Not around here!
I love lamb and cook it every chance I get.
Awe, gee! The next time I'm in Georgia I'd surely love to visit!
posted on 12/15/2003 6:25:52 PM PST
(You are not sheeple. Refuse to be clipped.)
A sure sign that a story isn't going anywhere is when the story goes from a possible assassination attempt on the POTUS to who serves the best Lamb :-)
posted on 12/15/2003 6:32:01 PM PST
(The Democrats Have Reached Rock Bottom and The Digging Continues)
My specialties are Cajun-seasoned loin chops (mmmm-hmmm, lamb chops!) and whole leg of lamb baked in a crust of yoghurt, onion, garlic, and Indian spices.
Whether you would like rack of lamb (or crown roast) or the individual chops depends on how much you like the "outside meat". I REALLY like outside meat. But for "company dinner" nothing can compare with a full crown roast with the ends of the rib bones frenched, with the center filled with rice pilaf strewn with almonds and golden raisins . . .
wow, I'm going to have to go to the Publix and buy some lamb . . . .
posted on 12/15/2003 7:12:14 PM PST
(. . . sed, ut scis, quis homines huiusmodi intellegere potest?. . .)
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