mmm, lamb chops

[cellio]

Tonight I tried this recipe for rosemary lamb chops (from Cooking for Engineers). The name is a bit misleading; there is rosemary in it, but also orange juice, pineapple juice, onion, thyme, garlic, and pepper. Marinate, then sear, then use some of the (set-aside) marinade to deglaze the pan and make a sauce. Yummy!

One thing I like about Cooking for Engineers is that the author explains things but doesn't talk down to you while doing so. So, for instance, he described how you'd know that the sauce is thick enough, rather than assuming you'd know or saying something vague like "until it thickens".

I went looking for lamb recipes in the first place because my broiler usually sets off the smoke detector. (Dunno why.) Searing the lamb emitted a few chirps too even though I was running the vent fan. Oh well. The meat was not overdone, however.

Comments

[papabutterfly.livejournal.com]

I've never had lamb! Do your kitty-cats like it?

[cellio]

I'm a big meanie (according to them): they've never had lamb. Though, that said, they don't do that circling-the-table-and-looking-pitiful thing when we have meat the way they do when we have fish.