I will be preparing lamb for a dinner Friday, and I don't have lots of experience with it. It will be me, husband, 2 boys, and a friend from out of town.
Questions for you all:
1. American vs. Imported (australia)? I've only had imported, but I called a local butcher and they have american available. Rack is $5 more per lb. Shanks only $1 more per lb. than my regular grocer.
2. Rack vs. less expensive cuts? I've only had shank, and shoulder chops ever. How does rack compare? Flavor/ texture?? If I do shank or shoulder, clearly I know I need to braise...but just wondering if I should do a rack for our guest. Seems simple enough for prep.
I'm guessing 2 racks will be enough for 3 adults and 2 kids, so should only be like $20 more for the American vs. Import. Rack would be like $30 more than shanks.
3. Any fabulous recipes? So far I've looked at shanks braised in red wine, or rack with a creamy egg sauce from Lobels Meat and Wine.
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