So I'm tossing together something for dinner tonight. (My wife says
cause it is Valentines, I gotta do something to make her happy ... shut
up, Sheldon!)

So I've got a couple of lamb shanks and I was going to serve them on
rice with either leeks or mushrooms and then I thought maybe I could put
both leeks and mushrooms on or in the rice and then I thought maybe
leeks and mushrooms are a strange combination.

Do you think leeks and mushrooms would be good together? Your reaction?

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

"Dave W." wrote:

> So I'm tossing together something for dinner tonight. (My wife says
> cause it is Valentines, I gotta do something to make her happy ... shut
> up, Sheldon!)
>
> So I've got a couple of lamb shanks and I was going to serve them on
> rice with either leeks or mushrooms and then I thought maybe I could put
> both leeks and mushrooms on or in the rice and then I thought maybe
> leeks and mushrooms are a strange combination.
>
> Do you think leeks and mushrooms would be good together? Your reaction?

Here is my favourite recipe for Lamb Shanks

Lamb Shanks with Caramelized Onions

1 tablespoon vegetable oil
6 lamb shanks
2 onions chopped
3 cloves garlic chopped
1 1/2 teaspoons cinnamon
1 teaspoon Paprika
1/2 tsp each salt, pepper and turmeric
pinch of hot pepper flakes
4 cups beef broth
1 (19 oz.) can tomatoes coarsely chopped
3 carrots thickly sliced
4 zucchini thickly sliced
1 can (19 oz.) chick peas drained

Caramelized Onions
2 tblsp butter
4 onions sliced
1 tblsp granulated sugar
3/4 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup raisins
1/4 cup slivered almonds toasted

Preheat oven to 350F

In large saucepan, heat oil over medium heat and brown
shanks all over, in batches. Transfer to plate and keep warm
Drain off any pat in the pan.

Reduce to medium, Add onions, garlic, cinnamon, paprika,
salt, pepper, turmeric and hot pepper flakes, stirring
often, until softened (about 5 minutes).

Return shanks and accumulated juices to pan. Add beef broth
and tomatoes, bring to boil, Reduce heat and cover and
simmer about 1 1/2 hour until lamb is tender .

Add carrots, zucchini and chick peas. Cook for another 30
minutes or until lamb and vegetables are tender.


Caramelized Onions:
Meanwhile, in a heavy skillet, melt butter over medium heat.
Add onions, sugar, cinnamon, ginner and turmeric. COver and
cook, stirring occasionally for about 10 minutes. Add
raisins and cook for another 10 minutes. Uncover and cook,
stirring occasionally for 15 minutes until onions are golden
and no liquid remains.

Ladle stew into warmed bowls. Top with Caramelized onions
and sprinkle with almonds

Dave W. wrote:
> So I'm tossing together something for dinner tonight. (My wife says
> cause it is Valentines, I gotta do something to make her happy ...
> shut up, Sheldon!)
>
> So I've got a couple of lamb shanks and I was going to serve them on
> rice with either leeks or mushrooms and then I thought maybe I could
> put both leeks and mushrooms on or in the rice and then I thought
> maybe leeks and mushrooms are a strange combination.
>
> Do you think leeks and mushrooms would be good together? Your
> reaction?
>
> Regards,
> Dave W.

Why not if you like leeks and mushrooms? Saute the lamb shanks in oil with
a little onion and garlic thrown in towards the end of browning. Deglaze
the pan with wine (your choice, white or light red, not heavy like port) and
some chicken or vegetable broth. Toss in the leeks (well washed and
chopped) and add sliced shrooms at the end. Season to taste with salt &
pepper. Lift out the shanks and veggies with a slotted spoon and thicken
the sauce with a bit of a cornstarch slurry.

