13 May2009


We often overlook lamb as a choice for a casual dinner with friends. Lamb isn’t a huge favorite among Filipinos, but our family likes it a LOT. What others associate as a gamey, grassy, strong flavor, we consider unique and delicious. For my parents generation, lamb conjured up bad memories of the war, when they HAD to eat goat and in some cases lamb because no other meat was available. Considering that many pinoys today enjoy goat, and generations ago some ate deer and wild boar which all had a gamey flavor, it is a bit surprising to me that lamb isn’t more popular here. We were at one of the fancier food shops in the metropolis last week and noticed a very nice young leg of lamb from New Zealand for a rather reasonable PHP900 or so. This would easily feed 6-8 hungry diners and we decided to buy a leg for dinner the following evening, when a few neighbors and friends were coming over. Far cheaper than beef, and a welcome change from chicken or pork…


Defrost the leg of lamb (if frozen) in the fridge overnight. Make small slits into the leg and insert whole or half cloves of garlic all over the leg. Add some chopped fresh rosemary and thyme. Salt and pepper liberally and add some olive oil, orange zest and some orange juice and let this marinate in the fridge for a few hours. You may add some white wine if you like. The simplest version might include just the garlic, salt, pepper and olive oil. Then stick this in a hot oven (425F) for some 20 minutes before lowering the heat to 325F for another 40+ minutes, depending on the size of the leg. Let the roast rest for some 10-15 minutes before carving it. We like our lamb quite pink…


For this lamb dinner, we put out a mint jelly, purchased at the grocery and requested by some of our guests. And I made a vinegary mint sauce from lots and lots of fresh mint, some white wine vinegar, salt, pepper and a touch of sugar blitzed briefly in a mini food processor. I prefer more acid than sugar in my sauce for lamb and this easy mint sauce was a real hit. There is nothing like fresh herbs and the green color of the sauce was fantastic! We served this with some roasted potatoes and a green salad on the side.


For dessert, our neighbors brought a homemade pavlova which they assembled at the last minute for our dessert. Some lemon curd was placed in a large meringue shell, topped with lots of fresh blueberries and a sprinkling of powdered sugar finished off the wonderful dessert. A perfect ending to a easy, casual and delicious weekday dinner with friends. And the average cost of the main meal? Less than the price of a fancy appetizer at a good Manila restaurant! :)



  1. Apicio says:

    The resistance to eating lamb, I think, is not as much against its reputed barnyard flavour more than the petty imagery it conjures (though no such association is apparently linked to dogmeat among its aficionados). I find the flavor of lamb the mildest among all the flesh food I cook or order and you will discover that New Zealand lamb is a byword even in Brazil and the Rio Plata region where not ordering beef can elicit sideways glances from service staff and neighboring tables though once I was served excellent lamb chops that the maitre d‘ informed me was from Patagonia. My imagination of course immediately ran wild on hearing this, scattered herds of them meekly grazing on tufts of basil such as what Pigafetta reported the ship’s crew found there on their way to Cebu.

    And yes, mint jelly is as essential accompaniment to lamb as white beans and gremolata. One of the first arcane food items I looked up for its Portuguese equivalent, gelea de ortelão. I found out quickly too that if they do not have mint jelly and if you insist, the kitchen can whip up for you a mint spiked chimichurri.

    May 13, 2009 | 9:10 pm


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  3. lee says:

    i love, love lamb!!

    May 13, 2009 | 9:13 pm

  4. Vennis Jean says:

    Love lamb….though sad to say since i came here in cebu I wasn’t able to see lamb on the grocery (haven’t checked the meat shops yet), but when I was in Tagum (Davao del Norte) my family is able to buy different cuts of lamb from the mall grocery where there is Monterey meat products. We love to roast lamb as well as make it into caldereta like we do for goat meat(don’t know why but the lamb meat cost lesser than goat)…love rack of ribs seasoned and just oven roasted….

    May 13, 2009 | 9:23 pm

  5. Fredo says:

    I love lamb, especially with L&P sauce. I worked for 6 months on a ship that traveled international waters, 80% of the crew was Filipino. The Pinoy crew would not touch it, one time the chief cook served lamb chops, only the Indians and the Poles ate it. The chief also cooked a dish in which the lamb and cabbage are placed in boiling water that had just salt and pepper in it, but the name escapes me.

