What did everyone cook today?
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I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
GWG8541 Looks delicious. We love lamb and we usually do a leg on the grill with spring asparagus for Easter.
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I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
GWG8541 Right now, I have to go at least 30 miles to get lamb racks. Will just have to tag team some trips in that direction. It’s different. But, when done/seasoned expertly, it’s a great meal.
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GWG8541 Looks delicious. We love lamb and we usually do a leg on the grill with spring asparagus for Easter.
Bob Stehlik I have done them for Christmas too, but mainly Easter, smoked or roasted. Marinated in Walton’s Greek Cyclops with a deuced up Walton’s Greek seasoning, make it very good.
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GWG8541 Right now, I have to go at least 30 miles to get lamb racks. Will just have to tag team some trips in that direction. It’s different. But, when done/seasoned expertly, it’s a great meal.
zbigjeff these were New Zealand lamb at Sam’s club they got in the week after Christmas. It was a good purchase.
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I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
GWG8541 Maaaannn that looks amazing.
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Ooh La, La! That’s a nice Frenched Rack of Lamb!!
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I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
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Please eat more lamb, I’m taking nearly a 100 head this weekend to the sale.
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I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
GWG8541 We don’t eat much lamb, but after looking at that, I’m going to have to reconsider. Excellent meal.
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mrobisr We love lamb, I don’t like the prices, so we eat it only a few times a year.
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mrobisr We love lamb, I don’t like the prices, so we eat it only a few times a year.
HerbcoFood said in What did everyone cook today?:
mrobisr We love lamb, I don’t like the prices, so we eat it only a few times a year.
You are so right, the price is crazy high and I raise 200 + a year and only eat lamb every once in a while. The price has really spiked and is projected to continue to rise.
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HerbcoFood said in What did everyone cook today?:
mrobisr We love lamb, I don’t like the prices, so we eat it only a few times a year.
You are so right, the price is crazy high and I raise 200 + a year and only eat lamb every once in a while. The price has really spiked and is projected to continue to rise.
mrobisr I usually get them on the manager’s special, we really like the cute little t-bones.
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mrobisr Very good meat. I wish we still had enough room for some, goat too for that matter. I had an uncle that never owned a lawn mower. He would go to auction every Spring, purchase several, then take a few for themselves & auction the remainder in the Fall. Good lawn mowers, good meat.
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GWG8541 We don’t eat much lamb, but after looking at that, I’m going to have to reconsider. Excellent meal.
wdaly hard to beat rack of lamb.
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I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
GWG8541 Looks like a great meal.
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No-recipe chicken stir fry using us some leftover chicken and veggies from a veggie tray we made last weekend for an event. It’s amazing what you can whip up when you figure out how to balance salt, fat and acid. The chopsticks were brought back to the states from Japan by my great aunt when she returned from WWII.
Matt W.
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No-recipe chicken stir fry using us some leftover chicken and veggies from a veggie tray we made last weekend for an event. It’s amazing what you can whip up when you figure out how to balance salt, fat and acid. The chopsticks were brought back to the states from Japan by my great aunt when she returned from WWII.
RafterW Great when you can use left overs and get a whole new meal. That sir fry looks amazing!
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No-recipe chicken stir fry using us some leftover chicken and veggies from a veggie tray we made last weekend for an event. It’s amazing what you can whip up when you figure out how to balance salt, fat and acid. The chopsticks were brought back to the states from Japan by my great aunt when she returned from WWII.
RafterW That is amazing & really tasty looking. Thanks to your great aunt as well for her truly greatest service & making it back home safely!
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No-recipe chicken stir fry using us some leftover chicken and veggies from a veggie tray we made last weekend for an event. It’s amazing what you can whip up when you figure out how to balance salt, fat and acid. The chopsticks were brought back to the states from Japan by my great aunt when she returned from WWII.
RafterW great lookin stir fry
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No-recipe chicken stir fry using us some leftover chicken and veggies from a veggie tray we made last weekend for an event. It’s amazing what you can whip up when you figure out how to balance salt, fat and acid. The chopsticks were brought back to the states from Japan by my great aunt when she returned from WWII.
RafterW that is my kind of meal
“You never really die until you end up on the wall at a Cracker Barrel”
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