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Balsamico - A Food Diary

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Trying a new kind of BBQ sauce for some country style ribs tonight:
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Chef @fcleff I'm going to be doing a crown roast of lamb next weekend, any cool preparation suggestions? I've only ever done one and it was very simply prepared, a bit of ground coarse salt & pepper with a bit of rosemary.
I like to do lamb simple, too. Maybe add a little minced garlic to that mix. If you wanted to go outside the box you could glaze it with a jalapeño mint jelly.
Either way, cook it hot and fast so it sears nicely but is still rare.
 
I like to do lamb simple, too. Maybe add a little minced garlic to that mix. If you wanted to go outside the box you could glaze it with a jalapeño mint jelly.
Either way, cook it hot and fast so it sears nicely but is still rare.
My other half has decided that she won't eat babies any more. So lamb, baby octopus, and veal are off the menu. I, however, will still eat babies. I cooked lamburgers the other night and they were good.
 
Anticize - to behave absurdly or perform antics.
Anti-seize - keeps ya nuts and other hahdwayuh from freezing up

Either can bring joy. ;)
:laugh: My antics, nowadays, are contained to jumping through hoops to get my code to work and then going home and prat falling over my own bass lines while adding in guitar tracks. Man, thrash metal was so much easier to play when I was in my 20's :bassist::roflmao:
 
I like to do lamb simple, too. Maybe add a little minced garlic to that mix. If you wanted to go outside the box you could glaze it with a jalapeño mint jelly.
Either way, cook it hot and fast so it sears nicely but is still rare.
I think I'll stick with simple and some minced garlic (the family loves roasted garlic, so that's a no-brainer)

Thanks for the advice cHef! :thumbsup:
 
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