    May 13, 2009 | 9:40 pm

  6. Tok Espino says:

    MM: im beggining to love the Lamb here in Saudi, kasi nga walang baboy dito. Thanks for the post MM!

    May 13, 2009 | 9:45 pm

  7. Gener says:

    The most preferable lamb are those eating natural grass and they are actually more expensive but ofcourse, the meat taste is different, australian lamb were cheaper compare to other lamb raising countries since most of the lamb from australia are raised in the barn if not those for sell were scraps from yarn shedding and food they fed were doctored and not natural that reflects a lot on its meat!I may say that the most lamb consumed country are in the middle eastern countries..the most prefered lamb is the SYRIAN LAMB(Carrouf al surri)but probably the most expensive at whooping US$30 per kilo! and that price has never distracted the consumers taste. but sometimes availability is difficult prompting me to buy the australian lamb as an alternative and way cheap at US$4.50 per kilo! Lamb is the most popular meat in the middle eastern countries to north africa(morocco,tunisia,algeria,libya) due to its cultural and religous connections.For the arabs they cook the lamb as a whole and put on the giant silver plates with rice,nuts and spices if not they simply made it into CAPSA or MAKHBOUS. In north africa,its the main portion of their “Coush coush” and some were granulated and mixed to their SHORBAH or HARERAH (sorry but i dont know their english names)In arab they called it “carrouf” in morocco they called it “haoulih” in tunisia they called it “arruf” and we called it tupa or carnero!

    May 13, 2009 | 10:22 pm

  8. Carlotta Velasco says:

    mmm… best pavlova tasted was at Bob’s Cafe in Bacolod…

    May 13, 2009 | 10:55 pm

  9. Pam says:

    Does Rustan’s still sell those buy 1 take 1 packs of lamb chops? My mom used to buy these and she would just fry it. Yum yum.

    May 13, 2009 | 10:59 pm

  10. chrisb says:

    That looks great, I love lamb. Most people associate Lamb with gamy taste and smell. But I suspect that most dishes labeled as lamb especially in mid eastern restaurants are actually mutton, hence the perception that lamb is ma-ango.

    May 13, 2009 | 11:09 pm

  11. betty q. says:

    OHHHH….spit roasted lamb on your barbecue is the way to go, MM!!!!

    May 13, 2009 | 11:51 pm

  12. Apicio says:

    This is one dessert we should be making more often since we have so much egg white left over from making leche flan. I first made it from a recipe published in the NYT Sunday Magazine of December 21, 2080 (looking at my clipping right now) requiring any combination of tropical fruits although their picture showed the rather seasonal colours of kiwi and strawberries. Just looking at your picture triggers Pavlovian reflex here, what with those large blueberries on top. Adding slices of poached pears will make it doubly drooly. I have always steeped the fruit first in any cheap suitably flavored liqueur such as Triple Sec while awaiting assembly so I bet blueberry and pears would be real nice doused with creme de cassis and poire william.

    May 14, 2009 | 12:26 am

  13. Jun b says:

    My wife, mother-in law doesn’t eat lamb but for me whenever I have a chance I will order a lamb. Be it either Indian sytle, Malay or western style. I guess it is the smell and the taste that put off most of the pinoy as well as the saying that you will smell like a goat/lamb when you perspire :)

    May 14, 2009 | 12:28 am

  14. Maria Clara says:

    Up to this time, I do not have a developed taste for lamb and goat cheese. I tried so many times prepared from a reputable resto and cannot tolerate the taste. To me the gamey taste is always there whether it is leg of lamb or lamb chop. Overtime I developed a good visual sense and can easy tell lamb and goat cheese at a buffet/dinner table.

    May 14, 2009 | 12:36 am

  15. betty q. says:

    Apicio…you have leftover eggwhites?!?…make dacquiose (sans rival wafers) with it. Then still with the eggwhites, make Buttercream using Italian Meringue as the base….less cholesterol …so you don’t feel guilty if you eat more of it [Sans Rival] than you should. I usually add half the amount of the butter with Browned Butter.

    Another good old fashioned standby…angel food cake served with lemon curd and marinated strawberries or fruit compote…it is a SPRING-EY DESSERT!

