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

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.