Korean Lamb Ssam Summer Party

Korean Lamb Ssam Summer Party

I have been on a major Korean food kick, exploring all types of restaurants around LA and also using it as inspiration in my cooking. With summer just starting, I thought it would be perfect to host a beautiful Korean summer party - filled with a braised + shredded lamb ssam. (not to mention tons of apps, drinks, soju and sides to boot).

Ssam is a traditional Korean dish that means “wrapped” otherwise know as some form of meat in lettuce wraps. Normally it’s used with beef, but a braised and shredded lamb works just as amazing - and filled with flavor. We braised the lamb in brown sugar, soy sauce, garlic, gochujang, chili paste, and white wine - low and slow on the stovetop and then in the oven, it becomes so tender and literally falls of the bone. (full recipe below)

For guests wanting different options, we also made juicy + herby lamb burgers. We served the lamb ssam with a bunch of banchan (side dishes) such as marinated cucumbers, pickled daikon, kimchi, spicy radish, fish cakes, sticky rice and lettuce wraps - all sides you would find at a traditional Korean BBQ spot.

Korean Lamb Ssam Summer Party
Korean Lamb Ssam

We paired the lamb with a homemade ssam sauce and a ginger scallion sauce. The way you make the wraps is by taking a cold, crispy lettuce wraps and stuffing it with rice, the lamb and all your sauces while eating all the sides throughout the meal. So much umami flavor with everything together - it’s something I DREAM of eating.

For apps, we continued on the Korean theme and made kimchi deviled eggs and a sesame seaweed salad. For drinks we made a delicious and refreshing yuzu blueberry lemonade. As you can tell, it was quite a feast.

Korean Lamb Ssam Summer Party
Korean Lamb Ssam Summer Party

For the Shredded Braised Lamb Ssam

  • 3 lb American Lamb Board shoulder

  • 1/3rd cup brown sugar

  • 1 tablespoon soy sauce

  • 1 tablespoon sherry vinegar

  • 4 cloves garlic

  • 3 tablespoons gochujang

  • 3 tablespoons fermented soy bean paste

  • 1 tablespoon hot chili paste

  • 3 tablespoons white wine

  • 2 white onions, roughly chopped

  • 1⁄2 cup water

  • 1 asian pear, roughly chopped

  • salt and pepper to taste


In a deep dutch oven or pot, drizzle vegetable oil and let the pot get hot. Add in your onions and garlic and let it sweat about 5 minutes.

Next add in your lamb shoulder and do a light sear for 10-15 minutes. Add in the rest of your ingredients (besides the liquids): brown sugar, soy sauce, sherry, garlic, gochujang, soy bean paste, hot chili paste and your asian pear. Mix well for 10-15 minutes until everything is incorporated.

Next, add your water and white wine. Adjust with more water if needed to cover the lamb. Add your dutch oven cover on medium for about 1 hr on the stovetop.

In the meantime, preheat your oven to 300 degrees. After 1 hr, remove some liquid from the pot and reserve for basting and add your dutch oven with the lamb and let it braise and roast for about 3-4 hours (depending on size and oven). Check every so often (about 30-45 minutes) and add on more liquid to baste that you reserved.

Remove once the lamb is cooked throughout, charred on the outside skins and flakes off to shred. Serve with all your favorite sides!

Korean Lamb Ssam Summer Party

*This post is brought to you by American Lamb Board Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

*Use THIS link to enter their amazing $500 gift card giveaway!

Keep up with me on Instagram at @lindseyeatsla!

Korean Lamb Ssam Summer Party

Lamb Shawarma Pitas

Lamb Shawarma Pitas

Lamb shawarma pitas! with yogurt, harissa, and a herb cucumber salad. I am all about these spices today and this blend is amaaazing. I love the char on the lamb which is then thinly sliced and can be served with all your favorite sides. (some ideas are rice and pickled veg, also!)

This recipe is perfect for spring and is quick, easy and light to whip up!

