On Sun, 10 Dec 2006 14:37:49 -0500, Boron Elgar
> wrote:

>On Sun, 10 Dec 2006 13:00:38 -0600, "modom (palindrome guy)"
><moc.etoyok@modom> wrote:
>
>>I've got two of them thawing in the kitchen. I'm thinking about
>>braising them in hard apple cider with herbs and lots of black pepper.
>>
>>What would you do with them?
>
>They are wonderful broiled or grilled. In fact, I have never braised
>them and I'm curious as to how they will turn out.
>
>I like lamb with balsamic vinegar, garlic and rosemary.
>
>Boron

The lamb was quite good. I used black pepper corns; a chopped leek;
1/2 an onion, chopped; button mushrooms, quartered; two bottles of
cider; bay leaves; ginger, peeled and chunked; and some dried parsley.
I set it all with the lamb shoulder chops/steaks in a baking pan and
covered it with foil. I oven braised the meat for a little over two
hours at 250F (it was still a bit frozen when I started, so a longer
cooking time seemed warranted).

The juices were a little too sweet when I pulled it all out of the
cooker, so I added some Dijon mustard and a splash of wine vinegar.
Then I reduced the juice with some fresh thyme sprigs in it and the
meat removed to a plate. The results were fork-tender and rich with a
mild, but noticeable lamb flavor. D said it tasted like French food,
which I take as a compliment. It would have been better without the
leek, though. The combination of a leek's sweetness and the cider's
sugars was more than I wanted.
--

modom

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