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Good Lamb Lollipop Recipes?
Posted on 10/16/09 at 12:38 pm
Posted on 10/16/09 at 12:38 pm
Where do you buy your rack of lamb?
This post was edited on 10/16/09 at 12:39 pm
4
Posted on 10/16/09 at 2:51 pm to natsun287
Sam's
Posted on 10/16/09 at 3:41 pm to arseinclarse
Sam's is good and cheap. I grill them whole until medium rare then let rest before slicing. I like to put pesto on the plate and set them over it with a little kosher salt and cracked pepper.
Posted on 10/16/09 at 6:45 pm to Martini
Damn, I've been wanting some lamb recently. Gonna have to take a trip to Sam's soon.
Posted on 10/16/09 at 9:34 pm to natsun287
Fresh Market on Perkins has some of the best Rack of Lamb, 8-9 bone, in the city for the price. I normally don't like frozen lamb but I purchase two fresh racks and freeze one and they are really great. I season them with salt, pepper, granulated garlic, thyme, and tarragon and let them sit at room temperature for 2-3 hours in about 1/2 cup red wine and then in the skillet or on the pit until the center reaches 128 degrees and then I wrap them tightly in foil for 15 minutes to rest before slicing....they are great.
Posted on 10/17/09 at 6:44 pm to tabori46
quote:
I normally don't like frozen lamb
Pretty much all of it is frozen. The tiny New Zealand racks are incredible.
For non-frozen, there used to be a guy at the BR market who sold fresh lamb.
Posted on 10/18/09 at 11:09 am to natsun287
I have no particular place for getting the lamb, usually you can find a deal at Albertson's every 6 weeks or so.
I always go with a Herb Crusted rack of lamb. Basically lots of fresh herbs put through a food processor then coated around the whole rack, tons of variations online.
Then I usually make up a couple of dips/sauces to go with them. I have a recipes for a shallot marmalade, cucumber relish, and mango salsa that are great for this.
I always go with a Herb Crusted rack of lamb. Basically lots of fresh herbs put through a food processor then coated around the whole rack, tons of variations online.
Then I usually make up a couple of dips/sauces to go with them. I have a recipes for a shallot marmalade, cucumber relish, and mango salsa that are great for this.
Posted on 10/18/09 at 11:18 am to fightin tigers
Yes you are so right....most all lamb rack is frozen and thawed by the time it hits the meat case of your store. But fear not, if properly handled it is great, cooked herb encrusted or as I mentioned above. Remember though the wrapping in foil and resting for 15 minutes is not imperative but makes all the difference in the world wit final texture and flavor.
Posted on 10/18/09 at 12:05 pm to tabori46
quote:
tabori46
would I/do I know you? looked through some of your past posts and your knowledge stands out. the name doesn't fit anything that I would recognize though.
This post was edited on 10/18/09 at 12:07 pm
Posted on 10/18/09 at 2:00 pm to tabori46
quote:
Good Lamb Lollipop Recipes?
Yes you are so right....most all lamb rack is frozen and thawed by the time it hits the meat case of your store. But fear not, if properly handled it is great, cooked herb encrusted or as I mentioned above. Remember though the wrapping in foil and resting for 15 minutes is not imperative but makes all the difference in the world wit final texture and flavor.
And believe me if it is bad you will know it. I have had a couple of them go bad on me and just today had a pork roast that I had to toss. I bought it last week and froze it that day then thawed last night in the refrigerator.
Posted on 10/18/09 at 4:08 pm to fightin tigers
Not sure. I grew up in the Hammond area, love cooking and took many cooking classes over the years including Blackberry Farm, Viking Cooking Schools and many Food & Wine event classes. I own most cookbooks written of value over the past 15 years. I am a big fan of Louisiana chefs, John Besh, Matt Murphy, Tory McPhil, John Folse, Paul Prudhomme, Susan Spicer etc and I have learned a lot from all of them. I also support all products from Louisiana cooks like the new Besh Butter, Prudhomme Spices too. I work for LSU and love travel, eating and some things food network but not the wacky stuff.
Posted on 10/18/09 at 11:32 pm to natsun287
Had some lamb lollipops on the opening day of dove season this year. It was a first for me. A guy pulled 2 or 3 zip lock bags full of them from his ice chest, they were already sliced. I believe they had basic seasoning (salt, pepper, etc.), and a little olive oil. We grilled them for about 3 minutes per side...lots of beer had been consumed by this time, but 3 minutes sounds about right. I do remember that they weren't on the grill very long. Damn were they good, and they sure didn't last very long either.
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