As I always do, it was strictly according to Julia Child's recipe as found in The Way To Cook. Always turns out delicious. Love the Dijon mustard and breadcrumb based coating that's baked on top.
This is an end cut, which is only slightly rosy. Towards the center is more on the rare side.
Conrad is a purist, I lean on his side, little rub of oil and salt and pepper to taste is all a good cut of any kind of meat needs. To many spices and herbs tend to mask what you sat down to eat. I like lamb and that's what I want to savor, not a science project of mixed herbs and spice rubs.
Conrad is a purist, I lean on his side, little rub of oil and salt and pepper to taste is all a good cut of any kind of meat needs. To many spices and herbs tend to mask what you sat down to eat. I like lamb and that's what I want to savor, not a science project of mixed herbs and spice rubs.
Herbs and spices enhance flavors. If they hide them, you've used too much.
As I always do, it was strictly according to Julia Child's recipe as found in The Way To Cook. Always turns out delicious. Love the Dijon mustard and breadcrumb based coating that's baked on top.
This is an end cut, which is only slightly rosy. Towards the center is more on the rare side.
TRH That makes my mouth water even looking at it over the interweb!
To me I get a bit of "tackiness" mouth feel from lamb fat, but the proper application of garlic and it is gone.
LOVE me some lamb and the wife will NOT touch it.
Dagnabit!
My mom said she was horrified at the idea of cooking and eating lamb when she first married my dad back in the 1950s. She was raised in the South where, at least at that time, lamb wasn't thought of as something to eat, she told me. She had to start cooking and eating it, though, since it was one of my dad's favorite meats. She quickly learned to love it, too.
I'm about ready, when the weather clears, to drive up to Mr Conrad's place to get a lamb for the freezer and make him a bit more wealthy.
Well, sort of, as I hear that farmin' gig is really a long term investment in being dirt rich and cash poor.
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
Yes, I do that, too. Make a sauce out of the juices by adding red wine and broth, scrape, reduce, then add butter, stir, and pour over chops on the plate.
Most every grocery store around me has an entire lamb section, just like they have a poultry and a beef section. They butcher it all in store, package it, and put it out. They will also custom butcher for you on request.
Looks good, just not a lamb fan, grew up on a farm prefer beef or pork. blasphemy I know
I like lamb occasionally, but like you I much prefer beef or pork. On one of my safari's the PH was a cattle rancher on top of the big game hunting operation. We had wild game almost every meal, but the last night they roasted lamb over an open fire. Well I'm guessing it wasn't a lamb, but more like an old dry ewe. It was horrible!
Fortunately the cook had also made Impala roast, so all was not lost. The PH's family was raving about how good the "lamb" was and their oldest son asked us if we ate a lot of lamb to which I responded "no". He then asked me why with kind of a puzzled look on his face and I told him "because we have beef and pork".
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
I haven't seen lamb for sale for years. The last was clearance at Fort Dodge Walmart.
wabi,
I've been told our local auction yard has them on the block every year. Not sure what time of year though. I've thought about getting one to fatten up and maybe butcher it myself or bring it 80 miles to the custom butcher over the line in Oregon.
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
I started growing my own herbs a few years ago - including rosemary - nothing like fresh rosemary on lamb and other meats.
I used to maintain a nice rosemary plant on the patio behind the kitchen. I was amazed that the thing lived and thrived for about five years. It suddenly died last spring, though. I really should replace it.
I think a good rack of lamb is my favorite meat. I cook it on a gas grill on the rotisserie medium rare. The way I season is garlic powder first. Then some Cavendars Greek seasoning then cover it well with lemon pepper.