The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: SilverOrchid on January 23, 2008, 05:16:21 PM
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My hubby brought some home and wants me to make them for dinner. Thing is, I never made them in my life and there is so many recipes online I have no idea what to choose. Help me!
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My advice is to throw them out and go get some pork chops. Lamb is nasty. Yuck.
Enjoy!
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My advice is to throw them out and go get some pork chops. Lamb is nasty. Yuck.
Enjoy!
ROTFL! But my hubby will be so disappoited, he really wants me to make them. I like pork chops too, hell, all kinds of pork. I'll try to remember to post my pulled pork from a crock pot later, it is better then crack.
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I like mine grilled with rosemary, sage, oregano, and parsley. Rub them down with olive oil and pat on some of the green stuff.
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Crush a couple of fresh garlic cloves in a bowl with a fork, add salt, pepper and enough olive oil to make a thin paste. Rub paste into lamb chops. Fry over medium heat in a pan, or preferably grill.
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I like buying the whole rib of lamb instead of the already-cut-up chops. You can load the fat side up with whatever you like and toss it on the grill.
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What Chris said plus marinated in dry, white wine and lemon juice.
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^ ^ ^ as you can see, I am right. Lamb is nasty. You must hide it, disguise it, or completely change the flavor of it in order to eat it.
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^ ^ ^ as you can see, I am right. Lamb is nasty. You must hide it, disguise it, or completely change the flavor of it in order to eat it.
Yeah, I'd rather charcoal some T-bones too, but, that recipe will make them edible.
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Well, I called his grandma and she told me to put them on a pan with some spices (S/P, garlic) and a couple drops of oil. Bake at 350 for 45 min 's, it is was pretty good. Not enough meat for me, next time we are getting a leg of lamb.
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Well, I called his grandma and she told me to put them on a pan with some spices (S/P, garlic) and a couple drops of oil. Bake at 350 for 45 min 's, it is was pretty good. Not enough meat for me, next time we are getting a leg of lamb.
Grandmas are the best at kissing it and making it all better. God bless Grandmas everywhere.
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My hubby brought some home and wants me to make them for dinner. Thing is, I never made them in my life and there is so many recipes online I have no idea what to choose. Help me!
I think the part about getting a lamb and an ax may throw you off a bit... ;)
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My advice is to throw them out and go get some pork chops. Lamb is nasty. Yuck.
Enjoy!
:agree:
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I'll take lamb over beef any time.
I make mine grilled or broiled....
Salt and Pepper the chops and broiled until done, or medium.
Then whisk up some fresh lemon juice, olive oil and a little bit of rosemary and oregano....pour over hot lamb chops as soon as the come off the grill/broiler...
ENJOY...
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Well, I called his grandma and she told me to put them on a pan with some spices (S/P, garlic) and a couple drops of oil. Bake at 350 for 45 min 's, it is was pretty good. Not enough meat for me, next time we are getting a leg of lamb.
This one is a saint. I love her to bits. She is 93 and still going strong.
Grandmas are the best at kissing it and making it all better. God bless Grandmas everywhere.
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My advice is to throw them out and go get some pork chops. Lamb is nasty. Yuck.
Enjoy!
I said that for over 20 years after I first tried lamb. I tried it again a couple years ago, done correctly, and it's a favorite now.
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Late on this, but I fix lamb similar to VFTB's way.
I prefer a leg of lamb, so there's leftover for stew, but I rub olive oil on it, then cover with cracked pepper and garlic powder, and cook to just medium rare. Overcooked lamb is terrible and a waste of money.
Use the leftovers....cut into chunks, put in the bottom of a crock pot, add in layers chunks of onion, celery, mushrooms, potatoes, carrots, and a pachage of uncooked frozen peas. Pour a bottle of Guiness over it. And just let it cook all day.
About 30 minutes before serving, whisk some flour- about 2 tblsp into a cup of water. Add to the stew. (I pour it through a mini-strainer to make sure there are no lumps.) Add a tsp or two of beef bouillon granules.
Stir every thing together, let it thicken up....taste the gravy and add salt and pepper at this time. You can add pepper when you dump it all in first thing, but don't add the salt until the end because of the beef bouillon is salty. You can always add salt....it's tough to decrease the saltiness if you've added too much at the beginning.
