In the past, I've never been able to cook veal or lamb right but for one notable exception when I microwaved lamb once. Determined to rectify this, I recently bought some lamb at the grocery store: a stew pack because it was the most economical.
I then looked up a recipe on the internet to get some ideas and, later that day, proceeded.
First, I coated the lamb in salt and pepper and let it sit for five minutes before putting it into my steel frying pan.
Then I cooked it on medium low for six minutes on the one side and four minutes on the other side before taking it out.
Next, I made a sauce in the same pan by adding more butter, some red wine and some minced garlic and onions.
I cooked this on medium low for a minute and then spread it on the meat.
Best thing I've ever eaten, if I do say so myself! Had enough for two substantial meals.
7 comments:
Hi Alex. Thanks for the post and sharing your success. I plan to try this recipe myself. Can you please describe the size of the lamb pieces and also the weight? Thanks. Blessings!
I used stewing lamb which came in small pieces because that was all that was available. You'd be better to use regular blade or shoulder lambchops.
What size of lamb please? Half inch cubes or so? Also the weight used? 1 pound or so?
Yes, it was a pound of meat and I'd say they were about half-inch pieces. As I said, though, you'd be better to use chops.
I think a sprig of rosemary from the garden would be in order. I need to lookup herbs for varying meat types, however, I think rosemary for lamb and/or thyme as well.
Yes, rosemary and thyme would definitely be in order. The recipe I looked at on the internet had thyme as one of the ingredients but I didn't put it in because I didn't have any.
Now we have to mention Parsley and Sage as well. LOL (I think these are best for fish and pork respectively, as a rule). Cheers. Praise Jesus! P.S. Are you going to Scarborough Fair? :)
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