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Getbig Main Boards => Gossip & Opinions => Topic started by: marcus on October 07, 2008, 11:02:37 PM
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I haven't had it much except for gyros but I'm thinking of heading out and buying some. I have no idea what to put on it.
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Salt, pepper, seasoning salt, rosemary, chili peppers.
http://allrecipes.com/Recipes/Meat-and-Poultry/Lamb/Main.aspx
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I just cook it like chicken :-[
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gravy, salt and pepper, mint jelly.
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olive oil, cumin, sea salt and ground chili.
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sea salt, garlic, rosemary, thyme, CRACKED pepper, plum anything, wine makes a good braise, and suprisingingly smoked is very nice too as long as it's bone in.
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gravy, salt and pepper, mint jelly.
yum 8)
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A nice sauce with a touch of vinegar usually does it. Wine sauce is fine also.
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try vegetarian...didn't jesus save a lamb from slaughter?
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try vegetarian...didn't jesus save a lamb from slaughter?
There was no Jesus :-*
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I like to cum on a lambs face.
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I haven't had it much except for gyros but I'm thinking of heading out and buying some. I have no idea what to put on it.
Garlic & rosemary
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I like to cum on a lambs face.
;D
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garlic, salt, pepper
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Garlic & rosemary
garlic, rosemary, a little salt, pepper, red wine and most importantly, don't overcook.
and for dessert: http://www.brownbettydesserts.com/ (http://www.brownbettydesserts.com/) click the gallery link
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try vegetarian...didn't jesus save a lamb from slaughter?
http://www.biblegateway.com/keyword/index.php?search=lamb&searchtype=all&version1=9&spanbegin=1&spanend=73
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this is awesome but if you slow cook a lamb shoulder like making pulled pork...then after about 6 hours pour off the far, shred the meat with a couple forks, mix in some fresh mint, and the seeds and juice from a pomegranate.
I also like lamb with rosemary, thyme, black pepper, sea salt, and roasted garlic.
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mint jelly is below average
make mint chimichurri instead
http://www.foodandwine.com/recipes/oven-roasted-lamb-chops-with-mint-chimichurri
ingredients
* 2 cups mint leaves
* 1 small jalapeņo, seeded and coarsely chopped
* 1 small shallot, coarsely chopped
* 1 garlic clove, coarsely chopped
* 2 tablespoons red wine vinegar
* Pinch of sugar
* 1/2 cup plus 3 tablespoons extra-virgin olive oil
* Salt
* 2 six-rib racks of lamb (about 1 1/2 pounds each)
* Freshly ground pepper
* 6 ounces snow peas
* 1 red Thai chile, seeded and minced
* 1 tablespoon chopped cilantro
* 1/4 cup roasted almonds, chopped
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directions
1. In a blender, puree the mint, jalapeņo, shallot, garlic, vinegar, sugar and 1/2 cup of the oil. Season with salt.
2. Preheat the oven to 450°. In an ovenproof skillet, heat 2 tablespoons of the oil until shimmering. Season the lamb with salt and pepper; add to the skillet, fat side down, and brown over high heat, turning once. Transfer the skillet to the oven and roast for 12 minutes, until medium-rare. Transfer the lamb to a carving board; let rest for 10 minutes.
3. Meanwhile, bring a medium saucepan of salted water to a boil. Blanch the snow peas, about 1 minute. Drain and pat dry.
4. In a bowl, mix the Thai chile, cilantro, snow peas, almonds and the remaining 1 tablespoon of oil; season with salt.
5. Carve the racks into chops; set 3 on each plate. Dollop with the mint chimichurri and serve the snow pea salad alongside.
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I haven't had it much except for gyros but I'm thinking of heading out and buying some. I have no idea what to put on it.
chorba, mana and culis
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It's all about the Doner kebab. Durum Doner is my personal favorite..
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.