I bought a rack of lamb on Thursday at TJ. $10 for 14 ounces/397g. The
picture shows four (4) chops.

This is, most admittedly, the chickenshit way of serving lamb. I've
never cooked lamb. This is as close as I've ever come to it. I like
it. I didn't like it when Mom cooked old lamb (probably mutton) for
Easter 53 years ago. I didn't like the smell and she roasted *all* meat
until you knew it would never make a sound again. She took no chances.

This was a snap: it's precooked and needs heat at 325 degrees for 35
minutes. It was heavily sprinkled/rubbed/encrusted with rosemary,
thyme, pepper, bay leaf, and salt. This little lambie was raised "on
open pasture for most of its life." After 35 minutes, I cut it into
chops -- SIX of them, a bone each. They were pink and warm and I knew
Rob wouldn't like them so rare so I stuck them under the broiler for a
couple minutes. He loved them.

Get this: The nutritional info for this package says it will make 4-1/2
three-ounce servings. That's about 1-1/2 chops per. There's a lot of
waste on the chops‹grease. Each serving (3 ounces) is said to have 10g
of saturated fat (50% of the Daily Value in a 2000 calorie diet). Is
that a lot or am I nuts? A serving of 1-1/2 chops isn't anywhere near
realistic. Hell's bells, three chops was hardly realistic; I think a
hungry man or growing teen could probably eat at least four and maybe
five. That's a lot of fat!

The second part of this little discourse is the sides. I had fresh
broccoli and cauliflower that I wanted to use so I "steamed" some of
that. I had cooked rice to accompany the gumbo so I served some of
that, with a little soy sauce on top. I had some raw incredibly sweet
pepper rings with mine. Tasted fine, all of it.

Knowing nothing about appropriate sides to accompany lamb, how bad were
my selections? I thought about making the rice into a pilaf-type dish
but my arse is dragging and I absolutely had no juice left to fiddledick
around with pilaf. The cauliflower and the broccoli were very mild
tasting. I thought about peas. I thought about peas in the rice and
then said to hell with it. I forgot about a green salad, though I have
the fixings for it.

How'd I do for dinner? What mundane vegetables might have been a better
choice?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun, but wait until tomorrow!

On Jan 24, 6:57�pm, Melba's Jammin'
> wrote:

> I bought a rack of lamb on Thursday at TJ. �$10 for
> 14 ounces/397g. �The picture shows four (4) chops...

> He [Rob] loved them.

I've seen this product in TJ's cooler. What about you? Did you
like it? Would you buy it again?

> The second part of this little discourse is the sides. �I had fresh
> broccoli and cauliflower that I wanted to use so I "steamed" some of
> that. �I had cooked rice to accompany the gumbo so I served some of
> that, with a little soy sauce on top. �I had some raw incredibly sweet
> pepper rings with mine. �Tasted fine, all of it.

> Knowing nothing about appropriate sides to accompany lamb, how
> bad were my selections?... �

> How'd I do for dinner? �What mundane vegetables might have been a better
> choice? �

Sounds good to me. I might go for roasted or glazed carrots or
parsnips
and some roasted red potatoes or some kind of potato gratin. I like a
not
too sweet peach or plum chutney as a condiment.

Melba's Jammin' wrote:
> ould probably eat at least four and maybe
> five. That's a lot of fat!
>
> The second part of this little discourse is the sides. I had fresh
> broccoli and cauliflower that I wanted to use so I "steamed" some of
> that. I had cooked rice to accompany the gumbo so I served some of
> that, with a little soy sauce on top. I had some raw incredibly sweet
> pepper rings with mine. Tasted fine, all of it.
>
> Knowing nothing about appropriate sides to accompany lamb, how bad were
> my selections? I thought about making the rice into a pilaf-type dish
> but my arse is dragging and I absolutely had no juice left to fiddledick
> around with pilaf. The cauliflower and the broccoli were very mild
> tasting. I thought about peas. I thought about peas in the rice and
> then said to hell with it. I forgot about a green salad, though I have
> the fixings for it.
>
> How'd I do for dinner? What mundane vegetables might have been a better
> choice?


You liked it, he liked it--I'd say you did fine.

I think I'd have liked: lamb, oven roasted baby potatoes with rosemary,
asparagus, and peas. Or salad with peas in it. I often use frozen
young peas just thawed in cold water and added to a salad.