Lamb Shawarma Pitas
Lamb Shawarma Pitas

Lamb Shawarma Pitas

For the Shawarma

  • 1 lb American Lamb Shoulder Chops

  • 1/3rd cup olive oil

  • 1 tablespoon cumin

  • 1 tablespoon coriander

  • 1 tablespoon paprika

  • 1/2 tablespoon fennel seeds

  • 1/2 tablespoon ground allspice

  • 1 teaspoon ground turmeric

  • 1⁄2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1 teaspoon cayenne

  • 1/2 teaspoon pepper

  • 1/2 teaspoon salt

Cucumber Tomato Salad

  • 2 persian cucumbers, cubed

  • 1 cup small cherry tomato, cut in half

  • 1/3rd cup cilantro, finely chopped

  • 1/3rd cup parsley, finely chopped

  • 1/3rd cup mint, finely chopped

  • 1 tablespoon olive oil

  • Juice of 1 lemon

  • salt and pepper to taste

Sides: Pita, Harissa, Rice, Yogurt


Preheat your oven to 400 degrees. Begin my making your shawarma mixture by mixing all the spices together with olive oil and marinated with your lamb shoulder, up to an hour but overnight works best.

In the meantime, prep your salad by cutting your cucumbers, tomatoes and finely chopping your herbs. In a bowl, combine all together with olive oil, lemon juice and salt and pepper.

Heat a skillet with a drizzle of oil and add on your lamb charring on both sides - around 4-5 minutes. Place the lamb in the oven for about 15-20 minutes until cooked through. Let rest for 10 minutes and thinly slice. Serve with your salad, in a pita pocket and all your favorite sides!

* This post is brought to you by American Lamb. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Lamb Shawarma Pitas

Keep up with me on instagram @lindseyeatsla!

Braised Short Rib Tacos with Apple Slaw

Braised Short Rib Tacos with Apple Slaw

Oh hello braised short rib tacos! I am seriously obsessed with how tender these short ribs turned out. For the braise, char your short ribs, remove, then place all the below ingredients in a pot, add your short rib back in and let it simmer for a few hours. I added in Autumn Glory apples for sweetness and a hint of cinnamon; the flavor & tenderness was unreal. Shred the short ribs and serve with a simple apple slaw using the Autumn Glory apples on the tacos.

These apples are perfect for cooking in braises or stews to add extra flavor but are also just as good as a snack that you can have with your favorite dip (mine would be peanut butter or almond butter!) I particularly love them in this recipe because the apples become such an important part of the flavor because it adds most of the main seasonings that it's giving to the short ribs and helps them become extra tender for shredding.

Braised Short Rib Tacos with Apple Slaw

Braised Short Rib Tacos with Apple Slaw


  • 2 lbs short ribs

  • 2 white onions

  • 4 garlic cloves

  • 2 cans, 14.5 fl oz diced tomatoes

  • 2 Autumn Glory Apples

  • 1 cup red wine

  • 1 1⁄2 teaspoon brown sugar

  • 1 tablespoon apples cider vinegar

  • 1/2 cup water

Apple Slaw

  • 2 Autumn Glory Apples, thinly sliced

  • 1⁄2 thinly sliced red onion

  • 1 tablespoon olive oil

  • 1 tablespoon mayo

  • 1⁄2 lemon

  • salt and pepper

  • For the Tacos

  • Tortilla and your favorite toppings


Begin by chopping your onions, apples and garlic. In a deep pot, char and cook your short ribs until all sides are a dark brown. Remove. In the same pot, add your onions, apple and garlic. Sweat out for 2-3 minutes on medium high heat.

Add back in your short ribs and mix well. Next, add in your diced tomatoes, red wine, brown sugar, water and apple cider vinegar. Let this simmer on the stove on medium- low heat for about 2-3 hours until the short ribs are super tender.

While that’s simmering, make your slaw by thinly slicing your apples and red onion. Place in a bowl with olive oil, mayo, lemon juice and salt and pepper.

Once the short rib is tender, remove from the braising liquid and shred. Serve with your slaw on tortillas and your favorite taco toppings.

Keep up with me on instagram @lindseyeatsla!