    Here is a tip for nice fluffy angel food cake that is sooooo high!…when you fold in your flour into the merigue….haven’t you noticed, guys that sometimes it turns runny and your meringue somehow seems it is deflating? …..esp. with chocolate angelfood cake? OK..hubby has to use the computer. …I will continue this once he heads out for the office!

    May 14, 2009 | 12:48 am

  16. NYCMama says:

    The secret to the yummy leg of lamb my husband makes is……patis! Sounds like sacrilege, BUT it truly is masarap. He mixes it with white wine to make the marinade. Will see if he will share his recipe. But I trust that most MM readers will be able to make up their own if they dare to try patis. I don’t think my husband has measurements of anything he uses at all.

    May 14, 2009 | 12:51 am

  17. Lorraine says:

    Growing up in England, my mom made us Sinigang na Lamb Chops all the time. With red radishes and lots of broccoli, it’s still my number one comfort food.

    May 14, 2009 | 12:54 am

  18. Maria Clara says:

    Junb: I believe it is an old saying or old wife’s tale if you eat lamb/goat you perspire like one. My coworkers here I have seen them with my two eyes and my own personal experience. They have grilled lamb chop or leg of lamb for lunch when we go out at night like bowling or dancing with lamb kabobs for dinner – they sweat like hell but no body odor coming from them (males and females). I believe it all defends on one’s personal hygiene.

    BettyQ: I am awaiting the guts of your tips in making good angel cake. Thanks again.

    May 14, 2009 | 2:57 am

  19. brownedgnat says:

    Love lamb. MM–can you tell me which “fancier food shop” you bought this from? The only place I can get decent lamb when I visit PI is Santis. Thanks!

    May 14, 2009 | 3:33 am

  20. Diwata08 says:

    Lamb and Pavlova… definitely an Australian meal!!! Love pavlova with passion fruit nectar.

    May 14, 2009 | 3:52 am

  21. Vicky Go says:

    I much prefer tiny lambchops, peppered & blackened outside but slightly underdone inside! Great w mint jelly! A Greek nanny I knew, used to cook a leg of lamb; she’d poke holes all over & stick a clove of garlic in each hole. Then she pan braised it w Greek seasoning in Greek clarified butter & then brown it (or is it brown & then braise?) Delicious!

    May 14, 2009 | 3:56 am

  22. Maria Clara says:

    Junb: I meant: “It all depends on one’s personal hygiene.”

    May 14, 2009 | 4:05 am

  23. Diwata08 says:

    By the way, passion fruit nectar is sometimes available at the PONDAROSA LEISURE FARM Clubhouse. You’ll find the latter on the right side, midway uphill going to Tagaytay when you exit SLEX through Sta. Rosa, Laguna.

    May 14, 2009 | 5:02 am

  24. betty q. says:

    Just for you Maria Clara…I asked him to use his own lap top. Anyway…whip your meringue just like when you are making chiffon cake. Then, sift the flour over the meringue about a third of it only. Then you can keep on folding even I have done it like STIR. The consistency will be that of whipping cream or pancake batter….same applies to when you are making chocolate angelfood cake! Not to worry at all. It will come together.I know so many eyes out there will pop out once they see this. Then add another third…and keep onfolding like your chiffon cake. By now it is starting to look fluffy… The thing to remember is sifting the flour over the meringue and then fold. But do it it thirds. The last third of the meringue is when you gently fold it like you are making chiffon cake. It will be nice and fluffy. and not deflate at all.

    May 14, 2009 | 5:24 am

  25. peanut says:

    Aussie dinner complete with pavlova!The Aussies have claimed the pavlova even though it’s a Kiwi concoction.

    May 14, 2009 | 5:41 am

  26. Lilibeth says:

    I was so surprised when I saw the topic for today – roast leg of lamb. My husband and I just thought of making roast leg of lamb this weekend since it is on sale for US$3.99/lb (boneless). Actually, we did one about 3 weeks ago and we did the exact same recipe you have, marketman.

    May 14, 2009 | 6:07 am

  27. Ging says:

    Vennis Jean, there are lots of lamb available in Cebu. Check out the freezers of Rustan’s supermarkets, gaisano metro ayala, gaisano country mall (although any kind of produce from this supermarket is suspect because of poor handling by their merchandisers), robinson’s foodarama. both local and imported lamb cuts are available.

