Lamb Around The World with Chef Paul Brown
Thu, Apr 09
|Sun Valley Culinary Institute
From North Africa to China, lamb takes center stage in some of the world’s most vibrant cuisines. Join Chef Paul Brown as he explores bold global flavors—from harissa-spiced sausage rolls to cumin-scented Sichuan stir-fry—showing how humble cuts of lamb can become unforgettable dishes.
Time & Location
Apr 09, 2026, 6:00 PM – 8:00 PM
Sun Valley Culinary Institute, 211 N Main St, Ketchum, ID 83340, USA
About the event
In America we view lamb as a rare choice, a specific preference for just a few people. Rack of lamb with mint, or leg of lamb with mint, and so on. Meanwhile, the rest of the world has been eating lamb for many centuries, using ingredients and recipes that make lamb an unbelievably delicious choice. Today we will experience several different approaches to lamb, using the inexpensive cuts (which happen to be the best!).
MENU
North African lamb & harissa sausage rolls (lamb in a blanket)
Mexican lamb barbacoa tacos
Indian Ground lamb pulao
Sichuan Chinese cumin-spiced lamb stir fry with quick pickles and crispy potatoes
Yogurt panna cotta with honey glazed apricots
Tickets
Lamb Around The World
Lamb Demonstration Cooking Class with Chef Paul Brown
$135.00
+$10.80 Tax
+$3.65 ticket service fee
Total
$0.00