In North America and most places across the globe ribs are a de facto rights of passage for BBQ purveyors of all types. A simple google search will turn up pages of concise evidence that people not only enjoy eating BBQ ribs but more so the art of cooking them. There’s just something to be said about a seasoned PitMaster who can effectively cook a slab or two of ribs.
After this latest test there is no question that meats were made to be mixed! Fusions of all sorts typically produce results that are well beyond the realm of their original intention. This was certainly the case when I decided to mash a little bit of Angus ground beef with a healthy portion of ground lamb. When you mix two of the tastiest types of meat you are rewarded with some of the most divine burgers you could ever imagine!
I’ve done a handful of field studies and I just can’t seem to find anything wrong with lamb! Nearly every cut of lamb incites an addiction creating urge much like candy does for an otherwise unknowing toddler. If, like myself, you’ve waited until later in life to enjoy the delicacies of lamb then consider yourself one of the luckier ones. This way you can savor each new and life changing experience experience that you’ll encounter moving forward. Continue reading “Big Green Egg – Lamb Loin Chops”
Rack of Lamb tastes better than they look and they tend to look pretty damn good! The intense levels of Greek flavor add a distinct compliment to the naturally enticing flavor of lamb in this simple to execute dinner for two. Clocking in at less than ten total ingredients this may be one of the easiest yet tastiest main course dishes to pull off in any home cook’s repertoire. This rendition of Rack of Lamb is what happens when you’re stuck at the intersection of flavor and visual appeal! Continue reading “Big Green Egg – Greek Rack of Lamb”