    Ps. Unknown to plenty, there are several farms in Cebu raising sheep and ostriches for meat. And goats for meat, milk and cheese. They are available locally if one just looks more closely.

    May 14, 2009 | 6:10 am

  28. Ging says:

    Ps goat meat costs more than lamb (locally produced) because only 40% of edible meat can be collected after slaughtering a goat. 60% of the carcass is hooves, skin, offals. Iit costs more to produce 1 kg of goat meat than 1 kg of lamb.

    May 14, 2009 | 6:17 am

  29. Maria Clara says:

    BettyQ: Thanks much for your tips. The sifting and adding the flour in increments of one-third in beaten eggwhites is indeed a revelation to me. You are my guru and mentor.

    May 14, 2009 | 6:29 am

  30. Lilibeth says:

    Since some have mentioned about left-over egg whites, I thought I’d share my recent experiment and get some help too. Does anyone here know how to make a perfect french macaron – I mean with “feet” and nicely puffed? I just embarked on a macaron experiment with my left-over egg whites after making marketman’s ensaimada. I love macarons and its exquisite taste but it’s costly to buy that often so I thought of doing it myself. I followed the recipe exactly but my macarons did not have “feet” and it was puffed when I took it out of the oven but flattened out when it cooled (like a baloon that lost air). It also stuck to the parchment paper and I even ruined some trying to peel it off. The taste was superb though! Delish! Tasted just like the ones you buy from a french bakery. I filled it with my favorite rose buttercream and also vanilla buttercream. I used the Italian Meringue Buttercream recipe of Warren Brown of Cakelove. I also made chocolate ganache but ran out of macarons since some of it were ripped off. I would like to try again until I can perfect it. Can anyone please help me? Ever embarked on a macaron experiment, marketman? Does anyone know where I can buy violet flavoring (is that what is used in violet macaron or is it some kind of water like the rose water I used) here in the California because I like macarons with violet buttercream too. Thanks in advance for your help.

    May 14, 2009 | 7:04 am

  31. Maria Clara says:

    Lilibeth: Go to this site https://tartelette.blogspot.com/ and search macaron. I have been very successful with her guidelines. In summary, she suggested using 24 hour aged eggwhites by leaving them out in a room temperature countertop. Copy everything you want from her site. You never know until the site will be up and running.

    May 14, 2009 | 7:19 am

  32. Maria says:

    I love grilled lamb backstrap and lamb rib chops. Season with salt and pepper and a squeeze of lemon. I love it still very pink inside. I haven’t tasted NZ lamb but Aussie lamb is also good, no smell.
    I have an aunt who fries her lamb chops in butter until the fat strips are crunchy.

    May 14, 2009 | 7:34 am

  33. marissewalangkaparis says:

    I’ve never developed a taste for lamb. Even when I see it on sale,I don’t mind it. I have tried it many times. Of course I like it with mint jelly but like Maria Clara,it has not appealed to my gustatory senses.
    Now that you’ve featured it,when I see some good ones I will try it.I will have a good recipe on standby just in case it becomes available . I’ve seen some at Shopwise several times (and on sale at that).If I get one—to the kitchen!!! Good morning everyone!!

    May 14, 2009 | 8:20 am

  34. betty q. says:

    Lilibeth: If Pierre Hermes happens to give classes in your part of the globe, go attend one of his macaron classes. It is worth going to one of his classes. If only he would give classes here in Vancouver, I would be the very first one to call and register! Next best thing , go buy one of his cookbooks. The next, next best thing….go to Maria Clara’s recommneded site….there are also quite a number of sites on the web that gives you a step by step instruction. However, I would much prefer to read a blog that gives me their hits and misses in detail much like MM’s blog!,,,no offense, MM!

    May 14, 2009 | 8:22 am

  35. betty q. says:

    My apologies, Lilibeth….I meant Pierre Herme (not Hermes…the purse that costs an arm and a leg!)

    May 14, 2009 | 8:27 am

  36. Apicio says:

    In addition to MC’s link which has spectacular photography, here is another blog that translates into English Pierre Hermé’s recipe from his Macaron book. The fellow claims it is not as tough to execute as its reputation implies. This seems to be the hard to attain holy grail among bakers and tales of grief trying to perfect it abound in the internet specially at e-gullet. My lingering suspicion is that it is a grade 8 or 9 piano piece that a lot of dreamers who have not even started taking piano lessons are trying to chopstick their way on the keyboard.


