Code Delicious With Dr. Mike

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss Dr. Mike's latest adaptation for Culinary CPR: Viking Style Lamb Breast with Pickled Cabbage and Arame, Turnip Purée and Seasonal Vegetables (Adapted from “Pickled Kale Lamb” by Daniel Serra and Hanna Tunberg; An Early Meal: A Viking Age Cookbook and Odyssey; reprinted with permission) Ingredients:  For the Lamb: 1 Lamb Breast 1 Tbsp ground cumin 2 Tbsp Dijon mustard 2 tsp. ground coriander 6-8 ounces sauerkraut (I used a live culture mix of sauerkraut and arame) Salt & freshly ground black pepper 1-2 cups of mead (or use white wine with 1Tbsp honey for each cup) 1-2 cups of chicken broth 1 bouquet garni (thyme, parsley, oregano) For the Turnip Purée: 1 pound of peeled turnips, quartered Reserved cooking liquid Seasonal Greens: 12 ounces of mixed seasonal greens ¼ cup garlic scapes or 2 cloves, finely minced 2 Tbsp butter Directions:  For the Lamb: Lay the breast cap side