DennisLinkletter Posted January 6, 2008 Report Share Posted January 6, 2008 Start with good produce.. Three pair, one fresh basil and garlic, one garlic and fresh rosemary and garlic. one Char something.. (Char crust family) Tossed 'em in around 650º as the charcoal started to roar.. muffled down to 325º pulled them at 140º Can't argue with the results. Quote Link to comment Share on other sites More sharing options...
Sanny Posted January 6, 2008 Report Share Posted January 6, 2008 Wow, Dennis... I could almost be convinced to like lamb, the way you prepare it! I just never liked the flavor. Perhaps I was poisoned by mint jelly at gramma's Sunday dinner table, and blamed it on the leg of lamb. lol Looks beautiful! Quote Link to comment Share on other sites More sharing options...
jdbower Posted January 6, 2008 Report Share Posted January 6, 2008 I love lamb in curry, kind of a stewy-beefy texture. I also had an interesting lamb in Stockholm with a cinnamon glaze - I was doubtful but it was very tasty. I've never tried lamb chops but those look delicious. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted January 6, 2008 Report Share Posted January 6, 2008 Perhaps I was poisoned by mint jelly at gramma's Sunday dinner table OMG, I am not the only one who thinks of mint jelly any time they hear lamb! Those do look pretty tasty, Dennis. Is the meat still pink at 145 or so? Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 6, 2008 Author Report Share Posted January 6, 2008 most definitely pink.. Perhaps I was poisoned by mint jelly at gramma's Sunday dinner table OMG, I am not the only one who thinks of mint jelly any time they hear lamb! Those do look pretty tasty, Dennis. Is the meat still pink at 145 or so? Yes, most definitely pink, as it must be.. and I won't even talk about how much I love lamb fat. I know eating fat is no longer PC in the States. Ha I love it.. Quote Link to comment Share on other sites More sharing options...
Sanny Posted January 6, 2008 Report Share Posted January 6, 2008 Not to worry - my lack of preference with lamb is not anything to do with PC. It's all Sunday dinner related. Alas. Quote Link to comment Share on other sites More sharing options...
Amphoran Posted January 6, 2008 Report Share Posted January 6, 2008 I thought I hated lamb for years, too, until I had the opportunity to eat some good lamb in France about ten years ago. I quickly found out that most of what was sold as "lamb" in the states was actually mutton. There is now a lot of good quality lamb available over here. One really good lamb deal is the frozen frenched lamb racks at Trader Joe's. They defrost quickly, and cook up great on the KK! I always have a couple in the freezer, in case somebody drops by and I'd like to impress them with what the KK can do. Quote Link to comment Share on other sites More sharing options...
trish Posted January 6, 2008 Report Share Posted January 6, 2008 Dennis...I noticed the one to one ratio of lamb to broccoli....a balanced meal! It looks great. Quote Link to comment Share on other sites More sharing options...
primeats Posted January 7, 2008 Report Share Posted January 7, 2008 Looks like USDA stuff,right down to the remnant of the grading stamp, just like the product we sell. I can almost taste them. Never tried using mint jelly, I wonder if in the past when only mutton was available it was used to mask the strong aroma? And Dennis, fat is no longer the enemy(people are still having strokes and heart attacks despite their restructured diets) just watch, the next diet will be the "all things in moderation diet" just like our grandmothers taught us!This of course can never include fast food, that's why the KK is such an invaluable tool! Get the love back into our cooking should be the New Years resolution for everyone! Quote Link to comment Share on other sites More sharing options...
Saucier Posted January 12, 2008 Report Share Posted January 12, 2008 Lamb One early memory of good cooking was my Grandmother cooking lamb chops for lunch. I have never been able to absolutely recreate the flavor, although damn close. I think she must have seasoned them with salt, pepper, and maybe accent seasoning. Of course memory is a wonderful thing, maybe it is not possible to equal the old flavor as our memory has enhanced it over the years and associated it with a good memory. I sometimes buy the lamb roast from costco, cut off the net & rub it all down with garlic, oil and other good things & smoke it... Come to think of it, I remember taking pics of it, so I reckon I posted it on here before! Sheesh,,,, speaking of memory Quote Link to comment Share on other sites More sharing options...
Sanny Posted January 13, 2008 Report Share Posted January 13, 2008 Speaking of lamb and Costco, my local Costco had really pretty lamb chops today. Little T-bones. I bought two veal chops, instead. Quote Link to comment Share on other sites More sharing options...
