LJFH Posted July 2, 2008 Report Share Posted July 2, 2008 And i want to make something delicious and interesting for dinner...something rather than the same ol stuff I usually cook. Anyone got any relatively quick yummy ideas? Link to comment Share on other sites More sharing options...
M.O.B.E Posted July 2, 2008 Report Share Posted July 2, 2008 Im about to do Morrocan spiced Lamb on a wood burning bbq. Link to comment Share on other sites More sharing options...
LJFH Posted July 2, 2008 Author Report Share Posted July 2, 2008 Well, that sounds Yummy, but no help to me. ;-(hehe. Link to comment Share on other sites More sharing options...
bradm Posted July 2, 2008 Report Share Posted July 2, 2008 Do you have eggs and small amounts of leftover stuff (cheese, deli meat, tomatoes, peppers, etc.)? If so, an omelette can work really well (Alton Brown terms this kind of dish "refrigerator velcro")...day-glo orange sliced cheese, however, is not recommended... Aloha, Brad Link to comment Share on other sites More sharing options...
M.O.B.E Posted July 2, 2008 Report Share Posted July 2, 2008 (edited) this is quick if you have the stuff...im going to take a pic right now...so far im at 10 minutes...you can do it on a regular Q too and it will work just the same. I also just reworked my recipe to make it quick and for a rack of lamb. It is now a crust/paste. Edited July 2, 2008 by Guest Link to comment Share on other sites More sharing options...
M.O.B.E Posted July 2, 2008 Report Share Posted July 2, 2008 Link to comment Share on other sites More sharing options...
M.O.B.E Posted July 3, 2008 Report Share Posted July 3, 2008 (edited) Morrocan Spiced Lamb For two racks; 1/2 cup of shelled, roasted pistachios 1/4 cup of Extra Virgin Olive Oil 1 Tbsp Tahini 3 Tbsp of orange zest 2 Tbsp of roasted cumin seeds 1/2 Tbsp of roasted Corriander seeds 5 Cloves 1/2 Tbsp of Cinnamon 1/2 tsp of Salt 1/2 tsp of Pepper 4 cloves of garlic Put everything into a food processor and blend until you have a nice paste. Rub all the paste on to the racks and let rest for as long as possible. Place on the top rack of the bbq and then start the flame. Med/low heat and close the lid. 400-425F is the most you want the temp to get to and reduce the heat. 15-18 minutes for medium. I recommend, if you have the time to slow roast the lamb over a wood or charcoal grill. Cherry Gastric 15-20 fresh pitted cherries 1 small shallot or 2 tbsp of fine diced onion 4 tbsp of raw sugar or brown sugar 1 Cinnamon stick or 1/2 tsp of cinnamon 1/2 tsp of ground Corriander 2 tbsp spoons of orange zest juice of one orange 1 cup of redwine 1 tbsp of cold butter Salt and Pepper TT 1. Sweat the cherries, raw sugar, cinnamon, corriander, orange zest and the shallots in a small sauce pot, over medium heat until you have small bubbles. 2. Add the orange juice and bring to a light boil. 3. Add the wine and reduce by half. 4. When ready to serve, bring to simmer, remove from the heat and whisk in the cold butter. This recipe could be done in about 25 minutes or so if you were in a rush and have all this stuff on hand. Its really good on the mess factor too. P.S. in place of the garlic I used about 6 garlic shoots. Edited July 3, 2008 by Guest Link to comment Share on other sites More sharing options...
Freak By Night Posted July 3, 2008 Report Share Posted July 3, 2008 My god that looks awesome M.O.B.E. I'll try it sometime. Link to comment Share on other sites More sharing options...
LJFH Posted July 3, 2008 Author Report Share Posted July 3, 2008 I don't have a barbecue. Instead I made pasta in a rose sauce with lamb sausage, mushrooms, green peppers, artichokes, and onion. It was DELICIOUS!! Link to comment Share on other sites More sharing options...
bouche Posted July 3, 2008 Report Share Posted July 3, 2008 mmmm...the lamb looks very tasty. Link to comment Share on other sites More sharing options...
Ol'Hickster Posted July 5, 2008 Report Share Posted July 5, 2008 God I love Lamb! Link to comment Share on other sites More sharing options...
MarcO Posted July 9, 2008 Report Share Posted July 9, 2008 i'm so fucking horny right now. Link to comment Share on other sites More sharing options...
Ms Zimmy Posted July 9, 2008 Report Share Posted July 9, 2008 It looks kinda skimpy/fatty. Isn't there a lot of fat on there? Do you eat that fat? Is that how lamb is most of the time? Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted July 9, 2008 Report Share Posted July 9, 2008 check out the vegan, gettin in a few pot-shots...j/k Link to comment Share on other sites More sharing options...
AdamH Posted July 9, 2008 Report Share Posted July 9, 2008 Lamb pics make her sheepish? Link to comment Share on other sites More sharing options...
Ms Zimmy Posted July 9, 2008 Report Share Posted July 9, 2008 Oh come on...you telling me that's lean? I was asking if that is how lamb is most of the time? Jelly Fat has always given me the willies...(that was pretty funny adam) Link to comment Share on other sites More sharing options...
phorbesie Posted July 9, 2008 Report Share Posted July 9, 2008 lamb is always fatty. it's not considered a bad thing though. Link to comment Share on other sites More sharing options...
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