Vice President/Corporate Chef
Le Cordon Bleu Schools in North America
Chef/Owner Heidi Krahling of Insalata Restaurant in San Anselmo, California, shared this recipe. Krahling’s Mediterranean flavors of ground spices, sweet raisins, and winter squash contrast perfectly with earthy, tender lamb shoulder.
American lamb shoulder and leg meat are perfect for making kebabs. Here, the tang of balsamic vinegar and a few flavorful herbs enhance the tender meat.
Recipe from Chef Michael Symon, Lola and Lolita (Cleveland, Ohio)