"Sqwertz" <[email protected]> wrote in message
> 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.
> 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.
> 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.
> 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.
> 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