The Culinary Institute of America
Episodes
Monday Nov 08, 2021
Smoked Denver Lamb Ribs
Monday Nov 08, 2021
Monday Nov 08, 2021
Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make BBQ Denver Lamb Ribs. They season the ribs with vindaloo spice and smoke them for about 4 hours until tender. They are finished on a grill and brushed with a spicy tomato marmalade. The chefs plate the ribs with pickled red onions.
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/smokeddenverlambribs/
Sunday Nov 07, 2021
American Lamb Chops with Pecan Dukkah and Salsa Verde
Sunday Nov 07, 2021
Sunday Nov 07, 2021
Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make American Lamb Chops with Pecan Dukkah and Salsa Verde. The American lamb t-bone chops are marinated with smoked paprika, oregano and garlic for about 6 hours, then grilled for about 10 minutes with eggplant and onions. Chef Stephen and Kipp finish the dish with slow-cooked tomatoes, salsa verde and pecan dukkah.
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/lambchops/
Saturday Nov 06, 2021
Napa Valley Red Wine and Port Lamb Shanks
Saturday Nov 06, 2021
Saturday Nov 06, 2021
Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, prepares the ultimate comfort food: Napa Valley Red Wine and Port Lamb Shanks. She marinates the shanks in red wine, juniper berries, bay leaves, allspice, salt, and pepper for two days before roasting it in her wood-fired oven for rich, unctuous, and umami-packed results.
Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanlamb/redwinelambshanks/
Thursday Oct 25, 2018
American Whole Lamb with Chimichurri Sauce
Thursday Oct 25, 2018
Thursday Oct 25, 2018
Learn how to cook a whole lamb over live fire from Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley. They coat the lamb with a rosemary, harissa and vindaloo spice rub, and cook the lamb on a rack over a cherry and oak wood fire. They serve the lamb with a chimichurri sauce, potatoes and peppers.
Recipe at: http://www.ciaprochef.com/americanlamb/wholelamb/