Went to the New Zealand store yesterday, and picked up eleven of the
most beautiful lamb chops ever (from NZ, frozen, very reasonably
priced). I've never had New-Zealand lamb, so I'm really looking forward
to it. Now I gotta go do a google and see what I'm gonna do with 'em.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

Serene Vannoy wrote:
> Went to the New Zealand store yesterday, and picked up eleven of the
> most beautiful lamb chops ever (from NZ, frozen, very reasonably
> priced). I've never had New-Zealand lamb, so I'm really looking forward
> to it. Now I gotta go do a google and see what I'm gonna do with 'em.

Looks like I'll probably broil them with a little garlic and salt, then
serve them with mint sauce (NOT mint jelly), unless anyone has a better
idea. Probably serve asparagus and Israeli couscous on the side. Thoughts?

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

On Sun, 10 Aug 2008 10:38:38 -0700, Serene Vannoy
> wrote:

>Serene Vannoy wrote:
>> Went to the New Zealand store yesterday, and picked up eleven of the
>> most beautiful lamb chops ever (from NZ, frozen, very reasonably
>> priced). I've never had New-Zealand lamb, so I'm really looking forward
>> to it. Now I gotta go do a google and see what I'm gonna do with 'em.
>
>Looks like I'll probably broil them with a little garlic and salt, then

I'd add some finely chopped fresh rosemary

>serve them with mint sauce (NOT mint jelly), unless anyone has a better
>idea. Probably serve asparagus and Israeli couscous on the side. Thoughts?

Have you tried quinoa? I has a really interesting flavor.


I'm always pushing peach salsa to go with lamb.


Peach-Mint Salsa

2 ripe peaches, diced
1 small red pepper; chopped
1/2 red onion; chopped
1 small jalapeno pepper; minced
1T fresh lime juice
1T honey
2 tablespoons fresh chopped mint



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun, 10 Aug 2008 10:24:29 -0700, Serene Vannoy
> wrote:

>Went to the New Zealand store yesterday, and picked up eleven of the
>most beautiful lamb chops ever (from NZ, frozen, very reasonably
>priced). I've never had New-Zealand lamb, so I'm really looking forward
>to it. Now I gotta go do a google and see what I'm gonna do with 'em.
>
>Serene

Where is the New Zealand store? This is a new one for me..not that I
have been in the bay area in about 2 years. Sounds
interesting...sounds like I will need to make a trip there whenever I
get back...

Christine

On Aug 10, 12:24*pm, Serene Vannoy > wrote:
> Went to the New Zealand store yesterday, and picked up eleven of the
> most beautiful lamb chops ever (from NZ, frozen, very reasonably
> priced). I've never had New-Zealand lamb, so I'm really looking forward
> to it. *Now I gotta go do a google and see what I'm gonna do with 'em.
>
> Serene
> --
> "I think I have an umami receptor that has developed sentience." -- Stef

================================================== =======
If grilling is an option, mix a little evoo, a little lemon juice,
and a little grated onion & some cracked black pepper. Brush mixture
on both sides wait a few minutes and grill the chops till medium (or
as you prefer).

Whatever you do, please come back and tell us how it was - I ate
"New Zealand" lamb for the first time last week in an untried
restaurant. It was "off" tasting. I have never to my knowledge eaten
mutton but I have eaten nearly year old lamb and it was never this
strong. I refuse to judge all New Zealand lamb by that stuff I ate.
( too many neat folks from NZ on rfc. I'd rather blame it on the
restaurant.

Lynn in Fargo
who at least knows that American lamb can be 12 months old but that NZ
lamb must be under six months . . . right?

On Aug 10, 10:38*am, Serene Vannoy > wrote:
> > Looks like I'll probably broil them with a little garlic and salt, then
> serve them with mint sauce (NOT mint jelly), unless anyone has a better
> idea. Probably serve asparagus and Israeli couscous on the side. Thoughts?
>
Or caramelize a large red onion flavored with a pinch of minced
rosemary. Better than any form of mint ever was. Broil or grill the
chops. Orzo seems to go well with lamb. (I couldn't find orzo in two
supermarkets last week, though. Dunno why.) -aem

In article >,
Serene Vannoy > wrote:

> Went to the New Zealand store yesterday, and picked up eleven of the
> most beautiful lamb chops ever (from NZ, frozen, very reasonably
> priced). I've never had New-Zealand lamb, so I'm really looking forward
> to it. Now I gotta go do a google and see what I'm gonna do with 'em.

