Take a chance on lamb
Chef shares recipe to prepare great-tasting meat on the grill
By Pam Mellskog • Longmont Times-Call
BOULDER — In this burger nation, lamb gets a bad rap.
Besides missing a sesame seed bun, it can taste strong and feel tough without the proper cut and preparation.
Enter Lachlan MacKinnon-Patterson, owner of Frasca Food and Wine in Boulder.
This chef, named one of Food & Wine Magazine’s “Best New Chefs” in America in 2005, recently entreated skeptics to give lamb a chance by sharing a recipe for the grill.
As his small army of white-jacketed staff sharpened knives, peeled potatoes and toasted nuts before opening for the evening, he began the tutorial on an inside grill to support enjoyment beyond the summer months.
Patterson recommended the American-made cast iron Lodge grills, which fit neatly over stove-top gas burners.
“But this is something you can do inside or out,” he said.
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