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Thread: Lamb BLT Sandwich from Start to Finish

  1. #1
    Sqwertz Guest

    Default Lamb BLT Sandwich from Start to Finish

    This sandwich took me two weeks to make. And it was well worth it.
    Plus I have enough lamb bacon to make another 8 or 10 of them. And
    plenty of lamb bacon fat for whatever tickles my fancy.

    Raw, bone in lamb breast, halved, for $.99/lb.

    http://img842.imageshack.us/img842/8...bbreastraw.jpg

    This was cured in the "basic cure" using the salt-box method with a
    head of fresh-pressed garlic for 2 days in the fridge. Then wiped
    down and smoked over pecan for 3 hours at about 165F.

    http://img143.imageshack.us/img143/5...consmoked1.jpg

    The lamb was then deboned, sliced, and cooked in the oven at 250F for
    about 30 minutes (that's about 1/3rd of a boned slab's worth of lamb
    you see here). Lamb bacon can be touch and rubbery but slow cooking
    in the oven on a half sheet pan solves that.

    http://img824.imageshack.us/img824/5...icedcooked.jpg

    Then assembled into a Lamb BLT with thin sliced red onion, cucumber,
    cheese, and mayo (as well as the lettuce and campari tomatoes).
    Served with garlic olives and pepperoncini.

    http://img808.imageshack.us/img808/2...acononionc.jpg

    It's going to be hard to top this for dinner. I think I'll make
    Hamburger Helper. But there's so many gourmet flavors of HH to choose
    from...

    -sw

  2. #2
    Ophelia Guest

    Default Re: Lamb BLT Sandwich from Start to Finish



    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > This sandwich took me two weeks to make. And it was well worth it.
    > Plus I have enough lamb bacon to make another 8 or 10 of them. And
    > plenty of lamb bacon fat for whatever tickles my fancy.
    >
    > Raw, bone in lamb breast, halved, for $.99/lb.
    >
    > http://img842.imageshack.us/img842/8...bbreastraw.jpg
    >
    > This was cured in the "basic cure" using the salt-box method with a
    > head of fresh-pressed garlic for 2 days in the fridge. Then wiped
    > down and smoked over pecan for 3 hours at about 165F.
    >
    > http://img143.imageshack.us/img143/5...consmoked1.jpg
    >
    > The lamb was then deboned, sliced, and cooked in the oven at 250F for
    > about 30 minutes (that's about 1/3rd of a boned slab's worth of lamb
    > you see here). Lamb bacon can be touch and rubbery but slow cooking
    > in the oven on a half sheet pan solves that.
    >
    > http://img824.imageshack.us/img824/5...icedcooked.jpg
    >
    > Then assembled into a Lamb BLT with thin sliced red onion, cucumber,
    > cheese, and mayo (as well as the lettuce and campari tomatoes).
    > Served with garlic olives and pepperoncini.
    >
    > http://img808.imageshack.us/img808/2...acononionc.jpg
    >
    > It's going to be hard to top this for dinner. I think I'll make
    > Hamburger Helper. But there's so many gourmet flavors of HH to choose
    > from...


    Saved! Thanks


  3. #3
    Lou Decruss Guest

    Default Re: Lamb BLT Sandwich from Start to Finish

    On Thu, 4 Aug 2011 10:39:48 -0500, Sqwertz <[email protected]>
    wrote:

    >This sandwich took me two weeks to make. And it was well worth it.
    >Plus I have enough lamb bacon to make another 8 or 10 of them. And
    >plenty of lamb bacon fat for whatever tickles my fancy.
    >
    >Raw, bone in lamb breast, halved, for $.99/lb.
    >
    >http://img842.imageshack.us/img842/8...bbreastraw.jpg
    >
    >This was cured in the "basic cure" using the salt-box method with a
    >head of fresh-pressed garlic for 2 days in the fridge. Then wiped
    >down and smoked over pecan for 3 hours at about 165F.
    >
    >http://img143.imageshack.us/img143/5...consmoked1.jpg
    >
    >The lamb was then deboned, sliced, and cooked in the oven at 250F for
    >about 30 minutes (that's about 1/3rd of a boned slab's worth of lamb
    >you see here). Lamb bacon can be touch and rubbery but slow cooking
    >in the oven on a half sheet pan solves that.
    >
    >http://img824.imageshack.us/img824/5...icedcooked.jpg
    >
    >Then assembled into a Lamb BLT with thin sliced red onion, cucumber,
    >cheese, and mayo (as well as the lettuce and campari tomatoes).
    >Served with garlic olives and pepperoncini.
    >
    >http://img808.imageshack.us/img808/2...acononionc.jpg
    >
    >It's going to be hard to top this for dinner. I think I'll make
    >Hamburger Helper. But there's so many gourmet flavors of HH to choose
    >from...
    >
    >-sw


    Outstanding!!!!!

