Thursday, April 29, 2010
Mo' Myrtle - Cattail Creek lamb rack grilled over myrtle leaves
Mo' Myrtle has become a battle cry in our kitchen ever since the FedEx truck showed up with our delivery of beautiful myrtle leaves from Vermont. Myrtle has long been a tradition seasoning in Sardigna, our current menus focus. The dried leaves are soaked for a few hours before being tossed on a grate in our grill to smoke and flavor the lamb. The amazing smell that fills the kitchen can only be described as heady.