Braised Short Rib Tacos with Apple Slaw
Braised Short Rib Tacos with Apple Slaw
Braised Short Rib Tacos with Apple Slaw

Thai Basil Chicken (Gai Pad Krapow)

Thai Basil Chicken (Gai Pad Krapow))

Thai basil chicken! <3 the best quick and weeknight dinner! I also love to top my krapow with a crispy fried egg and let the yolk drizzle over the rice and chicken. This is one of my favorite thai dishes as well and can be whipped up in no time!

Thai Basil Chicken (Gai Pad Krapow))

Thai Basil Chicken (Gai Pad Krapow)


  • 1 pound ground chicken

  • 3 cloves garlic

  • 2 bird eye chiles

  • 3 teaspoons sugar

  • 1/2 cup green beans, chopped

  • 1 tablespoon thai seasoning sauce

  • 1 tablespoon oyster sauce

  • 1/2 tablespoon fish sauce

  • 1/2 cup basil leaves

  • 1 teaspoon white pepper


To begin make your stir fry sauce by mixing oyster, sauce, thai seasoning sauce and 2 teaspoons sugar. Set aside. In a pestal and mortar or blender (you can also finely chop), blend your garlic and birds eye chile, adjust with water as needed.

Next, in a pan or wok, take your ground chicken and pound down until its crumbled. Let it crispy a bit and cook through for about 5-10 minutes. Add your stir fry sauce and garlic/chile blend and stir. Add your green beans in, then 1 teaspoon sugar and fish sauce. Let everything combine here for 10-15 minutes.

Turn off the heat and add your basil and white pepper. Mix and serve with rice and a fried egg.

All ingredients are from Milk and Eggs. Shop @ Milk and Eggs HERE.

Keep up with me on instagram @lindseyeatsla!

Thai Basil Chicken (Gai Pad Krapow))
Thai Basil Chicken (Gai Pad Krapow))

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

THIS za'atar + sumac rack of lamb with herb yogurt sauce may be my new favorite recipe. Super tender and a tangy marinade from the sumac - this recipe is my new go-to for rack of lamb. See below for the full recipe!

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce
Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Rack of Lamb

  • 1 rack of American Lamb

  • 1 tablespoon za'atar

  • 3 tablespoons sumac

  • 2 tablespoons paprika

  • 2 tablespoons pepper

  • 1 tablespoon salt

  • 2 tablespoons garlic powder

  • 1/4th cup olive oil

Green Herb Yogurt Sauce

  • 1⁄2 cup cilantro

  • 1⁄2 cup dill

  • 1 juice of lime

  • 2 garlic cloves

  • 1⁄2 cup greek yogurt

  • 1 tablespoon oil

  • Salt and pepper to taste


Preheat your oven to 400 degrees. Next, make your yogurt sauce by blending your cilantro and dill first until chopped. Add your yogurt, lime juice, garlic, oil and salt and pepper. Blend and set aside.

To make your lamb, mix za’atar, sumac, paprika, pepper, salt, garlic powder and oil in a bowl. Spread the mixture all over the lamb and let marinate for 30mins-overnight.
Heat a skillet with a drizzle of oil and let it get really hot. Sear your lamb for 5-6 minutes on each side until charred on medium-high heat.

After, place in the oven for 15-20 minutes. Let rest for 10-15 minutes and slice to make into chops. Serve with your herb yogurt sauce.

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Enter a special giveaway with American Lamb in honor of Lamb Lover’s Month here and enter to win a $1,000 hotel voucher!

* This post is brought to you by American Lamb. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Keep up with me on instagram @lindseyeatsla!

Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce

Ribeye Steak with Herb Honey Butter

Ribeye Steak with Herb Honey Butter

Ribeye steak with a herb honey butter! (optional add: horseradish cream) simple ingredients + super quick to make. The honey butter has a mix of herbs that works so well with this ribeye!

You can serve this with a side salad or any of your favorite sides as well (mashed potatoes would be so good with this also!)

