that the large-scale rabbitries in Europe confine the animals in densely packed 12 x 12-inch cages, relying heavily on antibiotics to manage disease. At Devil’s Gulch, rabbits are raised without hormones and antibiotics. Each breeding doe is housed in her own 30 x 30-inch cage in a barn, and babies are kept with their mothers until they are weaned.\u003c/p>\n\u003ch3>Closing the Loop\u003c/h3>\n\u003cp>Little goes to waste on the farm. The rabbits’ manure, a powerful fertilizer that is high in nitrogen and phosphorous, is applied to the vineyards. The rabbit livers and kidneys are sold along with the meat, while parts that cannot be sold are fed to the farm’s guard dogs. Pelts and other parts of the rabbit are made into products like rabbit’s foot keychains, cat toys, ear and hand muffs, and hats.\u003c/p>\n\u003cp>The ranch’s heritage pigs, which are Yorkshires crossed with Durocs and Berkshires, are also models of waste management. Their diet includes byproducts and returns from local producers, including whole milk, whey, tortillas, whole grain bread, and spent brewers’ grain. “We’ve made a conscious decision to take products that might otherwise wind up in the landfill and turn them into high-quality protein,” Mark says.\u003c/p>\n\u003cp>The Pasternaks strive for sustainability in their energy consumption as well. For many years, the farm was powered by an off-the-grid windmill, and in 2004, Devil’s Gulch installed the first grid-tied windmill in California. The other half of the farm’s electricity is supplied by solar panels.\u003c/p>\n\u003ch3>Education at Home and Overseas\u003c/h3>\n\u003cfigure id=\"attachment_79734\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_lamb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_lamb.jpg\" alt=\"Child holding up a Devil's Gulch Ranch lamb. Photo courtesy of Devil’s Gulch Ranch\" width=\"250\" height=\"337\" class=\"size-full wp-image-79734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Child holding up a Devil's Gulch Ranch lamb. Photo courtesy of Devil’s Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>In 1997, the couple opened up their farm to the community by starting \u003ca href=\"http://www.dges.org/\">DG Educational Services\u003c/a>, offering youth education programs at the farm. They partner with the YMCA for a summer camp, where children connect with nature, interact with farm animals, and learn traditional skills and crafts like pottery, hide tanning, and fire making.\u003c/p>\n\u003cp>“We strongly believe that it’s important for people, particularly youth, to know where their food comes from,” says Mark, “We want to convey that in the context of a real working farm.” He adds, “It’s not a petting zoo.”\u003c/p>\n\u003cp>Introducing children to commercial meat animals can spark some challenging but important questions, which the Pasternaks welcome. “We make it clear to the families that this is what we do and why we do it,” Mark says. “If you are going to eat meat, you need to give the animals the respect they deserve. They’re giving up their lives for your sustenance.”\u003c/p>\n\u003cp>Myriam, who has been involved in humanitarian work since the 1980s, began growing their educational programs internationally. She started working with families in Haiti in 2007, helping them learn how to raise rabbits for income and food. In the last few years, the Pasternaks have also been importing coffee beans from Haiti and facilitating workshops to help coffee farmers rebuild their economy sustainably.\u003c/p>\n\u003cp>Back at home, Mark is excited to be joining the Ferry Plaza Farmers Market, where he will be offering pork (including bacon and sausage), lamb, rabbit, quail (raised by a local co-producer), pelts, and other fur articles. He is eager to engage in the conversations that their unique products will undoubtedly stimulate.\u003c/p>\n\u003cp>“I’m looking forward to interacting with the diverse crowd that goes to the Ferry Plaza and seeing what kind of response we get from folks,” he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Find Devil’s Gulch Ranch in the back plaza at the Ferry Plaza Farmers Market on Saturdays.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":" Mark Pasternak and his wife, Myriam Kaplan-Pasternak, farm 115 acres in Nicasio, Novato, and Petaluma, raising pigs, sheep, and rabbits, as well as wine grapes and asparagus.","status":"publish","parent":0,"modified":1396194286,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1321},"headData":{"title":"Devil's Gulch Ranch Brings Locally-Raised Meats Including Rabbit to the Ferry Plaza Farmers Market | KQED","description":" Mark Pasternak and his wife, Myriam Kaplan-Pasternak, farm 115 acres in Nicasio, Novato, and Petaluma, raising pigs, sheep, and rabbits, as well as wine grapes and asparagus.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Devil's Gulch Ranch Brings Locally-Raised Meats Including Rabbit to the Ferry Plaza Farmers Market ","datePublished":"2014-03-30T15:44:46.000Z","dateModified":"2014-03-30T15:44:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79724 http://blogs.kqed.org/bayareabites/?p=79724","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/30/devils-gulch-ranch-brings-locally-raised-meats-including-rabbit-to-the-ferry-plaza-farmers-market/","disqusTitle":"Devil's Gulch Ranch Brings Locally-Raised Meats Including Rabbit to the Ferry Plaza Farmers Market ","path":"/bayareabites/79724/devils-gulch-ranch-brings-locally-raised-meats-including-rabbit-to-the-ferry-plaza-farmers-market","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79737\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mark_devils_gulch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mark_devils_gulch.jpg\" alt=\"Mark Pasternak at Devil’s Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\" width=\"610\" height=\"407\" class=\"size-full wp-image-79737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Pasternak at Devil’s Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/new-vendor-devils-gulch-ranch\" target=\"_blank\">CUESA\u003c/a> (3/28/2014)\u003c/p>\n\u003cp>Mark Pasternak of \u003ca href=\"http://www.devilsgulchranch.com/\">Devil’s Gulch Ranch\u003c/a> caught the farming bug at an early age. “I was born and grew up in Los Angeles and hated every minute of it,” he says. His fondest early memory is of sitting on a pony at age two.\u003c/p>\n\u003cp>When he was old enough to blaze his own trail, he moved north to Lagunitas, and in 1971 acquired a few acres of land in Nicasio that had previously been used for dairy cattle. He started raising horses and pigs, the latter of which became his gateway into commercial farming. Today, Mark and his wife, Myriam Kaplan-Pasternak, farm 115 acres in Nicasio, Novato, and Petaluma, raising pigs, sheep, and rabbits, as well as wine grapes and asparagus.\u003c/p>\n\u003ch3>New Territory\u003c/h3>\n\u003cfigure id=\"attachment_79735\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_myriam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_myriam.jpg\" alt=\"Myriam Kaplan-Pasternak with rabbits at Devil's Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\" width=\"250\" height=\"332\" class=\"size-full wp-image-79735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Myriam Kaplan-Pasternak with rabbits at Devil's Gulch Ranch. Photo courtesy of Devil’s Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>Farming with such diversity evolved naturally over time for the Pasternaks—almost accidentally, in some cases. For example, Mark originally introduced the sheep as weed control, to graze his vineyards. “The meat was an afterthought,” he says. Grass-fed lamb is now one of the farm’s popular products in the spring.\u003c/p>\n\u003cp>The rabbits started innocently enough, with two does and a buck. Myriam, who happens to be French and a veterinarian, was well acquainted with rabbit husbandry, so she thought the bunnies would make a great 4-H project for their daughters.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lean and similar in taste to chicken, rabbit is considered one of the more healthful and environmentally friendly meats out there, particularly well-suited for small-scale homesteaders. Rabbits are herbivores, of course, making them low-impact feeders, and because they breed like, well, rabbits, they can \u003ca href=\"http://modernfarmer.com/2013/05/are-rabbits-the-new-super-meat/\">produce six pounds of meat\u003c/a> using the same amount of resources it takes to produce one pound of beef.\u003c/p>\n\u003cp>When the Pasternaks started raising rabbits, there were virtually no commercial rabbitries in the area. The rabbit meat that was available at the time generally came from out of state or from China. European-trained Bay Area chefs had a taste for rabbit but weren’t putting it on menus because it wasn’t available locally.\u003c/p>\n\u003cp>Eventually Myriam’s mother shared the ranch’s rabbit with one her San Francisco chef friends. Word got out, and the Pasternaks started receiving orders from restaurants like the French Laundry and Chez Panisse. Before they knew it, they could barely keep up with the demand. “Other people have started raising rabbits since then,” says Mark, “and I think we can take a certain amount of the credit for that.”\u003c/p>\n\u003ch3>Breeding Like Rabbits\u003c/h3>\n\u003cp>Devil Gulch now has about 300 breeding does, which are a mix of Rex, California, and New Zealand breeds. Rexes are known for the beautiful colors and velvety fur, while California and New Zealand rabbits are fast-growing, white-fur breeds, popular for their meat.\u003c/p>\n\u003cp>“We like the three-way cross because we get hybrid vigor, and we don’t wind up with a sea of white rabbits” says Mark. “We don’t like homogeneity. By having differently colored animals, you’re much more able to relate to them as individuals.”\u003c/p>\n\u003cfigure id=\"attachment_79736\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_rabbit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_rabbit.jpg\" alt=\"Rabbits at Devil's Gulch Ranch. Photo courtesy of Devil's Gulch Ranch\" width=\"250\" height=\"250\" class=\"size-full wp-image-79736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbits at Devil's Gulch Ranch. Photo courtesy of Devil's Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbits are fed a locally milled, corn-free pelleted alfalfa ration, along with rice bran, sugar beet pulp, and wheat for fiber. The rabbits are not certified organic because organic rabbit feed is hard to find, and USDA organic standards require access to the outdoors, which, according to Mark, is nearly impossible when raising rabbits. “If you try to let them go free-range, they won’t come back because every single predator known to man eats them.”\u003c/p>\n\u003cp>“Raising rabbits is very labor-intensive on a commercial scale,” says Mark. Good sanitation is essential, as rabbits are susceptible to diseases like Coccidiosis. Mark explains that the large-scale rabbitries in Europe confine the animals in densely packed 12 x 12-inch cages, relying heavily on antibiotics to manage disease. At Devil’s Gulch, rabbits are raised without hormones and antibiotics. Each breeding doe is housed in her own 30 x 30-inch cage in a barn, and babies are kept with their mothers until they are weaned.\u003c/p>\n\u003ch3>Closing the Loop\u003c/h3>\n\u003cp>Little goes to waste on the farm. The rabbits’ manure, a powerful fertilizer that is high in nitrogen and phosphorous, is applied to the vineyards. The rabbit livers and kidneys are sold along with the meat, while parts that cannot be sold are fed to the farm’s guard dogs. Pelts and other parts of the rabbit are made into products like rabbit’s foot keychains, cat toys, ear and hand muffs, and hats.\u003c/p>\n\u003cp>The ranch’s heritage pigs, which are Yorkshires crossed with Durocs and Berkshires, are also models of waste management. Their diet includes byproducts and returns from local producers, including whole milk, whey, tortillas, whole grain bread, and spent brewers’ grain. “We’ve made a conscious decision to take products that might otherwise wind up in the landfill and turn them into high-quality protein,” Mark says.\u003c/p>\n\u003cp>The Pasternaks strive for sustainability in their energy consumption as well. For many years, the farm was powered by an off-the-grid windmill, and in 2004, Devil’s Gulch installed the first grid-tied windmill in California. The other half of the farm’s electricity is supplied by solar panels.\u003c/p>\n\u003ch3>Education at Home and Overseas\u003c/h3>\n\u003cfigure id=\"attachment_79734\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_lamb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/devils_gulch_lamb.jpg\" alt=\"Child holding up a Devil's Gulch Ranch lamb. Photo courtesy of Devil’s Gulch Ranch\" width=\"250\" height=\"337\" class=\"size-full wp-image-79734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Child holding up a Devil's Gulch Ranch lamb. Photo courtesy of Devil’s Gulch Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>In 1997, the couple opened up their farm to the community by starting \u003ca href=\"http://www.dges.org/\">DG Educational Services\u003c/a>, offering youth education programs at the farm. They partner with the YMCA for a summer camp, where children connect with nature, interact with farm animals, and learn traditional skills and crafts like pottery, hide tanning, and fire making.\u003c/p>\n\u003cp>“We strongly believe that it’s important for people, particularly youth, to know where their food comes from,” says Mark, “We want to convey that in the context of a real working farm.” He adds, “It’s not a petting zoo.”\u003c/p>\n\u003cp>Introducing children to commercial meat animals can spark some challenging but important questions, which the Pasternaks welcome. “We make it clear to the families that this is what we do and why we do it,” Mark says. “If you are going to eat meat, you need to give the animals the respect they deserve. They’re giving up their lives for your sustenance.”\u003c/p>\n\u003cp>Myriam, who has been involved in humanitarian work since the 1980s, began growing their educational programs internationally. She started working with families in Haiti in 2007, helping them learn how to raise rabbits for income and food. In the last few years, the Pasternaks have also been importing coffee beans from Haiti and facilitating workshops to help coffee farmers rebuild their economy sustainably.\u003c/p>\n\u003cp>Back at home, Mark is excited to be joining the Ferry Plaza Farmers Market, where he will be offering pork (including bacon and sausage), lamb, rabbit, quail (raised by a local co-producer), pelts, and other fur articles. He is eager to engage in the conversations that their unique products will undoubtedly stimulate.\u003c/p>\n\u003cp>“I’m looking forward to interacting with the diverse crowd that goes to the Ferry Plaza and seeing what kind of response we get from folks,” he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Find Devil’s Gulch Ranch in the back plaza at the Ferry Plaza Farmers Market on Saturdays.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79724/devils-gulch-ranch-brings-locally-raised-meats-including-rabbit-to-the-ferry-plaza-farmers-market","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_1874","bayareabites_95","bayareabites_1246","bayareabites_1875","bayareabites_60"],"tags":["bayareabites_10283","bayareabites_9539","bayareabites_500","bayareabites_619","bayareabites_13223","bayareabites_9168"],"featImg":"bayareabites_79737","label":"bayareabites"},"bayareabites_68222":{"type":"posts","id":"bayareabites_68222","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68222","score":null,"sort":[1376497699000]},"guestAuthors":[],"slug":"in-iraq-laying-claim-to-the-kebab","title":"In Iraq, Laying Claim to the Kebab","publishDate":1376497699,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68227\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kebab-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kebab-full.jpg\" alt=\"Many different Middle Eastern cultures claim to have invented the kebab. Photo: iStockPhoto.com\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many different Middle Eastern cultures claim to have invented the kebab. