Last night's lamb

Aron

<p />I picked these racks of lamb up frozen about a week ago, and just made them last night to celebrate the end of my first year of med school. They were fantastic. I did one rack with tsunami spin and the other with cow lick. These were from the sample packs I just got. Both were fantastic, and I don't know which I liked better. Cooked the lamb at 350 direct on a raised grill until it was medium rare.
There was also scallops wokked afterwards at 750 and put on pasta (hard to see the scallops, but they're in the picture if you look close), and spinach so I could make the plate look healthier.
I probably won't be eating this well for a little while at least, but this will hold me over.
--Aron

BlueSmoke

Aron,
Go away kid, you bother me. :-}}}}} That is one beautiful picture... And the marriage of lambs, scallops, spinach: inspired. Congratulations![p]Ken

YB

Aron,
Those look great.Where do you go to medical school I work at the Medical College of Ga.[p]Larry

Aron

YB,[p]Thanks. I go to Boston University.[p]--Aron

ravnhaus

Aron,
Great shot!
The food looks good too.
Keep it up.
I give you a 10 for presentation.

BluesnBBQ

Looks great! I got a sample of some lamb from one of the competitors at the Barbecue Battle today. The cook on the team who was handing out samples told me it was marinaded in orange juice, ginger ale and Italian dressing. I'll have to try that some time.[p]Good luck with med school. I have a cousin who just finished, and he's starting his residency in July. I'm training to become a volunteer EMT, and I'm supposed to finish in October.

Unknown

Aron,
WOW