We found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination.
We found ourselves craving this sun-dried tomato butter, not just spreading it on lamb chops but also tossing it with orzo and smearing it onto slices of toast.
For a cook, discovering a new ingredient is like a painter discovering a new color. And that's the source of my fascination with what is labeled the "ethnic aisle" at the grocery store.