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211685454/in-iraq-laying-claim-to-the-kebab\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130813_atc_19.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">Kelly McEvers\u003c/a>, \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When you hear the word \"kebab\" in America, you might think of skewers with chunks of chicken or beef and vegetables, marinated and grilled on coals or gas. But say \"kebab\" in the Middle East, and it means a lot of things — chunks of lamb or liver on skewers, or the more popular version of grilled ground meat logs found in Turkey, Iran and much of the Arab world.\u003c/p>\n\u003cp>If you spend enough time in the Middle East, you learn it can be hard to pinpoint the origins of things. Everybody claims to have invented hummus, flatbread and even yogurt. And don't even try to figure out who invented the kebab.\u003c/p>\n\u003cp>I talked to a historian of Arab medieval food on my last trip to Iraq. He told me the word is Arabic in origin and comes from the word \u003cem>keba\u003c/em>, which means \"to turn.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My guide to the Iraqi version of the kebab is Sami al Hilali, a longtime colleague, friend and really good cook.\u003c/p>\n\u003cp>Hilali says he uses a combination of lamb, beef, lamb fat, onions, parsley and spices, all ground up with his hands. He then molds the mixture onto skewers. The skewers are not the kind of skewers many Americans use — they're flat, wide and look sort of like a blunt sword.\u003c/p>\n\u003cp>When Hilali is ready to cook, he puts together about 18 skewers and heads outside. He uses a grill that's more like a 3-foot long trough with hardwood charcoal. He's oriented a fan to blow air over the coals and heat them up faster. The sparks are bright orange and look like fireworks.\u003c/p>\n\u003cp>Isra al Rubei'i, who is helping with the food, says the fan is a matter of practicality.\u003c/p>\n\u003cp>\"Sometimes it's without a blower; using a manual fan would ... give it a more delicious flavor,\" she says. \"But this is just to save time, you know, when you have many skewers to grill.\"\u003c/p>\n\u003cp>When the kebabs are cooked, Hilali prepares a plate with bread that will be their final resting place. Rubei'i says the bread is essential.\u003c/p>\n\u003cp>\"The best part is the flatbread that is soaked in the fat coming out of a charred kebab skewer. You know they fight over this one,\" she says, laughing.\u003c/p>\n\u003cp>The Iraqi medieval food historian who shared the origin of the word kebab also told me another story about them: They appear in a book from the southern Iraqi city of Basra called \u003cem>The Book of Misers\u003c/em>. It was written in the 9th century.\u003c/p>\n\u003cp>The miser in this story is a courtly man who invites people to his garden. He tells the guests, \"Here's the stream, and here's the fire. Catch your fish and make your kebab.\"\u003c/p>\n\u003cp>It's the first known mention of the word. My friends nod, knowingly, as if to say, \"You see? It all comes from Iraq.\" Then we get on with our eating.\u003c/p>\n\u003cp>I've had kebab all around the region — Arab kebab, Turkish kebab and Persian kebab. They're all different, and they're all pretty good. In the end, it doesn't really matter who invented kebab. What matters is that fire has touched meat, that the meat is good, and the company is even better.\u003c/p>\n\u003cp>\u003cem>This post is part of Global Grill, a summer series from \u003c/em>All Things Considered\u003cem> that pulls apart the smoky flavors of grilled foods from around the world.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"The Iraqis, among many other Middle Easterners, believe they invented the kebab. The skewered meat dish appears as early as the 9th century in a book from the southern city of Basra called \u003cem>The Book of Misers\u003c/em>.","status":"publish","parent":0,"modified":1376497703,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":630},"headData":{"title":"In Iraq, Laying Claim to the Kebab | KQED","description":"The Iraqis, among many other Middle Easterners, believe they invented the kebab. The skewered meat dish appears as early as the 9th century in a book from the southern city of Basra called The Book of Misers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"In Iraq, Laying Claim to the Kebab","datePublished":"2013-08-14T16:28:19.000Z","dateModified":"2013-08-14T16:28:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68222 http://blogs.kqed.org/bayareabites/?p=68222","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/14/in-iraq-laying-claim-to-the-kebab/","disqusTitle":"In Iraq, Laying Claim to the Kebab","nprByline":"Kelly McEvers","nprStoryId":"211685454","nprApiLink":"http://api.npr.org/query?id=211685454&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/13/211685454/in-iraq-laying-claim-to-the-kebab?ft=3&f=211685454","nprRetrievedStory":"1","nprPubDate":"Tue, 13 Aug 2013 21:54:00 -0400","nprStoryDate":"Tue, 13 Aug 2013 15:00:00 -0400","nprLastModifiedDate":"Tue, 13 Aug 2013 21:54:42 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130813_atc_19.mp3?orgId=1&topicId=1053&ft=3&f=211685454","nprAudioM3u":"http://api.npr.org/m3u/1211766259-08f194.m3u?orgId=1&topicId=1053&ft=3&f=211685454","path":"/bayareabites/68222/in-iraq-laying-claim-to-the-kebab","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130813_atc_19.mp3?orgId=1&","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68227\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kebab-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kebab-full.jpg\" alt=\"Many different Middle Eastern cultures claim to have invented the kebab. Photo: iStockPhoto.com\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many different Middle Eastern cultures claim to have invented the kebab. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211685454/in-iraq-laying-claim-to-the-kebab\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130813_atc_19.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">Kelly McEvers\u003c/a>, \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When you hear the word \"kebab\" in America, you might think of skewers with chunks of chicken or beef and vegetables, marinated and grilled on coals or gas. But say \"kebab\" in the Middle East, and it means a lot of things — chunks of lamb or liver on skewers, or the more popular version of grilled ground meat logs found in Turkey, Iran and much of the Arab world.\u003c/p>\n\u003cp>If you spend enough time in the Middle East, you learn it can be hard to pinpoint the origins of things. Everybody claims to have invented hummus, flatbread and even yogurt. And don't even try to figure out who invented the kebab.\u003c/p>\n\u003cp>I talked to a historian of Arab medieval food on my last trip to Iraq. He told me the word is Arabic in origin and comes from the word \u003cem>keba\u003c/em>, which means \"to turn.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My guide to the Iraqi version of the kebab is Sami al Hilali, a longtime colleague, friend and really good cook.\u003c/p>\n\u003cp>Hilali says he uses a combination of lamb, beef, lamb fat, onions, parsley and spices, all ground up with his hands. He then molds the mixture onto skewers. The skewers are not the kind of skewers many Americans use — they're flat, wide and look sort of like a blunt sword.\u003c/p>\n\u003cp>When Hilali is ready to cook, he puts together about 18 skewers and heads outside. He uses a grill that's more like a 3-foot long trough with hardwood charcoal. He's oriented a fan to blow air over the coals and heat them up faster. The sparks are bright orange and look like fireworks.\u003c/p>\n\u003cp>Isra al Rubei'i, who is helping with the food, says the fan is a matter of practicality.\u003c/p>\n\u003cp>\"Sometimes it's without a blower; using a manual fan would ... give it a more delicious flavor,\" she says. \"But this is just to save time, you know, when you have many skewers to grill.\"\u003c/p>\n\u003cp>When the kebabs are cooked, Hilali prepares a plate with bread that will be their final resting place. Rubei'i says the bread is essential.\u003c/p>\n\u003cp>\"The best part is the flatbread that is soaked in the fat coming out of a charred kebab skewer. You know they fight over this one,\" she says, laughing.\u003c/p>\n\u003cp>The Iraqi medieval food historian who shared the origin of the word kebab also told me another story about them: They appear in a book from the southern Iraqi city of Basra called \u003cem>The Book of Misers\u003c/em>. It was written in the 9th century.\u003c/p>\n\u003cp>The miser in this story is a courtly man who invites people to his garden. He tells the guests, \"Here's the stream, and here's the fire. Catch your fish and make your kebab.\"\u003c/p>\n\u003cp>It's the first known mention of the word. My friends nod, knowingly, as if to say, \"You see? It all comes from Iraq.\" Then we get on with our eating.\u003c/p>\n\u003cp>I've had kebab all around the region — Arab kebab, Turkish kebab and Persian kebab. They're all different, and they're all pretty good. In the end, it doesn't really matter who invented kebab. What matters is that fire has touched meat, that the meat is good, and the company is even better.\u003c/p>\n\u003cp>\u003cem>This post is part of Global Grill, a summer series from \u003c/em>All Things Considered\u003cem> that pulls apart the smoky flavors of grilled foods from around the world.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68222/in-iraq-laying-claim-to-the-kebab","authors":["byline_bayareabites_68222"],"categories":["bayareabites_2695","bayareabites_2090","bayareabites_1763","bayareabites_10916","bayareabites_34","bayareabites_61"],"tags":["bayareabites_620","bayareabites_11367","bayareabites_2251","bayareabites_619","bayareabites_12215"],"featImg":"bayareabites_68226","label":"bayareabites"},"bayareabites_64367":{"type":"posts","id":"bayareabites_64367","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64367","score":null,"sort":[1372908069000]},"guestAuthors":[],"slug":"mediterranean-inspired-bbq-menu-for-july-4","title":"Mediterranean-Inspired BBQ Menu for July 4th Weekend","publishDate":1372908069,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Who needs a boring ol' dog n' burger this July 4 when you can have big Mediterranean flavors instead? These lamb burgers are jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger (which gives them a slightly more Southeast Asian pedigree, but no matter--our country is a big tossed salad of culinary influences, is it not?), ready to be dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad. Not a tahini fan? Leave it out and add a little more garlic, lemon juice and olive oil instead, and you'll have \u003cem>melitzanosalata\u003c/em>, a Greek-style eggplant dip, topped with a drizzle of olive oil and a sprinkle of chopped fresh oregano.\u003c/p>\n\u003cfigure id=\"attachment_64604\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\">\u003cimg class=\"size-full wp-image-64604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\" alt=\"Mediterranean-Inspired BBQ Menu for July 4\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Inspired BBQ Menu for July 4\u003c/figcaption>\u003c/figure>\n\u003cp>Put out pitchers of cool, minty limeade, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">white peach lemonade\u003c/a>, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/14/sangria-blanca/\">white sangria\u003c/a> made with peaches, raspberries, and a bubbly Spanish cava. And in addition to the typical cool-off beers, why not quench the adults' thirst with some \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">local hard ciders\u003c/a>, like Sonoma's two Gravenstein-based ciders, \u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">Graviva!\u003c/a> from \u003ca href=\"http://www.tiltedshed.com/\">Tilted Shed Ciderworks\u003c/a>, and \u003ca href=\"http://www.applesaucedcider.com/\">Apple Sauced\u003c/a> from \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>? After all, hard cider was the drink of choice for Ben Franklin, Thomas Jefferson, and John Adams, who all drank it by the tankardful.\u003c/p>\n\u003cp>For dessert, think simple, sweet and no-fuss. Load up an ice-filled cooler with a rainbow of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">fruity popsicles\u003c/a>. Plates of bite-sized Rice Krispie treats and wedges of chilled watermelon work, too. Or go the full Girl Scout route and let guests make their own s’mores with chocolate squares, graham crackers, and marshmallows around the grill.\u003c/p>\n\u003cp>\u003cstrong>But before you fire up the grill, heed these tips:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The number-one mistake made by outdoor grillers?\u003c/strong>\u003cbr>\nUnderestimating the time it takes to bring a charcoal-fired grill up to grilling temperature. We've all been there, scraping the hummus bowl dry, eating too many chips and baby carrots while the grill slowly fumes, taking its own sweet time to get up to burger-charring heat. If you're using charcoal, assume that it will take forty-five minutes to an hour to get a bed of coals hot enough to cook. When ready, flames should subside and the coals should be glowing red with a light coating of white ash. A gas grill will be faster; assume about 10 to 15 minutes to get up to temperature.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Hate the taste (and smell) of lighter fluid?\u003c/strong>\u003cbr>\nUse a chimney-style metal flue to get your coals started. And remember, to avoid flare-ups, never squeeze lighter fluid onto still-flaming coals. If you don't have a grill, a ridged grill pan will do just fine. Make sure to preheat it for at least 5 to 7 minutes over medium-high heat before grilling.\u003c/p>\n\u003cp>\u003cstrong>That plate you filled with raw meat patties to carry out to the grill?\u003c/strong>\u003cbr>\nDon't reuse it to hold the cooked burgers! Always put cooked food onto a clean plate for serving, and use clean serving utensils. Wash hands, utensils, and plates after touching or preparing raw meat or poultry. Keep cold things cold and hot things hot, and don't put everything out at once. Keep reinforcements of perishable items, like dairy- or mayonnaise-based sauces and condiments, in the refrigerator. After 3 to 4 hours, dump what's been sitting out in the heat and replace with fresh supplies in clean dishes. Never mix what's been sitting out with what's fresh from the fridge.\u003c/p>\n\u003cp>And if you're looking for some additional good old American picnic favorites, we've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">classic potato salad\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">roasted potato salad in rosemary-chive vinaigrette\u003c/a>, and for the gluten-free and/or vegans among us, a tasty, no-fail \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/12/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad/\">quinoa-bean salad\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Lamb Burgers with Herbed Yogurt\u003c/h2>\n\u003cp>Slide this tasty burgers into grilled pita-bread halves or toasted sesame buns, then top with a dollop of herby yogurt or spiced-up ketchup.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lb ground lamb\u003c/li>\n\u003cli>1/2 cup finely chopped cilantro\u003c/li>\n\u003cli>1/2 cup finely chopped parsley\u003c/li>\n\u003cli>1 thumb-sized piece of fresh ginger root, peeled and grated\u003c/li>\n\u003cli>3 scallions (green onions), finely chopped\u003c/li>\n\u003cli>1/2 tsp cumin\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>4 to 6 pita breads or buns\u003c/li>\n\u003cli>Herbed Yogurt Sauce, for serving (below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Gently mix lamb with herbs, grated ginger, scallions, cumin, and salt. Form into plump patties.\u003c/p>\n\u003cp>2. Grill patties over medium-high heat about 4 minutes on each side, or until outside is well browned but centers are still pink. Place pita bread at edges of grill and grill until just warmed through and lightly char-marked. Tuck burgers into pita and dollop with Herbed Yogurt.