Spring Meats: Rabbit & Lamb

ID : 14976   
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CourseGraphic - Braised Rabbit with Mustard and Fennel
- Morroccan-spiced Lamb Burger on Cinnamon Stick with Yoghurt Sauce
- Herb-crusted Lamb Rack with Ratatouille 

Spring has sprung and what better way to celebrate than to learn to expertly prepare the season's bounty? Rabbit is getting a lot of attention right now due to it's sustainability (& low-fat deliciousness!), and lamb is of course the reigning champion of the springtime. Chef Lars Liebisch will be here show you the ins and outs of two proteins that can sometimes challenge cooks. You'll get hands-on making these incredible dishes with one of Boston's masters. 

Class Details

1 Sessions
Tue

Location
BCAE

Instructor
Lars Liebisch 

Tuition: 

$65.00

Member Cost:

 $55.00

Materials Cost:

 $20.00


Registration Closes On
Tuesday, April 25, 2017 @ 11:59 PM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
4/25/2017 Tue 6:00 PM - 9:00 PM Boston, BCAE  Map Lars Liebisch