Lamb

BBQ |
November 9, 2015

Smoking a Lamb Brisket

I ate a lot of lamb around the state a few months back, but it’s a protein I had never cooked in my own smoker. Given that the most common cut found at Texas barbecue joints is the bone-in lamb breast, that’s what I went searching for. While the cut isn’t easy to

BBQ |
September 1, 2015

BBQ Anatomy 101: Lamb

Last Father’s Day, I spent the morning watching the men of Millheim Harmonie Verein Hall baste and flip barbecue on large open pits. There were beef clods, pork shoulders, and whole mutton. That last one is something you don’t often see on barbecue joint menus in Texas, whole or not,

Recipes |
January 20, 2013

Ballroom Lamb Chops

16 lamb chops 2 tablespoons olive oil Cajun Magic (see recipe below) Jalapeño-blue cheese sauce (see recipe below) Preheat oven to 350 degrees. Brush lamb chops with thin coat of olive oil, then dip in Cajun Magic blackening spice mixture, coating them on all sides. In hot cast-iron skillet, sear

Food & Drink |
January 20, 2013

State Fare

Opposites attract in this fetching dish from Houston’s Ritz-Carlton Hotel. A dusting of cajun seasoning and split-second blackening forthrightly support the lamb’s delicate flavor, and an opulent creamy sauce emboldened with jalapeños positions this creation by executive sous-chef Kevin Dimond squarely in the Southwest. Dimond’s mix-and-match technique has found a

Recipes |
January 20, 2013

Skewered Rosemary Lamb

Preparation Time: 10 minutes Cooking Time: 8 minutes Make Ahead: 24 hours 1/3 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons fresh rosemary, crumbled, or 1 teaspoon dried 2 cloves garlic, mashed 1 teaspoon freshly ground black pepper 3/4 teaspoon salt

Recipes |
January 20, 2013

Spring Lamb Loin Medallions

Recipe from chef Jeff Blank, Hudson’s on the Bend. 1 12-ounce lamb loin filet 2 pounds lamb bones 2 medium onions 1 stalk celery 3 carrots 5 bay leaves 2 sprigs rosemary 1/2 cup whole mint and 2 teaspoons chopped mint 2 tablespoons whole black peppercorns 1/2 cup brown sugar