Butternut squash ravioli in brown butter sage sauce is a mind blowing delicious dish. You don’t need a pasta machine to roll out your dough, so don’t let that deter you from making it.
The rich umami flavor of roasted lamb and mint with creamy, tangy feta cheese and the crunch of pine nuts. Delicious!
Most people don’t realize that lamb is a young sheep under 12 months of age which does not have any permanent incisor teeth in wear. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, in contrast to older meat which is pinkish-red. My preference is, grass-fed from Colorado.
This recipe is compliments of Chef Mo Khan of Shooter’s Waterfront in Fort Lauderdale. It is one of his favorite menu items.