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Thread: Grilled lamb

  1. #1
    Chemiker Guest

    Default Grilled lamb

    Scored some nice lamb shoulder today, in the mark-down bin,
    sold as stewing lamb. (He,He!)

    Marinating same in lemon juice and ba'harat seasoning.
    SWMBO to make pilav with currants and pine nuts.

    I will WOK it with a finish of tomato and peppers,
    a worked up sauce, and serve over the pilav.

    Chick pea salad with lemon-cumin vinaigrette.

    Good eats tonight...

    Alex

  2. #2
    [email protected] Guest

    Default Re: Grilled lamb

    On Jun 13, 3:20*pm, Chemiker <prussianblu...@verizon.net> wrote:
    > Scored some nice lamb shoulder today, in the mark-down bin,
    > sold as stewing lamb. (He,He!)
    >
    > Marinating same in lemon juice and ba'harat seasoning.
    > SWMBO to make pilav with currants and pine nuts.
    >
    > I will WOK it with a finish of tomato and peppers,
    > a worked up sauce, and serve over the pilav.
    >
    > Chick pea salad with lemon-cumin vinaigrette.
    >
    > Good eats tonight...
    >
    > Alex


    what time shall i arrive for dinner?

    harriet & critters in cloudy, humid socal.

  3. #3
    Christine Dabney Guest

    Default Re: Grilled lamb

    On Sat, 13 Jun 2009 17:37:07 -0700 (PDT), "[email protected]"
    <[email protected]> wrote:

    >On Jun 13, 3:20*pm, Chemiker <prussianblu...@verizon.net> wrote:


    >> Good eats tonight...
    >>
    >> Alex

    >
    >what time shall i arrive for dinner?
    >
    >harriet & critters in cloudy, humid socal.


    I would say the same, but Lin (of Bob and Lin) is arriving in town in
    about an hour...and we are going out for dinner somewhere. Her
    granddaughter will be with her. Might take them to Sadies, or maybe
    to the Frontier Restaurant. Not sure yet.

    I will be cooking lamb myself tomorrow...but it will be sorta braised.
    Lin brought me some HUGE gorgeous lamb shanks from CA.. I am going
    to use a Richard Olney recipe, I think... Lamb Shanks with Garlic. It
    mainly cooks in it's own juices along with quite a few cloves of
    garlic...

    Christine
    --
    http://nightstirrings.blogspot.com

  4. #4
    Giusi Guest

    Default Re: Grilled lamb


    "Chemiker" ha scritto nel messaggio
    > Scored some nice lamb shoulder today, in the mark-down bin,> sold as
    > stewing lamb. (He,He!)
    >
    > Marinating same in lemon juice and ba'harat seasoning.
    > SWMBO to make pilav with currants and pine nuts.
    >
    > I will WOK it with a finish of tomato and peppers,
    > a worked up sauce, and serve over the pilav.
    >
    > Chick pea salad with lemon-cumin vinaigrette.
    >
    > Good eats tonight...
    >
    > Alex


    Agreed. I'd love to eat it with you. Sounds right up my alley.



  5. #5
    Bryan Guest

    Default Re: Grilled lamb

    On Jun 13, 4:20*pm, Chemiker <prussianblu...@verizon.net> wrote:

    > Scored some nice lamb shoulder today


    http://wiki.answers.com/Q/When_cooki...score_the_lamb
    >
    > Alex


    --Bryan

  6. #6
    Elder Guest

    Default Re: Grilled lamb

    In article <[email protected]>, prussianblue28
    @verizon.net says...
    > Scored some nice lamb shoulder today, in the mark-down bin,
    > sold as stewing lamb. (He,He!)
    >

    Result on the find.

    How good was it?
    --
    Carl Robson
    Get cashback on your purchases
    Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
    Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

  7. #7
    Chemiker Guest

    Default Re: Grilled lamb

    On Sun, 14 Jun 2009 17:18:41 +0100, Elder
    <[email protected]> wrote:

    >In article <[email protected]>, prussianblue28
    >@verizon.net says...
    >> Scored some nice lamb shoulder today, in the mark-down bin,
    >> sold as stewing lamb. (He,He!)
    >>

    >Result on the find.
    >
    >How good was it?


    Turned out excellent. I had never used Baghdad Ba'harat
    as a marinade/rub, but I figured it was sorta like Satay
    seasoning, so I did it. I wanted to eat that stuff before
    it ever saw the Wok. There was about 1.2 Lb in the package,
    but there were NO leftovers. WHen I wok'ed the lamb, I
    used canola oil, high heat, cheap stamped steel wok, the
    meat made enough juice to lubricate, then when the lamb
    started browning a little, I tossed in chopped white onion
    and a mix of chopped green and red sweet bell pepper,
    a bit of butter and a 4 inch worm of Amore double strength
    tomato paste. If needed, a bit of chicken broth.

    SWMBO's pilav was *almost* up to her abilities. She became
    distracted and over browned the pignoli. Also she left out
    the currants, as she couldn't find them.... still good.

    I'd pay for it.

    Alex

  8. #8
    Phil-c Guest

    Default Re: Grilled lamb

    Chemiker wrote:
    > On Sun, 14 Jun 2009 17:18:41 +0100, Elder
    > <[email protected]> wrote:
    >
    >> In article <[email protected]>, prussianblue28
    >> @verizon.net says...
    >>> Scored some nice lamb shoulder today, in the mark-down bin,
    >>> sold as stewing lamb. (He,He!)
    >>>

    >> Result on the find.
    >>
    >> How good was it?

    >
    > Turned out excellent.

    Snip
    > I'd pay for it.
    >
    > Alex


    Here you have defined one of the tests I apply
    to any food whether cooked in the home or as a guest .


    The other test is how often I/we go back

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