What's everyone cooking today? I have lamb slices marinating in mint,
garlic and red wine. What to serve with it ...?

--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...
> On Tue, 15 Oct 2013 13:25:56 +0100, "Ophelia" >
> wrote:
>
>>What's everyone cooking today? I have lamb slices marinating in mint,
>>garlic and red wine. What to serve with it ...?
>
> I hope you will invite me - love lamb.

Any time m'dear

I cooked a duck on Sunday,
> stuffed with sage and onion. Sometimes ducks seems a bit tough here
> so this time I didn't take any chances and gave it a long, slow cook.
> It was excellent.

Long slow cooking can make boot leather tender and give it flavour. Once of
my favourite ways of cooking


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Ophelia wrote:

> What's everyone cooking today? I have lamb slices marinating in mint,
> garlic and red wine. What to serve with it ...?

We cooked up some ground beef perhaps a week ago, and I put it away with
leftover sauteed mushrooms and onions, and I've been working my way
through that container - I think I'll get to the bottom of it today.
Warm it a bit, put some on a hamburger roll, add grated sharp cheddar,
and warm some more. Likely a small salad to go along with that.
Nothing terribly exciting, I'm afraid.

-S-

"Steve Freides" > wrote in message
...
> Ophelia wrote:
>
>> What's everyone cooking today? I have lamb slices marinating in mint,
>> garlic and red wine. What to serve with it ...?
>
> We cooked up some ground beef perhaps a week ago, and I put it away with
> leftover sauteed mushrooms and onions, and I've been working my way
> through that container - I think I'll get to the bottom of it today. Warm
> it a bit, put some on a hamburger roll, add grated sharp cheddar, and warm
> some more. Likely a small salad to go along with that. Nothing terribly
> exciting, I'm afraid.

Sound pretty tasty to me Oh, yesterday's dinner was a disaster I am
still playing with my Teppanyaki grill and it doesn't always go well! I had
marinated some chicken breasts and thought I would cook them on the grill.
They took forever, the outsides were hard and I ended up throwing them away
... the salad was good though ... ;( On the other hand it does very well
with stuff like pork chops and cabbage wedges ) Oh yes and salmon!


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On Tuesday, October 15, 2013 8:25:56 AM UTC-4, Ophelia wrote:
> What's everyone cooking today? I have lamb slices marinating in mint,
>

Meatloaf, mashed potatoes, steamed green beans and carrots. My typical thank-heaven-it's-Fall menu.

"Kalmia" > wrote in message
...
> On Tuesday, October 15, 2013 8:25:56 AM UTC-4, Ophelia wrote:
>> What's everyone cooking today? I have lamb slices marinating in mint,
>>
>
> Meatloaf, mashed potatoes, steamed green beans and carrots. My typical
> thank-heaven-it's-Fall menu.

It's ages since I made meatloaf ... Thanks for the idea True, autumn is
here and I am looking to hot and comfort food.


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"Steve Freides" > wrote in message
...
> Ophelia wrote:
>
>> What's everyone cooking today? I have lamb slices marinating in mint,
>> garlic and red wine. What to serve with it ...?
>
> We cooked up some ground beef perhaps a week ago, and I put it away with
> leftover sauteed mushrooms and onions, and I've been working my way
> through that container - I think I'll get to the bottom of it today. Warm
> it a bit, put some on a hamburger roll, add grated sharp cheddar, and warm
> some more. Likely a small salad to go along with that. Nothing terribly
> exciting, I'm afraid.
>
> -S-

Sometimes "not terribly exciting" sounds wonderful and comforting. Yours
does.

