Proscuitto and port du salut this morning.
I love to cook. Love it. I experiment with some weird stuff, but there are a few basic things I've never made at home. Last night, I made lamb.
We have a little organic, local foods store in my home of Spring Green. They had some lil' lamb chops for a reasonable price. Chris was going to a meeting last night (it was a potluck), so I knew I could make whatever I wanted for dinner. Since Chris wasn't ever thrilled about lamb, this was opportunity to experiment.
I rubbed them with some rosemary, thyme, mustard seeds, smoked salt, paprika and pepper. Browned them in a skillet and threw the skillet under low broil for about 14 minutes (flipping halfway).
It turned out near perfect. Next time I'd go for 12-13 minutes, as they were getting on the medium-well side of medium.
Such exciting news I bring, huh?
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24 comments:
I've never eaten lamb. It seems so, barbaric to me.
Does it taste like chicken?
It does not taste like chicken. Lamb is okay, but mutton is rank.
I used to BBQ a whole leg of lamb every now and then, but I haven't done it for years. If you have a rotisserie, leg o lamb is a great party BBQ.
I'm so jealous of your culinary skills. I wish I could cook.
I've never had lamb, and probably never will.
Kim, check your red wavy thingee over there!
Lamb tastes different depending on what cut you have. I like chops the best. They taste like a good steak.
*runs to check flag*
I actually like the flavor of lamb. It very much resembles roast beef, IMO. But for some reason I can't get past the fact that I am eating Mary's little lamb so I end up not enjoying it. I sing that damn song anytime I eat lamb.
I just broil my lamb chops. BBQ'd lamb tastes good, too.
Baaaa!
OMG! I love lamb. I rarely have it, usually only when we go out to dinner. But I love it!
LOL at carey singing !
I never really liked lamb. We used to have it now and again when my dad's parents came for dinner. Mom made her own mint jelly, which we would have with the lamb or with pork roasts.
Kim, would you have any thoughts on a rub for pork roast? DH has been hinting that I might try doing rubs, but it's not something I have any experience with and I'm always nervous the first time I try something.
Sounds yummy.
I love to cook and try new things too. I made a pork roast for the two of us the other day.
Please come visit and make me dinner.
Thank-you
Seana...boy do I have the sites for you (the first twas the source of inpsiration for a lot of my cooking):
http://www.toptastes.com/recipes/miscellaneoussauces.htm
http://www.culinarycafe.com/Barbeque.html
I primarily use jerk, southwest and Italian rubs for pork, although I've done some Thai inspired ones, too.
Tips:
Careful of too much garlic and onion powder, as the taste can get burnt if you are using a lot on meat.
Crushed corriander, thyme, coarse salt and peppercorns are your friend. Those four things will give you great flavor pop, whatever you mix them with.
So is brown sugar, but I know it's an issue for you.
Want to experiement on Bob?
I'm so impressed that you go through all that work to cook just for yourself.
I wish I liked to cook.
I had lamb but didn't like it.
LOL I like the irony of experimenting on the chemist. Thanks so much! A quick look at the first site tells me I need to add onion powder and chili pwder to my shopping list. I have most of the other items, though the coriander is pretty old. I've gone about as far as I can with marinades. It's time to branch out.
Obviously, I'll have to work with whatever spices we have in the house right now.
Boo would never eat a lamb
eat a lamb
eat a lamb
Boo would never eat a lamb
It's a cruel, cruel thing to do.
Yum. I have a couple of racks of lamb in the fridge now. I'll coat them with butter and crust them with a mixture of olive oil, mustard, mashed garlic, and parsley (pinch of salt & ground pepper).
Roasted at high temp. (like 500) until med. rare? Pure heaven.
*sits with Boo*
*cries for Mary and her little lamb*
How the heck have you been? I just got this recipe off a friends blog and wanted to share. I'm going to try it next weekend:
Green Chili Hash Brown Casserole
WHATCHA NEED:
1 cup sour cream
2 cups grated sharp cheddar cheese (about 8 ounces)
3 4-ounce cans diced green chilies, drained
1 32-ounce bag frozen hash browns
1 10 3/4-ounce can cream of chicken soup
HOW YA DO IT:
Preheat oven to 400°F. Stir hash browns, green chilies, cream of chicken soup, cheddar cheese and sour cream in large bowl to blend. This can be messy, so make sure it is a pretty big bowl. Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil and bake 30 minutes. Uncover and bake until top is golden brown, about 45 minutes.
Blech. I hate lamb although I'm sure yours was devine for those who love lamb.
I did have lamb once though that didn't have that musty (moldy basement) smell/taste. It was served to me really hot. It was pretty good but once it started to cool down that musty basement taste came back.
Yuck icky poo
Meat Rub Update
I made the pork roast on Sunday (what were *you* thinking?) with a rub of just anything I happened to have: cumin, garlic salt (not too much!) chili pepper, brown sugar (also not too much), cayenne, sea salt (sort of mashed up a bit with a rolling pin) and...there was something else, but I forget.
I put it on about 3 hours before we put the roast in.
OMG. That was so. good. Thank-you. A whole new world of possibilities just opened up. I will fiddle with combinations now. And the next time I'm in the bulk store, I'll pick up a few more things to add to the spice rack.
Yum!
I think I need a mortar and pestle. Then I could grind rosemary, thyme, toasted coriander and sea salt and such.
I think Kim ate some bad meat. Why else would she be gone so long?
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