A blog chronicling my departure from urban life on the east coast to sheep farm and cheese making life on the west coast. Still recounting the meals I have eaten in my new setting, but with more sheep thrown into the mix.
Thursday, November 15, 2007
Lamb
To learn about the marinade I made my lamb in go here. And you can also tell me I don't know what I'm doing. That would be great too.
1 comment:
Anonymous
said...
Ah, lamb.
The marinade looks good.
Your Chicagoist commenters (commentors? commentaters?) have good tips. Cooking meat to rare/medium rare is all in the timing and the heat source. Broiling works best for me because the oven gets intensely hot to aid in the interior cooking and the meat is right under the flame for a seared exterior; obviously a different result if you don't have gas.
I think covering the meat while it was still on the stove was your downfall. Yank it off the heat source and let it rest. Cast iron griddles from the Lodge outlet are great; I am hankering for one with ridges as I already have a flat one. But a skillet is fine too.
Meat thermometers all lie, that is my story and I am sticking to it.
1 comment:
Ah, lamb.
The marinade looks good.
Your Chicagoist commenters (commentors? commentaters?) have good tips. Cooking meat to rare/medium rare is all in the timing and the heat source. Broiling works best for me because the oven gets intensely hot to aid in the interior cooking and the meat is right under the flame for a seared exterior; obviously a different result if you don't have gas.
I think covering the meat while it was still on the stove was your downfall. Yank it off the heat source and let it rest. Cast iron griddles from the Lodge outlet are great; I am hankering for one with ridges as I already have a flat one. But a skillet is fine too.
Meat thermometers all lie, that is my story and I am sticking to it.
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