The cookingbites recipe challenge: lamb or goat

I really want lamb. LOL I like to cook mine with garlic and lemon (marinade and pan gravy). I like to make Pasta In Creamy Garlic Béchamel Sauce as a side.
 
msmofet said:
Thank you. Not sure how I'll be feeling. Between the back and tooth I may just be crying.
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I think the back is a worse pain but hopefully that's subsiding. I'd think by Tuesday your mouth should be manageable.

I'm also glad for the extra time.
 
The Late Night Gourmet said:
As it turns out, the extension of the deadline will work out for me, too. Things seem to be busier than usual today, and I rarely cook on the weekend. I think my marinating beauty will go into the freezer, and come out next week with even deeper flavors.
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Can't wait to see it.
 
karadekoolaid said:
You don't know what you're missing!
A Moussaka is a delicious dish; lightly spiced minced lamb cooked in wine ( and I'm not sure whether authentic Greek cookery would use retsina or not), layers of unctuous aubergines and a soft, creamy bechamel-type topping.
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I've had moussaka. I worked in a Greek restaurant when I was in college. After lunch rush George let us eat whatever was leftover if they made too much. I ate it because I was a hungry college student but I didn't like the moussska much, though it was a popular menu item and the patrons loved it. After I got some seniority there, I was switched to evening shift which was more fine dining and I got to eat better.
 
Morning Glory said:
Which reminds me that teamfat posted about entering a lamb rack recipe.
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Well, not quite a rack of lamb, but another cut:

Blackened Lamb

I may do a rack of lamb, as it does make an impressive presentation, as well as being quite tasty! But I have an idea for goat as well. I may or may not get to both, or even just one. We shall see.

mjb.
 
I went to a different Aldi while out working today, no ground lamb (they had a huge shoulder but it was too much meat for us and I don't have a recipe I want to do for it). Went to Acme Fresh Market, they had lamb shanks for $10.99 lb ($3 more a lb I usually pay) and no ground lamb! Sigh. I have a little work tomorrow so I will try elsewhere, but this is a bit discouraging.
 
JAS_OH1 said:
I went to a different Aldi while out working today, no ground lamb (they had a huge shoulder but it was too much meat for us and I don't have a recipe I want to do for it). Went to Acme Fresh Market, they had lamb shanks for $10.99 lb ($3 more a lb I usually pay) and no ground lamb! Sigh. I have a little work tomorrow so I will try elsewhere, but this is a bit discouraging.
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Its strange to me to hear this, as in the UK lamb, ground or in other forms is available in every supermarket. But I suppose in the US, lamb isn't farmed very much. I ought to know why that is but I'm not sure I do.
 
Morning Glory said:
Its strange to me to hear this, as in the UK lamb, ground or in other forms is available in every supermarket. But I suppose in the US, lamb isn't farmed very much. I ought to know why that is but I'm not sure I do.
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I generally find ground lamb and other lamb cuts easily here, and it's normally Australian. I suspect tariffs might be the reason its been scarce the last week and the prices have increased drastically on what's available.
 
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