?

Log in

No account? Create an account

Previous Entry | Next Entry

My butcher ran out of lamb chops, so tonight I'm bringing home lamb steaks. How should I cook them?

(PS: also bringing home fresh cherry "toemahtoes," which got the butcher a little song from me, and some yummy looking pasta that was 60P a bag. Plan was lamb, salad, and spinach risotto, but I'm flexible ...)

Tags:

Comments

( 19 comments — Leave a comment )
cookwitch
Oct. 8th, 2007 03:49 pm (UTC)
Mmm...lamb. I'd cook them on a griddle, not too much so they stay juicy and serve them with a pesto pasta with the cherry tomatoes. Yum.
webcowgirl
Oct. 8th, 2007 03:49 pm (UTC)
Would gnocchi work?
cookwitch
Oct. 8th, 2007 03:58 pm (UTC)
Yes, I think so. Lamb and pesto work very well and gnocchi will work instead of potatoes.
webcowgirl
Oct. 8th, 2007 04:00 pm (UTC)
*drool*
Looks like you've sold shadowdaddy ...
cookwitch
Oct. 8th, 2007 04:01 pm (UTC)
Re: *drool*
*grin*

Dress the gnocchi with the pesto, or just chop fresh nasil into it, add a little extra olive oil too, then you have a 'sauce' to drizzle on the lamb.
webcowgirl
Oct. 8th, 2007 04:04 pm (UTC)
Re: *drool*
Num. And this on the side? I have some spinach I need to use up.
cookwitch
Oct. 8th, 2007 04:06 pm (UTC)
Re: *drool*
Oh yes, definitely. 1 tip, add the lemon when the spinach is off the heat, it's much more zingy that way.
valkyriekaren
Oct. 8th, 2007 03:53 pm (UTC)
Cook them fast on a griddle, after marinading for a little bit in a splash of balsamic vinegar, olive oil and some herbes de provence.
webcowgirl
Oct. 8th, 2007 03:56 pm (UTC)
Yum! Will they get tender?
cookwitch
Oct. 8th, 2007 04:15 pm (UTC)
It should do, you can beat them up like you do steak, just to make sure.
oldmangrumpus
Oct. 8th, 2007 04:33 pm (UTC)
I would recommend some source of heat.
webcowgirl
Oct. 8th, 2007 04:41 pm (UTC)
More than that generated from the lamb herself?
oldmangrumpus
Oct. 8th, 2007 07:38 pm (UTC)
Yes. Aim for an internal temperature over 500 Kelvin.
webcowgirl
Oct. 8th, 2007 07:57 pm (UTC)
I don't know anything about Kelvin but we had fairly pink lamb, I'd guess medium rare. It was warm all the way through and delicious.
countess_sophia
Oct. 8th, 2007 06:34 pm (UTC)
Poach them in red wine with rosemary, garlic, and basil, serve on a bed of pasta or with new potatoes.

Soph x
webcowgirl
Oct. 8th, 2007 07:59 pm (UTC)
Doh! It was too late by the time I read this. They were served in the manner recommended by valkyriekaren, with a side of fresh pasta (fusili) with pesto (yummy fresh stuff from the organic grocery near work, cost more than the lamb!) and some garlicky spinach.
dimitra
Oct. 8th, 2007 09:42 pm (UTC)
red risotto
for those lovely (and no wonder overpriced) cherry toemahtoes: have you ever tried a red wine risotto? it's my obsession du jour.
you can obviously do your own variation but my standard is the following:
panfry some halved cherry tomatoes in some olive oil,with one clove of garlic and add just a bit of sugar if you like. set aside. then, softly brown some onion (i prefer olive oil rather than butter), add your rice and stock and wine as you'd normally do for a risotto, but opt for a bit less wine and make it red. season, add cooked tomatoes, some fresh rosemary or finely chopped parsley and mix, adding parmesan if you like. you can also add some cranberries (may sound odd but works well!) if you like too, along with the stock/wine.
it's delicious and always a great, colourful surprise :-)
babysimon
Oct. 9th, 2007 07:43 am (UTC)
Re: red risotto
Wow, that sounds really good. I'll have to give it a try...
dimitra
Oct. 9th, 2007 12:22 pm (UTC)
Re: red risotto
it really is de-lish and very goodlooking, too ;-)
( 19 comments — Leave a comment )

Profile

Sea dragon
webcowgirl
Web Cowgirl 衛 思 維

Latest Month

March 2017
S M T W T F S
   1234
567891011
12131415161718
19202122232425
262728293031 

Tags

Powered by LiveJournal.com
Designed by Tiffany Chow