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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Unread 02-16-2011, 05:54 PM   #76
Chef Jim
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Default Here we go!

First, I'm not going to tell you how much I paid for this lamb. But I can tell you it was good.

Unlike Gore, I find it difficult to play with my food so often. And I just could not bring myself to grind it.

Sharon is off to a Fashion Show in Palm Beach no less so it is a good day for lamb.

I started with a double chop of domestic lamb. Just enough for me. I kept it kind of simple with rosemary, garlic, red pepper, sugar snap peas, and mango sauce.



I ground the rosemary and garlic in my best olive oil and coated the chop and let it rest and sink in. And I roasted the red pepper on the performer while getting it hot for the Lamb.

On she went. Sure looks lonesome on that big grill.



While the Lamb was on I sauted the snap peas in butter. And of course I had to do something with the Mango sauce. Into a pan with a pat of butter and then some balsamic vinegar, salt and pepper. I let that reduce and thicken. I did not want it too sweet and it came out perfectly.

The chop came off at 130, and I split it in half, placed it over some spicy yellow rice, add the snap peas with the roasted pepper. Then spread some of the mango sauce around the edge.



This was to die for. I wasn't sure how the sauce would work with the lamb, but what little sweetness there was ,was offset by the garlic and rosemary. And to my surprise, I believe the sauce put it over the top.

Sharon is going to wish she was home for this one.

Thanks for lookin, and please vote for me.
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Unread 02-16-2011, 05:57 PM   #77
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Ique, that looks great. I just finished eating my entry and now I want some of yours.
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Unread 02-16-2011, 06:00 PM   #78
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Very nice Ique and Jim! Looks like I might have to make another entry... I'm gonna get creamed!

Awwww... just thinking... Imagine me getting a Zero on a lamb throwdown!
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Unread 02-16-2011, 06:07 PM   #79
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Quote:
Originally Posted by SmokinAussie View Post
Very nice Ique and Jim! Looks like I might have to make another entry... I'm gonna get creamed!

Awwww... just thinking... Imagine me getting a Zero on a lamb throwdown!
Bill if you get a zero I might have to revoke your ALF membership.
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Unread 02-16-2011, 06:30 PM   #80
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That is absolutely beautiful Jim!
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Unread 02-16-2011, 06:56 PM   #81
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Lamb Chops with a Napa Cabbage/Radicchio Slaw w/Blood Orange Vinaigrette

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Unread 02-16-2011, 07:33 PM   #82
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Man, there are some good entries here, I need to get cooking. Nice job Jim and Larry.
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Unread 02-16-2011, 07:36 PM   #83
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Wow Larry, that looks great! I hope you're going to tell us more about this Blood Orange Vinaigrette.
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Unread 02-16-2011, 07:44 PM   #84
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Quote:
Originally Posted by Gore View Post
Wow Larry, that looks great! I hope you're going to tell us more about this Blood Orange Vinaigrette.
Yes, I will...

However, since it's part of my BBQ Bloggers 4 Ingredient Challenge the recipes will have to wait until Monday...
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Unread 02-16-2011, 07:53 PM   #85
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It's all well and good to play with your food, but sometimes you just need to make dinner.

I put together some Greek-style souvlaki. I marinated some chunks of lamb with some EVOO, fresh garlic and onions, and added rosemary, oregano, salt and pepper.



Then I skewered these on branches of rosemary and cooked them hot and fast. I served them with tzatziki and some kalamata olives



Thanks for looking!
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Unread 02-16-2011, 08:00 PM   #86
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Those look great! We had similar ideas....oh well.

Gore's gyro looked good as well! I love Greek food. I lived in a Greek/Italian neighborhood in Queens for a few years, I sure miss it.

Back to the drawing board for me....
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Unread 02-16-2011, 09:21 PM   #87
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Well, since Larry posted his, I might as well post mine. So without further adieu, I present to you a marriage of Rosemary-Dijon Lamb Chops and Brown Rice Macaroni Salad with Napa Cabbage and Blood Orange Supremes.



As with Larry, I am sworn to secrecy with regards to details until Monday...
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Unread 02-16-2011, 09:40 PM   #88
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I am in complete overload with all of these entries!
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Unread 02-16-2011, 09:42 PM   #89
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dang, I need to get cooking, everyone else is done with their 4-Ingredient challenge.
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Unread 02-16-2011, 11:03 PM   #90
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Well, since I finished my delicioius dinner, I thought it was about time I posted some images of what we enjoyed.

Tonight I made loin lamb chops with a plum reduction sauce containing green peppercorns. The brown and wild rice cooked in beef stock worked well with the grilled asparagus that were marinated in balsamic Italian dressing.

This was a lot of fun preparing and eating. As I have only been a Brethren member since December, I know I have a long way to go, but you gotta start somewhere!!

This also reminded just how great lamb is and what a great cut of meat these loin chops are. Wow!


Basic marinade with Rosemary, Kosher salt, various peppers and garlic

On the BGE ready to go

Medium rare and juicy

Plated up with grilled asparagus and brown/wild rice

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