Cheri

> wrote in message
...
> On Tue, 15 Oct 2013 14:03:33 +0100, "Ophelia" >
> wrote:
>
>>
>>"Steve Freides" > wrote in message
...
>>> Ophelia wrote:
>>>
>>>> What's everyone cooking today? I have lamb slices marinating in mint,
>>>> garlic and red wine. What to serve with it ...?
>>>
>>> We cooked up some ground beef perhaps a week ago, and I put it away with
>>> leftover sauteed mushrooms and onions, and I've been working my way
>>> through that container - I think I'll get to the bottom of it today.
>>> Warm
>>> it a bit, put some on a hamburger roll, add grated sharp cheddar, and
>>> warm
>>> some more. Likely a small salad to go along with that. Nothing terribly
>>> exciting, I'm afraid.
>>
>>Sound pretty tasty to me Oh, yesterday's dinner was a disaster I am
>>still playing with my Teppanyaki grill and it doesn't always go well! I
>>had
>>marinated some chicken breasts and thought I would cook them on the grill.
>>They took forever, the outsides were hard and I ended up throwing them
>>away
>>.. the salad was good though ... ;( On the other hand it does very well
>>with stuff like pork chops and cabbage wedges ) Oh yes and salmon!
>
> When I joined a friend and her family for a raclette meal, she had a
> lot of fish which went well, also some very thin slivers of beef but
> they cooked more than I like almost instantly, but oh joy, she had
> marinated squid rings and they were excellent as I always stick with
> the rule they must be cooked under two minutes or more than two hours.
> (I think what they call raclettes here would be the same thing?)

Yes, daughter make raclette but I don't. I like to cook prawns on the
grill too.


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On 10/15/2013 8:25 AM, Ophelia wrote:
> What's everyone cooking today? I have lamb slices marinating in mint,
> garlic and red wine. What to serve with it ...?
>
Sounds good! An OT question perhaps but how will you cook the lamb?

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

Cheri wrote:
> "Steve Freides" > wrote in message
> ...
>> Ophelia wrote:
>>
>>> What's everyone cooking today? I have lamb slices marinating in
>>> mint, garlic and red wine. What to serve with it ...?
>>
>> We cooked up some ground beef perhaps a week ago, and I put it away
>> with leftover sauteed mushrooms and onions, and I've been working my
>> way through that container - I think I'll get to the bottom of it
>> today. Warm it a bit, put some on a hamburger roll, add grated sharp
>> cheddar, and warm some more. Likely a small salad to go along with
>> that. Nothing terribly exciting, I'm afraid.
>>
>> -S-
>
> Sometimes "not terribly exciting" sounds wonderful and comforting.
> Yours does.
>
> Cheri

True, that. It's been very tasty and satisfying every time I've had it,
including yesterday. I just spoke to my wife - I'm going to pick up
spinach, and she's going to sautee it in garlic and olive oil, and
that'll be the side dish for my last helping of the beef and
mushroom/onions. Sounds pretty good to me - again.

-S-

"James Silverton" > wrote in message
...
> On 10/15/2013 8:25 AM, Ophelia wrote:
>> What's everyone cooking today? I have lamb slices marinating in mint,
>> garlic and red wine. What to serve with it ...?
>>
> Sounds good! An OT question perhaps but how will you cook the lamb?

That isn't OT) I brown the slices then remove them. I throw onions and
garlic into the pan, when they are brown I add stock* and the marinade . I
replace the lamb and cook it very slowly (hardly a bubble) till tender. It
doesn't take long.

Remove the lamb, keep warm and add a spoonful or so of my thickener** to
the stock and extra mint if it needs it. I allow it to cook out and serve
the sauce with the lamb.


* I use whatever stock I have, today it was beef.

** (I keep a mix of 20g butter and 40g flour in the fridge)

--
http://www.helpforheroes.org.uk/shop/

"l not -l" > wrote in message
...
>
> On 15-Oct-2013, "Ophelia" > wrote:
>
>> What's everyone cooking today? I have lamb slices marinating in mint,
>>
>> garlic and red wine. What to serve with it ...?
> Dinner is a few hours away but the current plan is:
> - romaine, sliced in half lengthwise, brushed with olive oil and
> drizzled with red wine vinegar, topped with grated parmesan and set
> under broiler until parmesan melts and browns a bit.

I have never done that!!!! It sounds wonderful

> (I know, the romaine doesn't quite go with a southern meal; but, it
> needs to be used soon and no better pairing is in site.)
> - smothered pork chops

Smothered with what? Are you broiling those too?