Oooh, you are in for a treat. Keep it fairly simple, just whack 'em
under the grill (broiler) with a bit of salt and pepper. Maybe some
garlic or rosemary if you're feeling like something a bit fancy.

Miche

--
Electricians do it in three phases

On Sun, 10 Aug 2008 10:24:29 -0700, Serene Vannoy
> wrote:

>Went to the New Zealand store yesterday, and picked up eleven of the
>most beautiful lamb chops ever (from NZ, frozen, very reasonably
>priced). I've never had New-Zealand lamb, so I'm really looking forward
>to it. Now I gotta go do a google and see what I'm gonna do with 'em.
>
>Serene

I chop up some rosemary with garlic and pat that along the edges of
the chops, pretty thick. Then broil a few minutes on each side to med
rare, more on the rare side.
Perfectly broiled lamb chops over shadow what they are served with so
I wouldn't fuss too much about what to serve with them. I usually just
roast some veggies to go with them.

Lucky you!

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/09

Sorry it's taken me so long to answer this. With a new teenager in the
house, my time is very limited these days.

Christine Dabney wrote:
> On Sun, 10 Aug 2008 10:24:29 -0700, Serene Vannoy
> > wrote:
>
>> Went to the New Zealand store yesterday, and picked up eleven of the
>> most beautiful lamb chops ever (from NZ, frozen, very reasonably
>> priced). I've never had New-Zealand lamb, so I'm really looking forward
>> to it. Now I gotta go do a google and see what I'm gonna do with 'em.
>>
>> Serene
>
> Where is the New Zealand store? This is a new one for me..not that I
> have been in the bay area in about 2 years. Sounds
> interesting...sounds like I will need to make a trip there whenever I
> get back...

It's in San Leandro, on East 14th/International, not far from the San
Leandro BART station. Let's see if I can find a website:

Well, there's no review on chow.com, but there's an address and a map:

http://www.chow.com/places/32989

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Lynn from Fargo wrote:
> On Aug 10, 12:24 pm, Serene Vannoy > wrote:
>> Went to the New Zealand store yesterday, and picked up eleven of the
>> most beautiful lamb chops ever (from NZ, frozen, very reasonably
>> priced). I've never had New-Zealand lamb, so I'm really looking forward
>> to it. Now I gotta go do a google and see what I'm gonna do with 'em.
>>
>> Serene
>> --
>> "I think I have an umami receptor that has developed sentience." -- Stef
>
> ================================================== =======
> If grilling is an option, mix a little evoo, a little lemon juice,
> and a little grated onion & some cracked black pepper. Brush mixture
> on both sides wait a few minutes and grill the chops till medium (or
> as you prefer).
>
> Whatever you do, please come back and tell us how it was -

Super good. Mild and tender, and even the one person in the house who
normally dislikes lamb said, and I quote, "Well, at a dollar a chop, we
can have this every week if you want."

Serene
--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Miche wrote:
> In article >,
> Serene Vannoy > wrote:
>
>> Went to the New Zealand store yesterday, and picked up eleven of the
>> most beautiful lamb chops ever (from NZ, frozen, very reasonably
>> priced). I've never had New-Zealand lamb, so I'm really looking forward
>> to it. Now I gotta go do a google and see what I'm gonna do with 'em.
>
> Oooh, you are in for a treat. Keep it fairly simple, just whack 'em
> under the grill (broiler) with a bit of salt and pepper. Maybe some
> garlic or rosemary if you're feeling like something a bit fancy.

I ended up dusting them with salt/pepper/garlic-powder and broiling them
just until it was clear they were cooked enough not to kill us.
Medium-rare they turned out to be, and oh, so tender and good. Yay!

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.

Yay, New Zealand! :-)

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

"Serene Vannoy" > ha scritto nel messaggio
...
> Miche wrote:
>> Oooh, you are in for a treat. Keep it fairly simple, just whack 'em
>> under the grill (broiler) with a bit of salt and pepper. Maybe some
>> garlic or rosemary if you're feeling like something a bit fancy.
>
> I ended up dusting them with salt/pepper/garlic-powder and broiling them
> just until it was clear they were cooked enough not to kill us.
> Medium-rare they turned out to be, and oh, so tender and good. Yay!
>
> Serene

Since they are so cheap here's another thing to do. Make very dry, fine
breadcrumbs and season them highly with dried herbs, salt and cayenne of hot
paprika.
Rub the chops with prepared mustard and then dredge in the spicy crumbs.
Let them sit on a rack to dry and set for 30 minutes or so. You can sauté
them in olive oil or bake them on parchment-- spray with a bit of il if
baking. They taste like rack of lamb al diavlo.

