Thread: 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.

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

"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.

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

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
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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

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