1/22/2024 0 Comments Lamb loin chops broiledNow I needed a recipe – thanks to the ever-handy Epicurious app, I found this one. From an original price of around $20, I picked them up for only about $6. In this case, the markdown was extreme – the lamb chops were from the “health food section,” natural, with no added hormones, etc, and were going to be unsellable if not sold and used that day or the next. I came across lamb loin chops, something Chels and I have been wanting to try for several years, but never quite had the gumption or extra cash to get around to. Hoping to save it for a rainy day? Outside of the freezer, not such a great idea.). This area can be a boon if you’re looking to freeze or cook the meat immediately. Place grassfed lamb chops on broiler pan and broil 3-4 minutes on each side. I was browsing the marked-down meats in the butcher’s case, looking for something to take home and cook up right away (A word to the wise – most stores move meats reaching the end of their very short shelf lives to a marked-down section towards the end of the day. Combine and stir the mint, honey and salt and pepper stir. I stumbled across this particular one in the middle of the grocery store a couple of weeks ago. As it turns out, there a good many recipes out there for those of us wishing to exploit the culinary opportunities afforded by this particular drink-turned-ingredient. “Stout” is the word prominently placed on the labeling, and it’s definitely as good a word as any to describe the strong, earthy flavor of this dark Irish brew. Even if you don’t drink it (I usually don’t), its unique flavor lends itself to cooking rather perfectly. There aren’t many things more Irish than Guinness – it’s right up there with shamrocks and leprechauns.
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