re: #418 Obdicut

They key for the Parmesan-crusted lamb chops is pounding them out and trimming off enough of the fat that they’re not overly-greasy, but still have enough to put out into the breadcrumbs. Also, don’t use flavored bread crumbs since the lamb is already so flavorful.

I love beating out meat.

Last night I made something I’d never done before for my wife, a little cucumber-mint salad with some honey-sriracha-soy-sake chicken. It was zesty.

You got the recipe for that?