Ive got a lamb rack i was going to cook for xmas and was wondering if anyone had tested the flavor profile of S&G with lamb?
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Anyone ever use simon and garfunkel on lamb?
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I have not. This is my go to rub for Lamb. The ingredient include Coarse sea salt, garlic, lemon peel, onion, black pepper, fennel, rosemary, Mediterranean thyme, sage, basil, parsley, Greek oregano, spearmint, marjoram. It is outstanding.
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I do something very similar (and will be doing on lamb this week as well) which is to use your basic recipe but instead of sourcing and mixing the fennel, rosemary, thyme, sage, basil and mint try substituting Herbs de Provence. It's a good shortcut to the same results
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Thanks for the tip Troutman! I have Herbs de Provence and sadly just don't know what to use it for unless it is specifically called for in a recipe. I has very surprised to see chef Jean-Pierre use Herbs de Provence on prime rib in a recent video. I always associated it with Poultry & Foul.
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I grew up with a fresh mint and vinegar concoction my mom made with our lamb roast (not a jelly). If my memory serves correct it wasn't half bad but it's more than 35 years ago so who knows ☺ Donw
I am not at all a fan of mint jelly.
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We're doing a rack of lamb as well GG. What are you pairing with yours? I'm still up in the air, tired of the same old same old.
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Troutman I always go balls to the wall for xmas because its rare we get the (small) family together at this point. Most of the time its kids bdays etc and we end up getting pizza or catered. I love it and it sucks because i end up spending 80% of the day and the prior day in the kitchen prepping and cooking.
As for making you feel bad...bah! These soups and stews youve been posting...if you aint doing it up for xmas you are just slacking off!Last edited by grantgallagher; December 22, 2021, 03:54 PM.
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creamed spinach is possibly the best side in the world as far as im concerned. check out this local jersey sub place. best sammy ive ever had
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