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1: Nov 28, 16:19
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Posts: 156
In response to
"
It's hard to -- nm
"
by
Roger More
Sfek - it's hard to describe but it's very savoury. It is to beef as turkey is to chicken -- nm
Posted by
Roger More (aka Rogermore)
Jun 6 '10, 16:05
(No message)
Responses:
Is it more of a light meat or a dark meat? I'm not much for dark meats.
-
kelly
Jun 6, 16:07
15
duck is slimy gross unless you *really* know what you' -- nm
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workmanda
Jun 6, 16:11
1
re doing with it. *gag.* lamb is magically delicious. -- nm
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workmanda
Jun 6, 16:11
Dark meat. Seriously, you not having tried lamb makes my mouth sad -- nm
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Roger More
Jun 6, 16:08
12
Okay, so - how would you recommend that I try it? I really don't feel like I've really *tried* it since it's only been in gyros.
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kelly
Jun 6, 16:11
11
For your first time, a roasted rack of lamb flavoured with herbes de Provence. -- nm
-
Roger More
Jun 6, 16:13
6
We've cooked this recipe more than a few times. I'm sure you can find recipes with similar flavours for lamb loin chops -- (link)
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Roger More
Jun 6, 16:19
I actually don't buy anything on the bone...could I do something similar with boneless chops or something? -- nm
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kelly
Jun 6, 16:17
1
you could buy ground lamb and make burgers, but I feel the meat has more flavor as a boned cut -- nm
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peglegpete
Jun 6, 16:18
she's one person right now. rack is too big. chops are the pick. -- nm
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workmanda
Jun 6, 16:14
2
hmm. Could she ship the rest to Will? -- nm
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Beryllium
Jun 6, 16:15
1
"is there any liquid in the parcel, ma'am?" "just a little lamb's blood. no biggie." -- nm
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workmanda
Jun 6, 16:17
grill or broil chops with fresh rosemary, pepper, sea salt. mmmm. (most people would say add garlic, but I think it injures the lamb.) -- nm
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workmanda
Jun 6, 16:12
3
good choice as a first try. I like making a rack with feta/pistachio crust -- nm
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peglegpete
Jun 6, 16:17
2
I feel like if she's trying to get a feel for how the lamb tastes, she needs to be simple. she can dress it up after she decided if she likes it. -- nm
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workmanda
Jun 6, 16:20
1
yup -- nm
-
peglegpete
Jun 6, 16:43
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