I rarely cook lamb. When were first married we ate shoulder lamb
chops, brushed with soy and broiled, about once a week. When I
was first pregnant I couldn't stand the smell and we haven't had it
since other than in an occasional restaurant.

gloria p

In article
>,
KevinS > wrote:

> On Jan 24, 6:57?pm, Melba's Jammin'
> > wrote:
>
> > I bought a rack of lamb on Thursday at TJ. ?$10 for
> > 14 ounces/397g. ?The picture shows four (4) chops...
>
> > He [Rob] loved them.
>
> I've seen this product in TJ's cooler. What about you? Did you
> like it? Would you buy it again?

I would, Kevin! It was enough for the two of us and, at $10, I thought
the price reasonable (certainly cheaper than a comparable dinner out)
and I had the cash. :-) I'm not responsible, though, if you try it
and hate it. :-)
>
> > The second part of this little discourse is the sides. ?I had fresh
> > broccoli and cauliflower that I wanted to use so I "steamed" some of
> > that. ?I had cooked rice to accompany the gumbo so I served some of
> > that, with a little soy sauce on top. ?I had some raw incredibly sweet
> > pepper rings with mine. ?Tasted fine, all of it.
>
> > Knowing nothing about appropriate sides to accompany lamb, how
> > bad were my selections?... ?
>
> > How'd I do for dinner? ?What mundane vegetables might have been a better
> > choice? ?
>
> Sounds good to me. I might go for roasted or glazed carrots or
> parsnips and some roasted red potatoes or some kind of potato gratin.
> I like a not too sweet peach or plum chutney as a condiment.

Waal haal, I've got that Sour Cherry Chutney from the Inaugural Luncheon
menu taking up space in the fridge. Rats! I should've thought of that.
Had I more energy and time, I might have done the roasted potatoes€”we
like those.

Thanks for the feedback, Kevin.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

Barb wrote:

> The second part of this little discourse is the sides. I had fresh
> broccoli and cauliflower that I wanted to use so I "steamed" some of
> that. I had cooked rice to accompany the gumbo so I served some of
> that, with a little soy sauce on top. I had some raw incredibly sweet
> pepper rings with mine. Tasted fine, all of it.
>
> Knowing nothing about appropriate sides to accompany lamb, how bad were
> my selections? I thought about making the rice into a pilaf-type dish
> but my arse is dragging and I absolutely had no juice left to fiddledick
> around with pilaf. The cauliflower and the broccoli were very mild
> tasting. I thought about peas. I thought about peas in the rice and
> then said to hell with it. I forgot about a green salad, though I have
> the fixings for it.
>
> How'd I do for dinner? What mundane vegetables might have been a better
> choice?


Since you were having soy sauce with the rice, it might have been worthwhile
to stir-fry the cauliflower and broccoli instead of steaming it. Maybe
sprinkle with toasted almonds at the end. But the veggies themselves are a
perfectly good choice.

If it were me, I'd have left the soy sauce off the rice and made some kind
of sauce from the lamb drippings to put on the rice instead.* In that case
I'd lightly steam the same veggies you did, lightly drizzle with
extra-virgin olive oil, and sprinkle with coarse salt. Since the lamb itself
was so highly seasoned, there wouldn't be much need to strongly season the
accompaniments.

Bottom line, though, it sounds like you did fine.

Bob
*Say, add some oil to the bottom of the pan if it doesn't have much fat
there, then add some onions. Cook for a while, then deglaze with beef stock
or water, scraping up the stuff from the bottom of the pan. If you want more
of a gravy consistency, add flour or a cornstarch slurry and cook until
thickened. Finish with butter or cream, then strain.

Melba's Jammin' wrote:
> I bought a rack of lamb on Thursday at TJ. $10 for 14 ounces/397g. The
> picture shows four (4) chops.

[snip]

> Knowing nothing about appropriate sides to accompany lamb, how bad were
> my selections? I thought about making the rice into a pilaf-type dish
> but my arse is dragging and I absolutely had no juice left to fiddledick
> around with pilaf. The cauliflower and the broccoli were very mild
> tasting. I thought about peas. I thought about peas in the rice and
> then said to hell with it. I forgot about a green salad, though I have
> the fixings for it.
>
> How'd I do for dinner? What mundane vegetables might have been a better
> choice?

You did fine. But how about brussels sprouts? Spinach salad?

Or how about roasted green beans? Store-bought green beans are picked
too small and have little taste. My brother figured out to toss them
with just a little oil and salt, and to roast them in the oven to
concentrate the flavor. They shrink at least 50%, and they are really
good. (I need to get the details from him)

Bob

zxcvbob wrote:

> You did fine. But how about brussels sprouts? Spinach salad?

