The Culinary Institute of America
Arts:Food
Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make one of their most popular signature dishes: BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt. The lamb is seasoned with a paprika and cumin rub and smoked for 8 hours. The pulled lamb is served on top of a bed of braised chickpeas and smoked tomatoes with pickled Fresno chilies. The pulled lamb can also be served in a sandwich.
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/bbqpulledlambshoulder/
More Episodes
Caramelized Almond & Almond Butter Bonbons
2025-04-12
235
2025-04-12
235
Mexican Chocolate and Almond Butter Toffee
2025-04-11
155
2025-04-11
155
Smoked Almond Butter & Peach Bourbon Chocolates
2025-04-10
196
2025-04-10
196
Vegan Double Decker Fudge
2025-04-09
191
2025-04-09
191
Vegan Alfajores de Maicena Cookies
2025-04-08
203
2025-04-08
203
Introduction: Almond Butter and Chocolate Master Class
2025-04-07
193
2025-04-07
193
Vegan Charcuterie Board
2024-12-07
723
2024-12-07
723
Loaded Smashed Potatoes
2024-12-06
249
2024-12-06
249
Vegetarian “Scallops” of Celeriac with Saffron Sauce
2024-12-05
229
2024-12-05
229
Grilled Eggplant Flatbread
2024-12-04
186
2024-12-04
186
Vegan BLT
2024-12-03
167
2024-12-03
167
Seasonal Salad at Vanderlyle Restaurant in Cambridge, UK
2024-12-01
188
2024-12-01
188
Assorted Mushrooms at Vanderlyle Restaurant in Cambridge, UK
2024-11-30
338
2024-11-30
338
Hen of the Woods Mushrooms at Oliveira Kitchen, London
2024-11-28
155
2024-11-28
155
White and Green Asparagus at Oliveira Kitchen, London
2024-11-27
158
2024-11-27
158
Get this podcast on your
phone, FREE