Jill

In article >,
"jmcquown" > wrote:

> Dave W. wrote:
> > So I'm tossing together something for dinner tonight. (My wife says
> > cause it is Valentines, I gotta do something to make her happy ...
> > shut up, Sheldon!)
> >
<snipoid>
> >
> > Do you think leeks and mushrooms would be good together? Your
> > reaction?
> >
>
> Why not if you like leeks and mushrooms? Saute the lamb shanks in oil with
> a little onion and garlic thrown in towards the end of browning. Deglaze
> the pan with wine (your choice, white or light red, not heavy like port) and
> some chicken or vegetable broth. Toss in the leeks (well washed and
> chopped) and add sliced shrooms at the end. Season to taste with salt &
> pepper. Lift out the shanks and veggies with a slotted spoon and thicken
> the sauce with a bit of a cornstarch slurry.
>
> Jill

Thanks, Jill. I'll tell the boss that you are responsible for tonight's
dinner! ;^)

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

In article >,
Dave Smith > wrote:

> "Dave W." wrote:
<snipidee doo dah>
> >
> > Do you think leeks and mushrooms would be good together? Your reaction?
>
> Here is my favourite recipe for Lamb Shanks
>
> Lamb Shanks with Caramelized Onions
>
<snipped great recipe>

Thank you Dave (nice name). Don't think I can get this together for
tonight, but it's saved ... next time I get shanks.

Thanks again,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

Dave W. wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Dave W. wrote:
>>> So I'm tossing together something for dinner tonight. (My wife says
>>> cause it is Valentines, I gotta do something to make her happy ...
>>> shut up, Sheldon!)
>>>
> <snipoid>
>>>
>>> Do you think leeks and mushrooms would be good together? Your
>>> reaction?
>>>
>>
>> Why not if you like leeks and mushrooms? Saute the lamb shanks in
>> oil with a little onion and garlic thrown in towards the end of
>> browning. Deglaze the pan with wine (your choice, white or light
>> red, not heavy like port) and some chicken or vegetable broth. Toss
>> in the leeks (well washed and chopped) and add sliced shrooms at the
>> end. Season to taste with salt & pepper. Lift out the shanks and
>> veggies with a slotted spoon and thicken the sauce with a bit of a
>> cornstarch slurry.
>>
>> Jill
>
> Thanks, Jill. I'll tell the boss that you are responsible for
> tonight's dinner! ;^)
>
> Regards,
> Dave W.

*Only* if she likes it

Jill

"Dave W." wrote:

>
> > Lamb Shanks with Caramelized Onions
> >
> <snipped great recipe>
>
> Thank you Dave (nice name). Don't think I can get this together for
> tonight, but it's saved ... next time I get shanks.

FWIW, not only is it one of my favourites, but everyone who has had it here has
raved about it.

Dave W. wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Dave W. wrote:
>>> So I'm tossing together something for dinner tonight. (My wife says
>>> cause it is Valentines, I gotta do something to make her happy ...
>>> shut up, Sheldon!)
>>>
> <snipoid>
>>>
>>> Do you think leeks and mushrooms would be good together? Your
>>> reaction?
>>>
>>
>> Why not if you like leeks and mushrooms? Saute the lamb shanks in
>> oil with a little onion and garlic thrown in towards the end of
>> browning. Deglaze the pan with wine (your choice, white or light
>> red, not heavy like port) and some chicken or vegetable broth. Toss
>> in the leeks (well washed and chopped) and add sliced shrooms at the
>> end. Season to taste with salt & pepper. Lift out the shanks and
>> veggies with a slotted spoon and thicken the sauce with a bit of a
>> cornstarch slurry.
>>
>> Jill
>
> Thanks, Jill. I'll tell the boss that you are responsible for
> tonight's dinner! ;^)
>
> Regards,
> Dave W.

Since I didn't specify cooking times (I just poke with a fork) I sure hope
you braised the lamb shanks until they were tender before adding the leek
and shrooms! Happy Valentine's Day!