We had Brussels Sprouts tonight. I love 'em. They certainly do go great
with lamb.

Oh, and I love lamb, too. We have a "Lamb Guy" so we don't purchase our
lamb from retail outlets.

I think Barb did a fine job with a very nice bit of meat. I'd certainly
sit at her table!

--Lin

On Sat, 24 Jan 2009 21:29:08 -0700, Gloria P >
wrote:

>Melba's Jammin' wrote:
>> ould probably eat at least four and maybe
>> five. That's a lot of fat!
>>
>> The second part of this little discourse is the sides. I had fresh
>> broccoli and cauliflower that I wanted to use so I "steamed" some of
>> that. I had cooked rice to accompany the gumbo so I served some of
>> that, with a little soy sauce on top. I had some raw incredibly sweet
>> pepper rings with mine. Tasted fine, all of it.
>>
>> Knowing nothing about appropriate sides to accompany lamb, how bad were
>> my selections? I thought about making the rice into a pilaf-type dish
>> but my arse is dragging and I absolutely had no juice left to fiddledick
>> around with pilaf. The cauliflower and the broccoli were very mild
>> tasting. I thought about peas. I thought about peas in the rice and
>> then said to hell with it. I forgot about a green salad, though I have
>> the fixings for it.
>>
>> How'd I do for dinner? What mundane vegetables might have been a better
>> choice?
>
>
>You liked it, he liked it--I'd say you did fine.
>
>I think I'd have liked: lamb, oven roasted baby potatoes with rosemary,
>asparagus, and peas. Or salad with peas in it. I often use frozen
>young peas just thawed in cold water and added to a salad.
>
>I rarely cook lamb. When were first married we ate shoulder lamb
>chops, brushed with soy and broiled, about once a week. When I
>was first pregnant I couldn't stand the smell and we haven't had it
>since other than in an occasional restaurant.
>
>gloria p

The same thing happened to D back when she was pregnant. The smell of
lamb was hell for her after that for years. I'd only cook lamb when
she was away for a conference or something. But it wore off
eventually. Now that our kid is 25, D eats lamb as often as she can.

As to sides, I'd think that roasted root vegetables would be good on a
cold night -- diced turnips, carrots, parsnips, etc., tossed with salt
and pepper and olive oil and roasted in a 350 oven for 35 minutes or
so. That and maybe some of those peas you mention with a mint
vinaigrette.
--
modom

ambitious when it comes to fiddling with meat

"Melba's Jammin'" ha scritto nel messaggio

>> > The second part of this little discourse is the sides. ?I had fresh
>> > broccoli and cauliflower that I wanted to use so I "steamed" some of>>
>> > > that. ?I had cooked rice to accompany the gumbo so I served some of>>
>> > > that, with a little soy sauce on top. ?I had some raw incredibly
>> > sweet
>> > pepper rings with mine. ?Tasted fine, all of it.
>>
>> > Knowing nothing about appropriate sides to accompany lamb, how>> > bad
>> > were my selections?... ?
> --
> -Barb

Lamb is my number one favorite meat. Right now is high season for
artichokes which go very well with lamb, and lamb likes white beans, too. I
stir them about in the pan juices a bit, add a bit of lemon juice--

Giusi wrote:

> Lamb is my number one favorite meat. Right now is high season for
> artichokes which go very well with lamb, and lamb likes white beans, too.
> I stir them about in the pan juices a bit, add a bit of lemon juice--

Hm. You reminded me of California Pizza Kitchen with that, since they have
both an artichoke appetizer and a white-bean appetizer. It's a little too
early for artichokes here, but in a couple months I just might make an
artichoke-spinach dip as an appetizer and follow it with grilled lamb on top
of a puree of white beans, garlic, and lemon.

Gotta mark that on my calendar when I get home...

