Comments on: Roasted Young Lamb Ribs a la Marketman

By: Dexter

Dexter — Tue, 29 Apr 2014 19:50:28 +0000

Great recipe! Do they still sell lamb (frozen/fresh) at Rustans supermarkets?

By: Limone

Limone — Tue, 22 May 2012 07:43:03 +0000

MM, great technique to place the potatoes under the rack and trap the drips. Learned a great tip!! Thank you. Had an almost similar dish in Astoria, Queens (Largest Greek community in US) and the lamb was basted with Ouzo…Tastes great when alcohol is burned off.

By: scott

scott — Mon, 21 May 2012 01:27:27 +0000

Thank you Susie, I am going to find him!

By: Marketman

Marketman — Sun, 20 May 2012 00:09:03 +0000

Susie, thanks… I knew you would chime in. :)

By: Susie

Susie — Sat, 19 May 2012 10:24:13 +0000

MM, just back from Auckland! Officially chiming in!!!! Italian guy in Mandaue is Glauco Muzzi of Il Ducato Trading..he imports cheeses, Italian meats, etc etc etc. Wholesale from his bodega but he has a place called Antica Osteria by Spa of Cebu on the way to Ma Luisa. You can buy some things there at retail. Starting next week, he is bringing in veal from Italy :-)

By: christina foss

christina foss — Sat, 19 May 2012 01:37:03 +0000

What a great idea letting the potatoes absorb the flavour of the lamb in that way!I’ve never liked any lamb dish I’ve had but I’ll definitely try this one.

By: Marketman

Marketman — Fri, 18 May 2012 07:25:54 +0000

Dee, thanks for that link. And how decadent are those cookies sounding… ? Yes, the pigs look different, but the angling of the feet are different… the pig isn’t “trotting” as much… so while similar, I’d have to say they were different and I doubt the similarity was intentional. Another reader recently alerted me to a piggy weathervane in the movie Gnomeo & Juliet(?) that was likewise similar… but I have yet to see the movie and only saw the weathervane briefly in the trailer available online… But thank you all for keeping an eye out for the logo in misuse, I truly appreciate it. :)

By: Dee

Dee — Fri, 18 May 2012 07:19:19 +0000

Check this out https://sweets.seriouseats.com/2012/05/atlanta-chef-ford-fry-mangalitsa-pig-fat-oreo-cookies.html The pig imprint on the cookie looks like Zubuchon’s.

By: Jeremy

Jeremy — Fri, 18 May 2012 06:04:43 +0000

Looks great! I’ve been buying local lamb from a vendor in Salcedo Market recently. It’s raised in Negros and really good quality. I will be doing a whole bone-in leg of lamb soon.

By: Steve

Steve — Fri, 18 May 2012 05:54:27 +0000

Looks seriously yummy I am sure I will miss my lamb on Negros but eating local is a fun challenge and love fish too