    Lou







  4. #4
    Pico Rico Guest

    Default Re: Lamb BLT Sandwich from Start to Finish


    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > This sandwich took me two weeks to make. And it was well worth it.
    > Plus I have enough lamb bacon to make another 8 or 10 of them. And
    > plenty of lamb bacon fat for whatever tickles my fancy.
    >
    > Raw, bone in lamb breast, halved, for $.99/lb.
    >
    > http://img842.imageshack.us/img842/8...bbreastraw.jpg
    >
    > This was cured in the "basic cure" using the salt-box method with a
    > head of fresh-pressed garlic for 2 days in the fridge. Then wiped
    > down and smoked over pecan for 3 hours at about 165F.
    >
    > http://img143.imageshack.us/img143/5...consmoked1.jpg
    >
    > The lamb was then deboned, sliced, and cooked in the oven at 250F for
    > about 30 minutes (that's about 1/3rd of a boned slab's worth of lamb
    > you see here). Lamb bacon can be touch and rubbery but slow cooking
    > in the oven on a half sheet pan solves that.
    >
    > http://img824.imageshack.us/img824/5...icedcooked.jpg
    >
    > Then assembled into a Lamb BLT with thin sliced red onion, cucumber,
    > cheese, and mayo (as well as the lettuce and campari tomatoes).
    > Served with garlic olives and pepperoncini.
    >
    > http://img808.imageshack.us/img808/2...acononionc.jpg
    >
    > It's going to be hard to top this for dinner. I think I'll make
    > Hamburger Helper. But there's so many gourmet flavors of HH to choose
    > from...
    >
    > -sw


    fantastic! I assume the lamb bacon tasted like lamb, not just like bacon?



  5. #5
    Sqwertz Guest

    Default Re: Lamb BLT Sandwich from Start to Finish

    On Thu, 4 Aug 2011 08:59:50 -0700, Pico Rico wrote:

    > fantastic! I assume the lamb bacon tasted like lamb, not just like bacon?


    It was domestic lamb so it was fairly mild to me. But I like strong
    lamb flavor. I assume others would find it moderately lamby. After
    all, much of the flavor is in the fat of the lamb.

    If I could find New Zealand lamb breast I'd certainly prefer that, but
    I assume it's not very economical to ship that due to lack of demand.

    -sw

  6. #6
    Sqwertz Guest

    Default Re: Lamb BLT Sandwich from Start to Finish

    On Thu, 04 Aug 2011 10:47:06 -0500, Lou Decruss wrote:

    > Outstanding!!!!!


    Thank you :-) There's one here for you, too.

    -sw

  7. #7
    blake murphy Guest

    Default Re: Lamb BLT Sandwich from Start to Finish

    On Thu, 4 Aug 2011 10:39:48 -0500, Sqwertz wrote:

    > This sandwich took me two weeks to make. And it was well worth it.
    > Plus I have enough lamb bacon to make another 8 or 10 of them. And
    > plenty of lamb bacon fat for whatever tickles my fancy.
    >
    > Raw, bone in lamb breast, halved, for $.99/lb.
    >
    > http://img842.imageshack.us/img842/8...bbreastraw.jpg
    >
    > This was cured in the "basic cure" using the salt-box method with a
    > head of fresh-pressed garlic for 2 days in the fridge. Then wiped
    > down and smoked over pecan for 3 hours at about 165F.
    >
    > http://img143.imageshack.us/img143/5...consmoked1.jpg
    >
    > The lamb was then deboned, sliced, and cooked in the oven at 250F for
    > about 30 minutes (that's about 1/3rd of a boned slab's worth of lamb
    > you see here). Lamb bacon can be touch and rubbery but slow cooking
    > in the oven on a half sheet pan solves that.
    >
    > http://img824.imageshack.us/img824/5...icedcooked.jpg
    >
    > Then assembled into a Lamb BLT with thin sliced red onion, cucumber,
    > cheese, and mayo (as well as the lettuce and campari tomatoes).
    > Served with garlic olives and pepperoncini.
    >
    > http://img808.imageshack.us/img808/2...acononionc.jpg
    >
    > It's going to be hard to top this for dinner. I think I'll make
    > Hamburger Helper. But there's so many gourmet flavors of HH to choose
    > from...
    >
    > -sw


    after all that painstaking effort, you didn't toast the bread. tsk, tsk.

    your pal,
    blake

  8. #8
    Sqwertz Guest

    Default Re: Lamb BLT Sandwich from Start to Finish

    On Thu, 4 Aug 2011 12:33:44 -0400, blake murphy wrote:

    > after all that painstaking effort, you didn't toast the bread. tsk, tsk.


    BLT bread has to be soft and squishy. No exceptions. I will only
    make BLT's within 2 days of buying a loaf of bread. The bread should
    stick to the roof of your mouth.

  9. #9
    Lou Decruss Guest

    Default Re: Lamb BLT Sandwich from Start to Finish

    On Thu, 4 Aug 2011 11:31:47 -0500, Sqwertz <[email protected]>
    wrote:

    >On Thu, 04 Aug 2011 10:47:06 -0500, Lou Decruss wrote:
    >
    >> Outstanding!!!!!

    >
    >Thank you :-) There's one here for you, too.


    I'd love one.

    Lou

  10. #10
    Lou Decruss Guest

    Default Re: Lamb BLT Sandwich from Start to Finish

    On Thu, 4 Aug 2011 12:05:53 -0500, Sqwertz <[email protected]>
    wrote:

    >On Thu, 4 Aug 2011 12:33:44 -0400, blake murphy wrote:
    >
    >> after all that painstaking effort, you didn't toast the bread. tsk, tsk.

    >
    >BLT bread has to be soft and squishy. No exceptions. I will only
    >make BLT's within 2 days of buying a loaf of bread. The bread should
    >stick to the roof of your mouth.


    I like them toasted too but I'd make an exception to try that lamb
    bacon.

    Lou

  11. #11
    Ranee at Arabian Knits Guest

    Default Re: Lamb BLT Sandwich from Start to Finish

    In article <[email protected]>,
    Lou Decruss <[email protected]> wrote:

    > On Thu, 4 Aug 2011 12:05:53 -0500, Sqwertz <[email protected]>
    > wrote:
    >
    > >On Thu, 4 Aug 2011 12:33:44 -0400, blake murphy wrote:
    > >
    > >> after all that painstaking effort, you didn't toast the bread. tsk, tsk.

    > >
    > >BLT bread has to be soft and squishy. No exceptions. I will only
    > >make BLT's within 2 days of buying a loaf of bread. The bread should
    > >stick to the roof of your mouth.

    >
    > I like them toasted too but I'd make an exception to try that lamb
    > bacon.


    BLT bread should absolutely be toasted. Not so much that it breaks
    into pieces, but there should be some crunch.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  12. #12
    Lou Decruss Guest

    Default Re: Lamb BLT Sandwich from Start to Finish

    On Thu, 04 Aug 2011 11:48:37 -0700, Ranee at Arabian Knits
    <[email protected]> wrote:

    >In article <[email protected]>,
    > Lou Decruss <[email protected]> wrote:
    >
    >> On Thu, 4 Aug 2011 12:05:53 -0500, Sqwertz <[email protected]>
    >> wrote:
    >>
    >> >On Thu, 4 Aug 2011 12:33:44 -0400, blake murphy wrote:
    >> >
    >> >> after all that painstaking effort, you didn't toast the bread. tsk, tsk.
    >> >
    >> >BLT bread has to be soft and squishy. No exceptions. I will only
    >> >make BLT's within 2 days of buying a loaf of bread. The bread should
    >> >stick to the roof of your mouth.

    >>
    >> I like them toasted too but I'd make an exception to try that lamb
    >> bacon.

    >
    > BLT bread should absolutely be toasted. Not so much that it breaks
    >into pieces, but there should be some crunch.
    >


    I like a light toasting of all sandwiches.

    Lou

  13. #13
    Sqwertz Guest

    Default Re: Lamb BLT Sandwich from Start to Finish

    On Thu, 04 Aug 2011 11:48:37 -0700, Ranee at Arabian Knits wrote:

    > BLT bread should absolutely be toasted. Not so much that it breaks
    > into pieces, but there should be some crunch.


    The lettuce and [possibly] the bacon is already crispy. You need the
    texture contrast of soft, squishy bread.

    -sw

  14. #14
    Pico Rico Guest

    Default Re: Lamb BLT Sandwich from Start to Finish


    "Sqwertz" <[email protected]> wrote in message
    news:1qa746lbf4gfa$.[email protected]..
    > On Thu, 04 Aug 2011 11:48:37 -0700, Ranee at Arabian Knits wrote:
    >
    >> BLT bread should absolutely be toasted. Not so much that it breaks
    >> into pieces, but there should be some crunch.

