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4 lamb ribs (use any part of the lamb you prefer)
2 tbsp keith Lorren seasoned sea salt
2 tbsp keith Lorren Ethiopian berbere seasoning
3 tbsp oil for searing
Season the lamb with the above spices and allow to marinate 2hrs to up to over night
I’m a heated skillet with the oil sear the lamb on on both sides until desired doneness
I cooked mines 5 minutes per side

3 large garlic cloves crushed
5 fresh thyme sprigs
2 tsp keith Lorren Ethiopian berbere spice
3/4 cup heavy cream
2 tbsp butter
Salt and pepper to taste
 In a pot combine all the above except the butter salt and pepper
Bring to a simmer 5 minutes until thickened
Remove from the heat and season with salt and pepper and butter
Mix until butter melts