On Fri, 10 Apr 2009 15:50:22 -0700, koko > wrote:

>
>I've been reading here the different opinions lamb from Australia,
>New Zeland and USA. If I remember right, the general census was that
>the American lamb was milder. The only lamb I've ever eaten was either
>New Zeland or Australian spring lamb, chops or shanks.
>It took me a while to learn to like lamb so I was interested in how
>American lamb would compare.
>
>I found some lamb chops from a USA lamb so of course I had to give
>them a try. I did what I normally do to lamb chops, they were
>marinated in olive oil, garlic and rosemary.
>While the lamb was marinating I roasted some veggies.
>
>I coated the edges of the chops with the garlic and rosemary and
>broiled them to med rare.
>http://i43.tinypic.com/23wjw9w.jpg
>
>To my taste the American lamb is milder but I don't think it's better,
>just different. Next I'll try American lamb shanks,_love_them braised.
>http://i44.tinypic.com/350nm7m.jpg

Did you get your lamb at the farmer's market?
>
My mother raised sheep, so I had a lot of free lamb yearly. It was
fabulous (they were a combination of field and alfalfa fed).


--
I love cooking with wine.
Sometimes I even put it in the food.