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/ck/ - Food & Cooking

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14837405 No.14837405 [Reply] [Original]

Lets talk lamb. I've got 3lbs about 1/2 in thick and I'm thinking leave out at room temp for 90 minutes, then sear hot on cast iron for 2.5 min a side with salt pepper and garlic. Whats /ck/ think? What sauce?

>> No.14837445

>>14837405
Sounds fine. Make a chimichurri as a sauce. I think that would be good.

>> No.14837449
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14837449

Don't you dare douse them in sauce. Leave them alone. Make a nice salad and satisfy your sauce needs there if you must.

>> No.14837456

>>14837405
lamb makes a good ragu sauce for pasta

>> No.14837471

What are you going to eat with them?

>> No.14837491

>>14837471
side salad with a balsamic vinaigrette, garlic mashed potatoes, a milder chiannti, and cheesecake for dessert. I dont know about the cheesecake pairing but that was the desert requested so it is.

>> No.14837495

>>14837491
Very nice anon enjoy if you could post some pictures that would be swell!

>> No.14837518

>>14837471
mint sauce

>> No.14837533

>>14837449
Lemme guess, nothing but salt and pepper.

>> No.14837555

>>14837533
Garlic.

>> No.14837666

Add some lemon if you want to be serious.

>> No.14837702

How can you morally justify eating baby animals? At least wait until they are adults. Let them have a childhood.

>> No.14837731

>>14837702
Why would I have to morally justify it to anyone but someone who is religious and in a position of power?

>> No.14838658
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14838658

>>14837405
those lamp chops looks great, where do you get'em?

>> No.14838707

>>14837533
and garlic
Roasted a rack of lamb a few weeks ago. Did nothing but brush on some olive oil that had S, P, and minced garlic mixed in and it was really surprising how good it was.

>> No.14839007
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14839007

>>14837405

>im building a team.. you in? one last job for old times sake?

>> No.14839247

>>14837405
I made some lamb chops this evening. Salted an hour before, patted dry, seared quick on a hot plancha, let rest 5mins in foil.
Melted some butter, infused it with a lot of rosemary and minced smoked garlic, some nutmeg and ground dried porcini, a teaspoon of balsamic vinegar off heat and add the resting juices and mix. Served with potato croquettes and green beans.

>> No.14839277

>>14837702
why

>> No.14839284

As long as you're not a fag who cooks a NY strip in a pan.

>> No.14839291

>>14839284

>weeks later and he is STILL seething, ladies and gents

>> No.14839306

>leaving it out 90 minutes

Is this a meme? I've never done this and my steaks have always came out fine. Redhill me on this are you suppose to do this for all steaks for what?

>> No.14839313

Mint jelly or mint sauce.

>> No.14839324

>>14837405
>then sear hot on cast iron for 2.5 min a side with salt pepper and garlic.

Your pepper and garlic will be burnt and bitter tasting.

>> No.14839325

>>14839306

Anything you plan on searing that you want to come out evenly cooked should be seasoned, covered and allowed to come up to room temperature before cooking

>burnt outside
>med well next 1/3
>raw middle
>med well next 1/3
>burnt outside

>> No.14839353

>>14839325
its good to do this but the effect is pretty small

>> No.14839371

>>14839353

Disagree, mate. Tempering for like ten minutes as is instructed in kitchens, that doesnt make a difference. But leaving it out for 60-90 mins is yuge