In article >,
"Dusty Bleher" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> ...
> >> > When I have leftover roast lamb, I'll warm it up and warm up a flour
> >> > tortilla (I use whole wheat, but you could use low-carb), and wrap the
> >> > tortilla around chunks of lamb, feta, and maybe some herbs like fresh
> >> > parsley. YUM!
> >> Mmmmm! Sounds absolutely yummy, Priscilla. I think I'm gonna wonder on
> >> down to the market and take my chances with "mad lamb disease"...(:-o)!
> ...
> > On the rare occasion that we go out to eat, I prefer to go to "outback"
> > and order their rack of lamb...... OH my gods! It's pure heaven! They
> ...
> > Outback will also let you substitute extra green veggies for the
> > potatoes with no hassle. :-)
>
> BTDT! And you're right, it's often not listed; but wonderful just the same.
> One of my more appreciated places as well.

Even if it's not listed on the menu, you can request it on the off
chance that it's available at the moment. From what I've read and from
what the chef told me at our local one, it's extremely popular! He
explained that they are having a supply problem.

Odd, in England and Australia, sheep/lamb is common. Here, it's rare
and expensive as he**! And I know there are plenty of sheep in the US!

>
> ...
> > Lamb is very, very good.
>
> I just got back from the market with some fresh lamb. I started some
> sourdough culture before I left, and now it's slice and get the lamb
> marinating. Tonight when my honey comes home, I'll throw down a couple of
> fresh SD Pita's, and while they're baking the lamb will be sizzling. Looks
> like it's gonna be yoghurt drizzled, pita wrapped, lamb souvlakis tonight!
>
> > Thanks for the nudge, Priscilla.
>
>
> Later all while I wipe up this puddle of drool,
> Dusty

Indeed... What time's dinner? <lol>

>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson