Originally Posted by thirdeye
Great how-to, and wonderful recipes. Lamb is popular in my neck of the woods.
When I first was turned on to this method it was by accident.... it was an adaptation of a Chimichurri marinade and sauce, (intended for beef or fish).... but I used lamb and really liked it. The recipe called for reserving 1/3 in a separate dish for serving at the table.
I gotta hear the recipe for this! Can you give me the specifics. We're talking about mixing two of my favorite things! I gotta make that...