    May 14, 2009 | 8:59 am

  37. Lilibeth says:

    Maria Clara: Thanks. I just visited the site you suggested (and copied the guidelines even other dessert recipes) and also found a link to this site https://www.dessertsmag.com/desserts-magazine/issue2/#/38/ there which is very helpful as it gives a more thorough step by step guide. Now I think I understand it more. Maybe I should have studied the process more and not quickly jumped into it. I was over-confident thinking I have made perfect sans rival many times but my goodness, now I understand why macarons are very expensive – making it involves a very tricky procedure and just a little mistake can ruin the whole thing. I did age my egg whites in the fridge for several days and I think my mistake was overmixing it. I am so challenged by this macaron thing that I feel I’m obsessed with it. I will try again maybe this weekend and hope and pray that I get to see those glorious “feet” and lovely dome in my macarons. I was just wondering, were you successful in the first try?

    May 14, 2009 | 9:01 am

  38. Lilibeth says:

    Betty Q: Thanks. I will surely attend a class by Pierre Herme if ever he has one here in Los Angeles, but of course, that is if I have not been successful yet. Hermes…that is my cologne…love the scent! I did go to a number of sites and even checked out Syrup and Tang’s site so I really thought I had enough knowledge but still I failed. In the Syrup and Tang site though, Duncan said the italian meringue is more stable than the french meringue and thus make a more successful macaron. I did the french meringue so maybe I’ll try the italian meringue next time.

    May 14, 2009 | 9:13 am

  39. Lilibeth says:

    You’re right Betty Q. I prefer Marketman’s blog too because of the detailed hits and misses. How about a macaron experiment, Marketman?

    May 14, 2009 | 9:15 am

  40. dragon says:

    Since moving to Melbourne almost a year ago, and having discovered the variety available to me (now), I serve lamb about once a week. Lately, I have been roasting lamb this way: prep the lamb like MM does–garlic, rosemary, s&p–no need to marinate. Roast (indirect heat) it on the Weber with smoked wood (chicory, etc.–one kind at a time only!). Halfway, I start basting it with home made apricot jam glaze every 10 minutes or so. Roast as long as you would want to have it done (med rare/pinkish for me). No need for mint jelly. Serve with roasted veggies smothered with EVOO, rosemary.

    I began doing the apricot glaze as I ended up having to make apricot jam during the season when we had tons of it. With 8 pints of jam, what does one do with it other than jam and bread and using it for baking with fondant (which I don’t do)…

    May 14, 2009 | 9:25 am

  41. Lilibeth says:

    Apicio: Thanks for that link. I love white chocolate and anything with vanilla. I’ve noticed that Pierre Herme uses the italian meringue method so maybe that might be the answer to the elusive feet and dome of the macaron.

    May 14, 2009 | 9:27 am

  42. betty q. says:

    Lilibeth…maybe you should just scale the recipe in half or thirds. Usually when I am experimenting, I have even as much as five recipes in front of me scaled down to a third…taking down notes for each one….this one works and that one is a hit or a keeper….

    May 14, 2009 | 9:48 am

  43. Marketman says:

    Hahaha. Don’t get me started on macarons… it’s one of those things I have given up on in the Philippines. Bad egg whites, too humid weather, incompetent baker, odd sugar… you name it, I have the excuses, so I buy it at Bizu or elsewhere instead, despite their being just 70% of the best you can find in Paris. At Laduree on the Champs-elysees once, The Kid, Mrs. MM and I walked into the fabulous shop and bought one of EACH and EVERY flavor of macarons on display, some 20 or more pieces that they wrapped up in this beautiful container and box and bag and back out on the avenue, we found a bench, opened the box, and proceeded to taste and eat EVERY SINGLE one of those macarons before continuing on our walk… :) It was wonderful. For merienda, we had the massive chocolate macarons at La Maison du Chocolat. Some folks opt for luxurious suites in fabulous hotels, we’ll take a daily dose of serious Parisian chocolate and pastry any day… :)

    May 14, 2009 | 9:54 am

  44. apester says:

    my family loves lamb and my brother and sister-in-law prepare it whenever they see a good hunk of lamb for sale. rustan’s has a fairly regular supply for a quick everyday fix.

    thanks for the vinegary mint sauce recipe :) i love mint sauce but a lot of the same does get tedious – this sounds like a great way to jazz things up

    May 14, 2009 | 9:55 am

  45. Marketman says:

    brownedgnat, Terry’s delicatessen had these legs of lamb last week at PHP900 or so per piece… Rustan’s sometimes has lamb as well.