Ribeye Steak with Herb Honey Butter

Ribeye Steak with Herb Honey Butter


  • 1 medium to large ribeye steak

  • 4-5 whole garlic cloves

  • 2-3 sprigs of rosemary

  • salt and pepper

  • 3-4 tablespoons of your herb honey butter (see below)

Herb Honey Butter

  • About 1 cup unsalted butter, softened

  • 2 tablespoons rosemary

  • 2 tablespoons parsley

  • 2 tablespoons cilantro

  • 2 tablespoons chives

  • 2 tablespoons Local Hive Honey

Horseradish Cream

  • 2 tablespoons prepared horseradish

  • 1 cup sour cream

  • juice of 1 lemon

  • 1 tsp garlic powder

  • *salt and pepper to taste throughout


Before you begin searing your steak, soften your butter by leaving it out or placing in the microwave for 10-20 seconds. Make your herb butter by mashing your butter and adding finely chopped rosemary, parsley, cilantro, chives and honey. Mix well and set aside.

Next, take a skillet and drizzle olive oil and let it get really hot. While it’s getting hot, make your cream by mixing horseradish, sour cream, lemon juice, garlic powder and salt and pepper.

Season your steak with salt and pepper and place it on the skillet. Set a timer for 5-6 minutes and let it sear on medium-high heat until charred brown on one side. 1-2 minutes before flipping, add 2 tablespoons of your herb butter and rosemary. Flip and repeat.

Let your steak rest for 10-15 minutes, thinly slice and serve with more butter and your cream.

Keep up with me on Instagram at @lindseyeatsla!

Ribeye Steak with Herb Honey Butter
Ribeye Steak with Herb Honey Butter

Thai Lamb Larb Lettuce Wraps

Thai Lamb Larb Lettuce Wraps

I’m seriously obsessing over this spicy thai lamb larb (essentially a grilled meat salad with herbs and spices!) Aromatics and herbs like fresh mint, cilantro and basil make the perfect accompaniment with this dish.

Pair with your fave beer, some white rice and gather around for the perfect party platter. Full recipe for the larb below! {ad}

Thai Lamb Larb Lettuce Wraps

Thai Lamb Larb Lettuce Wraps

  • 1 lb American Lamb Ground Lamb

  • 1 Bundle Mint

  • 1 Bundle Basil

  • 1 Bundle Cilantro

  • 2-3 Tablespoons Lime (around 2-3 limes)

  • 1 Tablespoon Rice Powder

  • 1 1/2 teaspoon Sugar

  • 4 tablespoons Fish Sauce

  • 1 tablespoon Chile Powder

  • 5 chopped Thai Chiles

  • 1⁄2 cup roughly chopped Green Onions

  • 1 cup thinly sliced Shallots

  • 1 cup jasmine rice (for rice powder)

Serve with

  • 1 head of butter lettuce/cabbage and 1-2 sliced persian cucumbers


Heat a wok or skillet under medium high heat. Place your ground lamb and grill. Mash up the ground lamb into small pieces so there is no chunks. You want this to be cooked all the way through and get a little crispy.

Take your 1 cup of rice and toast it 5-10 minutes on a dry skillet until browned and toasty and let cool for a couple of minutes. Place your rice in a blender and start to ground and grind the rice for about another 15-20 minutes until a powdery consistency is formed.

Add your rice powder with the ground lamb and a little bit of chili flakes. Next, add your sugar, fish sauce, lime juice and stir well to combine.

Thinly slice your shallots and add them in next with about 1⁄2 cup chopped green onions.
Take your larb off the heat and place in a bundle of cilantro, basil and mint. Mix well and serve. Make wraps with your lamb larb, butter lettuce and cucumbers!

Keep up with me on Instagram at @lindseyeatsla!

Thai Lamb Larb Lettuce Wraps
Thai Lamb Larb Lettuce Wraps

Sticky Sesame Chicken Wings

Sticky Sesame Chicken Wings

I am ALL about these sticky sesame chicken wings! It can be made on the BBQ (helllooo July 4th) or in the oven for easy cleanup. It’s my dad’s birthday on the 4th so I’m thinking of re-making this for him to celebrate. A glaze made of sesame oil, honey, sesame seeds, KPOP Sauce, sriracha, soy sauce + garlic, easily the best chicken wings ever. 

