Adapted from the Ottolenghi cookbook Serves: 6 (2 racks of lamb of 6-8 ribs each)) Prep time: 1 hour and fifteen minutes plus time for lamb to marinate For the marinade: When ready to cook: Sauteed Vegetables
Serves: 6 Prep time: 30 minutes of preparation, 2 hours cooking time For the pork: For the barbecue sauce: For the pork:
Serves: 4 Prep time: 40 minutes
“I call this turf ‘n’ turf. It’s a 16-ounce T-bone and a 24-ounce porterhouse. Also, whisky and a cigar. I am going to consume all of this at once because I am a free American.” -Ron Swanson, Sweetums, Season 3, Episode 15 A T-bone steak and a Porterhouse steak are the same cuts of beef, from slightly different parts of the loin area of a cow. Serves: Ron Swanson or an entire Little League team Prep time: 30 minutes
Serves: 4 Prep time: 1 hour For the batter: For the vegetables:
