|
|
|
|
||||
|
Welcome to the GoFuckYourself.com - Adult Webmaster Forum forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact us. |
 |
|
|||||||
| Discuss what's fucking going on, and which programs are best and worst. One-time "program" announcements from "established" webmasters are allowed. |
|
|
Thread Tools |
12-07-2010, 01:10 PM
|
#1 |
|
Let slip the dogs of war.
Industry Role:
Join Date: Jan 2003
Location: Bermuda
Posts: 17,263
|
Simple Lamb recipe I made last night
Came out really good so I thought I'd share it.
Cut 1 double rack of lamb in to single rib pieces. Lamb Marinade: In a food processor combine: 1 tbsp fresh rosemary leaves 1 tbsp fresh thyme 1 tbsp fresh chopped garlic 3-4 tbsp extra virgin olive oil Fresh ground black pepper Fresh ground sea salt Blend until a smooth paste. Apply as a rub to both sides of lamb pieces and refrigerate for 1-6 hours. Apple, Pear and Chili Chutney: In a sauce pan melt 2 tbsp of butter. Add to the saucepan: 1 small yellow onion finely chopped 1 tsp fresh minced garlic 1 tsp fresh ginger paste 1/2 tsp salt fresh red and/or green chillis to taste Sautee until onions are clear but not browned. Add to saucepan: 2 pears - diced 1 Ganny Smith apple - diced Cook for 3-4 minutes until pears and apple start to soften. then add: 1/2 cup cider vinegar 1/4 cup white sugar 1/4 cup brown sugar 1 tbsp olive oil Bring mixture to a boil and then reduce to low heat and simmer about 1 hour. It is the right consitancy when you can run a spoon along the bottom of the pan and it clears a path through the sauce that slowly creeps back in. Warm lamb to room temperature (about 20-30 minutes) and grill on a medium-high heat for 4 minutes per side. Serve with the Apple/Pear Chutney and vegetables/starch (I did greek salad and wild rice) as you see fit.
__________________
. |
|
|
|
12-07-2010, 01:14 PM
|
#2 |
|
Confirmed User
Industry Role:
Join Date: Sep 2005
Posts: 8,113
|
That sounds good! thanks for sharing
__________________
 |
|
|
|
|
12-07-2010, 01:16 PM
|
#3 |
|
we'll miss you our friend. RIP
Industry Role:
Join Date: Sep 2001
Location: Fernie, BC
Posts: 25,115
|
sounds awesome.
|
|
|
|
|
12-07-2010, 01:16 PM
|
#4 |
|
ICQ:649699063
Industry Role:
Join Date: Mar 2003
Posts: 27,763
|
Great recipes. They are interesting to look at.
__________________
Send me an email: [email protected] |
|
|
|
|
12-07-2010, 03:32 PM
|
#5 |
|
Confirmed User
Industry Role:
Join Date: Oct 2010
Posts: 286
|
I will print this recipe and try it when i have lamb rib , sounds very interesting ..
Thanks for the share. |
|
|
|
|
12-07-2010, 05:10 PM
|
#6 |
|
Confirmed User
Industry Role:
Join Date: Dec 2006
Location: Canada
Posts: 1,479
|
Mmm sound amazing... taking notes...
__________________
|
|
|
|
|
12-07-2010, 06:09 PM
|
#7 |
|
Registered User
Industry Role:
Join Date: Nov 2010
Posts: 32
|
Awesome!
|
|
|
|
|
12-07-2010, 06:11 PM
|
#8 |
|
I need a beer
 
Industry Role:
Join Date: Jun 2002
Location: ♠ Toiletville ♠
Posts: 133,919
|
Sounds tasty ,gotta try that one day
__________________
|
|
|
|
|
12-07-2010, 06:17 PM
|
#9 |
|
Confirmed User
Industry Role:
Join Date: Sep 2002
Location: In a land FAR FAR away
Posts: 3,726
|
thats straight from the Take home chef TV show. It aired a few years back and I took that recipe and called it my own too.
Damn good on Lamb |
|
|
|
