I don't have that recipe anymore but you are right, it was totally yummy. I remember talking to him about cooking lamb one time, my lamb stews never tasted like I wanted them too. He said the number one key to having lamb dishes taste EXCELLENT was to by the freshest, best cut of lamb you can get.....even for lamb stew.
Never had the lamb at Gunnison, but I make a mean leg-of-lamb on occasion.
The main thing I've learned to make lamb taste great is to trim every tiny bit of fat off of it before cooking. Every bit (leg of lamb has a goodly amount of fat inside the leg that must be excised as well). Then use a dry marinade and cook to medium rare (I use a small rottiserie). Yum!
Geo, you sound like quite a cook! Thanks for the trimming tip. I'll try it! My husband uses that dry marinade, too, and it's good--not as good as Tom Perkins's, though (just remembered his name--yeh!).
What else...oh, where I was going with the "actually" was this: Tom actually GAVE me the recipe while at Gunnison. Yep, he did. Now, to remember it.....oh my. Pray for me, ok? Then, I'll share it with everyone!
The last time I ate mutton I was in Ireland many many years ago but I have been wondering what it might taste like under current health regulations and procedures.
I do fondly recall taking the cream to the dairy in Mitchelstown riding on the back of a donkey drawn cart but then I also remember carcases hanging in the window of the butchers shop so I'm guessing times have changed since then ;)
Seriously tho I would like someone to explain to me the meat aging process. My local piggly wiggly likes to sell aged beef but I've heard their standards aren't quite up to snuff.
What is the big thing about aged beef and or fresh lamb? What is going on in there and why do I have to cook some cuts slowly and others quickly? I suspect alot of it has to do with fat content and muscle condition but I could be wrong.
BTW I have just started working up a spaghetti recipe that includes ginger pinapple and hot sausage it kicks arse!
As a full blooded Italian I want to agree with david - but sadly it still is spaghetti even if it does have pineapple - but he might like it better if yuou just called it a pasta dish/
My garandmother used to make a great leg of lamb.
She trimmed all the fat, drilled holes with a paring knife and inserted both garlic and mint, then made a paste out of bread crumbs, olive oil, garlic and mint and enveloped the leg in this. Bake. it's delicious! the crust keeps the juices of the meat in and gets a little crusty. We never had mint jelly.
Oh and the first course was homemade ravioli!
Excuse me - I have to go count my weight watchers points now...
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Radar OReilly
WB
I don't have that recipe anymore but you are right, it was totally yummy. I remember talking to him about cooking lamb one time, my lamb stews never tasted like I wanted them too. He said the number one key to having lamb dishes taste EXCELLENT was to by the freshest, best cut of lamb you can get.....even for lamb stew.
Let me keep looking.
ror
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George Aar
Never had the lamb at Gunnison, but I make a mean leg-of-lamb on occasion.
The main thing I've learned to make lamb taste great is to trim every tiny bit of fat off of it before cooking. Every bit (leg of lamb has a goodly amount of fat inside the leg that must be excised as well). Then use a dry marinade and cook to medium rare (I use a small rottiserie). Yum!
Mint jelly is a must for me, though...
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excathedra
we always had leg-a-lamb for easter. my mom's is awesome
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waterbuffalo
Actually, guys, thanks and
back at ya Radar!
Geo, you sound like quite a cook! Thanks for the trimming tip. I'll try it! My husband uses that dry marinade, too, and it's good--not as good as Tom Perkins's, though (just remembered his name--yeh!).
What else...oh, where I was going with the "actually" was this: Tom actually GAVE me the recipe while at Gunnison. Yep, he did. Now, to remember it.....oh my. Pray for me, ok? Then, I'll share it with everyone!
Ha!
wb
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herbiejuan
The last time I ate mutton I was in Ireland many many years ago but I have been wondering what it might taste like under current health regulations and procedures.
I do fondly recall taking the cream to the dairy in Mitchelstown riding on the back of a donkey drawn cart but then I also remember carcases hanging in the window of the butchers shop so I'm guessing times have changed since then ;)
Seriously tho I would like someone to explain to me the meat aging process. My local piggly wiggly likes to sell aged beef but I've heard their standards aren't quite up to snuff.
What is the big thing about aged beef and or fresh lamb? What is going on in there and why do I have to cook some cuts slowly and others quickly? I suspect alot of it has to do with fat content and muscle condition but I could be wrong.
BTW I have just started working up a spaghetti recipe that includes ginger pinapple and hot sausage it kicks arse!
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waterbuffalo
Ex, hi. Do you know how she cooks it? What makes it so good?
HerbieJuan, yum. My husband would like THAT! He's big on sausages and seasonings.
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dmiller
If it's got pineapple --- IT AIN'T SPAGHETTI!!
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doojable
As a full blooded Italian I want to agree with david - but sadly it still is spaghetti even if it does have pineapple - but he might like it better if yuou just called it a pasta dish/
My garandmother used to make a great leg of lamb.
She trimmed all the fat, drilled holes with a paring knife and inserted both garlic and mint, then made a paste out of bread crumbs, olive oil, garlic and mint and enveloped the leg in this. Bake. it's delicious! the crust keeps the juices of the meat in and gets a little crusty. We never had mint jelly.
Oh and the first course was homemade ravioli!
Excuse me - I have to go count my weight watchers points now...
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excathedra
thank you for asking, waterbuffalo. i'll have to ask her, ok
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ebn57
Lamb should go quickly from the fridge to the oven. Its flavor suffers if it is allowed to get warm.
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