On the Lamb!

In this class, we’ll travel to flavor country, while keeping up with our Sustainable Meat series learning the ins and outs of sustainable lamb. In addition to a little know how on the farming of the meat we will instruct on how to roast lamb, how to grill chops, how to make a rack of lamb, and how to best utilize ground lamb. There is not enough time to cover it all, but we will get you through the basics while still pouring in lots of creativity and classic technique. Let Ger-Nis provide the tools for success in Lamb 101, where we’ll demonstrate everything from choosing the right cut, seasoning the meat tastefully, and, finally, cooking it to perfection. With so many cuts to choose from, it’s simply irresponsible to run out of ideas with all of the decadent possibilities. We’ll discuss what questions to ask your butcher on your next visit, so he or she knows just what you’re looking for in a lamb! In this class we’re embracing lamb’s strong flavor qualities and have designed an entire menu using ingredients to extract the lamb’s best qualities! We learn what is hearty enough to pair with lamb while still remaining gentle enough to be demure. This menu is extravagant but simple as Ger-Nis insists!
Recipes: Passover Roasted Leg of Lamb with Pan Mashed Turnips, Grilled Lamb Chops with Cucumber Mint Chimichurri, Pomegranate Herb Crusted Rack of Lamb in Pomegranate Red Wine Sauce, Lamb Kefta with Mediterranean Salsa
Class Type: Sustainable Meat Series
Class Notes: Learn all about amazing lamb!
Emily Casey
Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer's market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family's table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. Her husband's family resides on the Gulf Coast of Alabama, where the array and freshness of local seafood is simply outstanding.
When she found herself visiting the shrimp boats and farmers' markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future. Contact Emily