Sticky Sesame Chicken Wings
Sticky Sesame Chicken Wings

Sticky Sesame Chicken Wings

Chicken Marinade

  • 1⁄2 cup olive oil
  • 1 lb drumstick
  • 2 lb chicken wings 1⁄4 tsp salt
  • 1⁄8 tsp pepper
  • 1⁄4 tsp paprika
  • 1⁄4 tsp garlic

Chicken Glaze

  • 1 T sesame oil
  • 1⁄3 cup honey
  • 1 tsp sesame seeds
  • 1⁄2 cup KPop Sauce
  • 1⁄4 tsp salt
  • 1⁄8 tsp pepper
  • 1T Sriracha
  • 1/2 T soy sauce
  • 1⁄4 tsp grated garlic


Preheat your oven to 400 degrees. Dry your drumsticks and chicken wings and mix with olive oil, salt, pepper, garlic, and paprika. Bake in the oven for about an hour until chicken is cooked through.

In the meantime, mix together sesame oil, honey, sesame seeds, K Pop sauce, salt, pepper, Sriracha, soy sauce and grated ginger.

Once your chicken is ready, toss 1/2 with your chicken glaze and bake in the oven for another 15 minutes, just so the sauce can stick more evenly. After 15 minutes, let chicken sit for 10 minutes and then mix on the rest of the glaze. Top with sesame seeds and cilantro.

Sticky Sesame Chicken Wings

Keep up with me on Instagram at @lindseyeatsla

The Ultimate Summer Dinner Party 

The Ultimate Summer Dinner Party

Summer is among us, and what better way to ring in the new season than with a BBQ get-together with all my favorite friends and family. Think cozy outdoor vibes with set menus, red wine sangria, sun, and delicious food grilled over the BBQ. We made a selection of American Lamb Kabob skewers, American Lamb Koftas and roasted vegetables to go along with it. 

We set up an outdoor tables-scape, with a low table on the floor with pillows & blankets filled throughout. My cousin just had her baby girl, so we laid out a few more large blankets and played all day with her while we cooked and ate! 

These recipes are easy to cook (so you can spend time with your guests instead of worrying
about what’s next in the kitchen!), pack a punch of flavor and will impress anyone and everyone!
All you need is some American Lamb (you can find this in Whole Foods, literally the best quality
lamb EVER and makes for the perfect BBQ meat because it’s SO versatile and delicious) and
your favorite summer ingredients to whip up the perfect Summer Dinner Party. Thank me later.
Now… onto the menu + recipes. 

The Ultimate Summer Dinner Party
The Ultimate Summer Dinner Party


  • bruschetta bar
  • seared ahi tuna lettuce cups
  • red wine sangria
The Ultimate Summer Dinner Party


  • spicy lamb koftas, lamb kabobs, vegetable kabobs with summer israeli salad with bell peppers & herbs. Roasted onions, tomatoes and jalapeño with sangkak and rice 
The Ultimate Summer Dinner Party


  • sumac aoili with dill, roasted beets 
  • with lebneh, cilantro chutney


  • fresh farmers market fruits with vanilla ice cream

See below for the recipes from my summer dinner party + get cookin’! 

Spicy Lamb Kofta Skewers


  • 2 lbs Ground American Lamb
  • 2 yellow onions minced
  • 5-6 cloves Garlic, minced
  • 1 T pepper
  • 1 T salt
  • 1 bunch Parsley
  • 1 bunch mint
  • 1 bunch cilantro
  • 1/4th tsp Cayenne 
  • ½ t Chile flakes 


Prep your marinade by finely chopping up your mint, parsley and cilantro. Mince your garlic and onions. 

Next, take your ground lamb and mix in your minced onions, minced garlic, pepper, salt, the chopped parsley, mint, cilantro and add cayenne and chili flakes. (you want this mixture pretty dry so it sticks well on the skewers).

Marinate in the fridge for 1-2 hours. Start to assemble by placing on your skewers, hugging tightly all around with your hands and pinching the edges where the meat meets the stick, so it stays tight when cooking and doesn’t fall apart.

Heat a BBQ grill or skillet and add your skewers on, about 4-6 minutes on each side, until lamb is cooked through.

The Ultimate Summer Dinner Party

Cilantro Mint Chutney


  • 1/3rd cup pine nuts
  • 1 bunch large cilantro
  • ½ -1 jalapeño depending on how spicy you like it 
  • 1 lemon juice
  • ½ tsp sugar
  • 1 tsp garlic powder
  • Little mint
  • 2/3rds cup of water
  • ½ tsp ginger powder (fresh ginger works too)
  • Salt and pepper to taste


All you have to do is place all of the above ingredients in a blender or food processor, blend and pulse until a sauce/chutney forms!

The Ultimate Summer Dinner Party

Lamb Kabob and Vegetable Skewers



For the lamb shank, its a mix of chili flakes, paprika, garlic powder, olive oil, salt and pepper and soy sauce. Mix it with your lamb stew meat and set aside to marinate for about an hour. Heat up your grill or skillet, place lamb meat on skewers with your favorite vegetables and grill and char on all sides until cooked through. 

What better way to enjoy the start of summer? 

The Ultimate Summer Dinner Party

+ be sure to enter American Lamb's Summer Contest here: http://www.americanlamb.com/lambventures/ for a grand prize of $1,000!

Keep up with me on Instagram at @lindseyeatsla

Korean Spiced Rack Of Lamb with Tzatziki and Cucumber Salad

Korean Lamb Chops_-4.jpg

It's Valentine's Day AND Lamb Lover's Month! Nothing says Valentine’s Day to me like a big rack of lamb! Woo you and your date with this Korean Spiced Rack of Lamb from American Lamb with Tzatziki and Cucumber Salad + snuggle in for a cozy night in. Save the leftovers or even have another couple over, make it a girls night, you name it, we’ve got you covered! Peep the recipes below for the full dinner spread for the perfect date night for vday! Light some candles, set up some flowers, get your favorite place settings out and let’s go!

Korean Lamb Chops_-12.jpg
Korean Lamb Chops_-3.jpg

Rack of Lamb Marinade:

  • 1 rack of American Lamb
  • 1 tsp soy sauce
  • 1⁄4 cup ginger sliced
  • 8 cloves of garlic minced
  • 1 tsp chile powder
  • 1 tsp sesame oil
  • 1⁄2 T sliced thinly sliced pear 1⁄2 tsp paprika
  • 1⁄2 tsp pepper
  • 1 sliced serrano pepper
  • 1 tsp rice wine vinegar
  • 1 tsp sesame seeds
  • 1⁄2 tsp salt

Cucumber Banchan Salad:

  • 1 shallot sliced
  • 3-4 cucumbers
  • 1 tsp vinegar
  • 2 tsp Sriracha
  • Black and white sesame seeds 1 tsp sesame oil
  • 5 spice (1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp chile flakes) 
  • 1⁄2 tsp sugar Furikake

Pesto Sauce:

  • 1/3 cup Pine nuts 1⁄4 cup fresh basil 1⁄2 cup parsley
  • 1⁄2 cup cilantro
  • 4 cloves garlic
  • 1 juice of lemon
  • 1 tsp lemon zest
  • 1/4 cup oil
  • 1/4 cup pecorino or Romano cheese
  • salt and pepper to taste

Tzatziki Sauce:

  • 1⁄3 cup chopped dill
  • 1⁄3 cup mint
  • 2 cloves garlic
  • 200g greek yogurt
  • 2 juice of lemons 
  • Salt and pepper to taste
  • 2 cucumbers

Hummus - store bought

Rice - package instructions


  1. Start to marinate your rack of lamb with the spices and sauces listed. Make sure you get it all throughout the rack of lamb and lather it on. Set aside in the fridge.

  2. While that’s marinating, make your pesto to drizzle on top of the lamb, slice and mix your cucumber salad and make your tzatziki.

  3. For the tzatziki make sure that you dice your cucumbers really thin, you can even use a cheese grater, but if you want some bite of texture, just cut really thinly. Mix your dill, mint,garlic, yogurt, lemon, salt, pepper and cucumber together and set aside.

  4. Start to make your lamb! Preheat your oven to 400 degrees and heat a cast iron with a little bit of olive oil on medium-high heat and let get HOT! Once hot, place your rack of lamb and let sear on both sides, around 4-5 minutes on each side.

  5. Once the lamb is seared, place in the oven for 10-15 minutes until cooked to a medium rare.

    *If you like it more cooked through, leave it in for another 5 minutes. After its cooked, let it sit for about 5-10 minutes.

