Subj : Lamb was:Set It On Fire
To : Ruth Haffly
From : Dave Drum
Date : Sat May 04 2024 06:50:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> When I see lamb chops on a restaurant menu the price makes my throat
DD> slam shut. Even buying them in a butcher shop can put a crimp in my
DD> budget.
DD> There are, however, some bargain priced lamb cuts which are very
DD> tasty.
RH> We found some at a decent price at Sam's Club a while back. Grabbed
RH> them, had a couple each, and the rest are in the freezer. Will probably
RH> get them out some time soon and grill them.
I used to get leg-o-lamb at Sam's when I was still dong business with
Wally-World. After Sam Walton passed and the heirs turned things over
to the penny-pinchers I eschewed doing business with them. The stores
are dirty, cluttered, and crowded. And, with smart shopping I can beat
their so-called "Always Low Prices" in several ways/places.
RH> We've splurged on lamb chops a few times, grilling them outside. Also
RH> got a leg of lamb maybe 15 years ago, enjoyed that and have another one
RH> in the freezer.
DD> Lamb chops at Hy-Vee are currently U$12.99/lb (bone-in). They are the
DD> only local market admitting to having sheep meat. Bv)=
RH> We've not looked for it lately, just happed to come across the deal at
RH> Sam's.
My favourite meat market (Humphrey's) is where I buy my sheep meat. On
offer this week is Rack of Lamb @ U$5.99 lb. (U$6.99 if they "French"
it). Elsewhere (including Magro's Meats (thir main competitor) it's a
bit more - U$9.99 and up. And it's late in the season for lamb. Bv)=
Both Humphrey's and Magro's slaughter their own meat for the most part.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lemon-Garlic Roasted Rack of Lamb
Categories: Lamb/mutton, Vegetables, Herbs
Yield: 6 Servings
2 Racks of lamb; Frenched
2 tb Olive oil
6 cl Garlic; fine diced
1 tb French mustard
+=OR=+
1 tb Grated horseradish; for
- those who do not use
- mustard on Passover
1 Lemon; zest & juice
Salt & pepper
RECIPE COURTESY: Johnny Goric
Generously season rack of lamb with salt and pepper.
In a large bag, add lamb and olive oil, garlic, and lemon
juice, mustard and lemon zest. Let marinate at least two
hours or overnight.
Preheat oven to 180oC/350oF.
Heat a heavy cast iron pan on the stovetop at medium-high
heat.
Remove lamb racks from marinade, pat with towels to remove
excess oil and liquid (doesn't need to be bone dry, just
not dripping).
Add racks to pan and brown on each side, about 4 minutes
per side.
Move pan to oven and let roast for 15 minutes, fat side down.
Flip racks on other side, and roast an additional 10-15
minutes, until internal thermometer reaches 125 degrees
for medium-rare, then remove from oven.
Let stand for 10 minutes before carving.
MAKES: 6 servings
RECIPE FROM:
http://www.israel21c.org
Uncle Dirty Dave's Archives
MMMMM
... The devil finds work for idle glands.
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