Announcement

Collapse
No announcement yet.

Lamb Chops n Breakfast

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Lamb Chops n Breakfast

    Grilled a few lamb chops for friends who helped me out awhile back.
    Marinated them overnight in olive oil, rosemary and some of my cold smoked salt, pepper, garlic blend.



    made a pan of garlic, butter tatoes..



    smoked the tatoes on the drum...



    and tossed the chops on a hot grill...







    added asparagus... olive oil, coarse salt and cracked black pepper



    the chops didn't take long. I like em on the rare side..











    Made breakfast skillet fajitas the next morning...

    fried tatoes, lamb, skillet corn, and tortillas..




    topped with my hatch chile sauce, mexican cream, salsa and a fresh duck egg..



    I stuffed as much as I could into the tortillas...




    I loved the chops and the breakfast wasn't half bad. I just made too much... I ended up sharing it with my pup. lol

    Thanks for looking!
    jeanie

    http://cowgirlscountry.blogspot.com/

  • #2
    Your little tiny baby steaks look awesome.
    Bored Guy Blog

    Comment


    • #3
      Update on the adoption papers?

      That food is beautiPhil!! Great pix!! Wow!


      Drinks well with others



      ~ P4 ~

      Comment


      • #4
        Originally posted by Jailer View Post
        Your little tiny baby steaks look awesome.
        lol Thanks!! Wonder if they could raise lambs to the size of a cow. That would be good eatin'!

        Originally posted by HawgHeaven View Post
        Update on the adoption papers?

        That food is beautiPhil!! Great pix!! Wow!
        Thanks Phil! I'm sure the papers are still on their way!
        jeanie

        http://cowgirlscountry.blogspot.com/

        Comment


        • #5
          Ootstanding!
          sigpic

          Comment


          • #6
            That looks great even to a non lamb eater like myself! I'm pretty sure if I'd been there I would have tried it again.
            sigpic
            Smoke Vault 24

            Comment


            • #7
              Actually I have never had lamb...But damn girl...Now I want to...

              Can you share the secrets of your Hatch chili sauce?
              Craig
              sigpic

              Comment


              • #8
                Amazing from start to finish.
                Ed

                Smoke Vault 24
                Vermont Castings Gas Grill
                Thermoworks Smoke
                The "Fastest" Orange Thermapen around!
                The Neighbor's 36" Blackstone

                Comment


                • #9
                  outstanding........once again.
                  sigpic
                  it's all good my friend..........

                  Comment


                  • #10
                    That is just darn preeetttyyy! Loves me some lamb
                    Mark
                    sigpic


                    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                    Smoked-Meat Certified Sausage Head!

                    Comment


                    • #11
                      Originally posted by Fishawn View Post
                      Ootstanding!
                      Thanks Fishawn!

                      Originally posted by Bassman View Post
                      That looks great even to a non lamb eater like myself! I'm pretty sure if I'd been there I would have tried it again.
                      Keith, thanks so much! :)

                      Originally posted by SMOKE FREAK View Post
                      Actually I have never had lamb...But damn girl...Now I want to...

                      Can you share the secrets of your Hatch chili sauce?
                      Thanks Craig! I make sauce from the hatch chiles I get during the summer. Then can it for use year round. I'll see if I can round up pics and make a post about it. Thanks again!
                      jeanie

                      http://cowgirlscountry.blogspot.com/

                      Comment


                      • #12
                        Originally posted by Smooth E Smoke View Post
                        Amazing from start to finish.
                        Very kind of you Ed, thanks! :)

                        Originally posted by chefrob View Post
                        outstanding........once again.
                        Thank you Rob!

                        Originally posted by Mark R View Post
                        That is just darn preeetttyyy! Loves me some lamb
                        Thanks Mark! Glad to hear you're a lamb fan too.
                        Last edited by cowgirl; 02-16-2018, 10:48 PM.
                        jeanie

                        http://cowgirlscountry.blogspot.com/

                        Comment


                        • #13
                          I love it when you share your meals with us. Dang that looks delicious!
                          sigpic

                          Comment


                          • #14
                            Originally posted by cowgirl View Post
                            Thanks Craig! I make sauce from the hatch chiles I get during the summer. Then can it for use year round. I'll see if I can round up pics and make a post about it. Thanks again!
                            The reason I ask is I wanted to make some sauce with the ones that I grew but never did. I didn't feel like dragging out the giant pressure canner...And I didn't want to add a bunch of tomatillos and lime juice to lower the pH enough to make it good for the water bath...Just curious what you did...
                            Craig
                            sigpic

                            Comment


                            • #15
                              Originally posted by DanMcG View Post
                              I love it when you share your meals with us. Dang that looks delicious!
                              Thank you Dan!

                              Originally posted by SMOKE FREAK View Post
                              The reason I ask is I wanted to make some sauce with the ones that I grew but never did. I didn't feel like dragging out the giant pressure canner...And I didn't want to add a bunch of tomatillos and lime juice to lower the pH enough to make it good for the water bath...Just curious what you did...
                              Ah...
                              Here's what I do...
                              I chop 8 cups of blistered and peeled hatch chiles, (leave seeds in if you want more heat), 1 cup of chopped onions, about 6 cloves of garlic. I just run them through the food processor.
                              Add 2 cups of chicken stock.
                              Mexican oregano and salt to taste. Then let it simmer to reduce a bit.
                              You can thicken with thermo gel for canning or if not canning you can thicken with a cornstarch or a flour slurry.
                              Someone suggested thickening with a packet or part of a packet of brown gravy mix. It sounds weird but works! lol

                              Hope you have great luck with it Craig. Thanks again!
                              jeanie

                              http://cowgirlscountry.blogspot.com/

                              Comment

                              Working...
                              X