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Rack of lamb!   Mmmmmmmmm.....  This thread currently has 1,237 views. Print Print Thread
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JJR
Tuesday, February 8, 2011, 5:54pm Report to Moderator Report to Moderator

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Kyosha Nim
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http://www.facebook.com/#!/photo.php?fbid=1707861428276&set=a.1707838747709.87679.1590270905

Can you all see my pictures about this, or does it block some of you?


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Lola
Tuesday, February 8, 2011, 6:41pm Report to Moderator Report to Moderator

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best if you add it to a picture hosting site, and add the link from there


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Victoria
Tuesday, February 8, 2011, 6:46pm Report to Moderator Report to Moderator

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It's blocked.



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O in Virginia
Tuesday, February 8, 2011, 8:03pm Report to Moderator Report to Moderator

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Kyosha Nim
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Can't view it.  Lamb is a neutral for me, but I love it.  
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Bobbier
Tuesday, February 8, 2011, 8:04pm Report to Moderator Report to Moderator

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I want to see. but cant.  


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Munchkin76
Tuesday, February 8, 2011, 9:19pm Report to Moderator Report to Moderator

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AB, I can't see it either and I really want to - lamb is a diamond on my Swami and I adore it!!!


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Patty H
Tuesday, February 8, 2011, 9:21pm Report to Moderator Report to Moderator

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LOVE lamb, but can't see it.  It's one of my favorite things to cook!


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JJR
Wednesday, February 9, 2011, 10:03pm Report to Moderator Report to Moderator

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Kyosha Nim
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The flavor profile, which included pineapple juice on the end there, and of course sea salt, and I sprinkled rice flour all over the meat also:

http://images1.snapfish.com/23.....%3B%3B3%3A7339nu0mrj

The suspect:
http://images1.snapfish.com/23.....3B%3B%3C685339nu0mrj

After the bake:
http://images1.snapfish.com/23.....3B%3B%3C686339nu0mrj

The meal:
http://images1.snapfish.com/23.....%3B%3B3%3A9339nu0mrj
It was the tenderest lamb I've ever had!!!!!!!!!!!!  And it was really good.  It could've used some more savory, like garlic or something.   My family gobbled it up like it was candy though.  I think because the flavors leaned towards sweet, almost like a bar b que sauce.

And dessert:
http://images1.snapfish.com/23.....%3B%3B3%3A8339nu0mrj
homemade applesauce.  1/2 of a lemon really made it sing!!!  That was a tad bit of blackstrap molasses you saw on top
http://images1.snapfish.com/23.....3B%3B%3C687339nu0mrj




The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8

Revision History (1 edits)
Lola  -  Thursday, February 10, 2011, 3:16am
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Munchkin76
Wednesday, February 9, 2011, 10:06pm Report to Moderator Report to Moderator

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ABNoway, I've already had my dinner - but wow that's really made me hungry again!  Looks fantastic - thanks for sharing!!!

Andy  


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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ABJoe
Thursday, February 10, 2011, 1:00am Report to Moderator Report to Moderator

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ABNoWay,

A moderator is going to ask you to reduce those pics to a link...

The food looks tasty...  MMMmmm...  


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Patty H
Thursday, February 10, 2011, 1:43am Report to Moderator Report to Moderator

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When I cook lamb or beef, I use about three heads, not cloves but heads, of garlic.  I peel the garlic and put it in a food processor.  I use a really small one as opposed to the large food processor for this.  Then I add an herb.  For lamb I add dried rosemary and for beef I add dried thyme.  Then I fill the rest of the small container with sea salt and make a paste that goes on top of the meat.  It forms a crust and infuses the flavors into the meat.  You cannot eat this crust because there is too much salt.  The reason this is a great way to cook meat is that the salt keeps the juices in the meat.

Next time I make one, which will probably be in the next week or so, I will take some pictures and see if I can upload them.

ABNoWay, your meal looks absolutely amazing!  The naysayers of our diet need to understand how good our food can be!


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Jesi
Thursday, February 10, 2011, 3:07am Report to Moderator Report to Moderator

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YUM!!!

