You can do this easily by taking the back of a pairing knife and scrapping the bone back and forth, which will pull the meat up, making it easy to remove. This just means to clean the ribs completely of any meat that may surround them. An important thing to remember when purchasing a rack of lamb is to French the ends of the bone. We know lamb is slightly out of the ordinary from the standard beef, pork or chicken, especially out on the grill, but it’s such a tasty and low maintenance and lean protein, we often find ourselves going for a cut of lamb to cook up. We were loving this dish so much that we ended up cutting the rack into individual chops, set down our utensils and pretty much ate them like meat lollipops by hand. Recently we grilled up a rack of lamb with a creamy feta horseradish sauce and ate it alongside some roasted radishes. We love cooking outside, especially in the evening as the weather starts to cool and a small breeze gently grazes the back of our necks as we sip on ice cold beers out on the patio, chat about the weird antics Dexter (our pooch) got into that day and grill something glorious. I know I’ve mentioned a couple times already that the boyfriend and I have been grilling up a storm this weekend. Hey guys! We’re so deep into summer now, and it’s great…but hot…real hot.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |