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  • Help - Lamb.

    I've picked up some lamb steaks and wondering the best way to prepare them?

    With beef steaks I like to salt them first, leave them for about an hour, then wash off the sodium, since they are now seasoned and tenderized. I then pat them dry, before frying them in next to no oil on a blazing hot heat for just a few minutes each side to get them crusty on the outside but pink in the middle.

    Is this the way to go with the lamb steaks as well?
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  • #2
    Take a sprig of fresh rosemary put it in a food bag. Smack it a few times with a hammer. Put on steaks. Oven grill them on a rack to let the fat drain.
    Last edited by DARKPLACE; 14 Jul 14, 08:43.
    "Sometimes its better to light a flamethrower than to curse the darkness" T Pratchett

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    • #3
      Originally posted by DARKPLACE View Post
      Take a sprig of fresh rosemary put it in a food bag. Smack it a few times with a hammer.
      Is this before or after the lamb is dead?

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      • #4
        Originally posted by DARKPLACE View Post
        Take a sprig of fresh rosemary put it in a food bag. Smack it a few times with a hammer. Put on steaks. Oven grill them on a rack to let the fat drain.
        Incoming rep.

        Oops. Not today...must spread some around.
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        • #5
          Originally posted by Skoblin View Post
          Is this before or after the lamb is dead?
          Dead helps, but if not, sufficiently pummeled into unquestioned submission.
          Youthful Exuberance Is No Match For Old Age And Treachery.

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          • #6
            Doesn't that plastic bag give it sort of a strange taste?
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            Left wing, Right Wing same bird that they are killing.

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            • #7
              Originally posted by Half Pint John View Post
              Doesn't that plastic bag give it sort of a strange taste?
              Sigh. Every ones a bleeding critic. If you lack an advanced palate you can take the rosemary out of the bag.

              If you want to take it a step further a sprinkle of dried chilli flakes is good.
              "Sometimes its better to light a flamethrower than to curse the darkness" T Pratchett

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              • #8
                Originally posted by Skoblin View Post
                Is this before or after the lamb is dead?
                How pink do you want your lamb?
                "Sometimes its better to light a flamethrower than to curse the darkness" T Pratchett

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                • #9
                  I've cooked the lamb as I would cook beef. It was delicious.
                  Thankhs for the suggests.n
                  I must admit to preferring red over white meat. Probably the useful amount of vatamin B12.
                  How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
                  Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

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                  • #10
                    Originally posted by Nick the Noodle View Post
                    I've cooked the lamb as I would cook beef. It was delicious.
                    Thankhs for the suggests.n
                    I must admit to preferring red over white meat. Probably the useful amount of vatamin B12.
                    If you ever try again;
                    Lamb Cooking Times
                    http://www.recipetips.com/kitchen-ti...king-times.asp

                    Lamb -Cooking & shopping/prep tips, etc.
                    http://www.recipetips.com/kitchen-tips/t-29-/lamb.asp

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                    • #11
                      Put your lamb steacks in the oven,130 celcius,in a pan,with 10 garlic gloves,pepper,salt.No fat,a cup of water,a tomato cut in 4
                      Cook for 2.5 hours.Adjust water
                      The lamb will be overcook and melt in the mouth.
                      That rug really tied the room together

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                      • #12
                        Originally posted by Half Pint John View Post
                        Doesn't that plastic bag give it sort of a strange taste?
                        Originally posted by DARKPLACE View Post
                        Sigh. Every ones a bleeding critic. If you lack an advanced palate you can take the rosemary out of the bag.

                        If you want to take it a step further a sprinkle of dried chilli flakes is good.
                        I am a bleeding critic. Go buy yourself a damn mortar and pestle.

                        And what the hell with the dried chili flakes? Go grow yourself some damn peppers.


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                        • #13
                          Originally posted by Salinator View Post
                          I am a bleeding critic. Go buy yourself a damn mortar and pestle.

                          And what the hell with the dried chili flakes? Go grow yourself some damn peppers.


                          Why buy a mortar and pestle? The hammer and poly bag do the same job for a thousandth of the price.

                          Fresh chillies can be a bit harsh. The drying process takes a bit of the edge off.

                          Ok I'll compromise. Try one with fresh and one with dried.
                          "Sometimes its better to light a flamethrower than to curse the darkness" T Pratchett

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                          • #14
                            Originally posted by sebfrench76 View Post
                            Put your lamb steacks in the oven,130 celcius,in a pan,with 10 garlic gloves,pepper,salt.No fat,a cup of water,a tomato cut in 4
                            Cook for 2.5 hours.Adjust water
                            The lamb will be overcook and melt in the mouth.
                            or just do this
                            "Sometimes its better to light a flamethrower than to curse the darkness" T Pratchett

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                            • #15
                              Originally posted by DARKPLACE View Post
                              or just do this
                              ??
                              That rug really tied the room together

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