Wednesday, November 12, 2008

It's Official!

I do not like lamb.

Not only does it make your breath smell like baby poo, it just doesn't taste right.

Steve and I made lamb and barley stew the other night and while he was sauteing the carrots I was chopping up the lamb and we were singing the theme from "Lambchop's Playalong" and frolicking around the kitchen. (Note: be careful how you frolic with a ten-inch chef's knife in your hand.) I think it would have been excellent with beef instead of lamb.

I very rarely disagree with Mr. Brown, so maybe it's an acquired taste, like rattlesnake or hippopotamus.

Alton Brown's Lamb and Barley Stew (recipe courtesy of The Food Network)
* 2 pounds boneless lamb shoulder, trimmed of fat and cut into bite-size pieces
* 1/4 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 tablespoon all-purpose flour
* 1 tablespoon olive oil, divided
* 3 medium carrots, cut into 1/4-inch rounds
* 1 cup barley grits
* 4 cups chicken broth
* 2 teaspoons freshly chopped oregano

In a medium mixing bowl, toss the lamb with the salt, pepper and flour.

Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.

How about you? Do you like lamb? Hate it? Have you tried it? Should I try again?


imbeingheldhostage said...

wow, it's just wrong to have a lamb recipe with a photo of Lampchop next to it :-(

I served a lot of lamb in my young days as a foodserver, but I only tried it for the first time a couple of weeks ago-- it was an Ale Pie in a Pub, maybe you should try that, it was pretty good.

Suldog said...

I think it's all in how you cook it. People get into knock-down drag-out fights over how to serve lamb - rare or well-done.

By the way, hippo is excellent.

(You may have read this already, and perhaps your mention of hippo here was just for me? If so, I apologize for the blatant plug.)

Phil said...

Any Lebanese or mid-Eastern restaurants around you? Because lamb shawarma is just about the best thing ever to come out of the part of the world. Make sure you get Lamb Shawarma with Hommous, Fattoush and Tabbouleh. Throw in a mango smoothie and finish off with a cup of Turkish coffee.

If you don't have any good lebanese restaurants around, maybe we can go when you come up. Of course, the best restaurant around here was La Shish but they closed awhile ago after the owner was convicted of funnelling money to Hamas and fled the country leaving his wife to take the rap. Oh yeah, and his son went to jail for murder...great lamb shawarma though!

Octamom said...

I do like lamb--but it was an acquired taste. I didn't grow up eating it and it took a while to get accustomed to it. It's still something that I only make now and then. The kids absolutely adore it, so maybe it has something to do with starting them young...


Janet said...

I've never tried it. I don't think my mother has ever eaten it. Probably not my grandmothers either. I love a good barley stew though. I usually just throw in some stew beef.
Not now, though, since the Mountain Man is vegetarian.

Joy @ Joy Of Desserts said...

We all love lamb in our family. You should absolutely try it again. Make sure it is not overcooked as it is not good when it is. You can poke some garlic into it.

Suldog had some hippo! Would love to try that. I've had horse meat. It is my absolute all-time favorite meat. Also some venison. It's very tender and tasty too.