Text 27118, 93 rader
Skriven 2012-07-13 16:29:00 av DAVE DRUM (1:123/140)
Ärende: Chile 0991
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Clinched Double-Wide Loin Lamb Chops - Part One
 Categories: Five, Lamb/mutton, Herbs, Chilies
      Yield: 9 servings
 
     10    (8 to 10 oz ea) English-cut
           - lamb chops (also called
           - double loin chops), 1 1/2
           - inches thick, fat trimmed
           - to 1/4"
      3 tb Four Seasons Blend

MMMMM---------------------FOUR SEASONS BLEND--------------------------
      1 c  Sea or kosher salt
      2 tb Fresh ground black pepper
      2 tb Garlic salt
      1 ts Cayenne pepper
           An herb brush *

MMMMM------------------------BUTTER BASTE-----------------------------
    1/2 lb Unsalted butter; in chunks
      5 cl Garlic; crushed, peeled
    1/2 tb Red pepper flakes
      1 tb Fresh thyme leaves

MMMMM-----------------------BOARD DRESSING----------------------------
      6 tb Extra virgin olive oil
      2 tb Fine chopped flat-leaf
           - parsley
           Salt & pepper
           Grated shallots or garlic
           Fine chopped red chilies
           Chopped herbs
 
  A clean brick, wrapped in foil
  
  Make the Four Seasons Blend: Combine the salt, black
  pepper, garlic salt, and cayenne in a small bowl. Transfer
  to a spice grinder or clean coffee grinder and pulse to
  the consistency of sand. Store in an airtight container
  for up to 1 month.
  
  Make the butter baste: Combine all the ingredients in a
  medium saucepan and heat over medium heat until the butter
  melts, then bring just to a simmer and simmer gently for 2
  to 4 minutes. Let stand for at least 1 hour to bring out
  the flavors.
  
  Reheat over low heat to melt the butter before using.
  
  Allow the lamb to come to room temperature, approximately
  1 hour if straight from the refrigerator.
  
  Prepare a "mature level" coal bed, with a clean thin grate
  or rack set over it if you like; the fire should be very
  hot.
  
  Season the lamb chops on both sides with the seasoning
  blend, then lightly moisten your hands with water and work
  the seasonings into the meat. Allow to stand for 5 minutes
  to develop a "meat paste." **
  
  Fan or blow-dry excess ash from the coal fire.
  
  Using an herb brush, brush the chops lightly all over with
  the butter baste. Put the lamb chops on the grill grate or
  directly on the coals and cook, without moving them, for 3
  minutes. Turn, baste lightly, and cook for 3 minutes, then
  repeat, basting each time the chops are flipped.
  
  Put the foil-wrapped brick on the grill grate or on the
  coals to be used as a steady point for the chops, lean the
  chops up against it, fat side down, and cook for 1 minute.
  
  CONTINUED TO PART TWO
  
  by Adam Perry Lang; Charred & Scruffed
  
  Epicurious | June 2012
  
  Yield: Serves 8 to 10
  
  MM Format by Dave Drum - 09 July 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Gratitude is merely the secret hope for future favours. - Rochefoucauld
 
--- MultiMail/Win32 v0.49
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)