Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Made Another Rack of Lamb

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.

Meatsicles!

I love good lamb. I always like rosemary with it.

Looks good.

Plenty of rosemary went into the coating, along with lemon juice, crushed fresh garlic, and salt.

Yep. Basically.

Ever done one with just S and P?

Nope. You? Even when I grill them, I put lemon juice, olive oil, garlic powder, rosemary, salt, and pepper on them.

These are round bone lamb chops.

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.

that's a great recipe

Looks good, just not a lamb fan, grew up on a farm prefer beef or pork. blasphemy I know

That's not blasphemy.

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.

You have the book, too? I've had it, and been using it, for about 30 years now. Great book. Lives on my kitchen counter.

Yes.

We generally just roast with S and P.

I have pan fried chops with rosemary and thyme.....olive oil and butter.

I love lamb. Might prefer it to beef if the truth be known.

Left over lamb roast makes the best soup.

Y'all are makin' me hungry.

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.

Looks great.