Tonight's repast: Cajun spiced pan seared bone in Lamb shoulder chop with roasted Brussels sprouts (spiced with sea salt, pepper garlic, chipotle powder, brushed with olive oil).
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Tonight's repast: Cajun spiced pan seared bone in Lamb shoulder chop with roasted Brussels sprouts (spiced with sea salt, pepper garlic, chipotle powder, brushed with olive oil).
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I love lamb----but my bride doesn't :shrug:
So I am reduced to eating it when alone. I also try very hard to source local lamb which is a bit older than the muted New Zealand lamb that is slaughtered at such a young age flavor has had little chance to develop.
As a kid, in addition to the dairy heard we had a flock of sheep between 200 and 250. We ate a lot of lamb---and mutton.
And for the sprouts---I commonly roast then cut side up with EVOO and balsamic vinegar drizzled over them.
I had some mutton stew in Cameron once at the chapter house. :)
Obviously, you never had my mother's mutton stew :beat::beat:
I love lamb any cut anytime. I buy my chops at Sam's Club or Costco usually 2-3 dollars a pound less than the grocery store. I like mine broiled and served with mint jelly and tabouli salad. Good stuff. TG that plate looks like some mighty good eatin'
At first I thought it was coming from the Bilge. Now I know where the stink is coming from. Damn lamb.
Liver and Onions... Yum!!!
Have not made it in years... May be time to cook some up. I don't have a cast iron skillet any more though..... hmmm.
Different tastes for different folks, the smell and tasted of liver makes me want to hurl