TN: Too much lamb? Not for me

Hi, Dale - Care to elaborate on that recipe please?

Tom S

Is that the "Paniolo" recipe from Hawaii ... 'cause it's been a house favourite at our place for years!

It's great how this group keeps inspiring new tasting experiences.

Cheers,

John Mavrak

Heaven!

Last week we were at dinner and I overhead a diner at the table next to us, in what is a remarkably nice but low-key restaurant, say "Oh yeah, I love lamb, and you put mint jelly on it..."

I guess if you're eating lousy lamb...

Dana

Can't tell you if that is the original source, but the wife found it in a "Cooking Light" magazine. It's definitely a keeper.

Half a cup of hoisin, quarter cup each of honey and sugar, 3 cloves garlic chopped or pressed, tablespoon of minced fresh ginger and 1/4 teaspoon of the curry paste.

Cut the lamb rack into double bone chops (frenched), baste with oil and the sauce and sear in a very hot skillet to seal all sides. Then dip whole chops in the sauce and spread on a rack over parchment on a cookie sheet. Bake at 450 degrees for about 15-20 minutes or an internal temp of 120 degrees F.

Take the remainder of the sauce and heat to boiling in a small saucepan or microwave. Serve for dipping.

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" Smithsonian Institution Press ISBN #1-58834-103-8

A recent addition to the shelves of US supermarkets is a product called "Craisins" which are slightly dessicated cranberries available in cello bags like raisins. Also in the frozen section, cans of concentrated cranberry juice. Makes it a snap for such enhancements of not only game meat but also quite nice with pork loin and as a base for some excellent fresh spinach salads with a raspberry viniagrette and some baked sugar-basted pecans.

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" Smithsonian Institution Press ISBN #1-58834-103-8

Sounds like a fairly modest proposal to me.

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" Smithsonian Institution Press ISBN #1-58834-103-8

[] ] I _have_ to say that I am completely at odds with the French over their ] treatment of lamb. I find that :- ] a) they like it far too young, it has little flavour and an unpleasantly ] gooey texture ] b) they like it with FAR too much garlic, which IMO completely masks what ] little flavour these baby lambs might have had. ] c) they often eat it so undercooked that the fat is hardly softeend and it ] is a deep red. ] ] However, we do sometimes manage to get really good lamb, (one of our ] neighbours has a few on the hillside to keep down the grass) and that is a ] joy and delight. HUGELY expensive, though. ] ][]

Perhaps you live in a bad area for lamb. Here in normandy the lamb is excellent, either local, from the Manche or the best: salt-marsh lamb from the bay of Mont St Michel.

We eat our local lambs quite young, they are never gooey. And we eat them

*very* rare, because that way the flavor is best! :) My 6 year old daughter will not touch lamb that is less than deep red...

Sorry to be disagreeable. :)

-E

P.S. Certainly agree about the expensive part, though. Phew.

treatment of lamb.

I thought the Greeks were the ones that were tough on the little buggers.......;-)

too>deepply contaminated!

In that case I assume you wouldn't like my recipe for lamb carpaccio....(really)

Salut/Hi Bill Spohn,

le/on 21 Apr 2004 21:58:44 GMT, tu disais/you said:-

buggers.......;-)

As everyone knows, Bill, that's the Turks. (;-)))

Well, I would always try it (and I can't say fairer than that). However, the odds are that I wouldn't be too impressed. I've had a number of dishes with raw fish or meat, and with the exception of steak tartare, have never been hugely impressed. Gravlax, Ceviche, Carpaccio, sushi (where the raw fish is compounded by vinegared rice) and sashimi (though I _did_ have ONE I liked) they all have a similar sort of texture which I can't bring myself to like. The odd thing though, is that scotch smoked salmon, which almost has the same mouthfeel (a better expression than texture) is something I adore. But hey, who says I've got to be consistent?

I would like to see that recipe, if you don't mind posting it. I like my red meat ... RED.

Andy

Actually, it is just like regular carpaccio - lightly freeze a tenderloin so that you can shave it very thinly, lay it on a plate and then dress it with the usual EVO, capers, shaved Reggiano etc. Goes very well with acidic reds like Barberas.

I had them do this for a lunch - the people there might have had qualms about eating it had they known it was lamb, not beef, but loved it when they tasted it.

If you are worried about the feel of raw meat (Ian), you can convert this to a sort of ceviche by adding some lemon juice to what you dress it with, but it does tend to grey the meat and the appearance is decidedly inferior.