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Simon How about trying lamb fillets, advantages being less fat and you can trim to fit in your pan. Kay -----Original Message----- From: Simon Wistow [mailto:simon@xxxxxxxxxx.xxx] Sent: 20 October 2003 11:59 To: london.food@xxxxxxxxxx.xxx Subject: [london.food] [RECIPE] lemon and garlic lamb I tried the lamb chop variation on the chicken recipe I did last week. Same basic technique - brown on a medium to high heat in a pool of butter and olive oil and then turn the heat down and cook in a covered pot for about 40 minutes. This time I eighted a lemon and stuck the wedges in with the garlic when I turned the heat down and covered. The meat came out wonderfully tender and fragrant and I served it with sliced roasted peppers and coriander cous-cous. Some notes and caveats though - 9 lamb chops didn't go very far and only served 3 people. This could possibly be ameliorated by either using lamb steak, better quality (read - meatier) lamb chops or by browning more of them first and then sticking them in a larger casserole pot although this coould be a problem given .... Caveat #2: unlike the chicken which gave out lots of juices which, after I'd skimmed off the fat and deglazed the pan and reduced with lots of wine, made a really nice sauce, this was a lot more fatty with virtually no juice. This isn't really that much a problem wince you can always make another sauce - I was thinking of making a red pepper and chilli (possibly harissa) coulis next time. If I was doing lots of chops in a casserole pot then I'd beworried that the bottom ones would end up being covered in fat. * * * * * * * * * * * * This email and any files transmitted with it are confidential and intended solely for the use of the individual or entity to whom they are addressed. This email represents the personal views of the author/sender. The author/sender has no authority or delegation to bind the City of York Council by this e-mail and the City of York Council accepts no responsibility whatsoever for its contents. Please note that any reply to this email may be screened.
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