\u003c/p>\n\u003ch2>Recipe: Herbed Yogurt\u003c/h2>\n\u003cp>Inspired by Greek tzatziki and Indian raita, this makes a cooling topping for lamb burgers. It can also double as a great dip for raw veggies. Look for thick, dense Greek-style yogurt, or use a half-and-half mixture of yogurt and sour cream.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups plain yogurt, preferably Greek style\u003c/li>\n\u003cli>1/4 cup fresh mint leaves, finely chopped\u003c/li>\n\u003cli>2 tablespoons fresh dill, stems removed, finely chopped\u003c/li>\n\u003cli>3 scallions or 1/2 small red onion, finely chopped\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir yogurt, mint, dill, scallions, and salt and pepper together. Taste for seasoning. If not using right away, cover and chill.\u003c/p>\n\u003ch2>Recipe: Grilled Eggplant Spread\u003c/h2>\n\u003cp>Known as \u003cem>baba ganoush\u003c/em> in Middle Eastern restaurants, this is hummus’s sexy older sister: smooth and smoky, with a sassy, garlicky bite zingy with lemon. Use as a sandwich spread in grilled pita rounds with carrot-mint salad and fresh tomato slices, or serve as a dip with raw veggies and crunchy pita chips.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large eggplant\u003c/li>\n\u003cli>2 1/2 tablespoons olive oil, plus more for drizzling\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1/3 cup tahini\u003c/li>\n\u003cli>juice of 2 lemons\u003c/li>\n\u003cli>1/4 tsp smoked paprika, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Rub eggplant with olive oil and pierce in several places with a fork. Grill whole eggplant, turning frequently, until skin is browned and charred and flesh is softened. Remove from grill and set aside until cool enough to handle. Strip off skin and discard.\u003c/p>\n\u003cp>2. Put grilled eggplant, garlic, salt, tahini, 2 tablespoons of olive oil, and lemon juice into blender or food processor. Blend for 1 minute. Scrape down sides with rubber spatula.\u003c/p>\n\u003cp>3. Replace the lid and blend again for another minute, or until mixture is smooth. Taste for seasoning, and add more lemon juice, salt, or olive oil as needed.\u003c/p>\n\u003cp>4. Using rubber spatula, scrape into a bowl and drizzle with olive oil. Sprinkle with smoked paprika, if desired.\u003c/p>\n\u003ch2>Recipe: Carrot Mint Salad\u003c/h2>\n\u003cp>Crunchy, bright, wholesome, and pretty.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb carrots, organic if possible, peeled and coarsely grated\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 to 3 tbsp lemon juice\u003c/li>\n\u003cli>A splash of apple cider vinegar\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>A large handful of fresh mint leaves, stems removed, finely chopped\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss carrots with olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust seasonings as necessary. Just before serving, stir in mint.\u003c/p>\n\n","blocks":[],"excerpt":"Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.","status":"publish","parent":0,"modified":1550610528,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1218},"headData":{"title":"Mediterranean-Inspired BBQ Menu for July 4th Weekend | KQED","description":"Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mediterranean-Inspired BBQ Menu for July 4th Weekend","datePublished":"2013-07-04T03:21:09.000Z","dateModified":"2019-02-19T21:08:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"64367 http://blogs.kqed.org/bayareabites/?p=64367","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/03/mediterranean-inspired-bbq-menu-for-july-4/","disqusTitle":"Mediterranean-Inspired BBQ Menu for July 4th Weekend","path":"/bayareabites/64367/mediterranean-inspired-bbq-menu-for-july-4","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Who needs a boring ol' dog n' burger this July 4 when you can have big Mediterranean flavors instead? These lamb burgers are jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger (which gives them a slightly more Southeast Asian pedigree, but no matter--our country is a big tossed salad of culinary influences, is it not?), ready to be dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad. Not a tahini fan? Leave it out and add a little more garlic, lemon juice and olive oil instead, and you'll have \u003cem>melitzanosalata\u003c/em>, a Greek-style eggplant dip, topped with a drizzle of olive oil and a sprinkle of chopped fresh oregano.\u003c/p>\n\u003cfigure id=\"attachment_64604\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\">\u003cimg class=\"size-full wp-image-64604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\" alt=\"Mediterranean-Inspired BBQ Menu for July 4\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Inspired BBQ Menu for July 4\u003c/figcaption>\u003c/figure>\n\u003cp>Put out pitchers of cool, minty limeade, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">white peach lemonade\u003c/a>, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/14/sangria-blanca/\">white sangria\u003c/a> made with peaches, raspberries, and a bubbly Spanish cava. And in addition to the typical cool-off beers, why not quench the adults' thirst with some \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">local hard ciders\u003c/a>, like Sonoma's two Gravenstein-based ciders, \u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">Graviva!\u003c/a> from \u003ca href=\"http://www.tiltedshed.com/\">Tilted Shed Ciderworks\u003c/a>, and \u003ca href=\"http://www.applesaucedcider.com/\">Apple Sauced\u003c/a> from \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>? After all, hard cider was the drink of choice for Ben Franklin, Thomas Jefferson, and John Adams, who all drank it by the tankardful.\u003c/p>\n\u003cp>For dessert, think simple, sweet and no-fuss. Load up an ice-filled cooler with a rainbow of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">fruity popsicles\u003c/a>. Plates of bite-sized Rice Krispie treats and wedges of chilled watermelon work, too. Or go the full Girl Scout route and let guests make their own s’mores with chocolate squares, graham crackers, and marshmallows around the grill.\u003c/p>\n\u003cp>\u003cstrong>But before you fire up the grill, heed these tips:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The number-one mistake made by outdoor grillers?\u003c/strong>\u003cbr>\nUnderestimating the time it takes to bring a charcoal-fired grill up to grilling temperature. We've all been there, scraping the hummus bowl dry, eating too many chips and baby carrots while the grill slowly fumes, taking its own sweet time to get up to burger-charring heat. If you're using charcoal, assume that it will take forty-five minutes to an hour to get a bed of coals hot enough to cook. When ready, flames should subside and the coals should be glowing red with a light coating of white ash. A gas grill will be faster; assume about 10 to 15 minutes to get up to temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hate the taste (and smell) of lighter fluid?\u003c/strong>\u003cbr>\nUse a chimney-style metal flue to get your coals started. And remember, to avoid flare-ups, never squeeze lighter fluid onto still-flaming coals. If you don't have a grill, a ridged grill pan will do just fine. Make sure to preheat it for at least 5 to 7 minutes over medium-high heat before grilling.\u003c/p>\n\u003cp>\u003cstrong>That plate you filled with raw meat patties to carry out to the grill?\u003c/strong>\u003cbr>\nDon't reuse it to hold the cooked burgers! Always put cooked food onto a clean plate for serving, and use clean serving utensils. Wash hands, utensils, and plates after touching or preparing raw meat or poultry. Keep cold things cold and hot things hot, and don't put everything out at once. Keep reinforcements of perishable items, like dairy- or mayonnaise-based sauces and condiments, in the refrigerator. After 3 to 4 hours, dump what's been sitting out in the heat and replace with fresh supplies in clean dishes. Never mix what's been sitting out with what's fresh from the fridge.\u003c/p>\n\u003cp>And if you're looking for some additional good old American picnic favorites, we've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">classic potato salad\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">roasted potato salad in rosemary-chive vinaigrette\u003c/a>, and for the gluten-free and/or vegans among us, a tasty, no-fail \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/12/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad/\">quinoa-bean salad\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Lamb Burgers with Herbed Yogurt\u003c/h2>\n\u003cp>Slide this tasty burgers into grilled pita-bread halves or toasted sesame buns, then top with a dollop of herby yogurt or spiced-up ketchup.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lb ground lamb\u003c/li>\n\u003cli>1/2 cup finely chopped cilantro\u003c/li>\n\u003cli>1/2 cup finely chopped parsley\u003c/li>\n\u003cli>1 thumb-sized piece of fresh ginger root, peeled and grated\u003c/li>\n\u003cli>3 scallions (green onions), finely chopped\u003c/li>\n\u003cli>1/2 tsp cumin\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>4 to 6 pita breads or buns\u003c/li>\n\u003cli>Herbed Yogurt Sauce, for serving (below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Gently mix lamb with herbs, grated ginger, scallions, cumin, and salt. Form into plump patties.\u003c/p>\n\u003cp>2. Grill patties over medium-high heat about 4 minutes on each side, or until outside is well browned but centers are still pink. Place pita bread at edges of grill and grill until just warmed through and lightly char-marked. Tuck burgers into pita and dollop with Herbed Yogurt.\u003c/p>\n\u003ch2>Recipe: Herbed Yogurt\u003c/h2>\n\u003cp>Inspired by Greek tzatziki and Indian raita, this makes a cooling topping for lamb burgers. It can also double as a great dip for raw veggies. Look for thick, dense Greek-style yogurt, or use a half-and-half mixture of yogurt and sour cream.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups plain yogurt, preferably Greek style\u003c/li>\n\u003cli>1/4 cup fresh mint leaves, finely chopped\u003c/li>\n\u003cli>2 tablespoons fresh dill, stems removed, finely chopped\u003c/li>\n\u003cli>3 scallions or 1/2 small red onion, finely chopped\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir yogurt, mint, dill, scallions, and salt and pepper together. Taste for seasoning. If not using right away, cover and chill.\u003c/p>\n\u003ch2>Recipe: Grilled Eggplant Spread\u003c/h2>\n\u003cp>Known as \u003cem>baba ganoush\u003c/em> in Middle Eastern restaurants, this is hummus’s sexy older sister: smooth and smoky, with a sassy, garlicky bite zingy with lemon. Use as a sandwich spread in grilled pita rounds with carrot-mint salad and fresh tomato slices, or serve as a dip with raw veggies and crunchy pita chips.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large eggplant\u003c/li>\n\u003cli>2 1/2 tablespoons olive oil, plus more for drizzling\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1/3 cup tahini\u003c/li>\n\u003cli>juice of 2 lemons\u003c/li>\n\u003cli>1/4 tsp smoked paprika, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Rub eggplant with olive oil and pierce in several places with a fork. Grill whole eggplant, turning frequently, until skin is browned and charred and flesh is softened. Remove from grill and set aside until cool enough to handle. Strip off skin and discard.\u003c/p>\n\u003cp>2. Put grilled eggplant, garlic, salt, tahini, 2 tablespoons of olive oil, and lemon juice into blender or food processor. Blend for 1 minute. Scrape down sides with rubber spatula.\u003c/p>\n\u003cp>3. Replace the lid and blend again for another minute, or until mixture is smooth. Taste for seasoning, and add more lemon juice, salt, or olive oil as needed.\u003c/p>\n\u003cp>4. Using rubber spatula, scrape into a bowl and drizzle with olive oil. Sprinkle with smoked paprika, if desired.\u003c/p>\n\u003ch2>Recipe: Carrot Mint Salad\u003c/h2>\n\u003cp>Crunchy, bright, wholesome, and pretty.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb carrots, organic if possible, peeled and coarsely grated\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 to 3 tbsp lemon juice\u003c/li>\n\u003cli>A splash of apple cider vinegar\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>A large handful of fresh mint leaves, stems removed, finely chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss carrots with olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust seasonings as necessary. Just before serving, stir in mint.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64367/mediterranean-inspired-bbq-menu-for-july-4","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8243","bayareabites_1289","bayareabites_401","bayareabites_14760","bayareabites_619","bayareabites_153","bayareabites_14738","bayareabites_3682","bayareabites_2890"],"featImg":"bayareabites_64606","label":"bayareabites"},"bayareabites_58916":{"type":"posts","id":"bayareabites_58916","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58916","score":null,"sort":[1364406424000]},"guestAuthors":[],"slug":"lamb-for-four-sundays-four-ways","title":"Lamb For Four Sundays, Four Ways","publishDate":1364406424,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58928\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\" alt=\"A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\" width=\"890\" height=\"500\" class=\"size-full wp-image-58928\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Whitney Pipkin, \u003ca href=\"http://www.npr.org/2013/03/27/175362767/lamb-for-four-sundays-four-ways\">Kitchen Window at NPR Food\u003c/a> (3/27/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#chops\">Pistachio, Mint And Spice Crusted Lamb Chops\u003c/a>, \u003ca href=\"#biryani\">Pakistani Lamb Biryani\u003c/a>, \u003ca href=\"#pastitsio\">Pastitsio\u003c/a> and \u003ca href=\"#roast\">Roasted Leg Of Lamb\u003c/a>. \u003c/p>\n\u003cp>It's 9 a.m. on a Sunday, and my bathrobe and hair already reek of \u003ca href=\"http://www.npr.org/2011/04/27/135761263/garam-masala-a-taste-worth-acquiring\">garam masala\u003c/a> — burnt garam masala, to be exact. Who'd have known that the key to this Indian-Pakistani recipe for lamb biryani would be the French cooking mantra of mise-en-place? Or that the minute it takes for the pile of spices to get \"aromatic\" in hot oil is not nearly long enough to both measure and photograph them before they turn to ashes?\u003c/p>\n\u003cp>More important, why am I taking my first stab at this recipe on a Sunday morning, with my coffee growing cold while I scurry around my spice-infused kitchen?\u003c/p>\n\u003cp>Blame it on the lamb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the members of our weekly \"home group,\" about a dozen people from our church gathering for a meal and Bible study, announced that his Pennsylvania parents raise lamb. Our food-minded group couldn't resist. His parents have the lamb butchered once a year and freeze the meat for sale year-round, nearly giving it away at about $5 a pound.\u003c/p>\n\u003cp>We put in an order and, a couple of weeks later, my freezer was teeming with the goods. Chops, legs, ribs and the ground variety — it was more than enough inspiration for a month's worth of Sunday meals.\u003c/p>\n\u003cp>Our group divvies up the cooking labor and is full of adventurous gastronomes. (When one of our members snagged a deer with his new crossbow — we are in Virginia — we gladly worked venison chili onto the menu.)\u003c/p>\n\u003cp>I hoped the lamb would incorporate each family's culinary background, especially the Kumars'. But despite her husband's Indian descent and her experience with Indian cuisine, Marsha Kumar wanted to make the pastitsio (a Greek noodle casserole layered with bechamel sauce and ground lamb). This left me with the biryani, a complex rice- and spice-based dish that reminded me yet again not to cut hot peppers before I put in my contact lenses.