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April 2017 51 boatingonthehudson.com
options are limited. Some foods lend themselves
to reheating, lamb is as delicious and rich as it is
unforgiving. It has only two stages of perfection,
medium rare and broiled to death. And as I said
before, I believe one is a result of the other. Lamb
is often described as “rich”. That is because it has an
intense flavor and a texture that can be cooked soft
as silk or to crisply melting into your mouth. There’s
no in between, try, and you’ll get gray meat.
Caterer’s figured out long ago that to use the left
over lamb from the event before by cutting it into
chops, lubricating them up and broiling the living
daylights out of ‘em was frugal AND profitable. It
made desirable rack of lamb available for the main
menu and gave an opportunity, in using the leftovers
to charge again for something that was already paid
for by somebody else. Sneaky isn’t it?? That’s why we
have no mercy for the Lambchop Guy. He is in on it.
On more than one occasion, I’ve witnessed practical,
tactical, tackling to get the last lambchop from the
platter. Crispy Bar Mitzvah Style is worth the bodily
harm. I introduced my Husband to the tradition of
laying in wait for the Lambchop Guy and now he
plays the game with us. (FYI, I only shared it with him
after we were married.) He LOVES lambchops. I make
sure to always cook one rack for each of us so that
I can make Bar Mitzvah Style for him the next day.
They need nothing except for oil and intensive heat.
Wait, I lied, parchment paper, they need parchment
paper. It is essential here. Cut lambchops, even oiled,
cooked on a high heat will stick to tin foil.
Only when they are crackling do I consider them
done and dip them in mint jelly. If I’m not in the mood
for mint jelly, for a juicy rack, I will mix Dijon mustard
into the pan juices and drizzle as gravy. Take your
pick and enjoy!
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our YouTube instructional video. The video can also
be seen on our Boating on the Hudson website
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Enjoy!
Check out our video
on YouTube:
youtu.be/jfj- e8i5kUg