Comments on: you had me at lamb

By: zahavah

zahavah — Tue, 28 Jul 2009 15:18:48 +0000

Tanya – I’ve also been intimidated by lamb, having relegated it to restaurants, but I was encouraged by this recipe and the knowledge that my friend really likes it. I’m glad to have shared Ana Sortun’s wizardry and brilliance and hope you make and enjoy this as much as we did.

RySq – Always happy to make the basmati rice for you. I’m sure we can come up with some other veggie main braised in wine and sauced…

Jess – you always bring good stuff to my attention. The bread was good, but the crust didn’t crackle like you described and photographed so beautifully. This lamb is so delicious and the recipe was quite easy, like many of hers. I sometimes just wish there were more pictures in her book which is why I have resisted buying it (bad foodie that I am, I know, especially given how much I love her food).

Thanks everyone for visiting and commenting! – Z

By: Jess

Jess — Mon, 27 Jul 2009 03:07:11 +0000

Hi! Happy to have brought that bread recipe to your attention. Despite the oven temp issues, did it turn out okay? The lamb looks lovely. I’ve eyed that recipe in Sortun’s cookbook, but I’ve never tried it. Thanks for giving it a “test run” for me!

By: rysq

rysq — Sat, 25 Jul 2009 04:50:48 +0000

if i was there, i would have some basmati rice on bubbies’ dishes. can you make spoon tempeh or tofu next time?

By: Tanya

Tanya — Fri, 24 Jul 2009 13:07:38 +0000

I don’t know why I’ve always been scared to try to make it myself. I’m totally inspired to go out and try this – thx for the simple recipe.

By: zahavah

zahavah — Thu, 23 Jul 2009 05:13:35 +0000

Thanks, Annie! I did go a bit overboard…I’m still eating the leftovers and will be happy to make any of this for you guys when you visit…especially since my LeCreuset cocotte is on its way!

- Z

By: anniesez

anniesez — Thu, 23 Jul 2009 02:34:35 +0000

The lamb and accompaniments look just yummy. I never make lamb at home which is why I often try to order rack of lamb at a restaurant. You certainly made enough food for an army of a small nation, not just two people. I guess you had lots left over for lunches/dinners.

By: zahavah

zahavah — Thu, 23 Jul 2009 01:11:41 +0000

Thanks, Anu, for the suggestions and for your help while I was cooking. This suggestion reminds me of your first Culinate article talking about the grape (varietal) names as related to "old world" nomenclature - e.g., a merlot grape = a red Bordeaux. I appreciate the Galil options, even thought I did use a Bordeaux (a Pomerol). Looking forward to continuing to trade recipes and wine pairings with you. Best, Z

By: Anu

Anu — Wed, 22 Jul 2009 23:42:05 +0000

what an incredible menu! if you want a kosher wine option for the main dish, try the galil mountain yiron or merlot. they’re delicious options from galilee, israel.

By: zahavah

zahavah — Wed, 22 Jul 2009 15:50:40 +0000

- Helen, thank you for dropping by and sharing your lamb sauce recipe. I’ll be sure to check it out. As for sharing recipes — I do it a lot, and, like you, rarely end up cooking what I plan to!

- Heavenly Housewife – I also love that blogging exposes me to more experimentation in the kitchen and supermarket. Thanks for the compliment, it’s so flattering coming from you and your hilariously joyful creation.

Happy cooking, Z

By: Heavenly Housewife

Heavenly Housewife — Wed, 22 Jul 2009 15:47:28 +0000

The lamb looks gorgeous! I totally get you when you talk about cooking more for your blog than others!!! I also eat more now too, so thats not good. One thing i like about blogging is it forces me to think outside the box and try new things that I never thought I would.
Thanks for visiting my site , yours is awesome.