Anyone ever use simon and garfunkel on lamb?

[Davek8282]

Bay leaf crushed versus ground, not sure how it would impact, maybe no difference?

[grantgallagher]

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

https://www.facebook.com/tonyboloneyshoboken/videos/take-a-look-at-our-signature-thundercat-sub-available-for-pick-up-delivery-fried/209403893750803/

[Troutman]

Yea well you got me at creamed spinach. I'm actually keeping it simple this year, there's only 3 of us for dinner so no massive meal. No massive meal means less massive time in the kitchen !!!!

[grantgallagher]

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!

[Troutman]

I thought S&G had a ton of bay leaves as I recall?

[Troutman]

That's it I'm coming to your house this year....geeze. Ask a guy a simple question (I'm thinking corn on the cob and some mashed potatoes) and you lay that gourmet menu on me. Now don't you feel bad that you made old Troutman have to rethink his??

[Spinaker]

It may have been me, honestly, I can't really remember. But I will say, it was very good! So how is that for an OFFICIALl favorable review? tbob4

[Davek8282]

I have used the S&G on lamb and it was great, if following the recipe directly I prefer the dolly's Lamb rub, I suspect a bit of Bay Leaf added to the S&G would be a nice addition and possible some extra Rosemary (I love Rosemary though)

[grantgallagher]

I am doing the rack plus a smoked roast beef (rump roast). For sides i am going to do creamed spinach, scalloped potatoes, green bean almondine, and smokey baked beans. Im afraid that might qualify as the same old though, lol.

[efincoop]

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.

[Troutman]

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.

[Troutman]

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

[tbob4]

Spinaker - were you the one who posted that here awhile back? I saw the question and was racking (pun intended) my brain trying to remember who it was. The review was really favorable.

[grantgallagher]

Good to hear. I thought it should work but the last thing you want to do is experiment for the first time and ruin xmas dinner, lol.

[Donw]

holehogg Mint sauce is good especially with mutton and goat. The tartness from the vinegar balances out well with the mint. I’m sure it would be good with lamb too. Jelly is another story though.