Jill

In article >, Dave Smith > wrote:
>"Dave W." wrote:
>
>> So I'm tossing together something for dinner tonight. (My wife says
>> cause it is Valentines, I gotta do something to make her happy ... shut
>> up, Sheldon!)
>>
>> So I've got a couple of lamb shanks and I was going to serve them on
>> rice with either leeks or mushrooms and then I thought maybe I could put
>> both leeks and mushrooms on or in the rice and then I thought maybe
>> leeks and mushrooms are a strange combination.
>>
>> Do you think leeks and mushrooms would be good together? Your reaction?
>
>Here is my favourite recipe for Lamb Shanks
>
>Lamb Shanks with Caramelized Onions
>
> 1 tablespoon vegetable oil
> 6 lamb shanks
> 2 onions chopped
> 3 cloves garlic chopped
> 1 1/2 teaspoons cinnamon
> 1 teaspoon Paprika
> 1/2 tsp each salt, pepper and turmeric
> pinch of hot pepper flakes
> 4 cups beef broth
> 1 (19 oz.) can tomatoes coarsely chopped
> 3 carrots thickly sliced
> 4 zucchini thickly sliced
> 1 can (19 oz.) chick peas drained
>
> Caramelized Onions
> 2 tblsp butter
> 4 onions sliced
> 1 tblsp granulated sugar
> 3/4 tsp cinnamon
> 1/2 tsp ground ginger
> 1/4 tsp salt
> 1/2 cup raisins
> 1/4 cup slivered almonds toasted
>
> Preheat oven to 350F

Why? It doesn't seem to get a mention in your Methods.
Or was it just for toasting the almonds?
Or perhaps I just don't understand. %-)

> In large saucepan, heat oil over medium heat and brown
> shanks all over, in batches. Transfer to plate and keep warm
> Drain off any pat in the pan.
>
> Reduce to medium, Add onions, garlic, cinnamon, paprika,
> salt, pepper, turmeric and hot pepper flakes, stirring
> often, until softened (about 5 minutes).
>
> Return shanks and accumulated juices to pan. Add beef broth
> and tomatoes, bring to boil, Reduce heat and cover and
> simmer about 1 1/2 hour until lamb is tender .
>
> Add carrots, zucchini and chick peas. Cook for another 30
> minutes or until lamb and vegetables are tender.
>
>
> Caramelized Onions:
> Meanwhile, in a heavy skillet, melt butter over medium heat.
> Add onions, sugar, cinnamon, ginner and turmeric. COver and
> cook, stirring occasionally for about 10 minutes. Add
> raisins and cook for another 10 minutes. Uncover and cook,
> stirring occasionally for 15 minutes until onions are golden
> and no liquid remains.
>
> Ladle stew into warmed bowls. Top with Caramelized onions
> and sprinkle with almonds
>

Cheers, Phred.

--
LID

In article >,
"jmcquown" > wrote:

> Dave W. wrote:
<snip>
> >
> > Thanks, Jill. I'll tell the boss that you are responsible for
> > tonight's dinner! ;^)
> >
> > Regards,
> > Dave W.
>
> Since I didn't specify cooking times (I just poke with a fork) I sure hope
> you braised the lamb shanks until they were tender before adding the leek
> and shrooms! Happy Valentine's Day!
>
> Jill

The lamb was falling off the bone ... fork tender. I put the leeks in
about 45 min before dinner time. I saute'd the shrooms in butter and
added them at the table. Served the above over a strange rice I picked
up a few weeks ago at an asian market down in Fort Smith. The rice is
red and looks like it has some hulls left on it. Takes longer to cook
than "standard rice" but has an interesting taste ... a bit, what would
you call it, heavier than what I'm used to.

We were extremely happy with the results. I grudgingly admitted that it
was your instruction responsible for our happiness. (Anita asked, "Uh,
who is this Jill person? Do I know her?) ;^)

Steamed asparagus and brussel sprouts on the side.

Regards,
Dave

PS: I have a frozen rack of lamb ribs ... what should I do with them? 8^)

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

Dave W. wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Since I didn't specify cooking times (I just poke with a fork) I
>> sure hope you braised the lamb shanks until they were tender before
>> adding the leek and shrooms! Happy Valentine's Day!
>>
>> Jill
>
> The lamb was falling off the bone ... fork tender.
> We were extremely happy with the results. I grudgingly admitted that
> it
> was your instruction responsible for our happiness. (Anita asked, "Uh,
> who is this Jill person? Do I know her?) ;^)
>
LOL! Glad I could help!

