Check out this episode of Back of the House, filmed at Chef Central, in which you’ll be seeing double! Ariane is joined by Ariane Duarte, who you may recognize from her appearance on Top Chef and other TV shows. Both will show you easy ways to cook lamb, from a foolproof recipe for rack of lamb to several inspirations for lamb merguez, the all-lamb sausage from North Africa.
Did you know that in the United States we only eat an average of one pound of lamb per person annually? Compare that to New Zealand, where they hold the record for eating the most lamb, with a whopping 57 pounds consumed per person each year. It seems we need to eat more lamb. And why not? After all, lamb is quite tasty.
In this video, Ariane Duarte shows you how easy it is to make the same rack of lamb she serves in her New Jersey restaurant, CulinAriane. With a savory crumb and herb crust and an accompanying warm green bean and potato salad, this recipe is a surefire winner (in fact, she used it to win a Top Chef challenge). And Ariane Daguin demonstrates the versatility of the lamb merguez sausage, originally from North Africa, but widely eaten in France, in several canapé recipes and the classic merguez frites.