I'm scared to make lamb...I keep grabbing it at the store, but then I put it down. What oven temp did you cook it at and for how long?


"For you created my inmost being; you knit me together in my mother’s womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well". Psalm 139

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Lola
Thursday, February 10, 2011, 3:18am Report to Moderator Report to Moderator

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Quoted Text
A moderator is going to ask you to reduce those pics to a link..


better late than sorry!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Lola
Thursday, February 10, 2011, 4:31am Report to Moderator Report to Moderator

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Sa Bon Nim
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again Jesse,
look up lamb in recipe center, button above


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Debra+
Thursday, February 10, 2011, 12:52pm Report to Moderator Report to Moderator

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Great looking lamb ABNoWay.  Just salivating away here...slurp slurp...I need to go and eat breakfast.  

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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Patty H
Thursday, February 10, 2011, 1:25pm Report to Moderator Report to Moderator

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Quoted from Jesi
YUM!!!

I'm scared to make lamb...I keep grabbing it at the store, but then I put it down. What oven temp did you cook it at and for how long?


I ususally start the meat in the oven at 425 for about 15 minutes and then reduce the heat to 350.

Don't be afraid to cook it.  It tastes best when cooked medium rare to rare.  If you get a cut of meat with the bone, it takes less time to cook.  Remove the lamb when it is rare and carve immediately.  Otherwise it will continue to cook.  I think many people grew up eating lamb that was overcooked and so don't like it.  

I was making a leg of lamb one day when my teenage daughter's friends came over.  The three kids were planning on going out to eat.  They loved the way the house smelled from the lamb but they said they hated lamb.  When it came out of the oven, my hubby started carving it in front of them.  Their curiosity got the better of them and they decided to try it.  They cancelled their plans to go out for dinner and ended up joining us!  It was great to convert a couple of teenagers to lamb!


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Jesi
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Quoted from Patty H


I ususally start the meat in the oven at 425 for about 15 minutes and then reduce the heat to 350.

Don't be afraid to cook it.  It tastes best when cooked medium rare to rare.  If you get a cut of meat with the bone, it takes less time to cook.  Remove the lamb when it is rare and carve immediately.  Otherwise it will continue to cook.  I think many people grew up eating lamb that was overcooked and so don't like it.  

I was making a leg of lamb one day when my teenage daughter's friends came over.  The three kids were planning on going out to eat.  They loved the way the house smelled from the lamb but they said they hated lamb.  When it came out of the oven, my hubby started carving it in front of them.  Their curiosity got the better of them and they decided to try it.  They cancelled their plans to go out for dinner and ended up joining us!  It was great to convert a couple of teenagers to lamb!


Thanks Patty! I'm gonna have to try it this week for sure!


"For you created my inmost being; you knit me together in my mother’s womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well". Psalm 139

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JJR
Thursday, February 10, 2011, 5:36pm Report to Moderator Report to Moderator

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I didn't do the high heat low heat thing.  This, I just cooked on a lower heat.  I think it was 325.  I took it out when it read 150 in the center.  It was still pretty rare.  I let it rest though.

And pattyh, that rub sounds great. I usually do use garlic quite a bit, but for this one, I stayed away from it just for a change.     But, I like the flavor of garlic so much, it's hard to not want it at every meal.  hehehhehehe


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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cajun
Thursday, February 10, 2011, 7:34pm Report to Moderator Report to Moderator

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Jesi,
My husband loves the lamb from Whole foods. The closest one to us , which is still 80 miles away, is in the Tustin marketplace....very near Costa mesa. We get ground lamb, leg of lamb and chops. It is pricey but we don't get down there often and it is worth it.


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Patty H
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ABNoWay, your lamb sounded so yummy I decided to try it tonight.  I have been taking pics during the process and if it is good and the pics come out, I will post them.

This is what I love about being an O!


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Patty H
Friday, February 11, 2011, 1:27am Report to Moderator Report to Moderator

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JJR
Friday, February 11, 2011, 2:04am Report to Moderator Report to Moderator

33% Nomad, calories calories!!!!!!
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Oh yeah!!!!!!!!!!!  Very good!  I bet that flavor just goes everywhere.  

