Moroccan Spiced Rack of Lamb with Spinach Chard Saag, Honeyed Gingered Carrots and Saffron Rice

ID : 13094   
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ClassGraphic Inspired by the exotic spices and seasonings of the Middle East and India, this colorful, flavorful and spicy dish is perfect for a crisp fall or winter day. We'll be pan searing the lamb to seal in the juices and pair it with the comfort foods of spinach chard saag and buttery saffron rice. The honeyed ginger carrots will add a little sweetness and crunch to satisfy all of your senses. Join us for this super yummy and stimulating culinary experience! A $35 materials fee is payable to the instructor.

Class Details

1 Sessions
Weekly - Sat

Platt Middle

Raven Muehlgay 



Materials Cost:


Registration Closes On
Saturday, October 14, 2017 @ 11:59 PM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
10/14/2017 - 10/14/2017 Weekly - Sat 10:00 AM - 1:30 PM Boulder, Platt Middle  Map, Room: Food lab 501 Raven Muehlgay