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bluecuracao · 07-14-2007, 12:23 AM

Those are some wonderful ideas, rk. I'll have to try them. I agree, coarse salt is definitely the way to go.

I don't see potatoes going with lamb, either. Weird, huh.

One thing, though--I like to pan sear my lamb chops while they're still a little frozen, that way they stay rare on the inside. I usually get the really small ones, so they turn out great.

I have some NM chile powder that I use on everything I can...I'll try it per your suggestion, sounds delicious.

07-14-2007, 12:23 AM	#45
bluecuracao in a mood, not cupcake Join Date: Jun 2005 Location: Philadelphia Posts: 3,034	Those are some wonderful ideas, rk. I'll have to try them. I agree, coarse salt is definitely the way to go. I don't see potatoes going with lamb, either. Weird, huh. One thing, though--I like to pan sear my lamb chops while they're still a little frozen, that way they stay rare on the inside. I usually get the really small ones, so they turn out great. I have some NM chile powder that I use on everything I can...I'll try it per your suggestion, sounds delicious.