\u003c/p>\n\u003cp>Christi, who grinds grain to make her own bread each week, raised her hand for the first meal: spice-crusted lamb chops with a tangy yogurt sauce, accompanied by the roast vegetables the rest of us would bring. And I planned to make a simple roast leg of lamb and ribs as the \u003cem>piece de resistance\u003c/em> and final meal.\u003c/p>\n\u003cp>After discovering my love of lamb via Greek and Indian restaurants, I was surprised to find out later that some people don't have a taste for it, although everyone in our group does.\u003c/p>\n\u003cp>The protein that is ubiquitous in Middle Eastern dishes is less common in American cuisine. That is, until Easter, when lamb and ham battle it out for which will be the centerpiece of the holiday meal. There is a seasonal price dip about this time of year, so it's a good time to experiment.\u003c/p>\n\u003cp>Some people confuse lamb with its less-tender relative, mutton (older sheep), which is even more of an acquired taste. Others don't like the somewhat gamey aroma lamb gives off under fire.\u003c/p>\n\u003cp>But layer in the right mix of flavors — and a bechamel sauce never hurts — and lamb has a way of absorbing, altering and making a meal out of the spices that go into a dish.\u003c/p>\n\u003cp>To me, it's the epitome of comfort food as the weather begins to thaw into spring.\u003c/p>\n\u003cp>Perhaps the best part about our group's lamb-centric meals, besides having a connection to the people who raised the meat, was the way they fostered community as only a true sit-down sort of feast can (even if it's followed by a communal food coma). We collaborated on recipes, complimented one another's handiwork and ate — a lot.\u003c/p>\n\u003cp>It was a splendid precursor to the spring season, when lamb will get the recognition it deserves on more than a few Easter Sunday tables.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chops\">\u003c/a>Recipe: Pistachio, Mint And Spice Crusted Lamb Chops\u003c/h3>\n\u003cp>\u003cem>We adapted this recipe from The Sophisticated Gourmet blog and replaced some traditional Middle Eastern spices, like sumac, with easy-to-find ingredients. We used the small lamb chops we were provided and suggest adjusting cooking times to the size of your chops. Assemble and measure all the ingredients, and the rest is simple.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58930\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\" alt=\"Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-58930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 lamb chops (about 3/4-inch thick)\u003cbr>\nFine grain sea salt and freshly ground black pepper\u003cbr>\nOlive oil\u003c/p>\n\u003cp>\u003cstrong>Spice Rub\u003c/strong>\u003c/p>\n\u003cp>2 teaspoons lemon zest\u003cbr>\nSeeds from 3 green cardamom pods, pulverized into a fine powder\u003cbr>\n1 1/2 teaspoons freshly ground cumin\u003cbr>\n1/2 teaspoon chili powder\u003cbr>\n1/2 teaspoon freshly ground cinnamon\u003cbr>\n1/4 teaspoon freshly ground nutmeg\u003cbr>\nJuice of 1/2 lime (1 tablespoon)\u003cbr>\n1 tablespoon olive oil\u003c/p>\n\u003cp>\u003cstrong>Pistachio And Mint Topping\u003c/strong>\u003c/p>\n\u003cp>2/3 cup unshelled pistachios\u003cbr>\n2/3 cup mint\u003cbr>\n1/3 cup cilantro\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 tablespoon finely chopped red onion\u003cbr>\n1 teaspoon lemon zest\u003c/p>\n\u003cp>\u003cstrong>Yogurt-Mint Sauce\u003c/strong>\u003c/p>\n\u003cp>Juice of 1 lemon\u003cbr>\n1 cup Greek yogurt\u003cbr>\n1/3 cup mint, finely chopped\u003cbr>\n3 tablespoons mayonnaise\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Generously season each lamb chop (both sides) with salt and pepper.\u003c/p>\n\u003cp>In a bowl, mix all of the ingredients for the spice rub. Set aside.\u003c/p>\n\u003cp>In a food processor, chop all of the ingredients for the pistachio and mint topping. Process the mixture until it is coarsely ground, not pureed. Set the mixture aside.\u003c/p>\n\u003cp>Put all of the yogurt-mint sauce ingredients into a bowl and stir. Keep refrigerated.\u003c/p>\n\u003cp>Place the chops in a glass baking dish or on a baking sheet (with a lip), and gently massage the lamb chops with the spice rub.\u003c/p>\n\u003cp>Generously douse with olive oil. Allow the lamb chops to sit at room temperature for 10 to 15 minutes, while you preheat the oven to 425 degrees.\u003c/p>\n\u003cp>Heat a large cast-iron skillet or large saute pan on medium-high heat.\u003c/p>\n\u003cp>Once the pan has heated, carefully plop the lamb chops into the hot pan and cook for about 2 minutes on each side to brown. Once the chops are the color of roasted chestnuts, remove the pan from the heat and put back on the baking sheet. Layer each lamb chop with the pistachio and mint topping.\u003c/p>\n\u003cp>Put the pan of lamb chops in the oven for about 5 minutes, until medium-rare or your preferred doneness. If the lamb is medium-rare, it will give when you press the meat with your finger. If it doesn't give, it's well-done.\u003cem> \u003c/em>Or you can use an instant-read meat thermometer to check for doneness. If the lamb is medium-rare, it will register 140-150 degrees. If the lamb is medium, it will register 160 degrees. And if it is well-done, the lamb should register 165 degrees and up.\u003c/p>\n\u003cp>When cooked to your likeness, place the lamb chops in aluminum foil, and allow the meat to rest for 5 to 6 minutes before serving. Serve with yogurt-mint sauce.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"biryani\">\u003c/a>Recipe: Pakistani Lamb Biryani\u003c/h3>\n\u003cp>\u003cem>This recipe is adapted from one in a 2010 \u003c/em>Saveur\u003cem> magazine. I chose it because I was eager to use my newly acquired green cardamom pods. The key is having the ingredients measured and ready beforehand. If you can get lamb meat already cut off the bone, that also saves time. We served this with a healthful version of Indian halwa, the dessertlike mixture of coconut milk-boiled carrots, raisins, spices and honey.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58929\" class=\"wp-caption aligncenter\" style=\"max-width: 591px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\" alt=\"Pakistani Lamb Biryani. Photo: Whitney Pipkin for NPR\" width=\"591\" height=\"500\" class=\"size-full wp-image-58929\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pakistani Lamb Biryani. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup canola oil\u003cbr>\n3 large yellow onions, thinly sliced\u003cbr>\n2 tablespoons garam masala\u003cbr>\n1 teaspoon crushed red chili flakes\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n18 black peppercorns\u003cbr>\n9 pods green cardamom\u003cbr>\n3 pods black cardamom\u003cbr>\n2 2-inch cinnamon sticks\u003cbr>\n6 cloves garlic, minced\u003cbr>\n6 tomatoes, cored and minced\u003cbr>\n5 serrano chilies, stemmed and minced\u003cbr>\n1 piece of ginger, 1 1/2 inches long, peeled and minced\u003cbr>\n2 pounds trimmed lamb shoulder, cut into 2- to 3-inch pieces\u003cbr>\nKosher salt, to taste\u003cbr>\n1/2 cup plain yogurt\u003cbr>\n3/4 cup roughly chopped mint leaves\u003cbr>\n1/4 cup roughly chopped cilantro\u003cbr>\n40 threads saffron, crushed (heaping 1/2 teaspoon)\u003cbr>\n2 1/2 cups white basmati rice, soaked in cold water for 30 minutes, drained\u003cbr>\n1/2 teaspoon cumin seeds\u003cbr>\n4 whole cloves\u003cbr>\n2 dried bay leaves\u003cbr>\nRose water or kewra essence (optional)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Heat 1/4 cup oil in a 5-quart skillet or pot over high heat. Add onions and cook, stirring occasionally, until dark brown, 20 to 25 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>Heat remaining oil in a 5-quart pot over high heat. Add garam masala, chili flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods and 1 cinnamon stick. Cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chilies and ginger, and cook, stirring, 2 to 3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium and cook until lamb is tender, about 1 hour.\u003c/p>\n\u003cp>Add fried onions, yogurt, 1/2 cup mint and 2 tablespoons cilantro. Cook, uncovered, for 15 minutes more. Set aside.\u003c/p>\n\u003cp>Put saffron into a bowl, cover with 1/2 cup hot water and set aside.\u003c/p>\n\u003cp>Bring 4 cups of water to a boil in a 5-quart saucepan. Add remaining peppercorns, green and black cardamom and cinnamon stick, along with the rice, cumin, cloves and bay leaves. Season with salt. Cook rice until al dente, 5 to 10 minutes. Drain rice and set aside.\u003c/p>\n\u003cp>Transfer half the lamb curry to a 5-quart pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along with a few drops of rose water, and mix into rice with your fingers. Top with remaining lamb curry and remaining rice, drizzle with remaining saffron and mix. Cook, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pastitsio\">\u003c/a>Recipe: Pastitsio\u003c/h3>\n\u003cp>\u003cem>The recipe for this Greek noodle casserole is adapted from a 2009 episode of Ina Garten's Barefoot Contessa cooking show. We substituted a good ground turkey for the ground beef, since the lamb lends more than enough fatty flavor to the dish.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58927\" class=\"wp-caption aligncenter\" style=\"max-width: 928px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\" alt=\"Pastitsio. Photo: Whitney Pipkin for NPR\" width=\"928\" height=\"500\" class=\"size-full wp-image-58927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pastitsio. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>3 tablespoons good olive oil\u003cbr>\n1 1/2 cups chopped yellow onion (1 large)\u003cbr>\n1 pound lean ground beef\u003cbr>\n1 pound lean ground lamb\u003cbr>\n1/2 cup dry red wine\u003cbr>\n1 tablespoon minced garlic (3 large cloves)\u003cbr>\n1 tablespoon ground cinnamon\u003cbr>\n1 teaspoon dried oregano\u003cbr>\n1 teaspoon fresh thyme leaves\u003cbr>\nPinch of cayenne pepper\u003cbr>\n1 can (28 ounces) crushed tomatoes in puree\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Bechamel\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups whole milk (or lower fat)\u003cbr>\n1 cup heavy cream\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter\u003cbr>\n1/4 cup all-purpose flour\u003cbr>\n1/4 teaspoon freshly grated nutmeg\u003cbr>\n1 teaspoon salt\u003cbr>\n1 teaspoon freshly grated black pepper\u003cbr>\n1 1/2 cups freshly grated Parmesan or Kasseri cheese\u003cbr>\n2 extra-large eggs, beaten\u003cbr>\n2/3 cup Greek-style yogurt\u003cbr>\n3/4 pound small pasta shells\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb and saute over medium heat for 8 to 10 minutes, until no longer pink, crumbling the meat with the back of a wooden spoon.\u003c/p>\n\u003cp>Drain off any excess liquid, add the wine and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, salt and pepper, and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.\u003c/p>\n\u003cp>In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, salt and pepper. Stir in 3/4 cup of cheese and 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.\u003c/p>\n\u003cp>Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't overcook because the pasta will later be baked. Drain and set aside.\u003c/p>\n\u003cp>Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"roast\">\u003c/a>Recipe: Roasted Leg Of Lamb\u003c/h3>\n\u003cp>\u003cem>We adapted our recipe for our piece de resistance from Max and Eli Sussman's This Is a Cookbook: Recipes for Real Life (Olive Press, 2012). Eli Sussman cooks at NYC's Mile End Deli, and his brother Max is chef de cuisine at Roberta's. This recipe was simple and easily executed, though probably not ideal to be cooked at one home and transported to another. Our freezer had only a 2-pound leg of lamb, so I also marinated the lamb ribs (both overnight) with the same mixture and roasted them for a snack.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58931\" class=\"wp-caption aligncenter\" style=\"max-width: 752px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\" alt=\"Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\" width=\"752\" height=\"500\" class=\"size-full wp-image-58931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bone-in leg of lamb, about 5 pounds\u003c/p>\n\u003cp>\u003cstrong>Marinade\u003c/strong>\u003c/p>\n\u003cp>4 large garlic cloves, crushed but left whole\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n1 tablespoon ground cumin\u003cbr>\n2 teaspoons ground coriander\u003cbr>\nZest of 2 lemons\u003cbr>\nZest of 1 orange\u003cbr>\nRed pepper flakes\u003cbr>\n1/4 cup extra virgin olive oil\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the lamb in a large roasting pan. Combine all of the marinade ingredients in a bowl and stir to mix well. Rub the marinade evenly all over the lamb. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour and up to 24 hours.\u003c/p>\n\u003cp>Preheat the oven to 450 degrees.\u003c/p>\n\u003cp>Remove the lamb from the refrigerator and let come to room temperature while the oven is heating. Discard the garlic.\u003c/p>\n\u003cp>Roast until the surface of the meat is beginning to caramelize, about 15 minutes. Reduce the oven temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the lamb, but away from the bone, registers 135 degrees for medium-rare (30 to 45 minutes longer).\u003c/p>\n\u003cp>Transfer the lamb to a cutting board, cover with foil and let rest for 10 to 15 minutes. Set aside the pan with the drippings (I suggest dipping bread in the drippings).\u003c/p>\n\u003cp>Carve the lamb, first slicing it from the bone in large pieces, as few as possible. Cut the meat on the diagonal against the grain into slices about 1/2-inch thick. Place a few slices on each plate, drizzle the pan juices over the top. Serve immediately.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nWhitney Pipkin is a freelance writer and editor covering food, farms and the environment from Alexandria, Va. Her work has appeared in publications including The Washington Post, Grist.org and Foodshed Magazine. She blogs about recipes, food and farms at \u003ca href=\"http://thinkabouteat.com/\">thinkabouteat.com\u003c/a>. See her recent work at \u003ca href=\"http://whitneypipkin.wordpress.com/\">whitneypipkin.com\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Though it's not as common as other proteins in American cuisine, lamb often gets a share of the spotlight on springtime's holiday tables. It's a good time to experiment with lamb's magical ability to absorb and alter flavors.","status":"publish","parent":0,"modified":1364406424,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":81,"wordCount":2649},"headData":{"title":"Lamb For Four Sundays, Four Ways | KQED","description":"Though it's not as common as other proteins in American cuisine, lamb often gets a share of the spotlight on springtime's holiday tables. It's a good time to experiment with lamb's magical ability to absorb and alter flavors.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Lamb For Four Sundays, Four Ways","datePublished":"2013-03-27T17:47:04.000Z","dateModified":"2013-03-27T17:47:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"58916 http://blogs.kqed.org/bayareabites/?p=58916","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/27/lamb-for-four-sundays-four-ways/","disqusTitle":"Lamb For Four Sundays, Four Ways","nprByline":"Whitney Pipkin","nprStoryId":"175362767","nprApiLink":"http://api.npr.org/query?id=175362767&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/03/27/175362767/lamb-for-four-sundays-four-ways?ft=3&f=175362767","nprRetrievedStory":"1","nprPubDate":"Wed, 27 Mar 2013 01:43:00 -0400","nprStoryDate":"Wed, 27 Mar 2013 01:43:00 -0400","nprLastModifiedDate":"Wed, 27 Mar 2013 01:43:10 -0400","path":"/bayareabites/58916/lamb-for-four-sundays-four-ways","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58928\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lamb1.jpg\" alt=\"A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\" width=\"890\" height=\"500\" class=\"size-full wp-image-58928\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lamb chop crusted with pistachio, mint and spices, served with assorted vegetables. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Whitney Pipkin, \u003ca href=\"http://www.npr.org/2013/03/27/175362767/lamb-for-four-sundays-four-ways\">Kitchen Window at NPR Food\u003c/a> (3/27/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#chops\">Pistachio, Mint And Spice Crusted Lamb Chops\u003c/a>, \u003ca href=\"#biryani\">Pakistani Lamb Biryani\u003c/a>, \u003ca href=\"#pastitsio\">Pastitsio\u003c/a> and \u003ca href=\"#roast\">Roasted Leg Of Lamb\u003c/a>. \u003c/p>\n\u003cp>It's 9 a.m. on a Sunday, and my bathrobe and hair already reek of \u003ca href=\"http://www.npr.org/2011/04/27/135761263/garam-masala-a-taste-worth-acquiring\">garam masala\u003c/a> — burnt garam masala, to be exact. Who'd have known that the key to this Indian-Pakistani recipe for lamb biryani would be the French cooking mantra of mise-en-place? Or that the minute it takes for the pile of spices to get \"aromatic\" in hot oil is not nearly long enough to both measure and photograph them before they turn to ashes?\u003c/p>\n\u003cp>More important, why am I taking my first stab at this recipe on a Sunday morning, with my coffee growing cold while I scurry around my spice-infused kitchen?\u003c/p>\n\u003cp>Blame it on the lamb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the members of our weekly \"home group,\" about a dozen people from our church gathering for a meal and Bible study, announced that his Pennsylvania parents raise lamb. Our food-minded group couldn't resist. His parents have the lamb butchered once a year and freeze the meat for sale year-round, nearly giving it away at about $5 a pound.\u003c/p>\n\u003cp>We put in an order and, a couple of weeks later, my freezer was teeming with the goods. Chops, legs, ribs and the ground variety — it was more than enough inspiration for a month's worth of Sunday meals.\u003c/p>\n\u003cp>Our group divvies up the cooking labor and is full of adventurous gastronomes. (When one of our members snagged a deer with his new crossbow — we are in Virginia — we gladly worked venison chili onto the menu.)\u003c/p>\n\u003cp>I hoped the lamb would incorporate each family's culinary background, especially the Kumars'. But despite her husband's Indian descent and her experience with Indian cuisine, Marsha Kumar wanted to make the pastitsio (a Greek noodle casserole layered with bechamel sauce and ground lamb). This left me with the biryani, a complex rice- and spice-based dish that reminded me yet again not to cut hot peppers before I put in my contact lenses.\u003c/p>\n\u003cp>Christi, who grinds grain to make her own bread each week, raised her hand for the first meal: spice-crusted lamb chops with a tangy yogurt sauce, accompanied by the roast vegetables the rest of us would bring. And I planned to make a simple roast leg of lamb and ribs as the \u003cem>piece de resistance\u003c/em> and final meal.\u003c/p>\n\u003cp>After discovering my love of lamb via Greek and Indian restaurants, I was surprised to find out later that some people don't have a taste for it, although everyone in our group does.\u003c/p>\n\u003cp>The protein that is ubiquitous in Middle Eastern dishes is less common in American cuisine. That is, until Easter, when lamb and ham battle it out for which will be the centerpiece of the holiday meal. There is a seasonal price dip about this time of year, so it's a good time to experiment.\u003c/p>\n\u003cp>Some people confuse lamb with its less-tender relative, mutton (older sheep), which is even more of an acquired taste. Others don't like the somewhat gamey aroma lamb gives off under fire.\u003c/p>\n\u003cp>But layer in the right mix of flavors — and a bechamel sauce never hurts — and lamb has a way of absorbing, altering and making a meal out of the spices that go into a dish.\u003c/p>\n\u003cp>To me, it's the epitome of comfort food as the weather begins to thaw into spring.\u003c/p>\n\u003cp>Perhaps the best part about our group's lamb-centric meals, besides having a connection to the people who raised the meat, was the way they fostered community as only a true sit-down sort of feast can (even if it's followed by a communal food coma). We collaborated on recipes, complimented one another's handiwork and ate — a lot.\u003c/p>\n\u003cp>It was a splendid precursor to the spring season, when lamb will get the recognition it deserves on more than a few Easter Sunday tables.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chops\">\u003c/a>Recipe: Pistachio, Mint And Spice Crusted Lamb Chops\u003c/h3>\n\u003cp>\u003cem>We adapted this recipe from The Sophisticated Gourmet blog and replaced some traditional Middle Eastern spices, like sumac, with easy-to-find ingredients. We used the small lamb chops we were provided and suggest adjusting cooking times to the size of your chops. Assemble and measure all the ingredients, and the rest is simple.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58930\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambchops.jpg\" alt=\"Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-58930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachio, Mint And Spice Crusted Lamb Chops. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 lamb chops (about 3/4-inch thick)\u003cbr>\nFine grain sea salt and freshly ground black pepper\u003cbr>\nOlive oil\u003c/p>\n\u003cp>\u003cstrong>Spice Rub\u003c/strong>\u003c/p>\n\u003cp>2 teaspoons lemon zest\u003cbr>\nSeeds from 3 green cardamom pods, pulverized into a fine powder\u003cbr>\n1 1/2 teaspoons freshly ground cumin\u003cbr>\n1/2 teaspoon chili powder\u003cbr>\n1/2 teaspoon freshly ground cinnamon\u003cbr>\n1/4 teaspoon freshly ground nutmeg\u003cbr>\nJuice of 1/2 lime (1 tablespoon)\u003cbr>\n1 tablespoon olive oil\u003c/p>\n\u003cp>\u003cstrong>Pistachio And Mint Topping\u003c/strong>\u003c/p>\n\u003cp>2/3 cup unshelled pistachios\u003cbr>\n2/3 cup mint\u003cbr>\n1/3 cup cilantro\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 tablespoon finely chopped red onion\u003cbr>\n1 teaspoon lemon zest\u003c/p>\n\u003cp>\u003cstrong>Yogurt-Mint Sauce\u003c/strong>\u003c/p>\n\u003cp>Juice of 1 lemon\u003cbr>\n1 cup Greek yogurt\u003cbr>\n1/3 cup mint, finely chopped\u003cbr>\n3 tablespoons mayonnaise\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Generously season each lamb chop (both sides) with salt and pepper.\u003c/p>\n\u003cp>In a bowl, mix all of the ingredients for the spice rub. Set aside.\u003c/p>\n\u003cp>In a food processor, chop all of the ingredients for the pistachio and mint topping. Process the mixture until it is coarsely ground, not pureed. Set the mixture aside.\u003c/p>\n\u003cp>Put all of the yogurt-mint sauce ingredients into a bowl and stir. Keep refrigerated.\u003c/p>\n\u003cp>Place the chops in a glass baking dish or on a baking sheet (with a lip), and gently massage the lamb chops with the spice rub.\u003c/p>\n\u003cp>Generously douse with olive oil. Allow the lamb chops to sit at room temperature for 10 to 15 minutes, while you preheat the oven to 425 degrees.\u003c/p>\n\u003cp>Heat a large cast-iron skillet or large saute pan on medium-high heat.\u003c/p>\n\u003cp>Once the pan has heated, carefully plop the lamb chops into the hot pan and cook for about 2 minutes on each side to brown. Once the chops are the color of roasted chestnuts, remove the pan from the heat and put back on the baking sheet. Layer each lamb chop with the pistachio and mint topping.\u003c/p>\n\u003cp>Put the pan of lamb chops in the oven for about 5 minutes, until medium-rare or your preferred doneness. If the lamb is medium-rare, it will give when you press the meat with your finger. If it doesn't give, it's well-done.\u003cem> \u003c/em>Or you can use an instant-read meat thermometer to check for doneness. If the lamb is medium-rare, it will register 140-150 degrees. If the lamb is medium, it will register 160 degrees. And if it is well-done, the lamb should register 165 degrees and up.\u003c/p>\n\u003cp>When cooked to your likeness, place the lamb chops in aluminum foil, and allow the meat to rest for 5 to 6 minutes before serving. Serve with yogurt-mint sauce.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"biryani\">\u003c/a>Recipe: Pakistani Lamb Biryani\u003c/h3>\n\u003cp>\u003cem>This recipe is adapted from one in a 2010 \u003c/em>Saveur\u003cem> magazine. I chose it because I was eager to use my newly acquired green cardamom pods. The key is having the ingredients measured and ready beforehand. If you can get lamb meat already cut off the bone, that also saves time. We served this with a healthful version of Indian halwa, the dessertlike mixture of coconut milk-boiled carrots, raisins, spices and honey.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58929\" class=\"wp-caption aligncenter\" style=\"max-width: 591px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambbiryani.jpg\" alt=\"Pakistani Lamb Biryani. Photo: Whitney Pipkin for NPR\" width=\"591\" height=\"500\" class=\"size-full wp-image-58929\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pakistani Lamb Biryani. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup canola oil\u003cbr>\n3 large yellow onions, thinly sliced\u003cbr>\n2 tablespoons garam masala\u003cbr>\n1 teaspoon crushed red chili flakes\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n18 black peppercorns\u003cbr>\n9 pods green cardamom\u003cbr>\n3 pods black cardamom\u003cbr>\n2 2-inch cinnamon sticks\u003cbr>\n6 cloves garlic, minced\u003cbr>\n6 tomatoes, cored and minced\u003cbr>\n5 serrano chilies, stemmed and minced\u003cbr>\n1 piece of ginger, 1 1/2 inches long, peeled and minced\u003cbr>\n2 pounds trimmed lamb shoulder, cut into 2- to 3-inch pieces\u003cbr>\nKosher salt, to taste\u003cbr>\n1/2 cup plain yogurt\u003cbr>\n3/4 cup roughly chopped mint leaves\u003cbr>\n1/4 cup roughly chopped cilantro\u003cbr>\n40 threads saffron, crushed (heaping 1/2 teaspoon)\u003cbr>\n2 1/2 cups white basmati rice, soaked in cold water for 30 minutes, drained\u003cbr>\n1/2 teaspoon cumin seeds\u003cbr>\n4 whole cloves\u003cbr>\n2 dried bay leaves\u003cbr>\nRose water or kewra essence (optional)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Heat 1/4 cup oil in a 5-quart skillet or pot over high heat. Add onions and cook, stirring occasionally, until dark brown, 20 to 25 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>Heat remaining oil in a 5-quart pot over high heat. Add garam masala, chili flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods and 1 cinnamon stick. Cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chilies and ginger, and cook, stirring, 2 to 3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium and cook until lamb is tender, about 1 hour.\u003c/p>\n\u003cp>Add fried onions, yogurt, 1/2 cup mint and 2 tablespoons cilantro. Cook, uncovered, for 15 minutes more. Set aside.\u003c/p>\n\u003cp>Put saffron into a bowl, cover with 1/2 cup hot water and set aside.\u003c/p>\n\u003cp>Bring 4 cups of water to a boil in a 5-quart saucepan. Add remaining peppercorns, green and black cardamom and cinnamon stick, along with the rice, cumin, cloves and bay leaves. Season with salt. Cook rice until al dente, 5 to 10 minutes. Drain rice and set aside.\u003c/p>\n\u003cp>Transfer half the lamb curry to a 5-quart pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along with a few drops of rose water, and mix into rice with your fingers. Top with remaining lamb curry and remaining rice, drizzle with remaining saffron and mix. Cook, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pastitsio\">\u003c/a>Recipe: Pastitsio\u003c/h3>\n\u003cp>\u003cem>The recipe for this Greek noodle casserole is adapted from a 2009 episode of Ina Garten's Barefoot Contessa cooking show. We substituted a good ground turkey for the ground beef, since the lamb lends more than enough fatty flavor to the dish.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58927\" class=\"wp-caption aligncenter\" style=\"max-width: 928px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambpatstitsio.jpg\" alt=\"Pastitsio. Photo: Whitney Pipkin for NPR\" width=\"928\" height=\"500\" class=\"size-full wp-image-58927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pastitsio. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>3 tablespoons good olive oil\u003cbr>\n1 1/2 cups chopped yellow onion (1 large)\u003cbr>\n1 pound lean ground beef\u003cbr>\n1 pound lean ground lamb\u003cbr>\n1/2 cup dry red wine\u003cbr>\n1 tablespoon minced garlic (3 large cloves)\u003cbr>\n1 tablespoon ground cinnamon\u003cbr>\n1 teaspoon dried oregano\u003cbr>\n1 teaspoon fresh thyme leaves\u003cbr>\nPinch of cayenne pepper\u003cbr>\n1 can (28 ounces) crushed tomatoes in puree\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Bechamel\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups whole milk (or lower fat)\u003cbr>\n1 cup heavy cream\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter\u003cbr>\n1/4 cup all-purpose flour\u003cbr>\n1/4 teaspoon freshly grated nutmeg\u003cbr>\n1 teaspoon salt\u003cbr>\n1 teaspoon freshly grated black pepper\u003cbr>\n1 1/2 cups freshly grated Parmesan or Kasseri cheese\u003cbr>\n2 extra-large eggs, beaten\u003cbr>\n2/3 cup Greek-style yogurt\u003cbr>\n3/4 pound small pasta shells\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb and saute over medium heat for 8 to 10 minutes, until no longer pink, crumbling the meat with the back of a wooden spoon.\u003c/p>\n\u003cp>Drain off any excess liquid, add the wine and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, salt and pepper, and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.\u003c/p>\n\u003cp>In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, salt and pepper. Stir in 3/4 cup of cheese and 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.\u003c/p>\n\u003cp>Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't overcook because the pasta will later be baked. Drain and set aside.\u003c/p>\n\u003cp>Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"roast\">\u003c/a>Recipe: Roasted Leg Of Lamb\u003c/h3>\n\u003cp>\u003cem>We adapted our recipe for our piece de resistance from Max and Eli Sussman's This Is a Cookbook: Recipes for Real Life (Olive Press, 2012). Eli Sussman cooks at NYC's Mile End Deli, and his brother Max is chef de cuisine at Roberta's. This recipe was simple and easily executed, though probably not ideal to be cooked at one home and transported to another. Our freezer had only a 2-pound leg of lamb, so I also marinated the lamb ribs (both overnight) with the same mixture and roasted them for a snack.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_58931\" class=\"wp-caption aligncenter\" style=\"max-width: 752px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambleg.jpg\" alt=\"Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\" width=\"752\" height=\"500\" class=\"size-full wp-image-58931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Leg Of Lamb. Photo: Whitney Pipkin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bone-in leg of lamb, about 5 pounds\u003c/p>\n\u003cp>\u003cstrong>Marinade\u003c/strong>\u003c/p>\n\u003cp>4 large garlic cloves, crushed but left whole\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n1 tablespoon ground cumin\u003cbr>\n2 teaspoons ground coriander\u003cbr>\nZest of 2 lemons\u003cbr>\nZest of 1 orange\u003cbr>\nRed pepper flakes\u003cbr>\n1/4 cup extra virgin olive oil\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the lamb in a large roasting pan. Combine all of the marinade ingredients in a bowl and stir to mix well. Rub the marinade evenly all over the lamb. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour and up to 24 hours.\u003c/p>\n\u003cp>Preheat the oven to 450 degrees.\u003c/p>\n\u003cp>Remove the lamb from the refrigerator and let come to room temperature while the oven is heating. Discard the garlic.\u003c/p>\n\u003cp>Roast until the surface of the meat is beginning to caramelize, about 15 minutes. Reduce the oven temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the lamb, but away from the bone, registers 135 degrees for medium-rare (30 to 45 minutes longer).\u003c/p>\n\u003cp>Transfer the lamb to a cutting board, cover with foil and let rest for 10 to 15 minutes. Set aside the pan with the drippings (I suggest dipping bread in the drippings).