I am tired of all the traditional lamb recipies for Chops....any ideas??
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Go to www.americanlambboard.org
The lamb producers here in the U.S. pay into a check-off that go into the promotion and research of their product. Their website is check-off funded.
It's hard to find U.S. lamb. Most is brought in from New Zealand.
With all the new immigrants coming over here, lamb and goat meat are in high demand. Prices have never been higher.
Buy American!
The lamb producers here in the U.S. pay into a check-off that go into the promotion and research of their product. Their website is check-off funded.
It's hard to find U.S. lamb. Most is brought in from New Zealand.
With all the new immigrants coming over here, lamb and goat meat are in high demand. Prices have never been higher.
Buy American!
Check out http://www.sheepscreek.com There is a bunch of lamb recipes there.
CB
CB
I did this with a rack of lamb (about 8 bones) the other night. I used 2 racks.
Trim excess fat and silver skin off. Take a long, thin knife (I use my filet knife) to go through the lamb lengthwise. Then push the handle of a wooden spoon through the tract you just made to widen it to finger size.
Make a filling with 4 oz's feta cheese, 16 to 18 chopped calamata olives, 2 tsp chopped garlic, 2 tsp rosemary, ground or crushed up, and fresh ground pepper to taste. Mix the filling, then stuff the lamb (I cut it into 4 bone sections at this time for ease of serving and stuffing).
Marinade the lamb for at least a couple of hours in olive oil, salt and pepper to taste, 2 tsp chopped garlic, and 2 tsp crushed rosemary.
Preheat the FE to 450.
Take the lamb out of the marinade and liberly coat the top of the meat with pesto. I put the lamb on a cooling rack (similar to doing chicken), bone side down for ease of handling.
Put in the preheated FE, 2nd shelf from the top. Turn the temp down to 400 and cook for 25 minutes (med rare).
I served it with jasmine rice with lentils and thyme, fresh Vienna sourdough bread, and fresh, thick tomato slices that had been marinaded in olive oil and mint.
Trim excess fat and silver skin off. Take a long, thin knife (I use my filet knife) to go through the lamb lengthwise. Then push the handle of a wooden spoon through the tract you just made to widen it to finger size.
Make a filling with 4 oz's feta cheese, 16 to 18 chopped calamata olives, 2 tsp chopped garlic, 2 tsp rosemary, ground or crushed up, and fresh ground pepper to taste. Mix the filling, then stuff the lamb (I cut it into 4 bone sections at this time for ease of serving and stuffing).
Marinade the lamb for at least a couple of hours in olive oil, salt and pepper to taste, 2 tsp chopped garlic, and 2 tsp crushed rosemary.
Preheat the FE to 450.
Take the lamb out of the marinade and liberly coat the top of the meat with pesto. I put the lamb on a cooling rack (similar to doing chicken), bone side down for ease of handling.
Put in the preheated FE, 2nd shelf from the top. Turn the temp down to 400 and cook for 25 minutes (med rare).
I served it with jasmine rice with lentils and thyme, fresh Vienna sourdough bread, and fresh, thick tomato slices that had been marinaded in olive oil and mint.
Damn dude, I am trying that this weekend......thanks a ton
No problem, let me know how you like it.
Enjoy....
Enjoy....