Smoked American Lamb Khao Soi
When it comes to menuing lamb, high-end operators often default for chops, legs and similar expensive cuts, while lower-budget spots may offer ribs and ground lamb meatballs. But there are plenty of cuts in the middle that can be parlayed into appealing dishes. At The Honey Paw in Maine, chef Pisha-Duffly smokes whole lamb shoulder and braises it with Asian ingredients, including tamarind, lemongrass, turmeric and Thai bird chilies. The result is a melting pot with a profusion of flavors. The addition of coconut milk adds richness to the soup-stew mixture, which is served over noodles.
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