    >
    > The lettuce and [possibly] the bacon is already crispy. You need the
    > texture contrast of soft, squishy bread.
    >
    > -sw


    While there is no right or wrong here, you are clearly right.



  15. #15
    Sqwertz Guest

    Default Re: Lamb BLT Sandwich from Start to Finish

    On Thu, 4 Aug 2011 14:10:09 -0700, Pico Rico wrote:

    > "Sqwertz" <[email protected]> wrote in message
    > news:1qa746lbf4gfa$.[email protected]..
    >> On Thu, 04 Aug 2011 11:48:37 -0700, Ranee at Arabian Knits wrote:
    >>
    >>> BLT bread should absolutely be toasted. Not so much that it breaks
    >>> into pieces, but there should be some crunch.

    >>
    >> The lettuce and [possibly] the bacon is already crispy. You need the
    >> texture contrast of soft, squishy bread.

    >
    > While there is no right or wrong here, you are clearly right.


    A phyrric victory for me (thank you ;-). People (and restaurants)
    will continue to toast their bread for a BLT and serve PB&J's on
    squishy white bread.

    -sw

  16. #16
    Jean B. Guest

    Default Re: Lamb BLT Sandwich from Start to Finish

    Sqwertz wrote:
    > This sandwich took me two weeks to make. And it was well worth it.
    > Plus I have enough lamb bacon to make another 8 or 10 of them. And
    > plenty of lamb bacon fat for whatever tickles my fancy.
    >
    > Raw, bone in lamb breast, halved, for $.99/lb.
    >
    > http://img842.imageshack.us/img842/8...bbreastraw.jpg
    >
    > This was cured in the "basic cure" using the salt-box method with a
    > head of fresh-pressed garlic for 2 days in the fridge. Then wiped
    > down and smoked over pecan for 3 hours at about 165F.
    >
    > http://img143.imageshack.us/img143/5...consmoked1.jpg
    >
    > The lamb was then deboned, sliced, and cooked in the oven at 250F for
    > about 30 minutes (that's about 1/3rd of a boned slab's worth of lamb
    > you see here). Lamb bacon can be touch and rubbery but slow cooking
    > in the oven on a half sheet pan solves that.
    >
    > http://img824.imageshack.us/img824/5...icedcooked.jpg
    >
    > Then assembled into a Lamb BLT with thin sliced red onion, cucumber,
    > cheese, and mayo (as well as the lettuce and campari tomatoes).
    > Served with garlic olives and pepperoncini.
    >
    > http://img808.imageshack.us/img808/2...acononionc.jpg
    >
    > It's going to be hard to top this for dinner. I think I'll make
    > Hamburger Helper. But there's so many gourmet flavors of HH to choose
    > from...
    >
    > -sw


    My goodness! I wonder whether I'll ever want to putter like that
    again? (NOT speaking of the HH.)

    --
    Jean B.

  17. #17
    Lou Decruss Guest

    Default Re: Lamb BLT Sandwich from Start to Finish

    On Thu, 4 Aug 2011 20:44:52 -0500, Sqwertz <[email protected]>
    wrote:

    >On Thu, 4 Aug 2011 14:10:09 -0700, Pico Rico wrote:
    >
    >> "Sqwertz" <[email protected]> wrote in message
    >> news:1qa746lbf4gfa$.[email protected]..
    >>> On Thu, 04 Aug 2011 11:48:37 -0700, Ranee at Arabian Knits wrote:
    >>>
    >>>> BLT bread should absolutely be toasted. Not so much that it breaks
    >>>> into pieces, but there should be some crunch.
    >>>
    >>> The lettuce and [possibly] the bacon is already crispy. You need the
    >>> texture contrast of soft, squishy bread.

    >>
    >> While there is no right or wrong here, you are clearly right.

    >
    >A phyrric victory for me (thank you ;-). People (and restaurants)
    >will continue to toast their bread for a BLT and serve PB&J's on
    >squishy white bread.


    I'd never have a pbj on untoasted bread. I just have pb on toast or a
    muffin and don't make a closed sandwich.

    Lou

  18. #18
    Sqwertz Guest

    Default Re: Lamb BLT Sandwich from Start to Finish

    On Sat, 06 Aug 2011 13:06:42 -0500, Lou Decruss wrote:

    > I'd never have a pbj on untoasted bread.


    Really? I think the standard is untoasted. But what do I know :-)
    It sure makes the peanut butter easier to spread if toasted.

    -sw

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