Cooking

[sraun]

For anyone who's interested, the lamb from Scratchwork Farm is wonderful!

Irene and I have had several meals of their lamb, we're raving about all of them!

Tuesday night we had broiled lamb chops with honey-mustard marinade. OK, there is one leeetle problem with the lamb - an individual chop is about 8-9 square inches - in other words, tiny! We each had two, and probably could have happily had three.

The honey-mustard marinade also had white vinegar, lots of garlic (it's a vegetable, right?), rosemary and basil. Anyone have any ideas for a maple-syrup based marinade?

Comments

[davidwilford.livejournal.com]

The reason the lamb chops are small is that you're actually getting lamb, because the Harsh's butcher their lambs at a younger age than commerical lambs are.

I didn't care for lamb at all until I learned the difference between actual lamb and baby mutton, thanks to Dave and Marie.

Re:

[sraun]

Yes, I know the reason for the size. I was apparently failing in an attempt at sarcasm.

Re:

[davidwilford.livejournal.com]

I'm so literal minded at times, I know. I hope at least the information is helpful to others who might be interested in lamb from Scratchwork Farm.

[lsanderson.livejournal.com]

Try posting the maple request in food_porn.

My favorite mutton-killer is to saute unseasoned chops in olive oil with a few cloves of unpeeled garlic.

Deglaze the pan with beef bouillon & soy sauce and thicken slightly with cornstarch. Smash the garlic and remove the peel. Serve over or with the chops & new potatoes.

Re:

[lsanderson.livejournal.com]

WoW, five responses in food_porn already.