I have some really nice ones. How would you cook them?

Not grilled though. It's too cold here)

On Thu, 1 Nov 2018 09:00:33 -0000, "Ophelia" >
wrote:

> I have some really nice ones. How would you cook them?
> Not grilled though. It's too cold here)

I season them with salt and let them sit for a couple of hours on a
rack in the fridge. Then I pat them dry if necessary, oil slightly,
and cook in a blazing-hot cast-iron pan. Depending on how thick they
are they should only take a couple of minutes on each side.

--
Bob
St Francis would have done better to preach to the cats

"Opinicus" wrote in message
l.which.is.quite.invalid...

On Thu, 1 Nov 2018 09:00:33 -0000, "Ophelia" >
wrote:

> I have some really nice ones. How would you cook them?
> Not grilled though. It's too cold here)

I season them with salt and let them sit for a couple of hours on a
rack in the fridge. Then I pat them dry if necessary, oil slightly,
and cook in a blazing-hot cast-iron pan. Depending on how thick they
are they should only take a couple of minutes on each side.

Bob

==

Thanks, Bob. That is pretty much what I do too

I wonder if everyone does like us

Am Donnerstag, 1. November 2018 10:41:05 UTC+1 schrieb Ophelia:
> "Opinicus" wrote in message
> l.which.is.quite.invalid...
>
> On Thu, 1 Nov 2018 09:00:33 -0000, "Ophelia" >
> wrote:
>
> > I have some really nice ones. How would you cook them?
> > Not grilled though. It's too cold here)
>
> I season them with salt and let them sit for a couple of hours on a
> rack in the fridge. Then I pat them dry if necessary, oil slightly,
> and cook in a blazing-hot cast-iron pan. Depending on how thick they
> are they should only take a couple of minutes on each side.
>
> Bob
>
> ==
>
> Thanks, Bob. That is pretty much what I do too
>
> I wonder if everyone does like us

I can't speak for everyone - but of course I like you!

SCNR
Bye, Sanne.

"Sanne" wrote in message
...

Am Donnerstag, 1. November 2018 10:41:05 UTC+1 schrieb Ophelia:
> "Opinicus" wrote in message
> l.which.is.quite.invalid...
>
> On Thu, 1 Nov 2018 09:00:33 -0000, "Ophelia" >
> wrote:
>
> > I have some really nice ones. How would you cook them?
> > Not grilled though. It's too cold here)
>
> I season them with salt and let them sit for a couple of hours on a
> rack in the fridge. Then I pat them dry if necessary, oil slightly,
> and cook in a blazing-hot cast-iron pan. Depending on how thick they
> are they should only take a couple of minutes on each side.
>
> Bob
>
> ==
>
> Thanks, Bob. That is pretty much what I do too
>
> I wonder if everyone does like us

I can't speak for everyone - but of course I like you!

SCNR
Bye, Sanne.

==

LOLOL thank you Sanne))) I like you too )))))))

"Sanne" wrote in message
...



SCNR
Bye, Sanne.

==

Hmmm now, what would you do with my lamb leg steaks ???

<g>

Am Donnerstag, 1. November 2018 11:44:35 UTC+1 schrieb Ophelia:
> "Sanne" wrote in message
> ...
>
>
>
> SCNR
> Bye, Sanne.
>
> ==
>
> Hmmm now, what would you do with my lamb leg steaks ???
>
> <g>

Eat them, what else!
Unfortunately, my husband is not a big fan of lamb.

I'd just fry them on high heat shortly and let them rest (covered) for a few
minutes. I like them medium. Season to taste afterwards.

Or a nice Indian dish...

Bye, Sanne.

"Sanne" wrote in message
...

Am Donnerstag, 1. November 2018 11:44:35 UTC+1 schrieb Ophelia:
> "Sanne" wrote in message
> ...
>
>
>
> SCNR
> Bye, Sanne.
>
> ==
>
> Hmmm now, what would you do with my lamb leg steaks ???
>
> <g>

Eat them, what else!

Yers .... ;p

Unfortunately, my husband is not a big fan of lamb.

I'd just fry them on high heat shortly and let them rest (covered) for a few
minutes. I like them medium. Season to taste afterwards.

Ok that is more or less what I do. I guess we have it just right then,
eh?

Or a nice Indian dish...

Oh, not for us thanks. We don't like anything spicy and yes, I know
they are not all spicy, but I have lived in India and just about everything,
even when not spicy, had that odd spicyness/scent about them.

Now if you are going to talk about Chinese/Japanese, Hawaiian
............

"Gary" wrote in message ...

Ophelia wrote:
>
> I have some really nice ones. How would you cook them?
> Not grilled though. It's too cold here)

Same way I cook a good steak (method recommended by local chef at
popular restaurant... My daughter used to date him).

I treat lamb steaks the same way as good beef steaks:

- plate a chilled steak,
- coat both sides with worchestershire sauce
- coat one side with kosher salt, cracked black pepper,
a sprinkle of garlic powder and some dried basil.
Press it all in tight then repeat with the other side.
- let warm up to room temp

- pan sear both sides quickly, then turn down heat to finish
cooking, a bit on each side to acquire medium-rare.

IMO, much better than a plain pan seared steak.

==

Thanks I will likely try that the next time. I just put it in a marinade of
honey, balsamic vinegar and mint.

Fingers crossed it works out

Ophelia wrote:
>
> I have some really nice ones. How would you cook them?
> Not grilled though. It's too cold here)

Same way I cook a good steak (method recommended by local chef at
popular restaurant... My daughter used to date him).

I treat lamb steaks the same way as good beef steaks:

- plate a chilled steak,
- coat both sides with worchestershire sauce
- coat one side with kosher salt, cracked black pepper,
a sprinkle of garlic powder and some dried basil.
Press it all in tight then repeat with the other side.
- let warm up to room temp

- pan sear both sides quickly, then turn down heat to finish
cooking, a bit on each side to acquire medium-rare.

IMO, much better than a plain pan seared steak.

On Thu, 01 Nov 2018 10:33:46 -0500, Gary wrote:

> Same way I cook a good steak (method recommended by local chef at
> popular restaurant... My daughter used to date him).
>
> I treat lamb steaks the same way as good beef steaks:
>
> - plate a chilled steak,
> - coat both sides with worchestershire sauce
> - coat one side with kosher salt, cracked black pepper,
> a sprinkle of garlic powder and some dried basil.
> Press it all in tight then repeat with the other side.
> - let warm up to room temp

No respectable chef would treat a good steak like that. Was a
bottle of ketchup automatically brought to the table along with each
steak?

The strong taste of lamb begs for pepper, garlic, sage, and
rosemary. But not a good a good beef steak.