porterhouse, medium, marinated for a couple of hours in good stuff
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Wow, GREAT looking chops! Mmmm, they make my mouth water!
This may be the year I do a leg of lamb at Christmas since we can’t host the entire clan, which includes some frustratingly finicky eaters. Coincidentally, just today I watched this video about how to prepare a boneless half leg of lamb that serves 6-8 (sorry for the long link):
https://www.americastestkitchen.com/videos/4255-roast-boneless-leg-of-lamb-with-garlic-herb-and-bread-crumb-crust?utm_source=Email&utm_medium=Newsletter&utm_term=AKOTV&utm_content=HolidayMain&utm_campaign=201207&j=63692&sfmc_sub=12529493&l=26_HTML&u=29640086&mid=7211371&jb=671&sk=06D5BF57F17D431491D27D3009E1A2EA&extcode=LK20N1QAA&sourcekey=BP20121AA&cds_response_key=&cds_tracking_code=&tag=atk-registrants1-20&atc=atkreg&Survey_id=&mi_ecmp=%e2%80%8b&couponcode=
No marinade details… Cruel!
My girlfriends does an awesome lamb based shepard’s pie. I need to learn how to prepare lamb chops.
What’s the “good stuff formula” more or less?
Lambsters
These were two inches thick so I had to lengthen the grilling to six minutes on one side and five on the other at between 350 and 400 Fahrenheit. This produced a very nice doneness between medium rare and medium, i.e. juicy and quite pink. marinade: 1/4 cup apple vinegar, 2 teaspoons salt, 1/2 teaspoon black pepper, 1 tablespoon minced garlic, 2 tablespoons olive oil. Put it all in a plastic bag with the lamb, make sure the lamb is coated with the marinade and put it in the fridge for two hours, turning occasionally. enjoy
Dear All,
A cheat – and a shameless plug:
Costco – leg of lamb.
Layered fat makes cooled meat stiff, thus a well trimmed piece will feel rubbery when squeezed.
Slice as needed. Do not trim fat.
Grind in meat grinder
Season to taste and stir fry. Salt, pepper, cayenne, onions.
The fat, even if rendered, gives it a strong flavor.
Also, fresh ground pepper is always the best.
Julie Child cookbook is buried somewhere. I recall a Butterflied leg of lamb recipe, most prominent amendments were rosemary and garlic, I think.
But I remember clearly the accompanying aperitif, Buddha’s Eye —
Creme d’menthe (must be green)
Gin
Lime juice — maybe the sweetened version
over crushed ice in a charming stemmed glass. As attractive to look at as tasty to drink.
Cheers.
Artemesia
Circassian lamb is cooked butterflied like that with much the same marinade as I used.
I had to look that up, Turcopolier: Circassian — Russian, NE of Black Sea.
The cuisine associated with Circassian reminded of meals described by Elizabeth Kostova in her novels located in Bulgaria.
Thank you for generously sharing your knowledge and interests with this community.