> PS: I have a frozen rack of lamb ribs ... what should I do with them?
> 8^)

Unfortunately, I've never prepared lamb ribs. I'm sure someone can assist!
Anyone?

Jill

"Dave W." wrote:

> PS: I have a frozen rack of lamb ribs ... what should I do with them? 8^)

I usually do them similar to a leg, rub hem with garlic, salt and pepper, smear
them with some mint sauce and let them sit for an hour or so and then bake them
until medium rare, about 45 minutes., depending on the size. You can also smear
them with Dijon mustard and sprinkle some fresh rosemary on them.

They are terrific on the BBQ.

In article >,
Dave Smith > wrote:

> "Dave W." wrote:
>
> > PS: I have a frozen rack of lamb ribs ... what should I do with them? 8^)
>
> I usually do them similar to a leg, rub hem with garlic, salt and pepper,
> smear
> them with some mint sauce and let them sit for an hour or so and then bake
> them
> until medium rare, about 45 minutes., depending on the size. You can also
> smear
> them with Dijon mustard and sprinkle some fresh rosemary on them.
>
> They are terrific on the BBQ.

Thanks for the advice, Dave. My sainted mom used to always do mint sauce
with lamb ... ended up being one of my childhood food phobias (like
liver, though I'll do mint any day over liver). I'm sure I could get
over it but I think I'll try doing them without ... over at my wife's
house. She's got her grill out and we've been enjoying occasional bursts
of spring-like weather here.

Got to call my lamb purveyor and order more shanks and ribs! I love lamb
and the more of it I eat, the more I want.

Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

"Dave W." wrote:

>
> Thanks for the advice, Dave. My sainted mom used to always do mint sauce
> with lamb ... ended up being one of my childhood food phobias (like
> liver, though I'll do mint any day over liver). I'm sure I could get
> over it but I think I'll try doing them without ... over at my wife's
> house. She's got her grill out and we've been enjoying occasional bursts
> of spring-like weather here.

Mint sauce or mint jelly?
The one time my mother served lamb chops she served them with mint jelly. They
did not go over very well. My father, having lived on mutton for close to 4 years
posted in England during the war would not touch it. She over cooked it, and the
jelly just made it worse. When my wife introduced me to BBQed lamb chops and
mint sauce my attitude changed.

> Got to call my lamb purveyor and order more shanks and ribs! I love lamb
> and the more of it I eat, the more I want.

I have recently been buying packages of frozen New Zealand lamb medallions. They
are very tasty. I recently tried a lamb tenderloin, but it was on the bone. The
meat was very tasty and incredibly tender.

Dave W. wrote:
> In article >,
> Dave Smith > wrote:
>
>> "Dave W." wrote:
>>
>>> PS: I have a frozen rack of lamb ribs ... what should I do with
>>> them? 8^)
>>
>> I usually do them similar to a leg, rub hem with garlic, salt and
>> pepper, smear
>> them with some mint sauce
>> They are terrific on the BBQ.
>
> Thanks for the advice, Dave. My sainted mom used to always do mint
> sauce with lamb ... ended up being one of my childhood food phobias
> (like
> liver, though I'll do mint any day over liver). I'm sure I could get
> over it but I think I'll try doing them without ... over at my wife's
> house. She's got her grill out and we've been enjoying occasional
> bursts
> of spring-like weather here.
> Dave W.

Your wife has her own house? Dayum!

Never got into mint sauce myself. I'm thinking Dave Smith's suggestion
about grilling with a bit of rosemary is a good idea. I would go with a
brushing of olive oil, salt, pepper and crushed rosemary as a sort of "dry
rub" and cook them low and slow until nicely tender (but not overcooked - so
perhaps indirect heat and covered).

