{"id":62,"date":"2008-10-14T19:37:29","date_gmt":"2008-10-15T00:37:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=62"},"modified":"2008-10-19T23:11:10","modified_gmt":"2008-10-20T03:11:10","slug":"roast-lamb-platter%e5%ad%90%e7%be%8a%e8%82%89%e3%81%ae%e3%83%ad%e3%83%bc%e3%82%b9%e3%83%88%e3%81%a8%e3%83%ad%e3%83%bc%e3%82%b9%e3%83%88%e3%83%91%e3%83%97%e3%83%aa%e3%82%ab%e3%82%bd%e3%83%bc%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=62&lang=en","title":{"rendered":"Roasted Lamb Platter
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Roasted Lamb Platter<\/strong>
\nDinner October 12, 2008<\/em><\/p>\n

I was hungry for braised lamb. But I could not find lamb shank that would be perfect for braising. So I decided to make a roast using a lamb leg that I found at Costco. Terry made a sandwich with these lamb slices. I ate these as a salad with fresh tomatoes and onion. The dressing was made with mayonnaise, sour cream, lemon juice, lemon zest, roasted red pepper, green onion, sugar, salt, and pepper.<\/p>\n

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Roasted Lamb Platter Dinner October 12, 2008 I was hungry for braised lamb. But I could not find lamb shank that would be perfect for braising. So I decided to make a roast using a lamb leg that I found at Costco. Terry made a sandwich with these lamb slices. I ate these as a […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-62","post","type-post","status-publish","format-standard","hentry","category-lamb"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/62","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=62"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/62\/revisions"}],"predecessor-version":[{"id":259,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/62\/revisions\/259"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=62"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=62"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=62"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}