\u003c/p>\n\u003cp>Carve the lamb, first slicing it from the bone in large pieces, as few as possible. Cut the meat on the diagonal against the grain into slices about 1/2-inch thick. Place a few slices on each plate, drizzle the pan juices over the top. Serve immediately.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nWhitney Pipkin is a freelance writer and editor covering food, farms and the environment from Alexandria, Va. Her work has appeared in publications including The Washington Post, Grist.org and Foodshed Magazine. She blogs about recipes, food and farms at \u003ca href=\"http://thinkabouteat.com/\">thinkabouteat.com\u003c/a>. See her recent work at \u003ca href=\"http://whitneypipkin.wordpress.com/\">whitneypipkin.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58916/lamb-for-four-sundays-four-ways","authors":["byline_bayareabites_58916"],"categories":["bayareabites_2998","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_324","bayareabites_11086","bayareabites_619"],"featImg":"bayareabites_58917","label":"bayareabites"},"bayareabites_55397":{"type":"posts","id":"bayareabites_55397","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55397","score":null,"sort":[1359479336000]},"guestAuthors":[],"slug":"supoe-bowl-xlvii-menu","title":"SuPOE Bowl XLVII Menu","publishDate":1359479336,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_55483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\">\u003cimg class=\"size-full wp-image-55483\" title=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\" alt=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raven at Edgar Allen Poe House.\u003c/figcaption>\u003c/figure>\n\u003cp>On February 3rd at 3:30 PM PT, the Brothers Harbaugh will face their teams off in what I have chosen to term the \"Super Browl.\" Living in the Bay Area as I do, I know full well that it is incredibly ballsy of me to write up a Super Bowl menu that gives the appearance of favoring the Other Team, so give me a chance to explain myself.\u003c/p>\n\u003cp>I adore \u003ca href=\"http://www.49ers.com/team/coaches/jim-harbaugh/0168f05e-4fc6-4b7d-bdff-db27c0224ea7\">Coach Jim Harbaugh\u003c/a>. Not only did the man coach Stanford, where my husband teaches, and play for the University of Michigan, which is my beloved alma mater, but my three-and-a-half-year-old son idolizes him for his \u003ca href=\"http://www.youtube.com/watch?v=bM_nvo1OzJ4\">hilariously entertaining Harbawls alone\u003c/a>. I have also been lucky enough to meet Coach Harbaugh once, and the guy has a way more laid-back, gregarious personality than the laconic and sometimes amusingly impatient side \u003ca href=\"http://blog.sfgate.com/49ers/2011/12/12/the-pattern-of-jim-harbaughs-news-conferences/\">he shows to the press\u003c/a>.\u003c/p>\n\u003cp>Because of all of that and because of our zip code, the 49ers have my heart on Super Bowl Sunday.\u003c/p>\n\u003cp>All that said and duly acknowledged, you simply cannot deny the awesomeness that is the only professional football team to be named for a literary reference, in this case, \u003ca href=\"http://www.baltimoreravens.com/team/history/naming-baltimores-team.html\">Edgar Allan Poe's gibbering raven\u003c/a>. (Fun fact: today also happens to be the day that Edgar Allan Poe's poem, \"The Raven,\" was published in 1845. Some would argue \"The Raven\" is the most famous American poem.)\u003c/p>\n\u003cfigure id=\"attachment_55479\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\">\u003cimg class=\"size-full wp-image-55479\" title=\"Edgar Allen Poe. Photo: Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\" alt=\"Edgar Allen Poe. Photo: Getty\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edgar Allen Poe. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl Sunday\u003c/a>, or if you want to effectively \u003cem>feast\u003c/em> on the other team in effigy, as it were, I've dreamed up a meal for The Ravenous among you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, you could go with foods taken directly out of Poe, like from his wonderfully suspenseful story \"The Pit and the Pendulum\":\u003c/p>\n\u003cblockquote>\u003cp>\"I say to my horror; for I was consumed with intolerable thirst. This thirst it appeared to be the design of my persecutors to stimulate: for the food in the dish was meat pungently seasoned.\"\u003c/p>\u003c/blockquote>\n\u003cp>Or get fancy with victuals from \"The System of Dr. Tarr and Prof. Fether\":\u003c/p>\n\u003cblockquote>\u003cp>\"...a small calf roasted whole, and set upon its knees, with an apple in its mouth, as is the English fashion of dressing a hare.\"\u003c/p>\u003c/blockquote>\n\u003cp>You can also take Super Bowl decorating advice from Poe:\u003c/p>\n\u003cblockquote>\u003cp>\"The table was superbly set out. It was loaded with plate, and more than loaded with delicacies. The profusion was absolutely barbaric. There were meats enough to have feasted the Anakim. Never, in all my life, had I witnessed so lavish, so wasteful an expenditure of the good things of life...There seemed very little taste, however, in the arrangements; and my eyes, accustomed to quiet lights, were sadly offended by the prodigious glare of a multitude of wax candles, which, in silver candelabra, were deposited upon the table, and all about the room, wherever it was possible to find a place.\"\u003cbr>\n--\u003cem>The System of Dr. Tarr and Prof. Fether\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>(I just have this feeling Sandra Lee would approve of that kind of \u003ca href=\"http://foodnetworkhumor.com/2011/09/top-10-tackiest-sandra-lee-tablescapes-of-all-time/\">tablescape\u003c/a>, don't you?)\u003c/p>\n\u003cp>You could also try to eat the \u003ca href=\"http://www.dailygazette.com/weblogs/food-forum/2009/apr/28/42809_poe/\">foods from Poe's era\u003c/a>, but bread and molasses is less than football festive, so let’s bring on the Poe puns!\u003c/p>\n\u003ch2>\u003cstrong>Edgar Allan Poe Super Bowl Menu\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>APPETIZERS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55481\" title=\"Heart in Hand. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\" alt=\"Heart in Hand. Photo: iStockphoto\" width=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Tell-Tale Artichoke Heart Spread\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 14 oz. can artichoke hearts in water, drained\u003c/li>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>1 cup grated Parmesan cheese\u003c/li>\n\u003cli>2 cloves of garlic, minced or chopped\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>Dash of Tabasco sauce\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat oven to 350° F.\u003c/p>\n\u003cp>Mash drained artichoke hearts. Mix all ingredients together and put into a glass or ceramic baking dish. Bake until brown on top, about 25-30 minutes.\u003c/p>\n\u003cp>Serve with Melba toast crackers, slices of French bread, or hide under the floorboards until you can no longer stand \"the beating of his hideous heart!\"\u003c/p>\n\u003cp>\u003cem>Recipe from my mother, Gretchen Vander Weide, who shares a birthday with Edgar Allan Poe.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Avocado Pit and the Pendulum Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ripe avocados\u003c/li>\n\u003cli>2 cloves minced garlic\u003c/li>\n\u003cli>6 sliced scallions, white and pale green parts only\u003c/li>\n\u003cli>1 jalapeno, minced\u003c/li>\n\u003cli>Juice from half a lemon\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPut all ingredients in a bowl and mash together with the back of a fork until well combined. Taste for seasoning, add more salt or lemon juice if needed.\u003c/p>\n\u003cp>Serve with tortilla chips or spread on the ropes that bind you for the rats to eat off and set you free.\u003c/p>\n\u003cp>\u003cstrong>MAINS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Annabel Leek Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 leeks\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>2 onions, finely chopped\u003c/li>\n\u003cli>1 quart good chicken stock\u003c/li>\n\u003cli>salt and freshly ground pepper\u003c/li>\n\u003cli>7 cups milk\u003c/li>\n\u003cli>1 potato, cooked and mashed\u003c/li>\n\u003cli>1/4 pound cooked ham, chopped\u003c/li>\n\u003cli>1/2 cup light cream\u003c/li>\n\u003cli>finely chopped parsley, to serve\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim and wash the leeks, leaving some of the green. Slice thinly. Melt the butter in a large pan and sauté the leeks and onions until soft. Add stock and seasoning, bring to a boil and simmer for 15 minutes.\u003c/p>\n\u003cp>Mix the milk and mashed potato together and stir into the broth. Return to a boil and leave to thicken. Remove from the heat and stir in the ham and cream. Return to the heat but do not allow to boil. Serve sprinkled with parsley.\u003c/p>\n\u003cp>\u003cem>Potato-Leek Soup recipe from \u003ca href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDMQFjAA&url=http%3A%2F%2Fwww.amazon.com%2FThe-Two-Ladies-Full-Throttle%2Fdp%2F0609604236&ei=B0EAUZLRIOS7igL3u4GwDw&usg=AFQjCNE4UdwsAbW5C50fd8CE6HlmpJQ44Q&bvm=bv.41248874,d.cGE\">The Two Fat Ladies Full Throttle, Clarkson Potter, 1996\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Purloin of Lamb Letter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 lamb loin chops\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat broiler.\u003c/p>\n\u003cp>Salt and pepper each side of the lamb chops and put on broiler pan. Broil for 3-5 minutes on each side. Keep it bloody.\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The Masque of the Red Death By Chocolate Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup (1 stick) butter, plus some for buttering the molds\u003c/li>\n\u003cli>4 squares (4 ounces) bittersweet chocolate, preferably Valrhona\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>2 teaspoons flour, plus more for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.\u003c/p>\n\u003cp>Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.\u003c/p>\n\u003cp>Butter and lightly flour four 4-ounce molds, custard cubs, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)\u003c/p>\n\u003cp>Preheat the oven to 450°. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.\u003c/p>\n\u003cp>Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.\u003c/p>\n\u003cp>\u003cem>Warm, Soft Chocolate Cake recipe from \u003ca href=\"http://www.amazon.com/Jean-Georges-Cooking-Home-Four-Star-Chef/dp/076790155X\">Jean-George: Cooking at Home with a Four-Star Chef\u003c/a> by Jean-George Vongerichten\u003c/em>\u003c/p>\n\u003cp>And if you don’t find chocolate to be the Black Cat’s meow, consider a few pints of \"The Fall of the House of Usherbert\" from \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>.\u003c/p>\n\u003cp>(I’d dearly love to suggest, \"Murders in the Rhubarb Morgue\" but it’s sadly out of season.)\u003c/p>\n\u003cfigure id=\"attachment_55482\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\">\u003cimg class=\"size-full wp-image-55482\" title=\"Sherry Wine Cellar. Photo: iStockPhoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\" alt=\"Sherry Wine Cellar. Photo: iStockPhoto\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sherry Wine Cellar.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that must be present at any Edgar Allan Poe Super Bowl feast is a prodigious amount of alcohol. For what to drink, nary a drop of Fino or Oloroso sherry will serve. No, you must get in a Cask of Amontillado, turn it into a Sherry Cobbler, and you shan't be sober.\u003c/p>\n\u003cp>Nevermore.\u003c/p>\n\u003cp>\u003cstrong>Sherry Cobbler\u003c/strong>\u003c/p>\n\u003cp>Use a large wineglass.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp powdered sugar\u003c/li>\n\u003cli>2 oz. club soda\u003c/li>\n\u003cli>3 oz Amontillado\u003c/li>\n\u003cli>1/2 tsp. Cointreau\u003c/li>\n\u003cli>Orange slices\u003c/li>\n\u003cli>Maraschino cherry\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nDissolve sugar with a little of the club soda. Fill chilled glass three-quarters full with cracked or crushed ice. Add sherry and remaining soda, stirring gently. Garnish with fruit, serve with two straws.\u003c/p>\n\u003cp>\u003cem>Recipe from \u003ca href=\"http://www.amazon.com/Ultimate-Z-Bar-Guide/dp/0767901975\">The Ultimate A-to-Z Bar Guide\u003c/a> by Sharon Tyler Herbst.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Go 49ers!\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for Super Bowl Sunday, I've dreamed up a meal for The Ravenous among you.","status":"publish","parent":0,"modified":1550607860,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":56,"wordCount":1407},"headData":{"title":"SuPOE Bowl XLVII Menu | KQED","description":"So, if you happen to be a Ravens fan who has been wondering what appoepriate foods you should have on your table for Super Bowl Sunday, I've dreamed up a meal for The Ravenous among you.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"SuPOE Bowl XLVII Menu","datePublished":"2013-01-29T17:08:56.000Z","dateModified":"2019-02-19T20:24:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"55397 http://blogs.kqed.org/bayareabites/?p=55397","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/29/supoe-bowl-xlvii-menu/","disqusTitle":"SuPOE Bowl XLVII Menu","path":"/bayareabites/55397/supoe-bowl-xlvii-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\">\u003cimg class=\"size-full wp-image-55483\" title=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\" alt=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raven at Edgar Allen Poe House.\u003c/figcaption>\u003c/figure>\n\u003cp>On February 3rd at 3:30 PM PT, the Brothers Harbaugh will face their teams off in what I have chosen to term the \"Super Browl.\" Living in the Bay Area as I do, I know full well that it is incredibly ballsy of me to write up a Super Bowl menu that gives the appearance of favoring the Other Team, so give me a chance to explain myself.\u003c/p>\n\u003cp>I adore \u003ca href=\"http://www.49ers.com/team/coaches/jim-harbaugh/0168f05e-4fc6-4b7d-bdff-db27c0224ea7\">Coach Jim Harbaugh\u003c/a>. Not only did the man coach Stanford, where my husband teaches, and play for the University of Michigan, which is my beloved alma mater, but my three-and-a-half-year-old son idolizes him for his \u003ca href=\"http://www.youtube.com/watch?v=bM_nvo1OzJ4\">hilariously entertaining Harbawls alone\u003c/a>. I have also been lucky enough to meet Coach Harbaugh once, and the guy has a way more laid-back, gregarious personality than the laconic and sometimes amusingly impatient side \u003ca href=\"http://blog.sfgate.com/49ers/2011/12/12/the-pattern-of-jim-harbaughs-news-conferences/\">he shows to the press\u003c/a>.\u003c/p>\n\u003cp>Because of all of that and because of our zip code, the 49ers have my heart on Super Bowl Sunday.\u003c/p>\n\u003cp>All that said and duly acknowledged, you simply cannot deny the awesomeness that is the only professional football team to be named for a literary reference, in this case, \u003ca href=\"http://www.baltimoreravens.com/team/history/naming-baltimores-team.html\">Edgar Allan Poe's gibbering raven\u003c/a>. (Fun fact: today also happens to be the day that Edgar Allan Poe's poem, \"The Raven,\" was published in 1845. Some would argue \"The Raven\" is the most famous American poem.)\u003c/p>\n\u003cfigure id=\"attachment_55479\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\">\u003cimg class=\"size-full wp-image-55479\" title=\"Edgar Allen Poe. Photo: Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\" alt=\"Edgar Allen Poe. Photo: Getty\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edgar Allen Poe. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl Sunday\u003c/a>, or if you want to effectively \u003cem>feast\u003c/em> on the other team in effigy, as it were, I've dreamed up a meal for The Ravenous among you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, you could go with foods taken directly out of Poe, like from his wonderfully suspenseful story \"The Pit and the Pendulum\":\u003c/p>\n\u003cblockquote>\u003cp>\"I say to my horror; for I was consumed with intolerable thirst. This thirst it appeared to be the design of my persecutors to stimulate: for the food in the dish was meat pungently seasoned.