Jill

In article >,
Dave Smith > wrote:

> "Dave W." wrote:
>
> >
> > Thanks for the advice, Dave. My sainted mom used to always do mint sauce
> > with lamb ... ended up being one of my childhood food phobias (like
> > liver, though I'll do mint any day over liver). I'm sure I could get
> > over it but I think I'll try doing them without ... over at my wife's
> > house. She's got her grill out and we've been enjoying occasional bursts
> > of spring-like weather here.
>
> Mint sauce or mint jelly?
> The one time my mother served lamb chops she served them with mint jelly.
> They
> did not go over very well. My father, having lived on mutton for close to 4
> years
> posted in England during the war would not touch it. She over cooked it, and
> the
> jelly just made it worse. When my wife introduced me to BBQed lamb chops and
> mint sauce my attitude changed.
>
I'm guessing it was jelly. I'll look up the sauce and see what comes of
it. My mom, BTW, was famous for overcooking meat. I grew up thinking
beef steaks were the worst ... felt sorry for people that had to eat
steak. Tough, nasty stuff!

> > Got to call my lamb purveyor and order more shanks and ribs! I love lamb
> > and the more of it I eat, the more I want.
>
> I have recently been buying packages of frozen New Zealand lamb medallions.
> They
> are very tasty. I recently tried a lamb tenderloin, but it was on the bone.
> The
> meat was very tasty and incredibly tender.

My lamb is "home grown" by a guy who sets up at the farmers market here
in the summer. When the market closes for the winter you can call him
and he'll bring what you need to town and meet you in a parking lot.
(Hey buddy, want some lamb?) The only other place I can find lamb is at
Walmart ... I'm trying to avoid Walmart to slow down their take-over of
the world.

Dave

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

"Dave W." wrote:

> I'm guessing it was jelly. I'll look up the sauce and see what comes of
> it. My mom, BTW, was famous for overcooking meat. I grew up thinking
> beef steaks were the worst ... felt sorry for people that had to eat
> steak. Tough, nasty stuff!

I know what you mean. We had a lot of roast beef when I was a kid and I never liked
it. It was always well done. It made for good gravy, but I disliked that tough
flavorless meat. I found the taste and texture much more agreeable when it was
served rare to medium rare.

> My lamb is "home grown" by a guy who sets up at the farmers market here
> in the summer. When the market closes for the winter you can call him
> and he'll bring what you need to town and meet you in a parking lot.
> (Hey buddy, want some lamb?)

It was not very common here for a long time. For years we had to go to one
particular butcher if we wanted lamb. It is now quite common in most grocery
stores. The New Zealand lamb is available year round, sometimes frozen. There is
a farm around the corner from my house where they used to raise sheep. I once made
the mistake of inquiring about lamb meat. It seems that someone in the family was
into arts and crafts and used the wool. She seemed upset by our suggestion that one
of them be killed for the meat.

> The only other place I can find lamb is at
> Walmart ... I'm trying to avoid Walmart to slow down their take-over of
> the world.

Welcome to the world of McJobs. I was never crazy about shopping there and did it
only of no other store had what I was looking for. Just this week they announced
that they are closing one of their stores, coincidentally the first to be
unionized. I was a union member, thank the union for the good wages I got, and the
early retirement. Hell will freeze over before you see me in a Walmart again.

In article >, Dave Smith
> wrote:

> It was not very common here for a long time. For years we had to go
> to one particular butcher if we wanted lamb. It is now quite common
> in most grocery stores. The New Zealand lamb is available year
> round, sometimes frozen. There is a farm around the corner from my
> house where they used to raise sheep. I once made the mistake of
> inquiring about lamb meat. It seems that someone in the family was
> into arts and crafts and used the wool. She seemed upset by our
> suggestion that one of them be killed for the meat.

