The Cooking Thread

[AHPP]

 

I’ll be eating omelettes until the chickens stop laying. Bacon, onion, mushrooms and cheese in this one. 

[AHPP]

How I see eating at my house:

 

 

Actually eating at my house:

[AHPP]

Omelettes interrupted for an early easter treat. Lucked into a bit of lamb. 
 

 

 

 

Sailor had already had some bits off it. That’s a backstrap I’ve just had. You can tell why we breed sheep rather than deer for food. Way easier to butcher (and I prefer the taste most of the time). Like how ash isn’t really any better a firewood than lots else but it splits easily so it’s held up as the best. 

 

[peds]

Lamb ribs are a flipping great post-pub snack. 

[AHPP]

How to do them?

[peds]

Simmer gently in a north Chinese style broth (garlic, ginger, anise, chilli, soy) until tender; either singly, in groups, or a whole rack. Fish them out and allow to cool, then glaze with reduced cooking liquor mixed with a little sugar or honey. Grill under high heat until crisped to your liking, painting on additional glaze with a silicone brush.

 

Edit

Of course, if it's a young lamb, skip the simmering altogether and just marinade in your aromatics and grill straight off the bat.

Edited 6 hours ago by peds

[AHPP]

How much patience after the pub do you suppose I have?