> - skillet cornbread
> - collard greens, cooked in pork broth made with smoked pork shanks
> - sliced tomatoes and thin sliced, sweet onion

Never in my life had skillet cornbread but the rest sounds really good)

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http://www.helpforheroes.org.uk/shop/

Steve Freides wrote:
>
> Ophelia wrote:
>
> > What's everyone cooking today? I have lamb slices marinating in mint,
> > garlic and red wine. What to serve with it ...?
>
> We cooked up some ground beef perhaps a week ago, and I put it away with
> leftover sauteed mushrooms and onions, and I've been working my way
> through that container - I think I'll get to the bottom of it today.
> Warm it a bit, put some on a hamburger roll, add grated sharp cheddar,
> and warm some more. Likely a small salad to go along with that.
> Nothing terribly exciting, I'm afraid.
>
> -S-

One of my old "comfort food" meals"
- ground beef with onions
- baked beans enhanced with onions, green peppers, brown sugar
- sweet corn cut off the cob.
Cook the beef and drain, add in all the rest.
-serve with two slices of fresh white bread with butter
Yum!

G.

On 10/15/2013 8:25 AM, Ophelia wrote:
> What's everyone cooking today? I have lamb slices marinating in mint,
> garlic and red wine. What to serve with it ...?
>
Sounds tasty! I haven't even thought about it. It feels like a stew
day but I didn't take the beef out of the freezer. I didn't sleep
well. Got up too early and took a nap with my cat. It's too late to
think about making a roast or stew. I'll figure something out.

Jill

On Tue, 15 Oct 2013 13:25:56 +0100, "Ophelia" >
wrote:

> What's everyone cooking today? I have lamb slices marinating in mint,
> garlic and red wine. What to serve with it ...?


Last night's meal was simple: Filipino style mung beans (mungos)
served over white rice.

Tonight's meal is only a vague idea at the moment: probably Tortilla
Soup. I bought a slow cooker the other day (never used one before
this) and have been making chicken stock, so I have a lot of it to
contribute to the cause.

--
Food is an important part of a balanced diet.

On 10/15/2013 8:25 AM, Ophelia wrote:
> What's everyone cooking today? I have lamb slices marinating in mint,
> garlic and red wine. What to serve with it ...?
>


Easy day. We have leftover pork roast from Sunday, leftover brisket
from yesterday.

"Ed Pawlowski" > wrote in message
...
> On 10/15/2013 8:25 AM, Ophelia wrote:
>> What's everyone cooking today? I have lamb slices marinating in mint,
>> garlic and red wine. What to serve with it ...?
>>
>
>
> Easy day. We have leftover pork roast from Sunday, leftover brisket from
> yesterday.

Lovely)) I like making enough for leftovers too


--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Tue, 15 Oct 2013 13:25:56 +0100, "Ophelia" >
> wrote:
>
>> What's everyone cooking today? I have lamb slices marinating in mint,
>> garlic and red wine. What to serve with it ...?
>
>
> Last night's meal was simple: Filipino style mung beans (mungos)
> served over white rice.
>
> Tonight's meal is only a vague idea at the moment: probably Tortilla
> Soup. I bought a slow cooker the other day (never used one before
> this) and have been making chicken stock, so I have a lot of it to
> contribute to the cause.

That is all I typically use mine for. I keep thinking of things to use it
for but prefer the way I do other stuff.

--
http://www.helpforheroes.org.uk/shop/

"jmcquown" > wrote in message
...
> On 10/15/2013 8:25 AM, Ophelia wrote:
>> What's everyone cooking today? I have lamb slices marinating in mint,
>> garlic and red wine. What to serve with it ...?
>>
> Sounds tasty! I haven't even thought about it. It feels like a stew day
> but I didn't take the beef out of the freezer. I didn't sleep well.
> Got up too early and took a nap with my cat. It's too late to think about
> making a roast or stew. I'll figure something out.