    May 14, 2009 | 9:59 am

  46. Maria Clara says:

    Lilibeth: Visiting the site of Tartellete one can tell the woman was born with a macarons in her hands. I very much appreciate her for sharing and unraveling the secrets of making them. Other things I can tell which I learned from her too once piped leave the macarons on the countertop for a good 45 minutes before sticking them in a preheated oven. I guess this window of parked time for the macarons is an opportunity for them to develop their charming and characteristic feet. My mixer is 5 quart and can only do double with her recipe she usually used. So I doubled her recipe that it is. You cannot triple it at one time the meringue will go flat. I do not make sans rival anymore as my family likes the macaron better without any filling. Another tip, I can share with you is when you pipe, ensure it is 45 degrees and you start squeezing the piping bag and release it and pipe another one. If there is a pointed tip just smooth it out with your finger tip. Ensure your finger tip is completely dry though before doing so. If after baking the macarons get stuck in the parchment paper or silpat, pour room temperature water underneath the paper which I equate like creating a moisture environment for the macarons and they will release themselves (easy peel off) ensuring no water will seep through the macarons. I assume you are well aware of the basic eggwhites handling absolutely no water contamination even a single drop of water.

    May 14, 2009 | 10:01 am

  47. betty q. says:

    A few pointers, Lilibeth after reading Apicio’s comment and recommended site….when he said “pour the syrup into the eggwhites”, I would pour in thin stream ….50 degrees you know it has reached the right temp. when you dab a bit on your upper lip…it should feel just feel right..not warm or cold! That is my TEMP. INDEX FOR ITALIAN MERINGUE. Then folding the meringue INTO the almond flour mixture….fold it in thirds! Trust me on this one. …that is why his top is not as smooth as a baby’s bum! …the first third, you can even gently stir the mixture….like I mentioned up above for angelfood cakes…just so the almond flour is not lumpy!….mixture is smooth!!!!!Then fold in snother third….then the last third!

    MM….whatever happened to OBSESSIVE COMPULSIVE COOKS/BAKER that we are? …..who wouldn’t stop at nothing to get it right?!?

    May 14, 2009 | 10:10 am

  48. Maria Clara says:

    BettyQ: Try any of Tartellete’s macaron recipes – I tried quite a few of them and they were all success. No need to use Italian meringue method. Just follow her recipe. She has a lot of macaron recipes though. I tried and tested her recipes and very pleased and happy. You can try her full recipe no need to cut it in half. Most of her recipes call for 3 eggwhites.

    May 14, 2009 | 10:24 am

  49. Lilibeth says:

    Maria Clara and Betty Q: Thank you so much for all your tips. I will cut and paste all the tips and review everything over and over again before I try again. I really wanted to cry when my macarons did not develop the feet and flopped but when I filled it and bit into it, the taste made up for its ugly looks. It was a melt in your mouth kind of delicious taste. Macaron nirvana, I should say!

    Marketman: I’d love to go to Paris too someday and go on a macaron binge and I’ve heard Laduree makes one of the best macarons. I agree with Betty Q, I thought you were someone who won’t stop at anything to achieve perfection in cooking/baking. Or maybe you are not as obssessed as I am with macarons. I don’t know, maybe it’s just me, I want to prove to myself that I can do it.

    May 14, 2009 | 10:31 am

  50. Crissy says:

    I love suckling lamb chops, simply grilled with sides of grilled vegetables like spring onions, artichokes, zucchini, red peppers. Maybe a dipping sauce of herbed vinegar, romesco or aioli.
    Washed down with a Ribera white. I also love long braised lamb shanks in a wine sauce or a yogurt sauce. But for some reason, I can’t get into roast leg of lamb. It almost tastes like an entirely different animal. Strange.

