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Replies: 30
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All-In [27404]
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I have some lamb loin chops.
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Nov 8, 2023, 9:09 PM
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Anybody got some recipes?
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Lot o points [181298]
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Sous Vide***
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Nov 8, 2023, 9:11 PM
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All-In [27404]
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Who do I look like
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Nov 8, 2023, 9:13 PM
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McLovin?
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CU Medallion [54034]
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Too soon bro.***
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Nov 8, 2023, 9:15 PM
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Heisman Winner [136688]
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Mince some rosemary and rub it in good then
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Nov 8, 2023, 9:17 PM
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Quickly tap all sides on hot grill or cast iron pan to sear the outside
I like them very rare or they dry out something bad
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All-In [31617]
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Re: I have some lamb loin chops.
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Nov 8, 2023, 9:17 PM
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Season heavily with s/p/g and grill them like a steak or a pork chop and pull at 130. If you’re really feeling froggy, you can marinate them in evoo, red wine vin, loads of garlic and oregano. Make a chimichurri with half parsley and half mint, and spoon that shizz all over your lamb.
Lamb pairs beautifully with syrah, I’d suggest something from the Northern Rhone like a Cote Rotie. If you can’t find that, a S Rhone GSM blend like a Gigondas or Chateauneuf du pape will do nicely.
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Lot o points [181298]
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good lort***
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Nov 8, 2023, 9:18 PM
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All-In [27404]
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All-In [28532]
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All-In [28532]
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Re: I have some lamb loin chops.
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Nov 8, 2023, 9:27 PM
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and….back on cue my da fails to post gif properly.
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All-TigerNet [11247]
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Fancy
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Nov 8, 2023, 9:25 PM
[ in reply to Re: I have some lamb loin chops. ] |
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pants.
Similar to Chef Doc Froo Froo, grill’em. Parsley/mint/cilantro/cumin/garam masala/salt/pepper. Whiz that up in yer blender, add a spooge of olive oil if you need. Cover them bad boys in that paste. Stick in fridge uncovered for a couple hours. Throw on medium high heat grill.
Don’t care what you drink with it, it’ll be good.
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All-In [27404]
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All-In [31617]
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Re: I have some lamb loin chops.
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Nov 9, 2023, 2:01 PM
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Nice. Haven’t had either of those, but you can hardly go wrong. I’d go w the Gigondas, and decant it for an hour or two
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All-In [27404]
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All-In [31617]
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Re: I have some lamb loin chops.
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Nov 9, 2023, 3:36 PM
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Love the painting. What are you serving alongside the lamb?
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All-In [27404]
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This is probably where it gets more pedestrian.
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Nov 9, 2023, 3:43 PM
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But parm risotto and cast iron sauté squash and zucchini.
I did do the EVOO/RWV marinade for the lamb, and am going to make the mint chimi rn.
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All-In [31617]
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Re: This is probably where it gets more pedestrian.
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Nov 9, 2023, 4:06 PM
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Those sound like stellar sides. I’m jealous man, sounds like a good meal. I’d probably feel obligated to S your D afterwards.
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Hall of Famer [22015]
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wanna come over for a dinner date?
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Nov 9, 2023, 4:10 PM
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name the menu
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All-In [31617]
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Re: wanna come over for a dinner date?
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Nov 9, 2023, 4:16 PM
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I’d like a bottle of 1959 Romaneé Conti and a cheese board, let me know when you get it and I’m there
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Hall of Famer [22015]
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$19.59 plus cheese for a beej?
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Nov 9, 2023, 4:18 PM
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All-In [31617]
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All-In [27404]
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Gonna need the cost per inch on that one.***
Nov 9, 2023, 4:54 PM
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CU Medallion [54034]
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Oculus Spirit [76537]
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All-In [27404]
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If by laying around you mean a 20 min. trip to Total Wine.
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Nov 9, 2023, 4:14 PM
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Then yes.
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All-In [31617]
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Message removed by Author
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Nov 9, 2023, 4:31 PM
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Message removed by Author
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All-In [27404]
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#ScrubsCrotch
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Nov 9, 2023, 4:38 PM
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It's going to be a good evening.
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CU Medallion [54034]
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How about a little more crotch and a little less nuanced background.***
2
Nov 9, 2023, 5:00 PM
[ in reply to Message removed by Author ] |
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All-In [27404]
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CU Medallion [54034]
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Not sure why youre eating off the floor.
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Nov 9, 2023, 6:45 PM
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But goodness that looks good enough to eat.
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All-In [31617]
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Re: well. kinda drunk. and very happy.
Nov 10, 2023, 9:21 AM
[ in reply to well. kinda drunk. and very happy. ] |
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Nice man, looks great. How was the wine, would you buy it again?
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Replies: 30
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50