It may have been her hang up. I am into knitting and spinning, and
let me tell you that at the fiber fairs the same people selling the wool
and yarn are also often selling the lamb. It is hard for most small
fiber farms to stay in business on only the fiber, and the meat is a
by-product of breeding that is viable as a profit. Not all of the
animals bred are good for fiber, and the males are largely only good for
breeding or meat. You don't need a lot of rams to propagate your flock.
Most of these shows also have great lamb kabobs, sandwiches, etc, for
sale to eat.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

In article >,
"jmcquown" > wrote:

> Dave W. wrote:
> > In article >,
> > Dave Smith > wrote:
> >
> >> "Dave W." wrote:
> >>
> >>> PS: I have a frozen rack of lamb ribs ... what should I do with
> >>> them? 8^)
> >>
> >> I usually do them similar to a leg, rub hem with garlic, salt and
> >> pepper, smear
> >> them with some mint sauce
> >> They are terrific on the BBQ.
> >
> > .... but I think I'll try doing them without ... over at my wife's
> > house. She's got her grill out and we've been enjoying occasional
> > bursts
> > of spring-like weather here.
> > Dave W.
>
> Your wife has her own house? Dayum!
>
Well, we just married late last year ... and we were both rather settled
into our own places. I'm retired and she is, uh, 29 years old (I think
8^). I'd move in with her ... but her kitchen has an electric range. I
cook with gas. We are looking for a place that will suit both of us
(like with two kitchens), but I must admit that it is nice to have a
place of one's own for when you want to be left alone.

> Never got into mint sauce myself. I'm thinking Dave Smith's suggestion
> about grilling with a bit of rosemary is a good idea. I would go with a
> brushing of olive oil, salt, pepper and crushed rosemary as a sort of "dry
> rub" and cook them low and slow until nicely tender (but not overcooked - so
> perhaps indirect heat and covered).
>
> Jill

I tried doing it in my smoker alla pork ribs a year or two ago (after
consulting with the bubbas over at AFB). Used a Memphis style dry rub.
They were OK, but I think the grill, rosemary, etc. is likely to produce
a more traditional "lamby" dish.

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

Dave W. wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Dave W. wrote:
>>> In article >,
>>> Dave Smith > wrote:
>>>
>>>> "Dave W." wrote:
>>>>
>>>>> PS: I have a frozen rack of lamb ribs ... what should I do with
>>>>> them? 8^)
>>>>
>>>> I usually do them similar to a leg, rub hem with garlic, salt and
>>>> pepper, smear
>>>> them with some mint sauce
>>>> They are terrific on the BBQ.
>>>
>>> .... but I think I'll try doing them without ... over at my wife's
>>> house. She's got her grill out and we've been enjoying occasional
>>> bursts
>>> of spring-like weather here.
>>> Dave W.
>>
>> Your wife has her own house? Dayum!
>>
> Well, we just married late last year ... and we were both rather
> settled
> into our own places. I'm retired and she is, uh, 29 years old (I think
> 8^). I'd move in with her ... but her kitchen has an electric range. I
> cook with gas. We are looking for a place that will suit both of us
> (like with two kitchens), but I must admit that it is nice to have a
> place of one's own for when you want to be left alone.
>
I hear ya'. John and I both need our alone time. We aren't married and
don't live together but it's a frequent discussion. He's an artist
(professionally) so when he wants to go off to his studio to paint he
wouldn't want me bugging him. I like to sit and read for hours (or play on
Usenet heheh). We both agree we need our alone time when we do decide to do
the deed

As for the kitchen, gosh I'd rather have gas than the electric I have now!
But my grandmother had 2 kitchens in her house - one in the basement for her
"canning" which was electric. The main kitchen was gas.

>> Never got into mint sauce myself. I'm thinking Dave Smith's
>> suggestion about grilling with a bit of rosemary is a good idea. I
>> would go with a brushing of olive oil, salt, pepper and crushed
>> rosemary as a sort of "dry rub" and cook them low and slow until
>> nicely tender (but not overcooked - so perhaps indirect heat and
>> covered).
>>
>> Jill
>
> I tried doing it in my smoker alla pork ribs a year or two ago (after
> consulting with the bubbas over at AFB). Used a Memphis style dry rub.
> They were OK, but I think the grill, rosemary, etc. is likely to
> produce
> a more traditional "lamby" dish.
>
> Regards,
> Dave W.

