Martha Stewart's Cooking School

Lamb

December 25, 2014

Share Tweet Email

Watch as Martha shares recipes and techniques for using different cuts of lamb, beginning with butterflied, rolled and roasted Leg of Lamb, followed by a Lamb Tagine with spiced butternut squash and prunes. She’ll share a flavorful yogurt-marinated Lamb-Kebab recipe, and a quick way to prepare delicious seared loin Lamb Chops, served with mint jelly and fried fingerling potatoes.

 

Leave a Comment

Leave a Reply

Your email address will not be published.

This Page:

http://lakeshorepublicmedia.org/stories/martha-stewarts-cooking-school-lamb/

* Required Fields