"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Lamb
Reply
 
Thread Tools Display Modes
 
Old 04-12-2008, 11:10 AM   #1
Senior Cook
 
Join Date: Jun 2007
Posts: 352
Lamb cutlets?

How long would you fry them for is 5 minutes on each side ok .

Also do you need to cook it with oil .

Thank you

__________________

__________________
nicklord1 is offline   Reply With Quote
Old 04-12-2008, 01:20 PM   #2
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
a cutlet is not very thick so quick cooking is in order. not more than a couple minutes per side. Yes I would use a little olive oil flavored with a smashed garlic clove and a few sprigs of rosemary (saute the aromatics for a minute then take them out then put in the cutlets.) Make sure you season beofre cooking with salt and pepper.
__________________

__________________
Robo410 is offline   Reply With Quote
Old 04-12-2008, 01:29 PM   #3
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,736
with all due respect to robo, and i mean that, i think i'll scream if someone says put rosemary and garlic on lamb.

i like thin cuts of lamb really plainly fried (in just a touch of evoo in a non-stick pan), or even breaded milanese style. let the 'baa come through on leaner cuts.

i also like a middle eastern approach, with turmeric, thyme, cumin, bay, cloves, s&p, and a hint of garlic.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 04-12-2008, 01:35 PM   #4
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
with all due respect to buckytom, also meant, I didn't say put it on the lamb (often way too strong) but lightly flavor the oil with it for a minute. And yes there are many other flavorings from curries to lemon and onion. Also great with a lightly cinnamon'd tomato sauce.
__________________
Robo410 is offline   Reply With Quote
Old 04-12-2008, 01:44 PM   #5
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,736
darn, you just had to say cinnamon. for some weird reason, i like it when others say they've added it to their delicious dishes, but (like rosemary), when i use it, it's all i can taste. i don't know if it's just in my head or i have a sensitivity to both.
i'm getting better with rosemary lately, and i'm tempted to buy fresh "canela" at the farmer's market and give it a try.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 04-12-2008, 02:05 PM   #6
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
use fresh grated cinnamon stick (micro plane makes a great small spice grater) go easy with it...I think you'll like it. And rosemary I like to use fresh and keep it on the twig and not chop it but just let it infuse whatever ... I'll tie it to the outside of a roast ... gives a hint of flavor rather than a slap your face presence.
__________________
Robo410 is offline   Reply With Quote
Old 04-12-2008, 06:37 PM   #7
Senior Cook
 
Join Date: Jun 2007
Posts: 352
Hello i marainaded the Lamb in juice and zest of an orange , 2 garlic cloves , cumin seeds and chilli flakes . It made a change.
__________________
nicklord1 is offline   Reply With Quote
Old 04-12-2008, 06:39 PM   #8
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
should be very good.
__________________
Robo410 is offline   Reply With Quote
Old 04-12-2008, 09:10 PM   #9
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Don't often buy lamb. Find it very bland.

A couple of years ago we went to London and the local pub, God bless the locals, had lamb rump on the menu. We both ordered it that day and for the next several days until they ran out. It tasted like the lamb we both knew as kids.

Most lamb we get here just has very little flavor so we rarely buy it.

But to me five minutes a side on a thin slice of lamb is a bit too long, at least for my tastes.

Lamb, in my humble opinion, should be pink in the center.

Tough to cook that way on a thin slab.
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 04-12-2008, 11:31 PM   #10
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Glad they turned out wll, nicklord. I did lamb shanks last week, and out of respect to buckytom will not say how I did them. but, the first forkfull into my mouth told me it was mutton!
__________________

__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:16 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.