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Lamb lollipops
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caliking
Posts: 18,735
Mother's Day cook. Caliqueen requested lamb chops for dinner, in lieu of battling the masses for brunch, etc.
Started the day off with sourdough pancakes, with Cointreau and grapefruit zest in the batter. They did not suck. No pics, but it did happen
Trimmed up the rack, reserved the fat and bits of rib meat. SV at 131°F x 2 hrs, then chilled for 2 hrs or so. Rendered the fat a bit, and fried up thinly sliced garlic, cumin, and cracked coriander in the lamb fat. Wilted a mess of baby spinach in all of that. I've posted the beet cauliflower puree before. I could have composed a better shot, but it was time to eat!
Hope everyone, their moms, and babymommas had a great Mother's Day.
Started the day off with sourdough pancakes, with Cointreau and grapefruit zest in the batter. They did not suck. No pics, but it did happen
Trimmed up the rack, reserved the fat and bits of rib meat. SV at 131°F x 2 hrs, then chilled for 2 hrs or so. Rendered the fat a bit, and fried up thinly sliced garlic, cumin, and cracked coriander in the lamb fat. Wilted a mess of baby spinach in all of that. I've posted the beet cauliflower puree before. I could have composed a better shot, but it was time to eat!
Hope everyone, their moms, and babymommas had a great Mother's Day.
A happy BGE family in Houston, TX.
Comments
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Food Art...that's what that is!Thank you,DarianGalveston Texas
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These cooks are unreal. You always take it over the to top. Beautiful."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Great cook, result and presentation. Way to bring it home. Congrats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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That looks incredible. It's 8am on Monday morning and I'm drooling. Damn you, @caliking!"I've made a note never to piss you two off." - Stike
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That looks great. The beet adds a nice color.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
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Hell yes, that looks fantastic.
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Great cook!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Wow, that looks and sounds AMAZING! Somehow the spinach in the lamb fat and seasonings especially made my mouth water. Way cool!
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Thanks for the kind words everyone.
Forgot to add that the lamb was finished on the egg, direct, 550°F or so. Dusted with DO Raising the Steaks, with extra cracked coriander. Flipped a few times until the crust looked right.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@SciAggie beets are in the regular rotation here, in different forms. Probably one of the few things we cook more for the aesthetics than the flavor. I love how their vivid color just pops on the plate.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Theophan said:Wow, that looks and sounds AMAZING! Somehow the spinach in the lamb fat and seasonings especially made my mouth water. Way cool!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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