Comments on: Grilled Lamb Chops a la Ming Tsai…

By: capitan

capitan — Thu, 27 Aug 2009 14:51:30 +0000

How about calories of lamb? how high it is?

By: Franky

Franky — Tue, 25 Aug 2009 14:31:45 +0000

I knew Silence of the Lambs would come up :P any thoughts as to cooking a whole animal? I mean cooking from the head down to the tail? Head cheese, offals, trotters. Spare parts, that sort of stuff.

By: kitongzki

kitongzki — Tue, 25 Aug 2009 11:50:56 +0000

I miss eating lamb chops… huhuhuhu… where did you get your lamb chops???

By: Susie B

Susie B — Tue, 25 Aug 2009 06:23:25 +0000

Julia Child’s lab marinade which has been our standard for years: 2 cloves garlic, 1/2 tsp salt, 2 Tbsp Dijon mustard, 1 Tbsp soy sauce, 1 1/2 tsp ground rosemary, thyme or oregano, 2 Tbsp lemon juice…mash garlic with the salt then mix in with the rest of the ingredients. Whisk in 1/4 Cup olive oil bit by bit like youre making mayonaise. Rub all over your lamb…it is fantastic. Marinate overnight if possible. Looks like Ming Tsai got his inpiration from one of my culinary idols! I ignore the 1 1/2 tsp of the dried herbs and use loads of fresh thyme and rosemnary. I also grate the lemon jest and add it into the marinade. Never fails to impress the dinner crowd. We tend to butterfly and grill the leg over indirect heat. Good stuff!

By: Cris Jose

Cris Jose — Tue, 25 Aug 2009 01:45:43 +0000

Ang sarap naman.. btw, a belated happy birthday greeting to you MM!! Wasn’t in the vicinity of a computer the lhe last few days. :)