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cshenk

wrote:

> On Sat, 23 Feb 2019 21:31:09 -0500, Dave Smith
> > wrote:
>
> > On 2019-02-23 6:08 p.m., jmcquown wrote:
> >> On 2/23/2019 1:22 PM, U.S. Janet B. wrote:
> >>> On Sat, 23 Feb 2019 12:56:25 -0500, jmcquown
> > >>> wrote:
> > > >
> >>>> I found a package of lamb shoulder blade chops, each with a nice
> bit of >>>> meat on them, three for under $8.* Took them out to thaw
> for tomorrow's >>>> dinner.
> > > > >
> >>>> If the weather isn't rainy tomorrow I plan to grill them.* If
> it's rainy >>>> (which is likely) I'll use the grill pan on the stove
> top.* Either way >>>> I'll brush them with a bit of neutral oil, S&P
> and some minced garlic. >>>> And crushed dried rosemary and dried
> thyme.
> > > > >
> >>>> I used to dislike dried rosemary but that was dried rosemary
> which was >>>> like sharp pine needles.* Finely crushed using a
> pestle and mortar and >>>> used sparingly, it's quite nice on lamb.
> > > > >
> >>>> I haven't decided what to cook with the lamb chops yet.* Lots of
> things >>>> to choose from!
> > > > >
> >>>> Jill
> > > >
> >>> I used to cook that kind of lamb cut as a braise.* I'd brown the
> chops >>> with onion, garlic and green pepper.* Add tomatoes and soy
> sauce. >>> Serve
> >>> over rice.* I know you don't care for anything like this but your
> >>> chops made me think of it and now I have a craving.* I'll have to
> look >>> for lamb the next time I am at Albertsons.* Albertsons
> because they >>> cut up a whole lamb and sell all the pieces.* Other
> supermarkets on my >>> route by the pre-packaged, crovac'd stuff with
> just the top selling >>> pieces of lamb. . . chops and leg.*
> Dummies!* Some of us want the >>> other parts of a critter.
> >>> Janet US
> > > >
> >> Okay, perhaps I'll braise them.* Or I could marinate them.* Looks
> like >> it's going to rain tomorrow anyway.
> > >
> >
> > Tomorrow it should be almost warm enough use the gas BBQ on the
> > patio. The problem will be the 60 mph plus winds.
> > I am keeping my fingers crossed that I don't lose any trees.
> >
> Lamb shoulder chops are not good candidates for the BBQ.

I've never tried them that way but from the looks of them, I think you
are right. JUst not the right cut.

We pretty much settled on a sort of curry gravy base and long slow
simmer as works best for us.

Generally 2 cups brown gravy mix and 3.5 of water than 3 TB rogan Josh
and maybe some yellow curry blend of a medium or mild nature. Add a
little water to make a paste then whisk in the rest of the water and
set to a low simmer with 1.5lbs lamb shoulder. Takes about 1.5 hours
to be meat perfect.