May have to do more of the flour/water mix ....I don't ever measure stuff like that, I'm just estimating.
serve with a green salad and a chunky white bread...preferably Irish soda bread, but French or Italian bread works great too.
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My point is that lamb cannot stand alone. That means it is a basic "Yuck". Any cut of meat which must be treated like an order of hash brown at the Waffle House (scattered, covered, smothered, chucked, creamed, fluffed, tickled, and bruised) - is not a main dish for humans.
Mary had a little lamb, and then she vomited.
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My point is that lamb cannot stand alone. That means it is a basic "Yuck". Any cut of meat which must be treated like an order of hash brown at the Waffle House (scattered, covered, smothered, chucked, creamed, fluffed, tickled, and bruised) - is not a main dish for humans.
Mary had a little lamb, and then she vomited.
Methinks you haven't had it prepared properly, although I must admit I like a little mint jelly along with mine :-) :cheersmate:
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My point is that lamb cannot stand alone. That means it is a basic "Yuck". Any cut of meat which must be treated like an order of hash brown at the Waffle House (scattered, covered, smothered, chucked, creamed, fluffed, tickled, and bruised) - is not a main dish for humans.
Mary had a little lamb, and then she vomited.
Methinks you haven't had it prepared properly, although I must admit I like a little mint jelly along with mine :-) :cheersmate:
I agree....when lamb isn't prepared properly or if it was mutton....it sucks. I don't like it with mint at all. I had it once when it was coated in crushed mint..... :puke:....after 1 bite....I couldn't eat it.
Hey V....ever tried Earth&Vine's Papaya Orange Habenero Jam or Peach Chipotle Preserves? They are great with pork or lamb. Nice little kick....
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My point is that lamb cannot stand alone. That means it is a basic "Yuck". Any cut of meat which must be treated like an order of hash brown at the Waffle House (scattered, covered, smothered, chucked, creamed, fluffed, tickled, and bruised) - is not a main dish for humans.
Mary had a little lamb, and then she vomited.
Methinks you haven't had it prepared properly, although I must admit I like a little mint jelly along with mine :-) :cheersmate:
You're kidding, right? Emeril Lagasse calls me when he's stumped.
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Just a thought :-) For the record, my wife hates lamb :thatsright:
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Mary had a little lamb, and then she vomited.
:lmao:
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Late on this, but I fix lamb similar to VFTB's way.
I prefer a leg of lamb, so there's leftover for stew, but I rub olive oil on it, then cover with cracked pepper and garlic powder, and cook to just medium rare. Overcooked lamb is terrible and a waste of money.
Use the leftovers....cut into chunks, put in the bottom of a crock pot, add in layers chunks of onion, celery, mushrooms, potatoes, carrots, and a pachage of uncooked frozen peas. Pour a bottle of Guiness over it. And just let it cook all day.
About 30 minutes before serving, whisk some flour- about 2 tblsp into a cup of water. Add to the stew. (I pour it through a mini-strainer to make sure there are no lumps.) Add a tsp or two of beef bouillon granules.
Stir every thing together, let it thicken up....taste the gravy and add salt and pepper at this time. You can add pepper when you dump it all in first thing, but don't add the salt until the end because of the beef bouillon is salty. You can always add salt....it's tough to decrease the saltiness if you've added too much at the beginning.
May have to do more of the flour/water mix ....I don't ever measure stuff like that, I'm just estimating.
serve with a green salad and a chunky white bread...preferably Irish soda bread, but French or Italian bread works great too.
Oh, that sounds good. How do you cook the leg the first time around? Bake?
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Oh, that sounds good. How do you cook the leg the first time around? Bake?
Rotisary over the grill is the way to go; just my .02 worth. I think I screwed up rotisary so bad spell-check won't even recognize it :lmao: :lmao:
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I bake it....but over the rotisserie over the grill sounds even better.
I have a "set it and forget it" counter-top thing-a-ma-jig....I should try one in that. It does whole chickens wonderfully.
Uh...V Darlin'....I didn't need spell-check.... :tongue: