Frenched rack of lamb

Discussion in 'Fitness & Nutrition' started by july23rd1989, Apr 26, 2008.

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  1. july23rd1989

    july23rd1989 Blood for Lube

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    Just picked up 2lbs of frenched rack of lamb at $48/kilo for 50% off :bowdown:(it best before date is in 4 days, so what). I want to marinate it for tomorrow, but can't find a simple marinate for it (one that doesn't include rosemary and fresh thyme). Any broly chefs with a simple recipe?
     
  2. jmezz

    jmezz layin in bed stretchin my pumped quads for hours

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    I've got balls balls balls balls balls balls balls balls balls of steeeeeel.
     
  3. july23rd1989

    july23rd1989 Blood for Lube

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    :(, Need a good marinate, and also a good rub to put on before the grill
     
  4. energie

    energie I like to place an order.. the name? Situation the

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    how does meat have a best before date?


    I thought you could freeze that shit and its good for a month or two?
     
  5. el es dee

    el es dee ...through a cloud of chalk and the midst of pain.

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    marinade?
     
  6. energie

    energie I like to place an order.. the name? Situation the

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    leave him alone he was born in 1989

    so hes like 17 :mamoru:
     
  7. Hoodoo

    Hoodoo Well-Known Member

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    Just because its meat doesn't mean it needs to be marinated.
     
  8. keeler

    keeler New Member

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    marinades can bring a lot of flavor to the meat. not necessary but it is normally worth the extra time. especially if you suck at cooking, the marinade will normally help the meat be more tender if you accidentally cook it to fast.
     
  9. RICK RO$$

    RICK RO$$ Active Member

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    GOOGLE.COM
     
  10. DoucheBag

    DoucheBag New Member

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    you dont have to use it all right away. if you can get your hands on some freezer paper, wrap some of it up and freeze it now. If not, put it in a ziplock bag, get as much air out as possible, and freeze it that way.

    as for lamb and marinades, there really isnt a whole lot that goes with it. rosemary and garlic or mint jelly are the 2 biggest and most common ones youll find for lamb.
     
  11. DoucheBag

    DoucheBag New Member

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    google? whats this? :hsugh:
     
  12. july23rd1989

    july23rd1989 Blood for Lube

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    try finding a simple lamb recipe on google, i tried a couple searches "simple rack of lamb recipe" and came up with 5 star chef recipes :ugh: My google skills are lacking...
     
  13. july23rd1989

    july23rd1989 Blood for Lube

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    18 :cool:
     
  14. AK-47

    AK-47 Banned

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    the restaurant i work at coats in like a mustard thing and then covers it with like a pistachio/bread crumb type of deal, people love it
     
  15. vudoodoodoo

    vudoodoodoo New Member

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  16. siniquezu

    siniquezu New Member

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    you're from cali and you use kilos?
     
  17. DoucheBag

    DoucheBag New Member

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    i just did the math.. and whoever pays for it full price, is getting ripped the fuck off.

    and as far as him using the metric method... maybe hes not a native to the US? :dunno:
     
  18. july23rd1989

    july23rd1989 Blood for Lube

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    Lol, everyone thinks "Winnipeg, MB, CA" is Cali... CA is for Canada, also, price is in Canadian dollars :p
     
  19. july23rd1989

    july23rd1989 Blood for Lube

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    Anyways, I wanted to experiment with them, so i cut 4 ribs, and marinaded each differently, 1 in just olive oil, 1 in some rib BBQ sauce, 1 in some soy + garlic + other goodies, one in mustard... preheating the BBQ now :bigthumb:
     
  20. DoucheBag

    DoucheBag New Member

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    :rofl: never even looked at your location.. the other poster said Cali so i just assume :o
     
  21. DoucheBag

    DoucheBag New Member

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    olive oil isnt going to do much for them
    BBQ doesnt really go well with lamb.
    soy and garlic has potential
    what kind of mustard? yellow? brown? spicy? also some potential here.


    also, another excellent way to cook lamb chops is to split them into either single or double ribs, and saute them breifly on a medium high heat.
     
  22. keeler

    keeler New Member

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    stuff those bitches with cheese/herbs
     
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