Easter is Sunday! Today is Good Friday, if you observe that kind of thing. I don't observe it, but I did observe this today The Easter basket is for kiddo is complete and it includes a chick that poops jellybeans. I didn't buy any extra treats because I'm a binger, but I'm ready to be disappointed over some filled Cadbury eggs again. Happy weekend! I'm smoking a big fat rack of ribs on the traeger for Sunday. My mouth is already watering. Thanks Costco! I hope you all have a safe and festive weekend.
After a marathon day of working around the property yesterday. I was on ordered to have a “day of rest” today. For some reason our younger son and his girlfriend wanted to shoot so we got the .22 out. Previously, she’s been kinda nervous about guns but she’s on a kick to “face her fears.” After a run through of the basics of gun safety, we let her try. First shot, a hit. Second shot, a hit. Beginners luck? No, she’s a natural. Both of them are. With my rifle, that I’ve owned for like, forty goddamned years now and can’t shoot half as well with. She’s a regular fucking Annie Oakley. After that I went to one of the two clubs I’m a member at where good conversation was had. I love Fridays, shooting the shit with the older guys and the retired priest who’s also a member. Then the family met me for the last of our Lent fish fries. I’m all “fished out” but my wife loves them so…
I spent the day cleaning out freezers and butchering a bunch of Costco meat in prep for a dinner party tomorrow. For tonight's dinner, I took a lamb rack, sliced it up into meatcicles, marinated it in olive oil, nice balsamic vinegar, some fresh basil and rosemary, salt, pepper, garlic for a day... then grilled them over charcoal, while basting with garlic butter. They were fucking amazing. Combined with some roasted potatoes and a Greek salad, and a shit load of red wine, and today was a fucking win. I am so full right now.
I've never had lamb, mostly because I don't like "gamey" flavored meats. On a scale of 1-10, how gamey is lamb? Are there ways to get rid of it?
We used to have a caterer at work who would make lamb lavash. It was pretty damn good; like a Greek taco.
It's more rich than gamey. Start with a small French cut rack of lamb that you cut up into small chops, and prepare like I mention above. Give it a shot and see if you like it. It's kind of the mild lamb experience. Much more rich is a leg of lamb or something substantial like that.
This is a rack of lamb. Rather than roast it and then slice it up, I slice it up and then marinade them and then BBQ the individual chops.
This is a leg of lamb. Takes longer to cook, tastes richer than a small rack. I tend to score the fuck out of the surface, marinate it, then shove the herb-full marinade into the crevices before slow roasting it on the BBQ.
If you're ever around Japan, get some "Ghengis Khan". The lamb they has has a much softer flavour, and depending on where you can, the value can be immense.
I really want to visit Japan. It's such a unique/interesting culture. I've got to get off my ass and get a passport.
For what it's worth, some family of mine don't like lamb, but they love those lamb chops I recommended. My mom's also way old school where you bury the taste of lamb in a very strong mint, like mint jelly, but that just kills it in my opinion. At that point you might as well be eating spam... there's no meat flavour coming through.
I’d always avoided lamb thinking it would be a stronger flavor for some reason. Several month ago we were at one of those Texas de Brazil restaurants and I figured what the hell, may as well try it. Holy shit it was delicious. All that was left was the guilt of eating the poor baby lamb. Which went away with a good burp.
During one of our lamb lavash lunches, I broke the news to a coworker that "lamb" specifically meant baby sheep, and the term for adult sheep meat was "mutton." She was pretty devastated to learn that.
I've never actually cooked a cut of lamb, but I'll buy ground lamb on markdown when it's available. I have a specific dish I made up starting with red bell pepper and onions, using every Greek or Mediterranean seasoning I've got like coriander, fresh mint, cumin, plus a ton of arugula. Served over cumin rice. It's pretty good.