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sraunFor 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?
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?
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no subject
Date: 2004-02-19 02:30 pm (UTC)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:
Date: 2004-02-20 04:05 am (UTC)