Prime Rib & Lamb Class

Cultivate holiday warmth with these jaw-dropping dishes

It’s pretty much impossible to ward off holiday cheer when you carry a beautiful, steaming cut of meat into the dining room and set it proudly on the table. When that cut is a perfectly grilled leg of lamb or prime rib? So much the prouder.

Such cuts are expensive, however, and the last thing you want to do on a special occasion is mess up the spendy star of the show. Well, worry no longer. With our techniques in hand, you’ll never again have to fear charred outsides and raw insides. You’ll see first-hand how to prepare impeccably cooked prime rib and leg of lamb, so you’ll never again have to wonder how to achieve that juicy, melting effect. How about we throw reverse-seared prime rib and lamb lollipops into the mix?

So forget about your intimidation and come learn the tricks needed to turn a ho-hum meal into a veritable festival!

On the Menu (subject to change):

• Reverse-seared Prime Rib (smoke-roasted, then seared)
• Front seared Prime Rib (seared, then roasted)
• Grilled Red Eye Lamb Lollipops