mmm-yoso!!! is the food blog you just ran into. Kirk, ed(from Yuma) and Cathy and a few others write about what they ate- out or in. Today, it's Cathy. Eating in.
Hi. I went to Albertsons the other day and there was a pack of lamb shoulder, sliced thin, for $1.19 a pound. There were about 2 pounds in the pack and a lot was bone. I bought it.
I went through the kitchen and found these ingredients, all of which I thought would go with lamb.
I had made a marinade like this before, but for a thicker hunk of meat.
I let it marinade in the refrigerator for about an hour and a half.
In the mean time, I cut up some potatoes and sprinkled with salt and put into the oven to bake.
I also sauteed some mushrooms, and added a handful of snow peas in the pan once the mushrooms were cooked.
Then I put the marinated lamb shoulder on a heated grill outside.
Since the pieces of shoulder were sliced fairly thin (less than an inch thick) and the grill was hot, they cooked in about 2 minutes on each side.
It was a simple dinner outside on a nice cool evening.
I saved the onions from the marinade and sauteed those for myself. The Mister does not like onions (yay for me!)
Cathy's simple lamb marinade
2 pounds sliced lamb with bone
3 Tbs olive oil
1/4 cup vinegar total (I used 1/8 C white and 1/8 C balsamic)
2 tsp salt
1/2 tsp black pepper
1 thin sliced onion
Combine ingredients except lamb in a container. When salt is dissolved, add lamb and coat well. Let marinade in refrigerator about an hour. Remove from marinade, (reserve marinade and onions to saute as side dish) and place on hot grill. Cook about 2 minutes each side if meat is less than 1 inch thick.
I hope everyone enjoys their weekend.
(I served this with mint jelly)
nice grill. Which restaurant let you use their kitchen?
Posted by: RONW | Sunday, 14 June 2009 at 08:14 AM
The Mister loves lamb but I've never worked with it before. But your recipe looks really simple and I think he might like it. Thanks for sharing it!
Posted by: Carol | Sunday, 14 June 2009 at 08:33 AM
this looks delicious. it's been a while since i've grilled something..maybe it's about time. what did u put in ur mushroom/snow peas mix? was it just butter? i've never cooked with snow peas before
Posted by: sawyer | Monday, 15 June 2009 at 11:06 AM
Hi Ron. It's the grill we bought in 2001 that is in the backyard with only the center burner grill part cleaned regularly. Obviously. We basically use the two side burners (and grill) to heat the machine when we use it as an oven.
The Mister and I grew up eating lamb, Carol. The marinade compliments the flavor of lamb. No real spices. Mint jelly is also a childhood thing.
I used to have a camp stove and hibachi with the small propane tank attached, even when I lived at University (in Michigan) Sawyer. Grilling is fun. Fire, you know... As far as veggies go, butter. Real butter. None of that fake stuff. Mushrooms take a while and peas just need to be steamed if anything, so I just put those on top of the finished mushrooms, maybeleave heat on a minute longer, or not. Peas are great raw... :)
Posted by: Cathy | Monday, 15 June 2009 at 11:41 AM
This looks great! I've never heard of marinating lamb in vinegar before. I've seen it done with mustard but not vinegar. We like our lamb seasoned with some Sonoma Ox Roast seasoning. It packs a great flavor!
Like the roasted potatoes. I always like potatoes baked in the oven :).
Posted by: Eat. Travel. Eat! | Monday, 15 June 2009 at 11:10 PM
Vinegar makes lamb kind of salty tasting and also helps make the"glaze", ETE. The onion is the only flavor kind of imparted on the meat...the mustard and onion would be too much flavor (to me, anyhow) {the vinegar combined with the onions (and then sauteed) is a tasty side dish} .
Love potatoes and usually just rub with oil and put in foil and then onto the grill, but got a 5 lb a bag of those greenish ones at Fresh and Easy for 88 cents and they were of such various sizes, I did not want to risk various baking times. It was cool out so warming up the house with the oven on was nice.
Posted by: cathy | Tuesday, 16 June 2009 at 06:51 AM
Excellent meal, Cathy. I need to keep an eye out for lamb shoulder. We didn't eat any lamb when I was a kid, so I only think of chops when I think of lamb. I need to remember there's cheaper cuts.
We have "oven fries" just like yours at least once a week. Delicious. Thanks!!!
Posted by: ScottyB | Monday, 22 June 2009 at 01:37 PM
Thanks, Scott. My mom also used ground lamb in meatloaf and in stuffed cabbage-not 100% lamb meat, but mixed with ground pork and ground beef. I look for packages of meat with red stickers at the grocery store. Those jump out at me.
I pretty much *have* to have potatoes or bread at every meal.
Posted by: Cathy | Monday, 22 June 2009 at 06:32 PM