Bob Terwilliger wrote:
> I posted the Cook's Illustrated recipe for butternut squash risotto a few
> weeks ago, and I finally got around to making it last night. To go along
> with it, Lin seasoned some lamb loin chops with "Cretan Delicacies" herbed
> salt. (The salt is extremely coarse, so Lin had to crush it up a bit. It's
> flavored with mint and oregano, which makes it nice for lamb.)
>
> We served the risotto in pasta bowls with the lamb chops on top.
>
> Wow. The lamb was exquisitely flavored and meltingly tender, and the risotto
> was just amazingly buttery and flavorful. Definitely a make-again
> combination.
>
> Bob
>
That does sound like a good herb blend for lamb....

--
Jean B.