I doubt you will starve

--
http://www.helpforheroes.org.uk/shop/

On Tue, 15 Oct 2013 16:29:20 +0100, "Ophelia" >
wrote:

>
> "James Silverton" > wrote in message
> ...
> > On 10/15/2013 8:25 AM, Ophelia wrote:
> >> What's everyone cooking today? I have lamb slices marinating in mint,
> >> garlic and red wine. What to serve with it ...?
> >>
> > Sounds good! An OT question perhaps but how will you cook the lamb?
>
> That isn't OT) I brown the slices then remove them. I throw onions and
> garlic into the pan, when they are brown I add stock* and the marinade . I
> replace the lamb and cook it very slowly (hardly a bubble) till tender. It
> doesn't take long.
>
> Remove the lamb, keep warm and add a spoonful or so of my thickener** to
> the stock and extra mint if it needs it. I allow it to cook out and serve
> the sauce with the lamb.
>
>
> * I use whatever stock I have, today it was beef.
>
> ** (I keep a mix of 20g butter and 40g flour in the fridge)

You wanted to know what to serve with the lamb... mashed potatoes
would soak up all that sauce, but couscous is easy and delicious. My
favorite type is Israeli. Maybe with Steve F's spinach sautéed with
garlic as a vegetable?

Alternatively, you could try Cauliflower and Potatoes: "Aloo Gobi"
http://www.foodnetwork.com/recipes/a...ipe/index.html
The recipe calls for a hot chili pepper, but there's no reason to use
it other than for heat. You don't like heat, so leave it out.

--
Food is an important part of a balanced diet.

Ophelia wrote:
>
> Remove the lamb, keep warm and add a spoonful or so of my thickener** to
> the stock and extra mint if it needs it. I allow it to cook out and serve
> the sauce with the lamb.

What's with the "popular" mint with lamb? Mint sounds bad to me for
any entree.

Gary

On Tue, 15 Oct 2013 13:52:20 -0400, Gary > wrote:

> Ophelia wrote:
> >
> > Remove the lamb, keep warm and add a spoonful or so of my thickener** to
> > the stock and extra mint if it needs it. I allow it to cook out and serve
> > the sauce with the lamb.
>
> What's with the "popular" mint with lamb? Mint sounds bad to me for
> any entree.
>

First, you need to like mint. If you don't then you will never
understand.

--
Food is an important part of a balanced diet.

In article >, Gary > wrote:
>Ophelia wrote:
>>
>> Remove the lamb, keep warm and add a spoonful or so of my thickener** to
>> the stock and extra mint if it needs it. I allow it to cook out and serve
>> the sauce with the lamb.
>
>What's with the "popular" mint with lamb? Mint sounds bad to me for
>any entree.

Depends on the entree. Depends on what you're used to. The perky
taste of mint goes well with the richness of lamb. There are
several Southeast Asian dishes that have both mint and cilantro
in them. Mint is used in Afghan, Greek, and several Middle Eastern
cuisines. I like quite a bit of mint in fattoush salad or
Vietnamese Bun Thit Nuong (rice noodles topped with grilled pork),
and a touch of it in tabouli.

Cindy Hamilton
--

On Tue, 15 Oct 2013 18:32:39 +0100, "Ophelia" >
wrote:

> That is all I typically use mine for. I keep thinking of things to use it
> for but prefer the way I do other stuff.

This is the smallest, least expensive one I could find. Have you ever
put an instant read thermometer in the liquid to see what the temp was
at? If so, what did it read? I'm thinking this Crock Pot may not be
getting as hot as it should be. It's hot, but I want to see some
little bubbles on low and a few more on high. The first batch bubbled
on low and measured 209°F, this one didn't have bubbles and was
significantly cooler. It measured somewhere over 190°F. Not sure if
that's in the ballpark or if I should be concerned.

--
Food is an important part of a balanced diet.

On Tue, 15 Oct 2013 19:12:44 GMT, (Cindy Hamilton)
wrote:

> and a touch of it in tabouli.

Which would be another good accompaniment for that lamb!

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Tue, 15 Oct 2013 16:29:20 +0100, "Ophelia" >
> wrote:
>
>>
>> "James Silverton" > wrote in message
>> ...
>> > On 10/15/2013 8:25 AM, Ophelia wrote:
>> >> What's everyone cooking today? I have lamb slices marinating in mint,
>> >> garlic and red wine. What to serve with it ...?
>> >>
>> > Sounds good! An OT question perhaps but how will you cook the lamb?
>>
>> That isn't OT) I brown the slices then remove them. I throw onions
>> and
>> garlic into the pan, when they are brown I add stock* and the marinade .
>> I
>> replace the lamb and cook it very slowly (hardly a bubble) till tender.
>> It
>> doesn't take long.
>>
>> Remove the lamb, keep warm and add a spoonful or so of my thickener** to
>> the stock and extra mint if it needs it. I allow it to cook out and serve
>> the sauce with the lamb.
>>
>>
>> * I use whatever stock I have, today it was beef.
>>
>> ** (I keep a mix of 20g butter and 40g flour in the fridge)
>
> You wanted to know what to serve with the lamb... mashed potatoes
> would soak up all that sauce, but couscous is easy and delicious. My
> favorite type is Israeli. Maybe with Steve F's spinach sautéed with
> garlic as a vegetable?

