On Sun, 10 Dec 2006 19:12:14 -0600, "modom (palindrome guy)"
<moc.etoyok@modom> wrote:

>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.


Thanks for the update. It really sounds lovely.

Of course, the very mention of the shoulder chops got me to stop and
the market and pick some up for dinner tonight. We had them broiled,
with asparagus and brown rice on the side.

Boron