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Disaster in the kitchen tonight. Good night!

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coldplugs

coldplugs

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My absolute favorite meal is rack of lamb. I have a killer recipe I generally use involving shallots, mustard, spices, bread crumbs, vinegar and other stuff. I have ~always~ barbequed this and (in my estimation) nothing can compare. So - convinced I could duplicate or at least approximate it in the oven (too cold to barbeque tonight) I decided I'd cook tonight.

In addition, I've always maintained that our local lamb (only obtainable during and right after lambing season) is better than any other except maybe some in California so I proposed a competition between Maine and Icelandic lamb. The common New Zealand and Australian varieties need not apply. We managed to obtain both.

I did my best. It smelled great and looked better.

It all was dreadful. I tried to compensate by doubling the wine ration to no avail.

Tomorrow I make hot dogs.

I have now doubled the brandy ration and am going to bed, utterly defeated.
 
Don't despair, these things do happen. You didn't fail, you learned what not to do and what doesn't make it any better. You're now closer to replicating it in the oven today than you were yesterday. :thumbsup:

Maybe a quick browning in the Q and finsihing up in the oven is the ticket for next time.

Maybe the reverse will fix what you have now.

FWIW, I HATE pork loin in the oven. It comes out nice if I quick brown it on the Q first then pop it in the oven to finish it.
 
Love lamb but don't know how to cook it and my wife doesn't like it at all. Leaves me with about a 20% success rate in restaurants.

It appears to be raw when cooks show it on the tube. Egh. I'm missing something, should probably stick with the cheeseburger.
 
I have had generally good luck with pork in the oven. Usually with a good rub and some beer or maybe wine then finish off with a few minutes under the broiler, especially with ribs. Haven't tried lamb yet.
 
Do you brine the lamb overnight? I have koshered turkey and chicken for years and like the results. I used a brine on thick pork chops before bbq and liked it also. Haven't done lamb.
 
I like ground lamb.
Unfortunately, my body doesn't with copious amounts of wine
 
Pork loin in the oven looks undercooked and has a weird flavor and texure. To me it tastes undercooked and that weird pale color just kills me. I hate prime rib too for the same reason.

John, is it too cold outside for you or the pit?
 
Now I'm droolin' all over the keyboard.

...damyereyes, John!.. :jester:
 
Try using a brown-in bag. You will be pleasantly surprised. It works well with any oven roasted meat. I've never had a failed roast. Favorite is a bone-in pork roast with the back bone cut (chimed). I know, I know - trust me on this one.
 
Bag? Judy, no one here loves you more than I but I can't ever bring myself to cook in the same type device dog food comes in.

I'm male and males cook with fire..bags are flamable so I'm......OH.... I GET IT NOW !

Bag burns; food browns, I'M IN !!!!! :thumbsup:
 
I'm talking about the commercial in store "Brown-in" bags. I forgot, you're male and direct thinking. Talk with Kelly, she'll know of what I am speaking..

P.S. Don't even think about using my kitchen.
 
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