I went with the mashed potato)

> Alternatively, you could try Cauliflower and Potatoes: "Aloo Gobi"
> http://www.foodnetwork.com/recipes/a...ipe/index.html
> The recipe calls for a hot chili pepper, but there's no reason to use
> it other than for heat. You don't like heat, so leave it out.

I steamed cauli and prepared it his favourite way. I fry some onions, garlic
and red pepper (bell) add a little balsamic vinegar and pour over the cooked
cauli I also cooked green beans and it was all very good


--
http://www.helpforheroes.org.uk/shop/

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> Remove the lamb, keep warm and add a spoonful or so of my thickener** to
>> the stock and extra mint if it needs it. I allow it to cook out and serve
>> the sauce with the lamb.
>
> What's with the "popular" mint with lamb? Mint sounds bad to me for
> any entree.

I've had it since I was a child so it is 'right' for me)


--
http://www.helpforheroes.org.uk/shop/

"l not -l" > wrote in message
...

>> > Dinner is a few hours away but the current plan is:
>> > - romaine, sliced in half lengthwise, brushed with olive oil and
>> > drizzled with red wine vinegar, topped with grated parmesan and set
>> > under broiler until parmesan melts and browns a bit.
>>
>> I have never done that!!!! It sounds wonderful
>
> It is one of my favorites - also very good with balsamic vinegar.

Balsamic vinegar is a favourite here too

>> Smothered with what? Are you broiling those too?
>
> The pork chops are dredged in seasoned flour (usually salt, pepper, a
> little garlic powder and, sometimes, cayenne), pan fried (canola oil or
> bacon drippings, depending on mood); remove the pork chops when browned.
> At this point sliced onion can be sauteed, or omitted (today, omitted)
> and a gravy made with the left-over seasoned flour, fat, pan fond and
> water or chicken stock. Place the pork chops into the liquid, simmer
> until pork chops are almost done; then, bring the gray to a boil just
> long enough to thicken.

Wow, sounds pretty much the way I cook my lamb))

>> > - skillet cornbread
>> > - collard greens, cooked in pork broth made with smoked pork shanks
>> > - sliced tomatoes and thin sliced, sweet onion
>>
>> Never in my life had skillet cornbread but the rest sounds really
>> good)
>
> Skillet corn bread is one of my favorite things; I often decide I want
> cornbread, then plan a meal around it.

I don't like the taste of corn much. We had some corn crisps (chips) once
and I didn't like them, so I might not try the cornbread.

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On 10/15/2013 4:52 PM, Ophelia wrote:
>
> "Gary" > wrote in message
> ...
>> Ophelia wrote:
>>>
>>> Remove the lamb, keep warm and add a spoonful or so of my
>>> thickener** to
>>> the stock and extra mint if it needs it. I allow it to cook out and
>>> serve
>>> the sauce with the lamb.
>>
>> What's with the "popular" mint with lamb? Mint sounds bad to me for
>> any entree.
>
> I've had it since I was a child so it is 'right' for me)
>
>
I've eaten and enjoyed mint sauce with lamb since early in my British
childhood but my wife, born in the Bronx, knew and liked it too.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"sf" > wrote in message
...
> On Tue, 15 Oct 2013 13:52:20 -0400, Gary > wrote:
>
>> Ophelia wrote:
>> >
>> > Remove the lamb, keep warm and add a spoonful or so of my thickener**
>> > to
>> > the stock and extra mint if it needs it. I allow it to cook out and
>> > serve
>> > the sauce with the lamb.
>>
>> What's with the "popular" mint with lamb? Mint sounds bad to me for
>> any entree.
>>
>
> First, you need to like mint. If you don't then you will never
> understand.

