Lamb Cutlets

[Shannow]

Boss cooked lamb cutlets this evening.

Knew that the meat was going to be good, as the butcher had to cut them off the rack yesterday afternoon.

She decided to make her own crumbs out of sourdough crusts (nice big crumbs), and place a slice of parma ham on one side before crumbing them.

Crumbed (egg, but no flour), and rested for 8 hours in the fridge for the crumbs to set up.

Cooked in a little unsalted butter and EVOO.

Steamed veges, including silverbeet and squash from the garden, carrot, choko, pumpkin, and potato mash.

Yummy

 

[benjamming]

It's a shame that we don't eat more lamb in the US (myself included). It's really good.

Wifey made shepherd's pie this past weekend. It was good. I had never had it before or at least versions that I would claim. Potluck dinners include bad luck as well.

 

[Pablo]

Yes I love lamb - we used have THE source - we would buy one or two lambs per year. Some people have this lamby fear or sheepy taste fear. More for me!!

We had homemade swharma and falafel gyros last night. My wife is a keeper!!! Dang that was good.

The problem with these aussie guy's posts ....it's stinking January and they are out picking fruits and veggies...leave me alone, I'm getting the winter grumpies! Snowed Monday night and hasn't melted.

 

[sprintman]

Saltbush lamb I hope? If not look out for it much better than ordinary lamb. Next time your in Canberra go to Capital Region Farmers Market and there are two maybe three suppliers of Saltbush lamb. It's worth the minimal effort. Also lookout for lamb backstrap much better than cutlets but more expensive. Daughter loves Ando's Organics lamb backstrap from CRFM but it's $50 a kilo. Pablo temp today is meant to be max 23c after several weeks of low to mid thirtys a bit cool for January.

 

[Shannow]

benjamming, we probably have two lamb meals per week...lamb mince makes a nice change in some meals. Cutlets run at $25/kilo, so they are served roughly monthly

Pablo, sorry about the vegetables offending you. No vitamin D deficiencies in this house. I'll let you know when my 100 plus kiwifuit are ripe (start of winter)

Shawerma is great. grab a leg/shoulder, mince it, cumin, coriander etc. formed over skewars, grilled over charcoal.

 

[dickdog1]

I only love Lamb in This fashion: Lambbreast grilled and lambchops braised or grilled. I also had ground lamb tacos that tasted good once.
I love a good red wine with lamb.
Oh yeah..NO rare lamb for me. I know that braised lambchops aresupposed to be served pink, but i like it weedone-no blood!

 

[tom slick]

I've been eating lamb sirloin chops grilled with a merlot reduction lately. very tasty! I haven't quite perfected my reduction though.

 

[sprintman]

Sounds classy. Mrlot features quite a bit here and suprisingly a lot in sausages. Wish I could get you some saltbush lamb you'd be stoked. In Wales (not to be confused with New South Wales, NSW, an Australisn state) they have Saltmarsh lamb which I'm guessing could be similar. Yes we spend way to much each month on food magazines from all over the world (wife wants me to cut back but I'm addicted)

 

[Shannow]

sprintman, Bathurst markets on next week. We usually go over and get some saltbush lamb sausages and cutlets or chops. Sometimes a rabbit. Biodynamic eggs are beautiful.

 

[sprintman]

Yes supermarket/shop food is bloody awful. Shame most guys on here only get what their lazy wives buy. Guess that's why I do all the food buying.

 

[Mamala Bay]

He left the supermarket stuff for a new life Jason Scott Lee

 

[tom slick]

what is "saltbush lamb" is it a brand or a style/region...?

I've been buying all of my meat from the university butcher shop. it's run by students and supports student activities. the students are involved from fertlization through arbitoir to retail sales, its a great program.

 

[Shannow]

tomslick,
saltbush is a native Australian woody plant (Looks a bit, but not a lot) like rosemary or grevillia or those sorts of things.

Smart farmers know that when in severe drought, sheep will eat anything (a friend made money during the drought by growing a poor crop of canola, harvesting the poor crop of seed then putting sheep on the canola).

One guy had a paddock of saltbush that he'd not "improved" at the time, and threw the sheep into that padock, arguing that it was green, so couldn't hurt. The sheep were hoggets I think, bordering on mutton.

The aromatic saltbush passed into the meat, giving it a subtle flavour without marinade.

Some good chefs picked up the meat and gave it a good name.

The concept spread rapidly, and now they are producing saltbush lamb intentionally rather than out of necessity...

Better for Oz soils as well, as sheep eating grass erode soils heavily.

 

[Shannow]

http://www.abc.net.au/rural/content/2007/s1863033.htm

 

[sprintman]

So much better than ordinary lamb. Looking for saltbush lamb backstrap at the farmers market next Saturday

 

[alreadygone]

Originally Posted By: sprintman
Yes supermarket/shop food is bloody awful. Shame most guys on here only get what their lazy wives buy. Guess that's why I do all the food buying.


Proper application of spanking, and deprivation of privleges can be used to train most any female to perform simple domestic chores. Try these for a while and if not effective you might want to consider trading up.

Bob

 

[sprintman]

To be serious I enjoy searching out the best product. Amazing the difference between supermarket khrap and real food grown/bred by people who care.