Comments on: American Lamb Pro-Am: what to do with a leg of lamb?

By: Photos from the FIJ Flickr Pool + Anolon Winner - Food in Jars | Food in Jars

Mon, 22 Oct 2012 04:30:10 +0000

[...] a little blast from summer days recently past. A balsamic cherry chutney from Janelle at Talk of Tomatoes. I imagine that the combination of deep, dark cherries and [...]

By: Joanna

Joanna — Thu, 30 Aug 2012 14:59:31 +0000

Found you!!! What an amazing recipe.

By: Janelle

Janelle — Tue, 28 Aug 2012 20:23:25 +0000

David: thank you! the sliders WERE yummy.
Jesse: I adore tips—thank you for sharing!
SeaJambon: cool! tonight I am paring lamb sausage with roasted peaches/peppers/gnocchi and lotsa fresh basil…

By: SeaJambon

SeaJambon — Tue, 28 Aug 2012 19:51:45 +0000

I LOVE lamb!! It is one of my all time favorite flavors — and very versatile. My mouth is watering thinking of your pairings/fixings. We had lamb-burger sliders last weekend and they were WONDERFUL!! Keep up the good work, and keep the lamb ideas coming!!

By: Cast Your Vote for the American Lamb Pro-Am | TableTalk Radio in Seattle

Cast Your Vote for the American Lamb Pro-Am | TableTalk Radio in Seattle — Fri, 24 Aug 2012 20:37:14 +0000

[...] Janelle Maiocco (Talk of Tomatoes) – Goat Cheese & Cherry Chutney Stuffed Lamb Leg [...]

By: Jesse DeLuca

Jesse DeLuca — Fri, 24 Aug 2012 11:56:14 +0000

If you have the opportunity to do so, try freezing the lamb with crushed fresh cherries. Leave in the freezer for about a week before using. The cherry flavor goes through and through.

By: David

David — Tue, 21 Aug 2012 17:21:47 +0000

I get hungry immediately after seeing the last three pictures. Now I definitely know what to do with leg of lamb:).