Saturday, December 6, 2014

Lamb at La Posada

Churro Lamb Sampler - Lamb shoulders, slowly simmered with tomatillo and green chile. The meat is pulled off the bone and served over our sweet corn tamale, a bowl of lamb posole, lamb and green chile sausage, grilled Churro lamb medallion on a bed of kale. Accompanied by a mint and garlic au jus sauce and served with fresh vegetables.
La Posada Hotel is featured in Tastes & Treasures cookbook. Tom and Zona Lorig recently tried out this new dish on the menu.





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