Kelly, this looks great. See my post just sent separately.
I love anchovies, I see that umami is an ingredient. I had meant to ask the
list what you use it for. I bought a jar of the paste back in the UK recently
but never opened it as didn’t really know what to do with it. Think I went mad
back in Morrison’s as they have loads of different spices etc. that are hard to
find here,
I had a lamb roast dinner on Sunday which was yummy. The chef is also a Julia
and a fantastic cook but she is retiring soon so no idea if her replacement
will be as good. I might go back this Easter Sunday for the lamb again.
Although I am on my own it is ok as there is always someone I know to chat to
keeping a safe distance.
A bit worrying though that there appears to be lots of. Visitors for the Easter
break who are here illegally so won’t be surprised if we go into yet another
lockdown. People can be so selfish😡
Jules
Sent from my iPad
On 30 Mar 2021, at 02:16, Chilecayenne <chilecayenne@xxxxxxxxx> wrote:
Ok, this looks good:
https://www.foodandwine.com/recipes/double-cut-lamb-chops-with-garlic-caper-rub
I might try this.
I recently did a marinated boneless leg of lamb, flavor of the meat was good,
but just too fatty, it’s a pain to cut all around the fat to throw out to get
to the meat.
Figuring doing chops like this might work better for me...
K
———————————————-
I need a shot of salvation baby,
once in awhile...
