I had a lamb trauma when I was ten years old–mom served it one night for dinner and, because it was once fuzzy and cute, I ran from the table screaming. I hadn’t eaten lamb since, until now.
Chef Lee grilled the leg of lamb to PERFECTION. Rich, buttery, melt-in-your mouth perfection. The mint and tamarind glaze made that lamb meat sing on my tastebuds. The glaze and mint also made that summer squash come alive–the crispness of the squash with the sweetness of the tamarind and the mint just worked together so beautifully.