Bob

Melba's Jammin' wrote:
>
>
> Knowing nothing about appropriate sides to accompany lamb, how bad were
> my selections? I thought about making the rice into a pilaf-type dish
> but my arse is dragging and I absolutely had no juice left to fiddledick
> around with pilaf. The cauliflower and the broccoli were very mild
> tasting. I thought about peas. I thought about peas in the rice and
> then said to hell with it. I forgot about a green salad, though I have
> the fixings for it.
>
> How'd I do for dinner? What mundane vegetables might have been a better
> choice?
> --
Peas are good with lamb. So is spinach. And, while not a vegetable,
bacon goes great with lamb;-) ...just in case you wanted to up the
fat content even more!

pat

On Sat, 24 Jan 2009 22:41:45 -0600, zxcvbob wrote:
>
> Or how about roasted green beans? Store-bought green beans are picked
> too small and have little taste. My brother figured out to toss them
> with just a little oil and salt, and to roast them in the oven to
> concentrate the flavor. They shrink at least 50%, and they are really
> good. (I need to get the details from him)
>
> Bob

i'd be interested in the details, too.

your pal,
blake

In article >,
"Bob Terwilliger" > wrote:
(snip)
> Since you were having soy sauce with the rice, it might have been worthwhile
> to stir-fry the cauliflower and broccoli instead of steaming it. Maybe
> sprinkle with toasted almonds at the end. But the veggies themselves are a
> perfectly good choice.

Good thought but I was whipped and stir frying would have meant I'd've
had to stand there and keep them moving. I'll keep it in mind for
another time, though ‹ Rob's not especially fond of cauliflower but the
one I had was pristinely white and mild.
>
> If it were me, I'd have left the soy sauce off the rice

The soy sauce was for Himself in the absence of anything else to put on
it. He's not fond of plain white rice; I could have eaten it that way.
I really would have preferred a nice pilaf but I was out of steam.

>and made some kind of sauce from the lamb drippings

No drippings but fat, Bob. Remember, this rack was already roasted and
was just reheated in the oven.

> to put on the rice instead.* In that case I'd lightly steam the same
> veggies you did, lightly drizzle with extra-virgin olive oil, and
> sprinkle with coarse salt.

That would have been good, too.

> Since the lamb itself was so highly seasoned, there wouldn't be much
> need to strongly season the accompaniments.

>
> Bottom line, though, it sounds like you did fine.

Thanks. I respect your opinion and appreciate the nice words.
>
> Bob
(snipped)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

In article >,
Melba's Jammin' > wrote:

> I bought a rack of lamb on Thursday at TJ. $10 for 14 ounces/397g. The
> picture shows four (4) chops.
(snip)
>
> This was a snap: it's precooked and needs heat at 325 degrees for 35
> minutes. It was heavily sprinkled/rubbed/encrusted with rosemary,
(snip)
> How'd I do for dinner? What mundane vegetables might have been a better
> choice?

Thanks to all for great suggestions.
-B

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun! But wait! There's more!

On Sat, 24 Jan 2009 21:29:08 -0700 in rec.food.cooking, Gloria P
> wrote,
>I rarely cook lamb. When were first married we ate shoulder lamb
>chops, brushed with soy and broiled, about once a week. When I
>was first pregnant I couldn't stand the smell and we haven't had it
>since other than in an occasional restaurant.

My mother grew up on and around farms where sheep and other animals were
raised. She always says if you had to eat mutton you will understand
why the British sailed around the world in search of spices.

"KevinS" > wrote in message
...
On Jan 24, 6:57?pm, Melba's Jammin'
> wrote:

> I bought a rack of lamb on Thursday at TJ. ?$10 for
> 14 ounces/397g. ?The picture shows four (4) chops...

> He [Rob] loved them.

I've seen this product in TJ's cooler. What about you? Did you
like it? Would you buy it again?

>
>
The domestic lamb in the US has a nicer fresh taste, which we prefer even
though the lambs are larger. The lamb at TJ's is from either Australia or
New Zealand. Everything is slightly smaller. Even though the lamb is
smaller, it has a "gamey" taste, which isn't necessarily bad, but just
different from USA lamb. The boneless TJ leg of lamb we definitely wouldn't
buy again. It tastes and chews like someone tied everything together.

Theron

On Sun, 25 Jan 2009 14:58:44 -0800, "Theron" >
wrote:

>The domestic lamb in the US has a nicer fresh taste, which we prefer even
>though the lambs are larger. The lamb at TJ's is from either Australia or
>New Zealand. Everything is slightly smaller. Even though the lamb is
>smaller, it has a "gamey" taste, which isn't necessarily bad, but just
>different from USA lamb.

What's up with that taste? Why? I had perfectly good rack of lamb
yesterday that had a gamey undertone. Ugh.


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

Mae West

sf wrote:

> What's up with that taste? Why? I had perfectly good rack of lamb
> yesterday that had a gamey undertone. Ugh.

I've noticed the same with imported lamb. Removing as much of the fell
as possible on a leg or a roast seems to help, especially on older
critters (mutton).

