A lamb rack marinated in a tangerine juice-, fresh ginger-, apricot jam-, truffels-, grand marnier- marinade.
Let the lamb soak in the sauce since earlier afternoon, took it out, wiped off most of the sauce, fried it golden brown, put it back into the sauce and into the oven, fairly low heat.
gonna serve that with thin noodles and corn from the can.
I expected more of you, Amar. This does nothing for your country’s reputation as a refined and cultured society.
You are barely one infinitesimal step up from using old newspapers as a table covering, and you’ve clearly sunken to the depths of drinking straight from a bottle and employing old take-out containers as tableware.
I cannot believe you served that with canned corn.