Our “What’s in Season” series is designed to show our students what sorts of wonderful foods are coming to fruit each season and available at our local farmers markets! This time around we’ll be focusing on how to make the most delectable use of fresh, spring lamb and its perfect pairing mint. Ewes, otherwise known as female sheep, become pregnant during the autumn months as days grow shorter, and give birth to their young after five months, which coincides with the coming of spring! You’ll learn various terms to add to your food lexicon and use when purchasing your lamb, learn about the different methods of how farmers have raised their lamb so you can become educated on the process and discover which raising method best suits your needs. Learn the technical side of spring lamb terms like 2 month spring Lamb, milk-fed spring lamb, and 3-5 month spring lambs. Learn about the tenderness of young lamb compared to “old” lamb or mutton. We incorporate mint into this seasonal experience as young fresh mint is at its most potent too. Vibrant flavors in the spring, spicier as the season moves. Flavors of spring lamb and mint vary based on the region of “growth” learn what this means and how to choose the best tasting spring lamb. We won’t forget about basic herb basics as well like storage and handling and other delectable mint pairings. Lamb and mint – gentle, delicate, subtle partners for spring.
Recipes:Rhubarb Mint Spritzer, Lamb Chops with Preserved Lemon-Mint Chili Chimmichurri │ Cucumber Mint Salsa, Herbed Lamb Kabobs with Garlicky-Mint Yogurt │ Mustard-Mint-Pesto Yogurt, Lemon Mint Granita
Class Type: Series, hands-on cooking class
Class Notes: Students learn all about the wonders of spring lamb and its favorite herb, mint!
Noted Herb Expert and Managing Director of Ger-Nis international, Nissa Pierson, is an herbal enthusiast in the kitchen. In addition to traveling the world seeking fresh herb conversation for her business, she is a noted cooking instructor specializing in fresh herbs as well as passionate in proving that the art of eating & cooking well is a relatively simple process and just takes enthusiasm and some tid-bits of knowledge. Besides being a passionate teacher of fresh herbs, organics and Fair-trade, she enjoys, good conversation and debates, kickboxing, the ocean and surfing, and submerging herself in the food and culture of the world. Contact Nissa