True) Do you like it?


--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
news
> On Tue, 15 Oct 2013 18:32:39 +0100, "Ophelia" >
> wrote:
>
>> That is all I typically use mine for. I keep thinking of things to use
>> it
>> for but prefer the way I do other stuff.
>
> This is the smallest, least expensive one I could find. Have you ever
> put an instant read thermometer in the liquid to see what the temp was
> at? If so, what did it read? I'm thinking this Crock Pot may not be
> getting as hot as it should be. It's hot, but I want to see some
> little bubbles on low and a few more on high. The first batch bubbled
> on low and measured 209°F, this one didn't have bubbles and was
> significantly cooler. It measured somewhere over 190°F. Not sure if
> that's in the ballpark or if I should be concerned.

No I haven't and I should. When I tried to cook stuff in it, it was too hot
in comparison with an old one I used to have. That is why I won't cook my
beef in it because I put it on the stove, on the smallest heat and use a
diffuser too. It hardly bubbles and the meat gets vey tender.

I read that the new ones are made hotter so there could be no possibility of
causing problems because it is so low


--
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"James Silverton" > wrote in message
...
> On 10/15/2013 4:52 PM, Ophelia wrote:
>>
>> "Gary" > wrote in message
>> ...
>>> Ophelia wrote:
>>>>
>>>> Remove the lamb, keep warm and add a spoonful or so of my
>>>> thickener** to
>>>> the stock and extra mint if it needs it. I allow it to cook out and
>>>> serve
>>>> the sauce with the lamb.
>>>
>>> What's with the "popular" mint with lamb? Mint sounds bad to me for
>>> any entree.
>>
>> I've had it since I was a child so it is 'right' for me)
>>
>>
> I've eaten and enjoyed mint sauce with lamb since early in my British
> childhood but my wife, born in the Bronx, knew and liked it too.

Excellent) Do you cook it?

--
http://www.helpforheroes.org.uk/shop/

On Tue, 15 Oct 2013 13:25:56 +0100, "Ophelia" >
wrote:

>What's everyone cooking today?

Going into town today and will bring something home with me, no idea
what as yet.

> I have lamb slices marinating in mint,
>garlic and red wine. What to serve with it ...?

Boiled or steamed new potatoes?
Gotta have some spuds with yer lamb...

Maybe some sauerkraut? Although some may not like it with red wine and
mint marinade...

On 2013-10-15 3:59 PM, wrote:
> On Tue, 15 Oct 2013 13:52:20 -0400, Gary > wrote:
>
>> Ophelia wrote:
>>>
>>> Remove the lamb, keep warm and add a spoonful or so of my thickener** to
>>> the stock and extra mint if it needs it. I allow it to cook out and serve
>>> the sauce with the lamb.
>>
>> What's with the "popular" mint with lamb? Mint sounds bad to me for
>> any entree.
>>
>> Gary
>
> Mint and lamb, inseparable. Maybe some red currant jelly
> occasionally, but mint, yes
>

IMO, mint sauce, not mint jelly.

On 2013-10-15 5:45 PM, Jeßus wrote:

>> I have lamb slices marinating in mint,
>> garlic and red wine. What to serve with it ...?
>
> Boiled or steamed new potatoes?
> Gotta have some spuds with yer lamb...

Not necessarily. Checkout the recipe for lamb shanks with caramelized
onions. It is listed as my signature dish but I got it from Canadian
Ling Cooks. Shanks are braised with carrots, tomatoes, zucchini and
chick peas. It is a meal in itself.

>
> Maybe some sauerkraut? Although some may not like it with red wine and
> mint marinade...

IIRC the braised lamb shanks I had in France had no potatoes, but they
had a heft serving of lentils. I don't think I have ever had sauerkraut
with lamb. I always thought of it more as a pork side dish.

"Ophelia" > wrote in message
...
> What's everyone cooking today? I have lamb slices marinating in mint,
> garlic and red wine. What to serve with it ...?

