Lamb popsicles

Buddy of mine in St. Louis dreamed this up.

Get one of those lamb ... carre d'agneau [damn, can't think of the English, what is it, "rack"?] packs, 8-ribs, from Costco. Cut the ribs into individuals. Make a marinade of soy sauce and good olive oil 50/50, with a sizeable amount of typical roast lamb herbs and spices. Put the ribs and the marinade together in a ziploc bag, gallon size suits nicely.

Treat and turn, turn and treat all day long.

Heat up the grill.

Give the little riblets 3 mins on side 1, and 2 mins on side B.

Meanwhile, add a bit o' wine to the marinade, raise to the just-boil (in a skillet, I'd recommend), add 1/2 tsp of corn starch suspended in another 2 Tbs of wine, swirl the skillet a couple of times.

Pull the meat from the grill. Dribble a bit of sauce over each. Eat by hand.

Popsicles. That's what they are, lamb popsicles. Yum.

We had them with an '03 Corbieres. Anything from the south would work.


Geo

Geo,

I really like that idea very much...

Antonius

Tnx so much Antonius!

--coming from you, that means a lot to me!

(But, truth to tell, the creator of the dish is my old dear pal, St. Louis wine/restaurant man, Rusty van Hecke; I'll pass on the accolade to him.)

Now I'm going to emulate you: I've just returned home from the fine fine boucherie portuguese on rue Duluth with a kg of some absolutely excellent chouriço. Tonite it will be moors and agnostics à la Antonius alongside the grilled sausage.

Montréal is miraculously transformed today: after 36 hours of rain, the sun came out bright this morning, and the thermometer climed all the way to 7°, first time above 0° in weeks and weeks. As we strolled along St.-Denis, the cafes had their tables out along the sidewalks and the crowds were thick, drinking beer and wine, enjoying the fine weather. These are wonderful, hardy people these Montréalers!!

What a place...

You must come to visit!!

Geo

Geo wrote:Popsicles. That's what they are, lamb popsicles. Yum.

I've seen a similar dish dubbed "lamb lollipops." You can enhance the effect by frenching the bones.

sounds like a delicious variation on the italian "agnello scottadito" or scorched fingers prep of wee little lambchops. lard and salt and rosemary then grilled over wood:

http://italianfood.about.com/od/lamband ... lr0602.htm

Geo,

You're too kind...

I hope the moros y agnósticos and chouriço turned out nicely. I'm very jealous of your Portuguese shop... heck, to be honest, I'm a little jealous of you getting to live in Montreal... And so, of course, I'd love to visit.

A

P.S. Adieu, Boom-Boom!

Antonius--

I was unable to respond earlier to your condolances re: Canadian non-results in Torino. From grief, of course...

But Boum-Boum, that's different: _La Presse_ this morning leads with "Boum Boum Geoffrion rejoint les immortels" above the fold, a picture of the ceremony yesterday at Le Centre Bell; "Sports" has the cover and two inside pages devoted to the hero. [And vast coverage within of the opening of F1 season... I don't get it.]

Wait til the ice goes out, and then come up for the glorious Spring!

My moros were sort of evangelical-fundamentalist in style: green bell pepper, onion, garlic, lots of thyme, bit of Wooster (as my dad called it) sauce, some ham bits, simmer for a couple of hours.

This choriço here is wonderous: garlicky, lean, dense as a single piece of meat--I've never had anything quite like it.

Tnx for pointing me that way!

Geo

LAZ--good idea; next time.

Seth, that's an excellent recipe: the fresh rosemary would just really perfume the meat. I'd never have thought of the lard, but that's great as a medium. Put the coated chops in a baggie for the day, that would work.

I'm going to try it.

Wonder if *lamb* lard would aid or detract?

Geo