Yeah. I can't imagine using a Memphis rub on lamb. And I'm sorry, but I
shudder at the thought of smoked lamb! Man, those folks on ABF will smoke
anything! LOL When/if you decide to grill them I'd be thrilled if you'd
post the method and results. Lamb will start going on sale here around
Easter

Jill

In article >,
"jmcquown" > wrote:

> Dave W. wrote:
<snip>
> > I tried doing it in my smoker alla pork ribs a year or two ago (after
> > consulting with the bubbas over at AFB). Used a Memphis style dry rub.
> > They were OK, but I think the grill, rosemary, etc. is likely to
> > produce a more traditional "lamby" dish.
> >
> > Regards,
> > Dave W.
>
> Yeah. I can't imagine using a Memphis rub on lamb. And I'm sorry, but I
> shudder at the thought of smoked lamb! Man, those folks on ABF will smoke
> anything! LOL When/if you decide to grill them I'd be thrilled if you'd
> post the method and results. Lamb will start going on sale here around
> Easter
>
> Jill

Well, the ABF folks were just being helpful. I asked them for advice and
they kindly supplied it. I will keep you in mind when I try to grill
them . I'm saving your, Dave's and Michael's comments and I'll post (if
I get these on the grill in the near future) to let you know how things
went.

All the best,
Dave

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

Dog3 wrote:
> I do a rack really simple. I have the butcher crown it or remove the
> fat/meat from the rib tops (can't remember what it's called,
> frenching? I rub a ton of butter, fresh rosemary, S&P, and fresh
> smashed garlic on it. I do not eat it but everyone just screams for
> more. I wish I could bring myself to eat it. I just do not do baby
> meats. Veal and Lamb are forbidden, almost, in this house. And the SO
> loves veal parmesan. Too bad...
>
> Michael <- being a nasty bitch today

Today is different? (ducking and running) Just teasin' I guess I
understand what you're saying, but man are you missing some great eats!

Jill

On Sat, 19 Feb 2005 13:33:30 GMT, Dog3 >
wrote:

>
>LOL... I know I'm missing out but that is just me. I am pondering
>breakfast. Should I have a lox and bagel or some cereal...
>

Not for today, but looking ahead a couple of days. Make some gravlax,
but use wild Alaska King Salmon instead of farmed Atlantic salmon.
Even paying for the King, it will cost less than store-bought lox,
although not by much.

You will be pleasantly surprised, I am quite sure.

I have done four batches of this, and every one was better than I have
been able to buy, except at Petro$$ian. Use gloves whenever you touch
the fish. It is not going to get cooked.

Take a 2-lb piece from the thick end of a fillet. Find a SS or glass
baking dish that will hold it. Lay a sheet of plastic wrap down. Make
a 50-50 sugar and kosher salt mix.

Layer the plastic about 1/4 in of the cure mix. Lay the fillet in skin
down. Sprinkle a little rum on the top surface and layer with fresh
dill weed.

Cover all with cure mix, including the edges, and bring up the wrap
around the sides. If the wrap doesn't cover the top add a piece. Lay
on a flat-bottomed dish and a stack of plates or something else to
weight it.

Keep it in the cure for 36 hours. Some recipes call for the first 6
hours at room temp, but it seems to work fine in the fridge.

Take it out and wipe off the cure and dill. Some bits of dill will
stick but no harm.

After that you can slice it just like smoked salmon whenever you want
some. It is a fatty fish with a wonderful flavor. It also slices
beautifully.

Dill is traditional, but not necessary to the curing process. You can
use other herbs, red pepper flakes, etc. Also the rum is not firm.
Cognac is more traditional.

The ratio of salt to sugar varies all over the place in different
recipes. I just started with 50-50 to try it, figuring to adjust if I
wanted it one way or the other. I (and everyone at Thanksgiving) liked
it the way it was, and I don't know which way I would change it.


Cover completely with cure mix

Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."