We have our "Lamb Guy" Dan that goes to the farmers markets we attend.
Coincidentally, the butcher we like processes his lamb and carries his
products. I won't buy from a grocer's meat case ever again. Price-wise,
he's comparable to the store, but the product is so much better (and
healthier).

http://www.flyingmulefarm.com/home

http://www.flyingmulefarm.com/products

"Founded in 2001, Flying Mule Farm produces summer and fall vegetables,
grassfed lamb, pastured poultry and eggs, firewood and custom milled
lumber. We use modern mule-powered equipment and other ecologically
sustainable methods to produce the highest quality food and wood
products for our community. We also provide habitat restoration and
land management services."

And for the dog people, he uses Akbash, Maremma and Anatolians as his
flock guards. I'm a Kuvasz person myself, so I get the warm fuzzies when
I see pictures of his dogs on the website and his brochures. He's
talking about a litter of pups with the Maremma as stud and I was
considering one, but we are such city people the dog wouldn't fit in
here. Let's just say their "social" skills are a bit lacking, but damn
they are loyal to their owners.

He's got several recipes on his site that I really need to try. He said
most of them come from his customers.

--Lin

Theron wrote:

> The boneless TJ leg of lamb we definitely wouldn't buy again. It tastes
> and chews like someone tied everything together.

Well, untie it and cook all the pieces separately! :-)

Thomas Keller actually dissects the different muscles from lamb legs because
he thinks the different muscles need to be cooked at different temperatures.
Then after they're all cooked he reassembles the leg.

I'm sure he has his reasons, and I'm sure they make perfect sense, but I
don't believe I will ever go THAT much trouble to cook a leg of lamb.

Bob

On Sun, 25 Jan 2009 17:37:04 -0800, Lin >
wrote:

>sf wrote:
>
>> What's up with that taste? Why? I had perfectly good rack of lamb
>> yesterday that had a gamey undertone. Ugh.
>
>I've noticed the same with imported lamb. Removing as much of the fell
>as possible on a leg or a roast seems to help, especially on older
>critters (mutton).

That helps, but it doesn't completely solve the problem for me. Maybe
I'm too sensitive to the flavor... mint anything would have been a
great accompaniment to drown out that gamey taste.
>
>We have our "Lamb Guy" Dan that goes to the farmers markets we attend.
>Coincidentally, the butcher we like processes his lamb and carries his
>products. I won't buy from a grocer's meat case ever again. Price-wise,
>he's comparable to the store, but the product is so much better (and
>healthier).
>
>http://www.flyingmulefarm.com/home
>
>http://www.flyingmulefarm.com/products
>
>"Founded in 2001, Flying Mule Farm produces summer and fall vegetables,
>grassfed lamb, pastured poultry and eggs, firewood and custom milled
>lumber. We use modern mule-powered equipment and other ecologically
>sustainable methods to produce the highest quality food and wood
>products for our community. We also provide habitat restoration and
>land management services."
>
<snip> Sounds like an environmentally responsible producer.
>
>He's got several recipes on his site that I really need to try. He said
>most of them come from his customers.
>
Thanks for the website! I need something closer to home though.

Unfortunately it seems like all the Sonoma lamb goes to restaurants
and high end butchers. If you hear of a local (for me) provider,
please let me know! The days of my mother giving me unbelievably
delicious home raised lamb are long over.


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

Mae West

sf wrote:

> Unfortunately it seems like all the Sonoma lamb goes to restaurants
> and high end butchers. If you hear of a local (for me) provider,
> please let me know! The days of my mother giving me unbelievably
> delicious home raised lamb are long over.

When I see him next I will be sure to ask for a recommendation from him.
These lamb people know where the other good lamb people are! ;-)

I still swoon over the memory of my Irish grandmother's roasted leg of
lamb. My mom never cared for lamb, so growing up I only got it when
visiting grandma and grandpa.

--Lin

On Sun, 25 Jan 2009 21:44:16 -0800, Lin >
wrote:

>When I see him next I will be sure to ask for a recommendation from him.
>These lamb people know where the other good lamb people are! ;-)

Thanks, sweetie!

>
>I still swoon over the memory of my Irish grandmother's roasted leg of
>lamb. My mom never cared for lamb, so growing up I only got it when
>visiting grandma and grandpa.

Memories like that are wonderful, aren't they? My mom didn't like a
lot of things but at least we got lamb every now and then.


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

Mae West

sf wrote:

> Unfortunately it seems like all the Sonoma lamb goes to restaurants
> and high end butchers.

