Jim Cassidy wrote:I think I recall you preferring meat well done. That might rule out my favorite lamb recipe, chops rubbed with crushed garlic, seasoned with salt and pepper browned in olive oil and butter. Throw some chopped shallots and herbs in the pan for a minute, deglaze with the red you are drinking with dinner, reduce and finish the sauce w/butter.
Might be too dry if you finished the chops to well done in the oven.
Jim, despite James Roscoe's comments to the contrary, I have learned to like meat less than well done. More like medium to med-well. I know, small difference to the folks who prefer their steaks to be still mooing on the plate. So once I kill the beast and render it into meal sized bits, I will definitely try some chops. Being without a meat saw, I need to find a decent cleaver, I suppose.
I have at the moment two candidate lambs for the table. One is a wool breed ram lamb (sold to me as a Jacob, but more likely a Navajo-Churro) that is about 5 or so months old.
The other is a Painted Desert ram lamb (a hair sheep breed) that is more likely only 3 or 4 months. Have a pair of those, one horned and one naturally polled, and both still nursing a bit. Still haven't decided whether to keep the horned or hornless for breeding.
One has to go, either eaten or sold.