In article >,
Serene Vannoy > wrote:

> Sorry it's taken me so long to answer this. With a new teenager in the
> house, my time is very limited these days.
>
> Christine Dabney wrote:
> > On Sun, 10 Aug 2008 10:24:29 -0700, Serene Vannoy
> > > wrote:
> >
> >> Went to the New Zealand store yesterday, and picked up eleven of the
> >> most beautiful lamb chops ever (from NZ, frozen, very reasonably
> >> priced). I've never had New-Zealand lamb, so I'm really looking forward
> >> to it. Now I gotta go do a google and see what I'm gonna do with 'em.
> >>
> >> Serene
> >
> > Where is the New Zealand store? This is a new one for me..not that I
> > have been in the bay area in about 2 years. Sounds
> > interesting...sounds like I will need to make a trip there whenever I
> > get back...
>
> It's in San Leandro, on East 14th/International, not far from the San
> Leandro BART station. Let's see if I can find a website:
>
> Well, there's no review on chow.com, but there's an address and a map:
>
> http://www.chow.com/places/32989

Reminds me, I really should drop that bottle of golden syrup in the mail
for you one of these years.

Miche

--
Electricians do it in three phases

In article >,
Serene Vannoy > wrote:

> Miche wrote:
> > In article >,
> > Serene Vannoy > wrote:
> >
> >> Went to the New Zealand store yesterday, and picked up eleven of the
> >> most beautiful lamb chops ever (from NZ, frozen, very reasonably
> >> priced). I've never had New-Zealand lamb, so I'm really looking forward
> >> to it. Now I gotta go do a google and see what I'm gonna do with 'em.
> >
> > Oooh, you are in for a treat. Keep it fairly simple, just whack 'em
> > under the grill (broiler) with a bit of salt and pepper. Maybe some
> > garlic or rosemary if you're feeling like something a bit fancy.
>
> I ended up dusting them with salt/pepper/garlic-powder and broiling them
> just until it was clear they were cooked enough not to kill us.
> Medium-rare they turned out to be, and oh, so tender and good. Yay!

Most excellent. Glad you liked it.
>
> 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.
>
> Yay, New Zealand! :-)

Yeah, I've gotten rather attached to the place.

Miche

--
Electricians do it in three phases

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

Miche wrote:

> Reminds me, I really should drop that bottle of golden syrup in the mail
> for you one of these years.

Well, I notice I haven't mailed you any California goodies yet, either. :-)

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Giusi wrote:
> "Serene Vannoy" > ha scritto nel messaggio
> ...
>> Miche wrote:
>>> Oooh, you are in for a treat. Keep it fairly simple, just whack 'em
>>> under the grill (broiler) with a bit of salt and pepper. Maybe some
>>> garlic or rosemary if you're feeling like something a bit fancy.
>> I ended up dusting them with salt/pepper/garlic-powder and broiling them
>> just until it was clear they were cooked enough not to kill us.
>> Medium-rare they turned out to be, and oh, so tender and good. Yay!
>>
>> Serene
>
> Since they are so cheap here's another thing to do. Make very dry, fine
> breadcrumbs and season them highly with dried herbs, salt and cayenne of hot
> paprika.
> Rub the chops with prepared mustard and then dredge in the spicy crumbs.
> Let them sit on a rack to dry and set for 30 minutes or so. You can sauté
> them in olive oil or bake them on parchment-- spray with a bit of il if
> baking. They taste like rack of lamb al diavlo.
>
>

That sounds lovely. I'll give it a go.

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Sun, 31 Aug 2008 11:13:06 -0700, Serene Vannoy wrote:

> Miche wrote:
>
>> Reminds me, I really should drop that bottle of golden syrup in the mail
>> for you one of these years.
>
> Well, I notice I haven't mailed you any California goodies yet, either. :-)
>
> Serene

really, girls. get it ****ing together.

your pal,
blake