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These were $1.29 from the Asian market. I think they are enokki mushrooms?
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I wasn't a huge lamb fan until about 7 years ago. My husband would always get it in restaurants and I would try a bite but found it gamey. I decided to buy a rack one day and cut it into chops, then made a soy, honey, ginger, and citrus marinade with butter, olive oil, roasted garlic, and fresh herbs, and I became hooked. I think I like the chops because more marinade coats the meat than when in the rack, though I suppose injection might take care of that?

Do you marinade your lamb and if so, what do you use? Always looking for new ideas!
An Argentinian colleague told me a trick, to coat lamb with oil and garlic, rosemary if you have this herb, of course salt and pepper, but before that I never did use olive oil.
It certainly improve my lamb eating experience.
 
Rack of lamb is one of my top favorites. I prefer Australian lamb for the flavor. I season it with olive oil, garlic, thyme and rosemary. Not a marinade. Brown the rack, apply the herbs, roast, rest and serve.
 
3 bags of green bell peppers (5 each), 99 cents/bag. We cut them for making stir fry veggies. Half went into the freezer. I'll be making a stir fry this afternoon.
 
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