  6. Start to slice your rack of lamb off the bone to make “chops”, top with pesto and serve alongside your cucumber salad, tzatziki, some store bought hummus, fluffed white rice, and your favorite simple salad!

Korean Lamb Chops_-2.jpg

Salt's Cure

IMG_4396Located in West Hollywood, Salt’s Cure is mixing only local ingredients to create some fabulous dishes! Never frozen, always fresh, this always-changing menu is fantastic. Their ingredients are only from California. They use animals directly from the farmers in California and their fish caught fresh in the Pacific Ocean. Salt’s Cure is located in West Hollywood in a little hole in the wall with limited spaces. I’ve found that the small spots I’ve eaten at, are the best and most exciting. The menu is constantly changing and is posted on the chalkboard on the wall. Water in given in a mason jar, which is always the cutest idea, and the kitchen is right in the same room. It feels so comfortable and home-like because it is so cozy and small. With the kitchen right there, you can just smell everything cooking. Salt's Cure is definitely an amazing, fresh and cute restaurant!IMG_4399To start off we got some appetizers. We got a Rock Crab Baratheon Salad that had radishes in a creamy green sauce. The crab was perfect and tasted great. We also got a pretzel and pickled spread plate. This had a fresh, delicious pretzel with grained mustard. And then came a bunch of delicious pickled goods. A few types were pickled tomatoes and red onions, as well as a variation of pickles. The pickled tomatoes were amazing and since it is now the season for tomatoes, they were absolutely amazing, with a nice crunch and sour feel from the pickle. One can taste how local these vegetables are and this was one of my favorite spreads! Another appetizer we got was lannister lamb sausage with fava beans with a puree. The lamb sausage came hot and was delicious. It is all house made and no meat is ever frozen, it is all fresh ingredients, which is why the menu changes so frequently. The green beans paired perfectly and the sauce that went with it gave the sausage a nice unity of flavors. To balance this out, I tried the avocado and citrus salad. A place called Sonoma Wine Garden had my favorite avocado and grapefruit salad with a citrus lemon sauce, but now this is my favorite one. It is rather sad that when you love a dish at Salts Cure you may not be able to have it again from this particular restaurant. But I see a beauty in this because it allows you to fully appreciate and enjoy the once-in-a-lifetime meal. This salad was refreshing with perfectly ripe avocados and juicy grapefruit. The greens with the salad were fresh and crunchy and the dressing tied it all together.

Now on to the entrees. I tried the durac pork chop with a sweet apricot purée, and the chicken with rice and the wine pot roast. This was my first pork chop and it was delicious! It was cooked to perfection with a little red inside, not too medium rare. The sweetness of the puree allowed explosions of flavor. This was definitely one of the best meals of the night, even though it was so simple. When meat is done and cooked to perfection, other dishes are hard to outdo it!

The chicken dish was moist, and contained a lot of flavors on the outside of the chicken. The spices peaked through providing the chicken to be absolutely perfect. The curried rice and sauce that came with it was a thick, chicken broth taste and delicious bite! It paired really perfect with the chicken as well. The third entrée that had a bundle of flavors was the wine pot roast. Anything braised with wine is always a winner for me. The roast melted in my mouth and cut so smooth on my fork. It was paired with potatoes, carrots and onions. The wine sauce in the roast was delicious.

Dessert time. We tried a cocoa and date pudding, a pot de crème and a grapefruit pie. All of these deserts were great! The grapefruit pie was extremely different, it was a little sweet and little sour and a little too bright, it wasn’t my favorite, but definitely refreshing. The date and cocoa pudding was delicious as well! However, it was a little too bitter and sour for my tongue when I had the pot de crème next to me, which was absolutely delicious. This was my favorite dessert. There was a crunchy and thick texture when you cut into the pudding that left my taste feeling amazing.


I really enjoyed all the food I tried at this place and look forward to coming here again and being surprised by a new menu! One can tell that love was put in these meals and the components that come within the meal really show for themselves.



  • Lamb Sausage
  • Pretzel Spread
  • Grapefruit and Avocado Salad
  • Pot De Creme