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Posts Tagged ‘lamb’

Grilled American Lamb Rack

Rested and seasoned

Plated with fresh salad greens and pan juice vinaigrette

Summer is creeping in and we’ve fired up the grill. The four bone half rack of lamb makes for a nice light dinner with a fresh green salad from the garden. Cook the rack to 125 or so degrees and rest for a considerable amount of time. Spread olive oil, chopped herbs, chopped fresh garlic, lemon, and salt & pepper on the cutting board you rest the rack on. Butcher the rack right there and plate over dry salad. Now scrape all juices and marinade into a small bowl. Add one egg yolk and stir well. Taste for salt and lemon and dress your plate. Good Stuff!

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saute until soft, add any bacon left from breakfast

Simmer for hours, finish with chopped cilantro and butter

The Mexican feast must have beans! We cook ours in much olive oil. After we add the beans, we add any leftover meats from the fridge. This batch got braised lamb and lamb gravy! Good Stuff!

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Braised lamb shoulder steaks and sauteed ramps. We bind with the dregs from the cheese drawer, a 1/4 disc of boucheron, the crust from the Humboldt fog, some shredded truffled sottoncere. Favorite pasta recipe will do, did you know you can make pasta dough in your bread machine? Good Stuff!

Different stages of assembly.

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