|E. Katie Holm|
|Get a lesson in lamb this weekend from chef Ian Gray|
A good cut of lamb is a lovely thing, but if you don't have a lot of practice cooking it, it can be daunting. Should it be roasted, grilled, or seared in a pan? How done is too done? What goes best as a side dish? All your burning, lamb-related questions will be answered this Saturday at the Minneapolis Farmers Market
. Chef Ian Gray of the Gray House
is teaming up with the Minnesota Lamb Growers Association to demo some techniques and share some of his own recipes.
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Here are more details on the event:
The demo is part of the weekly Market Talk series at the Lyndale Ave. N. branch of the Minneapolis Farmers Market and will be held in the northeast corner of the grounds, rain or shine, starting at 10:30 a.m.
Chef Gray, who daily shops at local farmers markets for his Gray House menu, has already proved to be adept at making goat work in everything from brunch time Benedict to chili to chops and burritos. If those dishes are any kind of a preview to the ones he'll be teaching on Saturday, the class should give you enough inspiration to last you through many cuts of meat.
312 E. Lyndale Ave. N., Minneapolis, MN