\"\u003c/p>\u003c/blockquote>\n\u003cp>Or get fancy with victuals from \"The System of Dr. Tarr and Prof. Fether\":\u003c/p>\n\u003cblockquote>\u003cp>\"...a small calf roasted whole, and set upon its knees, with an apple in its mouth, as is the English fashion of dressing a hare.\"\u003c/p>\u003c/blockquote>\n\u003cp>You can also take Super Bowl decorating advice from Poe:\u003c/p>\n\u003cblockquote>\u003cp>\"The table was superbly set out. It was loaded with plate, and more than loaded with delicacies. The profusion was absolutely barbaric. There were meats enough to have feasted the Anakim. Never, in all my life, had I witnessed so lavish, so wasteful an expenditure of the good things of life...There seemed very little taste, however, in the arrangements; and my eyes, accustomed to quiet lights, were sadly offended by the prodigious glare of a multitude of wax candles, which, in silver candelabra, were deposited upon the table, and all about the room, wherever it was possible to find a place.\"\u003cbr>\n--\u003cem>The System of Dr. Tarr and Prof. Fether\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>(I just have this feeling Sandra Lee would approve of that kind of \u003ca href=\"http://foodnetworkhumor.com/2011/09/top-10-tackiest-sandra-lee-tablescapes-of-all-time/\">tablescape\u003c/a>, don't you?)\u003c/p>\n\u003cp>You could also try to eat the \u003ca href=\"http://www.dailygazette.com/weblogs/food-forum/2009/apr/28/42809_poe/\">foods from Poe's era\u003c/a>, but bread and molasses is less than football festive, so let’s bring on the Poe puns!\u003c/p>\n\u003ch2>\u003cstrong>Edgar Allan Poe Super Bowl Menu\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>APPETIZERS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55481\" title=\"Heart in Hand. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\" alt=\"Heart in Hand. Photo: iStockphoto\" width=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Tell-Tale Artichoke Heart Spread\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 14 oz. can artichoke hearts in water, drained\u003c/li>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>1 cup grated Parmesan cheese\u003c/li>\n\u003cli>2 cloves of garlic, minced or chopped\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>Dash of Tabasco sauce\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat oven to 350° F.\u003c/p>\n\u003cp>Mash drained artichoke hearts. Mix all ingredients together and put into a glass or ceramic baking dish. Bake until brown on top, about 25-30 minutes.\u003c/p>\n\u003cp>Serve with Melba toast crackers, slices of French bread, or hide under the floorboards until you can no longer stand \"the beating of his hideous heart!\"\u003c/p>\n\u003cp>\u003cem>Recipe from my mother, Gretchen Vander Weide, who shares a birthday with Edgar Allan Poe.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Avocado Pit and the Pendulum Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ripe avocados\u003c/li>\n\u003cli>2 cloves minced garlic\u003c/li>\n\u003cli>6 sliced scallions, white and pale green parts only\u003c/li>\n\u003cli>1 jalapeno, minced\u003c/li>\n\u003cli>Juice from half a lemon\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPut all ingredients in a bowl and mash together with the back of a fork until well combined. Taste for seasoning, add more salt or lemon juice if needed.\u003c/p>\n\u003cp>Serve with tortilla chips or spread on the ropes that bind you for the rats to eat off and set you free.\u003c/p>\n\u003cp>\u003cstrong>MAINS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Annabel Leek Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 leeks\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>2 onions, finely chopped\u003c/li>\n\u003cli>1 quart good chicken stock\u003c/li>\n\u003cli>salt and freshly ground pepper\u003c/li>\n\u003cli>7 cups milk\u003c/li>\n\u003cli>1 potato, cooked and mashed\u003c/li>\n\u003cli>1/4 pound cooked ham, chopped\u003c/li>\n\u003cli>1/2 cup light cream\u003c/li>\n\u003cli>finely chopped parsley, to serve\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim and wash the leeks, leaving some of the green. Slice thinly. Melt the butter in a large pan and sauté the leeks and onions until soft. Add stock and seasoning, bring to a boil and simmer for 15 minutes.\u003c/p>\n\u003cp>Mix the milk and mashed potato together and stir into the broth. Return to a boil and leave to thicken. Remove from the heat and stir in the ham and cream. Return to the heat but do not allow to boil. Serve sprinkled with parsley.\u003c/p>\n\u003cp>\u003cem>Potato-Leek Soup recipe from \u003ca href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDMQFjAA&url=http%3A%2F%2Fwww.amazon.com%2FThe-Two-Ladies-Full-Throttle%2Fdp%2F0609604236&ei=B0EAUZLRIOS7igL3u4GwDw&usg=AFQjCNE4UdwsAbW5C50fd8CE6HlmpJQ44Q&bvm=bv.41248874,d.cGE\">The Two Fat Ladies Full Throttle, Clarkson Potter, 1996\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Purloin of Lamb Letter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 lamb loin chops\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat broiler.\u003c/p>\n\u003cp>Salt and pepper each side of the lamb chops and put on broiler pan. Broil for 3-5 minutes on each side. Keep it bloody.\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The Masque of the Red Death By Chocolate Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup (1 stick) butter, plus some for buttering the molds\u003c/li>\n\u003cli>4 squares (4 ounces) bittersweet chocolate, preferably Valrhona\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>2 teaspoons flour, plus more for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.\u003c/p>\n\u003cp>Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.\u003c/p>\n\u003cp>Butter and lightly flour four 4-ounce molds, custard cubs, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)\u003c/p>\n\u003cp>Preheat the oven to 450°. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.\u003c/p>\n\u003cp>Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.\u003c/p>\n\u003cp>\u003cem>Warm, Soft Chocolate Cake recipe from \u003ca href=\"http://www.amazon.com/Jean-Georges-Cooking-Home-Four-Star-Chef/dp/076790155X\">Jean-George: Cooking at Home with a Four-Star Chef\u003c/a> by Jean-George Vongerichten\u003c/em>\u003c/p>\n\u003cp>And if you don’t find chocolate to be the Black Cat’s meow, consider a few pints of \"The Fall of the House of Usherbert\" from \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>.\u003c/p>\n\u003cp>(I’d dearly love to suggest, \"Murders in the Rhubarb Morgue\" but it’s sadly out of season.)\u003c/p>\n\u003cfigure id=\"attachment_55482\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\">\u003cimg class=\"size-full wp-image-55482\" title=\"Sherry Wine Cellar. Photo: iStockPhoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\" alt=\"Sherry Wine Cellar. Photo: iStockPhoto\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sherry Wine Cellar.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that must be present at any Edgar Allan Poe Super Bowl feast is a prodigious amount of alcohol. For what to drink, nary a drop of Fino or Oloroso sherry will serve. No, you must get in a Cask of Amontillado, turn it into a Sherry Cobbler, and you shan't be sober.\u003c/p>\n\u003cp>Nevermore.\u003c/p>\n\u003cp>\u003cstrong>Sherry Cobbler\u003c/strong>\u003c/p>\n\u003cp>Use a large wineglass.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp powdered sugar\u003c/li>\n\u003cli>2 oz. club soda\u003c/li>\n\u003cli>3 oz Amontillado\u003c/li>\n\u003cli>1/2 tsp. Cointreau\u003c/li>\n\u003cli>Orange slices\u003c/li>\n\u003cli>Maraschino cherry\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nDissolve sugar with a little of the club soda. Fill chilled glass three-quarters full with cracked or crushed ice. Add sherry and remaining soda, stirring gently. Garnish with fruit, serve with two straws.\u003c/p>\n\u003cp>\u003cem>Recipe from \u003ca href=\"http://www.amazon.com/Ultimate-Z-Bar-Guide/dp/0767901975\">The Ultimate A-to-Z Bar Guide\u003c/a> by Sharon Tyler Herbst.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Go 49ers!\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55397/supoe-bowl-xlvii-menu","authors":["5010"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1244","bayareabites_1653","bayareabites_50","bayareabites_12","bayareabites_90"],"tags":["bayareabites_10097","bayareabites_11726","bayareabites_2132","bayareabites_16296","bayareabites_3681","bayareabites_619","bayareabites_16295","bayareabites_14738","bayareabites_3381"],"featImg":"bayareabites_55478","label":"bayareabites"},"bayareabites_46867":{"type":"posts","id":"bayareabites_46867","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46867","score":null,"sort":[1344790124000]},"guestAuthors":[],"slug":"outside-lambs-a-moroccan-oasis-within-outside-lands","title":"\"Outside Lambs\": A Moroccan Oasis Within Outside Lands","publishDate":1344790124,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\" alt=\"\" title=\"outsidelambs04\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47032\">\u003c/a>\u003c/p>\n\u003cp>Bigger than ever, the fifth annual \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> arts and music festival is back at Golden Gate Park this weekend. Bay Area Bites editor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> and I paid a visit to \"Outside Lambs,\" chef \u003ca href=\"http://www.thewholebeastsf.com/\">John Fink\u003c/a>'s mini-empire within the festival grounds. His three booths with their colorful, Victorian house-like facades reside in the foodie territory of \"MacLaren Pass,\" with their decadent neighbors, Beer Lands and Choco Lands, just a short stroll away. It's his first time participating in this cultural extravaganza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\" alt=\"outside lambs / the whole beast\" title=\"outside lambs / the whole beast\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47033\">\u003c/a>\u003c/p>\n\u003cp>The name of his catering business, \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>, reflects John's philosophy and approach to cooking. He focuses on using whole animals in the preparation of his dishes and lately, he's turned his attention to lambs. \u003c/p>\n\u003cblockquote>\u003cp>\"I have been working with whole lambs over the last few years, and the more I work with whole lamb, it has become a favorite meat to work with. It’s a luxury to cook it whole at a large event and use all of the parts.\"\u003c/p>\u003c/blockquote>\n\u003cp>And John's figured out a way to incorporate lamb into all of the dishes he's serving up to festivalgoers, whether's it's a garnish or the main ingredient of one of his offerings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\" alt=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47142\">\u003c/a>\u003cbr>\n\u003cem>John Fink in foreground with a whole lamb getting broken down in background at Outside Lambs. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\" alt=\"lamb\" title=\"lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47037\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\" alt=\"chopped lamb\" title=\"chopped lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47043\">\u003c/a>\u003c/p>\n\u003cp>A tall, imposing figure, John expertly butchered up the freshly cooked lamb as described his prep for his meals. \u003c/p>\n\u003cblockquote>\u003cp>\"We have sourced 25 lambs from a variety of California ranches that will be served over the course of the weekend. The Whole Beasts' lambs are cooked in my special smoker from \u003ca href=\"http://www.southern-pride.com/\">Southern Pride\u003c/a>. A good friend of mine who's a fire chief told me I was working way too hard. He let me borrow his oven. Then I asked to borrow it again and again and again. At the end of the year I said, 'I have got to get one.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560b.jpg\" alt=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" title=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47148\">\u003c/a>\u003cbr>\n\u003cem>John Fink and Southern Pride. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\" alt=\"oven\" title=\"oven\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47038\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\" alt=\"southern pride oven\" title=\"oven 2\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47039\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\" alt=\"john loads wood into the oven\" title=\"john loads wood\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47040\">\u003c/a>\u003c/p>\n\u003cp>John and his crew fired up his oven at 6AM this morning with five lambs on the spits. \"They take about three-and-half, four hours to cook, depending on how often that oven door opens up. Lamb necks take about six hours.\"\u003c/p>\n\u003cblockquote>\u003cp>\"It's so efficient,\" he continues. \"I don't have to burn that much wood. I do different varieties of whole animal cooking: open fire; underground; and a special fish grill where I butterfly the animal. But at these large events I can cook five to six lambs at a time. Lamb and goat really excel in there. With the rotisseries, it's a nice, moist cooking environment. And you can introduce the smoke, or you don't have to. I can 'kiss it with the wood,' so to speak. We're doing it with white oak and it's fantastic. And it's mobile, so I can do something like this as there's no open fires allowed in Golden Gate Park.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\" alt=\"two lambs\" title=\"two lambs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47055\">\u003c/a>\u003c/p>\n\u003cp>The lambs have been marinating for two to three days in a Moroccan-inspired rub. \u003c/p>\n\u003cblockquote>\u003cp>\"I love Moroccan food. I don't know what it is, because I'm not Moroccan. I'm English, German Dutch, but I love that yogurt, and I love that kind of strong flavor profiles. I got turned onto this \u003ca href=\"http://en.wikipedia.org/wiki/Chermoula\">chermoula\u003c/a> marinade and kind of adapted it to my own and added this and that to it. So I use yogurt with lamb and I reinforce the chermoula rub with garlic, ginger, jalapeño, cilantro and parsley and marinate that for three days. It works its magic. The classic combination, of course, is lamb with mint jelly. It has its application. And lamb with garlic and rosemary; I love that too. This is something different. It still has that garlic and mint, but with a little bit something extra. I think lamb really goes well with chilies. Pigs can take the heat, but lamb even more so.