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Old 06-11-2009, 10:36 AM   #11
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Join Date: Apr 2009
Posts: 8,269
Originally Posted by chopsticks View Post
The secret is to emigrate to New Zealand.

The trend there now is to grill your own lamb, sliced paper-thin, on top of an oven-hot slab of stone at your table. I'm sure American liability laws will never permit such a thing. Anyway, my favorite is traditional - lamb in mint gravy in either a pot pie or a mimosa, and lamb shank or shoulder braised in red wine. For the latter, whether it's on a stove top, a slow or pressure cooker, or in an oven casserole, I think it's key to add veggies that hold their shape: pearl onions, roots, etc.

My bouquet garniere is a simple metal tea bag. Stuff your dried/fresh herbs/spices in it and immerse. Easy to remove.

Slow down, forget about it, celebrate with a lamb supp and wine.
i also use a metal tea ball for spices when i make corned beef (i have a phobia about non-digestable bay leaves) or to put my pepper corns in when i make chicken stock for soup (it makes removal so much easier).

Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
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