|
|
|
Forums39
Topics40,256
Posts326,432
Members26,826
| |
Most Online4,031
Dec 15th, 2024
|
|
|
Posts: 291
Joined: July 2016
|
|
#7920
04/28/2009 11:51 AM
|
Joined: May 2005
Posts: 1,280
Traveler
|
OP
Traveler
Joined: May 2005
Posts: 1,280 |
We are going camping this weekend and I have a couple small racks of Lamb, anyone have some good recipes for this? I will be cooking them on the grill so please keep that in mind. MMMMM, going to be so good!
Sarah
|
|
|
|
|
Joined: Aug 2006
Posts: 570
Traveler
|
|
Traveler
Joined: Aug 2006
Posts: 570 |
It's very traditional, but have never found something that has tasted better. Just brush with Dijon Mustard, add Fresh Rosemary and cracked Black Pepper
|
|
|
|
|
Joined: Feb 2004
Posts: 19,406
Traveler
|
|
Traveler
Joined: Feb 2004
Posts: 19,406 |
dseltzer said:
It's very traditional, but have never found something that has tasted better. Just brush with Dijon Mustard, add Fresh Rosemary and cracked Black Pepper Yes! but try marinading in strong regular tea for 24 hours beforehand... We had one like that over Easter we bought already prepared from A&P... (sans the Dijon, but that is good too)... The tea marinade is really good with lamb! (I know, it just sounds so weird!)...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
|
|
|
|
|
Joined: Aug 2006
Posts: 570
Traveler
|
|
Traveler
Joined: Aug 2006
Posts: 570 |
Peconic, What kind of tea do you reccommend? I am thinking maybe something woody in flavor like Tazo Zen Tea
|
|
|
|
|
Joined: Feb 2004
Posts: 19,406
Traveler
|
|
Traveler
Joined: Feb 2004
Posts: 19,406 |
I would guess just regular old Lipton...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
|
|
|
|
|
|
|