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wendy and I were lucky enough to sample most of the items that were served up on Saturday. The lamb was cooked to perfection and was the juiciest, most succulent lamb I'd ever had. The Moroccan spices in the yogurt dressing melded together perfectly with the roasted meat and the cool, crisp cucumber-red onion salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\" alt=\"cucumber prep\" title=\"cucumber prep\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47054\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\" alt=\"cucumber red onion\" title=\"cucumber red onion\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47045\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47047\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47087\">\u003c/a>\u003c/p>\n\u003cp>Their version of the curried Indian stew, mulligatawny, incorporated whole roasted lamb leftovers from the gyros. The soup base was coconut milk and lamb stock, with \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> chickpeas, potatoes, peas and summer squash swimming in the rich broth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\" alt=\"mulligatawny\" title=\"mulligatawny\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47086\">\u003c/a>\u003c/p>\n\u003cp>John also concocted his own version of the French-Canadian comfort food dish, \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, using fresh cut Kennebec potatoes twice-fried in rice bran oil and rendered lamb fat. Salted and tossed with parsley, the fries were smothered with lamb gravy, lamb bits and topped with sheep’s milk cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\" alt=\"fryer station\" title=\"fryer station\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\" alt=\"fries and fryer\" title=\"fries and fryer\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47052\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25-e1344753960553.jpg\" alt=\"salting the fries\" title=\"salting the fries\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47053\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\" alt=\"fries\" title=\"fries\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47083\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\" alt=\"poutine\" title=\"poutine\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47049\">\u003c/a>\u003c/p>\n\u003cp>John also shared his space with some old friends from his former days at Aqua in the early '90's. \u003c/p>\n\u003cblockquote>\u003cp>\"I was a cook at the Mina restaurant Aqua in 1994. When I told my friend and colleague chef David Varley of the Michael Mina restaurant group about my Outside Lambs idea, Varley was dying to get involved and asked if he and two chefs from \u003ca href=\"http://michaelmina.net/restaurants/locations/rn74.php\">RN 74\u003c/a> and \u003ca href=\"http://www.bourbonsteakdc.com/\">Bourbon Steak in Washington, DC\u003c/a> could be a part of it. We worked together on the menu they are doing, and it complements my dishes and the flavor of lamb so well.\"\u003c/p>\u003c/blockquote>\n\u003cp>RN74 chef David Varley grilled up Brentwood sweet corn, spooned melted garlic butter on top, then liberally topped them with lamb sausage crumbs, chili powder and cotija cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\" alt=\"fresh corn\" title=\"fresh corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47080\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47085\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\" alt=\"grilled corn with toppings\" title=\"corn with toppings\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47081\">\u003c/a>\u003c/p>\n\u003cp>Bourbon Steak House's chef Omri Aflalo prepared his \"grandmother’s lamb kefta meatballs\" with \u003ca href=\"http://allstarorganics.com/\">Allstar Organic Farms\u003c/a> cucumber and a fennel-yogurt aioli. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30-e1344754999422.jpg\" alt=\"grill\" title=\"grill\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47079\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\" alt=\"meatballs\" title=\"meatballs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47084\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\" alt=\"meatballs in cups\" title=\"meatballs in cups\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47099\">\u003c/a>\u003c/p>\n\u003cp>His fellow Bourbon Steakhouse chef, Adam Sobel, grilled up lamb sausage hotdogs with heaping piles of fried onions and sweet and hot peppers on mustard-slathered Acme hotdog rolls. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\">Ryan Farr of 4505 Meats\u003c/a> produced the hot dogs for Sobel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\" alt=\"sausage\" title=\"sausage\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47092\">\u003c/a>\u003c/p>\n\u003cp>If you find yourself hungry while checking out the bands at Outside Lands, it's worth walking over to McLaren Pass for some tasty lamb eats. All items are $10 each or less. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\" alt=\"booth\" title=\"booth\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47048\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink's tent. It's his first time participating in this cultural extravaganza. ","status":"publish","parent":0,"modified":1344996020,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":49,"wordCount":1102},"headData":{"title":"\"Outside Lambs\": A Moroccan Oasis Within Outside Lands | KQED","description":"Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink's tent. It's his first time participating in this cultural extravaganza. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"\"Outside Lambs\": A Moroccan Oasis Within Outside Lands","datePublished":"2012-08-12T16:48:44.000Z","dateModified":"2012-08-15T02:00:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"46867 http://blogs.kqed.org/bayareabites/?p=46867","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/","disqusTitle":"\"Outside Lambs\": A Moroccan Oasis Within Outside Lands","path":"/bayareabites/46867/outside-lambs-a-moroccan-oasis-within-outside-lands","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\" alt=\"\" title=\"outsidelambs04\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47032\">\u003c/a>\u003c/p>\n\u003cp>Bigger than ever, the fifth annual \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> arts and music festival is back at Golden Gate Park this weekend. Bay Area Bites editor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> and I paid a visit to \"Outside Lambs,\" chef \u003ca href=\"http://www.thewholebeastsf.com/\">John Fink\u003c/a>'s mini-empire within the festival grounds. His three booths with their colorful, Victorian house-like facades reside in the foodie territory of \"MacLaren Pass,\" with their decadent neighbors, Beer Lands and Choco Lands, just a short stroll away. It's his first time participating in this cultural extravaganza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\" alt=\"outside lambs / the whole beast\" title=\"outside lambs / the whole beast\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47033\">\u003c/a>\u003c/p>\n\u003cp>The name of his catering business, \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>, reflects John's philosophy and approach to cooking. He focuses on using whole animals in the preparation of his dishes and lately, he's turned his attention to lambs. \u003c/p>\n\u003cblockquote>\u003cp>\"I have been working with whole lambs over the last few years, and the more I work with whole lamb, it has become a favorite meat to work with. It’s a luxury to cook it whole at a large event and use all of the parts.\"\u003c/p>\u003c/blockquote>\n\u003cp>And John's figured out a way to incorporate lamb into all of the dishes he's serving up to festivalgoers, whether's it's a garnish or the main ingredient of one of his offerings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\" alt=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47142\">\u003c/a>\u003cbr>\n\u003cem>John Fink in foreground with a whole lamb getting broken down in background at Outside Lambs. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\" alt=\"lamb\" title=\"lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47037\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\" alt=\"chopped lamb\" title=\"chopped lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47043\">\u003c/a>\u003c/p>\n\u003cp>A tall, imposing figure, John expertly butchered up the freshly cooked lamb as described his prep for his meals. \u003c/p>\n\u003cblockquote>\u003cp>\"We have sourced 25 lambs from a variety of California ranches that will be served over the course of the weekend. The Whole Beasts' lambs are cooked in my special smoker from \u003ca href=\"http://www.southern-pride.com/\">Southern Pride\u003c/a>. A good friend of mine who's a fire chief told me I was working way too hard. He let me borrow his oven. Then I asked to borrow it again and again and again. At the end of the year I said, 'I have got to get one.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560b.jpg\" alt=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" title=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47148\">\u003c/a>\u003cbr>\n\u003cem>John Fink and Southern Pride. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\" alt=\"oven\" title=\"oven\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47038\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\" alt=\"southern pride oven\" title=\"oven 2\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47039\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\" alt=\"john loads wood into the oven\" title=\"john loads wood\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47040\">\u003c/a>\u003c/p>\n\u003cp>John and his crew fired up his oven at 6AM this morning with five lambs on the spits. \"They take about three-and-half, four hours to cook, depending on how often that oven door opens up. Lamb necks take about six hours.\"\u003c/p>\n\u003cblockquote>\u003cp>\"It's so efficient,\" he continues. \"I don't have to burn that much wood. I do different varieties of whole animal cooking: open fire; underground; and a special fish grill where I butterfly the animal. But at these large events I can cook five to six lambs at a time. Lamb and goat really excel in there. With the rotisseries, it's a nice, moist cooking environment. And you can introduce the smoke, or you don't have to. I can 'kiss it with the wood,' so to speak. We're doing it with white oak and it's fantastic. And it's mobile, so I can do something like this as there's no open fires allowed in Golden Gate Park.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\" alt=\"two lambs\" title=\"two lambs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47055\">\u003c/a>\u003c/p>\n\u003cp>The lambs have been marinating for two to three days in a Moroccan-inspired rub. \u003c/p>\n\u003cblockquote>\u003cp>\"I love Moroccan food. I don't know what it is, because I'm not Moroccan. I'm English, German Dutch, but I love that yogurt, and I love that kind of strong flavor profiles. I got turned onto this \u003ca href=\"http://en.wikipedia.org/wiki/Chermoula\">chermoula\u003c/a> marinade and kind of adapted it to my own and added this and that to it. So I use yogurt with lamb and I reinforce the chermoula rub with garlic, ginger, jalapeño, cilantro and parsley and marinate that for three days. It works its magic. The classic combination, of course, is lamb with mint jelly. It has its application. And lamb with garlic and rosemary; I love that too. This is something different. It still has that garlic and mint, but with a little bit something extra. I think lamb really goes well with chilies. Pigs can take the heat, but lamb even more so.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wendy and I were lucky enough to sample most of the items that were served up on Saturday. The lamb was cooked to perfection and was the juiciest, most succulent lamb I'd ever had. The Moroccan spices in the yogurt dressing melded together perfectly with the roasted meat and the cool, crisp cucumber-red onion salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\" alt=\"cucumber prep\" title=\"cucumber prep\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47054\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\" alt=\"cucumber red onion\" title=\"cucumber red onion\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47045\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47047\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47087\">\u003c/a>\u003c/p>\n\u003cp>Their version of the curried Indian stew, mulligatawny, incorporated whole roasted lamb leftovers from the gyros. The soup base was coconut milk and lamb stock, with \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> chickpeas, potatoes, peas and summer squash swimming in the rich broth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\" alt=\"mulligatawny\" title=\"mulligatawny\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47086\">\u003c/a>\u003c/p>\n\u003cp>John also concocted his own version of the French-Canadian comfort food dish, \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, using fresh cut Kennebec potatoes twice-fried in rice bran oil and rendered lamb fat. Salted and tossed with parsley, the fries were smothered with lamb gravy, lamb bits and topped with sheep’s milk cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\" alt=\"fryer station\" title=\"fryer station\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\" alt=\"fries and fryer\" title=\"fries and fryer\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47052\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25-e1344753960553.jpg\" alt=\"salting the fries\" title=\"salting the fries\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47053\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\" alt=\"fries\" title=\"fries\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47083\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\" alt=\"poutine\" title=\"poutine\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47049\">\u003c/a>\u003c/p>\n\u003cp>John also shared his space with some old friends from his former days at Aqua in the early '90's. \u003c/p>\n\u003cblockquote>\u003cp>\"I was a cook at the Mina restaurant Aqua in 1994. When I told my friend and colleague chef David Varley of the Michael Mina restaurant group about my Outside Lambs idea, Varley was dying to get involved and asked if he and two chefs from \u003ca href=\"http://michaelmina.net/restaurants/locations/rn74.php\">RN 74\u003c/a> and \u003ca href=\"http://www.bourbonsteakdc.com/\">Bourbon Steak in Washington, DC\u003c/a> could be a part of it. We worked together on the menu they are doing, and it complements my dishes and the flavor of lamb so well.\"\u003c/p>\u003c/blockquote>\n\u003cp>RN74 chef David Varley grilled up Brentwood sweet corn, spooned melted garlic butter on top, then liberally topped them with lamb sausage crumbs, chili powder and cotija cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\" alt=\"fresh corn\" title=\"fresh corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47080\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47085\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\" alt=\"grilled corn with toppings\" title=\"corn with toppings\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47081\">\u003c/a>\u003c/p>\n\u003cp>Bourbon Steak House's chef Omri Aflalo prepared his \"grandmother’s lamb kefta meatballs\" with \u003ca href=\"http://allstarorganics.com/\">Allstar Organic Farms\u003c/a> cucumber and a fennel-yogurt aioli. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30-e1344754999422.jpg\" alt=\"grill\" title=\"grill\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47079\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\" alt=\"meatballs\" title=\"meatballs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47084\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\" alt=\"meatballs in cups\" title=\"meatballs in cups\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47099\">\u003c/a>\u003c/p>\n\u003cp>His fellow Bourbon Steakhouse chef, Adam Sobel, grilled up lamb sausage hotdogs with heaping piles of fried onions and sweet and hot peppers on mustard-slathered Acme hotdog rolls. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\">Ryan Farr of 4505 Meats\u003c/a> produced the hot dogs for Sobel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\" alt=\"sausage\" title=\"sausage\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47092\">\u003c/a>\u003c/p>\n\u003cp>If you find yourself hungry while checking out the bands at Outside Lands, it's worth walking over to McLaren Pass for some tasty lamb eats. All items are $10 each or less. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\" alt=\"booth\" title=\"booth\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47048\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46867/outside-lambs-a-moroccan-oasis-within-outside-lands","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_2407","bayareabites_1875","bayareabites_90","bayareabites_181"],"tags":["bayareabites_744","bayareabites_375","bayareabites_10487","bayareabites_619","bayareabites_243","bayareabites_3088","bayareabites_817","bayareabites_10660","bayareabites_2599","bayareabites_10681","bayareabites_10662","bayareabites_14749","bayareabites_10661"],"featImg":"bayareabites_47142","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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