Serene wrote:

> The next day, I made a Mexican-inspired lamb soup with the rest of the
> chops (since there were fewer than one chop per person left), and that,
> too, was delightful.

Details please... I offer this as prepayment, a post of mine from last
October:

| I got a small lamb shoulder roast from a local meat seller at the Auburn
| farmer's market. Last night, I made a kind of dry rub from salt, garlic
| powder, chili powder, paprika, cumin, and cinnamon. I coated the roast
| with the rub, wrapped it in aluminum foil, and put it inside a pan in a
| 270-degree oven. The roast cooked for several hours, until we could no
| longer resist pulling it out of the oven because it smelled so good. It
| rested for about 20 minutes while I warmed some foil-wrapped corn
| tortillas in the steamer and heated up some pinto beans with chiles and
| shallots.
|
| The lamb was exceptionally flavorful and succulent. I wish we'd had more
| time to let it sit so that the dry rub could penetrate the meat, but this
| was a kind of spur-of-the-moment thing, so we made do. We made mini-tacos
| with the tortillas, lamb, shredded cheese (Sargento's Mexican blend), and
| salsa verde. We also had little dipping bowls for the nicely-flavored jus,
| and we drank beer along with the meal.


Bob