Did you put your baked potatoes in foil when they're that big?  I've never seen someone serve them that way.  It isn't much different than how we did at Thanksgiving by cutting them in half and putting them face down on the cookie sheet (it was what they had when I was at the hotel room in mayo clinic).  But I bet that shape is very fulfilling.  A nice big hunk!  


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Patty H
Friday, February 11, 2011, 3:08am Report to Moderator Report to Moderator

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ABNoWay,

Usually I would cook them in the oven, but this particular sweet potato was so big that I cooked it in the mircowave, which is probably not very good for us but it was a very challenging day.  The lamb was not in the oven long enough to cook the potato in the oven.  In fact, the potatoe was so big we split the potato into thirds and have more for tomorrow!

Thank you for the inspiration to cook rack of lamb.  I cook leg of lamb, lamb chops and lamb shanks all the time but have not cooked a rack of lamb in quite some time.  I order it out at restaurants, but never think to cook it!  

You are my inspiration!  Let's find some other things we can cook.  One of my very best friends is Greek and is AB, so I would love to be able to cook for his type without him even knowing I am doing so!  He and his wife are excellent cooks so we are always looking for good recipes!

Patty


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Lola
Friday, February 11, 2011, 3:20am Report to Moderator Report to Moderator

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great pictures


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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JJR
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I should've took pictures of my lamb meatballs I made last night.  I just take the meat, throw some spices on it and kneed it in.  Then  make balls and stick them in the oven.  400 degrees.  350-375 might be a little better.  I don't know, but they were delicious!!!!


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Bobbier
Saturday, February 12, 2011, 2:41am Report to Moderator Report to Moderator

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I am in love....  

Lamb I must have thee... I will make the rack of lamb on Sunday. Hopefully my pics will come out good. I am excited!!! I love to cook. I feel like this is an inspirational cook off. My turn.... I cant wait to taste it. oh yeah... What's on the cook off for next week end???


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Patty H
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How about we try duck next week? Or roast beef?  Or a hearty stew like Osso Bucco or Lamb Shank?


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balletomane
Saturday, February 12, 2011, 2:46pm Report to Moderator Report to Moderator

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ABNoWay, what great dishes you have made!
I've been "in the mood for lamb" lately as well !
I like to put lamb meatballs into my vegetable broth.
Recently I found lamb belly fat on bones, pre-chopped into squares, in my grocery store. I marinated them and dumped them into my broth. Mamma mia!!!
I ate all that fat and felt so great! Last night I got hungry at bed time so I chewed on one and it gave me immediate satisfaction.
I plan on making a stew with these fatty chunks


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JJR
Saturday, February 12, 2011, 8:53pm Report to Moderator Report to Moderator

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http://images1.snapfish.com/23.....A62%3A%3A55339nu0mrj
muuwaaaahaaaahhhaaaaaahhaaaaaaaaaa!!!

Actually, I'm in a soaking mode this second.  I soaked and made steel cut oats this morning.  I'm soaking peanuts today to roast overnight.  I'm also soaking some Split peas for dinner.  

I really really really really want to make a pumpkin pie!!!

But I'm looking forward to this leg.  I haven't formulated how to do it yet.  It's kind of big, so, oven it will be.  I have to think about a marinade or something.  

Suggestions are welcome.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Lola
Saturday, February 12, 2011, 9:13pm Report to Moderator Report to Moderator

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add oil and spices, rosemary, garlic in the food processor, apply to the leg, let marinade for a few hours, then stick in the oven


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Patty H
Saturday, February 12, 2011, 9:15pm Report to Moderator Report to Moderator

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Try the rub I did on my lamb.  You will not be sorry.

About three to four heads of garlic, dried rosemary and sea salt.  Put it all in a food processor to make a paste.  Try and get the garlic totally ground up.  Smear it on the leg and bake.  Your house will smell amazing and the lamb will be infused with the garlic and rosemary.


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