And I'm not sure I care! I made The. Most. Incredible. lamb shoulder chop for dinner tonight. I started by giving it a little rub down with olive oil, sprinkled it with salt and garlic & herb Mrs. Dash and let it sit for 30 minutes before searing it in a red hot cast iron skillet. I let it rest under foil for 5 minutes while I cleaned the pan and then sliced it thinly accross the grain. It was nicely medium in the center and blackened evenly on the outside, giving it the smoky charred flavor you expect from a grill. (It created loads of smoke, but I have a pretty good vent fan over my stove.)
It was just about the most satisfying meat-involved meal I've eaten since surgery. Beef used to be my first love for red meat, but since surgery even the leanest beef feels heavy in my pouch and I feel icky for hours after I eat. Lamb, however, never feels like that. I know that lamb isn't particularly popular here in the US because everyone thinks of Bambi when they hear the word, making me one of a very small group of people I know who actually eat it , but it really is very tasty and pretty healthy, for a red meat. It's not quite as lean as beef, weighing in at 3g of fat and about 65 calories more per 3 oz. serving vs. the same amount of beef, but the fact that it doesn't weigh me down like buck shot makes it worth a few extra calories of compensation is another part of my day.
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