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.

Now I want lamb.

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.

I have not done that yet....ventured into pan sauces.

Here you go. I've done this one a few times. Great.

Where do you folks buy lamb?

From Mary.

Middle Earth

she only had one and is sold out

not much meat "little"

I buy ours from a local, small scale hobby farmer. OPP is his day job !

I haven't seen lamb for sale for years. The last was clearance at Fort Dodge Walmart.

check the manger

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.

I've had that dish in French restaurants before, too, and love it.

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".

I heard she has some fleece that's white as snow for sale though.

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 lamb's missing a leg and is not sure to go

Lamb is, sadly one of the foods that I mostly enjoy alone. I don't need much.

Not sure why lamb and hogget is not for sale.

There are a decent amount of sheep raised around here.

They all get shipped "To wherever those Towelheads and Joo's
who eat them live".


They bought an older meat market to slaughter and process them.
Don't even open the front. Nobody here is spending that much buying
that stuff.

Wonder if they have any idea how many oinkers died in that place?

Don't worry, I heard it went everywhere that Mary went.

When I tried to buy a lamb from Mary, she got quite contra about it.

Said she hade a garden to tend to!!!!!

My understanding is that little lambs eat ivy .

mary got into a bit of trouble and is on the lamb

You should all feel sheepish!

I thought she was in trouble cause the lamb was on her.

Lots of baaad jokes.

don't ask little bo peep, she lost her sheep

TRH,

Looks great !- nice job.

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.

Local farm treats us right.

Getting a whether butchered on Monday.


He has been on barley for 40 days.

Nice.

NICE !!!!!!!!!!!!!!!!!

Look forward to the seeing & hearing !