Barbecue University With Steven Raichlen

On The Lamb

Season 4, Episode 11 of 13

Lamb, so beloved elsewhere in the world, is underrepresented on American tables: Per capita consumption here is about 1 pound per year. Steven Raichlen's succulent Lamb on the Rod with mini sweet peppers could be the recipe that turns the statistical tide. Then it's double-digit thick and double-digit good Lamb Chops and Lamb Steaks served with a Parsley Onion relish and a tangy Feta Cheese Sauce. The Professor is on the lamb at BBQ U.

Previously Aired

Day
Time
Channel
8/1/2018
8 a.m.
8/1/2018
4 p.m.
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