Leftover bean with bacon soup for me. Not sure what husband will eat.
There was a sandwich in there, unless he ate it. Two quiches and Asian
chicken salad. Not sure what daughter will eat either. She had a
quesadilla last night with raw carrots and black olives on the side. Also
have some leftover baked beans.

> wrote in message
...
> On Tue, 15 Oct 2013 21:51:41 +0100, "Ophelia" >
> wrote:
>
>>
>>"sf" > wrote in message
. ..
>>> On Tue, 15 Oct 2013 16:29:20 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>> "James Silverton" > wrote in message
>>>> ...
>>>> > On 10/15/2013 8:25 AM, Ophelia wrote:
>>>> >> What's everyone cooking today? I have lamb slices marinating in
>>>> >> mint,
>>>> >> garlic and red wine. What to serve with it ...?
>>>> >>
>>>> > Sounds good! An OT question perhaps but how will you cook the lamb?
>>>>
>>>> That isn't OT) I brown the slices then remove them. I throw
>>>> onions
>>>> and
>>>> garlic into the pan, when they are brown I add stock* and the marinade
>>>> .
>>>> I
>>>> replace the lamb and cook it very slowly (hardly a bubble) till tender.
>>>> It
>>>> doesn't take long.
>>>>
>>>> Remove the lamb, keep warm and add a spoonful or so of my thickener**
>>>> to
>>>> the stock and extra mint if it needs it. I allow it to cook out and
>>>> serve
>>>> the sauce with the lamb.
>>>>
>>>>
>>>> * I use whatever stock I have, today it was beef.
>>>>
>>>> ** (I keep a mix of 20g butter and 40g flour in the fridge)
>>>
>>> You wanted to know what to serve with the lamb... mashed potatoes
>>> would soak up all that sauce, but couscous is easy and delicious. My
>>> favorite type is Israeli. Maybe with Steve F's spinach sautéed with
>>> garlic as a vegetable?
>>
>>I went with the mashed potato)
>>
>>> Alternatively, you could try Cauliflower and Potatoes: "Aloo Gobi"
>>> http://www.foodnetwork.com/recipes/a...ipe/index.html
>>> The recipe calls for a hot chili pepper, but there's no reason to use
>>> it other than for heat. You don't like heat, so leave it out.
>>
>>I steamed cauli and prepared it his favourite way. I fry some onions,
>>garlic
>>and red pepper (bell) add a little balsamic vinegar and pour over the
>>cooked
>>cauli I also cooked green beans and it was all very good
>
> IOW sounds like he is spoiled

You betcha sweet bippy <g>


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"Jeßus" > wrote in message
news
> On Tue, 15 Oct 2013 13:25:56 +0100, "Ophelia" >
> wrote:
>
>>What's everyone cooking today?
>
> Going into town today and will bring something home with me, no idea
> what as yet.
>
>> I have lamb slices marinating in mint,
>>garlic and red wine. What to serve with it ...?
>
> Boiled or steamed new potatoes?
> Gotta have some spuds with yer lamb...

yes) Ended up with mashed. We tend to eat mostly new steamed so it was a
change

> Maybe some sauerkraut? Although some may not like it with red wine and
> mint marinade...

You will see in another post what I made )


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"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>> What's everyone cooking today? I have lamb slices marinating in mint,
>> garlic and red wine. What to serve with it ...?
>
> Leftover bean with bacon soup for me. Not sure what husband will eat.
> There was a sandwich in there, unless he ate it. Two quiches and Asian
> chicken salad. Not sure what daughter will eat either. She had a
> quesadilla last night with raw carrots and black olives on the side. Also
> have some leftover baked beans.


You do like your beans)

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On Tue, 15 Oct 2013 22:11:32 +0100, "Ophelia" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 15 Oct 2013 13:52:20 -0400, Gary > wrote:
> >
> >>
> >> What's with the "popular" mint with lamb? Mint sounds bad to me for
> >> any entree.
> >>
> >
> > First, you need to like mint. If you don't then you will never
> > understand.
>
> True) Do you like it?

I do and I think it's great with lamb. I was so addicted to eating
mint and lamb together that I had to go "on the wagon" for a while
because it was getting to the point where I was having a little lamb
with my mint instead of the opposite.

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Food is an important part of a balanced diet.