    May 14, 2009 | 12:29 pm

  51. Tina says:

    Ha! As soon as i saw the leg of lamb, I thought of home, New Zealand. The pavlova does make it a quintessentially kiwi meal. I had to laugh at the Aussie comments though. I’ll agree to disagree about the origin of the pavlova. Ironically the best pavlova I’ve ever made was following a Nigella Lawson recipe. I’ve not tried lemon curd and blueberries, that’s a new twist.

    May 14, 2009 | 1:43 pm

  52. Connie C says:

    Try an accompaniment of roasted red peppers in sweetish, garlicky vinaigrette olive oil dressing, a must for me along with mint jelly when serving lamb. The flavors just complement each other in a wonderful yummmmm.

    May 14, 2009 | 2:03 pm

  53. quiapo says:

    Living in Australia, I have enjoyed lamb in so many ways, and certanly charcoal grilled leg of lamb or lamb chops are among the favourites, with Moroccan and Greek styles both delicious.
    In the north of Spain, the Navarrese cook lamb with garlic, lemon and parsley, known as cochifrito- it takes the dish to another dimension, with no trace of a gamey taste.
    The addition of lemon curd to the Pavlova is inspired.

    May 14, 2009 | 3:14 pm

  54. Lava Bien says:

    I’d take lamb (shoulders or chops) any day over any other meat (must be cooked the right way though).

    Jesus ate lamb (and tilapia), NEVER pork.

    I wonder if he ate the THE BEST LAMB EVER!! hehehehe

    May 14, 2009 | 6:00 pm

  55. denise says:

    my grandmom and great-grandmom would call it “maanggo” dont know the english translation, but they use it to refer to beef and sometimes to bread..and that’s what i also call that “lamby” taste i guess…

    i’ve tried tapang usa though :D

    good thing here in dubai maraming meat choices kung hindi mapipilitan ako kumain ng lamb

    May 14, 2009 | 7:06 pm

  56. corrine says:

    Eggs are really frustrating in recent years. The vendor in our market said that the growers may be scrimping on feeds. The eggs in our area mostly come from Batangas. I wonder if other people experience the same?

    May 14, 2009 | 9:41 pm

  57. shalimar says:

    I spotted a good olive oil on the left side of the photo ;-)
    Just bought a bottle few days ago.

    The left over lamb I will serve it with pita and tsatziki…

    May 15, 2009 | 12:41 am

  58. odie says:

    is it true that lamb is healthier than pork or beef?

    May 15, 2009 | 10:08 am

  59. Cecilia says:

    Lovely dinner! And very informative comments. I love lamb however way it’s done. My father used to get me lamb chops from Rustan’s in Cebu when I was growing up as a reward for being good.

    May 15, 2009 | 12:51 pm

  60. wilde says:

    i agree. most pinoys with limited taste don’t like lamb.

    May 15, 2009 | 1:16 pm

  61. dodi says:

    My most memorable lambmeat eating was with friends where we just rubbed the lambchops with salt and pepper, and barbecued it. Went down well with San Mig beer and great conversation. That was the first time and I have been wishing for more since then!

    May 15, 2009 | 2:56 pm

  62. RM says:

    For those of you interested in the desert here is the receipe used to make it: https://www.epicurious.com/recipes/food/views/Pavlova-with-Lemon-Curd-and-Berries-352320

    Only there is a small mistake in the receipe – where it says “1/3 fresh lemon juice” it should be “1/3 cup fresh lemon juice”.

    May 15, 2009 | 8:54 pm

  63. leah m says:

    lamb caldereta is also yummy…. kasi almost walang goat dito sa Belgium

    May 16, 2009 | 7:33 pm

  64. leah m says:

    and by the way, your lamb roast recipe is almost exactly the way I would do it here at home in antwerp (belgium), minus the orange zest (orange zest does not agree with my stomach).

    May 16, 2009 | 7:36 pm

  65. steff says:

    Where can I buy lamb here in manila…. grrrrr.. haven’t had lamb since I came back here in Philippines…

    Jul 2, 2010 | 7:46 pm

  66. Marketman says:

    steff, they sell lamb at all Santis delicatessens in Makati, Greenhills, Quezon City, etc. They all sell lamb at S&R Price in three or four locations. They have lamb at Terry’s selection and some of the better and bigger grocery chais also have lamb.

    Jul 2, 2010 | 8:29 pm


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