Really? Lin and I drove along most of Hwy 128 (labeled in places as the "Old
Redwood Highway") last Wednesday, and discussed the fact that there were so
many sheep pastured around there. We wondered what was being done with such
an abundance of lamb. (I speculated that at least some of them were being
raised for provide milk for cheesemakers in the surrounding area.)

We weren't really looking for lamb-buying opportunities, but I'm pretty sure
I saw at least a sign or two indicating that you could buy lamb directly
from the farmer. (It might have been around Yorkville, so maybe you could
extend your search to Mendocino County.)

Bob

"Bob Terwilliger" > wrote in message
...
> sf wrote:
>
>> Unfortunately it seems like all the Sonoma lamb goes to restaurants
>> and high end butchers.
>
> Really? Lin and I drove along most of Hwy 128 (labeled in places as the
> "Old Redwood Highway") last Wednesday, and discussed the fact that there
> were so many sheep pastured around there. We wondered what was being done
> with such an abundance of lamb. (I speculated that at least some of them
> were being raised for provide milk for cheesemakers in the surrounding
> area.)
>
> We weren't really looking for lamb-buying opportunities, but I'm pretty
> sure I saw at least a sign or two indicating that you could buy lamb
> directly from the farmer. (It might have been around Yorkville, so maybe
> you could extend your search to Mendocino County.)
>
> Bob

Quite a few lambs in New Zealand.

Amabo wrote:

> Quite a few lambs in New Zealand.

Keep 'em.

Bob

"Melba's Jammin'" > wrote in message
...
>I bought a rack of lamb on Thursday at TJ. $10 for 14 ounces/397g. The
> picture shows four (4) chops.
>
> This is, most admittedly, the chickenshit way of serving lamb. I've
> never cooked lamb. This is as close as I've ever come to it. I like
> it. I didn't like it when Mom cooked old lamb (probably mutton) for
> Easter 53 years ago. I didn't like the smell and she roasted *all* meat
> until you knew it would never make a sound again. She took no chances.
>
> This was a snap: it's precooked and needs heat at 325 degrees for 35
> minutes. It was heavily sprinkled/rubbed/encrusted with rosemary,
> thyme, pepper, bay leaf, and salt. This little lambie was raised "on
> open pasture for most of its life." After 35 minutes, I cut it into
> chops -- SIX of them, a bone each. They were pink and warm and I knew
> Rob wouldn't like them so rare so I stuck them under the broiler for a
> couple minutes. He loved them.
>
> Get this: The nutritional info for this package says it will make 4-1/2
> three-ounce servings. That's about 1-1/2 chops per. There's a lot of
> waste on the chops > of saturated fat (50% of the Daily Value in a 2000
> calorie diet). Is
> that a lot or am I nuts? A serving of 1-1/2 chops isn't anywhere near
> realistic. Hell's bells, three chops was hardly realistic; I think a
> hungry man or growing teen could probably eat at least four and maybe
> five. That's a lot of fat!
>
> The second part of this little discourse is the sides. I had fresh
> broccoli and cauliflower that I wanted to use so I "steamed" some of
> that. I had cooked rice to accompany the gumbo so I served some of
> that, with a little soy sauce on top. I had some raw incredibly sweet
> pepper rings with mine. Tasted fine, all of it.
>
> Knowing nothing about appropriate sides to accompany lamb, how bad were
> my selections? I thought about making the rice into a pilaf-type dish
> but my arse is dragging and I absolutely had no juice left to fiddledick
> around with pilaf. The cauliflower and the broccoli were very mild
> tasting. I thought about peas. I thought about peas in the rice and
> then said to hell with it. I forgot about a green salad, though I have
> the fixings for it.
>
> How'd I do for dinner? What mundane vegetables might have been a better
> choice?
> --
> -Barb, Mother Superior, HOSSSPoJ


You did good.

Greeks usually serve green beans with tomato;

Here's one recipe;

INGREDIENTS
3/4 cup olive oil
2 cups chopped onions
1 clove garlic, minced
2 pounds fresh green beans, rinsed and trimmed
3 large tomatoes, diced
2 teaspoons sugar
salt to taste

DIRECTIONS
Heat the olive oil in a large skillet over medium heat. Cook and stir the
onions and garlic in the skillet until tender.
Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat
to low, and continue cooking 45 minutes, or until beans are soft.

Additionally they serve a somewhat soupy rice pilaf with a broiled tomato as
garnish.

Dimitri

PS with lamb chops wedges of lemon are always on the table.